Photo: Denis Abramov / RIA Novosti
Russians have learned to choose high-quality cheese. It is best to buy the product with a thin, smooth, undamaged rind. This is stated in the message published on the website of Rospotrebnadzor.
According to experts, the cut quality cheese should not be cracks and irregularities. As for the smell, then let the spicy aroma of slightly sour or. “In any case, not rancid, rotten, greasy. Not valid the presence of mold, with the exception of special varieties”, — stated in the message.
The color of the cheese can vary from white to yellow, but should be uniform throughout the mass. Uniform must be consistence, porosity and cracks are not allowed.
The specialists of Rospotrebnadzor warned of the need for proper handling of raw fish to avoid infestation. Boil the fish should be at least 15 minutes, to glaze small fish you need at least two weeks, and large — not less than 40 days.
Video, photo All from Russia.