At one time, the first cheese that they began to produce in Altai cheese mills was cheddar, since it did not require any special costs and efforts to create it. But over time, local masters ceased to be limited to just a borrowed recipe. They began to work hard and Altai cheese appeared with improved taste and reduced ripening time. Since 1900, the Altai cheese-making tradition began its history. And now there is more than one variety of hard fine cheese.
The main purpose of Altai cheese
Every year, local cheese makers organize a festival called the Cheese Festival. It is international, where amateurs or producers of rocking tasted products together. She has received only positive reviews in recent years. Most people think that Altai cheese is for breakfast only. It is quite high-calorie - per 100 grams of the product 357 Kcal, so it gives a good charge of energy and perfectly saturates the human body.
Pasteurized cow's milk is used for the production of Altai Kachkaval. For this reason, cheese fat content is 45-50%. In addition, it is believed that this local product is made from the milk of animals grazing on mountain pastures. Only this allows you to get hard quality cheese. Unfortunately, not all manufacturers do this, so their products sometimes leave much to be desired.
Altai cheese: description
Many of us know Swiss rocking, so Altai is more spicy, it is markedly different in its spiciness. It refers specifically to hard varieties. The human body is enriched with bio-compounds and useful substances thanks to vitamins B9 and A, as well as trace elements: phosphorus, potassium, calcium and magnesium. Russian producers managed to make their own recipe thanks to Swiss masters, especially Emmental cheese. After all, it was he who was made in the Swiss Alps at that time. But after 30 years, the Alpine rocking was replenished with such recipes as "Swiss", "Mountain" and cheese "Altai".
The latter is identical in composition of ingredients and production method with other parmesans. When you start cutting it, rounded large cheese eyes appear, they often collect useful amino acids. If you are interested in its color, then it is light yellowish, it creates a feeling that it is faded. Its features is that it is ideally cut into thin slices.
Altai Territory, its cheeses
In these places produce 70 thousand tons of rocking per year: rennet and fused. In Russia, no one else produces Parmesan with a high temperature and the second heating: Alpine, mountain, Altai, Soviet and Swiss. Such yummy is no longer produced in any region, because nowhere is there a similar composition of herbs for cows and the corresponding milk. In the region, the consumption rate is as follows - six kilograms per person.
For the whole of Russia, this is impossible: there is not so much milk and capacity. Cheeses in the Altai Territory are "live", thanks to the raw materials used, they are tasty and hold the mark of traditional technologies, rather than flavor enhancers. Only 30% remains on local shelves, the rest is pumped to the Far East, to Siberia, central Russia.
Altai cheeses: manufacturers
This dish has become the best in our country. This was confirmed by the last prestigious competition, in which the countries of the Customs Union and Moldova also took part. Manufacturers of Altai cheese worthily participated in a closed tasting, with reputable experts in the field of quality of milk products. These were the enterprises of the Kiprino company: Troitsky Maslosyrdel LLC, Kiprinsky Maslosyrzavod OJSC and the Tretyakovsky Plant - also Modest OJSC, Plavych Plant. The next highest awards were received by Tretyakovsky Butter and Cheese Factory LLC, processed cheese Yantar and some others.