Cheese Poshekhonsky: calorie content, useful properties, description

Cheese is a very useful product, its use is recommended by doctors, it is desirable to do this daily and regularly, observing the measure. Everyone knows about the famous European cheesemakers and their classical traditions used in the manufacture of such products. Connoisseurs sing the Dutch and French cheeses with mold for their piquancy and interesting taste. Such products are served on holidays and events of a different nature. Many of the cheeses are popular as snacks. For example, with "Philadelphia" used to make rolls and sandwiches, others are served in the form of cuts, decorated with honey and grapes. There are certain varieties that are added to salads and second courses.

Now it is difficult to surprise guests with exotic names of cheeses. For the feast are selected sliced from the most spicy varieties. This is done in order to show the status of the hosts covering the table.

In honor of what is called cheese?

The successes of the domestic cheese makers remain unnoticed, and it is completely in vain. Products of our production are rarely in demand by the masses, but this does not mean that their quality is worse than popular ones. In the Yaroslavl region there is a town called Poshekhonye. Its history is several centuries old. The town of Poshekhonye is famous for its ancient temples, as well as a quality product, named after the city. Meet: Poshekhonsky cheese.

Appearance

How did this product come about? Now we'll find out. A resident of Poshekhonye, whose name was Pavel Anatolyevich Avdiyenko, worked at the local cheese factory for many years. As a result, he became the founder of the production of this very product. He carefully and in detail investigated the history of the development of cheese-making in Russia and Holland, so that, based on existing knowledge, create cheese "Poshekhonsky".

Before Avdienko stood a difficult production task. He needed to shorten the maturation period of Dutch cheese, but keep the taste and characteristics to the fullest. He constantly experimented with the components. This led to the creation of a unique cheese - Poshekhonsky.

It is noteworthy that Avdiyenko constantly consulted and exchanged advice with the well-known German specialist for the manufacture of Dutch cheeses and, in combination, the professor of Moscow, R. E. Gerlach. The production of Poshekhon began in the Soviet Union in the post-war years. In this scarce time, each product was very valuable. So the masters of this case from Yaroslavl under the leadership of Avdienko decided that they would produce a new cheese "Poshekhonsky" from pasteurized or normalized milk.

This product has a low fat content. This makes the cheese making process cheaper. For the production of Poshekhonsky cheese, special bacterial sourses and rennet enzymes are added to cow's milk . This product ripens only about thirty days, which is quite small in comparison with other varieties. They release it in the form of white round heads. Cheese has a color range from white to light yellowish hue, on the cut there is an oval or round shaped eye, called holes.

Poshekhon cheese: caloric content and useful properties

Comparing Poshekhonsky cheese with products of similar varieties, we can conclude that it has low energy value. Poshekhonsky cheese, caloric content of which is three hundred and forty-four calories, has no more than forty-five percent of fat content.

Cheese is a product of fermentation, and the bacteria that are present in it, in the intestines have a beneficial effect on the body. The product contains a lot of calcium, which prevents the development of caries. Cheese "Poshekhonsky", the composition of which differs significantly from many other types of cheese, does not contain lactose, and therefore it is perfectly digested and allowed to be consumed by people of any age.

As it is?

With bread it is better not to eat. For example, in conjunction with a loaf of cheese used poorly absorbed by the body. You can make a sandwich only with grain or black bread, and do not use butter for it. Cheese is perfectly combined with vegetables, especially fresh, such as, for example, tomatoes. Twenty or thirty grams of cheese a day is the daily norm for any adult. If the product has become moldy, it can not be eaten by any means, even if the crust is cut.

Important note

The quality of cheeses is getting worse lately. Manufacturers are guided by technical indicators in production, ignoring GOST. Stabilizers are used instead of milk fat more often. Cheese produced with the help of stabilizers and not containing milk fat, is an imitation. On this product there will be an inscription "Poshekhonsky IT".

The present Poshekhonsky cheese, whose price is about 250 rubles, is much cheaper than many other European, such as "Dor Blue" or others, which does not make it less tasty or quality.

Determining the quality

At home, it is possible to determine the content of vegetable fat in the cheese if you hold the slices at room temperature for several hours. In doing so, pre-cut it into small pieces. Vegetable fat from the cheese product will be released by moisture, visible on the surface in the form of small drops. This will be evidence that it is used in its production.

Color, smell, taste and aroma

Cheese "Poshekhonsky" has a wonderful aroma and a spicy and sour taste, reminiscent of milk. The color of the product is white, although it should be approximated to a saturated milk. Brighter colors are given to the cheese by the use of carotene, a natural natural dye (found in carrots, other bright vegetables).

To be a representative of hard rennet cheeses, he needs to make about forty-five days. Note that the composition of this product does not include milk powder.

Conclusion

Now you know what poshekhonsky cheese is, you see the photo of this product in our article. We hope that the information provided on this page will be useful to you.