Kostroma cheese

Kostroma is a Russian semi-hard cow’s-milk cheese named for the Kostroma region, with a smooth, elastic texture, small eyes and a mild, slightly tangy flavour that sharpens modestly with age. Traditionally made in the Kostroma region, the curd is cut, scalded, pressed into wheels, salted (brined) and aged briefly — typically one to three months — before sale as an everyday table cheese. Like other semi-hard cheeses, its manufacture depends on pasteurised milk, reliable starter cultures, controlled acidification and hygienic, temperature-controlled ageing to deliver consistent texture and safety; the rind is often waxed or film-wrapped for retail, and the cheese is kept refrigerated.