The famous moldy cheese. Gourmet foods for our health: what you need to know about the benefits and harms of blue cheese

Many of us know that blue cheese is considered a delicacy. What is so unusual about this cheese? It turns out that real cheese with mold is produced only in France.

Other countries also do something similar, but the best cheeses are French-made.

Blue cheese and its legend

Interestingly, there is a beautiful, romantic legend about blue cheese. Once a young boy, a shepherd, on the slope of Mount Kombalu (near the village of Roquefort) sat down to eat cheese and bread. At that moment, a beauty passed by. The young man wanted to meet the girl and rushed after her, but she was gone.

Returning a few days later to the cave, he saw the left cheese, covered with mold. The young man tried it and was pleasantly surprised: the cheese acquired a completely new taste. So, according to legend, appeared Roquefort cheese, one of the most, perhaps, famous blue cheeses.

Where is blue cheese made?

It is clear that these are just legends. But in fact, blue cheeses have a rich history. Roquefort cheese is produced in the caves of Rouergue, France. If you find cheese from another manufacturer on store shelves, then you have something other than an ordinary fake.

The fact is that Roquefort cheese is produced in relatively small batches, because. there are not so many places in the caves, and its cost is several times higher than its analogues. It is not at all necessary that such cheeses will be less tasty than real Roquefort.

Is mold in cheese harmful?

Many unknowingly claim that the mold used in production is unhealthy. This is not true. Penicillium roqueforti mold does not harm the human body at all, just has a similar sound to penicillin. It is one of the most important factors that gives the cheese an original, incomparable taste.

Types of blue cheese

In addition to Roquefort, there are also such varieties of blue cheese as Stilton, Gorgonzola and others.

Blue cheese - Gorgonzola

Gorgonzola, like Roquefort, is one of the most famous varieties of blue cheese. Italy is considered his homeland (or rather, the regions of Piedmont and Lombardy). These two cheeses are very different in taste, because. Italians use sheep's milk to make cheese.

In addition, manufacturers also use various types of mold. If in Roquefort it is Penicillium roqueforti, then in Gorgonzola it is Penicillium glaucum and two types of bacteria Streptococcus thermophilus and Lactobacillus bulgaricus. While the cheese is ripening, metal rods are inserted into the mass to ensure good ventilation. The aging time of Gorgonzola is about four months. It is known that the Gorgonzola variety is more than 200 years older than Roquefort.

Gorgonzola has a copy called Bavaria Blue.

Blue cheese - Stilton

Stilton cheese comes from England, from the counties of Lesteshire, Derbyshire and Nottinghamshire. Cheese of this variety is produced only from pasteurized cow's milk. It is kept for at least 9 weeks.

There are 2 types of English Stilton - blue (the most popular) and less known - white Stilton. Unlike other cheeses, in the total mass of cheese there are many like moves made by mold.

In order to get the proud name of Stilton, the cheese must meet a variety of requirements. True Stilton cheese must have specific blue veins coming from the center.

Stilton cheese is considered the youngest(compared to the two previous varieties described by us) it appeared relatively recently - in the 18th century.

Blue cheese - Danablou

There is also a younger cheese - danablo, which appeared already in the twentieth century. He came to replace the expensive Roquefort.

Because blue cheese has a rather sharp taste, it is usually served with tannin wines. Some gourmets and cheese connoisseurs tend to argue that blue cheese is incompatible with wine, with some white wines being an exception.

What do you eat blue cheese with?

Before serving, the blue cheese is warmed to room temperature. It goes especially well with fruits, vegetables, crispbread, crackers, etc. The British eat this cheese with vegetables and fresh herbs, and also add it to soups; the Danes - with bread, the Italians add it to the sauce and pizza.

Blue cheese is a great ingredient for salads, with the exception of Roquefort cheese. This elite variety of cheese is best eaten as an independent dish.

Is blue cheese healthy? Does it have any use?

Yes, if you eat it not very often and in small portions. It contains phosphorus and calcium, as well as other vitamins, as well as protein and amino acids necessary for a person.
Many nutritionists claim that blue cheese also contains beneficial bacteria. that improve bowel function.
Turkish scientists have made a discovery, it turns out that noble mold contains special substances that can protect the skin from harmful effects sun rays. Eating blue cheese causes substances to accumulate in the subcutaneous layer, as a result of which more melanin is produced in the body, which significantly reduces the risk of sunburn.

What lovers of unusual delicacies do not introduce into the diet: in the menu different countries you can also find frog legs and blue dumplings. Not bypassed the process of giving originality and cheese. Even 7,000 years ago, this product was eaten exclusively “clean” - at the slightest hint of mold, it was immediately thrown away. Now blue cheese is a frequent guest on the shelves of grocery stores. Where did this delicacy come from and what is its peculiarity?

According to legend, blue cheese owes its formation to chance. In the town of Roquefort, about 2000 years ago, a French shepherd forgot his lunch - bread, cheese and water - in a cave. After a month, the loss was found and for some reason (perhaps due to the lack of other food and severe hunger), the man ate the stale food. The cheese covered with bluish mold had a salty, spicy flavor and was extremely liked by the shepherd. The inhabitants of his village appreciated the shepherd's discovery and specially began to put cooked cheeses in the caves. That is how Roquefort appeared - the first blue cheese. In the 15th century, the cheese makers of this province received permission from the king to produce this original cheese. To date, a fragrant product with a wonderful nutty flavor is famous all over the world.

Of course, over the past centuries, the technology for making cheeses has changed, as has the geographical distribution of the delicacy. Today blue cheeses are made not only in France, but also in Italy and Great Britain.

What is the name of blue cheese and its many varieties?

The "names" of the product largely depend on the color of the mold used in the manufacturing process.

Cheese with white mold

This product is perfectly recognizable from the variety of numerous "brothers" on the shelves in stores. A fluffy white mold is visible on top of the product. Cheeses smell like withered grass, fungi and moss - this smell seems to plunge the consumer into the charm of the autumn forest.

Cheese varieties with white mold are represented by the names Boulette Daven, Brie, Neuchâtel and Camembert.

Bullet-daven. The product owes its name to the French town of Aven, after which the cheese is named. It is made in the form of original triangles weighing about 300 grams, flavored with spices. Cheese ripens for 2-3 months.
Bree. The most popular white mold cheese. It has long been considered a favorite dessert of many French kings. The young cheese is soft and delicate taste, older ones - spicy.
Neuchatel. Normandy cheese, covered with a dense crust with a clearly visible mold on the surface. It has a bright mushroom flavor.
Camembert. Variety fatty cheese ripening from September to May (the product does not like heat). Produced from cow's milk. In a delicate creamy taste are easily distinguishable mushroom notes.

