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

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

Pule: World’s Most Expensive Cheese

Cheese Atlas — Fri, 22 Apr 2022 04:56:47 +0000

There’s expensive artisanal cheese. And then, there’s Pule. Read on to learn more about this unique donkey (yes, that’s right!) milk cheese from Serbia and why it is so expensive.

Where does Pule come from?

Pule (also known as Magareći Sir) is a soft, fresh cheese made with a mixture of donkey and goat milk in Serbia’s Zasavica Special Nature Reserve. The reserve is owned and operated by former local MP, Slobodan Simić.

Actually, Zasavica draws its name from the river that runs through and is a popular 1825 hectare bird watching spot. With the help of his political contacts, Simić converted the wild wetlands into a nature reserve in 1997.

A haven for donkeys

Three years later, Simić happened to be at a fair in the neighbouring town of Ruma when he saw some abused Balkan donkeys. Since they had retired from farm work and transportation, they’d been mistreated and were in bad health.

Hence was born the idea of bringing retired donkeys to Zasavica for rehabilitation. Presently, some 200 Balkan donkeys call the reserve home. And, they happily roam freely on the green marshlands.

Can you make cheese with donkey milk?

The short answer to this question is yes, but with a lot of difficulty. Unsurprisingly, no one had ever made cheese from donkey milk before. And it all stemmed from a crazy idea that Simić had a few years ago. He had an excess of milk and decided to start making cheese.

Without a doubt, it took quite a few attempts to make this unique cheese. Simić enlisted the help of Stevan Marinković, a dairy technologist to provide insight on how the rich milk could be turned into cheese.

Unfortunately, donkey milk doesn’t have enough casein to make cheese, so he had to compromise by adding goat milk. After a few tests, they worked out together that the best combination was 60% donkey milk, and 40% goat milk.

How Pule is made

Currently, Serbia has strict rules when it comes to the use of unpasteurised milk in cheesemaking. Therefore, local cheesemakers Zoran Nedić, Momčilo Budimirović and his assistant, Milena, make small amounts of Pule for Zasavica using gently pasteurised milk.

As for the actual process, it resembles quite closely the making of a young, rindless chèvre. The makers add rennet to the milk to coagulate it, and then strain the curds and pack them into moulds. The cheese spends up to 3 days in the mould before being transferred to a maturation room for one month.

Why Pule is so expensive

Pule costs on average US$600 per pound, making it the most expensive cheese in the world. The reason for this is the extremely low milk yield of the jennies (female donkeys). In fact, their 20 milking jennies produce less than 5L of milk a day each compared the 60L that some cows produce.

Moreover, the farmers have to milk their jennies by hand three times a day. The reason for this is that they have to empty all the milk for the donkey to produce more.

Finally, it takes 25L (6.6 gallons) of milk to make 1kg of Pule cheese. On the other hand, most cheeses require about 10L of milk.

What Pule tastes like

Visually, Pule looks like a little round of goat’s cheese. The bell-shaped cheeses have a slightly more yellowish colour while being a little less crumbly.

As for the flavour, be prepared for something unlike any other cheese on Earth. Indeed, Pule is sweet, clean and mild with only the most subtle similarities to a young Manchego.

How to serve Pule

This unique cheese is best eaten very fresh with a glass of local rakia. It can also be paired with a black Turkish coffee. Make a meal out of it with a plate of local cured meats including Mangalica sausage and speck.

The post Pule: World’s Most Expensive Cheese appeared first on Cheese Atlas.

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