What is the cheese?

Hoop Cheese is a simple traditional cheese made only from milk where the whey was completely pushed. It differs from traditional farmer's cheese in that it contains no cream and salt. The cheese is located in a round form called a hoop and is sold in the form of large wheels covered with red wax. In principle, it is a slight type of Cedar cheese and is sold fresh in the Semisoft state. Sometimes the cheese can leave a little old to increase its strength.

It used to be in southern cuisine in the United States, but it is difficult to find it commercially for various reasons. First, it is difficult to automate the production process. It is also spoiled very quickly and is not so tasty compared to other available cheeses. In earlier times, it has been produced much more than other types of cheeses, but it can currently be found only in small grocery stores, restaurants and petrol stations in the southern part of the United States. Farmer or Groce Castor does it in the back of the store and sells fresh cheese from the wheel.

usually keeps the hoop cheese for about a week or two, so foodmakers are trying to sell it as quickly as possible. In addition, cutting the cheese from the wheel increases the surface area of ​​the exposed air, which shortens the bailout time. At the end of the 19th century, it was so fast seller the item that cheese manufacturers created a special cheer cutter to cut it. The cutter takes the form of a turntable and has a knife attached to it. Companies used to allow this cutter to allow sellers to cut out the exact amount of cheese required by the customer.

Experts recommend eating hoop cheese at room temperature. It is a mild cheese that is slightly rubber when it is fresh, but if it is allowed, it ages. It has a rich, yellow color and walnut taste, which is also soft, so only excellent word ingredients. Some chefs use hoop cheese to provide a creamy texture for cheese dishes without sharply raising its taste or make a bowl sticky. It tastes great for biscuits or fruit and some use it to make grilled sandwiches or stapling meals such as macarones and cheese.

This cheese has very low humidity, so if it is allowed, it ages well. For the aging of this cheese, vacuum wedges should be and stored in the refrigerator. If the whole cheese wheel is aged, there is no need to sea it because the wax coating keeps all bacteria out. The cheese develops a sharper taste after about three months. Hoop cheese is currently found in the farmers' markets, and in places outside the roads on the south-pax of its eating is maintained alive only through tradition.