Russian semi-hard cheese
| Russian cheese |
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| Other names | Российский сыр |
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| Country of origin | Russia |
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| Source of milk | Cows |
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| Pasteurised | Yes |
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| Texture | Semi-hard |
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| Fat content | 50 ±1.6% |
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| Aging time | 2 months |
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| Certification | GOST R 52972-2008 (effective from 1 January 2010) |
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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 [ru] 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.[citation needed]
See also
References
