2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14
Even in ancient times, people used dried cheese. In all corners of the globe where horned cattle (cows, goats, sheep) were domesticated, people learned to make cottage cheese from milk, and then cheese.
A little history of dried cheeses
Ancient chronicles, legends and even fairy tales brought us information about a wonderful dish called cheese. Since the time of the nomads, the Egyptian pharaohs and the Roman Empire, dried cheese has been produced everywhere in large quantities.
During the war, its light weight did not burden camping carts, and its nutritional capabilities made it possible to maintain strength and he alth in soldiers.
With its help, hearty hot first courses were prepared on a hike. Added this product to cereals and pasta. On hot days or on hikes in the desert, they quenched their thirst. This cheese was sometimes simply "stained with a worm", as popcorn is used nowadays.
New original snack in the form of cheese barrels
Recently, a new original snack - dried cheese-barrel - confidently competes with all currently known dried snacks: chips,crackers, peanuts and fish straws. In most cases, it is bought with beer, but it can also be used instead of seeds.
This small barrel snack is completely organic. It is made from pickled cheese, thus it is natural, nutritious and he althy.
This dried cheese is fluffy, like a slice of popcorn. Its porous structure is easily cracked, it is well absorbed by the stomach. The s alty, spicy flavor subtly enhances its original taste.
Features of dried smoked cheese
Cheese that has undergone a special smoking procedure is called smoked. It typically has a yellowish-brown crust, which is formed during the curing of the surface of the product.
It is noteworthy that the Danes first began to smoke cheese. They are rightly proud of this culinary masterpiece and consider it their great invention.
Before dried smoked cheese hits the shelves, it goes through a smoking stage. Today there are two ways:
- Cold method. This is a fairly simple and low-cost method that does not require special control from the manufacturer. It is enough for special automatic smokers to maintain the temperature from 21 ° C to 32 ° C for a week to a month, depending on the type of cheese.
- Hot smoking method. This method is more complicated. In its process, control by a specialist is required. It monitors the smoking of cheese in the temperature range of 38-88 °C. Although the smoking procedure does not take as long as with the cold method, it nevertheless requires more costs.
There is another method close to smoking, which is used by unscrupulous manufacturers. They "bath" inexpensive varieties of cheeses in liquid smoke, adding food coloring and flavorings there, thereby striving to achieve the natural color of smoking and the taste of official brands as much as possible. But no matter how hard they try, their product bears little resemblance to the original and is easily distinguished from it.
After the smoking procedure, drying occurs. Each manufacturer has its own methods for the production of dried cheese. The most common and well-known are smoked cheeses "pigtail", "straw" and "keg".
Methods for drying cheese at home
If you want to develop as an entrepreneur, then further cheese drying methods will not suit you. Buy special equipment for this purpose, which can be easily purchased on the Internet. Read on to learn how to make dried cheese at home for your family:
- The first way - in the fresh air. If you make cheese yourself, then after all the moisture has gone from the cheese bundle, form balls from the still soft product (as in ancient times), lay them on a tray, cover with gauze and dry them on a hot summer day in the shade. Can be dried in the attic under a slate or tin roof.
- Second method - in the oven. For this method, "pigtail" or "straw" cheese is suitable. Cut them into short sticks, if you haveyou thick cheese sticks, cut it further along. Cover the baking sheet with napkins, spread the cheese in a thin layer, dry it in a preheated oven at 120 ° C. Visually check that it does not melt or burn.
The third method is in a vegetable electric dryer. Grate your favorite kind of hard cheese (can be smoked) on a coarse grater. So it dries out faster. Set the operating mode so that the dried cheese does not melt
All methods do not require special costs, but allow you to get an original, tasty and he althy snack. Bon appetit!
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