Russian cheese explained

Russian cheese
Othernames:Российский сыр
Country:Russia
Source:Cows
Pasteurised:Yes
Texture:Semi-hard
Fat:50 ±1.6%
Aging:2 months
Certification:GOST R 52972-2008 (effective from 1 January 2010)

Russian cheese (Russian: Российский сыр|Rossiyskiy syr) is a Russian semi-hard, chymosin cheese produced from pasteurized cows' milk and aged for 2 months. The recipe was developed by in Uglich, Yaroslavl Oblast, Russia in the 1960s.

There is a Сыр Российский (Syr Rossiysky) brand which does not have exclusivity rights,[1] and the cheese is produced by a large number of factories in Russia, Belarus and Ukraine.

Ingredients

It is produced from pasteurized milk with chymosin fermenter and a starter of mesophilic bacteria, as well as salt, calcium chloride (thickener), and the natural colorant annatto (if the cheese is produced in the winter). The cheese is semi-hard with a fat content of 50 ±1.6%, yellow, and small holes can be seen when it's cut. It tastes slightly sour.

See also

Notes and References

  1. Web site: Проблемы создания бренда на рынке твердых сыров . 2009-02-08 . 2017-01-31 . https://web.archive.org/web/20170131230822/http://www.advertology.ru/print44987.htm.