Cambodian Cuisine: No Traditional Cheese
Cambodian cuisine traditionally does not include cheese, reflecting its unique culinary heritage and dairy-free focus.
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Fresh Herb Cheese
Definition and Scope
Fresh herb cheese is a dairy product combining unaged cheese with aromatic herbs. This category includes soft, spreadable varieties like fromage blanc or quark blended with herbs. The cheese base remains uncured and retains high moisture content. Herbs are typically incorporated during the final stages of production.
Common herb additions include chives, parsley, dill, and tarragon. Some regional versions feature wild herbs like savory or chervil. The style emphasizes immediate consumption rather than aging. Its shelf life is shorter than that of aged cheeses due to freshness.
Production Process
Producers start with fresh curds from cow, goat, or sheep milk. The curds are drained but not pressed, maintaining a soft texture. Herbs are washed, chopped, and mixed evenly into the cheese base. This blending occurs after draining to preserve herb integrity and flavor.
Salt may be added for seasoning and preservation. The mixture is then packaged promptly to maintain freshness. No aging or ripening period is involved. Refrigeration is essential throughout distribution and storage.
Sensory Profile
The aroma is dominated by fresh herbal notes with mild lactic undertones. Texture ranges from creamy and spreadable to slightly crumbly depending on moisture. The cheese base provides a tangy, milky flavor that complements the herbs.
Herb particles contribute visible specks and bursts of flavor. There is no rind development due to the fresh nature. The overall taste is clean and bright without complexity from aging. Acidity levels are typically moderate to high.
Culinary Uses
This cheese functions primarily as a spread for breads, crackers, and sandwiches. It serves as a flavorful filling for omelets, crepes, or stuffed poultry. Chefs often use it to finish sauces or dollop on soups for freshness.
It pairs well with crisp white wines and light beers. The cheese should not be heated extensively to preserve herb flavors. It complements fresh vegetables in salads or as a dip base. Its versatility makes it popular in Mediterranean and modern fusion cuisines.
Regional Examples
France produces Boursin and various fromage frais aux herbes. These typically feature fines herbes like chives, tarragon, and chervil. German krauterquark combines quark with parsley, chives, and cress.
Mediterranean countries create versions with oregano, thyme, and rosemary. Middle Eastern labneh with za’atar represents a related style. These regional variations reflect local herb availability and culinary traditions. Artisanal producers worldwide now create their own interpretations.