White Cheese: delectable and delightful
White cheese is one of the most common types of cheese available in the markets today. Available off-the shelves, as generic cheese in retail-chains, it is also available as collector's item at regional cheese making farms across the Mediterranean. In recent years, cheese varieties from Australia and other parts of the world too are making a slow presence in gourmet cheese category.
The category of white cheese includes types of cheese that are made from unpasteurized sheep or cow's milk. This type of cheese is common in appearance with the feta cheese made in Greece. It is grainy in appearance and is usually white in color.
The variety of white cheese available is broad and caters to different types of palettes. These include the Beyaz Peynir, with a slight salty texture.
On the subject of white cheese made in Greece, along with the popular feta is the Mizithra, which is made from unpasteurized milk. This is again a traditional cheese which is made from sheep and goat milk. Another Greek cheese is the Manouri, a ‘fresh white whey cheese' made from left-overs, after cheese from goat or sheep milk is produced.
Traditionally sheep's milk is considered to digest better over cow's milk and is popularly used in white cheese.
Other popular white cheesesare available from the Italian cheese makers as well. These include the Ricotta which can be made from different milk sources: cow, goat, sheep as well as the Italian water buffalo. A slightly more acidic-processed Italian cheese is Mascarpone. This is made from cream and is coagulated using citric acid, or acetic acid. The coagulation by these acids, turn the cheese into a creamy texture. Another popular Italian white cheese is the Asiago Cheese. This variety is made from cow's milk and is available in a variety of texture. The textures are co-related with the ageing process. The most aged of this variety is crumbly in texture and is nearly similar to that of Parmesan.
Then are several type so Bulgarian white cheese available commercially as well. These are the ‘white brine sirene' for the local Sirene variety of salty cheese. This type of cheese is made in parts of South-Eastern Europe and is also popular in various part of the Balkan region. Additionally, it is very popular in local cuisines of the region.
White Cheese varieties from the Russian region include the Quark cheese. This is a fresh cheese variety which has variants in Austria as well Latvia. The quark cheese varies slightly in Lithuanian region as well.
The category of white cheese includes types of cheese that are made from unpasteurized sheep or cow's milk. This type of cheese is common in appearance with the feta cheese made in Greece. It is grainy in appearance and is usually white in color.
The variety of white cheese available is broad and caters to different types of palettes. These include the Beyaz Peynir, with a slight salty texture.
On the subject of white cheese made in Greece, along with the popular feta is the Mizithra, which is made from unpasteurized milk. This is again a traditional cheese which is made from sheep and goat milk. Another Greek cheese is the Manouri, a ‘fresh white whey cheese' made from left-overs, after cheese from goat or sheep milk is produced.
Traditionally sheep's milk is considered to digest better over cow's milk and is popularly used in white cheese.
Other popular white cheesesare available from the Italian cheese makers as well. These include the Ricotta which can be made from different milk sources: cow, goat, sheep as well as the Italian water buffalo. A slightly more acidic-processed Italian cheese is Mascarpone. This is made from cream and is coagulated using citric acid, or acetic acid. The coagulation by these acids, turn the cheese into a creamy texture. Another popular Italian white cheese is the Asiago Cheese. This variety is made from cow's milk and is available in a variety of texture. The textures are co-related with the ageing process. The most aged of this variety is crumbly in texture and is nearly similar to that of Parmesan.
Then are several type so Bulgarian white cheese available commercially as well. These are the ‘white brine sirene' for the local Sirene variety of salty cheese. This type of cheese is made in parts of South-Eastern Europe and is also popular in various part of the Balkan region. Additionally, it is very popular in local cuisines of the region.
White Cheese varieties from the Russian region include the Quark cheese. This is a fresh cheese variety which has variants in Austria as well Latvia. The quark cheese varies slightly in Lithuanian region as well.
Source...