Altai cheese

Altai Territory is famous for its natural honey, wheat and hard cheese. More precisely, to say cheeses, because the Altai cheese tradition dates back to 1900, and nowadays there is not a single variety of magnificent hard cheese in the arsenal of cheesemakers.

The first cheese that began to be made in Altai cheese makers was Cheddar, because its production did not require much effort and expense. However, Altai cheese makers did not limit themselves to just a borrowed recipe. They worked hard and looked for new ways to improve the taste of cheese and shorten its ripening times.

Soviet cheesemakers managed to create their own recipe for hard cheese thanks to the recipes of Swiss masters, namely Emmental cheese. This variety of cheese was made at that time only in the Swiss Alps. After 30 years, Soviet, Gorny, Swiss and Altai cheeses joined the ranks of Altai cheeses.

Altai cheese is similar to other cheeses in the method of manufacture and composition of ingredients. For the manufacture of Altai cheese, cow pasteurized milk is used, so the fat content of cheeses is 45-50%. Moreover, it is believed that the real Altai cheese is made from the milk of cows that graze on mountain pastures. Using only such milk will make it possible to obtain high-quality hard cheese in the production process.

However, in our time, great attention is not always paid to the quality of milk, so some unscrupulous producers end up with Altai cheeses, the taste and consumer properties of which leave much to be desired. The taste of Altai cheese is spicy, differs from Swiss cheese in greater sharpness.

Altai cheese belongs to hard varieties of cheeses. When you cut the cheese, large rounded cheese eyes begin to appear, in which a cheese tear (useful amino acids) sometimes collects. The color of Altai cheese is light yellow, it seems faded. There are two main types of Altai cheese - small cheese (weight up to 20 kg) and large (up to 50 kg).

The peculiarities of Altai cheese include the fact that it is perfectly cut into thin slices. Altai cheesemakers decided to establish an annual cheese festival called the "Cheese Festival. " This is an international exhibition at which producers and cheese lovers taste products together. In recent years, Altai cheese and a number of other cheeses that are produced in the region have received extremely positive reviews from world experts.

It is believed that Altai cheese is best suited for breakfast. Cheese is quite high in calories (357 Kcal per 100 grams of product), so it saturates the body well and gives a boost of energy. Vitamins A and V9 (folic acid), as well as trace elements magnesium, calcium, potassium and phosphorus will enrich the body with useful substances and biological compounds.