Urdă vs Ziger
Urdă
Facts
- Texture
- Fresh
- Type
- Whey
- Rind
- No rind
- Country
- Bulgaria
Urdă is a fresh whey cheese from Bulgaria. Cooks across the Balkans use the same name, or a close spelling, for cheese made by heating the whey left after other cheeses are drained. In Bulgaria it is also called izvara. The paste is white, soft, and finely grained, with a mild sweetness. It is eaten fresh, not aged under a rind, and it belongs in home cooking more than on a formal board.
Ziger
Facts
- Texture
- Fresh
- Type
- Whey
- Rind
- No rind
- Country
- Italy
- Place
- South Tyrol
Ziger is a fresh whey cheese from South Tyrol in Italy. The name is the Alpine word for this style, and the same word is used in Switzerland for a cheese made in the same way. Whey left after cheesemaking is heated so the proteins that remain set into a soft white curd. The result is mild, slightly tangy, and meant to be eaten fresh. It is closer to ricotta than to an aged mountain wheel with a firm rind.