Why do we prefer brightly colored cheese? Dictionary of cheeses from A to E.

Hard cheeses

Hard cheeses are a numerous and well-known group of cheeses, the range of flavors of which is huge. The flesh of these cheeses becomes elastic at room temperature (Emmental, Gruyère), while others remain firm (Cheddar). Other cheeses, such as Gouda, are initially soft and elastic, but harden with age, making them ideal for grating.

Cheeses from this category have a dry, granular pulp, which is the most dense among all other types of cheeses. Hard cheeses tend to mature for more than two years, during which time water and other moisture evaporates, making the flesh very firm. To qualify as a hard cheese, the moisture content of the finished product must be less than 40%. Hard cheeses can be very different from each other: they can be sharp, spicy, aromatic or savory; boiled or semi-cooked; the color varies from pale yellow to rich, orange or even brown.

The cheeses have a very hard rind that gets stronger as they age. The most famous examples are Asiago, Manchego, Mimolette, Parmesan (Parmigiano-Reggiano), Romano and Tête de Moine.

Curd

All cheeses are made from curd mass (cottage cheese). Cottage cheese is obtained by curdling (coagulating) milk under the influence of rennet or an acid such as lemon juice or vinegar. Serum (the liquid remaining after the separation of proteins and fats) is drained. Hard granules turn into a curd mass after the addition of acid (vinegar, lemon juice) or enzymes. To separate the whey, the mass is cut into special containers. Since large granules contain more liquid than small ones, the first ones are used for the production of soft cheeses, medium-sized granules for harder varieties, and small ones for hard ones. After cutting, the mass is constantly mixed to prevent sticking of the granules.

A special drain board is used to separate the whey from the curd. In the case of pressed cheeses, the whey is removed using a tightly stretched cloth, on which the mass is spread. Cottage cheese itself consists of casein (large molecules of milk protein) and fat.

Texture

The texture of the cheese can be soft, dense, elastic, waxy, open, closed, etc. Texture is highly dependent on moisture content: the softer the cheese, the higher the moisture content.

Terroir

The French word terroir refers to soil, earth or terrain. The term is used when it comes to a specific area where cheese is produced, and carries the characteristic features of this place, such as a special taste, chemical composition of the soil and microclimate, inherent only in a particular area. This concept also includes grasses and other vegetation of pastures where animals graze, whose milk is used in cheese making. The milk of absolutely identical animals that feed on different pastures will differ in some nuances that are preserved in cheese.

Tilsit (Tilsit)

Tilsit cheese variety was named after a city in East Prussia (Germany). It was invented by Dutch immigrants trying to recreate Gouda. However, this was prevented by local bacteria, mold and dampness of the cellars, so it was not possible to get Gouda, but a new cheese appeared, slightly reminiscent of Havarti.

Tilsit is a washed-rind cheese made from partially skimmed pasteurized cow's milk. The pulp is semi-hard, elastic, springy with tiny holes. Traditionally, Tilsit was made in large wheels, but now it is made in a shape resembling a loaf of bread. This made the cheese easier to cut. The crust is washed and regularly cleaned with special brushes during the first two months of aging. This is necessary to form an outer layer that protects the smooth, elastic flesh from drying out.

The aroma of Tilsit is not oversaturated, and the taste is both sharp and delicate, with fruity and spicy notes. It melts very well, making it a favorite cheese for sandwiches (regular or hot) and a popular ingredient for cooking potatoes or other vegetables with cheese. There is Danish and German Tilsit. The Danish (or Tilsit Havarti) has a fuller, more intense flavor and a richer yellow flesh than the Dutch Havarti, but is more tender than the German Tilsit.

