Andy Montoya
White cheese is a term used to describe a wide variety of cheeses from different regions, with the sole common characteristic being their white hue. White cheese can be made from the milk of cows, goats and other animals, and its specific type can vary significantly depending on the geographical location. For example, Venezuelan cuisine has a large diversity of white cheese (quesos blancos), varying in texture and flavour, usually named after a geographical region. Other examples of white cheese include feta, akawi, halloumi, and manouri.
| Characteristics | Values |
|---|---|
| Geographical location | Venezuela, Spain, Latin America, Greece, Italy, Eastern Europe, the Balkans, the Middle East |
| Texture | Hard, semi-soft, soft, crumbly, smooth, moist, wet |
| Flavour | Salty, reminiscent of Parmesan |
| Colour | White, bright white |
| Milk type | Cow's milk, goat's milk, sheep's milk |
| Uses | Grated, topping, filling, side |
| Preservation | Coagulated and preserved in brine |
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What You'll Learn
- Feta is a soft, wet cheese with a rough surface and a bright white colour. It is often stored in brine, contributing to its moistness and salty flavour
- Manouri is a semi-soft, fresh white whey cheese crafted from goat and/or sheep milk whey remaining after cheese production
- Quark is a type of fresh cheese in Central and Eastern Europe, known by different names in various regions, such as twaróg (Polish), tvorog (Russian), topfen (Austrian), biezpiens (Latvian), and varškė (Lithuanian)
- Venezuelan white cheese (quesos blancos) varies in texture and flavour, usually named after a geographical region
- Greek white cheese, Mizithra, is an unpasteurised fresh cheese made using milk and whey sourced from sheep and/or goats
Feta is a soft, wet cheese with a rough surface and a bright white colour. It is often stored in brine, contributing to its moistness and salty flavour
Feta is a soft, wet cheese with a rough surface and a bright white colour. It is often stored in brine, which makes it moist and gives it a salty flavour. It is a type of white cheese, which is coagulated and preserved in brine. White cheese is commonly produced in Eastern Europe, the Balkans and the Middle East, and many varieties have achieved global appeal, including feta, akawi and halloumi.
White cheese includes a wide variety of cheese types discovered in different regions, sharing the sole common characteristic of their white hue. The specific type of white cheese can vary significantly depending on the geographical location. For example, in Latin America, queso blanco (Spanish) or queijo branco (Portuguese) refers to various white cheeses, with the specific type varying by region. In Venezuela, there is a large diversity of white cheese (quesos blancos), varying in texture and flavour, usually named after a geographical region. Examples include queso blanco duro (hard white cheese called llanero), queso semi-blando (semi-soft cheese, called paisa or palmita), or very tender types like guayanés cheese or queso de mano. The hard version is grated as a side for the national dish pabellón, and it's also used as a topping for pasta and as a filling for arepas and empanadas. The softer types are used as fillings for arepas and cachapas.
Other examples of white cheese include manouri, a semi-soft, fresh white whey cheese, crafted from goat and/or sheep milk whey remaining after cheese production, and mizithra, an unpasteurised fresh cheese. Italy also has a variety of white cheeses, including Asiago cheese, which is known for its varying textures according to its aging, from smooth for the fresh Asiago (Asiago Pressato) to a crumbly texture for the aged cheese (Asiago d'allevo) of which the flavour is reminiscent of Parmesan.
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Manouri is a semi-soft, fresh white whey cheese crafted from goat and/or sheep milk whey remaining after cheese production
There are many different types of white cheese, including Venezuelan queso blanco, which comes in varying textures and flavours, and is usually named after a geographical region. For example, queso blanco duro is a hard white cheese, while queso semi-blando is a semi-soft cheese. In Latin America, queso blanco refers to various white cheeses, with the specific type varying by region.
White cheese is also found in Italy, including Asiago cheese, which is known for its varying textures according to its aging. Other examples of white cheese include feta, akawi, halloumi, and quark, a type of fresh cheese in Central and Eastern Europe, which is known by different names in various regions, such as twaróg (Polish), tvorog (Russian), topfen (Austrian), biezpiens (Latvian), and varškė (Lithuanian).
Manouri has a rich and creamy taste with a hint of sweetness. It is often used in cooking, as it melts easily and has a high melting point, making it ideal for grilling or frying. It can also be enjoyed on its own, as a table cheese, or paired with fruits, nuts, and honey. Manouri is a versatile cheese that can be used in both sweet and savoury dishes, adding a creamy texture and a subtle tang to any recipe.
Due to its mild flavour and soft texture, Manouri is a great alternative to other cheeses, such as ricotta or cream cheese, in recipes. It can be used in both hot and cold dishes, and its versatility makes it a popular choice for chefs and home cooks alike. Manouri is also a good source of protein and calcium, making it a nutritious addition to any meal.
