Sheep milk cheese of the Mediterranean Basin By Dame Linda Joyce Forristal Presented at “Cuisine, Culture, and Community,”...
French Roquefort <ul><li>Sheep milk blue cheese from the south of France </li></ul><ul><li>A penicillum mold gives Roquefo...
Spanish Manchego <ul><li>Made from the whole milk of Manchega sheep </li></ul><ul><li>Characterized by a herringbone desig...
Italian Pecorino Romano <ul><li>Pecorino Romano was a staple in the diet for the legionaires of ancient Rome. </li></ul><u...
Chemical Composition <ul><li>Sheep's milk contains 2x much solids than cow's milk </li></ul><ul><li>Higher casein and fat ...
My favorites <ul><li>Kashkaval (кашкавал) </li></ul><ul><li>Israeli sheep milk feta </li></ul><ul><li>Cyprotic Halloumi </...
Israeli sheep milk feta
The creamy cheese
Cypriotic Halloumi
The squeaky cheese <ul><li>No acid or acid-producing bacterium is used in its preparation </li></ul><ul><li>DOUBLE pasteur...
Idiazabal <ul><li>Basque Sheep's Milk Cheese </li></ul>Latxa sheep
Paški Sir
Roman saltworks <ul><li>Pag still boasts the biggest salt production works in all of Croatia, where today over 60% of Croa...
The island of Pag http://www.motherlindas.com/paski_sir.htm
Paška Ovca
Dalmatian sage <ul><li>Hillsides are a moonscape from a distance </li></ul><ul><li>Herbscape up close </li></ul><ul><li>Du...
Gligora Dairy <ul><li>International awards </li></ul><ul><li>Croatian Origin Product </li></ul><ul><li>Designated kosher <...
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Sheep Milk Cheese of the Mediterranean Basin

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Presented at “Cuisine, Culture, and Community,” Les Dames d’Escoffier’s Philadelphia chapter symposium at the Restaurant School at Walnut Hill College, Philadelphia, PA, June 11, 2011.

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  • Sea salt dust…tiny droplets of salt in the cover the hillsides
  • Paška Ovca (Pag sheep) have evolved in these harsh winter conditions for centuries. Small in stature and with think winter coats to protect them against the winter Bura.
  • Sheep Milk Cheese of the Mediterranean Basin

    1. 1. Sheep milk cheese of the Mediterranean Basin By Dame Linda Joyce Forristal Presented at “Cuisine, Culture, and Community,” Les Dames d’Escoffier’s Philadelphia chapter symposium at the Restaurant School at Walnut Hill College, Philadelphia, PA, June 11, 2011.
    2. 2. French Roquefort <ul><li>Sheep milk blue cheese from the south of France </li></ul><ul><li>A penicillum mold gives Roquefort its distinctive character is found in the soil of a local cave </li></ul>
    3. 3. Spanish Manchego <ul><li>Made from the whole milk of Manchega sheep </li></ul><ul><li>Characterized by a herringbone design on the inedible rind caused by the surface of the press used in the manufacturing process. </li></ul>
    4. 4. Italian Pecorino Romano <ul><li>Pecorino Romano was a staple in the diet for the legionaires of ancient Rome. </li></ul><ul><li>Today, still made according to original recipe and is one of Italy ’s oldest cheeses. </li></ul>
    5. 5. Chemical Composition <ul><li>Sheep's milk contains 2x much solids than cow's milk </li></ul><ul><li>Higher casein and fat content gives sheep milk better coagulation properties and better cheese making potential than cow's milk. </li></ul><ul><li>The higher casein content makes the rennet coagulation time for sheep's milk shorter and the curd firmer (Jandal, 1996). </li></ul><ul><li>Higher proportion of short-chain fatty acids such as caproic, caprylic and capric gives sheep's milk its special taste and aroma </li></ul>
    6. 6. My favorites <ul><li>Kashkaval (кашкавал) </li></ul><ul><li>Israeli sheep milk feta </li></ul><ul><li>Cyprotic Halloumi </li></ul><ul><li>Idiazabal: Manchego ’s Basque cousin </li></ul><ul><li>Paski sir from the island of Pag </li></ul>Kashkava l
    7. 7. Israeli sheep milk feta
    8. 8. The creamy cheese
    9. 9. Cypriotic Halloumi
    10. 10. The squeaky cheese <ul><li>No acid or acid-producing bacterium is used in its preparation </li></ul><ul><li>DOUBLE pasteurized </li></ul><ul><li>It has a high melting point, and so can easily be fried or grilled </li></ul><ul><li>Retains shape when fried </li></ul><ul><li>Gets a great “umami” brown </li></ul><ul><li>But, Halloumi or export is not like that you can find on the island of Cyprus! </li></ul><ul><ul><li>Made from goat milk and infused with herbs </li></ul></ul>
    11. 11. Idiazabal <ul><li>Basque Sheep's Milk Cheese </li></ul>Latxa sheep
    12. 12. Paški Sir
    13. 13. Roman saltworks <ul><li>Pag still boasts the biggest salt production works in all of Croatia, where today over 60% of Croatia ’ s salt is produced. </li></ul><ul><li>It was the Romans who first identified the rich salt fields and with them brought the knowledge of cheese making to the Island. </li></ul><ul><li>Venetians </li></ul><ul><li>Austro-Hungarian </li></ul><ul><li>Former Yugoslavia </li></ul>
    14. 14. The island of Pag http://www.motherlindas.com/paski_sir.htm
    15. 15. Paška Ovca
    16. 16. Dalmatian sage <ul><li>Hillsides are a moonscape from a distance </li></ul><ul><li>Herbscape up close </li></ul><ul><li>During the spring, Dalmatian sage has a deep purple flower that adorns the rocky terrain </li></ul><ul><li>Travel writer in 1774, a travel writer wrote of Pag ’s sea salt, sage honey, wool and Paški Sir </li></ul>
    17. 17. Gligora Dairy <ul><li>International awards </li></ul><ul><li>Croatian Origin Product </li></ul><ul><li>Designated kosher </li></ul>
    18. 18. http://www.facebook.com/paskisir?ref=ts

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