With red mold

Another interesting subspecies of a spicy delicacy is products with red, burgundy or orange mold.

The cheese receives an unusual shade as a result of the washing technology during the aging period:

Camembert dipped in cider. As a result, the product is covered not with white, but with red mold, and the taste of the cheese is much sharper than that of the classic version.
German Limburgish. The aged cheese is tied with cane and then sprinkled with water to which annatto dye has been added.
Epuas."Treat" Burgundy vodka, which is based on red grapes.

blue cheese

Blue mold was discovered only recently. It is allowed for official use as part of some product names, including cheese.

The most popular types of blue cheeses are:

Roquefort. Yes, yes, the same one that languished in the cave for so long. To this day, it is sent to mature in special caves with the right level of humidity and temperature. Rye bread is involved in the formation of blue mold, and so that it is not only outside, but also inside the cheese, it is pierced with needles.
Gorgonzola. An Italian cheese made from cow's milk. The cooking technology resembles Roquefort, but Gorgonzola ripens longer - 4 months, not 3, like its French counterpart. The taste of cheese is spicy and spicy.
Dorblu. The cheese recipe was created at the beginning of the last century in Germany (by the way, the recipe is kept secret to this day). Unlike the previous options, this cheese has a milder taste.
Stilton. English cheese based on cow's milk. For full readiness, 9 weeks are aged. It is considered the budget equivalent of Dorblu.
Danablue. Relatively young in terms of creating a recipe cheese. It matures for 3 months and exists as a budget substitute for Roquefort. Unlike the latter, Danablo has a more salty aftertaste.

What is useful and harmful product

It turns out that cheese with penicillin is not only tasty, but also useful, and this is what:

Restores the acid-base balance of the oral cavity. Thus eliminating bad breath.
Helps to eliminate toxins from the body.
Protects the skin from the harmful effects of UV radiation. In addition, "moldy" cheese is an effective prevention of wrinkles.
Fights gastrointestinal disorders.

Blue cheese is considered harmful for:

pregnant women;
little children;
patients diagnosed with enterocolitis, ulcer or pancreatitis;
people with pathologies of the endocrine system.

How to eat moldy cheese

Blue cheese is a delicacy widely used in many cuisines around the world. The product will become an excellent delicacy, both as an independent dish, and in tandem with other products.

Cheese goes best with:

with fruits. Cheese is served with figs, pears, apples;
with nuts. Cheese goes well with walnuts or almonds;
with wine. It should be borne in mind that for each type of cheese, a certain alcoholic drink. So, for Roquefort, you should choose sweetish wines such as port or sauternes. These drinks will emphasize the harsh taste of the delicacy. Soft cheeses (Brie or Camembert) pair well with sparkling wines.

Ingredients:

chicken fillet - 1 pc.;
avocado - 1 pc.;
bacon - 150 g;
cherry tomatoes - 10 pcs.;
Roquefort - 150 g;
eggs (quail) - 4 pcs.;
lettuce (leaves) - 5 pcs.

Cooking:

Fry the bacon, pass the fillet in the same oil.
Cut avocado, eggs and tomatoes into slices.
Lay out the ingredients in a circle: lettuce, eggs, cheese, bacon and chicken, avocado and finally tomato.
Drizzle salad with olive oil.

Sauce

Ingredients:

Roquefort - 100 g;
cream - 200 ml;
black pepper - to taste.

Cooking:

Cook cream over low heat until thickened.
Add sliced cheese, cook until completely mixed with cream.
Season the sauce with pepper to taste.

Blue cheese is an original product with bright taste qualities. Invented over 2000 years ago, the recipe has not lost its popularity to this day. Cheeses with white, red or blue mold are the favorite treats of gourmets all over the world.

This type of cheese has appeared on the shelves of our stores relatively recently. Nevertheless, blue cheese has already managed to acquire passionate fans and ardent critics. In this article, we will talk about the benefits and possible negative effects of this product.

But before joining gourmets and acquiring a piece of delicacy for tasting, you need to responsibly approach the issue and figure out what kind of blue cheeses are, what variety to start acquaintance with them, what to use and even. Otherwise, the product can not only cause antipathy, but also provoke health problems.

Let's try to answer these questions, as well as understand the benefits and harms of an overseas delicacy.

A plate of blue cheese

Perhaps that on one even the largest plate all varieties of this cheese and will not fit, so let's go through the most famous varieties.

white mold. This is the smallest group, but it is in it that the famous Brie and Camembert are present. These varieties are covered with a characteristic white coating, which is formed in special cellars, the walls of which are covered with fungi from the genus Penicillum.

Red mold. These varieties, which include Livaro and Münster, are covered with a red mold that appears on the product during the ripening process, when it is treated with special bacteria.

Greenish-blue mold. Unlike the first two groups of moldy cheeses, this third group contains mold inside the product rather than covering its surface. This state of cheese is achieved through the use of a special cooking technology. Mold is added to the curd mass with the help of special tubes, where it safely brings the cheese to the desired condition. The most famous cheese in this group - Roquefort. Experts say that this cheese can only be real if it has a true French origin, any analogue of domestic production is a shameless fake at a fabulous price.

How to use

The question is not really idle, because having started acquaintance with the delicacy from the wrong variety, you can easily become disappointed in it. Gourmets recommend starting with Brie, and getting used to its specific taste, start tasting "blue cheeses" without a sharp taste. And last but not least, try Roquefort and Camembert.

You should treat these types of cheese with respect and do not turn them into an everyday food product, all the more you should not indulge children with moldy cheeses. Such cheeses are strictly prohibited for pregnant women. The product is really specific and its abuse can only do harm. By the way, the amount of cheese that you can afford to eat at a time should not exceed 50 grams. A glass of wine with a rich taste and fruits harmonize very well with such cheese.

But before you can use it correctly, you need to choose the right one. Of course, pay attention to the release date and expiration date of the product. When choosing cheese with white mold, smell it: the right cheese smells like penicillin, and it will probably cause you hospital associations (at the level of smell).

If you choose the noble blue cheese, consider it carefully. In the section, mold streaks should be visible, but the channels through which it was introduced should not be evident. The cheese should be loose and soft, but not falling apart.

Storage

In order for cheese to retain its usefulness, it must be stored properly. Moreover, the refrigerator is not suitable for this. In the homeland of these cheeses, they even produce special cabinets for storing them. In our case, it is advisable to buy a small amount of cheese "on time", it is not recommended to buy this product, as they say, for the future. But if you still haven’t finished eating, then in no case do not transfer the blue cheese to polyethylene. Let it be stored in the "native" shell, and cover the cut with paper.

