| Teleme peyniri | |
|---|---|
| Other names | Teleme |
| Country of origin | Turkey |
| Source of milk | Cow, goat, sheep |
Teleme or teleme peyniri is a white semi-soft cheese made from cow's, goat's, and sheep's milk, originating in ancient times in the Middle East and Mediterranean. [1]
The origins reach back to the nomadic Yoruk and Turkmen Turkic people who have roamed the mountains and plateaus of southern and southeastern Turkey, and is still produced in the traditional method by goat herders as a major part of their sustenance when they are out on the mountains; from fresh, warm goat's milk acidified and coagulated with ingredients foraged there and then, one of which is the sap/milk of the fig fruit. [1] [2] [3] [4]
The traditional method is to cut a tender shoot of a fig tree with a single unripe fig still attached, warm the goat's milk, and pluck the fig from the shoot, allowing the sap released when the fruit is plucked to fall into the warm milk. [1] The shoot is cut into pieces and the pieces also dropped into the milk. [1] The milk is brought to a bare simmer while stirring for 30 minutes, allowed to cool 30 minutes, the pieces of shoot removed and the curds drained and strained through cheesecloth to produce a soft cheese. [1]
Mozzarella is a semi-soft non-aged cheese prepared by the pasta filata ('stretch-curd') method with origins from southern Italy.
Turkish cuisine is the cuisine of Turkey and the Turkish diaspora. Although the cuisine took its current rich form after numerous cultural interactions throughout centuries, it should not be confused with other cuisines such as Ottoman cuisine or Seljuk cuisine. Turkish cuisine with traditional Turkic elements such as yogurt, ayran, kaymak, exerts and gains influences to and from Mediterranean, Balkan, Middle Eastern, Central Asian and Eastern European cuisines.
Halloumi or haloumi is a cheese of Cypriot origin made from a mixture of goat's and sheep's milk, and sometimes also cow's milk. Its texture is described as squeaky. It has a high melting point and so can easily be fried or grilled, a property that makes it a popular meat substitute. Rennet is used to curdle the milk in halloumi production, although no acid-producing bacteria are used in its preparation.
String cheese is any of several different types of cheese where the manufacturing process aligns the proteins in the cheese, which makes it stringy.
Mizithra or myzithra is a Greek whey cheese or mixed milk-whey cheese from sheep or goats, or both. It is sold both as a fresh cheese, similar to Italian ricotta, and as a salt-dried grating cheese, similar to Italian ricotta salata. The ratio of milk to whey usually is 7 to 3.
Goat cheese, goat's cheese or chèvre is cheese made from goat's milk. Goats were among the first animals to be domesticated for producing food. Goat cheese is made around the world with a variety of recipes, giving many different styles of cheeses, from fresh and soft to aged and hard.
Kashkaval is a type of cheese made from the milk of cow's, sheep's, goat's or mixture thereof. In Albania, Bulgaria, Kosovo, North Macedonia, Romania and Serbia, the term is often used to refer to all yellow cheeses. In English-language menus in Bulgaria, kashkaval is translated as 'yellow cheese'.
Kashk, qurut, chortan, or aaruul and khuruud is a range of dairy products popular in Middle Eastern cuisine, Caucasian cuisine, and Central Asian cuisine. Kashk is made from strained yogurt, drained buttermilk or drained sour milk by shaping it and letting it dry. It can be made in a variety of forms, like rolled into balls, sliced into strips, and formed into chunks.
Telemea is the name of a Romanian cheese traditionally made of sheep's milk. Nowadays the term encompasses cheese made out of cow's milk, and in some cases of goat's, or buffalo's milk.
Basket cheese is a kind of cheese originating from Mediterranean regions. As its name suggests, the cheese is traditionally formed inside a basket, which leaves a woven imprint on its surface. Fresh basket cheese has no salt taste, while dry basket cheese is mildly salty.
Cheese is a dairy product produced in a range of flavors, textures, and forms by coagulation of the milk protein casein. It comprises proteins and fat from milk. During production, milk is usually acidified and either the enzymes of rennet or bacterial enzymes with similar activity are added to cause the casein to coagulate. The solid curds are then separated from the liquid whey and pressed into finished cheese. Some cheeses have aromatic molds on the rind, the outer layer, or throughout.
Caprino is an Italian cheese traditionally made from whole or skimmed goat's milk. The name of the cheese derives from the Italian word for goat, capra. With modern methods of production, the cheese is made from cow's milk as well or a combination of both cow's and goat's milks. The two major styles of caprino are fresco ("fresh") and stagionato ("aged").
There are many different types of cheese. Cheeses can be grouped or classified according to criteria such as length of fermentation, texture, methods of production, fat content, animal milk, and country or region of origin. The method most commonly and traditionally used is based on moisture content, which is then further narrowed down by fat content and curing or ripening methods. The criteria may either be used singly or in combination, with no single method being universally used.
Mallorca cheese is a Spanish cheese made exclusively on the island of Mallorca, one of the Balearic Islands in the Mediterranean Sea. It has Protected Designation of Origin and is made from the pasteurized milk of cows, goats and/or sheep which live on the island. The cheeses are slightly tapering, flat cylinders which measure 12–20 cm (5-8 inches) across and 7-9 cm (3-4 inches) high. They weigh from 750 g to 4 kg (1.5-9 lbs). Mallorca cheese is produced in three types:
Tulum cheese is a traditional Turkish goat's milk cheese ripened in a goatskin casing, called tulum in Turkish.
Kopanisti is a salty, spicy cheese, with protected designation of origin (PDO) produced in the Greek islands of the Cyclades in the Aegean Sea such as Mykonos, Tinos, Andros, Syros, Naxos etc.; it has been produced in Mykonos for more than 300 years. It owes its special peppery and spicy taste to rapid and extensive lipolysis and proteolysis caused by abundant microbial growth encouraged by repeated kneadings performed during the ripening process.
Brined cheese, also sometimes referred to as pickled cheese for some varieties, is cheese that is matured in brine in an airtight or semi-permeable container. This process gives the cheese good stability, inhibiting bacterial growth even in warmer climates. Brined cheeses may be soft or hard, varying in moisture content and in colour and flavour according to the type of milk used. However, all are rindless and generally taste clean, salty and acidic when fresh, developing some piquancy when aged; most are white.
Tomas Peyniri or Karın kaymağı is the name of a Turkish cheese traditionally made of sheep's milk and goat milk. Tomas cheese which is among the cheeses produced in Tulum in Eastern Anatolia Region took its name from the word of tomas which means in Greek as leather.
Saganaki cheese is a Greek and Turkish cheese made of sheep's milk, cow milk, goat milk, or a combination, and used to prepare saganaki. Some saganaki cheese is similar to the basket cheese made in Aegean Turkey.
Civil peyniri is a brined string cheese that originated in Turkey. Civil cheese is one of the most important traditional foods, which produced and consumed especially in Kars and Erzurum. Civil peyniri a Turkish cheese made of sheep's milk, cow milk, goat milk, or a combination.
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