What kind of cheese can be added to the rolls. Cream cheese is a classic choice for rolls.

Many people liked rolls or, as they are also called, "rolls" in the Japanese style. Having learned how to properly boil and season rice, girls and young people prepare sushi rolls and gunkans for a holiday or for parties. To help lovers of homemade sushi and rolls, a small selection of toppings for sushi and rolls at home.

1. Cucumber + cream cheese

This filling for rolls at home with a photo is very popular Cut the cucumber lengthwise, and select the seeds with a spoon (this is important so that the filling does not “flow”), then cut it into strips in full length, for one roll you will need 2-3 “strips » cucumber, this is about 1/5 of the entire vegetable.

You can take the most common cream cheese, processed, which is sold in stalls, but sushi bars usually use Philadelphia-type cream cheese, its inexpensive counterparts are sold under the brands "cream cheese" and "curd cheese" from different manufacturers and in regions cost from 40 to 100 rubles for 90-100 grams.

By the way, on the website of the League of Culinaries there is a recipe for cottage cheese cream cheese, which can be safely used to make rolls. Here he is:

Cottage cheese

Curd cheese is a great appetizer, but besides this, it can be added to pastries and pancakes as a filling, creams and sauces can be prepared on the basis of curd cheese. The famous Philadelphia cheese and Mascarpone cheese are a variety of cottage cheese. You can make your own diet cottage cheese at home, which will be an excellent source of protein for those who are on a diet.

2. Avocado + bell pepper + lettuce + cheese

Avocados need to be taken of medium density so that it is soft, but not porridge. Remove the peel, cut lengthwise - in half. This fruit oxidizes and darkens when exposed to air, like an apple. In order to preserve its color, the cut can be smeared with lemon juice. Wrap the half of the avocado you are not working with in stretch and leave it out of the fridge.
We cut the avocado and pepper into slices along the fruit to make sticks, by the way, you can add a cucumber to this set, peeled as described above. Roll the lettuce into a tube the width of the nori sheet. To make the taste more saturated, add suluguni cream cheese in strips. We split the strip with our fingers into 4 pieces and use one. You get a lot of toppings if you cut into thin plastics, so tighten the roll harder.

3. Mussels + squid + spicy sauce

Men will like this sushi filling at home with a photo with mussels and squid, as it has a spicy note. Take mussels in brine (frozen will be fresh) and boiled squid (peeled and not overcooked). Squid cut into thin strips-straws. We lay the mussels in a path, next to the squid. To make the roll not bland - add hot sauce. To do this, mix light mayonnaise and chili sauce (chili ketchup) in equal proportions. With this sauce, you need to pour the filling path at your discretion. For those who do not like spicy sauce, we suggest taking a ready-made sauce in the package "Tartar" or "1000 Islands" or cheese.

4. Fish + teriyaki + cucumber

White fish fillet with dense pulp (any, but not very small is better), fry, when it cools down, disassemble into pieces of pulp. We lay in a row and then put the peeled cucumber, pour over the teriyaki sauce. We prepare teriyaki from soy sauce and sugar, boiling down to a state of caramel (this is not difficult). Sauce can also be poured on top (it tastes like an imitation of rolls with eel).

5. Crab meat (in a stick) + avocado

Get crab sticks "snow crab", it is they that taste and texture resemble crab meat, cut one stick in half lengthwise and you get a portion of the filling for one roll. If you've made avocado rolls and you still have avocado, feel free to add it. In general, avocados are added to most rolls, so inject it into your rolls without fear, it goes well with most sushi products.

6. Salmon + scrambled eggs + cheese

Fry an omelet from 1 egg (add a little soy sauce when beating the egg), the rolls use a puff omelet "tomago", but you can do with an ordinary one. Cut the omelette into long strips and place in the first row of the filling. Use lightly salted, homemade salmon (there is a recipe on our website) Salted salmon) or purchased. We also cut the salmon into slices and put it in the second row of the filling. Cheese is better suited cottage cheese, which was mentioned earlier or creamy suluguni.

Important ... for the filling for rolls and sushi of one medium (closer to large) roll, you need from 30 to 50 grams of filling on average. One half of an avocado is enough for 5-6 rolls, one cucumber for 4-5 rolls, an omelette from 1 egg for 3-4 rolls. Keep this in mind when planning the amount of ingredients! Great creativity to you!

