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.
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.
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.
(the name is not protected)
No
No
No
350.5 kcal per 100 gr.
26.5 gr. per 100 gr.
27 gr. per 100 gr.
45 %
0.4 gr. per 100 gr.
15.4 gr. per 100 gr.
82 mg. per 100 gr.
41.5 gr. per 100 gr.
45 %
43 %
4.3 gr. per 100 gr.
1050 mg. ( + 19% )*
95 mg. ( + 8% )*
50 mg. ( + 43% )*
860 mg. ( + 6% )*
540 mg. ( + 8% )*
70 mcg. ( 0% )*
0.4 mg. ( – 60% )*
0.1 mg. ( 0% )*
4 mg. ( 0% )*
400 mcg. ( + 39% )*
30 mcg. ( – 25% )*
0.3 mg. ( 0% )*
0.1 mg. ( 0% )*
19 mcg. ( 0% )*
1.4 mcg. ( 0% )*
0.3 mg. ( – 40% )*
*(the difference from the average value)
6,6 - Individual visits per month (average)
219 - All individual visits
18 08 2016 - Date of publication of this article
29 12 2016 - Date of last edit
