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SpinDistribute.com Article Directory

The following article was published in our article directory on May 1, 2017.
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The Baladia Cheese Factory in Gembloux

Article Category: Food and Drinks

Author Name: Ramsey Khalil

The Factory

The cheese dairy project began in November 2014, following the fact that it was difficult to find traditional Lebanese cheeses in Belgium. Two years later, the cheese factory processes approximately 15,000 liters of milk per week. This milk comes from a dairy farm near Gembloux. It is pasteurized and then processed into cheeses and yogurts according to family recipes from Lebanon.

A lot of different cheeses are produced: naboulsi & halloume (cheese to grill), majdouli (equivalent to mozzarella), double cream (which contrary to what its name indicates is not fat and is identical to ricotta), labne (white cheese spread) nature, as well as yogurts, ayran (yogurt to drink) and ghee (clarified butter). All these dairy products are manufactured under supervision of Mrs. Rima Khalil. The company is totally family-owned.

The clientele consists mainly of people who know the products (Lebanese, Syrian, Mediterraneans) which all started by tastings in stores (in Gembloux, Bierges or Brussels in particular), Mrs. Khalil cheeses are also increasingly appreciated by Belgian consumers.

The company also exports part of its production in France, the Netherlands, Germany and Sweden. Many products are still in the cartons: ricotta and goat milk cheeses, yogurts on fruit beds (in collaboration with a local fruit producer).

Baladia is in the process of expanding the factory and is expected to become able to deliver soon its cheese products to most European markets.

History

It's not a surprise that cheese has actually been around for a long period of time. With price quotes ranging from 5,000 years to 10,000 years of ages, cheese is in fact older than background. The most accepted variation of its beginning is that it was likely the way that currently sour milk was maintained.

By waiting on the sour milk to separate, the solids can be gotten rid of, pushed and salted and then consumed. This probably occurred in the Middle East. These early cheeses were most likely really salted as well as acidic. At a later factor somebody uncovered that milk kept in the tummy of a calf became better cheese as well as rennet, the enzyme that assists absorb milk entered cheese background.

Ancient to Modern

As soon as cheese took a trip to cooler environments, salt and also acid came to be a little lesser, permitting germs and also mold to come to be part of the flavoring of aged cheeses. Cheese was important in ancient Greece and Rome. Cheese making was pointed out in Homer's Odyssey. Inning accordance with cheese background, the art of making cheese was established by the time the Roman Empire came into power.

The approaches utilized to transform a variety of milk into a variety of cheeses are similar to those utilized today. Cheese was considered component of an everyday diet. The Roman procedure of making cheese spread throughout the well-known world. When the Empire decreased and fell, cheese history moved on. As long-distance profession fell off, local cheese manufacturers started to create more diverse cheeses and processes. France and Italy take their area in cheese background by having the greatest varieties of cheeses: regarding 400 each.

In the modern-day area of cheese background, the huge occasion was the industrialized production of cheese. The initial cheese factory opened up in Switzerland in 1815. Bigger scale manufacturing was developed in the United States with its very first assembly-line cheese factory in 1851. The necessary cheese ingredient, rennet, began being mass produced a decade later on.

Conventional cheese making was eclipsed by factory cheese making around The second world war. Today, cheese history documents that the majority of cheese is factory made.

Keywords: Mediterranean Cheese and Yogurt

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