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Quark is a type of fresh cheese in Central and Eastern Europe, known by different names in various regions, such as twaróg (Polish), tvorog (Russian), topfen (Austrian), biezpiens (Latvian), and varškė (Lithuanian)
Quark is a type of fresh cheese commonly found in Central and Eastern Europe. It is known by different names in various regions, such as twaróg in Polish, tvorog in Russian, topfen in Austrian, biezpiens in Latvian, and varškė in Lithuanian.
Quark is a versatile cheese that can be used in both sweet and savoury dishes. In Germany, it is often used in desserts, while in Poland, it is a common ingredient in pierogi and other savoury dishes.
The name "quark" is believed to come from the Turkic word "qurut", which means "milk curd". This is also the origin of the word "curd" in English. Quark is made by warming soured milk until the desired amount of curdling is achieved. The curds are then strained and pressed to remove excess moisture, resulting in a soft, spreadable cheese.
In addition to quark, there are several other types of white cheese enjoyed in different parts of the world. For example, in Greece, feta, manouri, and mizithra are popular white cheeses, while in Italy, Asiago cheese is a well-known variety. Venezuela also boasts a diverse range of white cheeses, such as queso blanco duro and queso semi-blando, each with unique textures and flavours.
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Venezuelan white cheese (quesos blancos) varies in texture and flavour, usually named after a geographical region
Venezuelan cuisine has a large diversity of white cheese (quesos blancos), varying in texture and flavour, usually named after a geographical region. For example, queso blanco duro is a hard white cheese called llanero, while queso semi-blando is a semi-soft cheese called paisa or palmita. There are also very tender types like guayanés cheese or queso de mano. The hard version is grated as a side for the national dish pabellón, and it's also used as a topping for pasta and as a filling for arepas and empanadas. The softer types are used as fillings for arepas and cachapas.
In Latin America, queso blanco (Spanish) or queijo branco (Portuguese) refers to various white cheeses, with the specific type varying by region. It is considered an easy cheese to make, as it requires no careful handling and does not call for rennet or bacterial culture.
Greece also offers a range of white cheeses, including feta, a brined curd cheese, and manouri, a semi-soft, fresh white whey cheese crafted from goat and/or sheep milk whey remaining after cheese production. Mizithra is another unpasteurized fresh cheese made using milk and whey sourced from sheep and/or goats.
Italy has a variety of white cheeses, including Asiago cheese, which is known for its varying textures according to its aging, from smooth for the fresh Asiago (Asiago Pressato) to a crumbly texture for the aged cheese (Asiago d'allevo), which tastes similar to Parmesan.
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Greek white cheese, Mizithra, is an unpasteurised fresh cheese made using milk and whey sourced from sheep and/or goats
There are many varieties of white cheese, including feta, akawi, halloumi, and quark. The specific type of white cheese varies depending on the geographical location. For example, Venezuelan cuisine has a large diversity of white cheese (quesos blancos), varying in texture and flavour, usually named after a geographical region. Similarly, in Latin America, queso blanco (Spanish) or queijo branco (Portuguese) refers to various white cheeses, with the specific type varying by region.
Mizithra is a Greek white cheese made using milk and whey sourced from sheep and/or goats. It is an unpasteurised fresh cheese and is considered a traditional delicacy. Mizithra is a soft, white cheese with a bright colour. It is often stored in brine, which contributes to its moistness and imparts a salty flavour. The process of making Mizithra is similar to that of other white cheeses, such as feta, which is also a brined curd cheese.
Mizithra is a versatile cheese that can be used in a variety of dishes. It can be crumbled or grated over salads, pasta, or other dishes to add a salty, tangy flavour. It can also be used as a filling for pies or pastries, or spread on bread or crackers. Mizithra pairs well with fresh herbs, such as basil or oregano, and can be served with a drizzle of olive oil and a sprinkle of black pepper for a simple, yet delicious, appetiser.
The taste of Mizithra is often described as tangy and salty, with a slightly sour note. It has a creamy texture and a bright white colour. The cheese is usually sold in blocks or crumbled, and it can be stored in the refrigerator for several weeks.
Mizithra is a popular choice for those who enjoy a strong, salty flavour, and it is often preferred by those who like feta or other similar white cheeses. It can be found in specialty cheese shops or Greek markets, and it is a great option for those looking to add a touch of Greek flavour to their dishes.
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Frequently asked questions
Feta, akawi, halloumi, manouri, mizithra, quark, and Venezuelan queso blanco duro, queso semi-blando, guayanés cheese, and queso de mano.
White cheese is coagulated and preserved in brine. It is commonly produced in Eastern Europe, the Balkans, and the Middle East.
White cheese is made from the milk of cows, goats, and other animals.
White cheese and other types of cheese differ in their hue. White cheese is white, whereas other types of cheese are not.
