DOCSLIB.ORG

Halloumi Cheese Flavored

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text

Load more

…the company No1 Export Family Producer – exporter 90% Owned 35 years of Cypriot Halloumi production & Of annual business cheese with 35% production distribution market share 700 tonnes Strong presence in Anari cheese 33 6.000 tonnes (Ricotta) Halloumi Production countries production yearly 700 tonnes yearly Yoghurt production yearly …Our target To provide high quality products that exceed our customer’s expectations and ensuring the safe and healthy environment for our employees. …our history 1982 1988 1996 First 1988export of First production in Transferred to new FirstHalloumi export - of Alambra village. facilities in Larnaca destinationHalloumi U.K. - 250lt fresh milk destination U.K. supply 1988 1988 First 2009export of 2011 First 2015export of TransferredHalloumi -to new Launching the new LaunchingHalloumi the - new moderndestination facilities U.K. in innovated Sliceddestination Halloumi U.K. range Aradippou Industrial “Flavoured in burger and regular Area Halloumi” range style milk…our power Production of dairy products from 100% fresh milk Collection of raw milk on a daily basis Collection of raw milk with our own milk trucks Long term and close relationship with our suppliers Quality control of milk by our own - in-house laboratories 350 milk suppliers from all over Cyprus …production facilities New modern facilities built during 2009 4500m² facilities area High production capacity Specialized in Halloumi cheese production Certified by BRC, IFS, ISO 22000 150 employees … trust us …our products Halloumi cheese Plain Produced from 100% fresh cypriot milk max. 80% cow’s milk, min. 20% sheep’s and goat’s milk Full fat Halloumi cheese 225gr Full fat block Halloumi cheese 850g Light 17% fat Halloumi cheese 225g …our products Halloumi cheese Flavored Produced from 100% fresh cypriot milk max. 80% cow’s milk, min. 20% sheep’s and goat’s milk Halloumi with Chili 200g Halloumi with Basil 200g Halloumi with Black Pepper 200g Halloumi with Mediterranean Herbs 200g …our products Halloumi cheese Sliced Produced from 100% fresh cypriot milk max. 80% cow’s milk, min. 20% sheep’s and goat’s milk Sliced Halloumi cheese 200g (4x50g) Sliced Halloumi cheese 850g in block style (1cm thickness) All sliced types could be Burger Sliced Halloumi produced also with flavored! cheese 200g (5x40g) Burger Sliced Halloumi cheese 800g (16x50g) …our products Halloumi cheese Premium Produced from 100% fresh cypriot milk 100% sheep’s and goat’s milk Full fat Premium Halloumi cheese 225gr Full fat Premium block Halloumi cheese 850g Full fat Premium Halloumi cheese about 220g (half moon shape) …our products Halloumi cheese Crumbles Produced from 100% fresh cypriot milk Ideal for pastry industries Full fat Plain Halloumi cheese 5kg With Chili Halloumi 5kg With Basil Halloumi 5kg …our products Cypriot Grilling cheese Produced from 100% fresh Cypriot cow’s milk Produced based on Halloumi cheese recipe and procedure New product! Grill cheese 250g Grill cheese Block …our products Grated cheese Mixture of Halloumi cheese and Dry Anari Ideal taste for pasta Grated cheese Plain 200g Grated cheese with Basil 200g Grated cheese with Chili 200g …our products Ricotta cheese - Anari Soft, slightly salted whey cheese Low fat cheese – 12% fat Fresh Ricotta 200g Fresh Ricotta 500g Fresh Ricotta 1000g …our products Sheep’s Yoghurt Traditional Pure Sheep’s Milk yoghurt, produced by 100% fresh milk Authentic Sour Taste Yoghurt 150g with lid Yoghurt 400g Yoghurt 700g …our products Feta cheese P.D.O. Original Greek Traditional Feta cheese P.D.O Registered Feta cheese 200g Feta cheese in brine 350g Feta cheese in tins with brine 15kg …our products Telemes Cow’s cheese Cow’s Milk white salad cheese Produced from 100% fresh milk based on Feta cheese production procedure Telemes cheese 200g Telemes cheese 15kg …our products Kefalotyri cheese Cow’s Milk cheese Produced from 100% fresh milk with 6 month mature Kefalotyri cheese 250g Kefalotyri cheese 8kg Thanks for the cooperation! .
Recommended publications
  • Dec/Jan 2010