Types of cheese

There are eight main types or types of cheese, and one product can belong to several categories at the same time. According to the aging period, cheeses are divided into the following groups:

Mozzarella - fresh, unaged cheese

• Fresh cheeses. These cheeses don't age; they have a soft, milky and at the same time spicy taste. Examples include Mascarpone, Ricotta, Queso blanco and Mozzarella.
• Semi-soft cheeses. These cheeses have smooth, usually creamy flesh with little or no rind. They generally have a high moisture content and the flavor ranges from mild to very rich. Delicate semi-soft cheeses include Colby, Fontina, Havarti and Monterey Jack. Sharp semi-soft cheeses, which, by the way, include such a category as washed-rind cheeses, include Epuas, Livaro and Taleggio. By the way, blue cheeses are also mostly semi-soft.

• Soft cheeses ripened by mold. These are buttery and creamy cheeses, the most popular of which are Brie and Camembert.

Brill Savarin goes best with champagne

• Mold cheeses covered with white mold. Creamy, earthy, rich in flavor and stringy in texture. The taste can vary from mild to medium rich. Examples include Brie, Camembert, as well as triple cream cheeses such as Brilla Savarin or Grate Pie, and double cream cheeses - Shaurs. Sant Maur, Selle sur Cher, Rocamadour and Valençay and the Italian cheeses Robiola, Roccetta and La Tour.

• Semi-hard or pressed cheeses. The shelf life of these cheeses is much longer. The group includes foods that are reasonably strong, but not overpowering, with oily, earthy and fruity notes, such as Cheddar, Fontina, Gouda and Gruyère. Other notable names include Danish Baby Swiss, some blue cheeses, Colby, Emmental, Monterey Jack, Queso Blanco.

Hard cheeses are best for grating. photo of Grana Padano

• Hard cheeses. Products from this category are characterized by the longest aging period - from a year up to several years. They have a grainy texture and are most often used for rubbing. Their taste is usually salty, nutty, spicy, which can vary in intensity from medium to very rich. The most typical representatives are Asiago, Grana Padano, Parmigiano and Pecorino Romano.
• Blue or blue-veined cheeses. Deliciously earthy, salty and tangy, the flesh of which is pierced with bluish stripes that create intricate patterns, have a very bright characteristic taste. The most famous representatives are Gorgonzola and Stilton. These cheeses are aged under the influence of the noble mold Penicillium. In the production of different cheeses from this category, different molds are used. For example, Danable - Penicillium roqueforti, Roquefort - Penicillium roqueforti, Gorgonzola - Penicillium gorgonzola, Stilton - Penicillium glaucum.
  In addition to producing blue veins, these molds create the characteristic flavor composition of cheeses, which varies greatly in intensity from variety to variety. Some blue cheeses also fall into other categories. The only class in which there cannot be varieties with blue mold is fresh cheeses.

• Cheese with washed rind. A rich, nutty and salty flavor that ranges from full-bodied to very rich is the hallmark of washed-rind cheeses. Also, these cheeses can be easily recognized by their strong aroma and pinkish-orange rind. Most often, the texture is semi-soft. The most famous examples are Epuas, Münster and Taleggio.

Tyrosines

These small crispy white crystals are formed as a result of the breakdown of casein (the main milk protein) during cheese aging. Tyrosine is well absorbed by the body. Some people take tyrosine supplements alone to help manage stress and improve sleep. Certain types of cheese, such as Gouda, Gruyère, Parmigiano Reggiano and Piave Vecchio, are high in tyrosine.

Tom (family)

The name of a small wheel of rustic or mountain cheese. The term comes from the French region of Haute-Savoie (French Alps). Tom cheeses are made from the skimmed milk that is left over after cream has been skimmed off, or if there is too little milk to make other cheeses. Skimmed cream is used to make butter or richer cheeses. Thus, the fat content in such cheeses is significantly lower than in other varieties. Cheeses from the Tom family are usually identified by their place of origin: Tom de Beaujolais, Tom de Savoie, etc. In the Haute-Savoie region, the word tomme means that cheese is made from the milk of animals from different herds.

