Moscow cheese

Cheeses have long ceased to be only independent dishes that are served for a snack or dessert. In modern cooking, almost every recipe has cheese. And this is just right, because thanks to the cheese, the dish acquires more saturated and new shades of taste, as well as a unique cheese aroma.

There is a large species variety of cheeses and it is often so difficult to make your choice and will stop at some one cheese treat. All cheeses are made on a dairy basis using various enzymes and bacteria. These substances must be added to the cheese to start the milk clotting process.

Cheese can be rennet, hard, soft, brine, fermented milk, with mold, smoked, as well as a specific French type of Mimolet cheese. However, most often we use hard cheese in everyday life. We want to talk about one of these cheeses of domestic production today.

Let me introduce you to the Moscow cheese. This cheese belongs to hard varieties and has much in common with cheeses such as Soviet, Altai and Swiss cheese. Ignorant buyers often mistake Moscow for Swiss cheese. In principle, people are easy to understand. Moscow cheese usually has the shape of a cylinder, which is "dressed" in a special paraffin film. The average weight of a Moscow cheese cheese head is from 5 to 8 kg.

This cheese is made from cow's milk, which has gone through a pasteurization process. To prepare Moscow cheese, lactic acid crops are added to cow's milk. Moscow cheese can be a light or dark yellow color. When the elastic cheese head is cut, large cheese eyes become visible.

It is because of the similar color and cheese eyes that Moscow cheese is often given out and mistaken for Swiss. However, it should be noted that Moscow cheese has not only a similar appearance to the Swiss, these two cheeses are similar in taste and even smell. Moscow cheese has a bright taste, with light notes of sweetness. As soon as you try Moscow cheese, you immediately feel a slightly nutty, brackish taste and spicy aroma.

It is believed that the full gamut of taste and aroma of Moscow cheese opens some time after the cheese has been aged and packed. According to the production technology, Moscow cheese contains no more than 50% fat content. Moscow cheese, thanks to its calorie content and nutritional content, can become an excellent dish for a hearty breakfast. Vitamins of group A, B, C, folic acid, as well as calcium, sodium and phosphorus, as well as lactic fatty acids found in Moscow cheese will charge your body with energy, and you will be given a good mood for the whole day.