Carfilli cheese: benefits, harms, recipes

2024 Author: Arianna Cook | [email protected]. Last modified: 2024-01-12 17:55

Description of Carfilli cheese. Energy value, chemical composition, useful and harmful properties. Recipes and interesting facts about the fermented milk product.

Carfilli or Cairfilli is a semi-hard cheese from the UK made from pasteurized cow's milk. Texture - dense, brittle, the inclusion of solid particles is allowed; color - white or slightly yellowish (for aged heads), taste - oily, salty with sourness, with hints of citrus and young grass. The crust is natural, beige, thickens and darkens over time. The smell is cheesy, with a slight aroma of sour milk or decay. It is produced in the form of cylinders with a diameter of 25 cm and a weight of 3, 6-4, 7 kg. With prolonged maturation, a depression forms in the middle of the lateral edge of the head.

How is Carfilli cheese made?

The initial raw material - cow's milk - is collected, kept in open tanks for 2-6 hours and only then pasteurized. They are brought to the cheese dairy chilled, in closed containers. From 4.5 liters of raw materials, 600 g of the final product is obtained.

How to make Carfilli cheese:

The feedstock is heated to 32 ° C. Calcium chloride is poured in, mesophilic starter is poured in, kept for 30 minutes and only then mixed.
For curdling, rennet is poured in, waiting for the formation of calcium. The cheese grains are cut, the edges of the cubes are 0.5-0.6 cm.
Slowly raise the temperature - by 1 ° C for 10 minutes, stir vigorously until the grains are almost completely dissolved. This process should take 40 minutes.
Allow the grain to settle by tilting the pan to make it easier to separate the whey. It is recommended to turn over the formed cheese layer several times.
The whey is drained, and the layer of curd is cut with a sharp knife with ribbons 2.5 cm wide and placed on top of each other. Allow to "rest" for 10 minutes and shift 2 more times.
Strain out all the whey and manually press the curd mass into a mold with small holes. The oppression is set: for every 1-1.5 kg - 5 kg. Leave for 10 minutes.
The heads are taken out, rubbed with salt and placed under the press again.
To make Carfilli cheese like the original, the salting is repeated twice more, rubbing with salt each time. After the last salting, the oppression is left for 20 minutes.
Dry in the refrigerator, on a drainage mat, periodically turning it over - 5-7 days.
When the head is dry, olive oil is applied in a thick layer to the surface.

For ripening, the cheese is placed in a chamber with a temperature of 13 ° C and a humidity of 80-85%. Young Carfilli are tasted after 3 weeks, mature ones are served after 9-12 months. During this time, the taste changes from lemon-oily to tart orange-herbaceous.

It is interesting that for the manufacture of Carfilli they use the technology of hard cheeses and at the same time they get pasty - with short-term aging, fragile - with long-term.

The secret of an experienced cheesemaker: in order to increase the herbiness and astringency of the taste, after the formation of a thin crust, the head is wrapped with a layer of rotten grape leaves, and rye flour is rubbed in to increase the acidity.

Composition and calorie content of Carfilli cheese

The energy value of this fermented milk product is relatively low - 45-48% relative to dry matter, but consumers are also offered a fat-free version - 31%.

The calorie content of Carfilli cheese is 375 kcal per 100 g, of which:

Proteins - 23, 2 g;
Fat - 31.3 g;
Carbohydrates - 0.1 g.

Vitamins per 100 g:

Retinol - 315 mcg;
Carotene - 210 mcg;
Vitamin D - 0.2 mcg;
Vitamin E - 0.78 mg;
Thiamine - 0.03 mg;
Riboflavin - 0.47 mg;
Niacin - 0.1 mg;
Tryptophan - 5.5 mg;
Vitamin B6 - 0, 11 mg;
Vitamin B12 - 1.1 mcg;
Folate - 50 mcg;
Pantothenate - 0.29 mg;
Biotin - 3.5 mcg.

Minerals per 100 g:

Sodium - 480 mg;
Potassium - 91 mg;
Calcium - 550 mg;
Magnesium - 20 mg;
Phosphorus - 400 mg;
Iron - 0.70 mg;
Copper - 0.14 mg;
Zinc - 3.3 mg;
Chlorine - 750 mg;
Selenium - 11 mcg;
Iodine - 46 mcg.