Tom de Savoie. Ideal with sausages, fruit, bread and wine from the Rhone

Turophile

Cheese lover. The word is formed by the fusion of two Greek roots - turo (from turós - "cheese") and phil (from philos - "lover"). Turophiles not only love cheese, but are also well versed in its varieties. The love of cheese is called turophilia.

UHT

A process in which milk or cream is strongly heated to 135°C for 4-15 seconds. Although ultra-pasteurization can increase the shelf life of the product, cream treated in this way does not whip well.

farm cheese

Jeannie Tate - cheese farmer

This cheese is produced on farms. For cooking, only the milk of animals belonging to the same farmer is used. On such farms, animals are bred and raised, and cheese is produced right there. Cheese cannot be considered farmed if the raw materials were taken from any outside sources. Like artisanal cheeses, farm cheeses can be made from any milk with the addition of herbs and other inclusions. The word "artisanal" refers to the method of production, that is, the use of traditional methods to obtain a finished product. If the label says "farmer's", it indicates the milk from which the cheese was made, as well as the place of its production.

Cheese can be farm and artisanal at the same time, or farm or artisanal only. For example, the Point Reyes Farmstead Cheese Company makes cheese by hand from milk from its own dairy farm. Thus, their cheeses are farmhouse and artisanal. Cowgirl Creamery also makes artisanal cheeses, but source milk from Straus Family Creamery, so their cheeses are not farm-grown.

Form with small holes, necessary to remove the whey. In addition to draining the whey, it helps the curd mass to thicken. Fessel can be of various shapes and sizes.

Filter or fesel

World-famous Greek national cheese of snow-white color. For the manufacture of this variety, the curd mass is kept, as a result of which the cheese crumbles easily. Real Feta is made from sheep's milk or a mixture of sheep and goat. Outside the EU, where the variety is protected, Feta is also made from cow's milk. This cheese is made in the form of rectangles, which are sold in brine. Feta belongs to the category of semi-hard cheeses. Its taste can vary from mild milky to rich, salty, astringent, sour. Salted feta can be soaked in water or milk to get rid of excess salt.

This cheese has been made in Greece since antiquity, but the name "Feta" itself is taken from the Greek language, which the country spoke in the 17th century. The word came into Greek from Italian, where "fetta" meant "piece" or "chunk".

In fact, only about 2% of all Feta in our market is actually exported from Greece. Much more Feta is imported from Bulgaria or other countries. Real Feta must mature in wooden barrels for exactly 60 days. During this time, the creamy, tangy cheese acquires light citrus notes.

Feta cheese with olive oil, small olives and a slice of bread: a national Greek snack

Fontina

Fontina has been produced in the Italian Alpine Valle d'Aosta since the 12th century. The company seal depicts the Matterhorn. The cows that produce milk for Fontina Valle d'Aosta graze on high Alpine pastures. An unusual taste of milk is given by herbs and flowers that grow in the Alps and serve as food for animals. Authentic Italian Fontina has a natural rind that is usually orange-brown in color depending on how long it has been aged. The taste is quite rich. Fontina is an excellent melting cheese. The very name of the variety indicates this feature to us: the word “fontina” comes from the Italian “fondere”, which translates as “melt”, “melt”. Young Fontina is made from unpasteurized cow's milk. This variety of Fontina is aged for 90 days and has a mild, somewhat nutty flavor with grassy and fruity notes. Young Fontina is much more delicate in texture than aged Fontina, which is why this cheese is often used to make fondue. Aged Fontina is a hard cheese with a very rich aroma, which is why this cheese is classified as aromatic cheese.

How little a person needs to be happy! The word cheese has replaced a sincere smile, and a pizzeria weekend trip has become an alternative to picnics. One word - and on your face radiant bliss. After all, it is this feeling that every second person has at the sight of a stretching baked fragrant ... drug. Parmesan or goat, cheddar or sheep, edamer or none? We understand varieties and look for benefits. After all, every piece of a high-quality dairy product should give not only a smile, but also health.

