At one time the first cheese that startedto make on Altaic cheesemakers, was cheddar, since it did not require any special costs and efforts to create it. But over time, local masters stopped limiting themselves to a borrowed recipe. They began to work hard and the "Altai" cheese appeared with improved taste properties and shorter maturation periods. Since 1900 the Altaic cheese-making tradition began its history. And now there is more than one kind of hard, fine cheese.
Every year local cheese makers organizefestival, referred to as the Cheese Festival. It is international, where amateurs or manufacturers have been cooing together to taste the products. She has received only positive reviews in recent years. Most people believe that the cheese "Altai" is intended only for breakfast. It is quite high-calorie - for 100 grams of the product is 357 Kcal, so it gives a good charge of energy and perfectly saturates the human body.
Swiss dabbled many of us know, so here'sAltai is more spicy, noticeably different in its sharpness. He refers to the hard varieties. The human body is enriched with bio-compounds and beneficial substances due to vitamins B9 and A, as well as trace elements: phosphorus, potassium, calcium and magnesium. Russian producers managed to make their own recipe thanks to Swiss masters, especially Emmental cheese. After all, it was made in the Alps of Switzerland at the time. But after 30 years Alpine crocheted replenished with such recipes as "Swiss", "Mountain" and cheese "Altai".
In these places they produce 70 thousand tons ofper year: rennet and processed. In Russia, no one produces parmesan with a high temperature and a second heat: Alpine, mountain, Altaic, Soviet and Swiss. Such yummy is no longer produced in any region, as there is no such composition of herbs for cows and corresponding milk anywhere. In the region, the consumption rate is the following - six kilograms per person.
This dish was the best in our country. This was confirmed by the last prestigious competition, in which the countries of the Customs Union and Moldova also took part. Producers of Altai cheese adequately participated in a closed tasting, with reputable experts in the field of quality of milk products. These were the enterprises of the company "Kiprino": LLC "Troitsky oil syrup", OJSC "Kiprinskiy maslosyrzavod" and "Tretyakovsky Zavod" - also OJSC "Modest", plant "Plavych". Another high award was given to Tretyakovsky Creamery, melted cheese Yantar and some others.
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