Dishes with smoked cheese - 13 cooking recipes

The mass fraction of fat in smoked cheese is fifty-five percent. The taste of smoked cheese depends on the type of cheese from which it is actually prepared. In Russia, the most famous variety of smoked cheese is Russian cheese, processed sausage cheese, as well as Georgian smoked suluguni cheese. Smoked cheese is stored much longer than usual, so some varieties of cheese are specially smoked so that the cheese not only acquires a special aroma and taste, but and has been preserved for a long period of time. Despite the fact that cheese is mainly produced in European countries, it is believed that its homeland was the Middle East. It was here, according to a number of historians, that the Bedouins, transporting milk in wineskins from the stomachs of sheep, willy-nilly turned it into cheese - through shaking and exposure to high temperatures. On the territory of Russia, boiled cheese appeared by decree of Peter the Great, who ordered the population to produce cheese not “naturally,” but by cooking. What can be made from smoked cheese? For example, a salad with smoked cheese is very tasty, as well as a smoked chicken salad in which cheese is present in not very large quantities. Smoked sausage cheese can also be added to various salads and cold appetizers. If you remember about the recipe for smoked cheese, it is only available if the house has its own smokehouse.