Rating of the best Russian cheeses for 2022

Modern society can no longer imagine its existence without aromatic morning coffee or tea with a piece of tender, pleasant, beloved cheese. Probably, there are no such people who would not love him. After all, the variety of types of cheese is so great that each person can find the best, in his opinion, and the most delicious of the total number.

The emergence of a new product

The first cheese, according to the legends of the ancestors, was actually obtained by accident. The Bedouins, who made long journeys through the desert areas, took skins of milk with them on the road. During the journey, under the scorching rays of the sun and with constant pitching, it curled up and acquired density. As a result, they had to eat a very tasty, unusual, rather dense dairy product. So went the widespread dissemination of a new "invention", which was given the name cheese.

Cheese gradation

Of course, the structure of such products is diverse, as well as the manufacturing technology, the composition of related products, and ingredients. But conditionally, all categories can be divided into three types:

• by consistency;
• according to the manufacturing process;
• by ripening time.

According to the first point, the types are divided into hard, which cannot be cut with a knife, but only grated, semi-hard and soft.

Depending on the structure, the manufacturing process, the presence of certain auxiliary products or additives, respectively, differs.

Soft types go through a rather short cooking process, immediately after which they go on sale. Semi-hard, hard varieties go through a longer manufacturing process, require aging, aging for a long time.

Useful properties of cheeses

Varieties of different structure contain a certain amount of useful substances. So, products of a solid consistency include calcium, which is necessary for people suffering from ailments of the musculoskeletal system. The next softest representatives containing numerous vitamins: A, C, D, E, PP, group B, fats, amino acids and partially phosphorus, will perfectly support vision, skin condition, have a beneficial effect on the nervous system, help with insomnia, stress, fatigue, will provide strengthening support for the immune system, the cardiovascular system, normalize water and electrolyte levels. And mold species are effective antifungal, anti-inflammatory products.

But at the heart of all three types is protein, which is an integral building material for the growth of the body, its restoration. Especially cheeses are useful for children. In 0.5 kg of cheese there is protein, the content of which is equal to its amount in 5 liters of natural milk. All the nutrients that make up cheeses are almost completely absorbed by the human body.

Semi-hard cheeses

Semi-hard varieties, as well as hard ones, differ from their counterparts in a dense, uniform structure. They have a more pronounced taste, pungent aroma. Since the amount of moisture contained in cheese is directly proportional to the ripening period, the harder the product, the longer its production period.

In order not to get into trouble, but to choose a high-quality, properly prepared copy in retail chains, experts recommend paying attention to some points. If the head of the product is already notched, you should carefully examine its cut.The color of the entire surface should be uniform, ranging from ivory to pale yellow or baked milk. The presence of liquid droplets on a cut of any size indicates poor-quality production, non-compliance with the full technological process.

According to connoisseurs of cheese taste, hard varieties are best served after the main meal, before dessert or instead of it. They pair well with slightly chilled medium-strength red wines; white wines should be avoided.

Experts also recommend cutting cheeses correctly so that they reveal their taste as much as possible. The amount of crust on each cut slice should be the same. Most varieties taste better when the pieces are in the shape of cubes.

List of the most popular semi-hard cheeses in 2022

These types of varieties are completely ready for eating. They have a dense, elastic structure, do not need to be finalized. Each of them goes well with many products, has a wide range of uses in various dishes.

Dutch

The main Russian producers of this type are Zvenigovsky Meat Processing Plant LLC and the Stolitsa Moloka company.

It has been made according to the same recipe for over a century. Whole cow's milk is used as a raw material, prepared without foreign synthetic impurities and dyes. Dutch cheese has a semi-hard, dense texture with a sharp, slightly sour taste. The storage period is quite long, but at a certain temperature.

It proved to be especially excellent in combination with fruits, white table or semi-sweet wine.

• excellent high-calorie product;
• contains a large amount of vitamins and nutrients;
• beneficial effect on the human body.

• not found.

Soviet

Russian consumers give particular preference to the variety produced at the Kiprinsky Dairy Plant.

Soviet cheese has a dense, elastic structure, a spicy, sweetish taste, which makes a wonderful composition with red, not strong wine. The raw material for its preparation is whole cow's milk. The technological process, based on the recipe of Swiss cheese making, does not involve the use of artificial additives and stabilizers.

• great taste;
• versatility of use;
• benefit to the body.

• not found.

Uglich

This type is named after the ancient city of the Yaroslavl region of the same name, in which it is made according to a very strict technique. Producer - Kabosh.