A popular dish of Japanese cuisine, one of the varieties of sushi is rolls, which are rolled into a cylindrical roll using a bamboo mat (makisu), and then cut into 6 or 8 slices. The filling is wrapped with a sheet of nori - dried and crushed pressed seaweed, less often scrambled eggs, rice or soy paper. Sushi and rolls are prepared with lightly salted, smoked, raw fish, seafood, fruits and vegetables, smoked chicken, bacon, and various types of cream cheese.

What kind of cheese is used for rolls

One of the most important ingredients in almost every roll recipe is cream cheese. The most popular used to prepare a Japanese dish is Philadelphia. This cheese for rolls can be problematic to purchase, because. it has a high price. It can be replaced with a similar product. The closest in taste and texture are soft curd cheeses, such as Almette, Mozzarella, Buco or Mascarpone.

Such cheeses are cheaper than their American counterparts, their soft texture and delicate taste fit well into the recipe for classic rolls. If the accuracy of the rolls does not play a big role, then you can add processed cheese "Viola", "President", even Yantar or Cheese. When using a processed product, it is recommended to choose the classic version, without additives, so as not to interrupt the taste of a Japanese dish.

Cream cheese for sushi

A soft, delicate, sweetish product made from milk with a pronounced taste - cream cheese for Philadelphia rolls. It has a creamy texture, does not pass the ripening period, which distinguishes it from other soft cheeses (brie). The composition of the product includes many vitamins of group B, A, E, K and minerals: magnesium, calcium, fluorine, potassium, iron, selenium. The calorie content of cream cheese is 340 kcal per 100 g of product, due to the high fat content. Almost every country produces such cheese, in addition, certain types of it can be prepared at home.

This product belongs to soft varieties that do not go through the ripening process. To prepare it, milk is first pasteurized, then cooled and a special lactic ferment is added. The process of separating whey from curd clots takes 20-22 hours. After that, the mass must be filtered, then add the rest of the ingredients according to the recipe. This type of cream cheese began to be produced in the city of Philadelphia in the USA in the 1870s, since then the product has not lost its popularity.

Due to the production technology, Philadelphia can be stored up to 4 months, after opening the package - no more than a week. It contains choline, which normalizes cholesterol levels, potassium, necessary for the normal functioning of the cardiovascular system, calcium and phosphorus, necessary for strengthening bone tissue. The calorie content of the product is 341 kcal per 100g. Philadelphia rolls are not the only type of Japanese delicacy where such cream cheese is added.

If you make homemade sushi cheese, you get a tasty and inexpensive substitute for Philadelphia. To do this, you need the ingredients:

• milk - 1 liter;
• fatty kefir - 0.5 l.;
• sugar - 1 tsp;
• salt - 1 tsp;
• egg - 1 pc.;
• citric acid - on the tip of a knife.

Boil milk in a saucepan, stirring constantly, add lemon, salt and sugar, remove from heat. Pour in kefir and mix well. The milk will curdle immediately. Fold clean gauze in two or three layers, place in a colander. Carefully pour the milk mass there, tie the ends with a rope and hang for 6-7 hours. Cheese rolls can also be made with another Philadelphia substitute. Mix fat cottage cheese with cream in a blender, and bring to the desired density.

The homeland of this product is Italy, although it is also produced by other countries - Spain, Russia, France, etc. Goat, cow, sheep, buffalo milk is used to prepare the product. A feature of Ricotta is that it is produced from secondary raw materials, that is, from whey, which remained after the manufacture of other cheeses. It is pasteurized and combined with a special acid, then brought to a boil to form curd flakes. The last stage is the separation of whey from the curd mass - the future Ricotta. To get 100 g of cheese, you will need the following ingredients:

• serum - 4 l.;
• vinegar 6% - 60 ml.

Cooking method:

1. Heat the whey to a temperature of 90 degrees, stirring constantly.
2. Take it off the heat, pour in the vinegar.
3. The process of separating the curd flakes will immediately begin, which will float to the surface.
4. These clots need to be caught with a slotted spoon and laid out on a sieve covered with gauze.
5. Leave for 1.5 hours to make the cheese tender, for 7 hours - for dense Ricotta.
6. Store no more than a week.

In addition to the usual calcium for dairy products, Ricotta contains vitamin A, which is necessary for good vision, and B vitamins that normalize the functioning of the nervous system. It is recommended to use Ricotta for children, teenagers, pregnant and lactating women, the elderly. The calorie content of the product is only 145 kcal per 100 g, so it can be consumed by overweight people.

