Translation: Not required, subtitles: none
Format: SATRip, AVI, DivX, MP3
Country Russia
Director: Ekaterina Abdulova, Sergey Kurzanov
Genre: documentary
Duration: 00:51:56
Release year: 2011
Description: Do you know what cheese and motor oil have in common? And what size should be the holes in the cheese and why does he cry? According to experts, today only a third of what is on store shelves can be called cheese. Actually, this cheese product. It looks like cheese only in appearance. 11 liters of milk. That is how much is needed in order to get 1 kilogram of cheese. A liter of the cheapest milk costs 20 rubles. It turns out that in order to make a kilogram of cheese, you need to buy milk for 220 rubles. In stores, cheese is sold for 200 - 400 rubles. But it still needs to be cooked. Are manufacturers working at a loss? What kind of milk is cheese made from, and is it there at all? To find out, we bought 12 samples of Gouda cheese from different manufacturers in stores and conducted an experiment. Another experiment. Two pieces of cheese that look almost the same. We bought one from a private cheese factory. The second - in the store, factory production. Both pieces were placed under spotlights and left for a week. Marina Vasilyeva contracted botulism after eating spoiled cheese. After leaving the hospital, she sued the store and won. It turned out that the sellers stored the cheese incorrectly and it was expired. How does expired cheese get on the shelves? To find out, our correspondent got a job in the cheese department of an ordinary supermarket.
Red and mustachioed cockroach. Prussian common. This creature crawled out of a piece of cheese, which Natalya Ivanova bought in a store. A piece of cheese, along with a cockroach living in it, Natalya Ivanovna carried back to the store. But they could not say how the insect crawled into the cheese. They also refused to return the money for the cheese. Then Natalya Ivanovna turned to the police. It turned out that the cheese was fake. An underground cheese factory was discovered by policemen in the Moscow region. The famous cheese "Druzhba" was created 40 years ago specifically for an expedition to Mars. Every morning, approaching the red planet, the astronauts had to have this cheese for breakfast. But the mission to Mars was canceled, but the Druzhba cheese remained. During his earthly life, he changed a lot. Cheese waste, cheese mass, flavorings, colorants and preservatives - these are what processed cheese is often made of today. We bought leftover cheese from the factory, mixed it with food chemicals and made "real processed cheese". We sent our cheese for tasting. No one distinguished it from the real one. Cottage cheese. Like cheese, it is a product consisting of natural milk and bacteria. Previously, it was also called cheese. It is not for nothing that the word "syrnik" is still preserved in the Russian language. Marina Alexandrovna decided to lose a couple of kilograms for the holidays. In a magazine she read about cottage cheese diet. Nutritionists recommend it to those who want to lose weight. "Natural cottage cheese" Marina Alexandrovna began to buy in the nearest store. And she gained ten pounds. According to doctors, this case is unique. Marina Alexandrovna is the only person who managed to get fat from cottage cheese. To find out what this special cottage cheese is, we bought it and submitted it to the laboratory for analysis. What secrets does cheese keep in itself, how to choose the right product - without accelerators, dyes and preservatives. By what signs to understand that the cheese has gone bad and what kind of cheese to put in a mousetrap. This is told by cheese makers, employees of testing laboratories and astronauts
Video: 640x480 (1.33:1), 25 fps, DivX Codec 6.8.5/6.9.1 ~1500 kbps avg, 0.20 bit/pixel
Audio: 48 kHz, Microsoft MPEG, MP3, 2 ch, ~192.00 kbps avg
How to choose the right cheese in the store
Quality hard cheese cannot be cheap. Everything that has a small cost is stuffed with palm oil, powdered milk, soy, stabilizers, flavors, preservatives. This is not food, this is a punishment for any living organism.
How to unmistakably determine that you are buying cheese, and not fake milk powder!
We have a huge request to you, dear readers. Never eat hard cheese, completely refuse to use it if you buy cheap cheese products, if the funds do not allow you to buy a piece of cheese more expensive. It is better to eat less cheese, or cook it yourself, but choose a good and healthy product.
Vacuum-packed cheese or wrapped in cling film does not claim to be of high quality. Buy only cheese that is cut from a whole circle or bar. This increases the chances that the product does not contain harmful impurities, or at least contains them in a smaller amount!
Pay attention to the crust of the cheese circle: there should be no cracks and plaque, otherwise there is a risk of buying harmful bacteria along with cheese, and just buying expensive, but completely tasteless cheese.