Cow's milk, fish, eggs and other animal proteins are inferior to the main fat product - cheese. In principle, fat and cheese are synonymous, since, according to the Physicians Committee for Responsible Medicine, the latter consists of 70% trans fat. However, this is not a reason to stop associating cheese with a source of calcium, for our body there is still the remaining 30%.

1. CHEESE IS ONE OF THE MOST SALTED FOODS

The amount of salt that manufacturers add to all varieties of cheese is far from the necessary dose needed to prevent the development of bacteria. The level of dietary sodium in cheeses is much higher than normal, and even addictive. According to the Consensus Action on Salt and Health, cheese ranks third in terms of salt content, after bread and bacon. For every 100 grams of cheese, there are 1.7 grams of salt, while it is not recommended to exceed the norm per day - 2,300 milligrams. The most salty varieties are halloumi and blue. So it is better to give preference to ricotta or mozzarella, these varieties have the least "food enemies" - salt and trans fats.

2. VEGETARIAN CHEESE IS NOT ALWAYS ETHICAL

For some reason, most people are gullible about the “vegetarian” label on packages, but here it is important, as in the case of other products, to pay attention to the composition. Very often, cheeses with a claim to humanity are made from enzymes extracted from rennet, the fourth section of the calf's stomach. And in 90% of cases, these are just born slaughtered calves, although, according to experts The Vegetarian Society, vegetarian cheese must be made from fungi, bacteria or genetically modified microorganisms. To make sure a cheese is truly vegan, it must list one of the following: microbial, microbiological, microbacterial, non-animal, vegetable. 100% chymosin is a rennet, but of vegetable origin, which is obtained during the fermentation of a mold fungus. And you should avoid, in addition to abomasum, lysozyme (E1105), made from the protein of chicken eggs.

3. CHEESE CONTAINS BODY HORMONES FROM COW'S MILK

Cheese very often contains pus from a cow's bladder. PETA warns that people who run cows on farms only care about how to produce more milk any way they can. And they almost always use antibiotics to keep the cows from getting infected from each other, and hormones to make the cows produce more milk. A person absorbs all these unnatural enzymes along with all the ensuing consequences - osteoporosis, hormonal imbalance, breast and prostate cancer.

4. ABOUT 75% OF CHEESES ON THE RUSSIAN MARKET ARE NOT REALLY CHEESE

A couple of months ago, Rosselkhoznadzor decided to look at what we have in the country with dairy products, and found that 78.3% of cheese is not cheese, but a “cheese product” made on the basis of falsified vegetable fat. In particular, in Moscow and the Moscow region, the number of counterfeit fats reaches 45%. The facts are depressing, but Rosselkhoznadzor is now closely monitoring all fakes. So in a couple of years, cheese in our country will probably consist of 99% milk fat.

5. CHEESE IS ADDICTION AND ADDICTION

Now the consumption of the "cheese product" in America is three times higher than some 40 years ago. Exactly at the same time, the manufacturers realized what a real food drug should be, so that the “point of bliss” always wanted to be pampered. He must be fat. That is why beef and cheese are indispensable ingredients of fast food. In addition to the fact that these two ingredients deceive the nerve cells and the stomach, they are surprisingly similar in effect to an opiate.

Research Adam Drevnovsky in the 90s they showed that people addicted to fat and sugar are helped by the same drugs as drug addicts with an overdose. In Michael Moss's bestseller "Salt, Sugar, and Fat", cheese was mentioned as an over-fat food that consumers praised and prioritized over essential health foods. Cheese has become a condiment, a sauce, an addition to breakfast, lunch and dinner, whereas before, good quality cheese replaced a meal or even went as a dessert.

