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Video: Steppe Cheese
Video: Nargie's Mongolian Cuisine: BYASLAG (Real Mongolian Cheese) 2023, February
Steppe Cheese
Steppe Cheese

Steppe cheese

Steppe cheese
Steppe cheese

Calories, kcal: 350 Proteins, g: 24.0 Fats, g: 26.3 Carbohydrates, g: 1.7

Steppe cheese is a hard pressed, lump cheese. It was first developed in the steppes of Western Siberia at the end of the 19th century.

In terms of its composition, taste and smell, this type of cheese is similar to Gollandskiy and Kostromskaya cheeses, even the pattern of the cheese is similar, although the dough is more elastic, a slice of cheese breaks when bent.

The pattern consists of slightly flattened holes (calorizer). However, steppe cheese has a spicier and saltier taste than the aforementioned cheeses and a more sour taste. Usually the weight of the bar is 5-6 kg.

The cheese goes on sale at the age of 2.5 months.

Calorie content of Stepnoy cheese

The calorie content of Stepnoy cheese is 350 kcal per 100 grams of product.

Composition and useful properties of Stepnoy cheese

The fat content of Steppe cheese is not less than 45%, moisture content is not more than 41%.

Hard cheese Stepnoy, as shown by the results of studies of the nutritional value and usefulness of hard cheeses, contains in its 100 grams a quarter of the daily human need for such vitamins: A, PP, E, group B: B2, B1 and B9 or folic acid, which is necessary in the process of hematopoiesis and tissue formation during the growth of the body (calorizator).

In addition, the use of Steppe cheese is necessary for the prevention of infectious diseases, because vitamin C, which is in the composition of steppe cheese, takes part in maintaining immunity.

The product also contains: calcium, phosphorus, magnesium - minerals that ensure bone strength, heart muscle health and visual acuity.

The use of Steppe cheese in cooking

Stepnoy cheese is used as an independent snack, and is used in all kinds of dishes that require the addition of cheese. It is added to hot dishes, salads, sauces.

Cheese and curd

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