It was first prepared in Italy. The composition of the Italian Mascarpone includes essential amino acids that are involved in the process of hematopoiesis and strengthening the immune system, tryptophan, which helps to normalize the nervous system, effectively combat depression, stress, insomnia, as well as vitamins and minerals. Mascarpone - a product of high calorie content - 405 kcal per 100 g.

The recipe for making cream cheese is simple: 1 liter of 25% cream is heated, but not boiled, 3 tablespoons are added. lemon juice, simmer over low heat for 3-5 minutes. The mass is laid out in special fabric or gauze bags and hung up to get rid of the serum - this takes 12-15 hours. Mascarpone has a delicate creamy taste and creamy texture, so it is often used to make desserts, snacks, sandwiches.

Feta

This cheese belongs to semi-hard varieties, outwardly similar to pressed cottage cheese. It is prepared from a mixture of sheep and goat milk, the fat content ranges from 33 to 65%. Feta has a sour-salty taste, with a delicate milky aroma. Greece is considered the birthplace of cheese, but most countries of the world are engaged in its production. The product is made in large pieces, which are then cut into portions. Calorie Feta cheese - 255 kcal per 100 g of product.

Feta manufacturing technology is simple: milk is pasteurized so that it curdles, then it is filtered using special bags for several days. The resulting mass is laid out in special forms, salt, spices and marinade are added. The next stage is pressing and then ripening the cheese for 14 days. The density of the product does not allow breaking it with your hands or spreading it on toast like butter.

Ingredients for making Feta at home:

• milk - 2 liters;
• natural sour cream - 200 ml;
• pepsin - 1g;
• distilled water - 1 tbsp.

Cooking method:

1. Divide milk into 2 parts.
2. Heat half to 38 degrees, mix the other half with sour cream.
3. Dissolve pepsin with water, add to the milk-sour cream mixture.
4. Mix both parts of milk, leave for 6-7 hours at room temperature.
5. Strain, wrap the resulting mass in cheesecloth, place under pressure for 12-14 hours.

Feta cheese contains choline, which prevents the formation of cholesterol plaques and increases the protective mechanism of cells. During some experiments in the USA, it was proved that the cheese contains microorganisms that are capable of producing natural antibiotics in the human body. They contribute to a speedy recovery from dysbacteriosis and food poisoning.

There is iron in Fet, which is actively involved in the process of transporting oxygen, strengthens the immune and cardiovascular systems. Vitamin B2 helps to slow down the aging process of the body and prevents the development of degenerative diseases - Alzheimer's, Parkinson's. Tryptophan contributes to the formation of the "hormone of happiness" - serotonin, which improves mood and normalizes sleep.

Exotic oriental dishes - rolls and sushi have long been able to cook deliciously not only in Japanese restaurants, but also at home. However, the ingredients of many recipes often have a high price, so you have to look for a replacement for expensive products necessary for cooking, and it is always found. So this time, instead of expensive Philadelphia cheese, you can easily prepare a substitute for it, but not inferior in taste, homemade cheese.

Before you cook Philadelphia cheese at home, you will need to take simple products that are in every refrigerator, these are milk (it is better if it is natural - 1 l), ordinary kefir (0.5 l), an egg (1 pc.) , salt and sugar (1 teaspoon each) and a couple of grams of citric acid. The process of making Philadelphia cheese is not complicated at all. To do this, take an enameled pan, pour milk into it and bring to a boil. Then add salt, sugar and kefir to the milk - mix everything well and leave for 5 minutes over low heat.

Those who know how to make curd cheese remember that the curdled mass must be thrown back onto double-folded gauze or onto a fine sieve, in which case it is necessary to do the same. The mixture is left for 20-30 minutes until all the liquid comes out of it. During this time, it is necessary to beat the egg with a mixer until a thick foam and add a little citric acid. When the curdled milk swells, it is mixed with the egg mixture.

At the end, it will be necessary to put the cooked product in a small dish prepared in advance and refrigerate. In 1.5-2 hours it can be used for making sushi or other exotic dishes. There are many unusual combinations in exotic oriental cuisine - here you can find the most unusual recipes and recommendations and learn how to eat blue cheese, which for many is an unusual taste experiment.

Philadelphia sushi cheese can also be made using a different, simpler recipe. To do this, you need to take 500 grams of 20% sour cream and put it on a fine sieve, cover and leave to swell. When there is no time to wait, you can leave it for an hour, and when there is no reason to rush, it is advisable to leave the sour cream to swell overnight in the refrigerator. After that, add a little salt to the hardened mass and beat, after which the homemade Philadelphia cheese is ready to eat!

