A soft cream cheese made from cow's milk and having a smooth, creamy consistency. It is stated that the fat content and calorie content of Buko cheese is reduced, but this is not true. It is important to pay attention to the fat content and calorie content of a particular variety (there is a low-calorie Buko, and there is a high-calorie one). Fat content in absolute weight, which is indicated by the manufacturer, misinforms the consumer, who is accustomed to assessing it as a percentage of dry matter (multiply by 3). The origin of the raw materials (“milk from Danish cows”) is also not true, since the production of some types of cheese is carried out in different countries, including in Russia. The creamy consistency and unique composition with herbal additives determines the interest in it from a certain part of cheese lovers and the method of its consumption. The rights to the brand belong to Arla Foods (Denmark).
| Cheese Buko |
History of Buko cheese
The recipe for Buko cheese is not traditional. But this is one of the oldest industrial varieties of cheese, the taste and quality of which have been tested by 60 years of consumer experience. The name of this cheese is unusual. It does not coincide with the name of any cheese region in Denmark, nor with the name of the owner of the company or the inventor of the recipe. The name "Buko" is made up of two words, each of which can mean "buh" and "ko" in Danish for cow. Buko cheese belongs to the category of “young” or “curd” cheeses, which are prepared without the ripening process characteristic of hard and semi-hard cheeses.
Buko cheese production technology
One kilogram of Buko cheese requires 5 liters of milk. It is pasteurized and lactic acid bacteria are added, which form a cheese curd. To separate the whey, the product is heated to a temperature of 85°C. After this, add salt and bring the cheese to a creamy consistency. After this, the finished Buko is packaged and cooled. Most varieties (there are 17 of them in total, not including smaller packaged cheeses) also add various seasonings that make each of them special.
How to use Buko cheese
Buko cheese has a rather narrow niche and is mainly intended for making sandwiches. Some suggest combining it with seafood, adding it to confectionery and sauces.
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| Cheese Buko |
Varieties of Buko Cheese
We list the main varieties of buko cheese, indicating composition and calorie content.
- - cheese with blueberries(with blueberry dressing, fat 14 g, protein 7.4 g, carbohydrates 10.9 g, calories 201 kcal/100 g);
- - cheese with onion(1.8% dressing from spring onions, garlic, onions, wild garlic, shallots, salt, sugar; fat 15 g, protein 7.9 g, carbohydrates calorie content 185 kcal/100 g);
- - light cheese(fat 9 g, protein 10.4 g, calories 137 kcal/100 g);
- - Rucola Pesto cheese(with arugula and basil dressing, garlic, white pepper, lemon juice, protein powder, sugar and olive oil; fat 15.6 g, egg yolk 8.2 g, carbohydrates 3.5 g, calorie content 189 kcal/100 g);
- - cheese with mustard and honey(with dressing of mustard, parsley, honey, sugar, vegetable oil, starch; fat 15 g, protein 8.1 g, calorie content 200 kcal/100 g);
- - Tapas cheese(with dressing of paprika, olives, basil, garlic, black pepper, lemon juice, sugar, salt; fat 15 g, protein 8 g, carbohydrates 3.5 g, calorie content 183 kcal/100 g);
- - cheese with pineapple(with pineapple dressing, powdered sugar, starch; fat 21 g, protein 4.5 g, carbohydrates 10 g, calorie content 250 kcal/100 g);
- - cheese "Balance"(fat 17 g, protein 8.5 g, carbohydrates 3 g, calorie content 200 kcal/100 g);
- - cream cheese(fat 25 g, protein 5 g, carbohydrates 3 g, calorie content 260 kcal/100 g);
- - cheese "Garden Herbs"(with the addition of onions, parsley, dill, chives, spices; fat 18 g, protein 8 g, carbohydrates 3 g, calorie content 210 kcal/100 g);
- - cheese "India"(with papaya, sugar, curry, chili pepper, turukuma dressing; fat 17 g, protein 7.5 g, carbohydrates 8 g, calorie content 210 kcal/100 g);
- - horseradish cheese(with horseradish dressing, vegetable oil, sodium sulfite, butter, powdered sugar, starch, vinegar; fat 23 g, protein 4.5, carbohydrates 5.9 g, calorie content 250 kcal/100 g);
- - milk cheese with added goat cheese(5% - goat cheese, flavorings; fat 17 g, protein 9 g, carbohydrates 3 g, calorie content 200 kcal/100 g);
- - savory herb cheese(with the addition of onion, paprika, dill, spices; fat 23 g, protein 6 g, carbohydrates 3.5 g; calorie content 240 kcal/100 g);
- - cheese "piquant herbs" 16%(with the addition of onion, paprika, dill, spices; fat 16 g, protein 8.5 g, carbohydrates 4 g; calorie content 200 kcal/100 g);
- - rose and black pepper cheese(with the addition of black pepper; fat 17 g, protein 8.5 g, carbohydrates 3.5 g, calorie content 200 kcal/100 g);
- - cheese "Tuscany"(cheese with additions of zucchini, tomatoes, yogurt, paprika, onions, eggplant, spices, thyme; fat 14 g, protein 8 g, carbohydrates 5 g, calorie content 180 kcal/100 g).