Fats in Carfilli cheese:

Saturated fatty acids - 19, 60 g;
Polyunsaturated fatty acids - 0.90 g;
Cholesterol 90 mg

A 100 g serving of Carfilli cheese is 19% of the diet of an adult man who leads an inactive lifestyle and adheres to a low-calorie diet (2000 kcal). This amount compensates for 46% of the need for easily digestible protein and 45% of fats required for normal functioning of the body. Saturated fat is essential for stable hormonal function and recovery from exercise. With their lack, age-related changes develop rapidly, the formation of protein structures slows down or stops.

Useful properties of Carfilli cheese

Chunk of Carfilli cheese and grapes on the table

Regular introduction of this fermented milk product into the diet will help to quickly restore muscle volume lost during the transition to an irrational diet, during prolonged illness or after excessive physical exertion.

Benefits of Carfilli cheese:

Has a calming effect and eliminates insomnia. When it is necessary to control weight, reduce portions and try to finish all meals before 6 pm. And then it becomes difficult to fall asleep - under the spoon "sucks". A piece of cheese 40 g will quickly relieve hunger and help you fall asleep.
Salt and chlorine in the composition help to preserve precious moisture, normalize water and electrolyte balance, and prevent muscle cramps.
Strengthens the immune system, replenishes the vitamin and mineral organic reserve.
Strengthens bone tissue thanks to calcium and phosphorus, improves the production of hemoglobin - it contains a high amount of iron.
Normalizes heart rate and blood pressure due to potassium.
Magnesium and the work of the thyroid gland - iodine help to stabilize the production of insulin.
The easily digestible protein that enters the digestive system after fermentation improves digestion and increases the activity of the beneficial intestinal flora. After eating young cheese, a protective film forms on the mucous membrane of the digestive tract, which prevents the development of peptic ulcer disease or chronic gastritis.

This fermented milk product is most useful for healthy strong men who lead an active lifestyle.

Contraindications and harm of Carfilli cheese

Young children, pregnant women and women with lactation should choose another supplement to the daily menu - the cheese is too salty. For the same reason, it should be abandoned if there is a tendency to the formation of edema, frequent attacks of arterial hypertension, gout and exacerbation of arthrosis. Limit use for chronic pancreatitis, gastritis, peptic ulcer and colitis.

Carfilli cheese can cause harm in case of allergy to cow's milk, dysfunction or inflammatory diseases of the kidneys, frequent heartburn, impaired bile secretion and exacerbation of diseases of the digestive organs.

This product is not suitable for a cheese diet, even if it is designed for 1-3 days. The fat content is too high.

Carfilli cheese recipes

This variety is not served on a cheese plate - it is good on its own. Together with black bread, it is an ideal snack for the traditional English drink - ale. The taste goes well with fresh apples and dried fruits. It is often used to bake buns and other pastries.

Carfilli Cheese Recipes:

