Their combinations with fresh vegetables, seasonal fruits, berries, or simply high-quality olive oil will allow you to prepare a hearty, delicious, and inexpensive snack in just a few minutes. And when preparing their combinations for a larger number of people, larger packages of various cheeses, which have currently replenished the shelves, will be very useful – this way you will not only be able to save money but also be more sustainable with your choice, according to a press release.
Vaida Kurpienė, a balanced nutrition partner of the retail chain, points out that cheeses, which often end up in shoppers’ baskets, are not only an excellent source of protein and calcium but also a satisfying product. Therefore, especially in summer, they can become not only a snack but also a main course.
“For example, serving cheeses with fruits or berries will enhance the pleasure of tasting. Fruits and berries provide sweetness, cheese – saltiness and richness. And the combination of these three flavors activates the production of the pleasure hormone – dopamine. It is important to eat slowly so that all products touch the tongue’s receptors for as long as possible,” advises V. Kurpienė.
Different types – for a different summer table
One of the most popular choices is mozzarella. This soft, elastic, and inexpensive cheese with a mild milky taste pairs perfectly with tomatoes, cucumbers, basil, and high-quality olive oil, and a few slices of whole-grain bread turn such a combination into a complete meal.
A close relative of mozzarella is burrata. Hiding a filling of shredded mozzarella and cream inside, burrata has a much richer texture and stands out with an exceptionally delicate and creamy taste. It is usually served with tomatoes, basil, crispy bread, or roasted vegetables, and in the warm season, it also pairs perfectly with peaches, apricots, berries, or melons.
For lovers of bolder flavors, balanced nutrition partner V. Kurpienė recommends brinza – a cheese traditionally made from sheep’s milk. “Brinza is saltier, with a more pronounced taste, so it goes very well with cucumbers, tomatoes, bell peppers, olives, greens, and bread. In salads, it can replace regular dressing – often, there’s no need to add extra salt,” the dietitian notes.
For lovers of milder flavors, moldy brie cheese is an excellent choice. Although this cheese, characterized by a buttery aroma and creamy consistency, is often considered a dessert cheese, it pairs perfectly not only with fruits or berries but also with arugula, olives, or roasted vegetables.
Meanwhile, for those looking for heartier, quick-to-prepare, and inexpensive meal options, it is recommended to try various types of spreadable cheese. It is enough to slice whole-grain bread, on which each family member can spread their favorite cheese. With cherry tomatoes sliced alongside, a fresh and satisfying meal is guaranteed.
Tear-apart cheese sticks, especially popular with children, can also become another complete snack. “There are people who look at cheese sticks suspiciously, as if they are a highly processed product. This is not true. Tear-apart cheese sticks are simply mozzarella, just with less moisture, a firmer texture, and a different shape,” emphasizes V. Kurpienė.
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According to the dietitian, tear-apart cheese sticks contain a lot of protein, calcium, and vitamin B. Two regular-sized sticks have about 120 kcal, so just two or three can be fully sufficient for a quick snack.
Which cheese can be stored longer in the refrigerator, and which – shorter?
Ernesta Vareikytė, head of media relations for the retail chain, notes that, with the exception of long-aged, hard varieties, cheese is generally a fairly perishable dairy product. So, the quality of the cheese you serve on the table also depends on how long it has been stored in your home refrigerator.
“Mozzarella, burrata, and brinza should not stay in the refrigerator for long. Moldy brie, tear-apart cheese sticks, or, for example, camembert prepared for baking with mango chutney, last longer in the refrigerator. However, these few examples, I have no doubt, immediately go to the buyers’ dining table – especially when guests arrive or simply when wanting to enjoy a delicious snack, these cheeses are combined with other products on the plate,” she advises.
Salad with burrata
For those who decide to treat themselves and their loved ones to a light and quick-to-prepare cheese snack, balanced nutrition partner V. Kurpienė offers a couple of delicious ideas. One of them is inexpensive, refreshing, and playful summer salads prepared in just a few minutes. You will need:
- 35% fat 150 g burrata cheese (for convenient consumption, it is recommended to choose mini burratas in a larger package);
- 250 g cherry tomatoes;
- 2 tbsp. extra virgin olive oil;
- 1 tsp. balsamic vinegar (to taste);
- fresh basil leaves, salt, freshly ground black pepper (to taste).
Preparation.
Cut the cherry tomatoes in half, arrange them on a plate intermittently with mini burrata balls. Spread gently rubbed basil leaves on top, drizzle with olive oil, season with a little salt and pepper. If you like, add a few drops of balsamic vinegar.
Summer cheese platter with fruits and berries
When friends unexpectedly drop by in summer or when organizing a party, you can quickly serve a hearty snack that allows everyone to combine different flavors. For this generous summer cheese platter, you will need:
- 50% fat 600 g mozzarella cheese;
- 35% fat 300 g burrata cheese (for convenient consumption, it is recommended to choose mini burratas in a larger package);
- 60% fat 400 g brinza cheese;
- 500 g moldy brie cheese;
- 600 g favorite berries (strawberries, blueberries, raspberries, or blackberries);
- 300 g grapes;
- 4 peaches or nectarines;
- 200 g green or black olives;
- 2 cucumbers;
- 5 regular or 500 g cherry tomatoes;
- 2 sweet bell peppers;
- 80 ml extra virgin olive oil;
- fresh basil leaves, arugula, salt, ground black pepper (to taste).
Preparation.
If necessary, drain the cheeses and serve, or first, cut them into bite-sized pieces. Slice the cucumbers, tomatoes, and peaches or nectarines, and cut the bell peppers into thin strips. Arrange everything on a plate or a wooden board along with the berries and olives. Sprinkle with salt, pepper, rubbed basil leaves, and chopped arugula. Drizzle with olive oil, and serve with whole-grain bread or a French baguette.
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Enjoy!
