Delicacy: blue cheese. The benefits and harms of the product

It is believed that cheese appeared in the human diet almost simultaneously with bread, or even earlier.

Today about health benefits of cheese and its high nutritional value is known to all. It has a lot of protein, and this protein is very easily absorbed by our body, vitamins and minerals, especially calcium. There is as much calcium in cheese as there is in no other product: neither in vegetables and fruits, nor in eggs and legumes, nor in cereals, nor even in other dairy products. To get the daily norm of calcium, it is enough to eat 100 grams of good cheese - however, you need to be able to understand the quality of cheese.

Currently, there are about 2,000 varieties of cheese, and of course, new ones are appearing. We will briefly talk about one of the most exotic types of cheese for the inhabitants of our country - moldy cheese.

That blue cheese is a delicacy, everyone has also heard, but not all of our compatriots have tried this type of cheese. The reasons can be different: fears, rejection, lack of information, inability to use such cheese correctly, and simply lack of money - after all, elite varieties of blue cheese are quite expensive. However, you can choose - you just need to know how to do it right.

First of all, people are scared off by the smell of such cheese - it smells so much that it seems to have already gone bad. And the taste is unusual, not like our usual Russian or other cheeses: processed, hard, soft, pickled, etc. True connoisseurs of cheese understand that blue cheese- really a delicacy, and they know that it should be eaten rarely and little by little. As a daily food product, such cheese should not be consumed, as certain health problems can be obtained.

Blue cheese may be hard or soft, but is made primarily from the fattest cow's milk. True, some varieties of such cheese are made from goat's and sheep's milk - they include one of the most famous - Roquefort, as well as some cheeses from Eastern Europe.

There are several types of blue cheese, but the differences between them are not very significant. The first type includes cheeses with a white moldy crust. The most famous of them are Camembert and Brie, which we have heard a lot about.

For the production of these cheeses, milk is curdled and then salted. Such cheese ripens in cellars where mold fungi from the penicillin genus live - all the walls are covered with them, and they call them "noble mold". In mature cheese, the entire crust is covered with such fluffy mold.

The next type is blue mold cheeses, or rather, cheeses with blue mold - also noble. On the cut of such cheese, we see a lot of greenish-blue blotches, and the most famous varieties are Roquefort, Fourm d'Amber, Gorgonzola, Bleu de Cosse.

Curd milk is laid out in a special form; when the whey drains, the cheese is rubbed with salt, and a certain strain of fungus is injected. To do this, special metal needles are stuck into the resulting cheese mass, which help the mold to spread better, and the cheese is placed in a well-ventilated room for aging. Probably, many paid attention to the unusual streaks and veins that are clearly visible on the cut of this type of cheese.

There are other types mold cheeses- with a washed crust. They are also called red mold or piquant. During the ripening process, this type of cheese is washed with a special brine to prevent the formation of ordinary mold. Then the cheese is treated with special fungal cultures, due to which the crust of the cheese turns red, burgundy, orange or yellow. The variety of cheese is distinguished precisely by the color of the crusts.

All types and varieties mold cheeses the technology of their production unites them: they are processed with strains of various penicillin fungi.

Is blue cheese healthy?

Is blue cheese healthy? for health? Useful if you eat it in small quantities and not too often. It contains a lot of calcium and phosphorus, various vitamins, as well as protein containing the amino acids we need.

Many nutritionists believe that such cheese also contains beneficial bacteria that help the intestines work, and Turkish scientists have discovered another useful property of mold cheeses: noble mold contains special substances that can protect our skin from sunlight. When these substances accumulate in the subcutaneous layer, then we produce more melanin, and the risk of sunburn is significantly reduced.

How to eat moldy cheese? It has a sharp, pronounced taste, so it is recommended to serve it with strong drinks, such as tannin wines. However, some connoisseurs and connoisseurs of cheese argue that it is generally incompatible with wine, with the exception of some white wines.

