Camembert Cheese

 

Camembert is a soft French cheese with a white rind, known for its delicate flavour and creamy texture. Originating from Normandy, it has become one of the most popular cheeses worldwide due to its taste and versatility in cooking.

Production of Camembert Cheese

1. Milk: Traditionally, Camembert is made from unpasteurized cow's milk, though pasteurized milk is often used in commercial production.

2. Curdling Process: Rennet is added to the milk to cause it to curdle. The curd is then cut into small cubes to separate the whey.

3. Moulding and Pressing: The curd is placed into moulds, where it drains and forms into its characteristic shape.

4. Ripening: The cheese is coated with a special white mould culture (Penicillium camemberti), which forms a soft rind. Camembert ripens for 2 to 4 weeks, during which its texture becomes creamier, and the flavour intensifies.

Storage 

1. Storage Temperature: Camembert should be stored in the refrigerator at temperatures between +4°C and +6°C. However, it mustn’t be kept too cold, as this can affect its texture.

2. Wrapping: Camembert is usually sold wrapped in paper that allows it to "breathe." For storage, it’s best to wrap it in parchment or cheese paper to maintain moisture while allowing air circulation.

3. Shelf Life: Camembert is considered a "living" cheese, so it’s best consumed within 2-3 weeks of purchase. Over time, it becomes softer and more flavorful, but if left too long, it can become overly pungent.

4. Serving: Before serving, take Camembert out of the fridge 30-60 minutes beforehand to allow it to reach room temperature, bringing out its full aroma and flavour.

Uses of Camembert Cheese

1. As a Standalone Dish: Camembert is often served as part of a cheese board, alongside bread, nuts, and fruits like pears, grapes, or figs.

2. Baking: Camembert can be baked whole, often with garlic and herbs. Once baked, it melts into a delicious dip for bread or vegetables.

3. In Salads: Camembert’s creamy texture works well in green salads, especially when combined with nuts, berries, and honey.
   

4. In Sandwiches: Camembert is commonly used in grilled sandwiches, where it melts and adds a rich, creamy flavour.

Camembert is not only a delicious and versatile cheese but also a good source of essential nutrients. Its production requires careful attention, and proper storage helps maintain its quality. It can be used in a variety of dishes, from simple appetizers to more complex recipes.

Benefits of Camembert Cheese

1. Protein Source: Camembert is rich in high-quality protein, which is essential for muscle repair and growth.

2. Rich in Calcium: Like many cheeses, Camembert is an excellent source of calcium, important for bone and dental health.

3. Vitamins and Minerals: Camembert contains vitamins like B12 and A, and minerals like phosphorus, which support nervous system health and metabolism.

4. Beneficial Bacteria: During the ripening process, Camembert is enriched with probiotics that can support gut health.

Camembert is often served on cheese boards as a standalone appetizer, alongside nuts, fruits (such as pears, apples and figs), honey, or jam. Its soft texture and mild flavour make it a great complement to bread or crackers. Baked Camembert is one of the most popular dishes. The cheese is baked whole in the oven with herbs, garlic, or honey and served with bread for dipping. This dish is especially popular during the colder months. Sometimes, Camembert is used as one of the cheeses in pizza or baked goods. Its mild taste pairs well with other cheeses and ingredients. Camembert can be used in cheese fondue. Its creamy texture melts well, creating a rich sauce for dipping bread, vegetables, or meat. It is widely used in French cuisine, such as in Tartiflette, a casserole made with potatoes, bacon, and onions, where the cheese melts and creates a rich sauce.

Parmesan Cheese

 

Parmesan (Parmigiano-Reggiano) is a hard Italian cheese known for its rich flavour and granular texture. It is aged for a long period and is highly versatile in cooking. Authentic Parmesan is produced only in specific regions of Italy, such as Emilia-Romagna and Lombardy. It has a Protected Designation of Origin (PDO), ensuring the cheese’s authenticity.

Parmesan is one of the most renowned and valued cheeses in the world. Its unique production process, long ageing period, and rich flavour make it an essential ingredient in global cuisine.

Production of Parmesan Cheese

1. Milk: Parmesan is made from a mixture of morning and evening milk, collected from cows fed only on grass or hay. The milk is partially skimmed to create a low-fat cheese.

2. Curdling: Natural rennet is added to the milk to cause curdling. The curds are then cut into small pieces to separate the whey.

3. Heating: The curds are heated and then separated from the whey, forming a dense cheese mass, which is placed into moulds.

4. Pressing and salting: The cheese is lightly pressed to remove excess liquid. It is then soaked in a brine solution for 20-25 days, giving it its characteristic salty flavour.

5. Ageing: Parmesan is aged for at least 12 months, but the best varieties can age for up to 2-3 years. The longer the cheese ages, the richer the flavour and the more granular the texture becomes.

Qualities of Parmesan Cheese

• Texture: Parmesan has a hard, dense, and slightly crumbly texture. As it ages, calcium crystals form, giving it a distinct crunch.
  
  
• Flavour: It has a rich, slightly nutty, and savoury flavour that intensifies with ageing.

Storage of Parmesan Cheese

1. Storage temperature: Parmesan should be stored in the refrigerator at 4°C to 8°C (39°F to 46°F). A cheese wedge should be wrapped in parchment paper or a cotton cloth and placed in a container or bag with limited air exposure.

2. Shelf life: Properly stored, Parmesan can last for several months. However, it’s important to prevent it from drying out and losing its aroma. Grated Parmesan should be used within 1-2 weeks.

3. Freezing: Parmesan can be frozen, especially if you plan to use it for cooking. Though freezing slightly affects the texture, the flavour remains intact and is suitable for use in hot dishes.

4. Mould prevention: If small patches of mould appear, they can be carefully cut off, as the hard structure of the cheese prevents the mould from penetrating deeply. The rest of the cheese remains safe to eat.

Uses of Parmesan Cheese

1. Grated Parmesan: Parmesan is often used grated to top pasta, risotto, salads, and pizzas. It adds a rich flavour and aroma to many dishes.

2. In sauces: Parmesan is a key ingredient in sauces like Alfredo sauce or pesto, where its nutty and salty notes enhance the depth of the dish.

3. Broths and soups: Parmesan rinds can be added to broths and soups to impart extra flavour and richness.

4. Snacks: Thin slices or chunks of aged Parmesan are served as a snack, often with nuts, fruits, or honey.

5. Gratins and casseroles: Parmesan is used to top gratins and casseroles, giving them a delicious, crispy crust.

6. Salads: Parmesan shavings are often added to salads for extra flavour and texture.

Bryndza Cheese

Bryndza is a traditional Eastern European and Balkan cheese, primarily made from sheep's milk, although goat's or cow's milk is also sometimes used. It has a salty, tangy flavour and a crumbly, creamy texture, making it a popular ingredient in many regional dishes, including dumplings, spreads, and salads.

The process of making bryndza follows these key steps:

1. Milk selection: The cheese is typically made from sheep's milk but can also include cow's or goat's milk. The milk is often fresh and unpasteurized in traditional methods.

2. Curdling: A natural or added rennet is used to curdle the milk. Once curdled, the curds are cut to release the whey.

3. Draining the whey: The curds are drained in special cheesecloths or moulds to remove excess whey, but the cheese remains moist and soft.

