Tzfat cheese

History

The cheese began to be produced in 1840 at HaMeiri Dairy, established in the home of Meir Arzoni (later HaMeiri), who immigrated from Persia. Gvina sfattit is a mild curd cheese molded in a basket that gives the cheese distinctive circular striations. The cheese has an elastic texture and low fat content. The milk is pasteurized at a low 72 °C (162 °F), which preserves the food proteins.Trimming is based largely on the action of enzymes contained in a special ferment and on calcium chloride rather than on the action of lactic acid. The fermentation is quick, about an hour. After the separation of most of the whey, the cheese is stored for several hours in straw or plastic baskets to drain the remaining whey and to form its round shape. For the remainder of the draining time, the cheese is inverted several times to help the draining and to form the basket's pattern on all sides.

Fresh Tzfat cheese is used in salads and sandwiches. The aged variety can be grated for use in baking or cooking.