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Kostromskoy cheese is made using a unique Russian technology. The recipe of this cheese was invented one and half a century ago in the Kostroma province, and since then it has not changed.
Due to the taste sensitivity of Kostromskoy cheese it became the unchanged standard of Russian cheese-making traditions. In the days of imperial Russia the cheese was exported actively to Europe where he was widely known and popular with gourmets.
Taste of Kostromskoy cheese is characterized with rich creamy notes and milk sharpness. Deep cheese flavor with slightly sour taste is usual for Russian rennet cheeses with long ripening in a few months.
Taste becomes richer when baking the cheese and using it in hot meals. Closer to the peak of maturity in the taste of Kostromskoy cheese the sour note becomes the most enjoyable.
Kostromskoy cheese is suitable for cooking a variety of meals from appetizers and stuffed vegetables and to casseroles and meat meals. Everyone will be nice to start the morning with this cheese because it contains more than 11 useful nutrients and minerals that are almost completely absorbed by the body.
Qualitative Dutch beer or thick red wine will be excellent companions of meals based on Kostromskoy cheese. The drinks and cheeses produced in the same geographical area are combined by the best way, so use domestic wine for accompanying.
Reccomended wines: Kagor.
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343 kcal per 100 gr.
25.6 gr. per 100 gr.
26.1 gr. per 100 gr.
45 - 50 %
12.2 gr. per 100 gr.
48 mg. per 100 gr.
41.9 gr. per 100 gr.
4.5 gr. per 100 gr.
900 mg. ( + 2% )*
80 mg. ( – 9% )*
50 mg. ( + 43% )*
850 mg. ( + 5% )*
590 mg. ( + 18% )*
256 mg. ( – 2% )*
70 mcg. ( 0% )*
0.9 mg. ( – 10% )*
0.1 mg. ( 0% )*
4 mg. ( 0% )*
230 mcg. ( – 20% )*
30 mcg. ( – 25% )*
0.36 mg. ( + 20% )*
0.2 mg. per 100 gr.
0.1 mg. ( 0% )*
19 mcg. ( 0% )*
1.4 mcg. ( 0% )*
0.7 mg. ( 0% )*
0.84 mcg.
0.5 mg. ( 0% )*
*(the difference from the average value)
13,5 - Individual visits per month (average)
779 - All individual visits
18 08 2016 - Date of publication of this article
10 12 2016 - Date of last edit
