Natural cheese is made from raw cow's milk of the highest and first grade, raw skim milk, raw cream, salt, bacterial starter cultures and natural dyes, the press service of Rospotrebnadzor on July 30.

"For the manufacture of natural cheese using the following ingredients: raw cow's milk only the highest and first grade, raw skim milk, raw cream, culinary food salt, bacterial starter cultures and concentrates of lactic acid bacteria, natural colors (beta-carotene and annatto extract)", – stated in the message.

The cut cheese should have a smooth pattern of holes, it should not be cracked or uneven. Crust quality cheese is smooth, thin, without damage, covered in plastic film, thick subcortical layer is not allowed.

In the CPS emphasize that smell of cheese should be sweet, spicy or slightly acidic, is not allowed the presence of mold with the exception of special varieties. The color of cheese should be uniform and vary from white to light yellow.

It is also reported that the consistency of the quality of the cheese is elastic and homogeneous, but not loose or cracked. A quality product contains 20-30% of digestible milk protein, as well as "a variety of vitamins such as A, E, D, C, b vitamins, PP, and a large number of nutrients: iron, potassium, calcium, magnesium, copper, manganese, sodium, phosphorus, zinc".

To manufacture 1 kg of cheese requires about 11 liters of milk. After the manufacture of cheese, unlike the cheese product is not immediately available for sale, it takes 30-60 days to Mature.

Natural cheese may not be cheap in contrast to the cheese product to resemble the CPS.

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