Russian cheese

Russian Cheese is a broad term that encompasses a variety of cheeses produced in Russia. The country's diverse climate and vast geographical expanse have contributed to the development of a rich cheese-making tradition.

History

The history of cheese production in Russia dates back to the 9th century, with the first recorded mention of cheese in the Primary Chronicle, an ancient Russian manuscript. The tradition of cheese-making was largely influenced by the Orthodox Church, which encouraged the consumption of cheese during fasting periods.

Types of Russian Cheese

There are several types of Russian cheese, each with its unique characteristics and production methods.

Tvorog

Tvorog is a type of curd cheese that is a staple in Russian cuisine. It is similar to cottage cheese and is often used in baking and dessert recipes.

Suluguni

Suluguni is a pickled cheese originating from the Caucasus region. It has a sour, slightly salty taste and a springy texture.

Adygea

Adygea is a soft, white cheese named after the Adygea region in the North Caucasus. It has a mild flavor and is often served with fruits and honey.

Altai

Altai cheese is a hard, aged cheese from the Altai region. It is known for its strong, tangy flavor.

Production

The production of Russian cheese involves a series of steps, including milk collection, curdling, molding, and aging. The specific process varies depending on the type of cheese being produced.

Cultural Significance

Cheese holds a significant place in Russian culture. It is a common ingredient in many traditional dishes, and cheese-making is a respected craft in many regions.

See Also

• List of Russian dishes
• Russian cuisine
• Cheese