Where is Sirene cheese from?
Sirene (Albanian: djathë i bardhë; Bulgarian: сирене [ˈsirɛnɛ]; Macedonian: сирење; Serbian: сир/sir) also known as “white brine sirene” (Bulgarian: бяло саламурено сирене) is a type of brined cheese made in the Balkans (South-Eastern Europe), especially popular in Bulgaria, Serbia, Montenegro, Bosnia and Herzegovina.
What is the difference between Greek and Bulgarian feta?
Greek Feta: Traditionally made from sheep’s milk, although sometimes a little goat’s milk is blended in. Bulgarian Feta: Made from sheep’s milk. Creamier texture, but the saltiness varies. Sometimes it has a little bit of a grassy or “sheepy” flavor mixed in with a yeasty, tangy finish.
What is Bulgarian white cheese?
Bulgarian white cheese is a feta variation known in Bulgaria, Macedonia and other Balkan countries as “Sirene”. Made from sheep’s milk, Sirene is a tad saltier than Greek feta and has a creamier texture, with a hint of yogurt overtones.
Who invented feta cheese?
Feta cheese, specifically, is recorded by Psellos in the 11th century under the name prósphatos (Greek πρόσφατος ‘recent, fresh’), and was produced by Cretans. In the late 15th century, an Italian visitor to Candia, Pietro Casola, describes the marketing of feta, as well as its storage in brine.
What does sirene cheese taste like?
Sirene is a cheese made from cow’s, goat’s, or sheep’s milk, characterized by its tender, wet, and crumbly texture, and a fresh, lemony flavor.
Why is feta white?
Feta is a brined curd cheese traditionally made in Greece. Feta is a crumbly cheese, commonly produced in blocks, and has a slightly grainy texture. Traditional White cheese, produced in the same way as FETA, is made all over the world using cow’s milk. This is a similar brined, white cheese as “feta”.
Why is feta so salty?
It was originally produced using sheep’s milk, although now most commercial makers of feta use cow’s milk. Feta is stored and cultured in a whey brine, thus giving the cheese its distinctive salty taste.
Is Bulgarian white cheese the same as feta?
There is Bulgarian cheese similar to Feta and it’s called Sirene, which has several different variations, depending on the milk used : originally it was made with sheep’s milk, but nowadays it’s mostly made of cow’s milk, with the sheep’s milk and buffalo’s milk versions being considered delicacy.
What is kashkaval cheese used for?
Kashkaval belongs to the family of pasta filata cheeses that are made by giving the curd a hot bath during the production process. The slightly hard texture of this yellow table cheese makes it suitable for grilling and grating. It can be served as a cheese platter or used in salads, appetizers, pizzas, and lasagna.
What color is mozzarella?
Mozzarella (English: /ˌmɒtsəˈrɛlə/, Italian: [mottsaˈrɛlla]; Neapolitan: muzzarella [muttsaˈrɛllə]) is a traditionally southern Italian cheese made from Italian buffalo’s milk by the pasta filata method. Fresh mozzarella is generally white but when seasoned it turns to a light yellow depending on the animal’s diet.
Why is feta called feta?
The Greek word feta (φέτα) comes from the Italian fetta ‘slice’, which in turn is derived from the Latin offa ‘morsel, piece’. The word feta became widespread as a name for the cheese only in the 19th century, probably referring to the cheese being cut to pack it in barrels.