Semi-hard Transcarpathian cheese using Swiss technology. Made from fresh village milk without the use of artificial additives.
Cheese "Narcissus Carpathians" refers to a variety of semi-hard cheeses. Its shape is a cylinder with a slightly convex lateral surface, 8-15 cm high, 35-45 cm in diameter, weighing 15-22 kg.
Taste properties: Bitter-spicy taste, pronounced aroma of cheese without foreign tastes and odors.
Appearance: Cheese dough is homogeneous, hard, plastic, slightly brittle when bent. It has a regular pattern, no breaks, cracks, small oval-shaped eyes in a small amount. The surface is not very even, clean; the crust is even, thick, without damage; grated cheese - homogeneous mass.
Ripening period: 180 days.
The idea of serving: so that the cheese does not lose its inherent aroma and taste, it must be cut immediately before serving, after having taken it out of the refrigerator 2-3 hours before. Cheese from the Seliss dairy, cut into thin slices, is especially suitable for dessert, as well as tea, cocoa and coffee. Their taste is in perfect harmony with grape wines and beer. They are an excellent ingredient for meat dishes, game dishes and fish dishes. You can sprinkle with grated cheese on boiled pasta, sandwiches with butter, translate a wonderful Transcarpathian dish - tokan, use it to make casseroles and pizza. Cheese can be served with grapes, nuts, apricots, prunes.
Ingredients: cow's milk, leaven, salt.
Storage conditions: Store at a temperature no more than + (2-5) ° С - 90 days from the end of the ripening process.
Producer: Selisska cheese dairy, Transcarpathian region, Nyzhnee Selyshche village
Selisska cheese dairy is a social project launched by the residents of Nizhniy Selishche and the Longo Mai European Cooperative. The cheese factory processes milk from the rural population living near the famous Daffodil Field in the Carpathians.
The cows are fed only with natural feed. In order to make quality cheese, its quantity is limited. Each supplier's milk is monitored daily. Selissky cheese is a biologically pure product.
Transcarpathia is known throughout Ukraine for nature, mountains, clean rivers, colorful folklore and recreation centers. Since September 2002, the first cheese made in Ukraine according to the thousand-year-old production tradition of the Swiss Alps has been added to this list. Two out of six cheese makers, natives of the same village of Nizhnee Selishche, completed an internship in Switzerland.
The owner of the cheese dairy, Petr Prigara, has not spared the issue of ecology, the waste water is purified using filters and the water becomes drinkable again.
Today, visiting the Selisska cheese dairy and tasting cheese is an extremely popular item in the programs of tour operators in most regions of Ukraine.
At this time, Natur Boutique customers have the opportunity to enjoy unique cheeses without leaving Kiev. But it is worth noting that the manufacturer focuses not on quantity, but on quality. It happens that cheeses are sold locally without a trace, never having gone to Kiev. In this case, cheeses from the Seliss cheese dairy are temporarily out of stock in Natur Boutique stores.