Description of Ramboll cheese, manufacturing technology and the ability to make it yourself. The calorie content of cheese, depending on the fillers, the benefits and harms to the body. Recipes and history of the variety.
Ramboll is a processed French cheese, which, unlike the fermented milk products of this group, is made not from processed cheeses, but from high-quality cottage cheese, cream and pasteurized milk. The texture is creamy; color - ivory; aroma - spicy. The taste depends on the additives used: it can be spicy, sweet, delicate, caramelized, smoked. Pieces of dehydrated fruits and berries or salmon, nuts, black pepper, herbs and even caramel can be used as fillers. Head shape - cylinders with a diameter of 17-17, 8 cm and a height of 8, 6-9 cm, foil packaging, weight - 1, 6-2 kg.
How is Ramboll cheese made?
The technology of preparation of the product, the raw material for which is cottage cheese, does not differ from that used for melting hard cheese. The production line is equipped with the same installations: a melting boiler, a pump for supplying additional ingredients and pumping out air, an agitator, a conveyor for feeding for packaging.
The preparation of Ramboll cheese includes the following processes
- preparation of raw materials and pre-processing;
- mixture preparation and supply of melting salts;
- aging of intermediate raw materials;
- melting the curd and adding additional ingredients;
- packaging and cooling;
- pre-sale preparation - packing and storage in chambers.
At some stages, Ramboll cheese is not made like other processed varieties due to the characteristics of the raw materials. For the preparation of cottage cheese, not rennet, but lactic acid is used as a coagulant, which reduces the calcium content in the final product. Therefore, before melting, the feedstock is enriched by adding melting salts. In order to return the necessary qualities to the cheese mass, it is left to ripen for 2-3 hours.
Curd is more moist than hard cheese. To achieve the desired consistency, a structurant is added to bind free moisture. The melting point of the enriched curd is 80 ° C, the duration of mechanical processing is 35 minutes. Exposure of the molten mass before cooling is 10 minutes.
Flavors are mixed directly in the melter after the initial cooling. The nuts, which decorate the cheese heads of the delicacy, are pressed on the conveyor using a special device. All manufacturing processes are automated, the human factor is practically excluded.
How to make Ramboll cheese yourself:
- Classic recipe … Prepare a water bath: install a pan with a small diameter, in another, wider. The water at the bottom of the structure is brought to a boil. Mix 500 g of fatty "farm" cottage cheese, 1 egg, 100 g of butter or very thick partially whipped cream, salt on the tip of a spoon, baking soda - 1 tsp. All are interrupted with an immersion blender until completely homogeneous. Place the bowl of curd dough in a water bath and begin melting until a dense, smooth texture is obtained. Stir all the time and evaluate the quality of the melt. If you overdo it, the curd will start to clump. As soon as the desired consistency is obtained, the bowl is removed from the water bath and allowed to cool to 40-50 ° C. Stir in the desired additives of your choice - herbs, salt, garlic. Spread the viscous mass in trays, lubricated from the inside with a small amount of butter, and cool first to room temperature, and then for 3-4 hours on the refrigerator shelf.
- Ramboll cheese with lightly salted salmon … In a thick-walled dish, grind 300 g of cottage cheese with 2 yolks and 50 g of butter, add a little salt - 0.5 tsp, as well as 1 tsp. baking soda. They interrupt everything with an immersion blender or a whisk, and, without ceasing to stir, the container is set on a small fire. If you step back even for a minute, the curd mass will burn. After 15 minutes, when the cottage cheese is completely melted and the texture becomes shiny, you can remove from heat, cool slightly and stir in pieces of salted fish.
- Express recipe … Of the ingredients, only raw materials are needed, 1 tbsp. l. thick sour cream (but you can do without it), 1 tsp. soda. Stir, melt in a water bath, cool. You can stir from time to time - it will not burn. Mushroom powder, crushed Mivina cubes, basil, toasted nuts and salt can be added to enhance the taste.
- Ramboll cheese in a slow cooker … All components of the raw materials are combined separately - the multicooker bowl has a fragile coating, and it can be damaged when mixed. Ingredients for cheese: 400 g of cottage cheese, 100 g of butter, 2 eggs, 0.5 tsp. soda and a pinch of salt. After stirring, the mass is placed in a bowl, the pan is closed and the “Multipovar” mode is set for 7 minutes (temperature - 100 ° C). Periodically, the lid is lifted to mix. After turning off, leave under the lid for 5 minutes, and then lick into molds.
If you want to make a sweet version of Ramboll cheese, add sugar instead of salt. High-quality cottage cheese melts well, which is why it is recommended to purchase a farm product. If the raw materials were bought in a store and there are problems, soda is added. But you should not abuse this ingredient, otherwise excess acid will appear.