6. CHEESE CONTAINS BACTERIA WHICH CAN BE DANGEROUS FOR PREGNANT WOMEN

And this danger is also posed by unpasteurized milk, poultry and seafood containing Listeria monocyotogenes. This bacterium, which causes the infectious disease listeriosis, manifests itself with vomiting, muscle pain, chills, jaundice, or fever. During pregnancy, this is especially scary because of the risk of miscarriage, premature birth and sepsis, meningitis and pneumonia in the baby. Do not rush to bury your love for cheese, as this does not apply to hard and thermally processed varieties - there are unfavorable conditions for the growth of bacteria. And you should be afraid of goat, sheep cheese and varieties with mold: dorblu, brie, taleggio, cambonzola, danabl, shabishu. Try to forget about them for the next 9 months.

7. SHEEP AND GOAT CHEESES ARE A HEALTHY ALTERNATIVE TO REGULAR CHEESE

Most health food advocates switch to goat or sheep milk based products. For people who practice veganism, this is not an alternative, but for those who cannot refuse cheese and treat it as their main nutritional source, this is the healthiest option. In 30 grams of goat cheese, 2 times less fat and 65 milligrams less salt, compared to the same cheddar. Plus, it does not contain cholesterol, but it is full of vitamins D, K and B1, which our body is not able to generate. In the case of sheep's cheese, everything is not so favorable, but it was checked by ancient times, when no other cheese was known except from sheep's milk. Now even a good Italian Pecorino Romano has 30 milligrams of cholesterol and 8 grams of fat per 30 grams of cheese.

However, knowing these data, you do not need to project them onto all the cheeses that you see on the shelves, since in large commercial enterprises feta and cheese are made from cow's milk. The main thing in this case is to read the composition and know the measure. Ideally, cheese should be made from milk, sourdough, and salt. If you couldn’t find one, try to avoid such food additives as E407, E466, E160a, b, E110, and give preference to GOST, not TU, since GOST is the state requirements for enterprises, and TU is the requirements of enterprises for themselves.

Understanding millions of numbers, labels and chemical constituents, do not get hung up. To do this, it is enough to understand what you want right now, at this moment. Gastric juice in the body is produced thanks to our imagination. So if you're at the Cucumber Biennale and you're thinking about mascarpone, you can be sure that you'll get more nutrition from the latter. Cheese!

Text: Daria Beloglazova.

I want to tell you about one of my most favorite products - cheese. The presence of cheese in the diet has a positive effect on the development of the body. This dairy product contains all the necessary trace elements, substances and vitamins for the normal growth of the child's body, which is why it is so important that children's food contains cheese products.

Cheese history

The history of cheese goes back to ancient times BC. Scientists cannot establish exact numbers, but according to research, the first cheese products were created 7,000 years ago. Many researchers agree that cheese was first made in the Middle East.

Cheese making flourished in the Middle Ages. Most of all, the process of creating an unusual product interested the monks. In those days, they were engaged in winemaking, maybe that is why the concepts of cheese and wine are so interconnected. Most of the varieties were bred in the walls of monasteries and temples. In Russia, the first cheeses appeared under Peter I. It was this ruler who paid due attention to a tasty and healthy product. He invited Dutch cheese makers, who managed to reveal to people the full and unique taste of the product. In 1866, the industrial production of cheese began, in the early 1900s the product was actively exported abroad.

Cheese in other countries

Cheese is loved by many. In the UK, there is even a cheese competition tradition. Cheese masters produce special yellow-headed cheeses that the participants of the show will roll down the hill. Today there are hundreds of varieties of cheese. It can be tender, hard and softer, greasy and not very, salty and sweetish. Most people love cheese in Italy. There, cheese is the main component of any dish - pasta, pizza, pasta.