    Dec/Jan 2010

    DELI BUSINESS MARKETING MERCHANDISING MANAGEMENT PROCUREMENT DEC./JAN. 2010 $14.95 A Simpler Time Impressing the Jones is just not impressive anymore ALSO INSIDE CHEESE GUIDE OLIVES PROSCIUTTO SPEAKING GREEN SUSHI SAFETY SNACK FOODS DEC./JAN. ’10 • VOL. 14/NO. 6 COVER STORY CONTENTS DELI MEAT Ah, Prosciutto! ..........................................22 Any way you slice it, prosciutto is in demand FEATURES Snack Attack..............................................32 Consumers want affordable, healthful, cutting-edge snacks and appetizers 14 MERCHANDISING REVIEWS Creating An Olive Showcase ....................19 Time-tested merchandising techniques can boost the sales potential of deli olives 22 Green Merchandising ................................26 Despite a tough economy, consumers still want environmentally friendly products DELI BUSINESS (ISSN 1088-7059) is published by Phoenix Media Network, Inc., P.O. Box 810425, Boca Raton, FL 33481-0425 POSTMASTER: Send address changes to DELI BUSINESS, P.O. Box 810217, Boca Raton, FL 33481-0217 DEC./JAN. 2010 DELI BUSINESS 3 DEC./JAN. ’10 • VOL. 14/NO. 6 CONTENTS COMMENTARIES EDITOR’S NOTE Good Food Desired In Bad Times ................8 PUBLISHER’S INSIGHTS The Return of Cooking ..............................10 MARKETING PERSPECTIVE The New Frugality......................................53 IN EVERY ISSUE DELI WATCH ....................................................12 TECHNEWS ......................................................52 29 BLAST FROM THE PAST ........................................54
  • CHEESE and WHEY: the Outcome of Milk Curdling

    CHEESE and WHEY: the Outcome of Milk Curdling

    foods Editorial CHEESE and WHEY: The Outcome of Milk Curdling Golfo Moatsou * and Ekaterini Moschopoulou Laboratory of Dairy Research, Department of Food Science and Human Nutrition, Iera Odos 75, 11855 Athens, Greece; [email protected] * Correspondence: [email protected]; Tel.: +30-210-529-4630 The present Special Issue is dedicated to both products of the cheesemaking process, that is cheese and whey. Cheese is an excellent and complex food matrix that preserves in concentrated form valuable milk constituents, such as proteins, minerals, vitamins, and biofunctional lipids. The formation of cheese mass requires the removal of whey, i.e., water and soluble milk substances—proteins, minerals, lactose, and vitamins—. According to Fox and McSweeney [1], cheese is the most diverse group of dairy products manufactured from a few kinds of milk by means of a protocol that is more or less common in respect to the first 24 h of manufacture. They suggest that cheese is the most interesting and challenging dairy product due to an inherent instability that results from a series of biochemical changes. Whey is the valuable byproduct derived from the cheesemaking process. Lactose and whey proteins are the main compounds of whey and the main reasons for its valorization, through the production of whey cheeses, functional/nutritional whey proteins concentrate, bioactive peptides, and oligosaccharides [2,3]. In the present article collection, two publications for the Parmigiano Reggiano cheese are included. Considering the demanding cheese making conditions and the long-term ripening of this cheese variety, relevant studies are of particular importance. Franceschi et al. [4] designed a two-year study in various cheese factories to assess the performance Citation: Moatsou, G.; of milk with high somatic cell count (SCC), i.e., from 400,000 to 1,000,000, when it is used Moschopoulou, E.
  • A Guide to Kowalski's Specialty Cheese Read

