Fermented milk product

The basis for it is skimmed milk. You can find it not only in solid heads, but also in the form of powder and in the rubbed state. Unusual green color of cheese is achieved through the use of dry leaves of spicy grass - Blue Clover (originally Blue Fenugreek) By the way, this particular plant gives the product a specific smell.

Green cheese first appeared in Switzerland. It is produced according to the following scheme: first, the milk is defatted, and then a natural dye is added. The resulting liquid is heated with the addition of acid. After the formation of whey cheese is divided into forms and left for a week. Then the heads are suspended for ripening for half a year.