Estonian cheese

Perhaps it is cheese that can be considered the most beloved product of the entire population of the globe. Judge for yourself, there is an incredible amount of cheese, which is replenished annually with new varieties and species. Most of the inhabitants of the planet Earth know what cheese looks like, what kind of taste and aroma it tastes like.

Nutritionists and doctors say that cheeses are not only good for human health, but also easily absorbed. The almost complete digestibility of the product (97%) makes cheese an excellent dietary component for a balanced diet. Estonian cheese is no exception. It has all the useful qualities and properties.

The composition of Estonian cheese is replete with useful and essential amino acids that the human body does not produce on its own, so we have to replenish the reserves of lysine, methionine and tryptophan from the food we eat. The history of Estonian cheese began relatively recently.

In the 50s of the XX century, cheese makers took as a basis old recipes, slightly corrected the manufacturing process and received a new tasty cheese, which is distinguished by its high quality as a result of intensification of the production process.

During the USSR, the cheese industry tried to reduce production costs and ripening times for cheeses. Moreover, master cheesemakers did not want to sacrifice the quality of products. The first Estonian cheese was produced by the cheese makers of the Vandgashi plant in Estonia. Estonian cheese can go on sale after a month from the date of manufacture.

It's worth noting that this is really a record-breaking cheese ripening time. Usually cheeses are ready for consumption 60-90 days from the moment of manufacture. The secret of the Estonian cheese makers method lies primarily in atypical sourdough, which is introduced into milk. The so-called activated and biologically improved enzyme based on dairy bacteria is a starter for Estonian cheese.

The cheese production process itself remained unchanged. Pre-pasteurised cow's milk is heated, then activated starter is added. Milk begins to fold much faster, and all chemical processes accelerate. As a result, the cheese mass is formed more intensively, and the milk protein breaks down faster into constituent elements. Which, by the way, directly affects the digestibility of cheese by the Estonian human body.

Estonian cheese contains vitamins such as V12, V2, V1, A, PP, as well as useful macro- and trace elements phosphorus, manganese, iron, calcium, magnesium and sodium. Estonian cheese has its own individual slightly sour and spicy cheese taste and aroma.

The cheese body of Estonian cheese is plastic and tender, but at the same time elastic and perfectly sliced. On the slice, you may notice semi-oval cheesy eyes. Estonian cheese is quite high in calories (355 Kcal per 100 grams) and contains up to 45% fat. Usually Estonian cheese is made in the form of a cylinder, 35 cm high, 10 cm in diameter, and weighing no more than 2-3 kg.