    A Guide to Kowalski's Specialty Cheese Read

    Compliments of Kowalski’s WWW.KOWALSKIS.COM A GUIDE TO ’ LOCALOUR FAVORITE CHEESES UNDERSTANDING CHEESE TYPES ENTERTAINING WITH CHEESE CHEESE CULTURES OF THE WORLD A PUBLICATION WRITTEN AND PRODUCED BY KOWALSKI’S MARKETS Printed November 2015 SPECIALTY CHEESE EXPERIENCE or many people, Kowalski’s Specialty Cheese Department Sadly, this guide could never be an all-inclusive reference. is their entrée into the world of both cheese and Kowalski’s Clearly there are cheese types and cheesemakers we haven’t Fitself. Many a regular shopper began by exclusively shopping mentioned. Without a doubt, as soon as this guide goes to this department. It’s a tiny little microcosm of the full print, our cheese selection will have changed. We’re certainly Kowalski’s experience, illustrating oh so well our company’s playing favorites. This is because our cheese departments are passion for foods of exceptional character and class. personal – there is an actual person in charge of them, one Cheese Specialist for each and every one of our 10 markets. When it comes to cheese, we pay particular attention Not only do these specialists have their own faves, but so do to cheeses of unique personality and incredible quality, their customers, which is why no two cheese sections look cheeses that are perhaps more rare or have uncommon exactly the same. But though this special publication isn’t features and special tastes. We love cheese, especially local all-encompassing, it should serve as an excellent tool for cheeses, artisanal cheeses and limited-availability treasures. helping you explore the world of cheese, increasing your appreciation and enjoyment of specialty cheese and of that Kowalski’s experience, too.
  • Crete Restaurant Guide

    Crete Restaurant Guide

    MEETand EAT inCRETE FINE DINING GUIDE 2008 SUMMER FREE from LETTER the EDITOR THERE'S MORE TO CRETAN CUISINE THAN LUKE-WARM MOUSSAKA… I've long held the belief that quite often food is the point of entry into the core of a country's culture, and for many, a country's cuisine is the primary reason for visiting a destination. Eating what and where the locals eat is a great way to scratch below the surface of a country, to understand its history and to become a part of its community. A summertime visit to a Greek Island offers many opportunities unique to this time of year. This is when home-grown produce is at its peak-bursting with color and flavor. And you will find no better location to indulge in this foodfest than Crete. Always celebrated as a tourist destination for beaches and antiquities, the Island, a treasure trove of wild foods and deeply rooted cooking traditions, is becoming a foodie hotspot, which could rival many of the European capitals in the gourmet game. But finding a great meal here on the Mediterranean's 5th largest island is not an easy task, which is why Meet and Eat in Crete was created-to help you go out of the way and off the tourist track. New to the Guide this summer is a selection of some of our top chosen tavernas in and around the island. As an antidote to the ubiquitous beach scene, try one of our agrotourism tavernas in a breathtaking mountain village, such as Prinos in Ano Asites.
  • Playia-Menu-NEW.Pdf

