Cheese Altaic: names and producers

At one time the first cheese that startedto make on Altaic cheesemakers, was cheddar, since it did not require any special costs and efforts to create it. But over time, local masters stopped limiting themselves to a borrowed recipe. They began to work hard and the "Altai" cheese appeared with improved taste properties and shorter maturation periods. Since 1900 the Altaic cheese-making tradition began its history. And now there is more than one kind of hard, fine cheese.

The main purpose of Altai cheese

Every year local cheese makers organizefestival, referred to as the Cheese Festival. It is international, where amateurs or manufacturers have been cooing together to taste the products. She has received only positive reviews in recent years. Most people believe that the cheese "Altai" is intended only for breakfast. It is quite high-calorie - for 100 grams of the product is 357 Kcal, so it gives a good charge of energy and perfectly saturates the human body.

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

Cheese Altaic: description

Swiss dabbled many of us know, so here'sAltai is more spicy, noticeably different in its sharpness. He refers to the hard varieties. The human body is enriched with bio-compounds and beneficial substances due to vitamins B9 and A, as well as trace elements: phosphorus, potassium, calcium and magnesium. Russian producers managed to make their own recipe thanks to Swiss masters, especially Emmental cheese. After all, it was made in the Alps of Switzerland at the time. But after 30 years Alpine crocheted replenished with such recipes as "Swiss", "Mountain" and cheese "Altai".

The latter is identical in composition of ingredients andmethod of production with other Parmesan. When you start to cut it, rounded large cheese eyes are shown, often useful amino acids are collected in them. If you are interested in its color, then it is light yellowish, it creates a feeling that it is faded. Its peculiarity is that it is ideally cut into thin slices.

Altai Territory, its cheeses

In these places produce 70 thousand tons of rockerper year: rennet and fused. In Russia, no one else produces Parmesan with a high temperature and second heating: Alpine, mountain, Altai, Soviet and Swiss. Such a yummy is not produced in any region any more, because there is no such composition of herbs for cows and corresponding milk anywhere. In the region, the rate of consumption is the following - six kilograms per person.

For the whole of Russia this is impossible:no milk and so many, and capacity. Cheeses of Altai Krai "alive", thanks to the raw materials used, are delicious and keep a mark of traditional technologies, rather than flavor enhancers. Only 30% remains on local shelves, the rest is shipped to the Far East, Siberia, central Russia.

Altai cheeses: producers

This dish was the best in our country.This was confirmed by the last prestigious competition, in which the countries of the Customs Union and Moldova also took part. Producers of Altai cheese adequately participated in a closed tasting, with reputable experts in the field of quality of milk products. These were the enterprises of the company "Kiprino": LLC "Troitsky oil syrup", OJSC "Kiprinskiy maslosyrzavod" and "Tretyakovsky Zavod" - also OJSC "Modest", plant "Plavych". Another high award was given to Tretyakovsky Creamery, melted cheese Yantar and some others.