Russian cheese

Russian cheese (Russian: Российский сыр, romanized: Rossiyskiy syr) is a Russian semi-hard, chymosin cheese produced from pasteurized cows' milk and aged for 2 months. The recipe was developed by VNIIMS in Uglich, Yaroslavl Oblast, Russia in the 1960s.

Russian cheese
Other names	Российский сыр
Country of origin	Russia
Source of milk	Cows
Pasteurised	Yes
Texture	Semi-hard
Fat content	50 ±1.6%
Aging time	2 months
Certification	GOST R 52972-2008 (effective from 1 January 2010)

There is a Сыр Российский (Syr Rossiysky) brand which does not have exclusivity rights, and the cheese is produced by a large number of factories in Russia, Belarus and Ukraine.

Ingredients

It is produced from pasteurized milk with chymosin fermenter and a starter of mesophilic bacteria, as well as salt, calcium chloride (thickener), and the natural colorant annatto (if the cheese is produced in the winter). The cheese is semi-hard with a fat content of 50 ±1.6%, yellow, and small holes can be seen when it's cut. It tastes slightly sour.

See also

• List of cheeses