Blue cheese served at the table when it warms up to room temperature, with vegetables, fruits, crackers and crispbread. The British eat this cheese with herbs and add it to soup, the Italians add it to pizza and sauces, and the Danes just eat it with bread. Salads can also be prepared with the addition of mold cheeses, with the exception of Roquefort - it is better not to mix it with anything, but eat it separately.

Can moldy cheeses be harmful?

The fact is that the penicillin fungi used to produce this type of cheese secrete antibiotics that inhibit the growth of unwanted bacteria. That is why at one time they learned to make penicillin from them.

If there are cheeses with mold rarely and little by little, then there is no health hazard, but their frequent use can negatively affect the intestinal microflora, and even cause dysbacteriosis, especially after diseases associated with intestinal infections.

In addition, the fungi contained in cheeses, with their frequent use, can cause allergies. The fat content in such varieties of cheese is also quite high, so we get quite a lot of calories with it. A healthy person can consume no more than 50 grams of cheese per day, but less is better.

Blue cheese it is strictly forbidden to use it for pregnant women, as mold fungi can adversely affect the fetus and even cause its death. Blue cheese is also not given to young children to prevent the development of listeriosis, a dangerous disease that affects the liver, lymph nodes and nervous system.

How to choose the right blue cheese?

How to choose and buy blue cheese? In the "blue" cheese, the channels through which the mold entered it should not be too noticeable, and in general, there should not be too many cavities filled with blue mold in the cheese.

The cheese should be slightly crumbly, moist and tender, and should not crumble.

Do not immediately buy Roquefort or Camembert - they have too unusual taste and smell. You can buy soft cream cheese, or Brie, and try them with pears or grapes. If you really want to start with "blue" cheeses, then you can first buy cream cheese, which is quite compatible with sweet tea and coffee.

When choosing a soft cheese with a white moldy crust, pay attention to the smell. Good cheese has a slight "penicillin" smell. The rind of the cheese should be light, usually white, with slightly visible marks from the grate on which it has been aged. Carefully read the composition: there should be milk, enzymes, due to which the cheese ripens, salt and penicillin. Preservatives and dyes are not added to real cheese.

The cheese tastes like fresh butter, with a slight sourness or bitterness, and melts in the mouth. A dry layer along the crust may indicate that the cheese has been stored for a long time. There should be very few holes in the cheese, otherwise it is considered not of very high quality.

How to store blue cheese?

And finally, how to store cheese. The air temperature should not be lower than 0, and not higher than 5 ° C, and humidity - 90%. It is better to store cheese not in the refrigerator, but in a special cabinet, if possible. The supply of fresh air must be constant and the cheese must not be exposed to light.

It is best to store moldy cheese in the shell in which it was purchased, and always cover the cut, otherwise the fungus will begin to grow. In general, soft cheese should not be stored in a plastic wrap or bag: wrap it in wax paper.

Cheese is one of the most valuable foods in our diet, helping to live, grow and develop. A good cheese contains many elements that are vital to us, and besides, it is very tasty. So let your favorite types of cheese always be on your table!

We are used to the fact that moldy foods are not edible, and therefore cannot be eaten. And this is true, if you do not take into account the fact of the high cost of the famous blue goat cheese, which is not only a very peculiar and extraordinary food product, but also has a number of useful properties. Why can this blue cheese be eaten, does it benefit or harm?

How to eat this delicacy and how to understand that it has gone bad?

How did mold cheese come about? The progenitor of the product is the famous Roquefort cheese, the birthplace of which is considered to be the settlement of the same name in the mountainous region of France. The history of the appearance of the delicacy is more like a legend, and maybe it is. The French believe that the first blue cheese was created through carelessness by a young shepherd who left an ordinary piece of delicacy in a cave when he was carried away by a beautiful girl. Whether this is true or not is unknown. But historians say that the ancient Romans knew about the benefits of blue cheese for the body.

The main varieties of delicacy

There are many types of moldy cheeses.

