Russian cheese
| Russian cheese | |
|---|---|
 | |
| Other names | Российский сыр |
| Country of origin | Russian SFSR |
| Source of milk | Cows |
| Pasteurised | Yes |
| Texture | Semi-hard |
| Fat content | 50 ±1.6% |
| Aging time | 2 months |
| Certification | GOST R 52972-2008 (effective from 1 January 2010) |
 Related media on Commons | |
Russian cheese (Russian: Российский сыр, romanized: Rossiyskiy syr) is a Russian semi-hard, chymosin cheese produced from pasteurized cows' milk and aged for 2 months. The recipe was developed by VNIIMS in Uglich, Yaroslavl Oblast, Russian SFSR in the 1960s.
There is a Сыр Российский (Syr Rossiysky) brand which does not have exclusivity rights,[1] and a large number of factories in Russia and other post-Soviet states produces the cheese.
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 cut. It tastes slightly sour.
See also
References
- ^ "Проблемы создания бренда на рынке твердых сыров". Archived from the original on 2017-01-31. Retrieved 2009-02-08.