Russian cheese
{{Short description|Russian semi-hard cheese}}
{{refimprove|date=October 2023}}
{{distinguish|Rushan cheese}}
{{Infobox Cheese
| name = Russian cheese
| image = Российский сыр.jpg
| alt =
| caption =
| othernames = Российский сыр
| country = Russian SFSR
| region =
| town =
| source = Cows
| pasteurised = Yes
| texture = Semi-hard
| fat = 50 ±1.6%
| protein =
| dimensions =
| weight =
| aging = 2 months
| certification = GOST R 52972-2008 (effective from 1 January 2010)
| commons =
}}
Russian cheese ({{langx|ru|Российский сыр|Rossiyskiy syr}}) is a Russian semi-hard, chymosin cheese produced from pasteurized cows' milk and aged for 2 months. The recipe was developed by {{ill|VNIIMS|ru|Всероссийский научно-исследовательский институт маслоделия и сыроделия}} in Uglich, Yaroslavl Oblast, Russian SFSR in the 1960s.
There is a Сыр Российский (Syr Rossiysky) brand which does not have exclusivity rights,{{Cite web |url=http://www.advertology.ru/print44987.htm |title=Проблемы создания бренда на рынке твердых сыров |access-date=2009-02-08 |archive-date=2017-01-31 |archive-url=https://web.archive.org/web/20170131230822/http://www.advertology.ru/print44987.htm}} and a large number of factories in Russia and other post-Soviet states produces the cheese.
Ingredients
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 cut. It tastes slightly sour.{{citation needed|date= October 2023}}
See also
References
{{Reflist}}
{{Cheese-stub}}