Bushra Griffith
The Mediterranean diet is considered one of the world's healthiest, featuring exciting flavours and ingredients like fresh herbs, vegetables, fruits, legumes, fish, and healthy unsaturated fats like olive oil. Cheese is a staple in Mediterranean cooking, with traditional varieties made from sheep or goat's milk, including feta, halloumi, manchego, and ricotta. These cheeses are used in a variety of dishes, such as pasta, sauces, and salads like the classic Greek salad with feta. Halloumi is a popular choice due to its unique texture that holds up well to grilling, baking, or frying. Mediterranean cheeses can be incorporated into meals in a variety of ways, adding flavour and nutritional benefits to the renowned healthy Mediterranean diet.
Explore related products
What You'll Learn
- Feta, halloumi, manchego, and ricotta are traditional Mediterranean cheeses
- Mediterranean cheeses are often made with sheep or goat's milk
- Cheese is used in pasta, sauces, and crumbled over salads
- Parmesan is lactose-free and native to the Mediterranean
- Olive oil is used extensively in Mediterranean cooking
Feta, halloumi, manchego, and ricotta are traditional Mediterranean cheeses
Feta
Feta is a Greek cheese that has been consumed for thousands of years. It is a versatile cheese that can be used in a wide range of dishes, from salads to desserts. Feta has a salty taste and a semi-soft texture. It can be crumbled or cubed and added to dishes, or baked and fried. Some specific feta recipes include Greek feta dip, fried feta pasta, and Greek shrimp and orzo pasta bake.
Halloumi
Halloumi is a semi-hard, salty cheese made from goat or sheep's milk. It originates from the Mediterranean island of Cyprus and is popular in the Eastern Mediterranean and Middle East. Halloumi has a high melting point, making it ideal for grilling or frying. It can be sliced and fried in olive oil, resulting in a crispy, savory treat. Halloumi can also be baked, grilled, or served raw as part of a mezze platter.
Manchego
Manchego is a Spanish cheese with a complex, nutty, sweet, and milky flavor. In Spain, it is commonly served as a table cheese, often enjoyed with drinks. Manchego can be used in a variety of dishes, including appetizers, tapas, mains such as risotto or pasta, and even pastries. Some specific manchego recipes include scallop and chorizo stacks, a savory galette with mushrooms and thyme, and potato, chorizo, and manchego cheese bites.
Ricotta
Ricotta is a soft and creamy cheese that can be used in sweet and savory dishes. It is a versatile ingredient that can be baked into dishes like pasta, gnocchi, pancakes, and cheesecake. Ricotta can also be used as a filling for dishes like ravioli, pizza, and pastries. Some specific ricotta recipes include a simple pasta bake with cherry tomatoes, a bean and ricotta traybake, and Tuscan malfatti (spinach and ricotta dumplings).
These four cheeses offer a range of flavors, textures, and culinary applications, showcasing the diversity and richness of Mediterranean cuisine.
Cheese Enchiladas: The Secret to Red Sauce Perfection
You may want to see also
Mediterranean cheeses are often made with sheep or goat's milk
While cows, camels, and water buffalo can also be milked to make cheese, goat's milk and sheep's milk are two of the three most common types of milk used in cheese, the other being cow's milk. The flavour of the cheese depends on its style, but there are some common characteristics of each type of milk.
Cow's milk cheeses tend to highlight the flavour of the grass the cows graze on, with common tasting notes including sweet cream, butterscotch, mushroom, and nuts. Goat's milk cheeses generally fall into one of two categories: limestone-y and citrusy, or musky and barnyard-y. Younger goat cheeses tend towards the former, while more aged goat cheeses tend towards the latter.
Sheep's milk cheeses, meanwhile, are known for their fattiness and sweetness. Common tasting notes include candy corn, sweet cream, and a waxy lanolin flavour that tastes a bit like wool. Sheep's milk has the highest fat content of the three most common types of milk, so it often produces creamier cheese. For example, Nancy's Camembert gets its creaminess in part from added cream, but largely from the fatty sheep's milk.
Goat's and sheep's milk cheeses tend to be more expensive than cow's milk cheeses because goat's and sheep's milk are more expensive. Cows produce much more milk per animal per day than goats and sheep, so there is a higher supply of cow's milk on the market.
