Types of cheesedeveloped a "cheese" regulation, which is designed to protect traditional brands of semi-hard Russian cheeses. From January 1, 2010, when buying domestic cheese in a store, you will definitely be sure of "the same taste." The document describes in detail the traditional cheese brands: Russian, Kostromskoy, Poshekhonsky , Soviet, Dutch, Swiss, Uglich and many others. Each cheese should have an easily recognizable taste and smell: sweetish, slightly spicy - Soviet, sour - Uglich, weak ammonia - Latvian. The "age" of the cheese is also strictly regulated. For example, the aging of Swiss and Soviet cheeses must be at least 180 days. The youngest is supposed to be Estonian - 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. It is forbidden to put on sale cheeses that are rancid, that have lost their shape (blurred and swollen) and with cracks. The standard recommended shelf life of cheeses is 30 days.
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