The uniform texture of the cheese, even symmetrical holes on the cheese - all these are signs good product, not a surrogate. But there are sophisticated, cunning fakes! There is a test that will help make sure that the cheese is really of excellent quality.
This test should be done on cheese room temperature after removing it from the refrigerator. Cut a slice of cheese, bend it at a right angle. The cheese should not crack at the fold! Otherwise, it is a fake, a cheese product, but definitely not cheese.
How to choose good cheese in the shop
Loose cheese, one that is easily crushed and crumbled, should not be eaten in any case. It's pure Palm oil mixed with a small amount powdered milk and dyes! Such cheese can be of a beautiful color, have even, symmetrically arranged holes. But the beauty of such a product is deceptive.
Watch this video: if the cheese looks like plasticine, never buy it, and give the already bought one to homeless animals. Even they won't eat it...
Palm oil is just fat. The problem is that when you eat a few pieces of cheese containing palm oil, you consume an impressive amount of fat. Stock fat for several days ahead! Such low-quality fat as palm oil clogs blood vessels, harms digestion, and promotes weight gain. excess weight and does not bring any benefit to the body.
Please don't buy cheese product. We hope these tips will help you navigate the cheese market and eat only quality food! Pass this article on to your loved ones, take care of their health too.
Did you know that the famous Druzhba cheese was created 40 years ago specifically for an expedition to Mars? The mission to Mars was canceled, but the Druzhba cheese remained. Since then, he has changed a lot. Today real cheese hard to find. And in shops and markets they sell not quite cheese. According to experts, a third of what is on the shelves is a cheese product. It looks like cheese only in appearance. Experts have found out what cheese and motor oil have in common, what size holes should be in cheese and why it cries. And most importantly, they learned how to choose tasty, healthy and natural product.
Hard cheese. From 0.2 to four centimeters. This size should be holes in right cheese. They don't just show up. During fermentation, carbon dioxide is released from the cheese. It's like a quality indicator. If there are holes, then the cheese is good. There is only one "but". Some manufacturers make holes in the cheese artificially. The correspondent got a job at a cheese factory and found out how technologists do it.
Cheese or no cheese? That is the question. Cheese is a living product. It is made from curdled milk. A week or two, so that the milk turns sour and gathers into grains. Then the raw material is salted, filtered, and sent to ripen. Nothing less than six or nine months. It's long, and time is money. Therefore, manufacturers speed up the process with chemicals. Vegetable or mineral oils are added to the cheese. It turns out not cheese, but a cheese product.
Channel One will arrange a raid on shops and markets - it will buy up cheeses and hand them over for analysis ... to the Department of Zoology of Moscow State University. Lab mice were looking for real cheese. A few pieces of cheese were placed in a cage for each mouse. And after three days they looked at which cheese the mice ate and which they left untouched.
Two pieces of cheese that look almost the same. One was bought at the market from Baba Masha, she made it herself. The second is in the factory store. Both pieces were placed under spotlights and left for a week. Cheese without chemistry turned sour and moldy. The cheese from the store is just a little dry. The manufacturer was asked why their cheese does not spoil.
Ten kids from kindergarten the city of Monchegorsk were hospitalized with severe poisoning. The kindergarten cook prepared cheese butter for the children. The cheese contained staphylococcus bacteria. The cook bought cheese from a nearby shop. The cheese looked fresh. But it turns out that modern cheese almost does not spoil. In addition, disguising the delay is a trifling matter. The correspondent worked in the cheese department of an ordinary supermarket. Washing mold and repacking is the daily work of salespeople. The experts explained the signs by which you can determine that the cheese is expired, even if it looks fresh.
The fish rots from the head, and the cheese spoils from the rind. Red spots all over the body, severe cough, chills. With such complaints, Marina turned to the local doctor. Three sandwiches with cheese became the cause of malaise. The listeria bacteria caused the allergy. lovers cheese crust, beware - you are at risk, it must be cut off.
Melted cheeses. Manufacturers love them. Because you can make processed cheese from almost anything. Cheese waste, cheese mass, flavorings, colorants and preservatives - these are what processed cheese is often made of today.
Cheese leftovers were bought from the factory, mixed with food chemicals, and "real processed cheese" was made. The cheese was sent for tasting. No one distinguished it from real processed cheese. The recipe for processed cheese "from what God sends" was registered with Rospotrebnadzor...
What secrets does cheese keep in itself, how to choose the right product - without accelerators, dyes and preservatives. By what signs to understand that the cheese has gone bad and what kind of cheese to put in a mousetrap. Cheese makers, employees of testing laboratories and astronauts tell.
