Labneh Cheese from Afghanistan – A Creamy Delight
Discover Labneh, a creamy Afghan cheese. Enjoy its tangy flavor and versatility in dips, spreads, and traditional dishes.
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Olive Oil Preserved Cheese
Definition and Scope
Olive oil preserved cheese refers to cheeses submerged in olive oil to extend shelf life and enhance flavor. This technique creates an anaerobic environment that inhibits mold growth and oxidation. The method is commonly applied to semi-hard and hard cheeses across Mediterranean regions.
Preservation alters the cheese’s texture, often resulting in a firmer, oil-infused rind. The olive oil acts as a barrier against airborne contaminants while allowing subtle flavor exchange. These cheeses maintain edible quality for months beyond typical aging periods when stored properly.
Production Process
Cheeses selected for oil preservation are typically aged first to develop initial flavor characteristics. Producers submerge fully dried cheeses in extra virgin olive oil, ensuring complete coverage. Some variations include adding herbs, garlic, or peppercorns to the oil for additional flavoring.
The preservation vessel is sealed to prevent air exposure and stored in cool, dark conditions. Regular monitoring ensures the cheese remains fully submerged throughout the preservation period. This process can last from several weeks to multiple months depending on desired intensity.
Sensory Profile
Olive oil preserved cheeses develop complex aromatic notes from the oil infusion. The rind absorbs olive oil characteristics while the interior maintains its original cheese flavor. Common descriptors include fruity, grassy, and peppery notes from high-quality olive oils.
Texture ranges from semi-firm to hard with a distinctive oily surface. The cheese develops a rich mouthfeel with balanced saltiness and acidity. Flavors intensify with extended preservation time, creating deeper umami characteristics.
Culinary Applications
These cheeses serve as premium table cheeses for antipasto platters and cheese boards. Their robust flavor stands up well to bold accompaniments like cured meats and marinated vegetables. The oil-infused rind remains edible and contributes to the overall tasting experience.
Cooked applications include grating over pasta dishes or incorporating into baked preparations. The preserved cheese adds depth to salads when crumbled or shaved. The accompanying olive oil can be reused for dressing or cooking applications.
Regional Examples
Italian traditions include preserving aged Pecorino and Provolone in olive oil. Sardinian Fiore Sardo often undergoes oil preservation, developing distinctive herbaceous notes. These preparations are particularly common in southern Italian regions where olive oil production is abundant.
Greek cuisine preserves Kefalotyri and Graviera cheeses using similar methods. Cypriot Halloumi is sometimes preserved in olive oil with oregano and thyme. Spanish producers apply the technique to Manchego and other sheep’s milk cheeses.