Types of cheesesSpecialists of Rostekhregulirovaniedeveloped a "cheese" regulation, which is designed to protect traditional brands of semi-hard Russian cheeses. Since January 1, 2010, when buying domestic cheese in a store, you will be sure of "that same taste". The document describes in detail the traditional cheese brands: Russian, Kostroma, Poshekhonsky, Soviet, Dutch, Swiss, Uglich and many others. Each cheese must have an easily recognizable taste and smell: sweetish, slightly spicy - Soviet, sourish - Uglich, weak ammonia - Latvian. The "age" of the cheese is also strictly regulated. For example, Swiss and Soviet cheeses must be aged for at least 180 days. The youngest is supposed to be Estonian cheese; this cheese can be sold after 30 days of aging. According to the new standard, the main raw material for cheese production is natural milk of the highest or first quality. Of the dyes, only beta-carotene and annatto extract are allowed to be used. It is prohibited to put on sale cheeses that are rancid, have lost their shape (spread and swell) and have cracks. The shelf life of cheeses recommended by the standard is 30 days. Source: gastronom.ru Read also
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