Scalded cheese

Scalded cheese or kneaded cheese are types of cheese that are characterized by a special manufacturing process in which the curd is acidified, brewed with hot liquid and kneaded. This gives the cheese a typical taste and structure, in which the different types of brewed cheese are at least similar. The pasta filata cheese is a variant of the scalded cheese , the most famous of which are mozzarella and provolone . Other varieties come mainly from Eastern Europe.

Manufacturing

The main characteristic of the scalded cheese is the treatment of the soured cheese curd with hot liquid - the "scalding" - and the subsequent kneading of the mass. After curdling the milk and then dividing the curd, the curds are allowed to grow back into a "curd cake" and acidify for a few hours, then the mass is crushed again. Then it is scalded with hot water, and occasionally with hot whey , with or without the addition of table salt , and kneaded. The kneading initially serves to mix the broken mass with the hot liquid and then supports the production of a plastic consistency.

The further treatment and shaping can be different:

Some varieties are only kneaded and layered in portions. Then you fill the mass into simple loaf shapes like Kashkawal or decorative shapes like Oštiepok ; In the past, the cheese was sometimes brought into artistic shapes by hand.
Other types - especially those of the pasta filata type - are drawn out into long strands after kneading. The elasticity of the broken mass is remarkable: In the production of provolone, the correct consistency is achieved when 10 g of heated mass can be pulled out into threads of one meter. The shaping is done differently. With Parenica and Çeçil , the strands are left whole, sometimes rolled up in a spiral, with mozzarella pieces of the threads are cut off and shaped into balls, with Caciocavallo and Provolone larger pieces are cut off, kneaded again and shaped differently.

Some brewed cheeses are enjoyed relatively fresh, for example the mozzarella. The consistency of these young varieties is fibrous to layered. Matured varieties, such as Provolone, are layered, sometimes grainy.

sorts

The types of scalded or kneaded cheeses that are not pulled out into threads include:

The extracted varieties include:

Individual evidence

^ ^A ^b Heinrich Mair-Waldburg: Handbook of cheese. Cheese of the world from A – Z; an encyclopedia . Volkswirtschaftlicher Verlag, Kempten (Allgäu) 1974, keyword "Brühkäse (kneading cheese) with Filata cheese", p. 324 . ( limited preview in Google Book search).
↑ Mair-Waldburg 1974, p. 436 (keyword “Filata cheese”).
^ GC Emaldi: Provolone . In: Heinrich Mair-Waldburg (Hrsg.): Handbook of cheese. Cheese of the world from A – Z; an encyclopedia . Volkswirtschaftlicher Verlag, Kempten (Allgäu) 1974, p. 674 .

[mair-waldburg-bruehkaese-1] A ^b Heinrich Mair-Waldburg: Handbook of cheese. Cheese of the world from A – Z; an encyclopedia . Volkswirtschaftlicher Verlag, Kempten (Allgäu) 1974, keyword "Brühkäse (kneading cheese) with Filata cheese", p. 324 . ( limited preview in Google Book search).

[mair-waldburg-filata-2] Mair-Waldburg 1974, p. 436 (keyword “Filata cheese”).

[emaldi-provolone-3] GC Emaldi: Provolone . In: Heinrich Mair-Waldburg (Hrsg.): Handbook of cheese. Cheese of the world from A – Z; an encyclopedia . Volkswirtschaftlicher Verlag, Kempten (Allgäu) 1974, p. 674 .