4. Pressing: Light pressing may be used to shape the cheese and remove some of the liquid. However, bryndza retains a soft, spreadable consistency.

5. Ageing and salting: The cheese is typically aged for a few weeks. During this time, it is salted, which gives it its distinctive tangy and salty flavour. The amount of ageing can vary, which influences the strength of the taste.

Bryndza has a soft, crumbly texture, a rich salty taste, and a pleasant fresh milk aroma. The flavour can vary depending on the type of milk used:

• Sheep’s milk bryndza has a richer flavour with a slight nutty note.
• Goat’s milk bryndza has a bright, slightly sharp taste.
• Cow’s milk bryndza is milder and more neutral in flavour, with a creamy texture.

Storage of Bryndza

1. Storage temperature: Brynza should be stored in the refrigerator at a temperature between +2°C and +6°C (36-43°F). This will help maintain its freshness and prevent spoilage.

2. Brine: To keep Bryndza fresh, it is recommended to store it in the brine it was made in. This prevents the cheese from drying out and preserves its texture and flavour. If no brine is available, you can prepare a homemade salt solution (10-15% salt) and store the cheese in it.

3. Shelf life:
   
   
   Fresh bryndza without brine can last in the fridge for up to 5-7 days.
   
   
   Bryndza in brine can be stored much longer, from 2 to 4 weeks, depending on the level of saltiness and storage conditions.

4. Freezing: Brynza does not freeze well, as its texture may become grainy after thawing. However, it can be frozen if you plan to use it for cooking hot dishes where the texture won't be as important.

5. Preventing drying out: If Bryndza starts to dry out, you can lightly moisten it with brine or wrap it in a damp cloth to restore its moisture.

Bryndza is a unique cheese with a rich, salty flavour that is deeply embedded in the culinary traditions of Eastern Europe and the Balkans. Proper storage in brine and refrigeration helps preserve its creamy texture and bold flavour, making it a versatile ingredient in many savoury dishes.

Feta Cheese

Feta is a well-known brined cheese, traditionally made in Greece and popular worldwide. It has a distinct salty flavour and a slightly crumbly texture. Feta is primarily made from sheep's milk, sometimes with the addition of goat's milk. This cheese is commonly used in Greek cuisine, in salads, pastries, and various dishes.

The production of feta has a long history and involves several key steps:

1. Milk: Traditionally, feta is made from sheep’s milk, sometimes with up to 30% goat’s milk. Pasteurized milk is often used in industrial production, but raw milk is common in homemade varieties.

2. Curdling the milk: Rennet is added to heated milk, which causes the milk to curdle and form curds.

3. Whey separation: Once the milk has curdled, the curds are cut into small pieces to help separate the whey. The curds are then left to settle and are transferred into molds.

4. Pressing: The curds are lightly pressed to remove excess whey, but they remain moist enough to keep the cheese soft.

5. Salting and brining: Feta is salted either dry or by immersing it in brine. The salting process gives feta its characteristic salty flavor and helps preserve it for a long time.

6. Aging: Feta typically matures in brine for 2-3 months. This aging process allows the cheese to develop its distinctive texture and rich flavor.

Feta has a fresh, salty taste with a crumbly yet soft texture. The cheese crumbles easily without breaking into hard pieces. The quality of feta can vary depending on the type of milk and production method:

• Sheep’s milk feta: Has a richer and more robust flavour with slight tangy notes.
• Goat’s milk feta: Offers a milder and softer taste, with a slight acidity.
  
  

Storage of Feta Cheese

1. Storage temperature: Feta should be stored in the refrigerator between +2°C and +5°C (36-41°F) to maintain freshness and prevent spoilage.

2. Brine: To preserve its texture and flavour, feta is best stored in brine. Without brine, feta can dry out quickly. If purchased without brine, you can prepare a salt solution (10% salt) and store the cheese in it.

3. Shelf life:
   
   
   Feta in brine can be stored for up to 2-3 months under proper conditions.
   
   
   Feta without brine should be consumed within a few days after opening, as it loses moisture and flavour more quickly.

4. Freezing: It’s not recommended to freeze feta, as its texture becomes more grainy, and the flavour diminishes after thawing. If frozen, feta is best used in dishes where texture is less important, such as in baking.

5. Preventing drying out: If feta begins to dry out, you can rehydrate it by placing it in brine or wrapping it in a damp cloth.

Feta is widely used in various dishes due to its bold salty flavor and soft texture. The  main ways feta is used in cooking:

1. Salads: Feta is often added to salads, especially in traditional Greek salad, where it is combined with cucumbers, tomatoes, olives, onions, and olive oil. It can also be added to various vegetable salads to enhance the saltiness and texture.

2. Appetizers and tapas: Feta is served as a standalone appetizer with olive oil, oregano, and olives. It can be marinated in oil with herbs or served on bread or crackers.

3. Baking: Feta is commonly used in baked dishes, especially in dishes like spanakopita (Greek pie with feta and spinach) or tiropita (feta cheese pie). It is also added to pies, pizzas, and casseroles.

4. Omelettes and scrambled eggs: Feta pairs well with omelettes and baked egg dishes like frittatas. Its salty taste complements vegetables and herbs.

5. Pasta and noodles: Feta is used in pasta, either mixed into sauces or crumbled on top of finished dishes, adding a rich flavour.

6. Roasted vegetables: Feta pairs well with roasted vegetables such as eggplant, peppers, and zucchini. It is often added to casseroles or vegetable sides to give them a creamy texture and salty flavour.

7. Sandwiches and wraps: Feta is often used in sandwiches and wraps, usually combined with cucumbers, tomatoes, spinach, and sauces.

8. Dips and spreads: Feta serves as the base for dips and spreads, such as a feta dip made with yoghurt, garlic, and olive oil.

Cheddar Cheese

Cheddar is the most common cheese in many countries, especially in the USA, Canada, UK. In these countries, 80-85% of the cheeses produced are cheddar. This is primarily because cheddar production can be mechanised. 

Cheddar is shaped like a cylinder weighing 30-33kg. It is characterised by a slightly sharp, somewhat sour flavour. Its consistency is soft, tender, and oily, it can be smeary and crumbly.

It should be borne in mind that this cheese dries very quickly on the cut, so it is cut immediately before use.

Cheddar is used for sandwiches and served with breakfast, dinner, beer, fresh biscuits and galettes.

Cheddar is known for its rich flavour, which ranges from mild and creamy in young cheese to sharp and tangy in aged varieties. It is available at different stages of maturity, from 3 months to over 18 months.

The production process of cheddar includes several key stages:

1. Curdling the milk: The process begins by heating the cow's milk and adding rennet, which causes the milk to curdle and form curds.

2. Whey separation: The curds are cut into small pieces to help separate the whey. The curds are then slightly heated to speed up this process.

3. Cheddaring: A unique step in cheddar production is the process of "cheddaring." The curds are stacked in layers and periodically turned to remove as much whey as possible. This process helps achieve cheddar’s characteristic dense texture.

4. Salting: After the cheddaring process, the curds are cut into blocks and salted, either by soaking in brine or adding salt by hand. This gives the cheese flavour and helps with preservation.

