Russian cheese (Russian: Российский сыр, romanized: Rossiyskiy syr) is a Russian semi-hard, chymosin cheese produced from pasteurized cows' milk and aged for 2 months.

The recipe was developed by VNIIMS [ru] in Uglich, Yaroslavl Oblast, Russia in the 1960s.

There is a Сыр Российский (Syr Rossiysky) brand which does not have exclusivity rights,[1] and the cheese is produced by a large number of factories in Russia, Belarus and Ukraine.

It is produced from pasteurized milk with chymosin fermenter and a starter of mesophilic bacteria, as well as salt, calcium chloride (thickener), and the natural colorant annatto (if the cheese is produced in the winter).

The cheese is semi-hard with a fat content of 50 ±1.6%, yellow, and small holes can be seen when it's cut.