An Italian dish without cheese is considered wrong and incomplete. There are over 400 types of cheese in Italy. The production of the product is treated extremely carefully and reverently. The taste and texture of cheese is primarily affected by the raw materials, i.e. milk, but also by the climate and season. Italians love cheese not only for its wonderful and delicate taste, but also for the beneficial properties that this product has on the human body. The gastronomic value of cheese depends on the type of product and its combination with other products. In terms of nutritional value, some varieties of cheese surpass even meat products. The composition of cheese resembles that of milk, but only in more concentrated amounts of each component. The benefit of cheese lies in the fact that the specifics of the production of the product allows you to give it such a property as complete solubility. Cheese, entering the body, is completely digested, and almost all useful substances enter the bloodstream.

What are cheeses?

The raw material for cheese can be goat, sheep and cow milk. So the main difference is what kind of milk the cheese is made from. But most cheeses are made from cow's milk.

Cheeses are also distinguished by:

Method of preparation - fermented milk and rennet;

Is cheese a vegetarian product?

Vegetarians who eat dairy can eat most cheeses without looking back. The fact is that in most cheeses, rennet, which was previously extracted from the stomachs of calves, has been replaced with an enzyme of non-animal origin. True, there is another, not very pleasant side. Most of these enzymes are genetically engineered and contain GMOs, but they do not contain the DNA of microorganisms themselves, so it is most likely completely safe to eat such products. Vegetarians should choose cheeses that are labeled either microbial rennet or non-animal rennet. As far as I know, these are the cheeses produced by the Finnish company Valio and a number of other companies.

Light and lactose-free cheeses

And for lovers of diets, there are light cheeses with a fat content of 30%, in terms of taste they are in no way inferior to fatter ones. It's just that when making regular cheese, more cream is added, and when making light cheese, less cream and more skim milk.

There are also lactose-free cheeses, such as Oltermanni. These cheeses are free of gluten, preservatives and dyes. So even lacto-vegetarians or people with lactose intolerance can safely eat them. Such cheese is also very healthy, despite the fact that it does not have much fat and lactose, a 100 g slice contains about 9% of the daily calcium requirement.

How to store cheese?

Cheese storage is a true art. Each type and grade of product is characterized by certain requirements and parameters, but there are several general rules:

Cheeses of different varieties cannot be stored together (in the same container, plate, parchment, etc.);

The optimal temperature indicator is 5-8 degrees at a humidity of 90%;

You need to store the cheese wrapped, it is best to use cling film, foil, parchment, airtight containers - not the best option;

Cheese does not like strong temperature changes, so in the refrigerator it is better to place it not on the top shelf, but in the vegetable compartment;

Hard cheeses are known to last longer than soft cheeses.

Blue cheese

Cheese is perfect both as a main dish and as a complementary ingredient. Elite blue cheese deserves special attention. Such a product can only be obtained from soft cheeses. The French are considered true connoisseurs of such a product. Blue cheese can be divided into several categories:

Blue - this cheese is characterized by the growth of mold from the inside;

White - on such cheeses, mold occurs only from above;

Red - produced using a special technology that gives the cheese a bright shade.

Cheese mold is a special component, these are not simple bacteria, but specially bred ones. They create special conditions where they grow and give the product a specific color, smell and taste. Cheese with homemade mold is better not to eat, but you can completely cut off the damaged part and, if it has not expired, eat the pure residue without fear of poisoning. Cheese is recommended to absolutely everyone, however, people with gastritis, colitis and other diseases of the gastrointestinal tract should be careful with the use of this product.

Some delicious cheese recipes

Vegetable salad with cheese, my favorite. We need tomatoes, cheese, olive oil. Optionally, you can add lettuce, dill, green onions and garlic. Cut the tomatoes, grate the cheese on a coarse grater, salt and season with olive or unrefined sunflower oil. All other ingredients in any quantity to taste. I really love this salad. You can vary its satiety - add more or less cheese to taste. If there is a little tomato and a lot of lettuce, then you can make it mainly from lettuce, as in the photo.

