Russian cheese () is a Russian semi-hard, chymosin cheese produced from pasteurized cow's milk and aged for two months. The recipe was developed by in Uglich, Yaroslavl Oblast, Russian SFSR, in the 1960s.
There is a Сыр Российский (Syr Rossiysky) brand which does not have exclusivity rights, and a large number of factories in Russia and other post-Soviet states produce 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.
See also List of cheeses
References