As you know, not all mold is equally beneficial to human health. Rather, today only three of its species are allowed for consumption. This is the so-called white variety of mold, its blue and red appearance. In addition to mold, special lactic acid bacteria (in particular, Lactobacillus casei) are involved in the production of cheese.

Goat cheese with white mold

These types of cheeses are very recognizable, since on their surface there is a specific fluffy coating of white color - a mold from the genus penicillin. Today, many people, when asked what the name of cheese with white mold is called, can name Camembert, Brie without much thought, and this group also includes, for example, the Boulette d’Aven variety. These cheeses have a buttery texture and a rich flavor reminiscent of mushrooms. They are usually eaten along with the crust, which gives the delicacy a specific smell.

Cheese with blue mold

Noble blue mold is not located on the surface of the head, but inside it. The taste of inclusions largely depends on the milk that was used in the cooking process, the degree of maturation of the product, and the features of its manufacturing technology. Blue mold cheese, whose benefits and harms are based on the properties of penicillins, has a spicy, salty taste and smells something like moss or mold. The most famous names among the delicacies of this group are Roquefort, Gorgonzola, Stilton.

Cheese with red mold

How is red mold cheese made? Unlike cheese with white and blue mold, this type of elite delicacy has a special washing technology, thanks to which inclusions get a characteristic red, burgundy or orange color. For example, when Camembert is dipped in cider, a product with a very spicy and pungent taste is obtained. And Epuas cheese arises as a result of dousing a delicacy with Burgundy vodka made from red grapes.

Cheese with black mold

A black coating is present on cheeses that can only be tasted in the places of their production. This rare delicacy is produced only in small private enterprises located in the old part of Europe. It is based on unpasteurized milk. The use of such a food product can be hazardous to health, therefore, before taking it, the black crust must be removed without fail.

Beneficial features

Is blue cheese good for the body? Definitely yes, but only if consumed in moderation. Scientists have proven that this elite food product contains a huge amount of proteins that give a feeling of quick satiety and are necessary for building the cells that make up every organ of the human body.

In addition, it contains such valuable chemical elements as:

• calcium;
• zinc;
• phosphorus.

Phosphorus is useful in preventing visual impairment. In addition to blue cheese, phosphorus is found in cilantro

Present in the lactic delicacy and the vitamins we need, in particular, A, B, D.
How many calories are in a gourmet product? In fact, elite mold cheeses are very high in calories, as they contain about 320-350 kcal per 100 g.

You will learn more about the benefits of blue cheese from the video:

What are the benefits of blue cheese? The benefits of blue cheese are due to the presence in its composition of a large amount of calcium and phosphorus, which is necessary for building and maintaining the normal state of bone tissue.

In addition, valuable vitamins allow you to:

• maintain all metabolic processes in the body at the required level;
• improve vision;
• thin the blood;
• prevent the development of stress.

A piece of delicacy eaten daily will help to improve the functioning of the digestive system, normalize stools and restore intestinal microflora. Another benefit is the prevention of the aging process of the skin and the prolongation of its youth.

When answering the question of whether blue cheese is healthy, it is important to clarify some points, namely: how much can you eat and how to eat the product correctly? In order for tidbits to be only for good, you should not abuse the moldy delicacy. Experts recommend using no more than 100 g of the product at a time, and with daily use, its amount should not exceed 50 g.

What is the benefit of white mold cheese? The benefits and harms of white mold cheese are not much different from the properties of its blue relative. In addition to all of the above, the white moldy dairy product, due to the content of penicillin, promotes wound healing by stimulating skin regeneration processes.

The external use of birch buds will also help heal the skin.

Harm

Is blue cheese harmful? Despite all the positive qualities, in some cases this food product can be dangerous to human health. If you use a delicacy in large quantities, the microorganisms in its composition will suppress the natural microflora of the digestive tract. Since the product is obtained by adding penicillin fungi, which is quite allergenic, it should not be eaten by people prone to the development of pathological reactions in the form of a rash, itching of the skin, redness, or even anaphylactic shock.