Vegetarian sausage … 200 g of sprouted wheat is washed, thrown back on a sieve to remove moisture, rub 200 g of beets on a fine grater. Vegetable puree is seasoned with a pinch of allspice, 1 tbsp. l. asphetids and sea coarse salt, 1 tsp. hops-suneli, 2 tsp. Provencal herbs and 1 tbsp. l. universal home seasoning. Cheese, 200 g, crumble and add to the beetroot dressing. Wheat sprouts are kneaded and ground with a mortar, combined with the rest of the ingredients and butter - 1/3 of a standard pack. A little of the vegetarian minced meat is spread on the foil and rolled so that the shape of the sausage is obtained, put into the refrigerator. When frozen, remove the foil and wrap the forms in plastic, tying around the edges. Cook in boiling water for 30-40 minutes.
Leek in 3 cheese sauce … The oven is heated to 220 ° C. Leek, 400 g, cut into equal pieces, approximately 5-7 cm long, boil in boiling water with salt for 10-12 minutes, until soft. Then they are thrown into a colander and soaked in milk (you can use soy or almond). A baking dish is greased with butter, the leek is taken out and laid out on a baking sheet, squeezing a little. Milk with the smell of leek, 300 g, poured into a saucepan, pour 40 g of cheeses - Cheddar, Carfilli and Derby with sage, 25 g of flour into it, and cook until the liquid thickens. Pour the leek with cheese sauce, spread the grated Carfilli, 50 g, mixed with 4 tbsp. l. ground breadcrumbs, and put tomato slices on top. Bake for 30 minutes until golden brown on top. The liquid does not evaporate completely, it should bubble. A hot casserole is served with boiled chicken or steamed fish.
Cheese buns … Heat water in a saucepan - on the bottom, 25 ml, drop chopped butter - 50 g, add some salt. Mix 100 g of flour with 1 tbsp. l. starch and also add to the rest of the products. Mix everything well and let it boil. Remove from heat, cool, drive in 1 egg - 3 pcs., Add grated Carfilli - 100 g. Cover the baking sheet with parchment, spread the dough on it, forming small buns. Bake at 220 ° C. The finished baked goods are enlarged and browned. 50 g of grated cheese is mixed with crushed garlic - 2 prongs, as well as mayonnaise. You should get a thick pasty consistency. The buns are seasoned with sauce through the side cut.
Scones with bow … Stir in a dry deep plate flour - 350 g, baking powder - 10 g, spices - 3 g each red and allspice in powder, salt. Frozen butter - 120 g - chopped into small crumbs, rubbed with 70 g of chopped cheese and 30 g of chopped green onions. Both workpieces are combined, stirring constantly, pour in 180 ml of cold kefir. If the dough is not firm enough and sticks to your hands, add flour. Preheat the oven to 190 ° C. The dough is rolled into a layer, not very thin, circles are cut out with a glass. Put them on a greased baking sheet, put a beaten egg on top with a brush and sprinkle with sea salt. Bake for 15-20 minutes. If dough products rise, then slightly. The scones look like low cylinders. You can not cut out circles from the dough, but divide it into triangles or rectangles.
Welsh casserole … The preparation of the products is as follows. Cut 6 potato tubers into thin slices, 2 onions - into rings, 2 leeks - into pieces 1 cm long, 100 g Carfilli - into small cubes. Preheat the oven to 200 ° C. Mix the dressing: a large egg, 50 ml of 40% heavy cream, 100 ml of milk. Grease a baking sheet with sunflower oil, lay out sliced vegetables and cheese in layers, adding salt and black pepper. The more layers, the tastier it will be. Pour, cover with foil and bake for 40 minutes. Then the foil is removed, sprinkled with chopped cheese and left in the oven for another 10 minutes. Served with sour cream.

Interesting facts about Carfilli cheese

This variety has gained popularity since 1831. The recipe was specially designed for Welsh miners. They took Cheddar as a basis, but achieved a denser texture and formed flattened cylinders. It is more convenient to take flat pieces with your hands.

This fermented milk product was made (and still is made) in Somerset, and Cheddar had to be delivered by train. In addition, it can be eaten in 2-3 weeks - the payback is accelerating, and the cost is much lower, which is very important for consumers. By 1910, 85% of the production was young cheese.

The variety was almost forgotten. The first time it was forbidden to do it during the Second World War. England completely switched to Cheddar - this cheese was included in the diet of the soldiers. There was no milk left for other types of product.

The second ban came in 1993-1996 and was caused by the bureaucratic laws of the EU. Sanitary inspectors could not agree in any way how to transport milk - in open or closed containers. According to the law, the transportation of raw materials must be carried out in a closed form, but in order to make an original product, milk must be kept in open tanks. The fulfillment of this condition had to be negotiated separately, and production was restored relatively recently - at the beginning of the 21st century.

There are very few gourmets who prefer the aged product, so Carfilli are sold young, immature, at the stage of active fermentation.

Storage conditions must be observed to preserve texture and flavor

wrap small slices in wax paper, and not in cling film, so that the cheese does not suffocate;
Tighten large pieces from above and below with foil, and leave the middle, with cut pieces, open;
if you bought a lot of cheese, so that it does not lose moisture and does not crack, wrap it with damp gauze.

If you plan to serve Carfilli on a cheese plate, you will have to take it out of the refrigerator well in advance - an hour before slicing. The taste will open only if the pieces are warmed up at room temperature.

Watch a video about Carfilli cheese: