Side banner on the left. Area EN

Пошехонский

      Poshechonskiy
      Poshechonsky













Poshekhonskiy cheese is one of a few cheeses in the world that has the identified author and the date of recipe invention. For 50 years the cheese fell outside the limits of Poshekhonie and became the people favorite. The taste and texture of the Poshehonskiy cheese are formed over a long period of maturation that is typical for rennet cheese. All this time it was under the supervision of cheese-makers to mature as we love it.
About half a century ago in Poshehonskiy province in the Russian cheese factory the recipe of a new kind of rennet cheese with a long maturity was invented. Recently the recipe author has been identified exactly. He was Pavel Antonovich Avdiyenko awarded for his invention with the Order of Lenin. New variety caught the fancy of the people and soon its production went beyond Poshehonskiy province and has been provided throughout Eastern Europe.



Description



Taste of Poshehonskiy cheese is formed over a long period of maturation that is characteristic of all Russian rennet cheeses. Poshehonskiy cheese cooked perfectly gives out a clear tear on a slice. The author of the recipe strived for such a result. The cheese has moderately sharp taste that is more saturated than Rossiyskiy cheese but more tender than Kostromskoy cheese. The texture of the cheese is pale yellow with irregular small holes.



Cooking



Poshehonskiy cheese is included in the recipes for a variety of well-known Russian meals from appetizers and stuffed vegetables to casseroles and meat meals. Interesting culinary combinations are obtained when using Poshehonskiy cheese in meals instead of Dutch Edam.
Soft taste of Poshehonsky cheese will complement the domestic semi-dry or semi-sweet wine. These wines can be served also with the meals based on Poshehonskiy cheese.
Recommended wines: Ahadsheni, Kindzmarauli, Isabella, Kadarka.




Certification



  (the name is not protected)


Organic production



  No


Vegetarian



  No


Dietary product



  No



NUTRITIONAL VALUE




Calories



   350.5 kcal per 100 gr.


Protein



   26.5 gr. per 100 gr.


Fats



   27 gr. per 100 gr.


Fat in dry matter



   45 %


Carbohydrates



   0.4 gr. per 100 gr.


Saturated acids



   15.4 gr. per 100 gr.


Cholesterol



   82 mg. per 100 gr.


Water



   41.5 gr. per 100 gr.


The dry residue



   45 %


Humidity



   43 %


Ash



   4.3 gr. per 100 gr.



MACRONUTRIENTS




(Ca) Calcium



  1050 mg. ( + 19% )*


(K) Potassium



  95 mg. ( + 8% )*


(Mg) Magnesium



  50 mg. ( + 43% )*


(Na) Sodium



  860 mg. ( + 6% )*


(P) Phosphorus



  540 mg. ( + 8% )*



Dietary element




(Cu) Copper



  70 mcg. ( 0% )*


(Fe) Iron



  0.4 mg. ( 60% )*


(Mn) Manganese



  0.1 mg. ( 0% )*


(Zn) Zinc



  4 mg. ( 0% )*



VITAMINS




(A) Retino.



  400 mcg. ( + 39% )*


(B1) Thiamine.



  30 mcg. ( 25% )*


(B2) Riboflavin.



  0.3 mg. ( 0% )*


(B6) Pyridoxine.



  0.1 mg. ( 0% )*


(B9) Folatsin..



  19 mcg. ( 0% )*


(B12) Cobalamin.



  1.4 mcg. ( 0% )*


(E) Tocopherol



  0.3 mg. ( 40% )*


*(the difference from the average value)



Statistics



6,9 -  Individual visits per month (average)
228 -  All individual visits
18 08 2016 -  Date of publication of this article
29 12 2016 -  Date of last edit


Poshechonskiy. Foto № 1

  • WEBSITE (N/D)

  • MANUFACTURER (N/D)

  • MANUFACTURERS (N/D)

  • SELL (N/D)

  • IMPORTERS (N/D)

  • TASTING (N/D)

  • Combination with other products (N/D)

  • Combination with alcohol (N/D)

  • Technical partnership (N/D)

  • TOURISM (N/D)

  • RECIPES (N/D)

  • SOURCES



Side banner on the right. Area EN