As a basis, whole cow's milk is used. With the help of natural microorganisms, the raw material turns into a great product, ready for use after 2 months. Uglich cheese has a semi-hard texture with small angular holes. According to many consumers, they are attracted by the sharp, spicy taste of the product with a pronounced creamy aroma. It contains a large amount of protein that can be completely absorbed by the human body. A high-calorie product is able to give vitality to internal organs.

• usefulness of the product;
• calorie value;
• strict technology;
• natural composition.

• not defined.

Russian

The most common in production in Russia is this variety.The technological processes of each brand differ from each other, therefore, unfortunately, there is no consensus that this product is the best on the modern domestic market. But still, most consumers mark it as one of the best.

This type is made on the basis of pasteurized cow's milk by adding lactic acid bacteria and rennet. As a result of ripening, a product of a beautiful pale yellow color, dense semi-solid structure, pleasant taste with a slight sourness and a large number of small holes is obtained. A number of manufacturers allow the addition of certain additives to the composition, such as beta-carotene, sodium nitrate, calcium chloride and lysozyme. But along with this, cheese still contains a large amount of protein and nutrients.

• a fairly high-quality product;
• quite useful for the body;
• reasonable price for most consumers.

• not detected.

soft varieties

Cheeses of this category differ from their relatives in a denser structure, in their softness, and in a shorter cooking process. The amount of moisture in them ranges from 50 to 65%. The main ingredient for their manufacture is whole milk, cream, lactic acid bacteria and enzymes are added to thicken the raw materials. This look is not difficult to make at home. As a result, such cheeses have a distinct creamy taste. With this cooking technology, a greater number of useful properties are preserved, since the mass is not subjected to the process of additional heating and pressing.

When choosing soft varieties on trading floors, you should pay attention to their composition, which should not contain any dyes and additives. Polyethylene packaging is also unacceptable to them.

The shelf life of high-quality soft cheese is only a few days. Any kind should be in the refrigerator, in a plastic or glass container at a temperature not exceeding 8 ° C. Storage in iron utensils is not recommended, in order to avoid oxidation of the product. Soft varieties, such as cheese, mozzarella, require the constant presence of their initial brine.

Rating of the best soft cheeses for 2022

Varieties of soft consistency are used with great success in various dishes and as independent products.

Camembert

The best supplier of this soft variety is the large agricultural complex Lefkadia.

Its production is based on the famous French recipe and is constantly monitored by specialists. Camembert has a soft tender structure with a distinct creamy taste, cream-colored flesh. A distinctive feature is a characteristic mushroom smell with a slight hint of nutty and the presence of a thin whitish mold crust.

Camembert does not have a final ripening period, so it ripens constantly. Younger cheese has a fairly dense structure, a delicate aroma. But connoisseurs of this variety prefer to use products with a maturity period of at least 1.5 months. Then Camembert acquires ductility, a deep, rich smell. This mild-looking variety goes well with fruits, nuts, fresh crispy bread. It is used both fresh and baked. This type goes well with young light red wine.

• versatility of application;
• matures throughout the entire period of storage;
• contains a large amount of useful substances;
• benefits the body.

• not identified.

bren d'amour

The representative of this type of cheese is the firm "Volzhskiye syry".

Its cooking technology is also based on the French recipe. But, unlike the climatic conditions of France, products produced in the vastness of Russia did not become its 100% analogue. Domestic cheeses are endowed with a bright, rich, sharp, distinctly salty aftertaste. Bren d'amore goes well in a salad with other pickled vegetables with a pronounced taste sensation. Its use is possible as a flavoring seasoning for pasta, pie or vegetable soup. Alone or with the aforementioned vegetable salad, pairs perfectly with dark beer.

The name borrowed from the French, which means “a piece of love”, speaks for itself. Made from whole sheep's milk, Bren d'amore has a fragrant, ivory-colored, fine-structured pulp with a spicy, pleasant, slightly sour taste. It clearly feels the aroma of sheep's milk, herbs. The peculiarity of the preparation of this cheese is the rolling of its heads in a mixture of coriander grains, rosemary, pepper with the addition of crushed juniper berries, which gives it a truly unique bright herbal flavor and aroma.

The most beneficial combination is with fruits, Provencal or Corsican rose wines. It showed itself well in use with sweet peppers, tomatoes, pickled olives.

