Russian cheese

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, Russia in the 1960s.

Russian cheese
Other namesРоссийский сыр
Country of originRussia
Source of milkCows
PasteurisedYes
TextureSemi-hard
Fat content50 ±1.6%
Aging time2 months
CertificationGOST R 52972-2008 (effective from 1 January 2010)

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 and Belarus.

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

References
  1. "Проблемы создания бренда на рынке твердых сыров". Archived from the original on 2017-01-31. Retrieved 2009-02-08.


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