Varieties Of Cream Cheese
Many former Soviet citizens remember the Soviet times, when in any store one of the main type of cheese – served cheese, the most popular among the people enjoyed the cheese course "Friendship", a name which has acquired many stories. In any cafe that time served the Jewish appetizer, which was done just out of cheese. Cream cheese gourmets the world do not even think cheese. It is believed that the so-called processed cheese do not may be, is a high title of cheese. But we can not go past the side of cheese, which are isolated in the classification of the type of cheese, for the simple reason that, perhaps, many Russians are familiar with such processed cheese, as "Sharp", "Kiev", "Sausage," "Amber" and Processed cheeses have no flavor and aftertaste of "real" cheeses, but have one advantage – long shelf life. Cheeses of this type are made by pasteurizing and conversion of a mixture of one or more cheeses (often of poor quality) in the emulsion. Mixes for pasteurization usually consist of fat, cream, and several types of cheese.
After pasteurization, the mixture is subjected to such high melting temperatures. In processed cheese at the production stage, adds weight ingredients and additives to make this cheese softness and moisture. Processed cheeses are distinguished as sausages, pastes, tin, lunch, lomtevye and sweet. The consistency of processed cheese is varied. Cheese can be sliced ("sausage") and spread on bread. Many people in the world like melted cheese in combination with toasts. If your taste is different special pretentiousness, the cheeses in this category will satisfy you. To this day, many restaurants offer snacks made of Chelyabinsk on the basis of cheese, apparently supporters of this product is still quite a lot.
Tags: kulinariya
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