The harm of blue cheese is also obvious during pregnancy. Why should pregnant women not eat blue cheese?

Blue cheese during pregnancy and breastfeeding is prohibited, since it is a possible habitat for Listeria, and therefore can cause the development of listeriosis, an infectious disease that is especially dangerous for expectant mothers.

This disease in pregnant women is accompanied by fever, severe intoxication, and vomiting. Such symptoms are a huge burden on the immune system, which can cause a miscarriage, pregnancy fading, or the occurrence of abnormalities in the development of the fetus.
Why is blue cheese dangerous to eat with HS? Yes, because it promotes the process of fermentation in the intestines, and can provoke colic in the baby.

Features of use

What should blue cheese be eaten with so that it fully reveals its taste?

Experts say that when using elite varieties of delicacies, you should know all the subtleties of their combination with other noble products:

• Variety Camembert with its mushroom notes goes well with fruit and champagne. Surprisingly, this spicy delicacy perfectly complements sweet desserts, so it is customary to eat it with jelly or grapes in honey;
• On a plate with Italian Gorgonzola, it is better to put foods that are neutral in taste - bread, vegetables. Cheese can be safely added to casseroles and pies, as well as consumed with red wine and good beer;
• Brie is good to serve with, pineapple, melon. Gourmets often recommend dipping it in apple jam;
• Dor Blue harmonizes with dried fruits, white bread, grapes of different varieties and nuts. They like to add it to pizza, and also use it to cook seafood dishes;
• Roquefort opens with honey and sweet fruits. What wine pairs with the king of cheeses? Sweet and dessert wine will be more competently served with it.

You may be interested to know about the benefits of buckwheat honey. Read more

How to choose and store?

The benefits and harms of blue cheese completely depend on its quality characteristics. Therefore, it is important to be able to choose a really high-quality product. The buyer in the store must definitely pay attention to the expiration date of the delicacy and how it was stored.

Cheese with white mold must be packaged or wrapped in foil. You should pay attention to the manufacturer's instructions for how long this blue cheese is stored in the refrigerator. In general, refrigeration is not the best way to preserve gourmet cheeses, as there is no access to fresh air and a lot of odors. The product is best stored in a cool place with good ventilation.

You can cook blue mold cheese yourself at home, you will learn the recipe from the video:

Can blue cheese go bad, and how do you know what happened?

A moldy delicacy is considered unfit for consumption if it:

Similar content

This unusual-looking, foreign delicacy appeared on Russian shelves relatively recently. But he has already managed to win the hearts of fans and find his staunch opponents. Someone talks about the extreme usefulness of the product, someone claims that eating such cheese is harmful, that it can exacerbate certain diseases. So are moldy cheeses useful or harmful? Let's figure it out together.

This useful ... mold

Undoubtedly, a high-quality, well-prepared and properly stored product is very useful. Mold, in this case, ennobles it, gives additional healing qualities. The product gently affects the digestive tract, is completely digested and absorbed by the body. It contains essential acids, a large amount of vitamins, trace elements. They say that regular consumption of such cheeses prevents the development of caries.

It's all about mold. It is she who helps to activate digestion, improve the stomach and intestines. After all, mold contains live bacteria that improve the functioning of these organs and, in addition, protects human skin from sunburn. The fact is that beneficial bacteria activate the production of melanin.

The founders of blue cheese production, the French, claim that regular consumption of this healthy product reduces the risk of developing cardiovascular diseases.

Cheese varieties and mold color

In France, and throughout the world, this product is considered a delicacy and does not mean drinking it in kilograms, just as it is not customary to drink champagne in liters. Usually, thin slices of various types of cheese are collected on a plate (cheese plate), beautifully decorated and served as a noble snack with dry white wine.

Moreover, the molds that are used in the preparation of the product differ in color. Depending on this, cheeses have different names. For example, with blue mold - blue varieties. With white mold - white varieties.

