Российский

      Rossiyskiy
      Rossiyskiy cehees
      Russian cehees

• weak
• sour
• dairy

Use in cooking

• vegetable salad
• melted cheese in hot dishes, hot snacks and garnish
• pizza
• pasta, spaghetti, macaroni
• filling

This is traditional semi-hard cheese produced only from the pasteurized cow's milk. Rossiyskiy cheese contains more than eleven nutrients and minerals that are absorbed by the body almost completely. Yellow color, distinctive lacy texture and expressive fermented taste - all this is achieved during the long process of cheese ripening.

All Russian cheeses are characterized by long ripening time equal to several months. This is due to the climatic conditions and the characteristics of the domestic milk, which requires a long gestation period. The result of this process is special texture of Russian varieties of cheese i.e. small holes with jagged edges evenly scattered over a slice. Uniformity of cheese lace is a guarantee of quality and authenticity of cheese.

Description

Rossiyskiy rennet cheese made of pasteurized cow's milk and special mesophilic starter culture does not contain vegetable fat. During the long process of repining the cheese gets traditional rich taste with a slightly sour taste.

The surface of Rossiyskiy cheese is evenly covered with small holes of irregular shape, the cut is pale yellow without spots and pale crust.

Cooking

Rossiyskiy cheese is suitable for cooking variety of meals from appetizers and stuffed vegetables to casseroles and meat meals. Everyone will be glad to start the morning with this cheese because it contains more than 11 nutrients and minerals that are almost completely absorbed by the body.
Semi-dry and semi-sweet wines are combined with Rossiyskiy cheese best of all. This applies to meals containing Rossiyskiy cheese.

Recommended wines: Cabernet Sauvignon, Merlot, Monastyrskaya izba.