Today, shop windows are filled with cheeses of various types and quality levels. However, the buyer is often disappointed, since a significant part of the goods on display is not real cheese, but a cheese product.
It is often difficult for the average consumer to distinguish real cheese from its substitute. Yulia Arkhipova, an expert of the online publication BelNovosti, shared criteria that will help you choose quality cheese from the variety of "cheese" offered by grocery stores.
The essence of the difference between cheese and cheese products lies in the composition.
To create natural cheese, only cow, goat or sheep milk is used with the addition of starter elements, thickeners (calcium chloride) and milk-curdling enzymes.
The composition of the cheese product is mainly represented by vegetable fats.
You can determine that you have a cheese product in front of you by its organoleptic properties, that is, by its aroma and taste.
The cheese product lacks the characteristic cheese aftertaste. By the end of its shelf life, it develops a rancid taste due to oxidation processes in milk fat substitutes.
Natural cheese always has a milky, creamy smell without any “chemical overtones”.
There are no cracks on the surface of natural cheese. It always remains smooth and shiny.
But the number and size of holes in a piece of cheese does not indicate its quality, because this parameter depends on the type of cheese.
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Expert: Julia Arkhipova