The benefits of blue cheese

Does it exist ? It is this question that causes a lot of discussion among newcomers. Of course, such cheeses, like any other, are very healthy due to their high calcium content. Moreover, this important element is absorbed in the best way due to the presence of mold. Noble blue cheeses are rich in protein, even eggs and fish are not competitors in this matter.

In addition, these cheeses are rich in amino acids, which are necessary for the formation and strengthening of muscles. An important plus is that the delicacy is rich in vitamins and phosphorus salts. And recent studies have shown that with the regular use of cheeses with mold, the formation of melanin improves, which protects the skin from exposure to sunlight.

What can harm

If you adhere to the recommended norm - no more than 50 grams, then such cheese will not harm a healthy person in any way. But do not forget that useful mold in small doses in large quantities can harm, because it will be difficult for the stomach to process it. This means that with abuse, even the most healthy person may have problems associated with a violation of the normal intestinal microflora.

Those people who have chronic diseases of the gastrointestinal tract should be careful and it is better to abandon the delicacy. It is worth knowing that the fungus contained in the mold produces an antibiotic that destroys beneficial bacteria in the intestines. The result - or at least an upset bowel.

As you can see, there are about as many arguments “for” blue cheese as there are “against”. Therefore, focus not only on the volume of your wallet, but also on the state of health. "Gourmet" on health, but wisely!

It is known that the mold product is an exquisite component that is used to create many culinary masterpieces or served as an appetizer on its own. Each piece intrigues with a complex flavor bouquet, attracts with its unusual elegant crust and delicate pulp inside. Find out what varieties of cheese are, why it is considered beneficial to human health.

Benefits of white mold cheeses

A specific smell and not too attractive appearance hide not just a masterpiece of production, but also a storehouse of benefits for humans. Due to the daily use (serving should not exceed 50 g) of a delicacy with white mold, tremendous changes occur in the body:

The activity of the digestive system, metabolic processes is normalized, the intestines are cleansed, the work of the brain and heart improves due to the mold spores present in the composition.
The bone skeleton, teeth, nails, and muscular system are strengthened due to the presence of minerals and vitamins.
The body is saturated with irreplaceable, easily digestible amino acids - milk proteins.
Arteries/vessels are cleansed, their performance is increased, thereby reducing the risk of arthritis / heart attack and even multiple sclerosis - all this is due to the anti-inflammatory effect that the mold delicacy has.
The hormonal balance is restored, the mental and emotional state of a person improves, because the adrenal glands produce an increased dose of glucocorticoids.
Wounds heal quickly due to the presence of histidine and valine.
The process of natural breakdown of fats is launched, which helps people achieve better results when losing weight.

Composition of the product

Cheese production is often based on the use of a domesticated spore species - Penicillium camemberti. In addition, the products covered with a white edible coating contain vitamin D (calciferol), vitamin A (retinol), vitamin K, magnesium, calcium, phosphorus, zinc, potassium - nutrients that help maintain the normal functioning of the human body. Amino acids are also present in such products: histidine, valine, tryptophan, arginine.

Taste qualities

Depending on the type, the cheese can have a delicately spicy, salty, creamy taste with hints of fruits and mushrooms. A dairy product with white mold should leave a pleasant mossy aftertaste after tasting. A high-quality delicacy melts in your mouth, has a delicate texture without hard and dry pieces. The smell of a moldy product is weak, barely caught mushroom flavor.

How blue cheese is made

There is a soft and hard moldy product, but it is prepared mainly from cow's milk of maximum fat content. True, the popular Roquefort cheese and some other Eastern European types are made on the basis of sheep and goat milk. There are many recipes for a delicacy with mold, but the cooking technology is the same in almost all cases:

Unpasteurized goat's or cow's milk is heated in a heavy-bottomed pan (triple) or in a water bath to a certain temperature.
Mold is poured into milk, then sourdough. Lastly add rennet extract.
After stirring and infusion, the resulting clot is cut into small pieces.
The milk billet is heated again and left - the curd mass (without whey) must settle in a certain time. For the next few days (or hours), the delicacy is placed on a drainage pan (or drainage mat) or placed in a round shape. From time to time, the product is turned over so that it compacts and mold grows on all sides.
After this stage, the delicacy is manually salted and left to mature, placed on a rack in a cold, damp basement, the walls and ceiling of which are covered with noble mold. On average, the product ripening period is 5 weeks. The finished delicacy has a fluffy moldy coating, round, square or oval shape (neuchatel is more often made in the shape of a heart).

Popular varieties

Each of the existing types of delicacies, covered on all sides with white mold, has its own homeland, its own history of occurrence and distribution. Such dairy products are gaining more and more popularity - true connoisseurs, gourmets and ordinary consumers appreciate them for their aromatic properties and excellent original taste. The most famous varieties are:

boulette d'aven;
nonchatel;
crotten;
Camembert;
saint-more;
valence.

Brie - soft cheese with noble mold made from cow's milk

The French delicacy gained unprecedented popularity several centuries ago. The product is made from fresh unpasteurized cow's milk, using rennet, and after 2 hours it is put into molds. For a day, the clot is left without a load, then it is taken out and salted. Brie is left to mature for 2-4 weeks. The product ripens due to the activity of mold enzymes penetrating inside. The consistency of mature cheese is from semi-liquid to waxy.

The classic French delicacy attracts consumers not only with creamy pulp, but also with a delicate creamy-nutty taste (with a barely perceptible bitterness), intertwined with mushroom and fruit notes. Young soft cheese with white mold has a sweetish taste, while mature cheese is pungent and has a bright smell. There are several varieties of this variety:

Brie de Mo - covered with a thin crust, under which there is a yellowish, oily, almost non-spreading creamy pulp. It has a rich aroma, a well-pronounced sweetish-nutty flavor.

Brie de Melin - with a dense yellow center, bright aroma with notes of mold, hay and damp earth. Captivates consumers with a refreshing strong taste.

Brie Noir, unlike other varieties of the subgroup, has more intense flavor notes, a pronounced aroma and a long aftertaste, because it comes to full readiness within a year, while the cheese is provided with special conditions. Brie Noir is covered with a gray-black rind, which is slightly scraped with the blunt side of a knife before use.

Boulette d'Aven - French flavored cheese with spices

A dairy product is made using cow's milk. The name of the delicacy comes from the city from which its history began - Avena. In the preparation of boulette d'Avena, skimmed cream made from cow's milk first served as the basis. Later, the producers changed the recipe, and as the main ingredient they took fresh sediment obtained from merual cheese.

