{"id":5177,"date":"2014-02-17T08:00:06","date_gmt":"2014-02-17T13:00:06","guid":{"rendered":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/?p=5177"},"modified":"2014-04-03T10:17:14","modified_gmt":"2014-04-03T14:17:14","slug":"squeaky-cheeses","status":"publish","type":"post","link":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/squeaky-cheeses\/","title":{"rendered":"Style Highlight: Squeaky, Non-Melting Cheeses"},"content":{"rendered":"

Turkey, Finland, and India<\/strong> all have their own versions of this squeaky delicacy. Their high melting-points make them perfect for frying up on the grill and highlighting as the star player in dishes. Read on to learn about how these cheeses are made and how to prepare them.<\/p>\n

How It\u2019s Made<\/h3>\n

Paneer, Halloumi, and Leip\u00e4juusto are all similar in that they are fresh, semi-firm cheeses that can be cooked without melting. Halloumi, a middle-eastern cheese traditionally made with a mixture of goat\u2019s milk and sheep\u2019s milk, is remarkable in that no acid or acid-producing bacteria are used in its preparation. For this cheese, the whey used for scalding needs to be heated to about 195\u00b0F to bring out the whey proteins from the liquid. The curd is then skimmed off and drained. In Cyprus, Halloumi\u2019s country of origin, the whey cheese is referred to as \u201cAnari\u201d and it closely resembles ricotta. The Halloumi is finished by being boiled in the clarified hot whey until it floats to the surface.<\/p>\n

The preparation of Paneer differs in that some sort of acid like lemon juice, vinegar, or yogurt is added to the hot milk to separate the curds and whey. After the curds are drained and the excess water is pressed out, the paneer is bathed in cold water for two to three hours, resulting in its distinctive texture and appearance.<\/p>\n

\"Grilloumi<\/a>

Halloumi has become so popular in recent years that cheesemakers are riffing on the protected-by-origin cheese.<\/p><\/div>\n

Why Won\u2019t it Melt?<\/h3>\n

There are several factors responsible for making theses cheeses such stubborn melters. To explain how they work, it\u2019s important to understand what makes cheese melt in the first place. Basically, it\u2019s all about the proteins. When cheese is heated up, the bonds holding the protein structure together start to loosen. After the bonds break, the structure of the cheese is compromised, resulting in stringy, goopy yumminess. Moisture, salt, fat, age, and acidity are all components that affect how these proteins are broken down. Cheese like Halloumi and Finnish Leip\u00e4juusto are tricky to melt because of their low acid contents.<\/p>\n

For Paneer, the acid used in the cheesemaking process dissolves the calcium glue that holds the casein proteins together and thus eliminates each protein\u2019s negative electrical charge. This leaves the proteins free to clump together which help to maintain the cheese\u2019s structure when heated. Mmm, science!<\/p>\n

\"Paneer<\/a>

Photo by Kulsum Kunwa<\/a><\/p><\/div>\n

Why Does it Squeak?<\/h3>\n

The origins of some cheeses squeaky texture has been a source of debate within the cheese community. Some attribute it to the sound of air escaping from the cheese after being bitten into, but the answer is, yet again, in the proteins.<\/p>\n

The same protein clumps created by the acid in Paneer and the rennet in Halloumi are what give these cheeses their signature squeak. The sound is coming from the long protein strands rubbing against the enamel of your teeth. The New York Times once compared the sound to a couple of \u201cballoons trying to neck.\u201d Next time your snack on some cheese curds, try picturing that with a straight face.<\/p>\n

\"Grilled<\/a>

Want to make a vegetarian’s or cheese-lover’s day? Include Halloumi on your next kebab<\/a>.<\/p><\/div>\n

How to Eat it<\/h3>\n

Because they retain their shape when heated, these cheeses have what it takes to stand on their own at mealtime. Halloumi is salty with a mild flavor similar to mozzarella. It is traditionally garnished with mint both to add flavor and act as a preservative. Even though the cheese doesn\u2019t melt, the texture does change significantly when warm. Halloumi and Leip\u00e4juusto are dense and chewy when cold but heating them up brings them to a silky consistency while still maintaining the just the right amount of bite. Frying the cheese also gives it that crispy brown crust that\u2019s so<\/em> desirable.<\/p>\n

Halloumi is often served with a side of vegetables or in salads while the Finnish will eat their Leip\u00e4juusto for breakfast with a cup of coffee. Paneer is more commonly found as an ingredient in larger dishes like sandesh, rasmalai, and paneer tikka masala.<\/p>\n","protected":false},"excerpt":{"rendered":"

Learn how squeaky cheeses are made and the science behind why they don’t melt when heated<\/p>\n","protected":false},"author":25,"featured_media":5183,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"om_disable_all_campaigns":false,"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","cybocfi_hide_featured_image":"","footnotes":""},"categories":[15],"tags":[],"coauthors":[426],"class_list":["post-5177","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cheese-iq"],"acf":[],"yoast_head":"\nStyle Highlight: Squeaky, Non-Melting Cheeses - culture: the word on cheese<\/title>\n<meta name=\"description\" content=\"Learn how squeaky cheeses are made and the science behind why they don't melt when heated\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/squeaky-cheeses\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Style Highlight: Squeaky, Non-Melting Cheeses\" \/>\n<meta property=\"og:description\" content=\"Learn how squeaky cheeses are made and the science behind why they don't melt when heated\" \/>\n<meta property=\"og:url\" content=\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/squeaky-cheeses\/\" \/>\n<meta property=\"og:site_name\" content=\"culture: the word on cheese\" \/>\n<meta property=\"article:author\" content=\"https:\/\/www.facebook.com\/michele.debczak\" \/>\n<meta property=\"article:published_time\" content=\"2014-02-17T13:00:06+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2014-04-03T14:17:14+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-content\/uploads\/2014\/03\/style_squeaky_featured.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"750\" \/>\n\t<meta property=\"og:image:height\" content=\"368\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"Michelle Debczak\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"Michelle Debczak\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"4 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"WebPage\",\"@id\":\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/squeaky-cheeses\/\",\"url\":\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/squeaky-cheeses\/\",\"name\":\"Style Highlight: Squeaky, Non-Melting Cheeses - 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