Baltic cheese

Baltic cheese refers to rennet cheeses. It is produced from cow's milk with the addition of rennet as a starter. This cheese got its name due to the fact that its recipe is based on the traditions of cheese makers in the Baltic states.

All rennet cheeses are divided into several types depending on the method of production. There are hard, semi-hard, soft, brine and melted rennet cheeses. Baltic cheese refers to semi-hard rennet varieties. To make it, milk is heated, then a starter is added so that the milk mass begins to roll.

Cheesemakers use a special technique in the manufacture of Baltic cheese. In order to get the necessary combination of taste and consumer parameters, Baltic cheese is made using double heating technology. This means that immediately after coagulation of milk, cheesemakers cut the resulting mass into small cubes, by the way, for this reason, small cheese eyes are often visible in Baltic cheese.

These pieces are then mixed with whey and reheated by adding pasteurized water. Baltic cheese at the last stage of processing is a mixture of cheese grains, which are compacted in special cylindrical forms. Then Baltic cheese is salted during the first two days after manufacture, and then the ripening process begins.

The standard size of Baltic cheese: diameter 28 cm, and mass does not exceed 7 kilograms. Baltic cheese has a sour, slightly bitterly cheesy taste. Usually the consistency of Baltic cheese is quite dense and cuts well. Small oval, even slit-shaped cheese eyes can be seen on the cheese slice.

The color of Baltic cheese can be within the following color range - from white to light yellow. The composition of any cheese will delight you with the content of a sufficient amount of useful vitamins, minerals, as well as natural compounds.

In addition to calcium, magnesium, phosphorus and potassium, Baltic cheese contains such essential vitamins as D, V6, A, V1 and C. What is noteworthy, Baltic cheese belongs to fairly low-calorie cheeses (207 Kcal per 100 grams of product).

Its composition contains only 9 grams of fat and a large amount of protein, which perfectly saturates the body, but does not add weight. However, it is worth remembering that any product should be consumed in reasonable quantities, even low-calorie cheese. In cooking, Baltic cheese has found its place. Often it is added to cheese soups, as well as to main dishes.

Baltic cheese is perfectly combined with bakery products, it can be added as a filling to homemade pastries. You can make Focaccia or Italian tortilla from Baltic cheese. You only need to knead fresh yeast dough from water and flour, add grated cheese, salt, season with spices or herbs to taste, and then bake. Twenty minutes of your time and delicious cheese Fokaccia is ready.