Boulette d'Aven is prepared as follows: the mass is crushed, mixed with various seasonings (cloves, parsley, tarragon, pepper), shaped into cones or balls. The crust is tinted with annatto, a special plant, and then sprinkled with paprika and molds. For ripening, the cheese is left for 2-3 months. During this time, the crust is periodically soaked in beer, which makes it more aromatic and tasty.

The cheese has a round or original triangular (cone-shaped) shape, the weight of one product does not exceed 300 g. The surface of the boulette d'Aven is covered with a moist red crust, consisting of mold and paprika. Inside hides a snow-white pulp with fragrant spices. The fat content is 45%, and the main flavor notes of the delicacy are provided by pepper, tarragon and the main milk component. The French delicacy is used as a main course or served as an appetizer.

Camembert is a plush cheese from Normandy.

Camembert de Normandie is a product made from cow's milk. According to legend, the recipe was discovered by a peasant woman from the village of Camembert in 1791. Camembert is one of the most popular types of soft cheeses. In hot weather, the production of this dairy product is often difficult, so it is made from September to May. Favorable conditions contribute to the accelerated growth of white plaque, which quickly turns blue, so the surface of the product is covered with a bluish-gray crust.

After that, the product is transferred to another cellar, where the humidity level is maximum and the air temperature is about 10 °C. Under such conditions, microorganisms grow more slowly, and become reddish-brown. Cheese is considered ripe when its consistency is viscous. The finished dairy product should be soft to the touch, but not crumble when cut. The solid middle and semi-liquid pulp around indicate that the product was prepared without following the technology.

Quality camembert is covered with a white velvet crust, and the “wrinkles” should be with a pink-red tint. The smell is fresh, mushroom notes may be present. The product has a delicate creamy taste, under no circumstances gives off ammonia. The heads are packed in straw in 6 pieces, transported in light wooden boxes. Camembert is not stored for long, so it is often sold unripe. In this case, you will need to let the cheese ripen at home without cutting the white surface. Before use, the product is removed from the refrigerator, cut into portions and left to thaw slightly.

Buch de Chevre - exquisitely spicy cheese in the form of a roll

This dairy product is made in Russia in compliance with French technology. The main ingredients are the milk of exotic Nubian goats and Spanish noble mold. The product is produced in the form of a large roll, the surface of which is evenly covered with a thick layer of snow-white crust. Buch de Chevre has a delicately spicy taste, while nutty notes are noticeable near the velvet shell, closer to the middle - a creamy aftertaste and aroma.

Neuchâtel - a delicacy with a hard, heart-shaped crust

This French blue cheese comes from Upper Normandy. A feature of the nechatel is a dry dense crust with a snow-white fluffy coating and an elastic pulp with a mushroom smell. The manufacturing technology of the product has hardly changed for several centuries: milk is poured into warm containers, rennet, whey are added, after which the mixture is left for a couple of days. The whey is drained, bacteria are sent to the dishes, then the mass is pressed and dried on wooden shelves. The nechatel is salted by hand, after which it is left in the cellar to mature for 7-10 days.

Fat content of finished milk french delicacy is 50%. The product has a dry velvety crust, the surface of which is completely covered by a homogeneous snow-white noble mold. Neuchâtel differs from other types of cheese in its original shape - it is mostly cooked and served in the form of a small or large heart, rather than the traditional circle, oval or square.

How to eat white cheese

It is recommended to eat foods with a white crust in the evening, because the calcium contained in them is better absorbed by the body at night. The optimal portion for every day is 30 g. All elite varieties can be eaten with bread, but without the use of butter. Roquefort in this case is an exception. Delicacies such as camembert or brie are best served with soft white bread. This kind of product goes well with fruits, especially grapes and pears. The best companions of products are white semi-dry and dry wines, champagne.

What do they eat with

Depending on the type, dairy products with a white crust are recommended to be consumed with different products. Best combined:

brie de meulin - with rustic bread;
classic brie - with cherry tomatoes, strawberries, melons, ripe apples, arugula and all other types of lettuce, balsamic vinegar;
camembert - with berries, pears, apples, homemade bread, cider, calvados;
buch de chevre - with cherry tomatoes, avocado, grapes, mint, berries, wine sauces, mix salad, asparagus, sweet tea;
boulette d'Aven - with red wine and gin.

Use in cooking

White mold on cheese is not a sign of spoilage, because thanks to these fungi, the product is considered a royal delicacy. This kind of dairy products is used as an independent meal or as part of a cheese plate, which is served for dessert. In addition, white-crusted treats act as additional ingredients when preparing salads, sauces, second courses, sandwiches:

Mix Roquefort with butter, spread warm toasts with the resulting mass. white bread(after cutting off the crusts).
Combine brie with Dijon mustard, spread pita bread with the mixture, roll everything into a tube, put in the refrigerator for 24 hours. After that, cut the roll obliquely and serve with dry wine or grape juice.
Camembert cut in half, soaked in fortified wine or liquor, breaded, deep-fried, served with lingonberry sauce.
Sprinkle camembert with spices and raisins, bake in the oven, serve with sweet and sour berry sauce.
Brie breaded in small breadcrumbs, deep-fried (or in a pan), serve hot with fruits, vegetables, herbs.
Brie add to fondue, batter, pie, cottage cheese casserole, filling for croissants or puffs.
Buch de Chevre to clean a little of the white moldy layer, breaded in almond flakes, fry on vegetable oil. Serve hot, garnished with blueberries and raspberries.

Storage Features

Cheese with noble mold is a living product that ripens very quickly and changes its qualities. For those who do not have the skills to "communicate" with such a delicacy, it is important to know how to store it in the refrigerator so that fungi do not destroy the pulp. To do this, check out some recommendations:

Penicillium develops in warm rooms with high humidity, so products with a white (and blue too) surface are best stored in places where the temperature is 4-6 ° C, humidity - 95%. At a higher temperature, the fungi will grow, but if the thermometer is at a lower level, the cheese mass will crumble.
The above temperature conditions do not apply to moldy brie. This variety is able to retain its taste even at very low temperatures - up to -20 ° C. Otherwise, there is no difference between the storage conditions of a product with white mold and blue mold.
When storing delicacies in the refrigerator, wrap them tightly cling film, foil or parchment, because noble microorganisms can quickly "crawl" to nearby products and make them their habitat, after which they will cease to be useful to the body.
Soft cheese with mold should not be placed on the same shelf with components that have a pungent odor: onions, fish, and other cheeses. The delicate porous mass will quickly absorb foreign odors, after which the taste of the delicacy will change.
Subject to all recommended storage rules, the shelf life of Camembert is up to 5 weeks, Brie - up to 2 weeks, Roquefort - up to 3-4 weeks. Gorgonzola, on the other hand, will need to be consumed in 3-5 days, because the product quickly overripes.

