Definition: The term 'Roxb' in the context of Russian cuisine refers to a type of cheese which was originally produced in a small region known as the Leningrad Oblast, but it has since spread worldwide. A Roxb is typically made from cow's milk and contains an enzyme called lactic acid. It has a creamy texture similar to other cheeses like parmesan or manchego, with notes of garlic, thyme, and black pepper. The cheese is usually served in a bottle or tin with a label that shows the brand of producer. The word 'Roxb' comes from the Russian word "Rozhodniy", which means "to prepare" or "to make". In the context of cooking, Roxb is often used as an ingredient for baking and frying dishes. It's also a common accompaniment to other cheeses like Parmesan or manchego. In terms of preparation, it's typically made by mixing cow's milk with water and then adding a bit of salt or lemon juice before letting the mixture sit for a few days in a dark place to let the lactic acid settle into the cheese. Once the cheese is ready, it can be grated or cut into cubes and used as a topping or ingredient in dishes like soups, stews, and sauces. The term 'Roxb' has been adopted by various culinary traditions worldwide, with different regions having their own variations of it. Some might choose to call it "Rozhodniy Cheese", while others may use it as a more generic term for cheese altogether. Regardless of its name, Roxb remains an important and beloved ingredient in Russian cuisine.
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