Young cheeses are good in themselves.
All they need is good bread, ripe tomatoes and spicy greens.
But sometimes you want more!
Here are some win-win combinations for young cheeses.
Chees Feta with an expressive salty taste, usually served with olives.
And it goes well with tomatoes, spinach, sweet peppers, onions, watermelon, rosemary, oregano, mint, tuna, baked chicken.
And when cooking Greek salad is simply irreplaceable!
Curd (creamy) cheese with a soft, creamy taste and a pasty consistency is very similar to whipped fresh curd.
It goes well with green salads, herbs (for example, basil, green onions, coriander), cucumbers, garlic, horseradish, walnuts and pine nuts, curry paste, tapenade, pears.
An excellent base for cooking spreads on bread.
Curd (creamy) cheese as a basis for spreading
Those who think Bulgarian cheese cow’s milk is too salty, we recommend soaking it for 1-2 hours in clean water. White cheese works well with tomatoes, sweet peppers, cucumbers, olives, parsley, garlic, mushrooms, smoked fish.
It is good to bake and fry in breading.
Mozzarella has a delicate, delicate taste, so we recommend not to be zealous with the originality of the combinations. The best option — with olive oil, black pepper, basil and tomatoes.
Even this cheese can be quickly marinated in olive oil with herbs, garlic and dried tomatoes and baked.
Salty, with a peculiar sour-milk taste and smell of Cypriot cheese halumi often made from a mixture of goat and sheep milk. It goes well with smoked sausages, tomatoes, beans, garlic, anchovies, lamb.
It is often served fried, grilled.
Adygei cheese possesses sour-milk taste and a curd consistency.
It combines with cucumbers, spicy greens, olives, tomatoes, sweet peppers, honey and green tea. Well roasted and melted.
Salted Adygei cheese is a great filling for khachapuri.
Suluguni — moderately salty cheese, spicy, dense, elastic and layered. It goes well with mint, hot corn porridge, baked peppers and eggplants, pepperoni, salmon fillet.
Cheese is baked, smoked and fried.
Mascarpone — oily cheese with a milky aroma and a light sour-sweet note. This dessert cheese is served with strawberries, chocolate, and with tomato paste, anchovies or mustard, it turns into a seasoning for pasta. Mascarpone, by the way, everyone can easily cook in their kitchen.
To do this, do not need any special ingredients.
Ricotta cheese very similar to homemade cottage cheese.
The young ricotta has a delicate taste with a light sourish note.
This cheese is good with fresh vegetables and fruits, honey, ham, pasta, basil, salmon, broccoli.
They are excellent stuffing pancakes and pancakes.
Chevre (Shavrou) — young goat cheese. Looks like a slightly salted and whipped curd, soft, pressed. It goes well with olive oil, thyme, rosemary, zucchini, sweet peppers.
It is used as a filling for open pies or small pastries, but with us this product is quite expensive (especially in the ashes), so eat it just like that — without culinary tricks.