One of the famous products of this species is Roquefort, made from sheep's milk. Also referred to as blue varieties are the well-known dor blue, stilton and orgonzola.
The white varieties, which have the most delicate taste and milky-colored moldy crust, include Camembert and the Brie variety.

Let's find out how "blue" and "white" varieties of cheese are useful:
blue mold

It must be said that the blue mold, which is part of the cheese body, is a natural source of the antibiotic penicillin. In small quantities, this substance does not harm health, on the contrary, it can be beneficial. But blue varieties may be contraindicated in people who have intolerance to penicillin, lactose. You can not eat them in the presence of fungal diseases, for example, with thrush, dysbacteriosis.

white mold

Unlike blue, white mold is not located inside the cheese body, but outside. White varieties are extremely delicate with a delicate, noble taste. To obtain them, ripening cheese, at the final stage of production, is placed in a special environment where the desired temperature and humidity are maintained. The atmosphere of this environment is saturated with white mold spores. As a result, the entire surface of the cheese body is covered with a white, soft coating resembling fluff.

Under the influence of this fluffy coating, the finished product acquires juiciness, tenderness, a pleasant taste, aroma, very, very reminiscent of mushroom.

Why should you eat blue cheese?

These products are undoubtedly useful, as they contain a large amount of calcium. Moreover, it is thanks to mold that this element is easily and completely absorbed by the human body. It must also be said that in terms of the amount of protein, these products are superior to fish and eggs combined.

Cheeses contribute to the normal formation and strengthening of muscle tissue, as they contain the most important amino acids. In addition, these overseas products are rich in vitamins and rare trace elements, in particular phosphorus.

Can they harm?

They will not cause harm if you adhere to the recommended norm - 50 g of the product per day. It is not recommended to consume cheeses in large quantities, as it will be difficult for the stomach to digest such an amount of mold. In this regard, the abuse of this delicacy can upset the balance of the intestinal microflora, which, in turn, is fraught with the development of dysbacteriosis, intestinal upset, and flatulence.

In connection with all of the above, we can conclude that blue cheeses are a useful invention of French cheese makers. They can and should be included in your diet. However, even with a great love for cheese, you need to know when to stop and do not eat more than the recommended amount of this delicacy per day - 50 g. And besides, pay attention to your health and do not give up the product if it is contraindicated for you. Be healthy!

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 cheeses with mold are, what variety to start getting acquainted with them with, what to use and even how to store them correctly. 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

It is possible that on even the largest plate all varieties of this cheese 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 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 is 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.

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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 "at a 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

Is there any benefit to blue cheese? 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 is dysbacteriosis or, at least, intestinal upset.

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!

Noble moldy cheese still frightens buyers not only by the price, but also by its appearance. Yes, this delicacy does not smell as pleasant as a solid counterpart, but the taste of the delicacy is divine. See for yourself, but first find out what are the benefits of the product for the body and what types of this cheese is.

Blue cheese - types

In Russia, cheese with a noble fungal coating is practically not produced, but in Italy and France they have been doing this for several centuries. Meticulous statistics claim that there are more than 500 varieties of delicacy delicacy, but among this huge family there are specialtypes of blue cheese:

• red crust: Munster-Jerome, Limburgsky, Epoisse;
• bluish-green mold: Dor Blue, Gorgonzola, Roquefort;
• white or black bloom: Brie, Camembert, goat Valençay.

With white mold

It is easy to recognize it from a thousand species on the counter - a white fluffy mold is applied on top of the cheese. This variety is eaten with a crust, it gives the product an exquisite spicy taste and oily texture. smellcheeses with white mold, as a rule, earth, moss, withered grass, mushrooms - the same smell in the coming autumn. Among the few varieties, Normandy Camembert, Brie, Boulet-daven cheeses are popular - one of the most odorous French cheeses.