Producers: Andrey Sychev, Oleg Volnov.
How to choose cheese without artificial additives? How is a cheese product different from cheese? Which manufacturers should be trusted?
These and other questions were discussed by specialists during a round table in the editorial office of AiF-Petersburg.
100% milk
According to WHO recommendations, a person should consume at least 6.5 kg of cheese annually. And, for example, our Scandinavian neighbors eat 18.5 kg, but Petersburgers only 5. Cheese has not yet become a traditional daily product on our tables, although its popularity is constantly growing. And Russians are becoming more and more gourmets: cheese makers talk about a significant increase in demand for cheeses from noble mold, soft curd cheeses, cheeses like "Feta" - an average of 20-25%. Experts are pleased with this trend.
- Cheese is one of the main sources of calcium, protein, fat, a number of essential minerals and vitamins for the body, - explains Viktor Zakrevskiy, Doctor of Medical Sciences, Head. Department of Food Hygiene, North-Western State Medical University. I. I. Mechnikov. - About 90 grams of cheese satisfies the daily human need for calcium. But overweight people should choose varieties that are low in fat and salt. For example, Finland even adopted a special state program in the field of healthy eating, one of the important points of which is the release of low-fat dairy products.However, a quality product can bring health benefits, and this is not all right in our country yet. About half of the dairy products on the shelves of Russian stores do not meet quality standards - and cheese is no exception.
According to the "Technical Regulations for Milk and Dairy Products", real cheese must consist of 100% natural milk, using coagulation enzymes, lactic acid bacteria and salt. If the composition is allowed vegetable fats, then it is no longer cheese, but the so-called "cheese product", which must be indicated on the label. Manufacturers do not always do this, thereby misleading buyers.Chain stores also contribute to the decline in the quality of dairy products, - says Vsevolod Vishnevetsky, chairman of the St. public organization consumers "Public control". - Based on economic benefits, they buy large heads of cheese from wholesalers, cut and pack them in their back rooms, which are completely not intended for this. As soon as the cheese is cut and packed by the hands of a store employee in a primitive cellophane film, its shelf life is reduced to 72 hours. But even these deadlines are not met, everything that is not sold on time is repackaged again.
Buyers have no chance to track the expiration date of the product, its composition and manufacturer. At the same time, quality control in networks is often carried out formally, monopolists dictate their terms to the consumer market.
European quality
Mikhail Lyasko, General Director of Arla Foods Artis LLC, a representative office of the Danish-Swedish concern Arla Foods, one of the largest manufacturers of dairy products, told AiF about how things are with the quality of dairy products in Europe. The company's annual turnover in Russia in 2012 amounted to 3.373 billion rubles.
- The monopolization of chain stores in Russia is even less than in developed countries. For example, in Denmark, 88% of the food market, in Germany, more than 70% is accounted for by chain stores. Another thing is that the principle of their work is somewhat different. In particular, my foreign colleagues are amazed temperature conditions storage of products in our supermarkets, where it is actually warm at any time of the year, which affects the quality of products. By changing the meager fines for such violations to substantial ones and strengthening control, we can already change the situation. A longer but necessary path to quality goods is the development of farming and the modernization of production.For example, our company is a cooperative owned by 12,000 dairy farmers in Denmark, Sweden, Germany and the UK. And this means that we always have high-quality raw milk and can afford to produce natural products even without any additives. After all, it all starts with milk, and the lower its quality, the more the manufacturer needs additional components for its processing. Unfortunately, there is still an acute shortage of raw milk in Russia, and only two large cheese factories operate in the country. The second point is the high culture of production, which is just beginning to develop in the country. Whereas, for example, in Scandinavia, all dairy production has long been automated, and at many stages the presence of a person is not required at all. And the fewer people come into contact with the product, the higher quality it will be. By the way, I would like to dispel the myth that Europeans produce lower quality goods for Russia. For example, our largest NrVium plant produces Arla Natura® cheese for export throughout Europe (2012 production volumes were 29.157 tons).
And the conditions for all are absolutely the same, only the supply of packaging in the language of the importing country changes. It is technically impossible to change the composition of products somehow, and it is unprofitable. Moreover, if you buy products under the Arla Natura® brand in Russia, you will always find information on the calcium content and its norm on the packaging. daily consumption. What is important for people who look after their health.