5. Pressing: The cheese blocks are pressed to remove excess moisture and to shape the cheese.

6. Ageing: The cheddar is placed in special conditions for ageing, where temperature and humidity are controlled. The ageing time affects the texture and flavour: young cheeses (up to 3 months) are soft and creamy, while aged cheeses (12-18 months or more) are firm and have a sharp flavour.
   
   

Cheddar is famous for its rich flavour that changes with age:

• Young cheddar (up to 3 months) is mild, with a creamy taste and elastic texture.
• Medium cheddar (6-12 months) has a firmer texture and a richer flavour with nutty and fruity notes.
• Aged cheddar (over 12 months) is sharp, with pronounced tangy notes, a crumbly texture, and a drier consistency.

Storage of Cheddar Cheese

1. Storage temperature: Cheddar cheese should be stored in the refrigerator at a temperature between +2°C and +5°C (36-41°F).

2. Packaging: It is recommended to wrap the cheese in parchment or wax paper, which allows it to breathe and prevents condensation. Long-term storage in plastic wrap is not advisable, as it can lead to mould growth.

3. Shelf life:
   
   Young cheddar should be consumed within 1-2 weeks after opening.
   
   Aged cheddar can last several months, thanks to its dense texture and natural protection against spoilage.

4. Freezing: Cheddar can be frozen, but its texture may change after thawing, becoming grainy. Frozen cheddar is best used in cooking, and for melting in dishes.

5. Handling mould: If mould appears on the surface of cheddar, it can be safely cut off, as mould does not penetrate deep into hard or semi-hard cheeses.
   
   

Cheddar is a classic cheese with a rich history and deep, intense flavour that becomes more pronounced with age. By following proper storage conditions, you can enjoy its freshness and flavour for an extended period.

Dutch cheese

 

Dutch cheese is one of the most famous products from the Netherlands, gaining worldwide popularity due to its mild taste, variety of types, and high production standards. The most renowned types of Dutch cheese are Gouda, Edam, and Maasdam.

The production process of Dutch cheese is deeply rooted in tradition and is characterized by strict adherence to technology, ensuring consistently high product quality. The main stages of production include:

1. Milk collection: Dutch cheeses are usually made from cow's milk, which can be either pasteurized or raw, depending on the type of cheese. Cheeses like Gouda and Edam are most often made from pasteurized milk, which extends their shelf life.

2. Curdling: Rennet is added to the milk to help it coagulate. This process separates the milk into curds and whey.

3. Cutting and heating the curds: The curds are cut into small pieces and slightly heated, which helps further separate the whey from the curd mass.

4. Pressing: The curd is pressed into special moulds, giving the cheese its characteristic round or half-round shape. This process helps to remove excess whey and compact the cheese mass.

5. Salting: The cheeses are submerged in a salt brine for several days. This process not only adds flavour to the cheese but also aids in its preservation, preventing bacterial growth and improving texture.

6. Ageing: The cheeses are left to mature in specially controlled environments with regulated humidity and temperature. The ageing process can last from several weeks to several years, depending on the desired maturity level. For example, young Gouda matures for about 4 weeks, while aged cheeses can remain in cellars for 18 months or longer.

Dutch cheeses are known for their mild, creamy flavour with subtle nutty notes. Here are some characteristics of popular Dutch cheeses:

• Gouda: This cheese comes in various degrees of maturity, from young, with a soft taste and elastic texture, to age, which becomes more crumbly and develops a stronger flavour. Young Gouda has a creamy taste, while aged Gouda offers more intense, nutty notes.

• Edam: Known for its semi-firm texture and slightly sweet flavour, it is often sold in small rounds covered in red wax. Edam can be aged for several months to develop a richer taste.

• Maasdam: This cheese has large holes and is reminiscent of Swiss Emmental. It has a slightly sweet flavour with fruity and nutty undertones, and its texture is softer and more elastic than Gouda or Edam.

To preserve the flavour and texture of Dutch cheeses, proper storage conditions are essential:

1. Storage temperature: The ideal temperature for storing Dutch cheese is between +4°C and +8°C (39-46°F). Store cheese in the refrigerator, preferably in the cheese drawer where the humidity and temperature are stable.

2. Packaging: To prevent cheese from drying out and losing its qualities, it should be stored in cheese paper or parchment paper. Plastic wrap can trap moisture, leading to mould growth. If using plastic wrap, it should be for short-term storage only.

3. Shelf life:
   
   Young cheeses, like young Gouda, should be consumed within a few weeks after purchase, as they may lose freshness quickly.
   
   Aged cheeses, like aged Edam or Maasdam, can be stored longer, especially if their surface is covered in wax, which helps prevent moisture loss.

4. Cheese care: If the cheese is stored in less-than-ideal conditions, mould may appear on its surface. In such cases, you can carefully cut off the affected area without touching the clean part of the cheese. Mould does not penetrate deep into hard and semi-hard cheeses.
   
   

Dutch cheese is a product with centuries-old traditions that hold a special place in global cuisine thanks to its unique flavour and variety of types. Following proper storage conditions allows you to fully enjoy its qualities and extend its shelf life.

Swiss Cheese

Swiss cheese is known as the number one cheese. Its international name is Emmental, after the Alpine valley, which is considered the cheese's birthplace. In chronicles, Emmental cheese was first mentioned in the 15th century.

Swiss cheese is one of Switzerland's most recognizable and highly valued products, famous for its quality, variety, and production traditions. Switzerland is home to iconic cheeses such as Emmental, Gruyère, Tilsit, Sbrinz, and others. These cheeses are distinguished not only by their unique flavours but also by the methods of production that have been passed down through generations.

The maturation of Swiss cheese lasts 6-8 months, or even longer. It is characterised by a fine flavour bouquet dominated by a sweet-peachy, nutty flavour, a pliable, buttery consistency of the cheese mass and a well-defined and well-developed pattern of rather large ‘eyes’ with a ‘tear’.

The process of making Swiss cheese is based on ancient traditions and strict standards that ensure high-quality products. Cheeses are produced in various parts of the country, using milk from cows that graze on alpine pastures. The main stages of production include:

1. Milk collection: Swiss cheeses are made from fresh, raw milk from cows that graze in mountain meadows. This gives the cheese a special flavour, thanks to the natural conditions and the quality of the feed.

2. Curdling: After collection, the milk is heated and a rennet enzyme is added to help curdle the milk and form curds.

3. Cutting and heating: The curds are cut into small pieces and heated to help separate the whey from the curd mass.

4. Pressing and salting: The curd is pressed into moulds to give the cheese its characteristic shape. After this, the cheese is salted either by rubbing it with salt or submerging it in brine.

5. Ageing: The most important stage, where cheeses mature in special cellars. During this period, the cheeses are regularly salted or washed and turned to ensure even ageing. The ageing period can vary from several months to several years, depending on the type of cheese. For example, Gruyère ages from 6 to 18 months.
   
   

Swiss cheese is produced in a low, wide cylinder that weighs up to 100kg. Under the right conditions, it can be stored for up to 11/2-2 years.

Each type of Swiss cheese has unique characteristics:

• Emmental — known for its large holes, firm texture, and nutty flavour.
• Gruyère — has a dense, slightly crumbly texture and a rich, slightly salty flavour with fruity and nutty notes.
• Tilsit — a soft cheese with a spicy aroma and elastic texture.
• Sbrinz — one of the oldest Swiss cheeses, resembling Parmesan, with a crystalline structure and strong flavour.