    Playia-Menu-NEW.Pdf

    On the vineyard filled hillside of Omodos village, at an altitude fluctuating between 800 metres (Laona’s summit) and 1060 metres (Afami’s summit), “Oenou Yi – Ktima Vassiliades” proudly maintains the tradition of the Mediterranean vine estate; the “ktima”. Throughout the centuries, the inhabitants of Omodos village have worked tirelessly to create a powerful earth/people bond by taming the mountainous nature of its terroir and created a vast landscape of lush and fruitful vineyards, which now flourish on the slopes of Omodos village. Today, “PLAYIA restaurant” (meaning slope in Greek) honours the very same slopes that have given the region its charismatic terroir. “PLAYIA restaurant” introduces its visitors to the real tastes of Cyprus by pairing contemporary Cypriot regional cuisine, with a hip, vibrant, sophisticated setting, to create a cutting-edge dining experience. For the ultimate in vine-to-table dining, thoughtfully selected wines from the “Oenou Yi – Ktima Vassiliades” cellar are offered with every item on our menu. Enjoy wine in its homeland through a pleasant culinary journey where you can indulge yourself in a unique gastronomic and wine sensation, while overlooking the evergreen vineyards of Omodos village. APPETIZERS THE BREAD BASKET* *(1, 12) Assortment of home-made bread buns HOME-MADE OLIVE TEPENADE* A savoury paste made from Black olives, Green olives, Kalamata olives, with capers, garlic, balsamic vinegar and olive oil *Complimentary SALADS HALLOUMI SALAD *(3, 9, 12, 13) Mix baby leaves, crispy halloumi cheese, dry
  • Pantheon Menu

    Pantheon Menu

    Στις τιµές συµπεριλαµβάνεται ο Φ.Π.Α / Prices include V.A.T ΣΑΝΤΟΥΙΤΣ XΑΜΠΟΥΡΓΚΕΡ ΑΛΚΟΟΛΟΥΧΑ ΠΟΤΑ ΚΡΥΑ ΡΟΦΗΜΑΤΑ FRESHLY MADE SANDWICHES HOMEMADE BURGERS ALCOHOLIC DRINKS COLD DRINKS Σπιτικά φτιαγµένα µε τα καλύτερα υλικά Ντόπιο εµφιαλωµένο νερό 500ml Επιλογή Ψωµιού Μπαγκέτα Ολικής Αλέσεως | Τριάρα Εµφιαλωµένες µπύρες / Bottled beers Σερβίρονται µε πατάτες κοµµένες στο χέρι και σαλάτα Carlsberg 330ml €2,50 Local mineral water €1,00 Whole wheat Βaguette | Triara Bread Bread Selection Homemade burgers using only the best ingredients Keo 330ml €2,50 Perrier αεριούχο νερό 330ml Served with hand-cut chips and side salad Leon 250ml €2,00 Perrier sparkling water €2,30 Κυπριακό διάφορα σπέσιαλ Το Αυθεντικό Smirnoff Ice 330ml €3,00 Μίλκσεικς Mixed Cypriot special €5,95 The Original €7,00 Κρασιά / Wines Milkshakes €4,00 Παραδοσιακό Κυπριακό λουκάνικο, λούντζα, µπέικον, Ποτήρι Μπουκάλι Μπιφτέκι από χοιρινό κιµά από φάρµες της περιοχής µαζί µε τη µυστική Με παγωτό βανίλια, σοκολάτα ή φράουλα χαλλούµι, ντοµάτα και αγγούρι Glass Bottle ανάµειξη καρικευµάτων, λιωµένο τυρί, ψηµένα κόκκινα κρεµµύδια, With vanilla, chocolate or strawberry ice cream Traditional Cypriot loukaniko (sausage), with lountza House white, red or rosé €3,50 €13,00 µαρούλι και ντοµάτα. Προσθέστε µπέϊκον ή τυρί €0,50 (smoked ham), bacon, grilled halloumi cheese, fresh tomato Παγωµένο τσάι 330ml Locally sourced farmhouse pork-mince burger with our secret Premium white, red or rosé €5,00 €15,00 and cucumber Iced tea €2,75 ΜΕ selection of herbs and spices, melted cheese, grilled red
  • Dec/Jan 2008

