Our cheese, your cows.
Our cheese, your cows.
Within the limits of Days of Switzerland in
St.-Petersburg in hotel "Astoria" the cheese party has taken place. And
That is interesting: cheese submitted Swiss, but grown up on
To the Russian earth. The matter is that near St.-Petersburg, in Tosno,
Has opened small Swiss syrovarnja.
The company - the manufacturer of cheese has brought to Leningrad region recipes from
The Swiss Alpes. All enterprise is served by three workers:
The expert-syrovar from the Shaft (Switzerland) and two its assistants from
Local residents. The maximum productivity of the enterprise -
100 kgs of cheese a day. Is syrovarnja literally in
Court yard at one of tosnenskih farmers, which, by the way, on
To the contract provides the shvejtsarsko-Russian manufacture by milk
The cows.
About that as well as why there was an idea to make a Swiss cheese
High quality in such small quantities, we have learnt from one
From founders of the project - Rajnharda Kolajka: "Why
Swiss cheese? Has put, probably, in tradition. It is considered, that most
The best cheese is the oldest cheese. Though we also do not apply on
Absolute seniority. The main thing is that cheese is made
There, where there are cows, that is valleys. And the Alpine valleys in
Switzerland are known worldwide ".
According to mister Kolajka, tosnenskie cows too very much
Well approach for manufacture of a traditional Swiss cheese.
And that with that Russian cheese, which we, Russians,
We buy and eat, it of that costs in comparison with true
The Swiss? "The approach is important: individual or industrial. Not
It is necessary to compare two these different things. At you it is made in
The core an industrial product. There is a cheese quite decent,
High quality and not the harmful. A difference between this cheese and
Made under the individual recipe same, as between
Daily and modelling clothes. For ourselves we see in Russia
Possibilities for development, because cheese with the individual
Character in Russia practically is not present ", - has told Rajnhard
Kolajk.
However, the problem of finding of individuality is,
It appears, not only the Russian problem. In Switzerland, as well as in
All European Union, for today operates and it is entered
A number of the general standards on quality. They afflict first of all
Small manufacturers, in particular cheeses. Because requirements
(Conditions for reception by manufacturers of the certificate) European
The union at times several times above, than they - historically
Developed - at Swisses. Though and not only at them. In France,
Where cheeses also one of features of ethnic cuisine, the same
Sad history. So the fact of expedient association
The European states it is capable to affect a number of manufactures not in
The best party.
Long time to many Russians, apparently, do not give rest of a hole in
Cheese. Has run even a whisper, that holes in the present Swiss
Cheese do specially - a pier, their diameter is certain by the law. "Is not present,
Is not present is only a joke, - the mister has disseminated our suspicions
Kolajk. - holes are formed because of gas which is formed in
Process of preparation of cheese naturally. State
Laws here at anything. And at what quality of milk, health of a cow
And a status of meadows on which it is grazed ".
The Swiss kitchen has naturally undergone influences of the next
Cultures, for example Italian and French. But is most
Characteristic dishes to which Swisses by tradition treat
Foreigners.
Them at least two: rock years and fondju. Rock years is hot
Mix: a potato, cucumbers marinaded and other vegetable
Additions cut and mix. Then on all it already nagretym
Knife cut off a layer of special rock flight cheese, which thus
plavitsja also fills in plate contents. To a gourmet do not say, that
It expects under a cheese layer, let guesses and is nervous in
Anticipation.
At preparation fondju wine pour in in a clay pot
(A kettle, fondjushnitsa), rubbed from within garlic, slowly
Heat up. Grated cheese kindle in fault at the continuous
Stirring (to stir better not circles, and the eights). Increase
Fire also allow liquids to begin to boil. Add dissolved in water
Starch, fill with a nutmeg, pepper and pour in vishnevku.
Submit in the same pot hot with grenkami.
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//* an information Source: п п п п?п .ru (SPb), 15.11.01
//* Reg. Nom. - 1111100046.23-------------------------------------------
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