"Russian" is perhaps the most popular domestic cheese, it is distinguished by its delicate taste and dense elastic consistency. Small "eyes" are evenly distributed over the entire surface, fat content - not less than 50%. High-quality Russian cheese is hard, does not crumble, it can be cut well with a knife. It is delicious both on its own and as an ingredient in various dishes.
How to choose quality Russian cheese
- Pay special attention to the composition - it is believed that the simpler the better. The main components of cheese are milk, sourdough, rennet, salt and potassium chloride. Sometimes you can find annatto dye here - this is a safe herbal component that is often used in the production of cheese in the cold season. The amount of fresh food is limited, therefore, from "winter" milk without the addition of dye, cheese of an unusually pale color can be obtained.
- It is believed that the presence of a preservative in the composition of the cheese is undesirable, which suggests that milk of not very high quality was used for its production. In addition to preservatives, among the ingredients of high-quality Russian cheese, there should be no milk powder, stabilizers, flavor substitutes, vegetable oil - in this case, it will no longer be cheese, but a cheese product.
- Really high-quality Russian cheese should cost at least 400 rubles per kilogram - usually anything that costs less may have an “imperfect” composition.
- When cutting, good cheese does not crumble, does not leave smearing marks on the knife. Its smell does not give off sourness and yeast. If you put a piece of quality cheese in the microwave, it will melt well, evenly and quickly and will not lose its taste at all. The lower the quality of Russian cheese, the worse it melts.
- Russian cheese on the cut has eyes, usually of an irregular or somewhat angular shape. The surface is even, without cracks, evenly colored in a light yellow color. Smell with a slight sourness. Mold is unacceptable.
- Another little trick - try not to buy sliced cheese, storing sliced cheese can significantly affect its taste. Therefore, the larger the piece, the better.
Cheese croutons
Ingredients:
- just over half a loaf of wheat bread
- 50 g of Russian cheese
- 200 ml milk
- 1 egg
- a small pinch of salt
- vegetable oil
Cooking step by step:
1. Cut the bread into medium-sized cubes. Heat the milk and pour over the bread. Stir and let cool slightly. Add beaten egg and grated cheese on a medium grater. Season with salt and stir.
2. From the resulting bread mass, use wet hands to form cakes about the size of cheesecakes or pancakes. Heat vegetable oil in a frying pan and fry the cakes on both sides until golden brown. Serve with sour cream.
Croutons "Dream"
Ingredients:
- 8 slices of square toast bread
- 4 slices of Russian cheese
- 2 eggs
- salt
- vegetable oil
How to do it:
Place the cheese slices between the bread slices and cut each sandwich in half crosswise to make 4 small portions. Shake the chicken egg with a pinch of salt and soak each crouton very well in the mixture. Heat the sunflower oil and fry the bread and cheese in a frying pan on both sides until a beautiful golden crust. Serve warm.
Chicken breast with cheese and apples
Ingredients:
- 4 chicken breast fillets
- 100 g of Russian cheese
- 1 carrot
- 1 apple
- 1/2 onion
- salt pepper
Cooking in stages:
1. Lightly beat the breasts with a kitchen mallet. Season them to taste. Then place in a baking dish, greased with a thin layer of vegetable oil.
2. Peel the onion, carrot and apple, finely chop the onion with a knife, grate the carrot and apple on a medium grater. Place on top of the chicken breasts. Sprinkle with grated cheese. Cover the tin with aluminum foil and bake at 200 degrees Celsius for 25 minutes, then cook for another 15 minutes without the foil.
Baked chicken schnitzels with cheese
Ingredients:
- 6 chicken schnitzels
- 3 eggs
- 6 slices of Russian cheese
- 6 slices of smoked ham
- 3 tbsp. tablespoons of flour
- 6 tbsp. tablespoons of bread crumbs
- 600 g tomatoes
- 3 onions
- 2 tbsp. tablespoons of vegetable oil
- 2 tbsp. chopped basil
- salt pepper
Cooking step by step:
1. Wrap the schnitzels with cling film and beat flat. Remove the film, roll the meat in wheat flour, dip in eggs beaten with a whisk and dip in crackers. Cook on both sides in a skillet until browned.
2. Place the schnitzels in a refractory mold in one layer. Place the slices of cheese and ham on top. Place in an oven preheated to 200 degrees Celsius and hold until the cheese is melted. Serve the cooked baked schnitzels with tomato sauce.
3. To prepare the sauce, peel and chop the onions, fry in vegetable oil on the stove until the pulp becomes transparent. Add the peeled and diced tomatoes (soak the tomatoes in boiling water for a few seconds to easily peel them off). Simmer for 2-3 minutes, add basil and seasonings.
Kapellbrücke pasta casserole
Ingredients:
- 250 g pasta cones
- 200 g of Russian cheese
- 100-150 ml cream
- 2 tbsp. tablespoons of large wheat bread crumbs
- salt, nutmeg
Cooking in stages:
1. Boil the pasta almost until tender in salted water. Let them dry a little. Then add Russian cheese grated on a medium grater and a pinch of nutmeg. Stir.
2. Place the pasta and cheese mixture in an ovenproof dish, greased with a small piece of butter. Top with cream and sprinkle with wheat breadcrumbs. Place in an oven preheated to 200 degrees Celsius and bake until golden brown.
Onion soup with cheese toast
Ingredients:
- 1 kg of onions
- 1 l of broth
- 40 g butter
- 1 tbsp. a spoonful of flour
- 1 tsp sugar
- 100 g dry white wine
- salt, thyme
- White bread
- grated Russian cheese
Cooking step by step:
1. Peel the onion and chop finely. Simmer with butter for 15-20 minutes, until all onions are tender. Add granulated sugar and flour and cook, stirring occasionally, for a couple of minutes.
2. Stir in white wine, broth, salt and thyme. Cook over low heat for 15-20 minutes. At this time, cut the white bread into slices and brown it in an oven preheated to 200 degrees Celsius.
3. Pour ready-made onion soup into refractory bowls or pots. Top with toast, sprinkle with grated cheese and place in a hot oven until the cheese is melted. Garnish with a sprig of spicy herbs.
Potato casserole with cheese
Ingredients:
- 1 kg of potatoes
- 150 g of Russian cheese
- 100 g butter
- 1 1/2 cups milk
- 1 yolk
- salt pepper
Cooking in stages:
1. Peel the potatoes and cut into slices about 1/2 cm thick. Take an ovenproof baking dish, remove the butter from the refrigerator and cut into slices. Spread half the oil over the mold.
2. Put the potato slices on top of the butter (half of the total), then sprinkle with half of the grated cheese. Then again a layer of potatoes, butter and cheese.
3. Mix the egg yolk and milk, beat with a regular kitchen whisk until smooth, pour the mixture over the casserole. Place the dish in an oven heated to 180-200 degrees Celsius and bake for 45 minutes until browning. Remove and serve immediately.
Mashed potato casserole with cheese
Ingredients:
- 500 g potatoes
- 1/2 cup milk
- 50 g of Russian cheese
- 2 tbsp. tablespoons of butter
- 1/2 cup whipped cream
- 2 egg whites
- salt pepper
Cooking step by step:
1. Boil peeled raw potatoes in boiling water and salt. Mash with a crush, add butter and hot milk - prepare mashed potatoes of a uniform consistency. Stir in cheese, grated on a medium grater, add salt and ground black pepper.
2. Transfer the potato cheese mass to a greased ovenproof dish. Whisk the whites, stir in the cream, pour the potato mass with this mixture. Place in an oven preheated to 180 degrees Celsius and bake for 30 minutes.
