Russian cheese () is a Russian
semi-hard,
chymosin
Chymosin or rennin is a protease found in rennet. It is an aspartic endopeptidase belonging to MEROPS A1 family. It is produced by newborn ruminant animals in the lining of the abomasum to curdle the milk they ingest, allowing a longer reside ...
cheese produced from
pasteurized
In food processing, pasteurization ( also pasteurisation) is a process of food preservation in which packaged foods (e.g., milk and fruit juices) are treated with mild heat, usually to less than , to eliminate pathogens and extend shelf life ...
cows'
milk
Milk is a white liquid food produced by the mammary glands of lactating mammals. It is the primary source of nutrition for young mammals (including breastfeeding, breastfed human infants) before they are able to digestion, digest solid food. ...
and aged for 2 months. The recipe was developed by in
Uglich
Uglich ( rus, У́глич, p=ˈuɡlʲɪtɕ) is a historic town in Yaroslavl Oblast, Russia, located on the Volga River. Population:
History
The city was first documented in 1148 as ''Ugliche Pole'' (''Corner Field''). The town's name is thou ...
,
Yaroslavl Oblast
Yaroslavl Oblast is a federal subjects of Russia, federal subject of Russia (an oblast), which is located in the Central Federal District, surrounded by the Tver Oblast, Tver, Moscow Oblast, Moscow, Ivanovo Oblast, Ivanovo, Vladimir Oblast, Vlad ...
,
Russian SFSR
The Russian Soviet Federative Socialist Republic (Russian SFSR or RSFSR), previously known as the Russian Socialist Federative Soviet Republic and the Russian Soviet Republic, and unofficially as Soviet Russia,Declaration of Rights of the labo ...
in the 1960s.
There is a ''Сыр Российский'' (''Syr Rossiysky'') brand which does not have
exclusivity rights,
and a large number of factories in
Russia
Russia, or the Russian Federation, is a country spanning Eastern Europe and North Asia. It is the list of countries and dependencies by area, largest country in the world, and extends across Time in Russia, eleven time zones, sharing Borders ...
and other
post-Soviet states
The post-Soviet states, also referred to as the former Soviet Union or the former Soviet republics, are the independent sovereign states that emerged/re-emerged from the dissolution of the Soviet Union in 1991. Prior to their independence, they ...
produces the cheese.
Ingredients
It is produced from pasteurized milk with chymosin fermenter and a starter of
mesophilic
A mesophile is an organism that grows best in moderate temperature, neither too hot nor too cold, with an optimum growth range from . The optimum growth temperature for these organisms is 37 °C (about 99 °F). The term is mainly applied ...
bacteria, as well as salt,
calcium chloride
Calcium chloride is an inorganic compound, a Salt (chemistry), salt with the chemical formula . It is a white crystalline solid at room temperature, and it is highly soluble in water. It can be created by neutralising hydrochloric acid with cal ...
(
thickener), and the natural colorant
annatto
Annatto ( or ) is an orange-red condiment and food coloring derived from the seeds of the achiote tree (''Bixa orellana''), native to tropics, tropical parts of the Americas. It is often used to impart a yellow to red-orange color to foods, but ...
(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
*
List of cheeses
This is a list of cheeses by place of origin. Cheese is a milk-based food that is produced in wide-ranging flavors, textures, and forms. Hundreds of types of cheese from various countries are produced. Their styles, textures and flavors dep ...
References
Russian cheeses
Cow's-milk cheeses
Russian cuisine
Types of cheese
{{Cheese-stub