Rougette cheese

According to foodies and true connoisseurs of the product, the best cheeses are produced in countries such as France, as well as Italy and Switzerland. In addition, German cheesemakers have proven themselves quite well in the world market. According to one of the scientific hypotheses, cheese making originated in Europe. Therefore, it is not surprising that it was European countries that reached the true heights of excellence in cheese making.

At its core, cheese is a food product that uses various types of milk, as well as cream, enzymes or lactic acid bacteria. The chemical composition of cheeses contains a large amount of milk fat, which in turn is enriched with compounds of natural origin useful for humans.

The vitamin and mineral composition of the vast majority of cheese varieties allows us to talk about the exceptional benefits of the product. As a rule, cheeses are enriched with vitamins of group B, A, C, PP, as well as D. Depending on the amount of milk proteins, as well as fats in the cheese composition, the energy value of the product changes.

All cheeses are divided into several categories depending on the method of production, as well as the taste and consumer characteristics of the product. solid and soft, as well as rennet and fermented milk cheeses are isolated. Cheeses with mold are especially popular among foodies. In addition, pickled or pickled cheese is considered a real delicacy.

Rougette or Rougette cheese refers to varieties of cheese with a five-fold washed crust. This cheese variety comes from German Bavaria, a region that is located in the south of the country. It is worth noting that the delicately soft variety of Rougette mass cheese began to be produced relatively recently. However, due to its unique taste, aroma, and also consumer qualities, Rougette cheese quickly gained popularity.

In its historic homeland, Rougette cheese is considered no less in demand than cheese giants such as Dor Blue and Kambazola. Rougette stands out in the colour of its cheese crust, which takes on a reddish hue thanks to paprika. Notably, the taste of Rougette cheese has been compared to Camembert or Brie.

The main difference between Rougette cheese and other soft varieties lies in the specific amiac taste of the cheese crust. The soft Rougette cheese is served as an aperitif snack accompanied by dry white wine. In addition, Rougette cheese is often used as a filling for homemade baking.

Rougette cheese acquires its exceptional properties through a specially developed production technology. During ripening, Rougette cheese is periodically washed with brine, under the action of which a crust is formed. Noble white mold is used to produce Rougette cheese.