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CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers) => RENNET COAGULATED - Brine Ripened (Aegean Sea) => Topic started by: Webmaster on January 02, 2009, 06:24:42 PM
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This Board is for Members who are interested in making or who make Soft Brine Preserved Type Cheeses that mostly originated around the Aegean Sea area between what is now Greece and Turkey.
Fresh pickled cheeses preserved in brine dominate the cheeses produced in this region. The cheeses were originally made from sheep and goat’s milk with the most well known being Feta and Halloumi cheese.
Some of the general characteristics of the segment are:
- Water content <56%.
- Fat in dry matter ~50%.
- Salt content in cheese 3-4%.
- pH in final cheese: 4.6.
- Generally not pressed.
- "Preserved" in brine to provide the necessary salt for taste and to slow down the growth of contaminating bacteria.
General procedures and control points can be found in Culture Manufacturer CHR Hansen's Feta Cheese Brochure posted in the Library Board.
Brine Preserved Type Cheeses sorted by origin are:
- Brazil: Prato
- Bulgaria: Sirene
- Cyprus: Halloumi
- Egypt: Dominati
- Greece: Feta/Fetta
- Israel: Bulgarit
- Jordan: Nabulsi
- Lebanon/Syria: Akawi
- Macedonia: Sirene
- Romanian: Brinza or Bryndza, Telemea
- Turkey: Beyaz Peynir (White Cheese)