What is harmful soft cheese with mold

Although such products are considered delicacies, they must be introduced into the diet with caution, because the components contained in large quantities with constant use can harm the human body. Learn more about what these components are and how they can be dangerous:

Salt. Cheese has been recognized as the most salty food - in CASH (Consensus Action on Salt and Health) it ranks 3rd after bread and bacon. 100 g of delicacy contains 1.7 g of salt, while daily rate for a person is only 2.3 g. Regular consumption of excessive amounts of dietary sodium is fraught with impaired functionality of the body. In addition, salt is addictive.
Hormones that pass through cow's milk. In addition, pus from the bladder of a pet gets into the product. Cows on farms are often given injections of antibiotics and hormones. Together with milk (and products made from it), all these enzymes penetrate the human body, and the result is a hormonal imbalance, breast or prostate cancer, and the development of osteoporosis.
Listeria monocytogenes bacteria introduced with unpasteurized milk. Due to the consumption of contaminated cheese (bacteria can also be concentrated in seafood and poultry), an infectious pathology occurs - listeriosis. The disease is dangerous for pregnant women, because it can cause miscarriage, premature birth, the development of pneumonia / sepsis / meningitis in the fetus.
Spores of the Penicillium fungus suppress the intestinal microflora, disrupt its work, and cause dysbacteriosis. These ailments occur in people who consume more than 50 g of the delicacy per day.

Contraindications for use

with arthritis or polyarthritis;
during pregnancy, while breastfeeding;
in the presence of fungal diseases (also applies to thrush);
people who are obese and have a tendency to edema;
with asthma or neurodermatitis;
people with a weakened liver, unstable blood pressure;
suffering from neurological diseases;
those who have dysbacteriosis, acute or chronic diseases of the stomach or intestines;
children under 12 years old.

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Alpzirler - Austrian semi-hard cheese with a red rind.
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Aperifre - fresh, similar to cottage cheese, cheese, which is made in the form of small circles that are convenient to prick with a skewer. Aperifé is served with aperitif drinks.
Aceda - Swedish hard cheese.
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Backstein (Limburg cheese) - translated from German - "brick". A soft cow's milk cheese with a characteristic flavor, invented in Belgium, is now especially popular in Germany and Austria. A. Pushkin in "Eugene Onegin" called this cheese "alive", apparently, for a strong smell. Baltios - Lithuanian hard cheese.
banon - round soft french goat cheese small in size, it is always sold wrapped in chestnut leaves. Legend has it that the Roman emperor Anthony Pius (86-161) allegedly became so enamored with this cheese that he died of indigestion after eating too much of it one day.
Protein (cheese of Belok Abbey) - Sheep cheese from France, the recipe of which was invented by Benedictine monks in the 19th century. It has a characteristic spicy taste, the French say that it gives both burnt sugar and long-cooked meat stew.
Beule - French blue cheese (with mold) from cow's milk, with a sharp salty taste.
Bleu de Cos - French cheese (with mold) from cow's milk from various breeds. It is often referred to as "roquefort cow's milk".
Blue - French "blue cheese" (with mold) from cow's milk from various breeds. The most expensive variety in the UK.
Blue Gotland is a hard cheese made from cow's milk, which is produced on the largest island in Sweden, Gotland. It is always packaged in a dark blue shell.
Bonalpi - semi-hard Austrian cheese.
Beaufort - one of the most noble and famous French hard cheeses made from cow's milk. The circle of this cheese (from 20 to 70 kg) is easy to distinguish from any other: it always has concave edges (when ripe, a special hoop is put on its sides).
Bren d'Amour - sheep's cheese from Corsica, its name translates as "a little love." Its crust, under which the tender pulp is hidden, is sprinkled with herbs - savory, rosemary and juniper.
Bree - one of the most ancient French cheeses, soft, with a spicy taste, covered with a crust of light mold, always small in size. It is called the "cheese of kings". After the French Revolution, brie was proclaimed the people's cheese. One revolutionary wrote: "Brie cheese, so beloved by the rich, is now loved by the poor. It has become a symbol of equality between rich and poor." Brie belongs to the most famous French cheeses, inextricably linked with the history of the country. I really want to start with a legend, although it is not very funny. They say that the passion for cheeses of King Louis XVI, who was known as a great gourmet, played a fatal role in his fate. Fleeing from the revolutionary crowd in 1789, Louis could not resist the temptation to look at the farm in the town of Waren, very close to the town of Meaux, where they made the most best brie. During a cheese tasting, Ludovic was recognized, captured and later taken straight to the guillotine. So in France, people died not only for metal, but also for cheese. It so happened that brie has always been known as the cheese of kings. Blanche of Navarre, Countess of Champagne, used to send brie as gifts to King Philip Augustus, who was delighted with it. With the advent of Christmas, the ladies of the court always looked forward to gifts from Charles d'Orleans, and this gift was a fresh brie. Queen Margot and Henry IV were reputed to be great lovers of brie. Even the glutton Gargantua (even if he did not belong to the royal family), the hero of the famous novel by Francois Rabelais, gave brie to his parents. There are three types of brie, named after small towns located east of Paris: Brie de Meaux, Brie de Melun and Brie de Coulomiers. The latter is increasingly referred to simply as "coulombier", recognizing its right to be a separate kind of cheese. The year 1980 is a milestone in the history of brie: in this year it was deservedly given the original controlled name. They say that brie was very fond of in Russia during the Pushkin era. Now it is also sometimes possible to buy it in the central supermarkets of Moscow. It's expensive, but what a treat!
Broccio - the national cheese of the inhabitants of Corsica from sheep's milk. It has the shape of a flattened ball, covered with a creamy crust with mold. Broccio has been known in Corsica since ancient times, when sheep were raised on the island. This cheese has become a kind of national treasure for Corsicans, like pasta for Italians. It is said that the brocchio has the same temper and tough temper as any Corsican. The shape of the broccio is a flattened ball, topped with a cream-colored crust. The taste is pronounced and sharp. The maturation of the cheese takes place in molds woven from cane. It is the only French cheese with "original controlled naming" that is made from digested whey. The rest of the cheese mass is used to make hard sheep cheese of the Tom family. In order to make 1 kg of broccio, you need about 11 liters of sheep's milk. The Corsican breed of sheep produces a lot of fat milk, perfect for the production of broccio. For maturation, the cheese is wrapped in tree leaves and laid out on wooden racks in the cellar. Periodically, the cheese must be turned over and rubbed. Ripening time is a matter of taste. After two weeks, the young cheese is ready for use. In Corsica, they prefer to eat young cheese, so only 15% of broccio finally ripens.
Brynza - cheese made from sheep's milk, sometimes from a mixture of sheep's milk with goat's, aged in brine.
Boulette d'Aven - perhaps the most "stinky" of French cheeses in the form of a cone of white or reddish color.