Philadelphia cheese turns out to be unusually tender and pleasant to the taste. If someone is interested in how to make mascarpone cheese at home, he can be recommended to take the Philadelphia cheese recipe as a basis. In order for a home-made product to retain its taste for a long time, you need to know how to properly store cheese. Soft cheese is recommended to be used after preparation within 2 days, and it can only be stored in the refrigerator - in a separate, tightly closed container.

Soft Philadelphia cheese comes from mysterious France. It is known for its delicate creamy taste, the sophistication of which has earned worldwide respect and reverence. At first it was warmly received by the French, then by the British and later by the Americans, it was mass-produced, which is now being carried out by Kraft Foods. If this light and soft cream cheese is indicated in the recipe, but it is not at home, you can replace it with other cream cheeses or make your own Philadelphia.

What kind of cheese is Philadelphia?

Philadelphia cheese has a creamy taste. Its consistency is dense, but plastic and melting. It can be smoothly spread on cakes, waffles or a slice of freshly baked bread. They make buttercream out of it. Cheese goes well with fatty fish - salmon or eel - so it is ideal in traditional Japanese rolls. It goes great with strawberries and cocoa beans and is the main ingredient in cheesecakes. Philadelphia cheese is versatile and suitable for making sweet or savory dishes, forming unexpected combinations. Philadelphia belongs to the category of gourmet cheeses, which cannot but affect its cost.

What is the composition of the product

It is important to remember that Philadelphia and other cream cheeses are not a dietary product at all. In addition to vitamins K, A, B, E and trace elements (calcium, magnesium, iron, fluorine, potassium, selenium), it contains about half of the fat mass. The composition of soft cheese includes premium milk (skimmed and pasteurized), heavy cream and the necessary starter cultures. There are varieties of Philadelphia that are cooked only with cream, without the use of milk.

The peculiarity of Philadelphia cheese is that, like other cream cheeses, such as Mascarpone or Boursin, it does not require long maturation.

What is the technology for making soft cheese?

First, the milk goes through the pasteurization process. It consists of the following sequential steps:

• heating;
• homogenization (intensive mechanical mixing);
• cooling;
• reheating with the addition of sourdough, so that the fermentation process - lactic acid fermentation occurs;
• separation of whey (after folding the milk protein, a cheese clot is formed and whey is released);
• giving the remaining cheese mass the desired structure;
• adding the necessary stabilizers and salt.

Before packaging, herbs, garlic, spices or fruits and berries are added to the cream cheese. Other soft cheeses differ from Philadelphia in ingredients and preparation technology. For example, in the manufacture of Mascarpone cream cheese, lactic acid cultures (sourdoughs) are not used, and more salt is added to Boursin.

What can replace Philadelphia in cheesecakes, cream, sushi?

True Philadelphia is not sold in all stores, and the price of this cheese is quite high, so a natural question arises - what can replace it with? There are several options here:

• Mascarpone, although this cheese is in about the same price category with Philadelphia;
• budget substitutes - other cream cheeses, Feta, as well as brynza mixed with sour cream in equal proportions.

You can also cook Philadelphia yourself.

Feta cheese goes well with rolls, sushi and soups, unsalted cheese goes well with Greek salads and canapes. Many culinary experts recognize Buko cream cheese as a good substitute for Philadelphia and argue that the difference is completely invisible: it has the same creamy structure, and the shelf life is longer, which allows you to use this cheese not all at once, but in several doses.

In pastries, instead of Philadelphia, fatty fine-grained cottage cheese mixed with any other cream cheese or cottage cheese with sour cream or heavy cream is added. For sushi, this option is not suitable because of its fat content and a more liquid consistency than Philadelphia.

Processed cheese is not the best substitute for Philadelphia. They give a completely different taste, they have more salt and they are not so soft and tender. The maximum that can be cooked with them is budget rolls.

