Swiss cheese, 300 g.

Description

A real Swiss cheese of long maturation. It is made according to GOST from milk from its own farm, special starter culture and animal rennet. The production process of even one head of Swiss cheese is quite multi-stage. Sourdough and rennet are added to the prepared warm milk and the fermentation process begins; then the grain is set. To make the future Swiss cheese even harder, the mass is heated again: up to 51-58 degrees. The finished mass is placed in a mold under a press: this way the cheese leaves the whey faster. But that's not all: then the blanks are placed in a special salt bath. The solution there is so concentrated that the heads of Swiss cheese float easily in it without sinking to the bottom. Cheese spends up to two days on such spa procedures, and then goes to the finish line to ripen. Swiss cheese can be used to cook most dishes where cheese is required in principle, but the classic that appeared in Switzerland itself is, of course, cheese fondue. For it, in addition to cheese, you will need fresh garlic, white wine (can be replaced with apple juice), lemon juice and corn starch. Traditionally, bread is eaten with fondue, but theoretically you can dip anything into melted cheese: sliced tomatoes of dense consistency, olives, sweet peppers and even grapes. Composition: whole milk, skimmed milk, table salt, calcium chloride sealer, starter culture (thermophilic and mesophilic lactic acid microorganisms), milk-converting rennet of animal origin, enzyme preparation of animal origin "Lipase" Shelf life: 90 days Store at a temperature from 0 ° C to +6 ° C and relative humidity from 80% to 85% before and after opening the package. Maturation period: 180 days