Valençais - French goat cheese in the form of a pyramid, sprinkled with wood ash. They say that for the first time this cheese of such an unusual shape was made in honor of the return of Napoleon Bonaparte with a victory from the Egyptian campaign. Valençay cheese is a hallmark of the ancient French province of Berry (Berry) - like many other goat cheeses from the area (Pouligny Saint Pierre, Levroux), it has the shape of a squat pyramid weighing 220 grams. More than one legend is associated with this form. They say, for example, that for the first time this cheese was made in the form of a pyramid in honor of the return of Napoleon Bonaparte with a victory from the Egyptian campaign. There is another legend, according to which the peasants wanted to repeat the shape of the bell tower located in the village of Valencay in cheese. Valansay is also interesting because it is sprinkled with wood ash. Berry thinks it's The best way preserve the taste of goat cheese. Valençay is made in summer and autumn, when the goats feed on fresh grass. For ripening, the cheese is placed in a well-ventilated dryer for 4-5 weeks, where it gradually becomes covered with a thin skin with blue mold. Under the crust - the most delicate pulp, slightly sweetish and reeking of hazelnuts. The taste of hazelnut, mixed with the aroma of wood ash, remains in the mouth for a long time. It is believed that the local white wine sanscerre (sancerre) is best combined with valencay. However, nothing prevents you from trying this cheese with other wines that are so rich in the central regions of France (Coteaux du Vendomois, Cheverny, Chinon, Bourgueil, Saint-Nicolas, Touraine, Touraine-Amboise, Vouvray, Montlouis, Touraine-Mesland, AOC Touraine , Reuilly, Quincy, Menetou-Salon). Valençais is the last of the French cheeses to be honored with the "original controlled name". This happened in 1997.
Valmont - French blue cheese (with mold) from cow's milk, with a sharp salty taste.
Knight - Altai hard cheese, similar to Russian.

Gouda - Dutch hard cheese made from cow's milk, in the form of a bar. The most common cheese in the world.
Germantas - Lithuanian hard cheese.
Dutch - hard cheese with a little spicy taste.
Gorgonzola - Italian blue cheese (with mold) from cow's milk. It can be of two types: natural (or mountain) and sweet. Mountain cheese has a very strong aroma and a sharp, deep taste.
Grana - Italian name parmesan, derived from the appearance of grated cheese - granules.
Gruyere - Swiss hard cheese in the form of huge heads with a dark rind.

Damthaller - Dutch hard cheese.
Dvaro - Lithuanian hard cheese.
homemade cheese - Soviet product. Cheese with a granular texture and a sour-salty taste.
Duo - fused german puff cheese with layers of nuts or salmon.

Gervais - French soft cheese. Usually made from cow's milk with the addition of cream.

Zbrince - Swiss hard cheese.

AND

Illertaler - German hard cheese with holes the size of a cherry, with a hint of nuts.

Camembert - French soft cheese with a pungent smell, covered with light mold. According to legend, the cheese maker Maria Artel named it so in honor of the cheerful corporal Camembert, the hero of a popular fairy tale. It is known that Camembert was Napoleon's favorite cheese.
Cambozola - Italian soft gourmet cheese with white and blue mold.
Cancoyotte - processed French cheese with low fat content.
Cantal - French cow's milk cheese great circle with a thick golden crust with mold and tender pulp.
Kare - French soft cheese, covered with an edible white rind, less fat than brie.
Kachioricotta - a slightly smoked and more salty variety of Italian cheese "Ricotta".
Kashkaval
Quibille- Swedish blue (with mold) cheese.
"Coeur de chevre" - The Poitou-Charentes region, located in the west of France and overlooking the Atlantic, has always been famous for its goat cheeses. Coeur de chevre means "heart of a goat". It is made in the shape of a small heart weighing about 150 grams. There is no gallant history associated with this original form - it is simply that Poitou cheese makers have traditionally adopted this form for goat cheese. A real peasant coeur de chevre is obtained from the milk of a local goat breed that feeds on the succulent herbs of the fertile Poitou valleys. Depending on the ripening period, the pulp can take on different shades - from pale white to bluish. The cheese is very tender and non-aggressive. There are small grains in the pulp. Coeur de chevre is usually served wrapped in a chestnut or sycamore leaf. So it looks like a precious gift created by nature itself, the purpose of which is to deliver true pleasure.
Conte - French hard boiled cheese with soft yellow pulp and brown-golden hard crust. Conte made in summer exudes a fruity aroma, and made in winter has a hazelnut aroma. Kostroma
Coulommier - French soft cheese with a crust of white mold.

Lyol - an extremely fragrant French hard cheese, slightly sour in taste. An image of a bull, which is the unofficial symbol of this cheese, is necessarily applied to each of its heads.
Langre - French cheese made from cow's milk with a pungent odor and pungent taste. When ripe, it is never turned over, so in the upper part it has a recess where gourmets pour grape vodka or champagne.
Larzak - French sheep's sweet and salty cheese, which is sold in earthenware cups.
Latvian - semi-hard cheese.
Leerdammer - Dutch hard cheese with large holes.
le lerin - the most expensive cheese in France, listed in the Guinness Book of Records.
Livaro - French cheese, which is made on the Normandy peninsula. At the end of the XIX century. livaro was the most common cheese in the area, it was even called the "meat of the poor" for its high nutritional properties. A feature of the livaro is that it is wrapped five times with sea reed, which is specially grown for this. Five stripes correspond in France to the rank of colonel (as we have three stars), so the people call the livaro "colonel".
Leadercrantz - soft brie cheese, the most expensive cheese in the United States.

