Feta Archives | Cheese Atlas

Sirene Cheese: The Balkan Feta

Cheese Atlas — Fri, 23 Jun 2023 03:22:55 +0000

Greek Feta is not the only white, crumbly brined cheese that comes from Europe. In this post, we explore the origins of the Balkan cheese, Sirene. Read on to learn about its history, where it comes from and how it is made.

What is Sirene Cheese?

Sirene Cheese originated in the Balkans, a region in southeastern Europe. It is believed that this cheese has been produced for thousands of years in this region. The exact origin of the cheese is unclear, but it is believed to have originated in Bulgaria or the surrounding countries.

Actually, this Balkan cheese has a long history and has been a staple in the Balkan diet for centuries. It is made from cow’s, sheep’s or goat’s milk, and traditionally, it was made by shepherds and rural farmers.

The cheese was stored in brine to preserve it and make it last longer. The cheese was also used as a means of trade, as it could be transported easily and was a valuable commodity in the Balkans.

How is Sirene made?

To this day, Bulgaria, Serbia, Macedonia, and Greece are the biggest producers of Sirene. However, it is also consumed in other countries, such as Turkey, Romania, and Albania. The cheese is made from different types of milk, depending on the region and the preference of the producer.

To make this cheese, you have to curdle milk with rennet or acid. Then, you cut the curd into small pieces, and drain the whey. The curd is then put into a container and submerged in brine, where it is left to age for a period of time.

The ageing time varies depending on the desired texture and flavour of the cheese. And the cheese is usually white and has a soft, crumbly texture.

Texture, aroma & flavour

Unsurprisingly, Sirene has a tangy, salty flavour and a slightly sour taste. Moreover, its texture of the cheese is crumbly, and it is usually moist. The cheese has a mild aroma that is not overpowering.

Serving guide

Sirene is a versatile cheese that can be paired with a variety of foods. It goes well with olives, tomatoes, cucumbers, and other fresh vegetables.

In addition to this, you can also use it in salads and sandwiches. Also, this Balkan white cheese is a popular ingredient in local dishes such as Shopska salad, which is made with tomatoes, cucumbers, onions and cheese.

Alternatives to Sirene

If you are looking for alternatives to Sirene cheese, here are three options:

Feta: Feta cheese is a popular brined cheese that is similar to Sirene. It has a tangy, salty flavour and is usually made from sheep’s milk. Feta cheese is a popular ingredient in Mediterranean dishes.

Paneer: Paneer cheese is a fresh cheese that is commonly used in Indian cuisine. It is made from curdling milk with lemon juice or vinegar and has a mild, slightly sweet flavour. The texture is firm and crumbly, making it a great alternative to sirene cheese in salads and other dishes.

Ricotta: Ricotta cheese is a soft, fresh cheese that is commonly used in Italian cuisine. It is made from whey and has a mild, slightly sweet flavour. The texture is creamy and smooth, making it a good alternative to sirene cheese in dishes such as lasagna and stuffed shells.

Summary

To conclude, Sirene is a popular brined cheese that has a long history in the Balkans. It is known for its tangy, salty flavour and crumbly texture.

Sirene is versatile and can be used in a variety of dishes, including salads, sandwiches, and Balkan specialties. While it is mainly produced in Bulgaria, Serbia, Macedonia, and Greece, it is also enjoyed in other countries around the world.

What’s your favourite way to enjoy this Balkan brined cheese? Let us know in the comments below.

Thank you for reading

Thank you for reading this post about yet another amazing artisanal cheese. Have you tried this cheese before? Drop us a comment below with your thoughts.

If you enjoy learning about new cheeses, you can subscribe to our newsletter below. You will hear from us about once a week as we share new cheese profiles with you.

Finally, keep scrolling to find some more cheeses and recipes that have been recommended for you. Keep it cheesy!

The post Sirene Cheese: The Balkan Feta appeared first on Cheese Atlas.

Manouri: Deeply Connected To Feta (Greek PDO Cheese)

Cheese Atlas — Wed, 07 Dec 2022 23:46:05 +0000

Manouri (Μανούρι) is not your standard Greek PDO cheese. And its history is indelibly linked to Greece’s most famous cheese, Feta. Read on to learn more about this fresh cheese and how best to serve it.

Fresh Manouri – La Fromagerie

Where does Manouri come from?

Manouri is a semi-soft white cheese that originates from Western and Central Macedonia and Thessaly. Unlike most Greek PDO cheeses, Manouri is actually made with sheep’s or goat’s whey that has been drained when making Feta. As a result of this, its flavour is quite similar for Greece’s most famous cheese. However, its texture tends to be a bit creamier

How is Manouri made?

The actual production process involves adding pasteurised sheep’s or goat’s milk to the drained whey. Once the curds have drained, the maker packages the cheese in plastic cylinders. Because of this, Manouri does not develop any rind or casing and presents in a log shape.

How to serve Manouri

On the palate, this white cheese exhibits a less salty flavour profile than Feta with pleasant notes of citrus. Locals like to use it in pastry dishes such as Spanakopita and can replace cream cheese in a cheesecake. Moreover, it excels in pasta dishes and salads. Having said that, this cheese is good enough to be served as a table cheese with a drizzle of honey.