Buko cheese is sold in 20 g, 200 g and 1.5 kg portions in plastic containers
Cheesecake with Buko cheese
You will need 400 g shortbread cookies(like "Yubileiny"), 200 g butter, 150 g granulated sugar, 600 g Buko cheese, a glass of heavy cream, 3 chicken eggs, vanillin, two chocolate bars
Preparation
:
Melt the butter in a water bath, add the cookies crushed in a blender, add butter. Place the thoroughly mixed homogeneous mass into round shape(with sides of 25 cm), sculpt the sides and bottom. For the filling you will need cheese, which should be beaten with sugar and cream. After this, you need to add eggs, vanilla and mix vigorously. Place the creamy cheese mixture into the cookie and butter base, chilled in the refrigerator, and decorate with melted chocolate on top. Wrap the pan in foil so that no water gets inside, place it in a large saucepan or baking sheet, fill it halfway with water. All that remains is to put the future cheesecake in the oven, preheated to 180 degrees and wait an hour. Do not cut the cheesecake until it has completely cooled; it is better to put it in the refrigerator for a couple of hours before serving.
22.01.2016 10:50
And I cook it myself!!! delicious!! There is always a place to eat delicious cheese whenever you want!!
09.01.2016 19:41
I really liked it. I bought it today to try. Price in Ukraine in the "Eco-shop" 265 UAH / kg
Cheese Buko It has a rather unusual recipe and belongs to the cream variants. This product is a young curd cheese that is prepared without using certain processes that are used in the production of hard varieties.
To make 1 kg of the final product, you need to take 5 liters of high-quality milk, which is first pasteurized and then combined with certain bacteria. Thanks to this, the process of education occurs curd flakes. In order to separate the whey from the mass, it is heated to 85 degrees. Then salt is added to the cheese and stirred until the mixture acquires a creamy consistency. The next step is to distribute the cheese into packages and cool it. In addition, to diversify the taste of Buko cheese, some manufacturers add seasonings to it, for example, herbs, paprika, garlic, etc. This product is made in Denmark. This kind of cheese white It has a creamy texture and a delicate creamy taste.
How to select and store?
When choosing Buko cheese, first of all pay attention to the composition; it should only contain: skim milk, cream, salt and milk culture. If you see the presence of stabilizers, flavors and other harmful substances, then you should refuse to purchase such a product. Compared to Philadelphia, Buko cheese has a longer shelf life.
Beneficial features
The benefits of Buko cheese are due to the presence of a large amount of vitamins and minerals. It contains phosphorus and calcium, which restores and strengthens bone tissue. This product also contains many vitamins and other minerals that have a positive effect on the functioning of the entire body.
Use in cooking
Buko cheese can be used to prepare a wide range of dishes. Most often it is used to make sandwiches and various snacks. Some people like this product in combination with seafood. Buko cheese can also be used in recipes confectionery, baking, for example, in cheesecake, and in sauces.
For many, Buko cheese is an alternative to the more expensive Philadelphia, which is why it is used to make sushi and rolls. These options are similar not only in consistency, but also in taste.
Homemade Buko cheese
To be sure of the quality of the product, this cheese can be prepared at home. To do this, you need to take 1 liter of fresh kefir in a bag and put it in the freezer overnight. In the morning, pour boiling water over the bag so that it thaws a little. Line a colander with gauze and put kefir in it. We put another layer of gauze on top and leave it like that until the evening. That's all, the cream cheese is ready, now all that remains is to add a little salt and, if desired, any fillers.
