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 [ru] in Uglich, Yaroslavl Oblast, Russian SFSR in the 1960s.

Not to be confused with Rushan cheese.

Russian cheese
Other names	Российский сыр
Country of origin	Russian SFSR
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)
Related media on Commons

There is a Сыр Российский (Syr Rossiysky) brand which does not have exclusivity rights,^[1] and a large number of factories in Russia and other post-Soviet states produces the cheese.

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 cut. It tastes slightly sour.^{[citation needed]}

See also

• List of cheeses