The flavours of Swiss cheeses often depend on their ageing period. Younger cheeses have a milder taste and texture, while more aged cheeses develop intense and rich flavours.

To preserve the quality of Swiss cheese, it’s important to follow proper storage conditions:

1. Temperature: Cheeses are best stored at a temperature between +4°C and +8°C (39-46°F). The cheese drawer in the fridge or a cellar is ideal for this.

2. Packaging: It is recommended to store cheese in cheese paper or waxed paper. Plastic wrapping can prevent air circulation, leading to mould.

3. Shelf life: Soft cheeses (like Tilsit) are best consumed within a few weeks after purchase. Hard and semi-hard cheeses, such as Gruyère and Sbrinz, can be stored for longer, and their flavours may even improve over time.

4. Regular care: For aged cheeses stored for extended periods, it’s important to regularly check the surface and remove any signs of mould if they appear. It’s also recommended to turn the cheese periodically to ensure even ageing (if it’s stored as a block).
   
   

Swiss cheese is not just a food product, but a symbol of the country’s rich cultural heritage. Thanks to the high quality of the milk, strict production standards, and centuries-old traditions, Swiss cheeses have become true culinary masterpieces enjoyed worldwide. By following proper storage conditions, you can savour their excellent flavours for a long time.

Сheese

Hard cheese production is a multifaceted process that requires time, knowledge, and attention to detail. Cheese is rich in nutrients and comes in many flavour variations, depending on the preparation method and the ageing process.

Cheese production is a complex and multi-step process that starts with preparing milk and ends with the cheese ripening. The result is a product with a firm texture, characteristic flavour, and aroma. 

Our shops offer consumers a wide range of different types of cheese. To give at least an elementary idea of the peculiarities of this or that cheese, it is necessary to classify them, i.e. to divide them into separate types and groups. But first, it is necessary to describe the general principles of cheese technology.

Pasteurised milk is curdled in special tubs or cheese makers by adding rennet and pure cultures of lactic acid bacteria. Once the clot is formed, it is cut, resulting in the so-called cheese grain. Depending on the type of cheese, the grain undergoes different processing: for example, in some cases, it is heated and kneaded for a long time, and in other cases, it is immediately extracted from the whey. The size of the resulting grains also depends on the type of cheese. Next, the grain is freed from the whey. Once free of whey, it forms what cheesemakers call a cheese layer. Depending on the type of cheese and the method of production, the cheese layer can also be formed in a bath or directly in moulds. Some cheeses do not require the formation of a cheese layer.

Metal, polyethene or wooden moulds give the final configuration of the cheese head. The cheese heads in the moulds are pressed, i.e. compacted under pressure. In some cases, compaction is achieved by self-pressing.

After salting, the cheese heads are sent to special cellars where they ripen under certain temperature and humidity conditions. During ripening, the cheese heads are subjected to special treatment. In modern technology, some cheeses are paraffinised, others are encased in polyethene films, and some types of cheese have a natural crust. Some cheeses do not need ripening.

Based on these general principles of cheese technology, cheeses can be divided into the following main groups: hard, semi-hard, soft and fermented. In each of these groups, in turn, the following types can be distinguished: hard cheeses include Swiss, Dutch, Cheddar, Russian, and brine cheeses: semi-hard cheeses include Latvian cheeses; soft cheeses include Roquefort, Camembert and some others; sour-milk cheeses include cream cheese and others.

There are many types of hard cheese, each with its own unique flavour, texture, and ageing process. Here are some of the most popular varieties:

1. Parmesan (Parmigiano-Reggiano)

• Origin: Italy
• Texture: Very hard and granular
• Flavour: Rich, nutty, and savoury
• Ageing: Typically aged for 12-36 months
• Uses: Grated over pasta, risotto, soups, or salads

2. Cheddar

• Origin: England
• Texture: Firm and slightly crumbly
• Flavour: Mild to sharp, depending on age
• Ageing: Ranges from 3 to 18 months
• Uses: Sliced for sandwiches, melted in dishes like macaroni and cheese

3. Gruyère

• Origin: Switzerland
• Texture: Dense but creamy
• Flavour: Sweet, nutty, with earthy tones
• Ageing: 5 to 12 months
• Uses: Fondue, French onion soup, quiches

4. Pecorino Romano

• Origin: Italy
• Texture: Hard and crumbly
• Flavour: Sharp, salty, and tangy
• Ageing: 8 to 12 months
• Uses: Grated over pasta, salads, or as a table cheese

5. Emmental

• Origin: Switzerland
• Texture: Firm with characteristic holes
• Flavour: Mild, nutty, and slightly sweet
• Ageing: 4 to 12 months
• Uses: Sandwiches, melted in fondue or raclette

6. Comté

• Origin: France
• Texture: Hard and dense
• Flavour: Nutty, buttery, with a hint of fruitiness
• Ageing: 8 to 24 months
• Uses: Cheese boards, gratins, melted in various dishes

7. Manchego

• Origin: Spain
• Texture: Firm and compact
• Flavour: Buttery, slightly tangy, with a nutty aftertaste
• Ageing: 3 to 12 months
• Uses: Eaten on its own, paired with olives and jam, or served with bread

8. Asiago

• Origin: Italy
• Texture: Hard and crumbly
• Flavour: Mild to sharp depending on aging
• Ageing: 6 to 12 months
• Uses: Grated over dishes like pasta or risotto

9. Provolone

• Origin: Italy
• Texture: Dense and semi-hard
• Flavour: Mild when young, sharper and more complex with age
• Ageing: 2 to 12 months
• Uses: Sliced for sandwiches, melted in hot dishes

10. Aged Gouda

• Origin: Netherlands
• Texture: Dense and crumbly
• Flavour: Caramel-like, nutty, and sweet
• Ageing: 12 to 24 months or longer
• Uses: Eaten as a snack, on cheese boards, or paired with fruits and nuts

Each of these hard cheeses offers its own unique qualities, making them versatile in cooking and perfect for snacking or gourmet pairings

Hard cheese is a source of many essential nutrients:

• Calcium and Phosphorus: These minerals are important for strengthening bones and teeth.

• Proteins: Cheese contains a lot of protein, essential for cell growth and repair.

• Vitamin D: It helps with calcium absorption and supports bone health.

Caviar

Caviar is a unique product highly valued for its exquisite taste and rich nutritional properties. It is a symbol of luxury and a traditional dish for festive occasions. Thanks to its abundance of vitamins and minerals, caviar not only provides pleasure but also offers numerous health benefits.

The most valuable caviar is the caviar of sturgeon and Pacific salmon fish. Caviar of cod, herring, flounder, carp, pike and other fish species is considerably inferior in flavour and nutritional value; caviar of these fish is preserved mainly by salting.

Grain caviar is the most valuable. It is difficult to preserve it at home. To keep it from spoiling, it needs a temperature of 0 to minus 3°C.

Pasteurised caviar is caviar in small glass jars, hermetically sealed and pasteurised, i.e. heated. If the jar is not opened, it can be stored at home for a very long time; if it is opened, the caviar must be eaten within 1-2 days.

• Black caviar (sturgeon): Sturgeon caviar has a soft, rich flavour with slightly nutty notes. Its grains are large and smooth in texture, and it is considered the most expensive and prestigious type.
  
