Classic Italian young mozzarella cheese is made from milk of black buffalo, in a simplified version, cow's milk can be used for this purpose. Cheese is stored in the form of small balls in brine. As the main ingredient, cheese is used in the Caprice salad when preparing canapes, cheese balls, lasagna with tomatoes and mascarpone.
Pick your recipe
If your culinary masterpiece involves the use of expensive mozzarella cheese, replace it with suluguni, feta cheese or Adygea 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 are so fond of cheese that in 2011 they patented and acquired copyrights for the invention of the product.
Suluguni belongs to the category of hard pickled cheeses, which are prepared from cow, buffalo or goat milk. The manufacturing technology is similar to the production of the famous Italian cheeses Provolone. 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 copy of a light yellow color, it means that the cheese was made with a large proportion or completely of buffalo milk. Such a product is a real delicacy, the cost of which is significantly higher than other types of suluguni.
Cheese native to Adygea
Adyghe cheese is a national Circassian dish made from whole goat, sheep, and cow's milk. It has a sour-milk taste and a delicate, soft texture; it belongs to the category of cheese without ripening. Gustatory qualities made him a close relative of cheeses such as feta, feta cheese, mascarpone, ricotta and, of course, mozzarella. Unlike the cheeses listed above, Adygea is subjected to a pasteurization procedure, which takes place at high temperature.
Outwardly, it is easy to recognize by its shape in the form of a low cylinder with rounded edges and slightly convex side surfaces. He gives a harmonious flavor 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 Brynza is the Arab East. Delicious, world-famous cheese turned out by accident. Seven thousand years ago, the Arabian merchant Kanan, embarking on a long journey, took with him a wineskin filled with milk. Having decided to have a bite, instead of milk he found a cloudy liquid and a white dense clot. So the cheese was first made. Before using in dishes where mozzarella appears, cheese should be soaked, so that its taste will become more tender. It goes well with meat and raw vegetables.
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Step-by-step recipes for delicious dishes with suluguni cheese