Cheese toast and chutney. Chutneys are best made ahead of time with green apples, pears, onions, cranberries, and brown sugar. When everything is ready, add apple cider vinegar and seasonings - ginger, coriander, cumin, cloves. We make toasts - we cut a white loaf, slices of cheese on top and put in a non-hot oven for 3-5 minutes. Dip the toast in chutney and eat, very tasty!

Hot sandwiches. I make them with what I have on hand. The main ingredients are bread and cheese. Between them there can be a slice of tomato or cucumber, fresh or salted, greens, bacon.

Chicken chops with cheese. I beat the chicken fillet into small pieces until quite thin. Roll in flour with salt and black pepper. I'm frying. After I turn it over, I pour grated cheese on the already fried side and close the lid.

Cheese soup. I make it with melted cheese. I cook like a regular vegetable soup with potatoes, carrots, onions, cauliflower and green peas. When it boils, add two chopped processed cheese per saucepan for about 8 servings. The soup takes on a white color, very tasty when infused, especially with crackers.

Cheese has been loved by people from time immemorial, as evidenced by the phrase of the famous artist S. Dali: “If the country does not have at least 50 varieties of good cheese and wine, then the country has reached the handle!”. So, go ahead, explore the domestic cheese market, which, although it will become poorer with the introduction of sanctions, but, I hope, not so much that the country has reached the handle. Bon Appetit everyone! Can you share your favorite cheese recipes?

All people love very different foods. Have you thought about why this happens? There is such a science, gastropsychology, which studies the relationship of a person's character with his taste preferences. Scientists-gastropsychologists have confirmed that taste preferences are closely related to a person's character.

And this connection is two-way. First, your favorite foods can tell you what kind of personality you have. Also, following the gastronomic preferences of the child, husband and other relatives and friends, you can make their psychological portraits. Secondly, scientists have proven that if you constantly eat certain foods, you can become smart, kind, courageous, honest and happy. How is food related to character?

Dairy

Cheese. Those who love cheese are consistent, soft, compliant, moderate in everything. The less salty and spicy cheese a person prefers, the more delicate, altruistic it is. Raw foodists are the most reliable people.

In countries where the culture of eating cheese is well developed, gallantry is especially valued: Georgia, Armenia, France, Switzerland. So, it is not surprising that cheese lovers often turn out to be very gallant and well-mannered people.

Cottage cheese and sour cream. They are usually preferred by people who are reliable and compliant, not prone to conflict.

Milk. The real passion for this product is usually experienced by children due to their spontaneity, optimism and carelessness. If an adult person passionately loves milk, this indicates that he has remained childishly cheerful, light and carefree in his soul, it also indicates that you are an incorrigible optimist.

First meal

Borsch. Love for borscht testifies to the reliability of this person. True, it will not be possible to experience particularly vivid impressions with him. But on the other hand, you can be sure that in front of you is a conservative, a keeper of family traditions.

Soups and broths. They are usually preferred by people with an easy character, friendly and cheerful people, they are easy-going and never give up travel or new experiences.

Meat dishes

Grilled meat. It is readily eaten by people who are passionate about adventure. The love of undercooked steaks indicates a certain degree of aestheticism.

Boiled sausage. Like diligent, diligent and obligatory. So, if your child at school constantly gets remarks about being inattentive, then boiled sausage sandwiches are exactly what he needs for a school snack!

Salo and fatty foods. It is eaten by jealous people and generally distrustful people.

Vegetables

Only vegetables and no meat. Such food preferences indicate that you are a squeamish, cautious person, afraid to defend his point of view, succumbing to difficulties.

Cabbage. Increases determination and gives strength. From time immemorial, warriors drank cabbage juice for courage.

Tomatoes. They are preferred by people who are democratic, generous in soul.

Fresh cucumbers. They are in honor of sensual natures.

Zucchini and eggplant. They are very fond of people with a good sense of humor.

Spicy and smoked

Hot herbs and spices. Such food is loved by temperamental, spicy, sexual natures. But! Beware of lovers of fermented, sour, oversalted! Such taste preferences are characteristic of intolerant people.