  
• Red caviar (salmon): Salmon caviar has a more salty and pronounced flavour. Its grains are bright orange, larger, and firm.
  
  
• Cod and pollock roe: These types of roe are smaller and often used in cooking. Their flavour is milder but pairs well with various dishes and sauces.
  
  
• Pike roe: This type of caviar has a bright, slightly spicy taste. Pike roe is commonly used in Russian and Ukrainian cuisines and is traditionally served with bread.

Caviar is not just an exquisite delicacy but also a product that offers many health benefits:

• Rich source of protein: Caviar contains high-quality protein that is easily absorbed by the body, essential for maintaining muscle mass and overall health.

• Omega-3 fatty acids: Caviar, especially sturgeon and salmon roe, is rich in omega-3 fatty acids, which are crucial for heart, brain, and skin health. These fats help reduce inflammation and improve cardiovascular function.

• Vitamins and minerals: Caviar contains B vitamins, vitamin D, and vitamin A, which support immunity, skin health, hair, and nails. Caviar is also high in zinc, phosphorus, and iodine, important for thyroid function and metabolism.

• Antioxidants: Caviar contains antioxidants that help protect the body's cells from free radical damage, slowing down the ageing process.

Caviar is a delicacy, and its presentation has its traditions:

• On an ice dish: Black caviar is served in small containers placed on ice to preserve its freshness and texture.

• With pancakes and bread: Caviar is traditionally served with thin Russian pancakes (blini) or toast. The pancakes are served warm, with a small portion of caviar on top.

• Canapés and tartlets: Caviar is often used to make small appetizers such as canapés, tartlets, and sandwiches, garnished with fresh greens, butter, or sour cream.

• With cream or sour cream: Cream or sour cream can be added to soften the taste of caviar, giving the delicacy a creamy texture and a milder flavour.

• With vodka or champagne: In Russian and European traditions, caviar is often paired with vodka or champagne. These beverages enhance the taste of caviar and add an element of luxury to the meal.

Canned fish

Fish preserves are fish pre-preserved with table salt or fried in oil, placed in jars, filled with a special filling sauce with or without acetic acid, with the necessary spices, preservatives and hermetically sealed.

Unlike canned food, jars with preserves after capping are not subjected to high temperature (sterilisation), in connection with which they are much less stable in storage than canned food.

To increase the stability of preserves, they are stored at relatively low temperatures (more often around 0°C and below, down to -8°C). Preserves contain 6 to 12 per cent table salt, depending on the type of preserves. In addition, to increase the stability of preserves to them add preservatives, usually sodium benzoic acid, at the rate of 1 g per 1 kg of the contents of the can. All these measures contribute to the production of good quality preserves.

Excellent snack products are new types of preserves from Сapelin, Sardine and Atlantic Saira in various sauces and fillings, the production of which is mastered by enterprises of the fish processing industry. The range of these preserves includes about 30 items.

For the preparation of preserves from capelin and Atlantic Saira, fish carcasses are used, which are placed in jars and filled with appropriate sauces. Capelin is produced in mustard sauce, in vinegar oil bay with vegetables, and Atlantic Saira is also produced in cranberry sauce.

A wide range of fish preserves is made from mackerel. The most popular mackerel preserves are fillet pieces in mustard, white, pink, tomato, apple, lemon-apple, apricot, lemon wine, spicy wine, spicy garlic and other sauces. All these products are distinguished by the pleasant flavour and aroma, the tender consistency of fish meat.

The industry has mastered the production of preserves not only in small containers of 50-250 g but also in large cans of 1.3-5 litres.

The production of canned fish includes several key steps:

• Selection and preparation of fish: Common fish for canning include tuna, sardines, mackerel, salmon, sprats, and anchovies. The fish is carefully cleaned, with bones and skin removed (depending on the type), then cut into pieces or left whole.

• Thermal processing: The fish undergoes thermal processing, such as boiling, frying, or smoking, depending on the recipe. This step kills bacteria and enhances the flavour.

• Packaging: The processed fish is packed into metal or glass jars, with the addition of oils (such as olive or sunflower oil), brine, or marinades.

• Preservation: After packaging, the cans are hermetically sealed and sterilized, which allows the product to be stored for several years without refrigeration.

• Labelling and packaging: The final product is labelled and packed for sale in stores.
  
  

Canned fish is very convenient because it can be eaten straight from the can or used to prepare a variety of dishes:

• Direct consumption: Canned fish can be eaten right from the can, accompanied by some bread or crackers. It's a great option for a quick snack.

• Salads: Tuna and sardines are often added to salads. For example, tuna pairs well with greens, tomatoes, cucumbers, and boiled eggs, while sardines can be used for simpler vegetable salads.

• Sandwiches and snacks: Tuna or sprats are great for making sandwiches with mayonnaise, greens, and vegetables. Anchovy sandwiches are also popular due to their intense flavour.

• Pasta: Canned fish can be added to pasta dishes. For instance, tuna or anchovies bring a unique aroma to pasta, especially when combined with olives, capers, and tomatoes.

• Pizza topping: Anchovies are often used as a pizza topping, giving it a savoury and rich taste.

• Soups and stews: Some canned fish can be used for making soups or stews. For example, salmon or sardines in tomato sauce can serve as the base for fish soups.
  
  

Canned fish can be beneficial due to the important nutrients they contain:

• Omega-3 fatty acids: Fish, especially tuna, salmon, and sardines, are rich in omega-3 fatty acids, which are good for heart and brain health.

• Protein: Canned fish is an excellent source of protein, important for muscle growth and repair.

• Vitamins and minerals: Canned fish contains B vitamins, vitamin D, calcium (especially if the fish is canned with bones), iron, and iodine.     
  
  

Canned fish does not require special storage conditions before opening:

• Before opening: Store canned fish in a dry, cool place at room temperature. The shelf life is usually several years (check the packaging for exact dates).
• After opening: Store opened cans in the refrigerator and consume the product within 2-3 days. Transfer the fish to an airtight container to preserve its flavour and aroma.

Canned fish is a convenient, delicious, and nutritious product that can be used in various dishes. With a wide range of flavours and types of fish available, everyone can find an option that suits their taste.

Hot and Cold Smoked Fish

Smoked fish is a popular delicacy prepared by curing and then smoking fish to enhance flavour and extend its shelf life. There are two main methods of smoking fish: hot smoking and cold smoking, and they differ in temperature, texture, and taste.

Hot Smoked Fish

Hot smoking involves cooking the fish at a high temperature while it is being smoked. The fish is exposed to heat and smoke at temperatures between 120°F (49°C) to 180°F (82°C). This process not only adds flavour but also fully cooks the fish, making it safe to eat immediately.

Types of Fish Commonly Hot Smoked:

• Salmon
• Trout
• Mackerel
• Tuna
• Haddock

Characteristics of Hot Smoked Fish:

• Texture: The fish is flaky and moist, similar to cooked fish.
• Flavor: Strong, rich, and smoky flavour that deeply penetrates the fish.
• Shelf Life: Can last for several days in the refrigerator, or longer if vacuum-sealed.
• Uses: Hot smoked fish can be eaten as-is or used in dishes like salads, pastas, or sandwiches. It's ready to eat right after smoking.
  