Harm of Buko cheese and contraindications
Buko cheese can cause harm to people with individual intolerance to the product. It is worth considering that this product has enough high calorie content, which means that they are not recommended to be abused during a diet and for obesity.
Buko cheese belongs to the category of soft cream cheeses, for the production of which the milk of Danish cows is used with the addition of only natural fillers. It is produced by Arla Foods, which respects all the nuances technological process cheese making for more than half a century.
This product is characterized by reduced fat content; therefore, the calorie content of Buko cheese is also quite low compared to the nutritional value of similar dairy products. The homogeneous, creamy consistency of Buko cheese makes it easy to spread on bread bases and also be used as a culinary additive. Buko cheese is especially good for preparing dishes typical of Japanese cuisine, in particular rolls and sushi.
Buko cheese perfectly complements the taste of fish and seafood. By the way, in terms of organoleptic indicators, this product is practically no different from the so popular Philadelphia cheese today, which is one of the most sought-after components of Japanese dishes.
It is noteworthy that these two cheeses taste almost identical, while their prices differ significantly. Buko cheese is affordable, and it can be stored much longer. Undoubtedly, true cheese gourmets prefer Philadelphia cheese, but for the common man it is quite difficult to distinguish the shades of taste. Therefore, if there is not much difference visible, there is no point in paying more.
Today you can buy several varieties of Buko cheese. In particular, it stands out cream cheese Buko is snow-white in color with a delicate taste, spicy cheese Buko with various fillings (garlic, onion, dill or paprika), as well as aromatic cheese Buko with parsley and garlic. This product is sold in small plastic packages - 150, 200 grams and one and a half kilograms. The latter will be useful for those who like to add this soft cheese in many dishes.
Buko cheese can be used in different ways. First of all, a la naturel, that is, combining it with toast, bread or crackers. Fragrant, delicate taste Buko cheese with a subtle pleasant sourness will appeal not only to adults, but also to children.
In addition, this cheese can be added to a variety of sauces, in which, thanks to its delicate cheese taste, it perfectly complements any dish. Poultry, meat, mushrooms, and vegetables are often baked with Buko cheese - the aromatic product adds a rather piquant taste to the roast.
It is worth noting that the calorie content of Buko cheese is only 200 kcal per 100 grams, so it can be called a fairly light and relatively low-fat product. This means that it can be fully recommended to be included in the diet.
How much does buko cheese cost? average price for 1 pack)?
Moscow and Moscow region.
Buko cheese belongs to the category of soft cream cheeses, for the production of which the milk of Danish cows is used with the addition of only natural fillers. It is produced by Arla Foods, which has been observing all the nuances of the cheese-making technological process for more than half a century.
This product is characterized by reduced fat content; therefore, the calorie content of Buko cheese is also quite low compared to the nutritional value of similar dairy products. The homogeneous, creamy consistency of Buko cheese makes it easy to spread on bread bases and also be used as a culinary additive. Buko cheese is especially good for preparing dishes typical of Japanese cuisine, in particular rolls and sushi.
Buko cheese perfectly complements the taste of fish and seafood. By the way, in terms of organoleptic indicators, this product is practically no different from the so popular Philadelphia cheese today, which is one of the most sought-after components of Japanese dishes.
It is noteworthy that these two cheeses taste almost identical, while their prices differ significantly. Buko cheese is affordable, and it can be stored much longer. Undoubtedly, true cheese gourmets prefer Philadelphia cheese, but for the common man it is quite difficult to distinguish the shades of taste. Therefore, if there is not much difference visible, there is no point in paying more.
Today you can buy several varieties of Buko cheese. In particular, creamy snow-white Buko cheese with a delicate taste stands out, piquant Buko cheese with various toppings (garlic, onion, dill or paprika), as well as aromatic Buko cheese with parsley and garlic. This product is sold in small plastic packages - 150, 200 grams and one and a half kilograms. The latter will be useful for those who like to add this delicate cheese to many dishes.
Buko cheese can be used in different ways. First of all, a la naturel, that is, combining it with toast, bread or crackers. The aromatic, delicate taste of Buko cheese with a subtle, pleasant sourness appeals to the taste of not only adults, but also children.
In addition, this cheese can be added to a variety of sauces, in which, thanks to its delicate cheese taste, it perfectly complements any dish. Poultry, meat, mushrooms, and vegetables are often baked with Buko cheese - the aromatic product adds a rather piquant taste to the roast.