Many tyrants in history have loved sour and spicy foods. Ivan the Terrible loved pickles and curdled milk, Tamerlane drank grape vinegar, Stalin loved sour wine and lemons without sugar.

Addiction to such products may not be related to character only if we are talking about a pregnant woman who now and then looks at salty.

Smoked products. But smoked meats are usually very fond of romance. Bonfire... Guitar songs...

Seafood

If you have been dreaming about sea travel since childhood, and now you have to vegetate in the office for almost the whole year, and all this is becoming unbearable, buy shrimp, squid or, for example, a sea cocktail on your way home from work.

Include all of this in your diet. And a vacation at sea will no longer seem such an unattainable dream. Typically, a marine diet is preferred by romantic and dreamy natures.

Sweets

"Light" sweets (sugar and caramels). If a woman loves them, this may indicate capriciousness, infantilism. If sweetheart is a man, then most likely he is a real ladies' man.

"Heavy" sweets (cream cakes, pies, chocolate) preferred by people who lack love, tenderness, at least pity from others.

If your child loves chocolate, he is usually capricious, and if he enjoys sucking caramels, you can be congratulated on such a child, he has an excellent complaisant character, he is curious and smart.

What if he doesn't love anything?

People who are indifferent to food are especially dangerous. These are often people with mental disabilities. Most criminals have no taste preferences at all - just to fill their stomachs.

What do you need to eat to be happy?

1. If you have to complete a responsible task, start the day with stuffed cabbage or dolma in grape leaves.

2. Apricots will help with chronic fatigue syndrome. Three or four peaches will relieve irritation.

3. If you urgently need to forget about a difficult conversation, troubles, relieve stress, then you won’t find anything better than Ukrainian borscht with a piece of fresh white bread for these purposes.

4. Ordinary butter is better saved from anger, temper, it is better to spread it on a piece of black bread.

5. Those who suffer from insomnia should drink milk more often.

Eat the right foods and be healthy, smart, calm and happy!

Look at most cheeses in grocery stores. You may be struck by the thought: what an unnatural color! We are often picky about food, but cheeses, whether cheap "rubber" cheese or nachos, often look rather unnatural - if, of course, you pay attention to it. And many of us love them that way.

But this is nothing new. For many centuries, people have done very strange things with the color of cheese.

It all started with top class cheeses. The best cheese made in England until the 17th century was made from the milk of Guernsey and Jersey cows, which lived only in a certain area. For about 500 years, all the best English cheeses were made in the village of Cheddar in Somerset. And such fame led to the fact that they began to set the standard.

The grasses on which the Somerset cows grazed contained a lot of beta-carotene, which also appeared in milk. This gave the final product a slightly yellowish-orange color. According to him, people learned that the cheese was of good quality.

By the early 1800s, cheese makers expanded their range of products. Skimming the cream, they used it to make butter. However, because of this, the very color that everyone was used to disappeared because it was in cream. The cheese turned white and people didn't like it.

So in the 17th century, cheese makers began to do what they continue to this day. They started adding calendula, carrot juice, and saffron to the cheese to give it that color. Finally, they settled on a food coloring called annatto, which comes from the seeds of the achiote plant. This dye has a long history; its homeland is South America, where the Mayans also used it to color food.

In some ways, annatto is even beneficial for health - for example, it lowers blood pressure. But, in addition, it can cause serious digestive problems and aggravate inflammation of the colon.

Annatto is most noticeable in Leicestershire cheese. It is still one of the most brightly colored cheeses. Because of this substance, it is almost red!

The English have always taken cheese seriously, and as early as the 1750s they set the standard for cheese making. But they were not hidden in some government office, making them available only to the elite. On the contrary, they were passed from mouth to mouth. They were shouted out by city criers so that everyone would know about these important rules and punishments that awaited anyone who made low-quality cheese.