  

Cold Smoked Fish

Cold smoking, on the other hand, involves curing the fish and then smoking it at a low temperature, usually below 90°F (32°C). This process can take several hours or days, and the fish is not cooked during smoking. Cold smoking gives the fish a delicate, smoky flavour but requires the fish to be cured with salt first to ensure it is safe to eat.

Types of Fish Commonly Cold Smoked:

• Salmon 
• Cod
• Haddock
• Herring
• Mackerel

Characteristics of Cold Smoked Fish:

• Texture: Silky, smooth, and firm. The texture is more similar to raw fish than cooked.
• Flavor: A more subtle, delicate smoky flavor compared to hot smoked fish.
• Shelf Life: It has a longer shelf life when refrigerated or vacuum-sealed due to the salt curing process.
• Uses: Cold smoked fish is often thinly sliced and eaten raw, typically served on bagels with cream cheese, in salads, or as part of appetizers like canapes.
  
  

Proper storage of hot-smoked fish is essential to maintain its flavour, texture, and safety. Hot-smoked fish should be refrigerated as soon as possible after smoking to preserve its quality. Keep the fish at or below 40°F (4°C) in the refrigerator. When properly refrigerated, hot-smoked fish typically lasts about 5–7 days. Store the fish in an airtight container, or tightly wrap it in plastic wrap or aluminum foil to prevent air exposure and the spread of odours to other foods.

Both hot-smoked and cold-smoked fish offer unique flavours and textures, making them versatile ingredients for a wide variety of dishes. Hot smoked fish is fully cooked and ready to eat, often enjoyed in meals that require a firmer, flakier texture. Cold smoked fish, on the other hand, has a delicate texture and is usually served raw in thin slices, often as a gourmet appetizer or in sandwiches. Both methods are excellent ways to preserve and enhance the natural flavours of fish.

Ham and smoked products

Ham is a type of preserved meat, typically made from the hind leg of a pig. The meat is cured, which means it’s treated with salt, nitrates, and sometimes sugar to preserve it and enhance its flavour. Ham can be smoked, air-dried, or wet-cured (brined) to create different textures and tastes.

The different properties of raw materials and cooking methods allow us to produce products that meet a wide variety of consumer demands.

Depending on the nature and specifics of processing, finished products are divided into boiled, smoked-boiled, smoked, smoked-baked, baked, and moulded (pressed). Smoked products are also divided into ham, baked and cooked.

Ham products are usually made from chilled pork cuts, pre-salted and mature, smoked, boiled and dried. Ham products are characterised by a pronounced ham aroma, a pleasantly delicate flavour and a bright natural colour.

Baked products, unlike ham, are made from fresh, unsalted raw material and baked at high temperatures. The production flow chart for baked products is as follows: cooling and maturation of raw materials for 2-3 days, cutting and preparation of raw material, baking, cooling, and packaging.

Boiled products are made from unsalted products seasoned with spices that improve the taste of the products, which, unlike baked products, are not flavoured during the cooking process. The process flow diagram for boiled products is as follows: cooling of raw materials, cutting, seasoning with spices, filling moulds, pressing, cooking, cooling and packaging.

Types of Ham

• Fresh Ham: This is an uncured leg of pork, meaning it hasn’t been salted or smoked.
  
  
• Cured Ham: The most common type, is cured by either dry curing (salt rubbed directly on the meat) or wet curing (soaked in brine).
  
  
• Smoked Ham: After being cured, the ham is smoked to give it a distinctive flavour, which is rich, deep, and slightly sweet.
  
  
• Country Ham: Popular in the U.S., this is a dry-cured and often smoked ham, aged for a longer period, resulting in a very salty and bold taste.
  
  
• Prosciutto: An Italian delicacy made from dry-cured ham, usually served uncooked in thin slices.

 Smoked Products

Smoked products are meats (or other foods like fish and cheese) that have been cured and then exposed to smoke from burning wood. Smoking imparts a distinct, rich, and slightly sweet flavour to the meat and adds an extra layer of preservation.

Common smoked products include:

1. Bacon: Cured and smoked pork belly.
   
   
2. Smoked Sausage: Sausages that are smoked for flavour and preservation, such as kielbasa or andouille.
   
   
3. Smoked Fish: Salmon, mackerel, and herring are commonly smoked.
   
   

Health Benefits of Ham and Smoked Meat

Protein-Rich: Ham and smoked meats are excellent sources of high-quality protein, which is essential for muscle maintenance and growth.

Vitamins and Minerals:

• Iron: Essential for red blood cell production.
• B Vitamins: Especially B6 and B12, it support energy metabolism and nervous system health.
• Zinc and Selenium: Important for immune function and cell repair.
  
  

Low in Carbs: Ham and other smoked meats are naturally low in carbohydrates, making them suitable for low-carb and keto diets.

However, it’s important to eat them in moderation because they can be high in sodium and fats, particularly in processed varieties.

Ham is typically made from pork, specifically the hind leg of the pig. However, there are variations where ham-like products are made from other meats:

- Turkey Ham: Made from turkey thigh, often lower in fat than pork.

- Beef Ham: Less common but made similarly to pork ham, using the hindquarters of beef.

Ham is a versatile meat and can be served in many different ways and occasions:

1. Breakfast: Slices of ham or ham steaks can be served with eggs, toast, or in breakfast sandwiches.
2. Sandwiches: Thinly sliced ham is commonly used in sandwiches and wraps.
3. Holiday Meals: Large hams are often served as a centrepiece at holiday dinners like Christmas, Easter, or Thanksgiving. Glazed ham is particularly popular during these meals.
4. Appetizers: Ham, especially cured ham like prosciutto, is often served with cheese, crackers, and fruit as a starter or appetizer.
5. Salads and Soups: Diced ham can be added to salads, pasta dishes, or soups for extra flavour and protein.

Cooking and Serving Ham

- Baked Ham: Often cooked with glazes made from honey, brown sugar, or mustard for a sweet and savoury combination.

- Cold Ham: Pre-cooked and sliced ham is served cold in sandwiches, charcuterie boards, or salads.

- Grilled or Fried: Ham steaks can be grilled or fried for a quick and tasty meal.

Ham and smoked products are flavorful, versatile, and rich in essential nutrients like protein, vitamins, and minerals. While they provide health benefits, it’s important to be mindful of sodium and fat content when consuming them regularly. From festive holiday dinners to everyday sandwiches, ham and smoked meats have a place in many types of meals across cultures.

Aspic

Aspic is a savoury jelly made from meat stock or broth, set with gelatin. It is traditionally used to encase meat, fish, or vegetables, creating an elegant presentation. Aspic can be served as an appetizer, a side dish, or a decorative element on a buffet.

Aspic has a mild, savoury flavour that reflects the ingredients used in its preparation. The taste can vary depending on the stock (meat or fish), the type of meat or vegetables included, and the seasonings. Generally, aspic is not overly strong in flavour; it is often described as:

• Savoury: The flavour of the meat or fish stock dominates, providing a rich, taste.
• Mild: It is usually not spicy or overpowering, making it a versatile dish that can complement various flavours.
• Refreshing: When served chilled, aspic can be refreshing, particularly when it includes herbs or a tangy element from vinegar or lemon.

Overall, aspic offers a unique combination of textures and flavours, making it an interesting addition to a meal or appetizer spread.

