Cheese Of Israel

Cheese in Israel: Definition and Scope

Israeli cheese production encompasses a range of dairy products developed within the country’s agricultural framework. These cheeses often reflect the dietary needs and culinary preferences of a diverse population. The scope includes fresh cheeses like Tzfatit and brined varieties such as Bulgarian cheese.

Modern Israeli cheesemaking integrates European techniques with local innovations to suit the climate. This has led to a distinct category of cheeses that are primarily consumed domestically. The industry focuses heavily on fresh, salty cheeses that complement local cuisine.

Production Techniques

Israeli cheese production frequently utilizes pasteurized cow’s or sheep’s milk due to food safety regulations. Many characteristic cheeses are fresh, requiring no aging and are ready for consumption shortly after production. Brining is a common technique used for preservation and flavor development.

Industrial production is dominant, with major dairies like Tnuva and Strauss leading output. There is a growing trend of boutique cheesemakers creating artisanal products. These smaller producers often experiment with goat’s milk and limited aging periods.

Sensory Profile

Israeli cheeses are often characterized by a salty, tangy flavor profile, especially in the brined varieties. Their textures range from the soft and crumbly consistency of Bulgarian cheese to the semi-soft, elastic texture of Tzfatit. Fresh cheeses typically have a high moisture content and mild acidity.

The aroma is generally mild and milky, without the pungency of long-aged European cheeses. Brined cheeses can have a slightly sour note. The color is predominantly white, as most varieties are un-dyed and consumed fresh.

Culinary Uses

In Israeli cuisine, cheese is a staple ingredient for breakfast, often served in a salad with vegetables and olives. Salty, crumbly cheeses are crumbled over traditional dishes like Israeli salad and shakshuka. They are also a key filling for pastries such as bourekas.

Soft white cheeses are commonly spread on bread or bagels. They are integral to the classic Israeli breakfast plate served in hotels and restaurants. Their high salt content makes them a flavorful seasoning agent in various cooked dishes.

Regional Examples and Styles

Tzfatit, a semi-hard, salty cheese originally from Safed, is a prime example of an Israeli cheese. Bulgarian cheese, a brined, crumbly white cheese, is another ubiquitous style found throughout the country. These are considered national staples.

Labaneh, a strained yogurt cheese, is also produced widely and consumed as a dip or spread. Newer artisanal styles from the Galilee and Golan Heights regions are gaining recognition. These often include goat and sheep milk cheeses influenced by local terroir.

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