Cheese Altaic: names and producers

At one time, the first cheese, which began to be made on Altaic cheesemakers, was cheddar, since no special costs and efforts were required to create it. But over time, local masters stopped to limit themselves to a borrowed recipe. They began to work hard and the "Altai" cheese appeared with improved taste properties and shorter maturation periods. Since 1900 the Altaic cheese-making tradition began its history. And now there is more than one kind of hard, beautiful 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 manufacturers have been cooing together to taste the products. She has received only positive reviews in recent years. Most people believe that the cheese "Altai" is intended only for breakfast. It is quite high-calorie - for 100 grams of the product is 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 Altaic kachkala, for which reason the fat content of cheeses is 45-50%. In addition, it is believed that the real local product is made from the milk of animals grazing on mountain pastures. Only this allows you to get a hard quality cheese. Unfortunately, not all manufacturers do this, so their products sometimes leave much to be desired.

Cheese Altaic: description

Swiss dabbled many of us know, so the Altai is more spicy, noticeably different in its sharpness. He refers precisely to tough varieties. The human body is enriched with bio-compounds and beneficial substances due to vitamins B9 and A, as well as microelements: phosphorus, potassium, calcium and magnesium. Russian producers managed to make their own recipe thanks to Swiss masters, especially Emmental cheese. After all, it was made in the Alps of Switzerland at the time. But after 30 years Alpine crocheted replenished with recipes such as "Swiss", "Mountain" and cheese "Altai". The latter is identical in composition of ingredients and the method of production with other Parmesan. When you start to cut it, rounded large cheese eyes are shown, often useful amino acids are collected in them. If you are interested in its color, then it is light yellowish, creating a feeling that is faded. Its peculiarity is that it is ideally cut into thin slices.

Altai Territory, its cheeses

In these places, 70 thousand tons of crocheting per year are produced: rennet and processed. In Russia, no one produces parmesan with a high temperature and a second heat: Alpine, mountain, Altaic, Soviet and Swiss. Such yummy is no longer produced in any region, as there is no such composition of herbs for cows and corresponding milk anywhere. In the region, the consumption rate is the following - six kilograms per person. For the whole of Russia this is impossible: there is not enough milk, and capacities. Cheeses of Altai Krai "live", thanks to the raw materials used, are delicious and keep a brand of traditional technologies, rather than flavor enhancers. Only 30% remains on local shelves, the rest is shipped to the Far East, Siberia, the central part of Russia.

Altai cheeses: producers

This dish was 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. Producers of Altai cheese adequately participated in a closed tasting, with authoritative experts in the field of quality of milk products. These were the enterprises of the company "Kiprino": LLC "Troitsky oil syrup", OJSC "Kiprinskiy maslosyrzavod" and "Tretyakovsky Zavod" - also OJSC "Modest", plant "Plavych". Another high award was given to Tretyakovsky Butter and Cheese Processing Plant, melted cheese Yantar and some others.