Ingredients

The basic ingredients for aspic include:

1. Meat or Fish Stock: The foundation of aspic, typically made from simmering bones, meat, or fish with aromatics (onions, carrots, celery) to extract flavour.
2. Gelatin: This can be derived from animal bones or purchased as powdered or sheet gelatin. It helps the aspic set and gives it its jelly-like consistency.
3. Meat or Vegetables: Commonly included ingredients are cooked meat (like chicken, beef, or ham), seafood (like shrimp or crab), and various vegetables (like carrots, peas, or bell peppers).
4. Seasonings: Salt, pepper, and herbs (such as thyme, bay leaves, or parsley) are added for flavour.
5. Acid: Sometimes, a splash of vinegar or lemon juice is included for a tangy contrast.

Preparation

1. Making the Stock: Start by simmering meat or fish bones with water, vegetables, and seasonings for several hours. Strain the liquid to remove solids.
2. Adding Gelatin: Once the stock is ready, it should be clarified and then combined with gelatin, following the package instructions for blooming and dissolving it.
3. Incorporating Ingredients: Add the desired meats, fish, and vegetables to the mixture, ensuring they are evenly distributed.
4. Setting: Pour the mixture into moulds or serving dishes and refrigerate until it sets, usually for several hours or overnight.
5. Serving: Once set, aspic can be unmolded and sliced for serving. It is often garnished with herbs or served with sauces.

Uses of Aspic

• Presentation: Aspic is often used in elaborate presentations, showcasing the ingredients encased in a glossy, clear jelly.
• Appetizers: It is commonly served as a cold appetizer, particularly in buffets or festive occasions.
• Culinary Tradition: Aspic has historical roots in European cuisine and is associated with classic dishes, often featured in French and Russian culinary traditions.

Variations

• Vegetable Aspic: A vegetarian version can be made using vegetable broth and gelatin derived from plant sources (agar-agar).
• Seafood Aspic: Using fish stock and seafood creates a lighter, more delicate flavour.
• Fruit Aspic: While not savoury, fruit aspic is a dessert version made with fruit juices and gelatin, incorporating fresh fruit.

Aspic remains a classic dish that reflects culinary artistry and tradition, appreciated for both its taste and visual appeal.

Blood sausage

 Blood sausage is a type of sausage made primarily from animal blood, typically mixed with a filler such as grains (oats, barley, or rice), fat, and seasonings. It is a common traditional dish in many cultures around the world, with variations depending on the region.

Blood sausage has ancient roots and is believed to have originated in various cultures as a way to preserve meat and utilize every part of the animal. Different regions developed their own recipes based on local ingredients and culinary traditions

Cooking Techniques:

• Grilling/Frying: Many varieties, like black pudding and morcilla, are commonly grilled or pan-fried, giving them a crispy exterior while keeping the inside moist.
  
  
• Steaming: Sundae is often steamed, allowing it to retain its shape and moisture.
  
  
• Simmering: Blood sausages can also be simmered in broth or served in stews, where they absorb flavours from other ingredients.    

Serving Suggestions:

• Sides: Blood sausages are often served with hearty sides like mashed potatoes, sauteed vegetables, or sauerkraut.
  
  
• In Dishes: They can be sliced and added to soups, and stews, or served with fried eggs for breakfast.
  
  
• Condiments: Mustard, apple sauce, or vinegar-based sauces are common accompaniments.

Cultural Significance

• Festivals and Traditions: In many cultures, blood sausage is associated with harvest festivals or celebrations, where it plays a central role in communal meals.
  
  
• Symbol of Resourcefulness: The use of blood sausage highlights the idea of "nose-to-tail" eating, where all parts of the animal are utilized, promoting sustainability and reducing waste.

Regional Variations

• United Kingdom/Ireland: Black pudding is often included in the famous full English breakfast, showcasing its cultural importance.
• Spain/Latin America: Morcilla varies widely across regions; for example, in Galicia, it's often made with onions and spices, while in Argentina, it may include rice and is a staple at asados (barbecues).
• Germany: Blutwurst can be made with additional ingredients like liver or potatoes, leading to regional differences in texture and flavour.
• France: Boudin noir is sometimes served with a sweet accompaniment, such as caramelized apples, highlighting a balance of savoury and sweet flavours.

Nutritional Aspects

• Rich in Iron: Due to its blood content, blood sausage is particularly high in iron, making it beneficial for those needing to boost their iron intake.
• Protein Source: It provides a good amount of protein, which is essential for muscle health and overall nutrition.
• Caloric Density: Blood sausages can be quite calorie-dense due to their fat content, so portion control is advisable, especially for those monitoring their diet.

Modern Trends

In recent years, blood sausage has gained popularity in gourmet and artisan food circles. Chefs are experimenting with unique flavour combinations and modern presentations, often incorporating local and seasonal ingredients to elevate traditional recipes.

Blood sausage remains a fascinating and flavorful dish that reflects cultural heritage, resourcefulness, and culinary creativity. Whether enjoyed at a street market or as part of a fine dining experience, it offers a taste of tradition and a connection to the past.

We know some well-known types of blood sausage from different countries:

• Black Pudding (UK and Ireland): A classic British and Irish blood sausage made from pork blood, fat (often suet), oats or barley, and spices. It’s typically served as part of a traditional breakfast.

• Morcilla (Spain and Latin America): A popular Spanish and Latin American version of blood sausage, often mixed with rice or onions and seasoned with paprika, garlic, and other spices. It's commonly grilled, fried, or used in stews.

• Blutwurst (Germany): A German variety that is usually made from pork blood, fat, and various fillers like barley. It can be eaten cold, sliced, or fried.

• Boudin Noir (France): French blood sausage, often made from pork blood, fat, onions, and spices. It has a smoother, more delicate flavour compared to some other blood sausages.

• Kaszanka (Poland): A Polish version of blood sausage made from pork blood, liver, buckwheat or barley, and spices. It's commonly grilled or fried.

• Sundae (Korea): A Korean blood sausage made from pig's blood, mixed with noodles, rice, or vegetables, often served steamed as street food.

Blood sausage is rich in iron and protein, but its strong flavour and texture can be an acquired taste for some. It's often paired with hearty sides like potatoes or served in soups and stews.

Pâté and Liverwurst

Liverwurst

Liverwurst is a sausage made primarily from the liver, typically pork or calf liver, along with other meats and spices. It has a smooth, spreadable texture and is often enjoyed on bread or crackers.

Liverwurst contains vitamins A and B12, iron, and other nutrients. It has a distinct, savoury flavour that pairs well with mustard, pickles, and onions.

Pâté

Classic pâté is typically served as an appetizer or a light snack. It's often enjoyed with a variety of accompaniments, such as:

• Bread: Toasted baguette slices or crusty bread are common choices.

• Crackers: Crisp crackers provide a good base for the pâté.
  
  
• Toast: Thinly sliced toast can also be used.
  
  
• Vegetables: Sliced cucumbers, celery, or radishes add a refreshing crunch.
  
  
• Fruits: Sliced apples or pears can complement the rich flavour of the pâté.
  
  
• Cornichons: Small, pickled cucumbers that are a classic pâté accompaniment.
  
  
• Chutney: A sweet and tangy condiment that can enhance the flavour of the pâté.
  
  
• Mustard: A Dijon mustard or whole-grain mustard can add a spicy kick.
  
