Altai cheese: names and producers

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

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. Since 1900, the Altai cheese-making tradition began its history. And now there is more than one variety of hard, beautiful cheese.

The main purpose of Altai cheese

Every year, local cheese makers organize a festival called Cheese Festival. It is international, where lovers or producers of kachkaval taste products together. She has received only positive reviews in recent years. Most people think that Altai cheese is only for breakfast. It is quite high-calorie - 357 kcal per 100 grams of the product, so it gives a good boost of energy and perfectly saturatesthe human body.

For the production of Altai kachkaval pasteurized cow's milk is used, for this reason the fat content of cheeses is 45-50%. In addition, it is believed that a real local product is made from the milk of animals grazing on mountain pastures. Only this allows you to get hard quality cheese. Unfortunately, not all manufacturers do this, so their products sometimes leave much to be desired.

Cheese Altai: description

Swiss pumped many of us know, and so the Altai is more spicy, noticeably different in its sharpness. He belongs to the hard varieties. The human body is enriched with biocompounds and useful substances thanks to vitamins B9 and A, as well as trace elements: phosphorus, potassium, calcium and magnesium. Russian producers managed to make their recipe thanks to Swiss masters, especially Emmental cheese. After all, it was he who was made in the Alps of Switzerland at that time. But after 30 years, the Alpine kachkaval was replenished with such recipes as "Swiss", "Mountain" and "Altai" cheese.

The latter is identical in composition of ingredients and method of production with other parmesan. When you start to cut it, rounded large cheese eyes appear, useful amino acids often gather in them. If you are interested in its color, then it is light yellowish, it seems that it is faded. Its features are that it is ideally cut into thin slices.

Altaiedge, its cheeses

These places produce 70 thousand tons of kachkaval per year: rennet and processed. In Russia, no one else produces parmesan with a high temperature and a second heating: Alpine, mountain, Altai, Soviet and Swiss. Such yummy is not produced in any other region, because nowhere else is there a similar composition of herbs for cows and the corresponding milk. In the region, the consumption rate is as follows - six kilograms per person.

This is impossible for the whole of Russia: there is not so much milk and so much capacity. Cheeses of the Altai Territory are "live", thanks to the raw materials used, they are tasty and keep the brand of traditional technologies, not flavor enhancers. Only 30% remains on local shelves, the rest of the kachkaval is taken to the Far East, to Siberia, the central part of Russia.

Altai cheeses: manufacturers

This dish has become the best in our country. This was confirmed by the latest prestigious competition, in which the countries of the Customs Union and Moldova also took part. Producers of Altai cheese worthily took part in a closed tasting, with authoritative experts in the field of milk product quality. These were the enterprises of the Kiprino company: Troitsky Maslosyrdel LLC, Kiprinsky Butter and Cheese Plant OJSC and Tretyakov Plant - also Modest OJSC, the Plavych Plant. Tretyakov Butter and Cheese Plant LLC, processed cheese Yantar and some others received further high awards.