2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14
What is cheese? This question cannot be answered unambiguously. For some, this is just a delicious product that can be used in cooking as an independent dish or an additional ingredient. But most connoisseurs of cheese will definitely mention its extraordinary tastes, smells, shapes and colors. The range of cheeses is simply huge. Given the large number of manufacturers of this product, it is not easy for an ordinary consumer to understand this variety. Belarusian cheese occupies a special niche in the market. Which one is the best? Let's try to figure it out.
A little about cheese
There are many varieties of this product, many of which have a very interesting history of origin. Mozzarella is one of the most famous cheeses. The first mention of it dates back to the 17th century. Roquefort is a moldy cheese made from sheepmilk. It has an unusual, specific taste. Feta is a product of Greek origin. The olive oil in which it is stored gives it an unusual aroma. Camembert is a dessert cheese with a hard rind and a slight coating of white mold.
It has a spicy taste with a slight aroma of mushrooms. Gouda is a Dutch product, pungent and savory, firm, yellow in color. It has varying degrees of maturity. You can endlessly list varieties, but it will take a lot of time. Some of them are familiar to consumers firsthand. These are gouda, gorgonzola, parmesan, cheddar, tofu, brie and many others. Belarusian cheese is presented in no less quantity. Manufacturers have learned how to make a great product with excellent taste. What are the best cheeses?
History of cheese production in Belarus
Belarusian cheeses, reviews of which speak of their high quality and excellent taste properties, have firmly won their niche in the market. The history of production is closely connected with the emergence of this industry in Russia. As you know, cheese was brought to Russia by Peter I, who set up its production with the help of foreign cheese makers. Gradually, schools for the training of their specialists were created. A large number of livestock began to be bred on the territory of modern Belarus.
Surplus milk, which remained with the landowners, began to be put into production by purchasing the necessary equipment. At the end of the 19th century, there were already large enterprises producing butter and cheeses in Belarus. ThisThe industry began to develop with varying degrees of success. Modern Belarus is the rapid development of agriculture and the processing industry. The country has a program for the development and revival of the village. Thanks to this, we can enjoy the excellent taste of dairy products from producers.
The best Belarusian producers
Among Belarusian manufacturers there are leaders not only in terms of the volume of products, but also in terms of their taste and compliance with all requirements. For example, "Berezovsky cheese-making plant" produces about 17 tons of cheese per year. "Slutsk cheese-making plant" is the leader among the best. Its volumes are about 20 tons of product per year. You can also highlight Savushkin Product, Dairy World, Shchuchinsky Butter and Cheese Plant and some other manufacturers.
All of them have equipped their factories with the best equipment that meets all modern requirements. Manufacturers place more emphasis on quick-maturing cheeses. This is due to the large amount of raw materials and limited production volumes. But there are Belarusian cheeses, the names and tastes of which correspond to the best varieties with a long ripening period. Roqueforty cheese with mold is in no way inferior to foreign analogues.
Poshekhonskiy cheese
Many are wondering which Belarusian cheese is the best. There can be many opinions here, as they say, there are no comrades for the taste and color. But, according to experts, the best product in this category, produced inBelarus, is Poshekhonsky cheese (Slutsk). It has excellent taste and meets all the parameters. It is classified as a rennet cheese, which is produced with a low temperature of the second maturation.
Aroma-forming and lactic streptococci participate in its maturation. Ideally, this cheese has a thin rind without damage. Its taste is slightly sour and well pronounced. It has a homogeneous consistency, breaks on a bend. Its eyes are round or oval. This Belarusian cheese is great for making sandwiches, as an independent dish or as an additional product used in cooking.
Rockforty
This is an elite blue cheese produced in Belarus. Roqueforti in its taste is not much inferior to its counterparts. It is made from normalized pasteurized cow's milk. This is the main ingredient, but s alt, enzymes of animal origin, mold culture, bacterial starter culture and calcium chloride are also added to the cheese.
Rocforti is a hard cheese and has a moderate amount of mold. It has a creamy taste and a light spicy aftertaste. Having a fairly high performance, Rokforti is cheaper than its counterparts, which is its advantage. It is served with wine or as an appetizer before main courses.
Cream cheese
How to choose Belarusian cheeses? Manufacturers of this product cannot always be honest with their consumer. Cheese is made fromdifferent raw materials, not always adhering to the established requirements. That is why it is important to choose a manufacturer that has proven itself in the market. Cream cheese from Belovezhskie Syry is a high quality product.
It is made from pasteurized cow's milk, s alt, bacterial culture and natural milk clotting agent. The mass fraction of fat in this product is 50%. The cheese has a pronounced creamy taste and aroma, a plastic texture and a beautiful yellow color.
Monastic cheese
This is a solid rennet product, which is made from pasteurized cow's milk with the addition of milk-clotting enzymes, bacterial starter cultures. Cheese production technology includes all necessary operations: shaping, pressing and ripening. The fat content of the product is 50%. Produces Monastyrsky cheese JSC "Moloko" in Vitebsk. According to its taste, the cheese meets all world requirements.
Dutch cheese
Many consumers prefer Belarusian cheeses. Their composition is only natural products of the highest quality. Semi-hard cheeses are considered to be the most delicate, with a delicate taste and aroma. They are well absorbed by the human body. For their production, only high-quality milk and special starter cultures are used. The maturation period of such cheeses is about 40-45 days. From this category, one can single out Dutch cheese from the Gormolzavod in Minsk. The fat content of the product is 45%. Choosing a responsible manufacturer,you can be sure of the quality of the cheese.
Conclusion
Recently, Belarusian cheeses have occupied a significant share of the dairy products market. The names of manufacturers play an important role in the choice. Not only the opinion of experts is important here, although only they can give a full assessment of the quality of products and their compliance with standards. The main thing is the opinion of consumers who prefer a particular product. Belarusian cheeses have gained many fans in our country. This happened due to the high quality of the products and their taste properties. Let's hope that all these indicators will continue to be at the proper level.
Recommended:
French cheeses and their types. Top 10 French Cheeses
Cheese is the pride of France. They are known all over the world for their unsurpassed taste and aroma
Altai cheese: names and producers
At one time, the first cheese that began to be made at Altai cheese factories was cheddar, since no special costs and efforts were required to create it. But over time, local masters ceased to be limited to just a borrowed recipe. They began to work hard and the Altai cheese appeared with improved taste properties and a shorter ripening time
Low-calorie diet cheeses: names and varieties
We have been taught to eat cheese since kindergarten. Years go by, and the love for cheese products only grows. Now cheese is not only put on sandwiches, as in school, but also added to all kinds of salads and gourmet dishes
Italian cheese. Names and characteristics of Italian cheeses
Such a food product as cheese can be called without exaggeration one of the most important and favorite foods of man. Almost every refrigerator has a piece. It is added to salads, appetizers and main courses, desserts are prepared with it … There are a lot of options for using this product. Italian cheese in all its variety seems not as popular as its French relative, but in practice it turns out that it is used even more often
Crimean wines: review, producers, names, price and reviews. The best Crimean wines
Crimean wines are known far beyond the peninsula. In Crimea, there are several factories for the production of this drink, many tourists go there on excursions, participate in tasting and, of course, buy a bottle or two as a gift
