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P a g e s f o r l o g g e d o u t e d i t o r s l e a r n m o r e ● C o n t r i b u t i o n s ● T a l k
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Russian cheese Other names Российский сыр Country of origin Russia Source of milk Cows Pasteurised Yes Texture Semi-hard Fat content 50 ±1.6% Aging time 2 months Certification GOST R 52972-2008 (effective from 1 January 2010)
Russian cheese (Russian : Российский сыр , romanized : Rossiyskiy syr 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]
Ingredients
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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
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References
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t
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R e t r i e v e d f r o m " https://en.wikipedia.org/w/index.php?title=Russian_cheese&oldid=1227015373 " C a t e g o r i e s : ● R u s s i a n c h e e s e s ● C o w ' s - m i l k c h e e s e s ● R u s s i a n c u i s i n e ● T y p e s o f c h e e s e ● C h e e s e s t u b s H i d d e n c a t e g o r i e s : ● A r t i c l e s w i t h s h o r t d e s c r i p t i o n ● S h o r t d e s c r i p t i o n i s d i f f e r e n t f r o m W i k i d a t a ● A r t i c l e s n e e d i n g a d d i t i o n a l r e f e r e n c e s f r o m O c t o b e r 2 0 2 3 ● A l l a r t i c l e s n e e d i n g a d d i t i o n a l r e f e r e n c e s ● A r t i c l e s w i t h h R e c i p e s ● A r t i c l e s w i t h A d r m i c r o f o r m a t s ● A r t i c l e s c o n t a i n i n g R u s s i a n - l a n g u a g e t e x t ● A l l a r t i c l e s w i t h u n s o u r c e d s t a t e m e n t s ● A r t i c l e s w i t h u n s o u r c e d s t a t e m e n t s f r o m O c t o b e r 2 0 2 3 ● A l l s t u b a r t i c l e s
● T h i s p a g e w a s l a s t e d i t e d o n 3 J u n e 2 0 2 4 , a t 0 4 : 3 3 ( U T C ) . ● T e x t i s a v a i l a b l e u n d e r t h e C r e a t i v e C o m m o n s A t t r i b u t i o n - S h a r e A l i k e L i c e n s e 4 . 0 ;
a d d i t i o n a l t e r m s m a y a p p l y . B y u s i n g t h i s s i t e , y o u a g r e e t o t h e T e r m s o f U s e a n d P r i v a c y P o l i c y . W i k i p e d i a ® i s a r e g i s t e r e d t r a d e m a r k o f t h e W i k i m e d i a F o u n d a t i o n , I n c . , a n o n - p r o f i t o r g a n i z a t i o n . ● P r i v a c y p o l i c y ● A b o u t W i k i p e d i a ● D i s c l a i m e r s ● C o n t a c t W i k i p e d i a ● C o d e o f C o n d u c t ● D e v e l o p e r s ● S t a t i s t i c s ● C o o k i e s t a t e m e n t ● M o b i l e v i e w