• improves memory due to the presence of rosemary;
• enriches the body with a large number of vitamins;
• helps to maintain the human musculoskeletal system.

• not detected.

halloumi

The technological process of making this kind of cheese is based on the recipe of Cypriot specialists. Its structure is dense, reminiscent of chewing gum, slightly creates the effect of squeaking on the teeth. Some varieties of this variety are flavored with fragrant mint. The basis of cheese products is whole cow's milk. It is not allowed to use any preservatives, artificially created additives or stabilizers in the technological process. Thanks to the heating of raw materials according to the old method, the product does not lose its layered shape, revealing a creamy flavor even more. To improve the taste, according to experts, Halloumi should be fried on a grill or pan until golden brown. This cheese has shown itself well in salads, soups, applicable with vegetables. According to the Cypriots, it works great with watermelons in the hot summer period.

• supports the human immune system;
• saturates the body with vitamins, protein and other useful elements;
• has a refreshing effect.

• not found.

Mozzarella "Umalat"

The representative of this brand deservedly occupies one of the leading steps in the list of the best. This cheese is the winner of more than one tasting festival. The mass of mozzarella is rolled into elastic, dense balls, which, when cut, immediately begin to release their brine. Due to the manufacturing process, Mozzarella contains the initial amount of all the nutrients, vitamins, calcium and protein so necessary for the human body, especially for children.Not having a high fat content, and not very salty in taste, the cheese has been widely used in various dishes, desserts, pies, casseroles.

• serves as an excellent source of calcium;
• indispensable for baby food;
• versatility of application;
• low-calorie product.

• not identified.

Marsenthal goat

The producer of this cheese variety is a cheese factory in the village of Sernur, located in the Republic of Mari El.

The raw material used for this product is whole skimmed goat's milk, to which lactic acid bacteria and table salt are added. Its maturation process takes a whole year. During all this time, the cheese heads are inspected, turned over and washed. The result is a wonderful aged product with a gray-cream dense, but at the same time crumbly pulp. Marsenthal has a pronounced creamy taste and a pleasant long aftertaste. This variety can quite adequately replace Parmesan in the preparation of many dishes. Marsenthal goat goes well with nuts, fruits, medium-strength red wine and bitter beer.

• excellent taste sensations;
• natural composition;
• benefit to the body.

• not identified.

Amateur

This cheese is also popular among a certain category of the population. They are attracted by a delicate, soft structure with the presence of small holes or without them at all and a pronounced sour-milk taste with sourness. The production time for such a product is only 2-3 days, after which the Amateur goes on sale. Due to the raw materials used, such cheese has a low calorie content, which allows it to be consumed by people who monitor their weight.

• decent quality;
• usefulness in weight loss.

• not always available on marketplaces.

Adyghe

The most popular producer of this category of cheeses is the Chernomorsky dairy plant. Its products have a very delicate structure, a bright creamy aroma, a small amount of salt in the taste. Adyghe is great for eating in salads, with wholemeal bread, tomatoes and basil. Natural raw materials in the form of cow or goat milk provide it with a large number of useful nutrients and vitamins.

• pleasant taste sensations;
• support of the body's immune system;
• the possibility of using diets.

• not identified.

Cheeses with mold

The most refined in the foreign markets of cheese products are cheeses with mold. Of course, such a delicacy is not universally to the taste of the domestic consumer, but nevertheless, there is a category of fans of this type of cheese.

Do not be afraid to be poisoned by such fermented milk products, because there is a mold that is safe for human health. It develops on cheeses made only from natural whole raw materials. If the food of animals that give milk contains at least some antibiotics or other additives, then a product with natural mold will not work out of it.

Its location can be either on the surface of the head of cheese, or inside its pulp. To obtain it by the first method, the formed product is periodically turned over, dried during the ripening period.And in the second case, it is injected with a syringe needle into the cheese mass, where it matures along with the product for 2 to 6 weeks. Accordingly, the names of cheeses will be classified as white (with mold on the surface) and blue (with veins inside).

List of popular blue cheese varieties in 2022

These varieties of cheeses are considered elite, and it is not always possible to purchase it for everyone in the desired volume, but it is still possible to taste a small amount of them.

Russian Roquefort

The most successful reproduction of French blue cheese is considered to be the production of the Maria Koval cheese factory.

It has a pronounced sweetish aftertaste, a slightly crumbling structure, a rich yellow color and dark blue or black streaks. Such a product goes very well with fruit, grainy bread, sweet port wine or dense red wine.

