The classic Italian young mozzarella cheese is made from black buffalo milk; in a simplified version, cow's milk can be used for this purpose. Cheese storage is carried out in the form of small balls in brine. As the main ingredient, cheese is used in the Caprice salad, in the preparation of canapes, cheese balls, lasagna with tomatoes and mascarpone.
If your culinary masterpiece involves the use of expensive mozzarella cheese, replace it with suluguni, feta cheese or Adyghe cheese.
About suluguni
Suluguni cheese is part of the national Georgian cuisine and can rightly be called one of the most revered products of Georgia. Georgians love cheese so much that in 2011 they patented and acquired the copyright for the invention of the product.
Suluguni belongs to the category of hard brine cheeses made from cow, buffalo or goat milk. The manufacturing technology is similar to the production of the famous Italian Provolone cheeses. Due to its sharp sour milk taste and moderate salinity, it goes well with olives, beans, radishes, cucumbers, red onions. In meat, vegetable and fish dishes with cheese, it is complemented with balsamic vinegar, various sauces based on sour cream, olive oil and mustard.
When choosing suluguni, pay attention to its color, if you have a light yellow specimen in front of you, it means that the cheese was made with a large share or completely from buffalo milk. Such a product is a real delicacy, the cost of which is much higher than other varieties of suluguni.
Cheese originally from Adygea
Adyghe cheese is a national Circassian dish made from whole goat, sheep, and cow milk. Differs in fermented milk taste and delicate, soft texture, belongs to the category of cheeses without ripening. Its taste has made it a close relative of such cheeses as feta, feta cheese, mascarpone, ricotta and, of course, mozzarella. Unlike the cheeses listed above, Adyghe cheese is subjected to a pasteurization procedure, which takes place at a high temperature.
Outwardly, it is easily recognizable by its shape as a low cylinder with rounded edges and slightly convex side surfaces. It gives a harmonious taste combination with vegetables, herbs, fruits, pasta. It is also used in the preparation of sauces from sour cream, cilantro and herbs.
Guest from the East
The homeland of feta cheese is the Arab East. This delicious cheese, known all over the world, turned out quite by accident. Seven thousand years ago, the Arabian merchant Kanan, setting off on a long journey, took with him a wineskin filled with milk. Deciding to have a snack, instead of milk, he found a cloudy liquid and a white dense clot. This is how cheese was first made. Before using in dishes where mozzarella is listed, feta cheese must be soaked, thanks to this, its taste will become more delicate. It goes well with meat and raw vegetables.