It is worth noting that the calorie content of Buko cheese is only 200 kcal per 100 grams, so it can be called a fairly light and relatively low-fat product. This means that it can be fully recommended to be included in the diet.
Calorie content of buko cheese 200 kcal
Energy value of buko cheese (Ratio of proteins, fats, carbohydrates - bju):
: 8.5 g (~34 kcal)
: 17 g (~153 kcal)
: 3 g (~12 kcal)
Energy ratio (b|w|y): 17%|77%|6%
Cheese Buko or Arla Buko is a young curd soft cream cheese that has a delicate sour taste, a specific aroma and an oily consistency.
The name of this cheese does not refer to any cheese region in Denmark, the inventor of the recipe or the name of the owner of the company. "Buko" is made up of two words, each of which can mean "buh" and "ko" for cow in Danish.
For its preparation, milk from Danish cows is used. The right to produce Buko cheese belongs to Arla Foods, which owns the cheese recipe and undergoes quality control finished products for more than half a century now.
Buko cheese is identical in properties to Philadelphia cheese. But it is more affordable and has a longer shelf life. Only true connoisseurs and gourmets can distinguish Philadelphia from Buko by taste.
Buko cheese has a rather unusual recipe and belongs to the cream variants. This product is a young curd cheese that is prepared without using certain processes that are used in the production of hard varieties.
To prepare 1 kg of Buko, you need to take 5 liters of high-quality milk, which is first pasteurized and then combined with certain bacteria. Thanks to this, the process of formation of curd flakes occurs. In order to separate the whey from the mass, it is heated to 85 degrees. Then salt is added to the cheese and stirred until the mixture acquires a creamy consistency. The next step is to distribute the cheese into packages and cool it.
At home, there is the following cooking method. You need to take 1 liter of fresh kefir in a bag and put it in the freezer overnight. In the morning, pour boiling water over the bag so that it thaws a little. Line a colander with gauze and put kefir in it. We put another layer of gauze on top and leave it like that until the evening. That's all, the cream cheese is ready, now all that remains is to add a little salt to it and, if desired, any fillers.
Available types of Buko cheese:
- cheese with blueberries
- cheese with onion
- light cheese
- Rucola Pesto cheese
- cheese with mustard and honey
- Tapas cheese with paprika, olives, basil, garlic, black pepper and lemon juice
- cheese with pineapple
- cheese "Balance"
- cream cheese
- "Garden Herbs" cheese with onion, parsley and dill
- "India" cheese with papaya, curry, chili pepper, turmeric
- horseradish cheese
- milk cheese with added goat cheese
- “piquant herbs” cheese with onion, paprika, dill, spices
- rose and black pepper cheese
- Tuscany cheese with yogurt, zucchini, tomatoes, paprika, onions, eggplant, spices, thyme
The cheese is sold in small plastic packages - 150-200 g, as well as 1.5 kg for passionate lovers of this product.
Composition and benefits of Buko cheese
Buko cheese contains vitamins: A, E, D, B1, B2, B12, PP, C, pantothenic acid and others. It is rich in calcium and phosphorus, which restore bone tissue, and are found in cheese in an optimal ratio.
The calorie content of Buko cheese is 200 kcal per 100 g of product, which classifies it as a low-calorie cheese and makes it possible to use it in dietary nutrition.
Energy value of Buko:
- proteins - 8.5 g
- fats – 17 g
- carbohydrates - 3 g
Where is Buko cheese used and what is it eaten with?
The use of Buko cheese in cooking, due to its creamy consistency, is possible as an independent ingredient or as a base for sandwiches (bread, toast, crackers).
Cheese is popular in Japanese cuisine, especially in the preparation of sushi and rolls, because it perfectly complements the taste of fish and seafood. It is also used for baking. fish dishes, meat, poultry, mushrooms, vegetables.
For many, Buko cheese is an alternative to the more expensive Philadelphia; these options are similar not only in consistency, but also in taste.
Buko can also be used in confectionery and baking recipes; this cheese is an excellent base for creamy sauces, it's good for casseroles and dessert creams, and there's only one thing you shouldn't rely on Buko for: it won't replace Philadelphia for real cheesecake.
How to choose cheese
When choosing Buko cheese, first of all pay attention to the composition; it should only indicate: skim milk, cream, salt and dairy culture.
If you see the presence of stabilizers, flavors and other harmful substances, then you should refuse to purchase such a product.
