Hard cheese is very popular all over the world, it is rich in various nutrients for the human body. This fermented milk product has a dense texture, and it can also be with different tastes and aromas. One of the famous is the "Soviet" cheese, it is made in Altai. It is produced taking into account local conditions, thanks to this it became possible to master mass production. Swiss cheese was taken as the basis for its preparation, but Sovetsky cheese is made from pasteurized milk, and it also has a short ripening period of about 4 months.
External characteristics
In stores, this type of cheese can be seen in rectangular bars, they are approximately 19 by 49 cm in size and weigh up to 16 kg. Mass fraction of fat in it is 50%. It has a plastic consistency, pale yellow color, and in the section - holes of various shapes. Cheese "Soviet" has a very pleasant taste and aroma.
Appearance story
At the end of the nineteenth century, Altai cheese makers tried to cope with the process of preparation of the product, so that the "Soviet" cheese was similar to Swiss. But the technology by which cheeses were cooked in Switzerland did not work. Therefore, it was necessary to make your own recipe, which would be possible in the foothills of Altai. And so, in 1930, the cheesemaker Dmitry Anatolyevich Granikov succeeded. Trial lots of cheese went to London, where they got 90-95 points, out of 100 possible. He was ranked in the highest grade. Cheese "Soviet" received a lot of positive feedback. Altai cheeses, since 1932, were made by almost all cheese dairies in the Altai region.
The cheese of the Soviet era is in no way inferior to what is currently being produced. Today it is produced at enterprises located in the Altai Territory.
How to make cheese
The milk that came to the cheese factory is first pasteurized, after which it is poured into special bathtubs and the yeast is added. Over time, the milk coagulates, it turns into cottage cheese, it is separated from the whey with gauze. After these processes, the hardened mass is sent to salting. There it is placed in saline for about 5 days, pulled out and left to dry. But before drying, they cover with a mixture that will not allow the cheese to mold during ripening. The temperature in the room where the cheese matures is kept at approximately +25 degrees. Immediately after ripening, I place it on the lower shelves, but daily it is lifted and turned upside down. All these processes were also in the Soviet Union. There are no extra additives in cheese. In order to keep it better, the cheese heads themselves are coated with paraffin and left in the refrigerator.
Beneficial features
This cheese contains a large amount of vitamins and minerals. It also has ascorbic acid and vitamin PP, which helps strengthen immunity and is useful for almost all organs. The sulfur content in this cheese helps with metabolic processes in the body. Due to the high content of calcium and phosphorus, all bone tissue is strengthened. If it is constantly consumed, then the condition of hair, teeth and nails will improve significantly.
The product also includes potassium, which is necessary for the cardiovascular system. It also helps reduce the risk of heart attacks and strokes. And magnesium is good for the heart, sodium is needed for the nervous system, there is a large amount of it in this cheese.
Storage conditions
Sovetsky cheese is recommended to be stored in the refrigerator, first you need to wrap it in cling film or parchment paper. Then it will not wind up and will not deteriorate.
Cheese use
This product is great for sandwiches, and it can also be served simply in a cheese plate. But not only can it be consumed, the Sovetsky cheese is excellent for various types of casseroles and soups. If you make pizza using this product or any other pastries, it will acquire an amazing taste and aroma.
Negative qualities
When a person has an individual intolerance to cheese, then this can be harmful to health. It has a high fat content, so people who are losing weight or those who are following a figure should not get carried away very much. It is also contraindicated in obesity.
Soviet cheese: reviews
There are a lot of reviews about this product. Here are some examples of positive feedback. Some say that the taste is very similar to the taste from the Soviet Union, it goes well in salads and just for wine. Others believe that they didn’t eat cheese better, they choose “Soviet” cheese from all existing ones. There is also an opinion that it is in no way inferior to Parmesan, has a spicy aroma and taste.
Only one thing can be distinguished from negative reviews: several people noted the price of this product, consider it too high and inaccessible to a certain circle of people. They also write that it is not enough where to find it, it happens not in all stores and not always. But it definitely should be in specialized cheese stores, so this cannot be considered a serious flaw.