Maasdam - Dutch hard cheese with large holes.
Magre - Swedish low-calorie cheese made from cow's milk, with a slight flavor of nuts.
Manchego - hard goat cheese from Spain with a greenish rind, which is aged in brine for several months.
Mara - French cheese made from cow's milk with soft pulp, square shape, which the French call "cobblestone". One French gourmet gave this cheese such a characteristic: "Truly Maroy is the king of cheeses, for his loud taste sounds like a saxophone in a symphony of cheeses."
Mascarpone - Italian cheese, similar to a creamy delicate cream with sourness. It is used to make cakes and desserts, without it you cannot make real cake"Tiramisu". A traditional product of Italy, often referred to as cheese. In fact, Mascarpone is made from low-calorie cream with no more than 25% fat. Cream is obtained from the milk of cows, which are specially fed for Mascarpone with a mixture of fresh herbs and flowers to give the product a unique delicious taste. Mascarpone is used in the national dishes of Lombardi (Lombardy, Italy). With its appearance, Mascarpone is a milky white thick cream that is easily whipped, and the smell of Mascarpone is the smell of fresh milk or cream. Often used instead butter. Mascarpone is a perishable product and should be used immediately after production. But frozen, it will keep for up to one week.
When preparing dishes based on Mascarpone. Cheese can be replaced with a mixture of:
(1) 8 oz. soft buttercream. Cheese and 1/4 cup sour cream;
(2) 8 oz. soft buttercream. Cheese and 1 tbsp. l. cream, butter or milk;
(3) 6 oz. soft buttercream. Cheese, 1/4 cup milk and 1/4 cup cream.
The fat content of Mascarpone is 47%, and the calorie content is 453 kcal per 100 g.
Sweet creamy. Mascarpone cheese goes well with fruit and coffee liqueur.
Medynsky - domestic soft cheese.
Metton is a very ancient type of French cheese. The history of its manufacture in Europe has about 2500 years, it is made from skimmed milk.
Mildziter - German semi-hard cheese.
Mimolet - French hard cheese in the form of a ball with a gray crust, reddish inside, the French call it "Lille Ball". This is the favorite cheese of Charles de Gaulle, who himself was from Lille. A microscopic mite is specially placed on the cheese crust. He gnaws the smallest passages in the crust, thanks to which. Cheese "breathes". So that the tick does not stagnate in one place, the ball is periodically rubbed with a brush and turned over.
Mirabeau - German soft gourmet cheese with white mold.
Moale - soft cheese produced in Russia.
Mondseer - Austrian semi-hard cheese with a bright edible orange rind.
Montagnolo - Italian soft gourmet cheese with noble blue mold.
Moosbacher - Austrian semi-hard cheese with a red rind and large holes, has a taste of honey and walnuts. It is sold wrapped in linen and is called the king of Austrian cheeses.
Morbier - French cheese made from cow's milk with an unusual layer of wood ash inside the circle and a delicate fruity taste.
Mozzarella - soft fibrous Italian buffalo milk cheese, it is regularly served on the table of the Queen of England. Best Cheese for Italian pizza.
Munster - one of the noblest soft French cheeses with a reddish rind, the recipe of which was invented by the Benedictine monks in the 7th century.

Naroch - Russian soft cheese.
Nature - Swedish semi-hard cheese made from cow's milk with a creamy taste. It is often produced with fillers - onions, dill, garlic.
Neuchâtel- French soft cheese made from cow's milk with a crust covered with mold. It comes in six shapes, but the most famous is the heart. It is said that it was invented by Norman peasant women to demonstrate their feelings to the visiting English soldiers who appeared so often in these parts in the Middle Ages.
Nemunas - Lithuanian soft cheese.

Olterman (oltermani) - Finnish hard cheese with a creamy taste.
Osso Irati - can be called the most obscure cheese that has an "original controlled name". However, in the Pyrenees this sheep cheese is quite popular. Its name comes from the name of the Osso Valley (Ossau), located in the Pyrenees, and the beech forest of Iraty (Iraty) in the Basque Country. The maturation of osso-irati takes place in special shelters made of stone in the mountains. In the Osso Valley, these structures are called "cajolars", and in the Basque Country - "cahulas".
osterkorn - Austrian blue cheese (with mold).

Parmesan - an extremely hard Italian cheese that can be stored for several years and is almost impossible to cut with a knife, so it is stored grated (in bottles) and used to sprinkle dishes (for example, spaghetti).
parmigiano - one of the oldest cheeses, the first documented mention of it dates back to the 13th century. The secret of its manufacture was supposedly known to the ancient Romans, scientists, at least, found similar recipes in ancient sources. According to another version, the creators of parmesan were monks who settled on the hills adjacent to the city of Parma. So that cooking does not take much time from prayers, they set out to come up with a special long-stored cheese. In which they succeeded. However, it is not at all necessary to embark on complex historical research to find out how much Parmigiano was valued by the ancestors. It is enough to open Boccaccio's "Decameron" and read the description of the amazing "Live Lacomo" area: "there is a mountain all of grated parmesan, on which people live and do nothing else, as soon as they cook pasta and dumplings ...". Many of Molière's biographers have claimed that at the end of his life, the French writer ate almost exclusively parmesan. Modern nutritionists would certainly approve of such an option to satisfy hunger, especially in old age. The fact is that Parmigiano, in addition to excellent taste characteristics, has other important qualities. Despite the high calorie content, the cheese is easily absorbed by the body, so doctors recommend it to people with impaired digestion, children and those over 50. Parmesan connoisseur was the famous native of Parma, the composer Giuseppe Verdi. It is said that Verdi was so absorbed in composing music that he paid no attention to any of his whims at all. The only exception was tasty food, and the composer's favorite dish was parmesan asparagus. If you happen to come across a cheese called Parmigiano in any other country than Italy, then you should know that this is either an export version or a fake. True Parmigiano-Reggiano is made only in the vicinity of the cities of Parma, Reggio Emilia, Modena, Padua and Bologna, because only here grows grass suitable for feeding cows selected as producers of raw milk raw materials. Only fresh milk is used, it is not subjected to any mechanical processing, even the cream is removed partially and always manually.
Pastor - goat or sheep Spanish hard cheese.
Pecorino - Italian cheese.
Pelardon - French soft goat cheese with a sharp flavor. It was known in the days of Ancient Rome, its description can be read in the treatise "Natural History", the only surviving work of the ancient Roman writer and scientist Pliny the Elder.
Picodon - traditional French goat cheese in the form of a small round (the French say "washers") with a diameter of only 7 cm and a thickness of 1 to 3 cm, with a sweet-salty-sour taste.
Ponlevec - French soft cheese made from cow's milk, square-shaped and quite odorous.
Poshekhonsky - domestic hard cheese.
Provolon - Italian semi-hard fibrous cheese.
Pouligny St. Pierre - The French call this goat cheese with a bluish crust "Eiffel Tower" for an elongated pyramidal shape. Traditionally, this cheese is made only by women.