Hot Pocket Mastery: Ham and Cheese Edition
You may want to see also
Cheese is used in pasta, sauces, and crumbled over salads
There are several Mediterranean cheeses that can be used in pasta, sauces, and crumbled over salads. Here are some examples:
Pasta
Feta, a traditional Greek cheese made from sheep, goat, or cow's milk, can be used in pasta dishes. Its tangy, bright flavour can add a unique twist to your pasta. Ricotta salata, a salted and pressed version of ricotta, is another option. Its firm and crumbly texture, achieved through months of ageing, makes it perfect for pasta. For a non-melting cheese, try halloumi. Its unique texture and consistency allow it to remain intact when grilled, baked, or seared, making it a great topping for pasta.
Sauces
Ricotta, a soft Italian cheese, is a versatile option for sauces. It can be used in dips, stuffed shells, or even pancakes. Its creamy texture and tangy flavour can enhance the taste of your sauce.
Salads
For a salad, feta is an excellent choice. Crumble it over your salad for a tangy, bright flavour. You can also try ricotta salata, which has a similar crumbly texture and can add a salty kick to your greens. If you're looking for a non-melting cheese to grill, halloumi is a great option. Its rubbery texture makes it perfect for topping a salad.
So, whether you're cooking pasta, whipping up a sauce, or tossing a salad, these Mediterranean cheeses are sure to add flavour and texture to your dishes.
Cheese Curls and Pap: A Delicious Duo
You may want to see also
Explore related products
Parmesan is lactose-free and native to the Mediterranean
Parmesan cheese, or Parmigiano Reggiano, is a hard, aged cheese that is native to Italy. It has a rich history dating back to the Middle Ages, with the first record of Parmigiano-Reggiano from 1254. According to legend, Benedictine monks in the Parma-Reggio region of Italy created this cheese to extend the shelf life of the excess milk they produced. Over the centuries, Parmigiano Reggiano gained popularity and became known as the “king of cheeses”.
Parmigiano Reggiano is a certified name and a protected designation of origin (PDO) product in the European Union. This means that only cheese produced in the provinces of Parma and Reggio Emilia, as well as limited areas in surrounding provinces, can be legally called "Parmesan". The Consortium of Parmigiano Reggiano, established by a governmental decree, controls the production and sale of this cheese in Italy.
The traditional process of making Parmigiano Reggiano involves mixing the morning's whole milk with the naturally skimmed milk from the previous evening. This mixture is then placed in copper-lined vats, and the only additive allowed is salt. The cheese is submerged in brine tanks of Mediterranean sea salt for 20 days, and then aged for a minimum of one year, with an average aging time of two years.
Parmesan cheese is known for its low lactose content, making it a suitable option for individuals with lactose intolerance. The long aging process of Parmigiano Reggiano naturally eliminates lactose through the development of lactobacilli and fermentation. This process results in a cheese that is not only delicious but also safe for those who cannot tolerate lactose.
Air Fryer Garlic Cheese Bread: Frozen to Fabulous!
You may want to see also
Olive oil is used extensively in Mediterranean cooking
When buying olive oil, it is important to look for quality. Extra virgin olive oil (EVOO) is considered the best type of olive oil and is known for its high nutritional quality and multiple positive effects on health. It is important to store olive oil correctly to maintain its freshness and flavor. It should be kept away from light and heat, with unopened bottles stored in a cool, dark place for up to 18-24 months. Once opened, olive oil should be used within 3 months.
The Mediterranean diet, common in the 1960s in countries around the Mediterranean Sea, is characterised by a high consumption of fruits, vegetables, whole grains, legumes, nuts, and seeds. Dairy products, fish, shellfish, and poultry are consumed in low to moderate amounts, while red and processed meat is limited. The use of herbs and spices is also prominent in Mediterranean cuisine, reducing the need for large amounts of salt and fat. Wine and other fermented beverages are often consumed in moderate amounts with meals.
Overall, the Mediterranean diet, with its focus on olive oil as the primary source of fat, is associated with a range of health benefits. The diet is low in saturated fatty acids and provides high amounts of antioxidants, carbohydrates, fibre, and monounsaturated fatty acids. The combination of these nutrients and the dietary patterns of the Mediterranean region contribute to a healthy and prudent lifestyle choice.
Hog Head Cheese: A Step-by-Step Guide to Cooking
You may want to see also
