Recipes of dishes with cheese In 1999, Cyprus finallyachieved official recognition of Halumi national product and at the same time acquired the exclusive right to its name. After all, for cheese, which, no doubt, is nothing more than the original contribution of the Cypriot people to the world's culinary art, the name is of particular value. And this means that if in any part of the world you see a cheese with a familiar name in the store, you can be sure that the producer of it is the island of Cyprus. It is sultry, tenderly spicy, with a peculiar sour-milk taste and smell Cypriot cheese is loved by all who it once tried. And the first thing that an inexperienced newcomer will taste is a halumi, grilled on a grill. In fried form, the cheese does not spread and does not melt, but acquires an appetizing ruddy crust. Similarly, in the Caucasus, "blush" three-day suluguni. And in Russia - Adyghe cheese. Further, as you get acquainted with local traditions, you can appreciate the wonderful option for a picnic: half-sliced fresh cakes - pittas baked at the stake, with slices of halumi inside (our compatriots, long-living in Cyprus , affectionately call them "mittens"). In this case, the melted cheese becomes creepy, viscous, with nothing comparable pleasure. A special, non-traditional way of making spicy sausages of "lucats", which are cut, inserting pieces of halumi into slits, will not leave anyone indifferent, and then roasting this splendor on the grill. And those who will be able to eat pizza in the national style (with smoked pork - hiromeri and lucanika, covered with a "thick, thick layer" melting in the mouth of the halumi), can be considered a proven connoisseur of Cyprus. For those who do not yet know what "trahana" is, it is worth to be treated to this unique Cypriot dish, unknown in Greece. This is the name for the soup, which is prepared from crushed wheat grains. Preliminarily dipped in yogurt and dried. And only then, already in the grinded form, soaked in hot water and add halumi. Spongy Cypriot winter such a chowder is just a save! And we have not yet mentioned the masterpieces of the confectionery industry: Halumopitou and Easter flauness! Yes, and watermelon Cypriots always eat with halumi, and morning toast with cheese is often seasoned with honey. And you just have to try it - it's quite possible that it will become a new tradition. And with tomatoes or pasta, under "Zivaniyu" or wine, in a sandwich or just like that - then how will tell your own imagination. Having thoroughly analyzed the taste variety, we now turn to historical aspects. Longevity halumi refers to the most ancient cheeses in the world - brine. They ripen and are stored in brine, sometimes in grape juice, and in the case of the hero of our narrative - in the serum in which he was brewed. Cheese production appeared about 5000 years ago in the mountain valleys of present-day Iran and Iraq and later spread in the Mediterranean countries as a very profitable production of long-term storage products. Like most great discoveries, the first cheese was received by chance. Then the milk was transported in wineskins made from sheep's stomach to satisfy their thirst at a halt. Although it's hard to believe now, but there was a time when nobody expected that under the influence of enzymes that cause the milk to coagulate, it would turn into serum with a white clot, but, most importantly, no one knew what to do with this clot. Then the cheese learned how to cook, and stored it, filled with brine, in the same wineskins, pots and jugs. So it all began, and now the "wet" cheeses have gone down in history: they are a traditional product in the Caucasus and Central Asia, known to many southern European nations. Suluguni, brynza, vats and cheshil are the closest relatives of the khalumi. Divinely baby in the mother's womb, cheese is waiting for its hour, confirming its origin from the word "dampness". That's why the halumi comes out so brilliant, with the creak of a cleanly washed baby, all so elastic, dense and "rubbery". He's not a shelf cheese for you - he was not lying on a shelf, he was swimming in a brine! That's why he does not have the usual crust for cheese; his body is layered, the structure is brittle, and the consistency, as the cheesemakers say, is "lumpy". And the most important thing that gives a special distinction to Cypriot cheese is the dried mint added to it! This seasoning not only gives a refreshing taste and a special flavor, but also makes cheese more healthy. The "mint" tradition dates back to those times when none of the gourmets of antiquity doubted that the smell of this plant increases appetite, improves digestion, and, most importantly, raises the mood, revitalizing the drinking conversation. To do this, the tables were rubbed with fragrant leaves, and the feast-drinkers were refreshed with mint water. And no modern feast on the island can do without mint cheese. To this day it is considered here one of the main products. In addition to these features, Cypriot cheese has another difference: its color is completely white compared to other cheeses. Fat in halumi only about 10%. To make halumi, traditionally use a mixture of goat and sheep's milk. Although recently the assortment of cheeses has considerably expanded. For export is also halumi, cooked with the addition of cow's milk, in order to satisfy the most diverse tastes of consumers. Production of products, including halumi, in Cyprus engaged in 9 large companies and a huge number of small households. Leading in this industry can be considered Pittas and Cristis. The technology of obtaining cheese from milk for thousands of years has not changed: the cheese mass is separated from the whey with the help of rennet sourdough. The rennet is found in the stomachs of sucking calves, kids or lambs. This enzyme helps to turn the milk-containing casein into a solid and make it easily digestible, and when making cheeses - increases the shelf life. Choose yourself, what do you prefer - Roquefort, Adyghe, Kostroma, Dutch ... and maybe halumi! Have a nice appetite and good luck!