    Dec/Jan 2008

    SPECIAL SECTION 2008 Specialty Cheese Guide Dec./Jan. ’08 Deli $14.95 BUSINESS Also Includes The American Cheese Guide ALSO INSIDE Entrées Natural Meats Italian Deli Salami Reader Service No. 107 DEC./JAN. ’08 • VOL. 12/NO. 6 Deli TABLE OF CONTENTS BUSINESS FEATURES Merchandising Entrées In The Deli ..............17 Fresh is the buzzword sparking a revolution in today’s supermarket industry. COVER STORY PROCUREMENT STRATEGIES Natural Deli Meats ........................................59 More retailers are responding to consumer concern for both a more healthful product and animal welfare. MERCHANDISING REVIEW Viva Italy! ......................................................63 Learning about the background of imported Italian deli products spurs effective marketing and increased profits. DELI MEATS Salami And Cured Meat: Renaissance With An Ethnic Flair ..................69 Effectively merchandise a range of salami and cured meats as high-end unique products. SPECIAL SECTION......................19 1122 2008 COMMENTARY EDITOR’S NOTE Specialty The Specialty Cheese Challenge/Opportunity..................................6 Cheese Guide It may sound like a burden — can’t we just sell product? — but it really is the opportunity. PUBLISHER’S INSIGHTS 2008 Will Be An Interesting Year...................8 From cause marketing and the invasion of the Brits to the greening of politics, 2008 will prove to be a pivotal year. MARKETING PERSPECTIVE There’s No Place Like You For The Holidays ..................................73 You can mount any merchandising
  • Traditional Cheesemaking Manual

    Traditional Cheesemaking Manual

    TRADITIONAL CHEESEMAKING MANUAL by Charles O’Connor International Livestock Centre for Africa Addis Ababa, Ethiopia CORE Metadata, citation and similar papers at core.ac.uk Provided by CGSpace Correct citation: O’Connor C B. 1993. Traditional cheesemaking manual. ILCA (International Livestock Centre for Africa), Addis Ababa, Ethiopia. ISBN 92--9053--273--4 TableofContents Listof figures Preface Acknowledgements Introduction Milkcomposition Cleanmilkproduction Cheeseand cheesemaking Cheesemaking Milkcoagulants Wheyutilisation Cheesemaking inAfrica Cheesemaking recipes Ayib Wara,Woagachi White cheese Othercheese varieties Lacticcurd cheese Halloumi Gybnabeyda Scamorza Cheddar Mysost Usefulreferences iii ListofFigures Figure1.Eatingyoghurt Figure2.Cleaninga cow’s udder Figure3.Milkinga cow usinga clean utensil Figure4.Horizontaland verticalcurd-cuttingknives Figure5.Some mouldsused incheesemaking Figure6.Preparation of rennet Figure7.Separating curds fromwhey Figure8.Ladlingcurds andwhey intoa cheese mould Figure9.Wheydrainingand,in theforeground, cheese piecesin coolwater Figure 10.Wara cheese moulds Figure 11.Checkingthetemperature of themilk Figure 12.Addinglemonjuiceand stirringthemilk Figure 13.Curdformation Figure 14.Stirringthe curds andwhey Figure 15.Separating thecurds from thewhey usinga muslin cloth Figure 16.Addingsaltto curd Figure 17.Woodencheese mouldwithholes for wheydrainage Figure 18.Addingcurd toa muslin-lined mould Figure 19.Coveringthecurd by foldingover the muslin Figure 20.Pressing cheese Figure 21.Addingstarter tomilk
  • Bar Snacks & Nibbles

