Poshekhonsky cheese: calories, useful properties, description

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

Cheese is a very useful product, its use is recommended by doctors, it is desirable to do this daily and regularly, observing the measure. Everyone knows about the famous European cheese makers and their classic traditions used in the manufacture of such products. Connoisseurs praise Dutch and French blue cheeses for their piquancy and interesting taste. Such products are served at holidays and events of a different nature. Many of the cheeses are popular as snacks. For example, with "Philadelphia" they are used to making rolls and sandwiches, others are served in the form of slices, decorated with honey and grapes. There are certain varieties that are added to salads and second courses.

Nowadays it is difficult to surprise guests with exotic cheese names. For feasts, cuts from the most piquant varieties are selected. This is done in order to show the status of the hosts setting the table.

What is the cheese named after?

The successes of domestic cheese makers go unnoticed, andabsolutely wrong. Products of our production are rarely in demand by the masses, but this does not mean that their quality is worse than popular ones. In the Yaroslavl region there is a town called Poshekhonye. Its history goes back several centuries. The town of Poshekhonye is known for its ancient temples, as well as for its quality product, named after the town. Meet Poshekhonsky cheese.

Appearance

How did this product come about? Now we'll find out. A resident of Poshekhony, whose name was Pavel Anatolyevich Avdienko, worked at the local cheese factory for many years. As a result, he became the founder of the production of this very product. He carefully and in detail studied the history of the development of cheese-making in Russia and Holland in order to create Poshekhonsky cheese based on existing knowledge.

Avdienko faced a difficult production task. He needed to shorten the ripening period of the Dutch cheese, but to preserve the taste and characteristics to the fullest. He constantly experimented with ingredients. This led to the creation of a unique cheese - Poshekhonsky.

It is noteworthy that Avdienko constantly consulted and exchanged advice with the notorious German specialist in the production of Dutch cheeses and, concurrently, Professor of Moscow R. E. Gerlach. The manufacture of Poshekhonsky began in the Soviet Union in the postwar years. In this scarce time, every product was very valuable. That is why the masters of this business from Yaroslavl, under the leadership of Avdienko, decided that they would produce a new Poshekhonsky cheese from pasteurized or normalizedmilk.

This product has a reduced fat content. This makes the process of making cheese cheaper. For the production of Poshekhonsky cheese, special bacterial starters and rennet are added to cow's milk. This product ripens only about thirty days, which is quite small in comparison with other varieties. It is produced in the form of white round heads. The cheese has a color range from white to light yellowish, on the cut there are oval or round eyes, called holes.

Poshekhonsky cheese: calories and useful properties

Comparing Poshekhonsky cheese with products of similar varieties, we can conclude that it has a low energy value. Poshekhonsky cheese, whose calorie content is three hundred and forty-four kcal, has no more than forty-five percent fat content.

Cheese is a product of fermentation, and the bacteria that are present in it in the intestines have a beneficial effect on the body. The product contains a lot of calcium, which prevents the development of caries. Cheese "Poshekhonsky", the composition of which differs significantly from many other varieties of cheese, does not contain lactose, and therefore it is perfectly digested and approved for use by people of any age.

How to eat?

It's better not to eat it with bread. For example, cheese consumed together with a loaf is poorly absorbed by the body. You can make a sandwich only with grain or brown bread, and do not use butter for it. Cheese goes well with vegetables,this is especially true for fresh ones, such as, for example, tomatoes. Twenty or thirty grams of cheese a day is the daily allowance for any adult. If the product is covered with mold, it should not be consumed in any case, even if the peel is cut off.

Important note

The quality of cheese has been getting worse lately. Manufacturers are guided by technical indicators in production, ignoring GOST. Stabilizers are being used in place of milk fats with increasing frequency. Cheese made with stabilizers and containing no milk fat is an imitation. Such a product will have the inscription "Poshekhonskiy IT".

Real Poshekhonsky cheese, the price of which is about 250 rubles, turns out to be much cheaper than many other European ones, such as Dor Blue or others, which does not make it less tasty or of better quality.

Determining quality

At home, it is possible to determine the content of vegetable fats in cheese if you hold the slices at room temperature for several hours. At the same time, pre-cutting it into small pieces. Vegetable fat from the cheese product will stand out as moisture, visible on the surface in the form of small drops. This will be evidence that it is used in its production.

Color, smell, taste and aroma

Cheese "Poshekhonsky" has a wonderful aroma and a spicy and sour taste, reminiscent of milk. The color of the product is white, although it should be close to rich milky. The manufacturer gives brighter tones to the cheesethanks to the use of carotene, a natural natural dye (found in carrots and other colorful vegetables).

To be a representative of hard rennet cheeses, it needs to be made for about forty-five days. Please note that this product does not contain milk powder.

Conclusion

Now you know what Poshekhonsky cheese is, you can see a photo of this product in our article. We hope you find the information provided on this page useful.