• excellent taste;
• usefulness for the gastrointestinal tract.

• quite high cost.

Foggy morning

The products of the Family Cheese Dairy, owned by Lyubov Gorbacheva, are located in the village. Zamytsky, Smolensk region.

The quality of milk as a raw material, and subsequently the cheeses produced, is at the highest level. Natural whole milk, fermented for 21 days, turns into a wonderful young cheese with a delicate structure, a smearing subcortical layer, an excellent creamy taste, covered with noble white mold. You can store it in the refrigerator for one month, during which the product also continues to ripen, changing its taste and aroma accordingly. This cheese goes well with fruit, light wine.

• excellent taste qualities;
• high quality;
• variety of applications.

• High price;
• Possibility of purchase only through online stores.

Camembert Fromage de Louis

The production of this product is located in the Voronezh region and is based on well-known French technology. Cheese made from whole pasteurized cow's milk has a fluid, soft structure with a piquant mushroom, creamy taste, which becomes even more saturated and bright during heating and melting. During the maturation process in special forms, Fromage de Louis Camembert is periodically turned over and dried so that several layers of noble white mold form on its surface.

You can use this product both fresh and baked. In Russian cuisine, Camembert Fromage de Louis goes well with pumpkin, millet porridge, and baked apples. From drinks, champagne, white sparkling wines or cider are preferable to it. It is recommended to avoid the composition of Camembert with red wines.

• wonderful spicy aftertaste;
• variety of applications;
• benefit to the human body.

• high cost.

Dorblu

A representative of this species has recently appeared on the consumer goods market, but very quickly gained popularity among lovers of blue cheese. The product is made on the basis of German technology, has ivory-colored flesh with small thin blue streaks of mold. In appearance, Dorblu resembles marble. Its taste is delicate, slightly salty, multifaceted, consists of a creamy, mushroom, herbal bouquet. A pleasant aftertaste will not leave anyone indifferent.

Such cheese is used as a single product, and in combination with other components. Excellent combination of dorblu with white meat.From sweets, it is preferable with pear or flower honey. A dessert consisting of ice cream, cheese of this type and sherry filling has an excellent taste. From drinks, Madeira, Sauternes or Port are well suited to such a product.

• amazing taste, aroma;
• variety of applications;
• maintains the energy balance of the body.

• not always available in retail.

Crottin d'Aubonn

This type of cheese is produced in the Kaluga region according to one of the traditional French recipes. The basis for its preparation is pasteurized cow's milk. The product is formed into small heads and packed in 2 pieces. An aged cheese with a rough surface, covered with white noble mold, has a loose soft butter-colored structure. The taste sensations of Crottin d'Obonn are salty-sweet, dominated by caramel-nut notes with a slight hint of rustic sour cream. Long, delicate mushroom aftertaste leaves a pleasant sensation.

The crumbling pulp of this cheese allows it to be used in various cold and hot dishes. And the piquant, extraordinary taste of Crottin d'Obonn goes well with the rich flavors of dark chocolates, roasted nuts, raisins and dates.

Drinks with this product will make an unusually elegant bouquet of white Sauvignon from the Loire Valley or Albariño and red wine with a rich fruity tint.

• convenient packing;
• excellent taste and aroma;
• the possibility of a variety of applications;
• the benefits of vitamin support for internal organs.

• the price is a little high.

Picante

Producers of the Krasnodar Territory introduced this variety of blue cheese to the consumer market. Its firm, crumbly buttery texture is studded with a network of emerald veins. The rich nutty flavor near the crust gradually thins out towards the center of the flesh. The simultaneous combination of light sourness, saltiness and delicate sweetness make up a truly extraordinary aftertaste.

This product can be one of the components of a set of different types of cheese for dessert serving.

Seedless grapes, pears, figs or honey will be a wonderful addition to cheese.

A chic duo of Picante will make together with good Italian wine.

• great quality;
• wonderful taste;
• natural composition.

• not identified.

The variety of domestic cheeses is huge both in terms of quality, taste, and price category. From the average consumer to the most demanding gourmets of this product, no one will remain aloof from the temptation to taste the extraordinarily tasty and fragrant cheeses produced by representatives of all Russia. Therefore, every inhabitant of the country can afford to have in the diet a nutritious and healthy product necessary to maintain the body in a healthy form. And little children with pleasure, as well as with great benefit for themselves, will make a company for adults. Enjoy wonderful and nutritious Russian cheeses and be healthy!