Eastern Mediterranean cheese refers to dairy products originating from countries bordering the eastern Mediterranean Sea. This category includes nations such as Greece, Turkey, Cyprus, Lebanon, and Syria. These cheeses share historical ties and are often made from sheep’s or goat’s milk.
They are characterized by specific production methods like brining or basket draining. Halloumi, Feta, and Beyaz Peynir are prominent examples from this region. The category encompasses fresh, brined, and aged varieties with distinct textures.
Traditional methods often involve using raw or pasteurized milk from local breeds. Rennet is added to coagulate the milk, followed by cutting and heating the curds. The whey is drained using cloth bags or molds, shaping the final cheese.
Many Eastern Mediterranean cheeses undergo brining in saltwater solutions for preservation. Some, like Halloumi, are cooked again after forming to achieve a high melting point. Aging periods vary from days to several months in controlled environments.
Flavors range from mild and tangy in fresh cheeses to sharp and salty in aged versions. Feta offers a crumbly texture and acidic taste, while Halloumi is semi-hard and squeaky. These cheeses often carry grassy or herbal notes from the animals’ diet.
Aromas can be milky and fresh or develop pungency with age. The color typically spans from bright white to pale yellow, depending on milk fat content. Textures are diverse, including soft, firm, and elastic consistencies.
Eastern Mediterranean cheeses are integral to regional dishes like Greek salads and savory pies. They are commonly served grilled, fried, or baked due to their heat-resistant properties. Crumbled varieties garnish meze platters and stuffed vegetables.
These cheeses pair well with olives, flatbreads, and fresh herbs in traditional cuisine. They are also melted over meats or incorporated into pastries for added richness. Their versatility makes them suitable for both cooking and table service.
Greece produces Feta, a protected designation of origin brined cheese. Cyprus is known for Halloumi, a semi-hard, grillable cheese often flavored with mint. Turkey makes Beyaz Peynir, a salty white cheese similar to Feta.
Lebanon offers Ackawi, a mild, white brined cheese used in pastries. Syria produces Shanklish, an aged cheese rolled in spices like thyme. These examples highlight the diversity within the Eastern Mediterranean cheese tradition.
The Arabian Peninsula, encompassing Saudi Arabia, United Arab Emirates, Qatar, Bahrain, Kuwait, Oman, and Yemen, possesses a rich and evolving cheese culture. T
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