Green cheese: history, production, recipes

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Our people are somehow used to blue cheeses and agreed to consider them noble. There were even fans of such varieties who are not embarrassed by the presence of mold in them. But green cheese is still a novelty for many. People suspect that this is also a type of moldy varieties and are wary of it. Meanwhile, in bygone Soviet times, green cheese enjoyed enviable popularity and cost a penny. Those who remember those years were even pleased with the new appearance of cheese to the people. And by the way, mold has nothing to do with its color.

Green cheese origin

It was given to the world by Switzerland - the birthplace of many varieties of this product. As early as the eighth century, in the canton of Glarus, the monks successfully produced green cheese. The name "schabziger" was given to him already in the middle of the fifteenth century, when his recipe was officially documented. The main advantage of the Swiss product is a very long shelf life. Since it is made exclusively from skimmed milk, it does not spoil for several years.

Over time, green cheese began to be produced in other countries. Not all varieties are recognized, as dyes are sometimes used to obtain the desired color. Of the most successful competitors of schabziger, we can mention the Italian green pesto cheese. It is based on the technology of making parmesan. The taste has a pronounced note of basil. Italian green cheese got its name from the famous sauce, whose taste is somewhat similar to the taste of cheese. The Dutch even put the ingredients of this sauce into their version of the product.

Production technology

To make green cheese, the Swiss ferment milk in the standard way, drain the whey and leave the mass to ripen. When it is properly compacted, it is ground with s alt, spices, and herbs such as fenugreek, breadgrass, or blue clover. Packaged in forms (most often cone-shaped, for subsequent rubbing), the cheese is dried.

It is the interaction of the blue color given by plants and the yellow tint of milk that gives the characteristic color to the finished cheese. The taste of schabziger is also very memorable: s alty, rather spicy, with bitterness and a distinct peculiar aroma.

Green cheese omelette

It is easier to buy green pesto cheese in our country than shabziger. In Italy, it is used in salads, a wide variety of fish and meat dishes, pizzas and, of course, as an accompaniment to pasta. Green cheese is good as an appetizer for wine. There are also first courses with his participation. Our people loved to serve for breakfastgreen cheese. Recipes for morning meals with it are quite diverse. Usually it is either bought already rubbed or rubbed on its own.

Green omelette is very tempting in the morning. To prepare it, a small bunch of onion-feather is chopped as finely as possible. Three eggs are beaten with a spoonful of grated green cheese and ground white pepper. In olive oil, green onions are lightly simmered first; when it starts to darken, pour in the egg mixture. The omelette can be browned on both sides, or when the eggs begin to thicken, wrap the edges towards the center, turn off the burner and hold in the pan for a couple of minutes. The dish does not need spices or s alt: green cheese contains enough of everything.

Green cheese croutons

Quick, tasty and he althy morning meal! A little fresh washed spinach and a quarter of peeled avocado are passed through a blender, mixed with shavings of green cheese and laid out on four thin slices of bread. You can add some sauce to the mixture (pesto, of course, is most suitable), or you can do without it. The croutons are fried in vegetable oil beforehand - and you will not want to eat before lunch, despite the fact that breakfast is quite dietary.

Snack for beer

Green cheese is also useful for fans of the foamy drink - because it is s alty and spicy, so the appetizer is delicious. A glass of peeled peanuts is roasted over medium heat in a dry frying pan for about five minutes. Green cheese, ground pepper, dried garlic, a little sugar and a spoonful of olive oil are ground in a bowl.oils. In this mixture, nuts are crumbled and placed on a baking sheet in the oven for about five minutes. Under such an appetizer, beer is drunk much more soulfully than under store-bought crackers or chips.