P.S. All experts agreed that in Russia it is necessary to develop not only the production of cheese, but also the culture of their consumption. Focusing on high quality natural products. After all, now, according to UN data, Russia occupies only 129th place in the world in terms of life expectancy. On average, a Russian lives only 66.5 years, while our Scandinavian neighbors live an average of 80 years. And proper balanced nutrition plays one of the main roles here.
Editor's Choice
Cheese makers came to AiF with their products, which we decided to evaluate by the entire editorial team. As a result, we tasted several dozen species and chose the top three winners according to the editors.
Arla Natura® light
Andrey Kabanov, financial director:
- As an adherent of healthy eating and sports, I immediately chose this cheese. There are not only dyes and preservatives, but also extra calories. BUT daily rate calcium in 100 grams of this cheese is 86%, which is indicated on the package. It is important that even fat-free cheese has the taste and texture of a natural dairy product. And not "rubber", as is often the case.
Feta Arla Apetina® snack with black olives in vegetable oil
Natalia Lantsova, head of the press center:
- Of the 5 types of feta cheese, it was not easy to choose one, but as an amateur spicy taste stopped at this. A great cream cheese, pickled olives, herbs, spices - just add vegetables and the dish is ready. I have been to Greece several times and I want to note that this cheese is in no way inferior to the original.
Arla Natura® curd cheese with herbs
Tatyana Shvetsova, designer:
- I am a vegetarian, so cheeses are the basis of my diet, and I know a lot about them! Like an amateur curd cheese I chose Natura® with herbs - for natural creamy taste and indeed greens as an additive, not a mixture of "chemicals". A sandwich with such cheese for breakfast is a great alternative to sausage.
By the way
The production of 1 kg of natural cheese takes 10 liters of milk, the cost of which in the Russian Federation is 20 rubles. If we add to this the costs of production and packaging, the mark-up of networks, it turns out that natural cheese simply cannot cost less than 300 rubles.
There are delicious foods in the world, there are healthy ones. And although tasty and healthy are not always combined in one product, cheese is a pleasant exception. It is almost completely absorbed by the body and has practically no contraindications.
The average Ukrainian eats about 4-5 kg of cheese per year. For comparison: in the same year, a resident of Germany consumes 15-16 kg, Italy - 23 kg, and France - more than 26 kg!
Compared to Europeans, we eat offensively little cheese. One of the main reasons lies in the fact that the culture of cheese consumption in Ukraine is "sandwich". According to surveys, only every hundredth Ukrainian consumer perceives cheese as a separate dish, while the vast majority prefers a sandwich option. The second reason is the price, which rises regularly, in contrast to the quality.
There are over a thousand varieties of cheese in the world. It is divided into groups: hard, soft, brine and melted. The main ingredients of the vast majority of varieties are natural milk, rennet extract(complex organic matter produced by the stomach of newborn calves), lactic acid bacteria and salt. Each head must mature under special conditions for at least three months. This is how real cheese is made.
What are the secrets of the cheese? How to choose the right product - without accelerators, dyes and preservatives?
Cheese or cheese product?
How can you tell if cheese has gone bad? Do you know how big the holes in the cheese should be and why it cries? According to experts, today only a third of what is on store shelves can be called cheese. Actually it is a cheese product. It looks like cheese only in appearance.
To get one kilogram of cheese, you need 11 liters of milk. What kind of milk is cheese made from and is it there at all? How do manufacturers make cheese cheaper? Let's figure it out.
First of all, pay attention to the label, which should say "cheese" and not "cheese product". But even if you see the inscription "cheese" on the label, be safe and don't be too lazy to read the composition. natural cheese, as we have already said, consists of milk, sourdough and salt. "Cheese product", unlike cheese, may not contain milk, but vegetable fat - please! This allows manufacturers to significantly reduce the cost of the product.
There is a very easy way to tell if you have bought cheese or a cheese product. Cut off a piece of cheese and leave it on the table for a few hours. If drops appear on it or it becomes wet to the touch, then it contains vegetable oils, that is, it is not cheese, but a cheese product.
"Addition of vegetable fat good quality plus compliance with the technology (so that trans-isomers are not formed) makes it possible to make the product dietary,” says Natalia Fesyun, Director for External Relations of Bel Shostka Ukraine PJSC. She also clarified that high-quality vegetable fats almost do not differ in cost from milk fats. in that the composition of the latter includes saturated fatty acid, which in large quantities cause pathologies of the cardiovascular system and a violation of the body's fat metabolism. Therefore, vegetable fats containing polyunsaturated or monounsaturated fatty acids are considered more dietary.
