Meskouta Cheese from Algeria: A Traditional Delicacy
Discover Meskouta, a traditional Algerian cheese. Enjoy its unique flavor and texture in your next culinary adventure.
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Cheese Preserved In Olive Oil
Definition and Scope
Cheese preserved in olive oil refers to cheeses submerged or coated in olive oil for extended storage. This technique creates an anaerobic environment that inhibits mold growth and oxidation. The method is commonly applied to fresh, semi-soft, or brined cheese varieties.
Oil preservation alters cheese texture by preventing surface dehydration while allowing subtle flavor exchanges. This category includes cheeses stored whole, in chunks, or layered with herbs and spices. The practice is historically rooted in Mediterranean food preservation traditions.
Production Process
Producers begin with fully formed cheeses that have completed primary aging. Cheeses are typically cut into manageable portions before oil immersion. The oil must completely cover all surfaces to ensure proper preservation.
High-quality extra virgin olive oil is preferred for its flavor contribution and antioxidant properties. Some producers add flavoring elements like rosemary, garlic, or chili peppers to the oil. The sealed containers are stored in cool, dark conditions for several weeks to months.
Sensory Profile
These cheeses develop a distinctive oily exterior with a moist, tender interior texture. The olive oil imparts fruity, peppery notes that complement the cheese’s inherent flavors. Herb-infused varieties display complex aromatic profiles from the oil seasoning.
The preservation method typically results in milder flavor development compared to air-aged cheeses. Texture ranges from creamy in fresh varieties to semi-firm in aged examples. The oil creates a rich mouthfeel that distinguishes these from other preserved cheeses.
Culinary Applications
Oil-preserved cheeses serve as ready-to-eat appetizers or antipasto components. They require no additional preparation beyond bringing to room temperature. The flavored oil can be repurposed as a dipping sauce or salad dressing.
These cheeses pair well with crusty bread, olives, and cured meats in charcuterie arrangements. They maintain structural integrity when sliced for sandwiches or pizza toppings. The preservation method makes them suitable for outdoor dining and picnics.
Regional Examples
Italy produces numerous oil-preserved cheeses like mozzarella affumicata and caciotta. Greek feta is frequently stored in olive oil with oregano and peppercorns. These traditions reflect Mediterranean climates where olive oil is abundant.
Spanish queso en aceite often features manchego or tetilla cheeses with paprika. Middle Eastern varieties include Armenian string cheese stored in oil with thyme. Modern artisans worldwide have adapted this technique to local cheese varieties.