With blue mold

This type of cheese mold is located not on the surface of the head, but inside. Its taste largely depends on the milk used, the degree of aging and the technology of preparation. There are three leaders, the most famous around the world - these are Roquefort, Stilton and Gorgonzola.Blue cheeseof these brands has a salty, spicy and pungent taste, and smells like a mixture of thousands of aromas, the most striking of which are moss, oil or mold.

With red mold

Another type of elite delicacy is with red, orange or burgundy mold. Amazing shadered mold cheesesobtained through a special technology of washing during the aging of the product:

• Camembert is immersed in cider, due to which the taste of this product is too sharp.
• The German Limburger is tied up with reeds and sprinkled with water tinted with annatto dye.
• Epoisse is washed with Burgundy vodka, made from red grapes.

Composition

Having tasted only 100 grams of elite cheese, you will get approximately 340 kcal and a lot of fat. The feeling of fullness is given by proteins, which are more in cheese than in fish or meat. INcompositionincludes calcium, phosphorus, zinc and other trace elements. In addition, the delicacy will supply the body with a whole group of vitamins:

• Vitamin B - is necessary for the good functioning of the nervous system.
• Vitamin A - responsible for visual acuity.
• Vitamin D - makes bones, teeth and nails strong.

Benefit and harm

They love a moldy product not only for its pungent taste, unusual look and smell, but also for a lot of useful qualities.What is useful blue cheese, can be summarized as follows:

• It helps restore the acid-base balance in the mouth and eliminate bad breath.
• Phosphorus salts will remove toxins from the body and protect the skin from negative UV radiation.
• Another benefit of the delicacy is the prevention of premature wrinkles, due to the active production of collagen, and the solution of the problems of oily facial skin.
• Doctors recommend eating 50 grams of cheese treats per day for those who suffer from intestinal upset.

Cheese will be harmful for pregnant women, due to the high risk of developing listeriosis. For the same reasons, you should not feed them to small children. Another contraindication is chronic diseases of the gastrointestinal tract: pancreatitis, peptic ulcer and enterocolitis. High fat and high protein content will harm, not benefit, patients with endocrine disorders and obesity.

How blue cheese is made

The easiest varieties to prepare are Livaro, Brie Noir and Munster. So,how blue cheese is madered color by washing or soaking the curd mass in various brines, including alcohol. The quality and taste of the finished product depends on the degree of ripening of the cheese. At first, they have a soft and creamy taste, after a week of storage - spicy, and spicy for a stale one.

The most interesting is the production of blue cheese. On a small scale, this delicacy ripens in fleurine caves, where the air temperature is around 9 degrees all year round and the humidity is 95%. A draft helps to get moldy, which transfers spores from the walls of the cave to food. On a large scale, bacteria are introduced into the head of the ripening delicacy with special tubes, but this does not affect the quality of the product.

mold for cheese

All noble mold on cheese- this is, in fact, the same penicillin in its pure form. At the same time, each variety of delicacy has its own type of fungus: in Roquefort it is Penicillium roqueforti, and Penicillium glaucum settles in Morbier cheese. A pure bacterial culture is grown in special laboratories and only in the province of Rouergue in France can one find natural strains of the fungus.

How to store

Soft moldy ones cannot be kept at home for a long time, so you should not buy this product for future use. To prevent the piece from molding quickly, ask the seller to first put the cheese on the tray, and then wrap it with paper. If the house has a place with good ventilation, dark and cool, then it is better to put a piece of goodies there.Storing blue cheesein the refrigerator - not the best option. It has a lot of odors and little oxygen.

How to eat

In cooking, there are many recipes for dishes with an elite delicacy. However, do not deny yourself the pleasure of enjoying the pure exquisite taste of the delicacy without additives. Fruits can be served with soft moldy: apples, figs, mangoes, pears. It is good if walnuts or almonds are present on the cheese plate. Delicacies with a blue coating will seem tastier if you drop a little honey on them.

