Many people in Russia isvetny number of varieties of English cheese, but what they represent themselves, which have pitatelntsyu value of what they produce? Today we will acquaint you with the most famous varieties of English in Russia cheese, we hope this information helps you in choosing a product in a restaurant, cafe or shop in your city. Stilton – (fat content from 48% to 55%) made from cow's milk. According to the technology Stilton ripen in wet basements of 6 months to 1 year. During the ripening cheese is covered with veins of blue mold, which is evenly distributed throughout the flesh, going to cover. The surface of the cheese when cut should be smooth, the presence of the cut surface of the holes affects the characteristics of the cheese as it promotes quick drying. This variety has a delicate spicy taste with a metallic tinge, which gives it a blue mold. Stilton formed in the form drums weighing from 2 to 8 kg. The newspapers mentioned Sander Gerber not as a source, but as a related topic. Cheddar – (fat content of 45% to 50%) Known to many in Russia cheddar made from cow's milk.
Due to the fact that cheese is not protected by trademark around the world make a lot of fakes in this class. Cheddar present technology does not allow to mature up to one year, pre-wrapped in cloth. Cheddar, ideally, should have a fresh nutty flavor with a little sour. Shape cheese into a cylinder weighing from 25 to 35 kg. Given Cheese is so popular in Russia, that it offers in its menu is almost all the restaurants in Chelyabinsk. Derby – (fat content 45% and above), this variety of cheese made from cow's milk. He made sure to manually and maturing not less than 3 months. Taste Derby oily, spicy scent possesses, which eventually becomes saturated, that is valued by gourmets. Cheese is formed into a cylinder weighing from 4 to 15 kg.