Distinctive Features
Tzfatit cheese typically forms into small, flattened balls or rectangular blocks. Its exterior is smooth and pale yellow to white, often without a developed rind due to its brining process. The interior paste is firm yet pliable, offering a satisfying chewiness. It has a closed texture with very few small eyes or holes.
The cheese possesses a high moisture content, giving it a supple and springy consistency. Its flavor profile is mild and milky with a gentle saltiness from the brine bath. The fat content in dry matter usually ranges between 20% and 30%. This balance makes it approachable for a wide range of palates and culinary uses.
Cheese Varieties
Classic Tzfatit remains the most common variety, made primarily from sheep’s milk. Some producers create a version using a blend of sheep and goat’s milk for a slightly tangier note. Another variety includes added spices like za’atar or black pepper for enhanced flavor. These spiced versions are often rolled in the herbs after brining.
Modern dairies sometimes produce a cow’s milk Tzfatit, which is creamier and less traditional. A low-sodium version exists for health-conscious consumers, adjusting the brining time. Some artisanal makers age Tzfatit briefly to develop a firmer texture and deeper flavor. These variations maintain the cheese’s characteristic elasticity while offering new tasting experiences.
History and Traditions
Tzfatit cheese originated in the 1840s in the northern Israeli city of Safed (Tzfat). Jewish cheesemakers from the Balkans brought their dairy traditions to this mountainous region. They adapted their techniques to local milk sources, primarily sheep and goats. The cheese became a staple in the diets of the local communities.
The Galilee region, where Safed is located, is famous for its fresh produce and dairy products. This area also produces excellent olive oil, wines, and other artisan foods. Tzfatit cheese traditionally features on holiday tables and during Shavuot, the Jewish festival celebrating dairy foods. It represents the blending of immigrant traditions with local Israeli agricultural practices.
Production Process
Producers start with fresh, pasteurized sheep’s milk warmed to about 32°C. They add rennet and starter cultures to coagulate the milk into a curd. The curd gets cut into small pieces and stirred gently to release whey. This process helps achieve the desired firm yet elastic texture.
The curds then get molded into characteristic shapes and lightly pressed. After demolding, the young cheeses undergo brining in a saltwater solution for several hours. This brining step preserves the cheese and develops its signature salty flavor. The final product gets packaged for sale without extensive aging, typically within days of production.
Wine or Beverage Pairings
Local Israeli white wines make excellent partners for Tzfatit cheese. Try a crisp Sauvignon Blanc from the Galilee region or a floral Viognier. These wines cut through the cheese’s richness without overwhelming its mild flavor. Israeli Chardonnay with minimal oak also complements its creamy texture.
For red wine lovers, a light-bodied Gamay or young Pinot Noir works well. Craft beers like a Belgian-style Witbier or a German Hefeweizen offer refreshing contrasts. Non-alcoholic options include fresh apple cider or a slightly sweet lemonade. Traditional ayran, a salted yogurt drink, provides an authentic regional pairing.
Suitable Fruit and Vegetables
Fresh figs and melon slices bring natural sweetness that contrasts with Tzfatit’s saltiness. Crisp apple and pear wedges provide a refreshing crunch alongside the cheese. Grapes, both green and red, offer juicy bursts of flavor that cleanse the palate. These fruits work well on cheese boards or in salads featuring Tzfatit.
Roasted bell peppers and grilled zucchini make excellent vegetable companions. Fresh cucumber and tomato slices add Mediterranean freshness to cheese presentations. Olives and pickled vegetables like caperberries provide briny counterpoints. Sun-dried tomatoes offer intense flavor that stands up to the cheese’s texture.
Suitable Meat and Fish dishes
Grilled chicken or turkey breast pairs wonderfully with melted Tzfatit cheese. The cheese adds moisture and flavor to lean poultry dishes. It works particularly well in sandwiches or as a topping for grilled chicken breasts. Shredded Tzfatit also makes an excellent filling for stuffed chicken dishes.
For fish, try baking salmon fillets with a crust of grated Tzfatit and herbs. The cheese forms a delicious golden topping that complements the rich fish. It also works well in fish cakes or as a stuffing for grilled fish. For meat lovers, Tzfatit adds creaminess to beef burgers or lamb kebabs.
Presentation
Remove Tzfatit cheese from refrigeration about 30 minutes before serving. This allows it to reach the ideal serving temperature of 15-18°C. At this temperature, its flavors fully develop and its texture becomes perfectly pliable. Serve it on a wooden board or slate plate for an attractive presentation.
Arrange whole small balls or slices of the cheese attractively on your serving platter. Provide a cheese knife for guests to cut their own portions. Include small forks or cheese picks for easy serving. Group complementary items like fruits and nuts around the cheese for a visually appealing arrangement.
Recipe Ideas
Tzfatit and Za’atar Stuffed Dates
This recipe combines the sweetness of dates with the salty creaminess of Tzfatit cheese. The za’atar adds an herbal, Middle Eastern flavor that complements both components. It makes an elegant appetizer or party snack that’s quick to prepare. The contrast of textures and flavors delights the palate.
These stuffed dates work well as part of a mezze platter or as pre-dinner bites. They pair beautifully with dry white wine or aperitifs. The recipe can be easily scaled for large gatherings. Prepare them up to two hours ahead and keep at room temperature.
- 12 Medjool dates
- 100g Tzfatit cheese, cubed
- 2 tablespoons za’atar spice blend
- 2 tablespoons extra virgin olive oil
- 2 tablespoons pistachios, chopped (for garnish)
- Carefully slit each date lengthwise and remove the pit.
- In a small bowl, mix za’atar with olive oil to form a paste.