Philadelphia substitutes - gallery

Mascarpone cream cheese is used to make cream for Cremette cakes - a budget substitute for Philadelphia The creamy texture of Buko makes this cheese an ideal substitute for Philadelphia in rolls
Boursen cheese has a delicate salty taste Bryndza is used instead of Philadelphia in salads Feta is suitable for making rolls and sushi

Video: Philadelphia and its substitutes - other cream cheeses

Mascarpone is the perfect substitute for buttercream

Mascarpone is a successful substitute for Philadelphia in the manufacture of butter cream for cakes and pastries, cheesecakes, tiramisu. The taste of products remains the same soft and delicate. It is a rich and unsalted buttercream with a soft and plastic texture. To prepare the cream, various additives are used - sour cream, eggs, chocolate, cream, condensed milk, etc. The classic cream recipe includes cream.

Cream Ingredients:

• Mascarpone cheese - 350–400 g;
• cream - 300–350 g;
• sugar - half a glass;
• vanillin - to taste.

Cooking order:

1. Whip cream with sugar for 3-5 minutes. So that the cream does not exfoliate, you can not beat longer!
2. Divide the cheese into small portions and carefully add cream to each, slowly mixing with a whisk. The mass should become pliable, uniform and viscous.

Homemade Philadelphia cheese

Homemade Philadelphia is used in recipes for cheesecakes, sushi and buttercream. There are several ways to prepare it.

Quick Recipe

This recipe only takes half an hour to make.

Ingredients:

• milk - 1 l;
• salt - 1 tsp;
• sugar - 1 tsp;
• kefir - 0.5 l;
• egg - 1 pc.;
• citric acid - on the tip of a knife.

Cooking:

• put milk on medium heat, add salt and sugar;
• bring the mixture to a boil, then pour in the kefir and mix;
• continue heating and stirring until the mass curdles;
• put the resulting cheese into cheesecloth and hang it for half an hour - this is how unnecessary whey will drain;
• In a separate bowl, beat the chicken egg and citric acid with a whisk, combine with cheese and beat until fluffy.

Video: a quick way to cook Philadelphia at home

Recipe with enzymes and sourdough

A more complicated way to make Philadelphia at home is to use a ready-made sourdough (Vivo, GoodFood) and enzymes (Extra, Hobbe Cheese).

Ingredients:

• homemade milk - 3 l;
• sourdough and enzyme - 1 sachet each;
• salt - to taste.

Cooking order:

• heat and bring milk to a boil, then cool to room temperature;
• add one sachet of starter and enzyme;
• leave milk with enzymes for 12 hours;
• the resulting mass is poured into gauze, suspended for 2-3 hours;
• put gauze in a shallow container and put under pressure in the refrigerator for 3 hours;
• remove the gauze and salt the already prepared cheese.

Recipe with sour cream and cottage cheese

In this way, a high-calorie and delicate butter cream is obtained.

Ingredients:

• 1/2 kg of fatty cottage cheese (preferably not having a strong specific smell);
• a glass of fat sour cream (25%);
• a glass of cream;
• salt - to taste.

Cooking:

1. At the maximum speed of the mixer, beat the cottage cheese, cream, sour cream and salt.
2. Leave the whipped mass for 24 hours.
3. Put in the refrigerator for 3 hours.
4. Soft cream cheese is ready.

Homemade cream cheese recipe with yogurt and sour cream

Delicious cream cheese is made from natural yogurt and sour cream. Homemade cream cheese is a great alternative to expensive Philadelphia. In addition, you will know for sure that it is made from natural products.

1. Philadelphia is a real classic

2. Buko - tasty but not available

3. Self-cooking

4. Quick problem solving.

Rolls in our country appeared relatively recently. However, even in such a short period of time, they have already managed to gain immense popularity due to their exoticism, usefulness and excellent taste. Some recipes call for the use of an ingredient such as cheese. What kind of cheese is put in rolls, and what varieties of the product are, we will tell in this article.

The main task facing cheeses used in rolls is to improve the taste without adding a characteristic flavor that is not needed here. Therefore, the choice of this product should be treated with all responsibility. Otherwise, you won't succeed. The rolls will not be original, their original taste, as it should be, will change significantly.

Today there is an impressive number of cheeses that are suitable for adding to rolls. Which one is best to use cheese in rolls depends not only on the individual preferences of each person, but also on his financial capabilities. It is also necessary to take into account the fact that the answer to the question - which cheese is best for sushi, also depends on whether a person can find the necessary product in his locality.

What kind of cheese is needed for rolls

Soft, plastic, without a pronounced cottage cheese taste, with a minimum of whey. Philadelphia cheese meets all these requirements. It makes no difference what kind of roll cheese you use if you are not looking to create a dish that fully complies with the existing recipe. And vice versa - if your goal is to cook original sushi, you can’t do without this cheese.