But, unfortunately, many manufacturers use cheap vegetable fats - palm and Coconut oil, which during the manufacturing process can cause trans fats, which are especially hazardous to health.
Most manufacturers, unfortunately, do not indicate this additive, limiting themselves only to the inscription "vegetable fats". We were convinced of this by reviewing a lot of cheeses in Sumy supermarkets.
The quality of a cheese head largely depends on its size. It's like with bread - the larger it is, the higher the quality of the dough when baking. That is, if you have an overview of cheese circles behind the glass of the counter, and you are not very versed in cheese brands, be guided by this simple rule: the larger the cheese circle or cube, the better the cheese. Ripe. After all, it takes several months for cheese to ripen. Manufacturers often miss deadlines. There is a lot of water in unripe cheese. To buy mature, pay attention to the slice of cheese, if it is wet, do not take it.
Cheese eyes can be round, oval or flattened, the main thing is that they be, if we are not talking about cheeses like cheddar. An excess of small eyes that create a reticulation effect is also not good. A small eye pattern indicates defects that formed during the maturation of the cheese, an uneven pattern with larger eyes in the core and smaller ones at the rind, a mesh or torn pattern means that the milk from which the cheese is made is of poor quality.
Ripened semi-solid and hard varieties cheeses have a uniform yellow color. If the cheese is almost white, it is most likely made from low-fat milk or contains a lot of salt, and it will be tasteless, rubbery. If coloring is added to the cheese, the yellow color at the center will be lighter than at the edges.
The surface of hard or semi-hard cheeses should not be wet, but at the same time, the rind should not be dry and cracked. It should not have roughness, cracks reaching the pulp, separation of the shell and paraffin, and even more so mold that has nothing to do with noble mold soft cheeses.
Not so long ago, the so-called "light" cheeses made using intensive technology began to be sold. In the process of their production, some of the milk that is part of the cheese is replaced by cheaper vegetable fats.
1. If, when folded in half, a slice of cheese breaks, taking on the shape of fragments with sharp edges on a bend, this indicates its poor consistency.
2. Press down on a piece of cheese. If liquid flows out of it, the cheese is expired. This method does not work only for soft cheeses such as feta cheese.
3. Cheese should not smell like ammonia. If the cut of hard cheese is sticky and oily, then the cheese has not been stored properly in the store. This cheese is best avoided.
4. Shape y different cheeses varies, it can be cylindrical, spherical or block, but it must always be correct. Swellings and depressions are unacceptable - such defects mean that the fermentation process was not proceeding correctly.
5. By law, the manufacturer is obliged to indicate on the label what the food product consists of, its entire composition, and at the beginning of the list to place those ingredients that are most in it.
To find out if the people of Sumy know the difference between cheese and a cheese product, and whether they read the information about the composition of the product on the label, we went to one of the local supermarkets.
Only 20% of the buyers we interviewed were able to tell us anything about the differences between cheese and a cheese product. 30% answered that they read the composition of cheese on the label, 20% of respondents attach importance to the inscriptions "cheese" and "cheese product". When choosing cheese, the majority of respondents are guided either by the price (60%) or by the name of the producer (40%) they trust.
As you can see, the results of consumer literacy are not impressive. Therefore, we tried to independently study the cheese assortment of one of the large Sumy supermarkets. We counted almost three dozen hard cheeses of the middle price category (from 48 to 100 UAH). And only one of them (for 48 hryvnia - for the action) was written "cheese product". Processed cheeses were presented by ten manufacturers (each with several varieties of curds). But most of them are not made according to DSTU (such cheese should be made from high-quality raw materials), but according to TU (the manufacturer can add almost anything to it).
processed cheese
Processed cheese is one of the few products that even at current prices is affordable for most Ukrainians. Now on the shelves of shops dozens different types of this cheese - with ham, with mushrooms, with onions, with dill, with chocolate. For any manufacturer, processed cheese is just a gold mine. The cost of cheese is only 50-80 kopecks, because it can be made from almost anything. There is currently no national standard for melting cheeses. This is what manufacturers use.
Processed cheeses must be made from hard cheeses one or more types, cottage cheese, with the addition of milk, sour cream or butter, as well as melting salts, spices and food additives. Ideally, for the preparation of processed cheese, hard cheeses are used that have some purely external defects. However, it is no secret that very often for the manufacture processed cheese use expired hard cheeses, as well as other non-liquid dairy products.
Do not confuse "processed cheese", which is made exclusively from dairy ingredients, and "processed cheese product", for which plant components are used (this is just a different product, with different characteristics).