    Bar Snacks & Nibbles

    BAR SNACKS & NIBBLES ASSORTED CANAPES ANTIPASTI PLATTER €16.00 Salmon & cream cheese | Σολομός με μαλακό τυρί Prosciutto, Milano & Napoli Salami, Bresaola, Ciabatta bread, pickled vegetables and gherkins. Brie & walnut | Μπρι με καρύδι Προσιούτο, Σαλάμι και Μπρεζάολα σερβιρισμένα Prosciutto & melon | Προσιούτο με πεπόνι με ψωμί τσιαπάτα και τουρσί. Chicken & mango chutney | Κοτόπουλο με μάνγκο CHeese Platter €16.00 Brie, Emmental, Parmesan, Manouri, Scarmoza, 4 canapés (choice of two) €7.00 fig chutney, rosemary Grissini, fresh fruit. 8 canapés (choice of three) €12.00 Μπρι, Έμμενταλ, Παρμεζάνα, Μανούρι και Σκαρμόζα, 12 canapés (choice of four) €16.00 με «chutney» σύκου, κριτσίνια και φρέσκα φρούτα. COCKTAIL O’CLOCK | ΚΟΚΤΕΙΛ APPLE Martini €7.50 Vodka, sour apple schnapps, lemon BELLINI €9.00 Prosecco, white peach purée Black RUssian €8.00 Vodka, Tia Maria BloodY MARY €7.50 Vodka, tomato juice, Worcestershire sauce BOURBON FIX €9.00 Bourbon, fresh berries, lime BRANDY SOUR €7.50 Anglias brandy, Angostura bitters, lemon squash, soda water CAIPIRINHA €9.00 Cachaça, brown sugar, lime, crushed ice Captain MORGAN’S Island Passion €9.00 Captain Morgan rum, ginger ale, passion fruit Cosmopolitan €7.50 Vodka, Triple sec, lime, cranberry juice CUCUMBER COOLER €7.50 Gin, tonic water, mint, sugar, cucumber HENDRICK’S GIN & TONIC €10.00 Hendrick’s gin, tonic, cucumber COCKTAIL O’CLOCK | ΚΟΚΤΕΙΛ DAIQUIRIS | €9.00 KIR ROYALE €22.00 Champagne, crème de cassis Ice-blended rum, fruit purée, fresh fruit LONG Island ICED Tea €10.00 Vodka, tequila, rum, gin,
  • Chemical and Textural Attributes of Hellim (Halloumi) Cheese Marketed in Turkey Bülent Ergönül, Pelin Günç Ergönül, A

    Chemical and Textural Attributes of Hellim (Halloumi) Cheese Marketed in Turkey Bülent Ergönül, Pelin Günç Ergönül, A

    168 B. ERGÖNÜL et al.: Chemical and textural attributes of Hellim cheese, Mljekarstvo 61 (2), 168-174 (2011) Scientific note - Znanstvena bilješka UDK: 637.3.07 Chemical and textural attributes of Hellim (Halloumi) cheese marketed in Turkey Bülent Ergönül, Pelin Günç Ergönül, A. Kemal Seçkin Celal Bayar University Engineering Faculty Food Engineering Department, Muradiye Campus, Muradiye, Manisa, Turkey Received - Prispjelo: 05.07.2010. Accepted - Prihvaćeno: 04.05.2011. Summary Chemical and textural properties of Hellim (Halloumi) cheese marketed in Turkey were de- termined in this research. Cheese samples were collected from manufacturers in Turkey and accord- ing to data obtained, water amounts of samples were changing in a wide range of 34.07-55.92 %, whereas the average pH values of the samples was 5.91±0.36. Cholesterol contents of the samples were low and changing among 7.54-14.79 mg/100 g. Average fat and protein amounts of samples were 25.43±1.7 (%), and 22.81±5.62 (%) respectively, and 30.31±1.15 (%) of the fat fraction was composed of unsaturated fatty acids. Main organic acids determined in samples were citric, lactic and propionic acids. Also, hardness, chewiness, adhesiveness, cohesiveness and gumminess scores of the samples were determined by TPA analysis and Hunter color scores were evaluated. Key words: Hellim (Halloumi) cheese, dairy products, texture, organic acids, fatty acids Introduction of the plants manufacturing Hellim is rather lim- Hellim (Halloumi) cheese is a traditional ited. To our knowledge, Hellim cheese is con- cheese belonging to Cyprus. Hellim is a popular sumed in Turkey under 7 different trade marks, and a widely-consumed dairy product especially in some of them are being produced in Turkey, the the eastern region of Mediterranean (Kaminarides others are imported from Cyprus.
  • AP-42, 9.6.1: Natural and Processed Cheese