What is blue cheese eaten with?other than fruits and nuts? They are also served with different wines. At the same time, for each variety, it is worth choosing a special brand of alcoholic beverage. The sharp taste of Roquefort or Bleu de Cos will be emphasized by the addition of tart and sweetish drinks - sauternes or port wine. Brie, Camembert and other soft varieties pair perfectly with Chardonnay and sparkling champagne.

Blue cheese recipes

The overseas delicacy is included in many gourmet recipes: it makes excellent sauces, light salad, polenta and Italian risotto. In fashionable restaurants, you can taste mushroom cream soup or feast on green beans in a creamy cheese sauce. Manyblue cheese disheseasy to cook even in your own kitchen.

Salad

• Servings: 5 persons.
• Calorie content of the dish: 225 kcal.
• Purpose: snack.
• Cuisine: European.

The homemade recipe for this salad was born in America, where it was nicknamed Cobb salad. In the classic recipe, the dish includes: low-fat bacon, chicken fillet, moldy cheese, avocado and cherry tomatoes. The special piquant taste of the delicacy is emphasized by a light dressing of olive oil. If desired, you can add a little Dijon mustard, olives and any greens to the sauce.

Ingredients:

• cherry tomatoes - 15 pcs.;
• blue cheese - 150 g;
• chicken fillet - 1 pc.;
• bacon - 150 g;
• avocado - 1 pc.;
• quail eggs - 4 pcs.;
• lettuce leaves - 6 pcs.

Cooking method:

1. Fry the bacon, then pass the chicken in the same oil.
2. Slice eggs, avocado and tomatoes.
3. Arrange lettuce leaves around the plate, then eggs, cheese, bacon, chicken, avocado, tomatoes.
4. Refuel blue cheese saladolive oil.

Sauce

• Cooking time: 15 minutes.
• Calorie content of the dish: 390 kcal.
• Destination: for lunch.
• Cuisine: European.
• Difficulty of preparation: easy.

Sauces based on a noble fermented milk product are perfect for fish or lean meat. The advantage of this dressing lies in the ease of preparation. You only need to heat the cream a little, and then dissolve the pieces of cheese treat in them. The density of the sauce is formed due to the amount of added cheese and does not require additional thickening ingredients - starch, eggs or sour cream.

Ingredients:

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

Cooking method:

1. Cook the cream over low heat until thickened.
2. Add cheese pieces, stir until completely dissolved.
3. Spice up blue cheese sauce with creamground pepper to taste.

Salad with pear

• Cooking time: 30 minutes.
• Servings: 1 person.
• Calorie content of the dish: 156.3 kcal.
• Purpose: snack.
• Cuisine: European.
• Difficulty of preparation: easy.

This salad is prepared in several stages. First, pear slices are caramelized in a special way in a pan, then all the ingredients are simply mixed. Dressing the appetizer is unnecessary, but you can use olive oil if you wish. For greater satiety, you can put boiled chicken in the salad. It goes well with sweet pear.

Ingredients:

• pear - 1 pc.;
• rokforti - 25 g;
• walnuts - 1 handful;
• sugar - 1 tbsp. l.;
• sesame seed - ½ tsp;
• balsamic vinegar - 2 tbsp. l.;
• butter - 1 tbsp. l.

Cooking method:

1. Break the kernels of nuts, lightly fry.
2. Melt sugar, vinegar, oil in a pan. Caramelize the pear pieces in the mixture.
3. Cheese with mold and pearput on a plate, sprinkle with nuts and sesame seeds.

canape

• Cooking time: 20 minutes.
• Servings: 4 persons.
• Calorie content of the dish: 387 kcal.
• Purpose: snack.
• Cuisine: European.
• Difficulty of preparation: easy.

Blue cheese canape recipeswill be especially appropriate for a light buffet or a celebratory banquet in buffet style. You can string any non-acid fruits on skewers: grapes, apples or pears. Or make hearty sandwiches on skewers of pork and several types of cabbage. Find out how to bring this idea to life with the following photo recipe.