Thank you for reading

Thank you for reading this post about yet another amazing artisanal cheese. Have you tried this cheese before? Drop us a comment below with your thoughts.

If you enjoy learning about new cheeses, you can subscribe to our newsletter below. You will hear from us about once a week as we share new cheese profiles with you.

Finally, keep scrolling to find some more cheeses and recipes that have been recommended for you. Keep it cheesy!

The post Manouri: Deeply Connected To Feta (Greek PDO Cheese) appeared first on Cheese Atlas.

Meredith Dairy Goat Cheese: Australian Original

Cheese Atlas — Fri, 22 Apr 2022 22:52:24 +0000

Could Meredith Dairy Goat Cheese really be Australia’s first original cheese? Read on to learn about this hugely popular marinated cheese, and the farm where it is made.

Where is Meredith Dairy?

Located between Ballarat and Geelong, the small town of Meredith is home to one of Australia’s most famous dairies. Undoubtedly, Meredith Dairy is the largest farm of its kind in Australia.

At their sustainable farm, Sandy and Julie Cameron raise and milk both goats and sheep. And, of course, they make amazing cheese using only the freshest of milk.

Furthermore, they use the farm’s grain to feed the dairy animals, and the straw for bedding. In addition to this, they take sustainability to the next level by feeding cheese whey back to the cattle and use animal manure as fertiliser in the soil.

The story of Meredith Dairy

Actually, the couple both grew up on farms and had always wanted to be farmers. Coming from careers as a vet and an intensive care nurse, Sandy and Julie made a life-altering change. In 1991, they left their jobs to work full time on their farm in Meredith.

At the time, traditional farming was in turmoil and there was a lot of uncertainty with the price of wool and other commodities. In order to survive, the Camerons had to be innovative and stand out from the competition. Hence was born the idea of milking sheep and goats to make cheese and yoghurts.

The inspiration behind Meredith Dairy Goat Cheese

In fact, Sandy and Julie Cameron first came across this recipe in an Iranian desert village in 1972 when they were travelling the overland route to India.

Because Sandy felt unwell in the middle of the desert, they were dropped off in a doctor’s hut in a small village. After treating him, the doctor took them to show how the locals made a goat cheese similar to Persian Feta. Decades later, this provided the inspiration they needed when they started to make cheese back home.

How Meredith Dairy Goat Cheese is made

Without a doubt, it all begins with the freshest of goat’s milk from their own farm of course. When the milk is still warm, they add dry rennet paste and leave it to coagulate overnight.

By the morning, the curd has formed and can be transferred to a cheese cloth for draining. This allows the cheesemaker to separate the solids from the liquid whey.

After a few hours, they press the formed cheese to further drain moisture. At this stage, Sandy adds salt to preserve and dry the cheese. And garlic to stop mould formation. Finally, they cut the cheese into cubes and submerge them in olive oil to protect from air.

What Meredith Dairy Goat Cheese tastes like

Be prepared for a sensory explosion! This soft marinated goat cheese is beautifully presented in a glass jar. Even though the cubes of cheese are pristine white, the rich olive oil they are immersed in imparts a golden hue.

In your mouth, the tiny morsels of cheese feel velvety and creamy. The garlic, herbs and pepper in the marinade add a certain spiciness to the aroma of the cheese.

And, finally, Meredith Dairy Goat Cheese has a refreshing citrus tang and soft, spreadable texture

How to serve marinated Goat Cheese

This wondrous Australian goat cheese is delicious in salads, soups and sandwiches and on warm crusty bread.

Our recommendation here is to keep it simple. Serve on a baguette, with extra virgin olive oil and a dusting of dukkah!

If you’re into cooking with cheese, Meredith Dairy Goat Cheese is an excellent addition to your next omelette, pizza or even pasta dish.

The post Meredith Dairy Goat Cheese: Australian Original appeared first on Cheese Atlas.

Aphrodite Feta

Cheese Atlas — Thu, 30 Apr 2020 11:11:34 +0000

The kind with one “T”

Aphrodite Feta is a soft cheese selected by Will Studd. It is hand-made by artisans in the hills of Northern Greece using 70% sheep’s and 30% goat’s milk.

Since ancestral times, local herders have allowed their animals to roam freely around the hills and forage for food. As a result, their milk is truly representative of the local terroir.

Aged in Beechwood barrels

The cheesemakers cut and drain the fresh curds before packing them under whey in traditional Beechwood barrels. Moreover, the barrels allow an exchange of oxygen while the cheese ferments. Furthermore, the natural flora living in the wooden planks impart a yeasty aroma to the cheese.

In total, the feta will mature for 3 months in the barrel before being ready for consumption. The end result is a creamy cheese with a delicately savoury and playfully peppery flavour.

After the cheese is removed, each barrel has to be pulled apart plank by plank, washed and put back together by a professional cooper.

How to serve Aphrodite Feta

Leave the feta in brine until serving. This will ensure that it retains its creamy and moist texture.

This delicate crumbly cheese is a stellar addition to a fresh salad. To truly appreciate its subtle flavour and soft, crumbly texture, serve it cold!

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