How there was the Vologda oil?
are far outside Russia the Tula gingerbreads, the Orenburg scarfs and, of course, the Vologda oil are known. It is impossible to pass by wooden kegs and clay pots on which the well-known inscription flaunts: “ Vologda " oil;. More than hundred years it the taste submits people. How there was this miracle?
The invention of oil known for the whole world is connected with a name of the Russian syrodel of Nikolay Vereshchagin who is also a founder of the first Russian cheese dairies. And still he was a brother of the famous artist - the painter of battle-pieces Vasily Vereshchagin, but it so, to the word.
Nikolay Vasilyevich, though graduated in Sea military school, but retired in 26 years and lodged in an entail property. Living in the father`s manor, he began to be engaged in economy and paid attention to abundance of water meadows and pastures with the rich raznotravy.
Vereshchagin at once began to look for the place where it would be possible to learn cheese making. He tried to get acquainted with this process on the cheese dairies existing already. But all attempts were unsuccessful. The chief masters directing this business were almost only foreigners. They did not allow the Russian workers to production studying. Everything was kept the most strict secret. “ Teach you, Russians what to us, Swisses, it will be necessary to do in Russia? “ - Nikolay Vasilyevich heard.
But such turn of business did not stop Vereshchagin. Having borrowed two thousand rubles from the brother, it went itself to study to the country of the Alpine mountains. And besides interest in cheese making he looked narrowly in the same place and at butter manufacture. And already in August, 1865, having returned to Russia and having lodged in the village of Gorodna of the Tver county, opened there, in a country log hut, cheese dairy, buying up for it milk at neighboring peasants.
In 1870 Vereshchagin arrived to Paris on the World Fair on a dairy farming. There its attention was drawn by oil which possessed the aroma similar to nut. This relish was impacted to milk, and then and oil by some species of the herbs growing in the French province of Normandy.
And here in the head Nikolay Vasilyevich was arisen by very interesting thought: “ And what if to try to receive oil, original on aroma, and in Russia? Meadows in the Vologda province are not less rich raznotravy “. No sooner said than done: having come back home, it began to work on the recipe of such oil.
But from the first experience was not successful. Oil had at all not that taste which was expected. It tasted bitter and smelled slightly of ooze, but not nuts. Nikolay Vasilyevich personally checked all stages of work. And what, you think, it appeared? Oil apprehended a smell of water which it was washed out. That similar did not repeat, Vereshchagin decided to boil water, and for fidelity and cream to pasteurize. As a result of pasteurization of cream it developed the specific, gentle and very pleasant taste and aroma which is bearing a faint resemblance to taste of fried nuts which is called " now; nut “.
This oil differed to taste and aroma from the oil received from crude cream markedly. So the new production technology from " was born; grety " cream; on which improvement Nikolay Vasilyevich worked for the rest of the natural. The oil received in the new way, “ author “ being a person modest, did not call by the name, and appropriated it the name “ Parisian “.
In St. Petersburg, having highly appreciated advantages of this oil and having learned technology of its receiving, the Russian maslodela began to produce this oil, having called it St. Petersburg. From here it left and abroad. So the long time also remained behind this type of oil the double name which got into literature: Parisian as called it N. V. Vereshchagin, and St. Petersburg, in the place of its sale. In 1939 the order of a narcomat of the meat and dairy industry “ Parisian “ oil as not having any relation to Paris, renamed in “ Vologda “.
In what feature of preparation of this known product? Production of the Vologda oil requires milk with special characteristics. Plus only fresh cream with true, fresh, sweetish taste without foreign smacks and smells, a certain fat content. Temperature of their pasteurization in the closed capacities has to be 97 - 98 °C to hold in them the aromatic substances creating taste of oil. Fast cooling, the mode of physical maturing and knocking down, and then washing of ready oil with boiled water is obligatory.
According to state standard butter has to incorporate not less than 82,5% of fat, and moisture no more than 16%. The real Vologda oil prepares generally in summertime. It is impossible to reserve the Vologda oil for the winter: the term of its storage - one month. On 32 - oh day it is declared just premium oil. It is natural that at such technology the price of this oil always was the highest both on internal, and in a foreign market.
Right to use " brand; Vologda “ it is given uchebno - to skilled combine of Vereshchagin from the settlement Dairy, to the Vologda and Sheksninsky dairy combines. Only these three enterprises at the moment have the right to let out this oil. However often under the sign “ Vologda “ the oil which does not have any relation to the Vologda region at all is on sale. And at times under “ Vologda “ brand turn out products which and margarine - that to call difficult. Therefore to be insured from forgeries, pay attention to the address of the producer. Know, the real Vologda oil is only from Vologda!