    AP-42, 9.6.1: Natural and Processed Cheese

    9.6.1 Natural And Processed Cheese 9.6.1.1 General1-3 The United States is one of the largest producers of cheese in the world. The total number of industry establishments in the United States in 1995 was 432. In 1995, total natural cheese production in the U. S., excluding cottage cheeses, was 6.9 billion pounds, and total processed cheese production was 2.3 billion pounds. Wisconsin is the leading producer of cheese in the United States, accounting for over 30 percent of all cheese production in the country. Popular types of natural cheeses include unripened (e. g., cottage cheese, cream cheese), soft (e. g., Brie, Camembert), semi-hard (e. g., Brick, Muenster, Roquefort, Stilton), hard (e. g., Colby, Cheddar), blue veined (e. g., Blue, Gorgonzola), cooked hard cheeses (e. g., Swiss, Parmesan), and pasta filata (stretched curd, e. g., Mozzarella, Provolone). Examples of processed cheeses include American cheese and various cheese spreads, which are made by blending two or more varieties of cheese or blending portions of the same type of cheese that are in different stages of ripeness. 9.6.1.2 Process Description4-9 The modern manufacture of natural cheese consists of four basic steps: coagulating, draining, salting, and ripening. Processed cheese manufacture incorporates extra steps, including cleaning, blending, and melting. No two cheese varieties are produced by the same method. However, manufacturing different cheeses does not require widely different procedures but rather the same steps with variations during each step, the same steps with a variation in their order, special applications, or different ripening practices.
  • Characteristics of Major Traditional Regional Cheese Varieties of East-Mediterranean Countries: a Review Efstathios Alichanidis, Anna Polychroniadou

    Characteristics of Major Traditional Regional Cheese Varieties of East-Mediterranean Countries: a Review Efstathios Alichanidis, Anna Polychroniadou

    Characteristics of major traditional regional cheese varieties of East-Mediterranean countries: a review Efstathios Alichanidis, Anna Polychroniadou To cite this version: Efstathios Alichanidis, Anna Polychroniadou. Characteristics of major traditional regional cheese vari- eties of East-Mediterranean countries: a review. Dairy Science & Technology, EDP sciences/Springer, 2008, 88 (4-5), pp.495-510. hal-00895790 HAL Id: hal-00895790 https://hal.archives-ouvertes.fr/hal-00895790 Submitted on 1 Jan 2008 HAL is a multi-disciplinary open access L’archive ouverte pluridisciplinaire HAL, est archive for the deposit and dissemination of sci- destinée au dépôt et à la diffusion de documents entific research documents, whether they are pub- scientifiques de niveau recherche, publiés ou non, lished or not. The documents may come from émanant des établissements d’enseignement et de teaching and research institutions in France or recherche français ou étrangers, des laboratoires abroad, or from public or private research centers. publics ou privés. Dairy Sci. Technol. 88 (2008) 495–510 Available online at: c INRA, EDP Sciences, 2008 www.dairy-journal.org DOI: 10.1051/dst:2008023 Review Characteristics of major traditional regional cheese varieties of East-Mediterranean countries: a review Efstathios Alichanidis, Anna Polychroniadou* Department of Food Science and Technology, Aristotle University of Thessaloniki, 54124 Thessaloniki, Greece Abstract – Traditional cheeses represent a heritage and are the result of accumulated empirical knowledge passed on from generation to generation. Pedoclimatic conditions in most parts of the East-Mediterranean and neighbouring countries are characterised by relatively small and irregular precipitations, hot and dry summers, and a largely hilly terrain. Such environmental conditions are not very favourable for cattle but suitable for sheep and goats.