Discovering Labaneh cheese from Israel
Making a noticeable fragrant presence amidst other dairy products, Labaneh takes its distinguished place with its unique texture and versatile […]
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Cheese With Olive Oil Drizzle
Definition and Scope
Cheese with olive oil drizzle refers to a preparation style where finished cheeses are coated or topped with extra virgin olive oil. This technique enhances preservation, adds moisture, and introduces complementary flavors. The category includes both fresh and aged cheeses from various milk types. Olive oil drizzling is applied post-production, distinguishing it from oil-marinated cheeses that may include herbs or spices.
This style spans multiple cheese families including semi-soft, hard, and fresh varieties. Common examples include drizzled feta, manchego, and pecorino cheeses. The practice originated in Mediterranean regions where both cheese-making and olive oil production are prominent. It represents a cross-category preparation method rather than a distinct cheese type.
Production Technique
The production process begins with fully formed cheeses that have completed their primary aging cycle. Artisans select high-quality extra virgin olive oil for its flavor complexity and antioxidant properties. The oil is applied through brushing, spraying, or gentle pouring to create a thin, even coating. This application typically occurs just before packaging or serving.
Temperature control is crucial during application to maintain cheese integrity. Most producers work at cool room temperatures between 15-18°C. The oil layer acts as a protective barrier against moisture loss and oxidation. Some variations include light scoring of the rind to improve oil penetration in harder cheeses.
Sensory Profile
Olive oil contributes distinct fruity, peppery, and grassy notes that complement the cheese’s base flavors. The oil’s richness enhances mouthfeel, particularly in drier cheese varieties. This combination creates a layered tasting experience where oil and cheese flavors evolve separately yet harmoniously.
Visual characteristics include a glossy surface sheen and deepened color tones. Texturally, the oil softens hard rinds and adds suppleness to the cheese paste. The finish often carries lingering olive oil notes that balance the cheese’s saltiness and acidity. Different olive oil varieties significantly alter the final sensory outcome.
Culinary Applications
This preparation excels in cheese board presentations where it adds visual appeal and prevents drying. The oil-infused cheeses pair exceptionally with crusty bread, allowing the oil to be absorbed. They serve as ready-to-eat appetizers requiring no additional preparation or dressing.
In cooking, these cheeses perform well in baked dishes where the oil contributes to browning and flavor development. They’re particularly valued in Mediterranean-inspired salads and pasta dishes. The oil coating also makes them suitable for grilling or broiling without added fats.
Regional Examples
Spain produces notable examples including olive oil-drizzled Manchego and Mahón cheeses. Greek producers commonly apply this technique to feta and kefalotyri varieties. Italian variations include pecorino romano and aged ricotta salata with olive oil coatings.
Modern American creameries have adopted this style for goat cheeses and aged cheddars. Portuguese producers feature it on Serra da Estrela and other sheep’s milk cheeses. Each region typically uses local olive oil varieties, creating distinct terroir-driven combinations.