Amadeus cheese

Many researchers, not without thoroughly, believe that such a food product as cheese appeared for the first time in modern Europe. This fact is evidenced by various archaeological finds that date back to 8000 years BC. Currently, cheese is produced in all corners of the planet Earth.

However, according to professionals, as well as cheese lovers, the cheese making process is best developed and established in European countries. It is worth noting that the vast majority of countries located in Europe boast of unique recipes for the preparation of original varieties of cheese.

For example, for residents of Austria, Amadeus cheese is considered such an authentic and part-time favorite. This Austrian hard cheese variety is produced from high quality and pre-pasteurized cow's milk. Amadeus cheese stands out both for its appearance and taste, as well as its aroma and consumer characteristics.

As a rule, Amadeus cheese is produced in the form of cylindrical circles, the diameter of which does not exceed 25 cm, and the height reaches 9 cm. The weight of the average cheese head of Amadeus cheese is approximately

4. 4 kg. It is noteworthy that the most famous cheese in Austria got its name in honor of the great musical genius who was presented to all mankind by the Austrian land - Wolfgang Amadeus Mozart.

The name of the genius obliges to meet high standards of quality, so in the process of producing Amadeus cheese (Amadeus) they use milk from cows of a certain variety, which graze in endless alpine meadows. The Amadeus cheese production process is subject to the old law of Austrian cheese making.

During the manufacturing process, Amadeus cheese is washed with wine, as a result of which white noble mold forms on the surface of the product when ripening. Amadeus cheese is distinguished by its elastic structure, as well as the bright yellow color of the cheese mass.

Foodies advise using Amadeus cheese as their own snack. In addition, cheese accompanied by fruits, such as grapes or pears, can be served as a light and healthy dessert. Professional tasters claim that Amadeus cheese can be recognized by the distinctive taste and aroma of alpine herbs.

As a parvilo, cheese is kept in special rooms on racks of spruce boards for at least two months from the moment of manufacture. Foodies compare Amadeus cheese, the recipe of which was first invented in the city of the Austrian city of Feutsberg, with such cheese giants as Gouda or Havarti. In Austria, they believe that the aroma of Amadeus cheese is the smell, as well as the taste of the Alps.