  

Pâté can also be served as a main course, especially if it's made with a larger quantity of meat. It can be paired with a salad, roasted vegetables, or a side of pasta.

Pâté is a luxurious spread made from a mixture of ground meat and fat, often including liver, and sometimes other ingredients like vegetables, herbs, and spices. Originating from French cuisine, pâté can be smooth or coarse in texture, depending on how it is prepared. It is typically served as an appetizer on bread or crackers and can be made from various meats, including pork, duck, and chicken.

Key Differences Between Liverwurst and Pâté

• Texture: Pâté can range from smooth to coarse, while liverwurst is usually smooth and spreadable.
• Ingredients: Pâté often includes a variety of meats and additional ingredients like herbs and spices, whereas liverwurst is primarily made from liver and other meats.
• Origin: Pâté has its roots in French cuisine, while liverwurst is traditionally German.

Both liverwurst and pâté offer rich flavours and can be enjoyed in various ways, whether as a spread on bread or as part of a charcuterie board.

Chicken pâté is a delicious and versatile spread made from chicken livers or other parts of the chicken, blended with various seasonings and ingredients to create a smooth, rich texture. Here are a couple of popular recipes:

Classic Chicken Liver Pâté

This recipe is a luxurious starter that can be made ahead of time for easy entertaining.

Ingredients:

• 375 grams of unsalted butter
• 400 grams chicken livers (trimmed)
• 2 large garlic cloves (1 crushed, 1 finely sliced)
• 3 thyme sprigs (leaves only)
• 3 tablespoons Madeira
• 4 slices brioche
• 1 Bramley apple (cored and diced)
• Onion chutney (to serve)
• Cornichons (to serve)

Instructions:

1. Melt 250 grams of butter in a pan, add the garlic and thyme, and cook for 1 minute.
2. Add the chicken livers and cook until browned but still pink in the middle.
3. Add the Madeira and cook for another minute.
4. Blend the mixture until smooth, then pass through a sieve.
5. Melt the remaining butter and pour over the pâté to seal.
6. Chill for at least 2 hours before serving with brioche, apple, chutney, and cornichons.

Country Chicken Pâté

A lighter version using chicken breast and low-fat ingredients.

Ingredients:

• 1 teaspoon butter
• ½ cup onion (finely chopped)
• 2 garlic cloves (chopped)
• 4 ounces chicken livers
• 2 tablespoons sweet red wine (port or other)
• ½ teaspoon salt
• ½ teaspoon black pepper
• ¼ teaspoon dried thyme
• ¼ teaspoon ground nutmeg
• Dash of ground cinnamon and allspice
• 1 tablespoon low-fat sour cream
• 1 pound skinned chicken breast (cut into 1/2-inch pieces)
• 1 (8-ounce) block of fat-free cream cheese (cubed and softened)

Instructions:

1. Sauté the onion and garlic in butter until soft.
2. Add the chicken livers and cook until no longer pink.
3. Add the wine, salt, pepper, thyme, nutmeg, cinnamon, and allspice, and cook for another minute.
4. Blend the mixture with sour cream, chicken breast, and cream cheese until smooth.
5. Chill for at least 2 hours before serving.

Chicken pâté can be served with toasted bread, crackers, or as part of a charcuterie board. It’s a delightful appetizer that pairs well with a variety of accompaniments.

Cooked sausage products

Cooked sausages are made from a mixture of beef, pork meat and bacon (or without bacon). To improve the flavour and nutritional properties of cooked sausages during the production process, raw materials are salted, seasoned, finely chopped, mixed minced with spices and bacon, stuffed into casings, fried, cooked and cooled. This technology guarantees tender and juicy products with pleasant colour, flavour and aroma. Cooked sausages do not need additional processing and can be used for breakfasts, dinners, and sandwiches. But at the same time, warmed cooked sausages with a side dish are a tasty lunch dish.

The shelf life of cooked sausages at a temperature not lower than 8°C is 3 days.

Sausage of the highest grade is prepared from selected raw materials: beef of the highest grade (35%), lean pork (40%), and pork fat (25%). This sausage has a soft, juicy consistency, pleasant a slightly salty taste with a pronounced aroma of spices; the cut shows pieces of bacon 6 mm in size.

Sausages and wieners

Sausages and wieners are intended for hot consumption.

The general technological scheme of sausages and wieners production is as follows:

salting and ripening of ground meat, secondary grinding of ripened meat; formulation of minced meat with simultaneous grinding and final processing on fine grinding machines; filling of artificial (polymer) or natural (intestinal) casings with simultaneous twisting of them into equal sections; frying with flue gases; cooking and cooling.

Sausages are produced prepackaged (in cardboard boxes or polymer bags - 250 and 500 g, pieces of 3, 5 and 10 sausages in each package) and not prepackaged.

Shelf life of sausages and wieners at a temperature of 0-8 ° C - 3 days.

Before heating sausages at home, the polymer casing should be removed; it is easy to do if you cut it from the end and unwrap it with circular movements. Heat the sausages by dipping them in boiling water for 3-5 minutes. They do not lose their flavour and nutritional properties: the crust on their surface reliably preserves their quality.

Sausages, unlike sausages, are cooked in wider and only natural casings.

Milk sausages of the highest grade are prepared from beef meat of the highest grade (35%), fatty pork (60%), eggs or melange (3%), milk powder (2%) and spices.

Premium pork sausages are prepared from lean pork (100%) and spices (salt, sugar, pepper, nutmeg or cardamom).

Creamy sausages of the highest grade are prepared from beef or veal (30%), lean pork (30%), cream (40%) and spices (salt, sugar, black and allspice pepper, nutmeg or cardamom).

Ready sausages weighing 50 g each are grouped into 4-5 pieces and packed under a vacuum in polymer films in portions.

Sausages without casing can be stored at 0-8 C for 2 days.

Top-grade pork wieners are made of lean pork (93%), cuts of bacon and jowl (7%) and spices.

Here are some of the most popular types of sausages:

• Hot dogs: A classic American favourite, often served grilled or boiled.
• Sausages: Available in various flavours and casings, such as bratwurst, kielbasa, and Italian sausage.
• Breakfast sausage: A savoury sausage often served with eggs and pancakes.
• Chorizo: A Spanish sausage known for its spicy flavour and bright red colour.
• Andouille sausage: A Cajun sausage with a smoky and spicy flavour.
• Pepperoni: A thin, cured sausage often used in sandwiches and pizza.
• Salami: A dry-cured sausage with a firm texture and strong flavour.

Sausages can be cooked in a variety of ways, including:

• Grilling: Grilling sausages add a smoky flavour and crispy exterior.
• Boiling: Boiling sausages is a simple and quick cooking method.
• Pan-frying: Pan-frying sausages is a great way to cook them indoors.
• Baking: Baking sausages can be a healthier option, as it requires less oil.

Sausages can be served in many ways, including:

• Sandwiches: Use sausages as a filling for sandwiches, such as hot dogs, subs, or wraps.
• Salads: Add cooked sausages to salads for a boost of protein and flavour.
• Pasta dishes: Sausages can be added to pasta dishes for a hearty meal.
• Breakfast: Sausages are a classic breakfast food, often served with eggs, pancakes, or hash browns.
• Appetizers: Sausages can be served as appetizers, such as cocktail sausages or mini sliders.