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Yaroslavl cheese is still the favorite of many buyers from different parts of the Russian Federation. It was appreciated not only by residents of the region of the same name, but by buyers from many neighboring regions. Such a commitment to the high quality of the final product, as well as a democratic price tag, is explained.
old cheese school
Historians argue that cheese production for domestic purposes has a much more distant history than modern baking. It was easier for people to create a fermented milk treat by hand than to use cereals for baking. The latter won the hearts of pastry lovers even, probably, later. And before that, people willingly used such a satisfying product both in its pure form and adding it to various dishes.
This hypothesis is also confirmed by archaeologists who managed to find a mention of the first cheese products on the pages of the works of ancient thinkers, in the Eastern chronicles. Until now, many peoples have heated debates about which of them first learned to consciously extract renin for curdling. Renin is called rennet, which is extracted from the cleaned stomach of some animal species. With its help, curdling takes place on a qualitatively new level.
Today, even novice cheese makers use it by buying a ready-made solution. Getting renin in the public domain is quite easy, which is confirmed by the reviews. Some of these self-taught masters also tried to repeat the classic Yaroslavl cheese recipe. But in reality, this is quite problematic, without having the proper skills.
Another reason for this is the fact that professionals are in no hurry to share their signature recipes with amateurs, which they inherited from cheese makers of past centuries.
The development of the cheese-making culture got its official start around the end of the 18th century. Prior to this, the product was not in great demand for mass production, as it was preferred to cook it in each house on its own.
But it was at that time that the first cheese factories appeared on the territory of many Russian provinces.
One of the pioneers in this area was the Yaroslavl Dairy Plant, which has undergone many changes since its inception, but its products, assigned to the same name, have survived all the hardships.
Taste and shape
The classic proposal for this part provides for belonging to hard varieties. This means that it is not only convenient to cut, but also stored under favorable conditions for a long time. Yaroslavl cheese is served both simply as a part of cutting, and as part of various ready-made dishes.
Its texture makes it easy to rub to sprinkle on top of pizza or open pie. And you can send it inside baking or add it to fillet zrazy to give the dish a creamy aftertaste. It will be delicious if you add such a hearty filling to the chicken along with mushrooms or vegetables.
The average dimensions of a head ready for sale provide for a diameter of no more than 10 cm with a length of about 35 cm. Against this background, one head is unlikely to pull on a weight of more than 3 kg.
But this applies to standard cases, and if a wholesale supply to a food enterprise or a supermarket for retail sales by cutting is required, then the sellers order heads, the weight of which is equal to 10 kg. Such an enlarged format is well stored without losing its original aromatic and taste characteristics, if the storage conditions are observed.
Upon closer examination of the cut, you can see the branded rounded eyes. But some Yaroslavl varieties do not provide for such eyes, which does not mean a fake, but only a more delicate texture. The standard calorie content per hundred grams of the product is about 350 kcal, but this is only the generally accepted norm. Do not be surprised if Lord cheese and any other version of the Yaroslavl production suddenly turns out to be with a difference of 50 or even more calories.