| 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.
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.