We decided to find out what it consists of today processed cheese. To do this, we bought several samples of various price categories. During the purchase, it was noted that "processed cheese product" is cheaper than "processed cheese" (the difference is from 0.8 to 3 UAH). We read what is included in the composition of processed cheese "Vershkovy": albumin cheese, hard cheese, cheese butter, low-fat cheese, sour-milk cheese, whey powder, melting salts, stabilizer, water. According to the information provided by the manufacturer, this is completely milk product, which must have useful properties dairy products.
But the composition of the "processed cheese product" made us think about whether such a "cheese" can give something beneficial to the body: hard cheeses, fat and low-fat melting cheeses, soy protein component for processed cheese products (usually with GMOs), margarine, protein mass from cheese whey, skimmed milk powder, corn starch, modified food starch, dry whey, wheat flour , monosodium glutamate, potassium sorbate, citric acid food, sugar, melting salt, stabilizer, natural food coloring beta-carotene, food salt, water.
As you can see, this product is very remotely reminiscent of cheese. And it contains a stabilizer and flavor enhancer harmful to the body - monosodium glutamate. In addition, the sample of the "Product of milk-containing processed cheese without fillers" Druzhba "(OJSC" Novokahovsky melted cheese") for 1.34 UAH. It is almost impossible to read the composition without a magnifying glass. What it consists of at such a cost, one can only guess.
We were unpleasantly surprised by two more samples. On the main label of processed smoked sausage cheese "Knyazhiy" (LLC "Start", Ternopil) the name of the product "cheese" is indicated, and on the reverse side of the loaf of cheese the name "cheese product" is indicated. And on the main label of processed pasty cheese "Harmony" it also says "cheese", although on the side surface of the jar, among other ingredients, vegetable fat (palm) is listed. So what kind of "cheese" are we talking about?
Based on all of the above, experts advise carefully reading the label.
Sellers Tricks
Buyers should be able to distinguish between low-quality and expired cheese. And how does expired cheese end up on store shelves? After all, there should only be fresh cheese, otherwise it will be bad to buy. If mold appears on a piece of cheese, unscrupulous sellers carefully cut it off with a knife. And if the piece is dry, wipe sunflower oil to look like new. Buyers are unlikely to distinguish it from fresh.
It turns out that cheese is a reusable product, it can be repackaged up to 5-6 times. And it is stored not for 10 days, as expected, but for almost two months. During this time, anything can start in it. As a rule, the product is thrown away, as soon as it is covered with mold. If the cheese has completely lost its presentation, it will be cut into pieces, packed and placed in the most prominent place. Therefore, you need to be careful in the store.
Ask the seller to cut off a piece of cheese from the head in front of you - this way you are more likely to buy fresh cheese.
Sold in supermarkets cheese slice. A piece of cheese is dissolved into thin slices and wrapped in cling film. Such cuts are dangerous because they are fraught with more than a dozen bacteria. And you can’t store such (made by the store) cutting at home for more than two days. In addition, pieces pre-cut and packaged in the supermarket may be expired.
If you buy a piece of cheese in a factory vacuum package, then check the tightness of the package itself and the date of manufacture.
And recently, the Radomer (Shostka) loose cheese appeared on the Sumy market, which is actually produced in Poland. And the quality is inferior to the local manufacturer. It’s just that unscrupulous sellers, having sold Shostka cheese, place a completely different cheese (which differs not only in quality, but also in the shape of a piece) in a rectangular polyethylene package and sell it under the guise of the original. Thus, they not only deceive the buyer, but also undermine the authority of producers who have earned the recognition of Sumy residents.
Pay attention to the layout of cheeses in the store: they must be sold separately from other products, including sausages.
So let's recap. When buying cheese, you need to be guided by such rules.
The larger the head of cheese, the riper and better it is.
The slice of cheese should not be wet, sticky or oily.
The color of the cheese head and the size of the eyes should be uniform over the entire surface of the cut.
The surface of hard cheeses should not be too dry or too wet. The crust should not have cracks, roughness or swelling.
You should not buy too cheap cheese (cheaper than 40 UAH/kg).
Read the label carefully and scrupulously, as they say, from cover to cover: name, composition, date of manufacture, shelf life, expiration date.
The number of varieties of cheese produced in a particular country serves as a kind of measure of its well-being. According to the French, "if the country does not have at least fifty types of cheese, then the country has reached the end." And I would very much like that, without exception, all types of such useful product were really good quality. After all, you don’t want to reach the handle. Happy shopping and Bon appetit!
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