Regional Overview: Shared Traits and Differences
North Asian cheeses are largely defined by their necessity for long-term preservation. The extreme continental climate, with its frigid winters and short growing seasons, historically demanded foodstuffs that could be stored for months. This led to the prevalence of hard, aged cheeses and brined varieties, which resist spoilage. Salting and smoking were not just flavoring techniques but essential methods of preservation.
Despite this shared foundational need, a clear divide exists between the cheese traditions of its two primary nations. Russian cheese culture was heavily shaped by European influences, particularly during the 18th and 19th centuries, and later by massive state-run production under the Soviet Union. Mongolian cheese, conversely, remains deeply rooted in the nomadic pastoralism of the steppes, focusing on simple, practical dairy products from yak, mare, and camel milk for immediate sustenance.
Why is North Asia Cheese so popular?
North Asia cheese gains its popularity from its robust, hearty character and unique flavor profiles. Consumers are drawn to its authenticity and connection to a rugged way of life. The distinct taste of cheeses like Russian Sovetsky or Mongolian aaruul provides a culinary experience unlike any European fromage.
Furthermore, the global rise of interest in fermented foods and gut health has spotlighted traditional products like kefir and kurut. These items, integral to the North Asian dairy pantry, are now sought after worldwide for their probiotic benefits. Their popularity speaks to a growing appreciation for functional foods with deep cultural histories.
Cross-Regional Styles and Techniques
The most significant cross-regional technique in North Asia is brining. This method, used for cheeses like Brynza and Suluguni, involves submerging the cheese in a saltwater solution. Brining preserves the cheese effectively without refrigeration and imparts a characteristic salty, tangy flavor and a moist, often squeaky texture. It is a technique shared with other cold-climate regions like the Caucasus and Eastern Europe.
Another widespread technique is drying and dehydration, paramount in Mongolian nomadic culture. By sun-drying or wind-drying curds, herders create lightweight, non-perishable snacks like aaruul and eezgii. This style of cheese-making is a direct response to a mobile lifestyle and is a technique also found in other pastoral societies across Central Asia and the Middle East, creating a tangible link between these cultures.
Cheese Culture and Consumption
In North Asia, cheese is not merely a gourmet ingredient but a staple food deeply woven into daily life and ceremony. In Russia, a plate of sliced solid cheeses is a standard component of the “zakuski” table, the array of appetizers served with vodka or other spirits. Cheese is also ubiquitously grated over hot dishes, melted into soups, and stuffed into pastries like chebureki.
In Mongolia, cheese consumption is intrinsically linked to nomadic hospitality. Offering dairy products, including dried cheeses and fermented milk, to guests is a fundamental rule of etiquette on the steppe. These cheeses are consumed as quick energy sources during long journeys herding livestock. They are also a key ingredient in boortsog, a traditional fried dough pastry, and are often rehydrated in tea.
History and Timeline
The history of North Asia cheese is a tale of two paths. Mongolian dairy processing dates back millennia to the earliest nomadic tribes, for whom the preservation of milk from their horses, yaks, and camels was a matter of survival. These techniques were refined over centuries into the dried and fermented products still central to the diet today. The region is also famous for its airag, fermented mare’s milk.
Russian cheese history took a dramatic turn under Peter the Great in the early 18th century, who imported Dutch cheesemakers to establish production. This introduced European-style hard cheeses to Russia. The Soviet era then industrialized cheese production, prioritizing quantity and shelf-stability, which led to the standardization of cheeses like Sovetsky and Rossiysky. The post-Soviet period has seen a burgeoning artisanal movement seeking to reclaim and innovate upon these older traditions.
Milk, Production, and Regulation
The primary milk types used in North Asia are cow, yak, and mare milk, with camel milk also used in specific areas. Russian production predominantly relies on cow’s milk from large-scale farms. Mongolian production is more diverse, utilizing the milk of all its herd animals based on season and region. Yak milk, richer in fat and protein than cow’s milk, lends a particularly distinctive flavor and texture to Mongolian cheeses.
Production methods range from highly industrialized, pasteurized processes in large Russian factories to small-batch, often raw milk, production in Mongolian nomadic gers (yurts). Russia has a system of GOST standards that regulate the composition and production of named cheese varieties like Dutch-style and Cheddar-style cheeses. Mongolia’s traditional products are less formally regulated, with knowledge passed down through generations, though food safety standards are increasingly applied.
Nutrition and Health
North Asian cheeses are excellent sources of protein, calcium, and essential fats, crucial nutrients in a region with a traditionally high-energy lifestyle. The hard, aged cheeses provide concentrated calories and nutrients, while the dried cheeses offer a lightweight, portable source of energy and protein for herders. These attributes made them vital for surviving the long, harsh winters.
The fermented dairy products, like kumis (fermented mare’s milk) and kurut (dried yogurt balls), are rich in probiotics. These beneficial bacteria support gut health and digestion. The fermentation process also breaks down lactose, making these products more tolerable for those with lactose sensitivities. This traditional wisdom aligns with modern understanding of the importance of a healthy microbiome.
Trade, Worldwide Delivery, Availability, and Storage
Internationally, Russian cheeses like Sovetsky and some brined cheeses are exported, primarily to former Soviet states and ethnic markets worldwide. Their robust nature and long shelf life make them suitable for transport. Mongolian cheeses are far less common on the global market due to smaller-scale production and focus on local consumption. However, dried cheeses like aaruul can sometimes be found in specialty Asian or Mongolian stores.
Most hard North Asian cheeses should be stored wrapped in parchment paper inside the refrigerator’s cheese drawer. Brined cheeses must be kept submerged in their original brine or a fresh saltwater solution in an airtight container. Dried Mongolian cheeses are best stored in a cool, dry, and airtight container where they can last for many months. Their low moisture content is their primary preservative.
Cheese from Countries
Russia
Russian cheese is dominated by the legacy of Soviet-era production, which favored firm, reliable cheeses with good melting properties. The most famous is Rossiysky (Russian cheese), a semi-hard cheese similar to a young Gouda but with a milder, slightly sour note. It has a pale yellow interior with a few small eyes and a smooth, pliable texture. It is a true all-purpose cheese, used for sandwiches, cooking, and eating plain.
Another iconic variety is Sovetsky, a hard, Swiss-style cheese with pronounced nutty and sweet flavors. It features characteristic large holes, or “eyes,” formed during fermentation. Its texture is firm and slightly crystalline when aged. Cheeses like Altaysky and Yaroslavsky are other regional variants of this hard cheese style. Brined cheeses are also vital, with Suluguni, a stretched-curd cheese from the Caucasus, being immensely popular for its excellent melting qualities in dishes like khachapuri.
Mongolia
Mongolian cheese is fundamentally different, centered on the practical needs of nomadism. The most ubiquitous is aaruul, or dried curds. It is made by draining yogurt, forming the solids into small patties or strips, and then sun-drying them. The result is a very hard, rock-like cheese that is intensely tart and sour. It is sucked on or softened in tea to eat and provides crucial nutrients during long journeys across the steppe.
Byaslag is a simple, fresh cheese made by heating milk, adding a culture or acid like yogurt to curdle it, and then pressing the curds. It is mild, soft, and unsalted, often eaten fresh. Eezgii is a richer cheese made by boiling down milk until it caramelizes and solidifies, resulting in a brownish, sweet, and crumbly product. These cheeses showcase a minimalist approach, focusing on utilizing all available milk and creating non-perishable, calorie-dense foods essential for survival in a nomadic lifestyle.