Kaseri

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Kaseri ( Greek κασέρι [ kasɛri ], even Kasseri ) is a semi-hard, yellowish ropy-cheese from Greece with protected designation of origin since 1996. Related cheeses are Kefalotyri , Kaschkawal , Kasar peyniri and provolone .

History and origin

Kaseri is a variant of the Kashkawal type of pasta filata cheese . The production of Kashkawal cheese has been known since the 11th to 12th centuries. Presumably, nomadic tribes from the east brought this type of cheese preparation to the Mediterranean region in pre-Christian times. The Roman author Columella described a comparable production process for a cheese called 'manum pressum'. Cheese called kaseri has been made in Greece since the 19th century.

Since 1996, Kasseri has been registered with a protected designation of origin . The cheese is produced in the Greek regions of Thessaly , Macedonia and the former prefectures of Xanthi and Lesbos . For the preparation is pasteurized sheep's milk or a mixture with more than 20% goats' milk used. The milk comes from animals within the geographical area and their diet is adapted to the flora. The fat content must be at least 6%. For production from raw milk , only the best quality milk is processed in small dairies.

description

The typical flat-cylindrical cheese wheels with a diameter of 25 to 30 cm and a height of 7 to 10 cm weigh between 7 and 8 kg, but they can also be rectangular. The thin rind can be covered with paraffin , other permitted materials or with plastic film to protect the loaf from drying out. The semi-hard to hard cheese has a compact white-yellowish mass and no or only a few evenly distributed small holes. The addition of goat milk results in a harder cheese.

The fat content is at least 40%, the maximum permissible moisture content is 45%.

literature

  • Greek Law Gazette of 11 January 1994 (ΦΕΚ B8 / 1994), p. 54 f. (Greek).
  • Ioannis S. Arvanitoyannis, AA Mavropoulos: Implementation of the hazard analysis critical control point (HACCP) system to Kasseri / Kefalotiri and Anevato cheese production lines . In: Food Control . tape 11 , no. 1 , 2000, ISSN  0956-7135 , p. 31-40 , doi : 10.1016 / S0956-7135 (99) 00061-4 (English).
  • Paul Kindstedt, M. Carić, L. Milanović: Pasta-Filata Cheeses . In: Patrick F. Fox (Ed.): Cheese: Chemistry, Physics and Microbiology: Major Cheese Groups . Elsevier Academic Press, London 2004, ISBN 0-12-263651-1 , pp. 251-277 (English).
  • Πέτρος Ι. Ανδρουλάκης (Petros I. Androulakis): Συνθήκες παραγωγής σταφυλοκοκκικών εντεροτοξινών A και C στα ελληνικά παραδοσιακά τυριά κασέρι και κεφαλοτύρι . 2010, p. 128 (Greek, thesis.ekt.gr - dissertation Aristotle University of Thessaloniki ).

Web links

Individual evidence

  1. ↑ Kindstedt 2004, p. 264.
  2. ↑ Regulation (EC) No. 1107/96 of the Commission of June 12, 1996 on the registration of geographical indications and designations of origin (PDF)
  3. ↑ ΦΕΚ B8 / 1994, p. 54; Regulation (EC) No. 1107/96.
  4. ↑ Arvanitoyannis, Mavropoulos 2000, p. 32.
  5. ↑ Regulation (EC) No. 1509/2000 (PDF)
Remarks
  1. ↑ Weight specifications of 2 to 2.5 kg in the specialist literature (Androulakis 2010, p. 11) are not possible due to the volume