Radamer - Dutch hard cheese.
Raclette - Swiss semi-hard cheese with delicate and buttery pulp, used to prepare the same name national dish- melted pieces of cheese.
rambol - gourmet processed cheese with additives - herbs, fish, nuts.
Reblochon (reblochon) - French soft cheese made from cow's milk (required from cows of three different breeds), salty, with a nutty flavor. It comes in two varieties: peasant and fruit.
Regato - Irish hard cheese, reminiscent of Parmesan.
Regian - A type of parmesan.
Riddar - Swedish hard cheese with small holes.
ricotta - gentle curdled Italian cheese with a sour taste, which ripens in baskets for 10-15 days.
Robiola - Italian soft white cheese.
Rocamadour
Rokiskis - Lithuanian hard cheese.
Roquefort - blue cheese made from sheep's milk, soft, in the "eyes" of which there is a blue-green bread mold, which gives the cheese a sharp and slightly peppery taste that stimulates the appetite. To cut it, they came up with a special machine with wire instead of a knife, so that when cutting it, the precious mold would not be crushed.
Rolo - soft cow cheese in the shape of a heart or round, from France.
Romano - Italian hard cheese.
Russian - domestic hard cheese.
Rotaller - German hard cheese with large holes.
Ruzhette - soft delicacy French cheese with a red and white rind.

WITH

Salers - French cheese made from cow's milk, which is called "alpine". Since it is made only on remote pastures, the cheese remains to this day purely peasant, it is not produced industrially.
Salami - hard cheese with small holes in the shape of a sausage loaf.
Svalya - Lithuanian hard cheese with small holes.
Selles-sur-Cher - French soft goat cheese with a dark crust covered with coal dust.
Saint Nectaire - French soft cheese made from cow's milk with a hard rind that smells like straw and oats.
Saint Agur - Blue cheese, similar in taste to Roquefort.
St. Maur de Touraine - French goat cheese in the form of a cylindrical log, through the center of which a long straw passes for ventilation. Historical documents testify that the traditions of making this cheese originated in the era of the Carolingians, that is, in the 8th-9th centuries.
Siberian - Altai hard diet cheese with low fat content.
Smolensky - domestic soft cheese.
Saint Severin - soft cheese with a reddish rind. The only one in Austria that is still produced in the monastery.
Soviet - domestic hard cheese.
Stilton - English blue cheese (with mold) from cow's milk, has a dry and rough cream-colored ring and had numerous blue veins.
Strachino - Italian soft cheese.
Suluguni - Caucasian pickled (that is, ripening in paccole) cheese, elastic and fibrous.
Sumushtino - Lithuanian hard cheese.

Taleggio - Italian aromatic soft cheese.
Tanguy - a very specific blue (with mold) cheese made from goat's milk.
Tartarus - French fresh cheese(similar to cottage cheese).
Tilzhes - Lithuanian hard cheese.
Tilsiter
Tilsberg - Austrian semi-hard cheese with a spicy, delicate-spicy taste.
Traungold - Austrian semi-hard cheese.
Trautenfelzer - Austrian blue cheese with two types of mold - blue inside and white outside.
Truffier - hard noble cheese from the south of France.

Feta (fetaki) - pickled cheese originally from Corsica, it is distinguished by its open taste, white color and crumbly structure.
Fol epi - French semi-hard cheese in a bread crust, with a delicate fruity taste.
Fontino - Italian spicy yellow cheese.
Freshino - German fresh (young) cheese with a creamy taste.
Friborg - Swiss hard cheese.
Frum d "Amber - French cheese made from cow's milk interspersed with mold. It is covered with a thin dry crust of gray or reddish color.

Havarti - solid fragrant cheese, similar to Russian, popular in Canada and the USA.
Khushhol - Swedish hard cheese.

Tea - domestic fresh cheese (similar to cottage cheese).
Chanakh - domestic pickled cheese from sheep's milk.
Cheddar (cheddar) - semi-hard cheese made from cow's milk, the most popular in England. It has a pleasant sour taste, in the middle this cheese is practically without "eyes".
Chester - the same as Cheshire cheese.
Chechil - a fibrous pickled cheese, which is often shaped into a tight pigtail.
Cheshire - An English soft white cheese that was prepared in Cheshire and shaped like a smiling cat's head. The English talk about a sly grin - "grin like a Cheshire cat." Hence the character of the same name in L. Carroll's fairy tale "Alice in Wonderland".

Shabishu - the most famous brand of French goat cheese. In shape - a cylinder, tapering to the top, with a crust covered with mold. Shabishu is one of the most ancient. Cheese of France. Perhaps it is also the most famous goat cheese. They make it in an area located north of the limestone plateau of the province of Poitou, in the department of Deux-Sevres. Des Sèvres is also known for other goat cheeses: Mothais-sur-feuille, chevre-en-boite, buche de chevre, caret du Poitou (carre du Poitou). The story about each of them requires a separate page, but for now - about the shabishu. It is a cheese made from whole raw goat's milk with a fat content of 45%. Weight - 150 gr. The shape is a cylinder, slightly tapering at the top. The flesh is ivory in color. The crust is covered with white mold, often with a grayish-blue tinge (depending on the season). Shabisha can be eaten young (3 weeks), ripe (6 weeks), or even somewhat dried (up to 2 months). This cheese goes well with the local wine of the Poitou region, as well as white wine such as Sauvignon or Sancerre. In July 1990, shabishu received its native controlled name.
Chavignoles (crotin de chavignon) - French soft goat cheese. It began to be made in the 16th century. wives of peasants and winegrowers. It was convenient to wrap small goat cheese rounds in a bundle for husbands who went to the field for the whole day.
Chavrou - French soft goat cheese.
Shaurs - French soft cheese made from cow's milk, with the aroma of mushrooms and hazelnuts, covered with a thick layer of white mold.
Swiss - cheese made from cow's milk, spicy, sweetish taste, with holes up to four centimeters in diameter. The weight of the head can be from 50 to 100 kilograms, because all the milk from one herd milk goes to its production.
Shom - French soft cheese.

Egmont - Dutch hard cheese.
Edam (Eden) - Dutch hard cheese with a slightly spicy taste. Edeltilsiter - Austrian semi-hard cheese with small holes.
Emmental (emmentaler) - Swiss hard cheese with very large holes.
Epuass (epuas) - French soft cheese made from cow's milk, a visiting card of Burgundy.
Etorqui - a hard sheep's cheese made from the best varieties of milk from the high-mountainous Pyrenean valleys.