What is cheese? This question cannot be answered unequivocally. For some, this is just a tasty product that can be used in cooking as an independent dish or an additional ingredient. But most connoisseurs of cheese necessarily mentioned its unusual tastes, smells, shapes and colors. The assortment of cheeses is simply huge. Given the large number of manufacturers of this product, it is not easy for a simple consumer to understand this variety. Belarusian cheese occupies a special niche in the market. Which one is the best? Let's try to figure it out.
A bit about cheese
There are many varieties of this product, many of which have a very interesting history of origin. Mozzarella is one of the most famous cheeses. The first mention of it is found in the 17th century. Roquefort is a blue cheese made from sheep's milk. It has an unusual, specific taste. Feta is a product of Greek origin. The unusual aroma is given to it by the olive oil in which it is stored. Camembert - dessert cheese with a hard crust and a touch of white mold.
It has a spicy taste with a light aroma of mushrooms. Gouda is a Dutch product, spicy and pungent, solid, yellow. It has a varying degree of exposure. You can endlessly list varieties, but it will take a lot of time. Some of them are familiar to consumers firsthand. These are gouda, gorgonzola, parmesan, cheddar, tofu, brie and many others. Belarusian cheese is presented in no less quantity. Manufacturers have learned how to make a great product with excellent taste. What cheeses can be considered the best?
History of cheese production in Belarus
Belarusian cheeses, reviews of which speak of their high quality and excellent taste, have firmly won their niche in the market. The history of production is closely related to the emergence of this industry in Russia. As you know, Peter I brought cheese to Russia, which established its production with the help of foreign cheese makers. Gradually, schools for the training of their specialists were created. On the territory of modern Belarus began to breed a large number of cattle.
The excess milk that remained with the landowners began to be put into production by purchasing the necessary equipment. At the end of the 19th century, large enterprises producing butter and cheeses already met in Belarus. This industry began to develop with varying success. Modern Belarus is a rapid development of agriculture and processing industry. The country has a program for the development and revival of the village. Thanks to this, we can enjoy the great taste of dairy products of its manufacturers.
The best Belarusian manufacturers
Among Belarusian manufacturers there are leaders not only in terms of the volume of products manufactured, but also in their taste and compliance with all requirements. For example, the Berezovsky cheese-making plant produces about 17 tons of cheese per year. "Slutsk cheese-making factory" is a leader among the best. Its volumes are about 20 tons of product per year. You can also highlight "Savushkin Product", "Milk World", "Schuchinsky Creamery" and some other manufacturers.
All of them equipped their plants with the best equipment that meets all modern requirements. Manufacturers place greater emphasis on quick-ripening cheeses. This is due to the large amount of raw materials and limited production volumes. But there are Belarusian cheeses whose names and taste correspond to the best varieties with a long ripening period. Rockforti cheese with mold is in no way inferior to foreign counterparts.
Poshekhonsky cheese
Many people wonder what Belarusian cheese is the best. There can be many opinions, as they say, there are no comrades for the taste and color. But, according to experts, the best product of this category, produced in Belarus, is Poshekhonsky cheese (Slutsk). It has excellent taste and meets all parameters. It belongs to rennet cheese, which is produced with a low temperature of the second ripening.
Aromatization and
lactic streptococci participate in its maturation
. Ideally, this cheese has a thin crust without damage. Its taste is slightly sour and well defined. It has a uniform consistency, breaks on a bend. Its eyes are round or oval. This Belarusian cheese is perfect for making sandwiches, as an independent dish or as an additional product used in cooking.
Rockforty
This is an elite blue cheese produced in Belarus. Rockforti in its taste is not much inferior to its counterparts. It is produced from normalized cow's pasteurized milk. This is the main component, but besides this, salt, enzymes of animal origin, mold culture, bacterial starter culture and calcium chloride are added to the cheese.
Rockforti is a hard cheese and has an average amount of mold. It has a creamy taste and a light pungent aftertaste. Having a fairly high performance, Rockforti is cheaper than its counterparts, which is its advantage. It is served with wine or as an appetizer before main courses.
Cream cheese
How to choose Belarusian cheeses? The manufacturers of this product may not always be honest with their customers. Cheese is made from various raw materials, not always adhering to established requirements. That is why it is important to choose a manufacturer who has proven himself in the market. Cream cheese from the Bialowieza Cheese company is a high-quality product.
It is made from pasteurized cow's milk, salt, bacterial starter culture and natural milk-clotting substance. Mass fraction of fat in this product is 50%. Cheese has a pronounced creamy taste and aroma, plastic consistency and a beautiful yellow color.
Monastery cheese
This is a rennet solid product, which is made from pasteurized cow's milk with the addition of milk-clotting enzymes, bacterial starter cultures. The cheese production technology includes all the necessary operations: shaping, pressing and ripening. The fat content of the product is 50%. Produces Monastery cheese OJSC "Milk" in Vitebsk. In terms of taste, cheese meets all international requirements.
Dutch cheese
Many consumers prefer Belarusian cheeses. Their composition is only natural products of the highest quality. Semi-hard cheeses are considered the most tender, with a delicate taste and aroma. They are well absorbed by the human body. For their production use only high quality milk and special sourdough. The ripening period of such cheeses is about 40-45 days. From this category we can distinguish Dutch cheese from the Municipal Dairy Plant in Minsk. The fat content of the product is 45%. Choosing a responsible producer, you can not doubt the quality of cheese.
Conclusion
Recently, a significant share of the dairy products market has been occupied by Belarusian cheeses. The names of manufacturers play a big role in choosing. It is important not only the opinion of experts, although only they can give a full assessment of the quality of products and their compliance with standards. The main thing is the opinion of consumers who prefer a particular product. Belarusian cheeses have a lot of fans in our country. This happened due to the high quality of the products and their taste. Let's hope that all these indicators will remain at the proper level.