- Stuff each date with a cube of Tzfatit cheese.
- Drizzle the za’atar paste over the stuffed dates.
- Sprinkle with chopped pistachios before serving.
Tzfatit and Spinach Borekas
These savory pastries showcase Tzfatit’s melting qualities in traditional Israeli baking. The cheese becomes wonderfully stretchy when baked inside the flaky pastry. Spinach adds color and nutritional value to the filling. These borekas make a satisfying snack or light meal.
Serve them warm from the oven with a side of Israeli salad or yogurt dip. They freeze well before baking for convenient future meals. The recipe adapts easily to different shapes and sizes. Both children and adults enjoy these cheesy pastries.
- 1 package puff pastry or boreka dough (500g)
- 200g Tzfatit cheese, grated
- 300g fresh spinach, chopped and wilted
- 1 small onion, finely diced
- 1 egg, beaten (for egg wash)
- 2 tablespoons sesame seeds
- Salt and pepper to taste
- Preheat oven to 190°C and line a baking sheet with parchment.
- Sauté onion until translucent, then mix with spinach and cooled.
- Stir in grated Tzfatit cheese and season with salt and pepper.
- Roll out pastry and cut into circles or squares.
- Place filling on one half, fold over, and seal edges.
- Brush with egg wash and sprinkle with sesame seeds.
- Bake for 20-25 minutes until golden brown.
Similar Cheeses and Alternatives
Halloumi from Cyprus shares Tzfatit’s brined background and excellent grilling properties. Both cheeses maintain their structure when heated and offer a similar salty profile. Bulgarian Kashkaval provides a comparable semi-hard texture though it’s typically aged longer. Turkish Beyaz Peynir offers a similar brined white cheese experience though often made from cow’s milk.
For those seeking vegetarian options, some producers make Tzfatit with microbial rennet. Feta cheese can substitute in some recipes though it’s more crumbly and tangy. Mozzarella offers similar melting qualities but lacks the briny flavor. When Tzfatit is unavailable, a combination of mozzarella and feta can approximate its texture and taste in cooked dishes.
Tzfatit cheese: Questions and answers
What foods pair well with Tzfatit cheese?
Tzfatit cheese pairs beautifully with crisp apples, fresh figs, and sweet melon slices that contrast its saltiness. For beverages, try Israeli white wines like Sauvignon Blanc or a Belgian-style Witbier with Tzfatit cheese. Traditional accompaniments include olives, za’atar spice, and fresh pita bread for an authentic Middle Eastern experience.
What are good substitutes for Tzfatit cheese?
Halloumi makes an excellent substitute for Tzfatit cheese as both are brined and maintain texture when heated. For uncooked applications, a combination of fresh mozzarella and mild feta can approximate Tzfatit cheese’s texture and saltiness. Bulgarian Kashkaval also works well in recipes calling for Tzfatit cheese due to similar semi-hard characteristics.
Is Tzfatit cheese safe for everyone to eat?
Tzfatit cheese is generally safe for most people when made from pasteurized milk and stored properly. Those with lactose intolerance may tolerate it better than softer cheeses due to its lower lactose content. Pregnant women should ensure they consume only pasteurized versions of Tzfatit cheese to avoid potential health risks.
What is the shelf life of Tzfatit cheese?
Properly stored Tzfatit cheese typically lasts 2-3 weeks in the refrigerator when kept in its original packaging. Always check the expiration date on the package and consume it within that timeframe. If you notice any mold development, unusual odors, or slimy texture, discard the Tzfatit cheese immediately for safety.
Where can I buy authentic Tzfatit cheese?
Look for Tzfatit cheese in specialty cheese shops, Middle Eastern markets, or well-stocked supermarket deli articles. Many online retailers specializing in Israeli products also ship Tzfatit cheese directly to consumers. When purchasing, check that the cheese appears moist and springy with a pale yellow to white color indicating freshness.
What is the correct way to cut Tzfatit cheese?
Use a sharp, non-serrated cheese knife to slice Tzfatit cheese cleanly without tearing its elastic texture. For the small ball shapes, cut them in half or into wedges to showcase the interior. When dealing with rectangular blocks, slice against the grain into thin pieces that maintain the cheese’s characteristic springiness.
How do I properly eat Tzfatit cheese?
Serve Tzfatit cheese at room temperature by removing it from refrigeration 30 minutes before eating to enhance its flavor. Cut it into slices or cubes using a sharp cheese knife to maintain its smooth texture. Enjoy it plain to appreciate its mild saltiness, or pair with fresh fruits like apples and figs for contrasting flavors.
Does Tzfatit cheese need to be refrigerated?
Yes, Tzfatit cheese must be refrigerated at all times to maintain food safety and quality. Store it between 2-4°C in the main part of your refrigerator, not in the door where temperature fluctuates. Remove Tzfatit cheese from refrigeration only 30 minutes before serving to allow it to reach the ideal tasting temperature of 15-18°C.
What is the best way to store Tzfatit cheese?
Keep Tzfatit cheese in its original packaging or wrap it tightly in wax paper inside an airtight container. Store it in the refrigerator’s main compartment at 4°C to maintain its texture and prevent drying out. Always reseal the packaging properly after each use to preserve freshness and prevent absorption of other food odors.
How should I use Tzfatit cheese in cooking?
Tzfatit cheese melts beautifully when heated, making it perfect for grilled sandwiches or as a topping for baked dishes. You can also cube it and add to salads, where its mild saltiness complements fresh vegetables. For traditional Israeli recipes, try stuffing it into pastries like borekas or pairing it with dates for a sweet and savory appetizer.