| Tzfat Cheese | |
|---|---|
 | |
| Country of origin | Israel |
| Region | Upper Galilee |
| Town | Safed (Tzfat) |
| Source of milk | Sheep (original version),Cow,Goat,Water Buffalo |
| Texture | Semi-hard fresh and hard aged |
| Aging time | 3 to 12 months |
Tzfatit, orTzfat cheese (Hebrew:גבינה צפתית,gvina tsfattit) is a semi-hard saltycheese produced inIsrael, originally fromsheep's milk. It was first produced inSafed (Tzfat in Hebrew) in 1840 and is still produced there by descendants of the original cheese makers.[1]
The cheese was first produced around 1840 at HaMeiri Dairy, established in the home of Meir Arzoni (later HaMeiri), whoimmigrated to the Holy Land fromQajar, Iran.[2]Gvina Tzfatit is a mild curd cheese molded in a basket that gives the cheese distinctive circular striations.[3] 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 mainly based on the action ofenzymes contained in a special ferment and oncalcium chloride rather than on the action oflactic acid. Thefermentation is quick, about an hour. After most of the whey is separated, the cheese is stored in straw or plastic baskets for several hours to drain the remaining whey and 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 Tzfatit is used in salads and sandwiches. The salted and aged variety can be grated for baking or cooking.
Water buffalo Tzfatit is usually flavored withNigella sativa seeds.
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