What kind of cheese is in Philadelphia rolls? It is the one we are talking about now. This type of dish was named just in honor of this variety. It began to be produced in the 19th century, in the city of the same name. Over time, the popularity of the product spread throughout the world - Europe, Australia, Latin America, even Asia, where all the benefits of this variety were instantly appreciated.

Philadelphia cheese combines the usefulness of cottage cheese and a pleasant, unforgettable taste of cream. In order for consumers to feel what kind of cheese is used in rolls, manufacturers of this variety add to it various starter cultures saturated with beneficial lactic acid bacteria.

Philadelphia cheese and its analogue should have the following composition:

· natural cow's milk;

· cream;

· mesophilic lactic acid bacteria;

· salt;

milk protein;

· high-quality, safe for the human body stabilizers.

What is the best cheese for rolls? Naturally natural. In no case should such cream cheese contain preservatives and other substances that could harm human health.

Until 2013, this variety of cream cheese was supplied to our country from European countries. The beginning of the sanctions confrontation led to the fact that at the moment it is not available for purchase by domestic citizens. Therefore, they need to look for an answer to the question - what kind of cheese is used in rolls, excluding the possibility of purchasing Philadelphia.

Buko - tasty but not available

So what kind of cheese are rolls made with if the popular Philadelphia, considered a classic, is not available to Russian fans of traditional Japanese cuisine? What kind of cheese is put in sushi so that they retain their taste, as well as presentability and originality of appearance?

A great alternative is Buko cheese. It belongs to cream products, created using a rather unusual recipe. At the same time, complex and lengthy technological processes are not used. Cheese is prepared by pasteurizing high-quality milk, further combining it with lactic acid bacteria, then heating it to get rid of whey, etc. The result is a product that is distinguished by its mild, unobtrusive sweetish taste and homogeneous, very plastic consistency.

But again, cheese for making Buko rolls has become unavailable in our country. The reason - all the same sanctions. True, it can be prepared at home. Naturally, it will not be the original Buko, but the taste will still turn out very pleasant. How to cook it best, read the corresponding article on our website.

Composition of Buko cheese :

· pasteurized milk;

· salt;

· lactic acid bacteria;

· various seasonings - herbs, paprika, garlic, etc.

Self-cooking

It is not necessary to look for an answer to the question - what kind of cheese is added to sushi, in shops and supermarkets. The peculiarities of the domestic market are such that the quality of such products does not always meet the established standards. In some cases, we are talking about fakes, in others - expiration dates, improper storage, and so on.

All this leads to the fact that you run the risk of purchasing low-quality products at a fairly high price. To avoid this, you can try to make such cheese yourself. To do this, contrary to popular belief, is not so difficult. Which cheese is better for sushi, you will decide for yourself - this is a significant advantage.

In preparing the right cheese for rolls at home, there are some nuances that you should definitely familiarize yourself with:

· Use only natural ingredients whenever possible. There should be no synthetic additives or preservatives;

· a high-quality, manufactured according to all standards, without the content of questionable components, the product will be suitable for a limited amount of time, that is, it will need to be used as quickly as possible;

· milk must be pasteurized;

· starter cultures containing beneficial lactic acid bacteria can be purchased at almost any supermarket;

· be sure to remove all whey - the liquid that drains from the curd mass. Sushi cheese should be without a gram of whey. That is why such a popular product as Italian ricotta cheese is not suitable for making rolls.

Quick problem solving

What kind of cheese is used for rolls if they are fish, meat, cheese, vegetarian, etc.? In any case, it should be soft and plastic, and literally melt in your mouth when consumed. Buying such cheeses is problematic, but we try to make sure that you do not have any problems finding such an important ingredient.

We know very well what kind of cheese is needed for sushi, and we offer our customers only the best options. The presented products are certified and meet the highest requirements.

Name of cheeses for sushi:

Violette - the classic cream cheese of the highest level. Cost - about 300 rubles;

Cremette - curd cheese, which has almost the same composition as the above-described Buko. But unlike him, Cremette available and cheaper. If you are looking for a large package of cheese rolls, feel free to give preference to this product. Price - 1000 rubles per 2 kg;

hochland - a well-known brand produces high-quality curd cheese, ideal for rolls.Its cost should not exceed 180 rubles for a standard package.

Now you know what kind of cheese is put in the rolls. Choose the option that suits you in terms of taste, appearance, cost and availability.