The National Milk Institute (Inale), considering that Every March 27th, International Cheese Day is commemorated.posted on its website a greeting to those who produce this food.
In this framework, he shared a set of practical advice so that the consumer can choose good cheeseswith focus on three varieties of high production and consumption in Uruguay.
The material was prepared by Inale technicians during the Master Cheese workshops.
colony cheese
- Taste and aroma: smooth and fresh, lactic flavor, slightly salty (there are salt-free versions on the market).
- Mass: light yellow color and homogeneous.
- Bark: smooth, clean and flexible.
- Eyes: spherical, bright, smooth bottom, eyes more towards the center.
dambo cheese
- Taste and aroma: smooth and fresh, lactic flavor, slightly salty (there are salt-free versions on the market).
- Mass: closed or may have some spherical and shiny eyes.
- Color: light yellow and homogeneous throughout the mass
- Bark: smooth, clean and flexible.
semi-hard cheese
- Flavor and aroma: intense spicy.
- Color: light yellow and homogeneous throughout the mass
- Bark: smooth, clean and hard.
- In more mature cheeses, small crystals and grana appear when cut.
Every March 27th, International Cheese Day is commemorated.
The data
During 2021 Uruguay exported 26,004 tons of cheese, with a drop of 4% compared to 2020. They entered, for that volume placed abroad, US$ 107 million, 3% less than during the previous year. The average price per ton improved: US$4,029 in 2020 to US$4,117 in 2021.
The price per ton has improved further in January (US$4,408) and February (US$4,198) of 2022always based on Inale data.
During 2021, considering the four dairy items that are exported, cheese ranked second in revenue volume with $107 millionsurpassed by whole milk powder with US$491 million and above US$58 million for skim milk powder and US$51 million for butter.
Next, the podcast with all the information.
cheese in the world
The place in the world where you eat the most cheese is GreeceAs a curiosity, it is estimated that each Greek consumes 37 kilos of cheese per year, of which 75% corresponds to feta cheese.
The largest producer of cheese in the world is the United States.with 4,300 million tons per year.
The largest assortment of cheeses in the world is in France, in a region called Narbonne. This wonderful collection is located in the restaurant Les Grands Buffets, which has obtained the Guinness World Records, proclaimed for “The largest collection of cheeses in the world in a restaurant” with a total: 111 cheeses.
The largest number of cheeses manufactured in the world are from cow. They are followed by sheep and then goat, there are regions where buffalo, donkey or camel are made, among other ruminants.
The most expensive cheese in the world is ‘pule’, from Serbia. It is made with the milk of a native breed of donkeys of which there are only 100 copies left in the world. Its price is € 1,000 per kilo. The producers of this special cheese are located in a small nature reserve located in the town of Sremska Mitrovica, about 80 kilometers west of Belgrade, called Zasavica.
In the United Kingdom a luxury cheese is produced: White Stilton Gold. It is a special edition of the white stilton (called Long Clawson’s Stilton Gold) that is only made on special dates such as Christmas. Edible yellow gold shavings are included in its production, which is why the British have named it “The King of Cheeses”. Its price is €700 per kilo and on many occasions exceeds it.
The Moose House, based on Swedish moose milk, which is around 850 or 1,000 euros, is a moose cheese It requires a certain temporality, the reason is because the females can only be milked between the months of May and September. Milk for cheese making is only obtained from three large elk on the farm, named Gullan, Haelga and Juna on a 59-hectare farm in Sweden specializing in elk farming.
Source: portalechero.com
john samuel
Artisanal cheese production, in a Canelones dairy.
