Ossetra genitive case form "осетра" (osetra, 'of sturgeon') of the Russian word "осётр" (osyotr 'sturgeon') from the phrase "икра осетра" (ikra osetra, 'caviar of sturgeon'). At one time, the term "ossetra" simply referred to Russian sturgeon species harvested for this type of caviar. In Russian, there are different names for the species of sturgeon that live in various territories such as "Beluga" ("Huso huso"), Sevruga ("Acipenser stellatus") and Sterlet ("Acipenser ruthenus"). The name Ossetra corresponds to the species "Acipenser gueldenstaedtii", which is much smaller than Beluga sturgeon ("Huso huso"), and has a firmer texture. In the territory of the Russian Federation
Types of cheese Types of cheese Types of cheese are grouped or classified according to criteria such as length of fermentating, texture, methods of making, fat content, animal milk, country or region of origin, etc. The method most commonly and traditionally used is based on moisture content, which is then further narrowed down by fat content and curing or ripening methods. The criteria may either be used singly or in combination, with no single method being universally used. The combination of types produces around 50 different varieties recognized by the International Dairy Federation, over 400 identified by Walter and Hargrove, over 500 by