A variety of aristocratic blue cheeses. Gourmet products for our health: what you need to know about the benefits and harms of blue cheese

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

Blue cheeses - 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 delicious delicacies, but among this huge family there are specialtypes of blue cheeses:

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

With white mold

It’s easy to recognize it from the thousands of types on the counter – white fluffy mold is applied on top of the cheese. This variety is eaten together with the crust; it gives the product an exquisite piquant taste and buttery consistency. They smellwhite mold cheeses, as a rule, earth, moss, withered grass, mushrooms - the same smell of the coming autumn. Among the few varieties, the most popular cheeses are Normandy Camembert, Brie, and Boulet-daven - one of the most fragrant French cheeses.

With blue mold

In this type of cheese, the mold is not located on the surface of the head, but inside. Its taste largely depends on the milk used, the degree of ripening and preparation technology. There are three leaders, the most famous around the world - Roquefort, Stilton and Gorgonzola.Blue cheeseThese brands have a salty, spicy and pungent aftertaste, and smell like a mixture of thousands of aromas, the brightest 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 washing technology during product ripening:

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

Compound

Having tasted just 100 grams of elite cheese, you will get approximately 340 kcal and a lot of fat. Proteins, which are more abundant in cheese than in fish or meat, give a feeling of fullness. INcompoundincludes calcium, phosphorus, zinc and other trace elements. In addition, the delicacy will supply the body with a whole group of vitamins:

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

Benefits and harms

They love the moldy product not only for its pungent taste, unusual appearance and smell, but also for a lot of useful qualities.What are the benefits of blue cheese?, we can briefly say this:

• It helps restore the acid-base balance in the mouth and eliminate bad odor.
• 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 solving the problems of oily facial skin.
• Doctors recommend consuming 50 g of cheese delicacy per day for those who suffer from intestinal disorders.

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

How to make blue cheese

The easiest varieties to prepare are Livarot, Brie Noir and Munster. So,how to make blue cheesered 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, their taste is soft and creamy, after a week of storage it becomes pungent, and when it sits for a while it tastes spicy.

The most interesting thing is the production of blue cheese. On a small scale, this delicacy is matured in fleurin caves, where the air temperature is within 9 degrees all year round and the humidity is 95%. A draft helps mold to grow, which transfers spores from the walls of the cave to the food. On a large scale, bacteria are introduced into the head of the ripening delicacy using special tubes, but this does not in any way affect the quality of the product.

Cheese mold

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

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 quickly becoming moldy, ask the seller to first place the cheese on a tray and then wrap it in paper. If there is a place in the house with good ventilation, dark and cool, then it is better to put a piece of treat there.Storing blue cheesein the refrigerator is not the best option. It contains a lot of foreign odors and little oxygen.

How to eat correctly

In cooking, there are a lot of recipes for dishes with an elite delicacy. However, you should not deny yourself the pleasure of enjoying the pure, refined taste of the delicacy without additives. You can serve fruit with soft mold: apples, figs, mangoes, pears. It’s good if there are walnuts or almonds on the cheese plate. Delicacies with a blue coating will taste better if you sprinkle a little honey on them.

What do you eat blue cheese 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 drink. The sharp taste of Roquefort or Bleu de Cos will be emphasized by the addition of tart and sweet drinks - Sauternes or port. Brie, Camembert and other soft varieties pair perfectly with Chardonnay and sparkling champagne.

Recipes with blue cheese

The overseas delicacy is included in many delicious recipes: it is used to make excellent sauces, light salads, polenta and Italian risotto. In fashionable restaurants you can try cream of mushroom soup or enjoy green beans in creamy cheese sauce. Manyblue cheese dishescan easily be prepared even in your own kitchen.

Salad

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

The homemade recipe for this salad originated 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 herbs 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 sauté the chicken in the same oil.
2. Cut eggs, avocado and tomatoes into slices.
3. Place 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.
• Purpose: for lunch.
• Cuisine: European.
• Difficulty of preparation: easy.

Sauces based on noble fermented milk products are perfect with fish or lean meat. The advantage of this dressing lies in the ease of preparation. All you need to do is heat the cream a little and then dissolve the pieces of cheese treat into it. The thickness of the sauce is determined by the amount of cheese added and does not require additional thickening ingredients - starch, eggs or sour cream.

Ingredients:

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

Cooking method:

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

Salad with pear

• Cooking time: 30 minutes.
• Number of 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 steps. First, pieces of pear are caramelized in a frying pan in a special way, then all the ingredients are simply mixed. There is no need to season the appetizer, but you can use olive oil if desired. For more satiety, you can add boiled chicken to the salad. It will go well with sweet pear.

Ingredients:

• pear – 1 pc.;
• Roqueforti – 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 nut kernels and lightly fry.
2. Melt sugar, vinegar, butter in a frying pan. Caramelize the pear pieces into the mixture.
3. Blue cheese and pearPlace on a plate and sprinkle with nuts and sesame seeds.

Canapes

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

Recipes for canapés with blue cheesewill be especially appropriate for a light buffet or a buffet-style banquet. You can thread any non-acidic fruit onto skewers: grapes, apples or pears. Or make hearty sandwiches on skewers from pork and several types of cabbage. Find out how to bring this idea to life from the following recipe with photos.

Ingredients:

• pork – 100 g;
• broccoli – 50 g;
• cauliflower – 50 g;
• Roqueforti – 100 g.

Cooking method:

1. Cut fresh meat into pieces and fry.
2. Blanch the cabbage in boiling water and divide into inflorescences.
3. Thread food onto skewers.
4. Finish with a square of soft blue cheese.
5. The shelf life of skewers is no more than 24 hours.

Video: how to make Camembert at home

Blue cheeses are special varieties of cheeses that have added food mold that is safe for the human body. Most often it is Penicillium mold. It has a peculiar taste and smell. It is curious that mold can be white, greenish, blue or blue, but this in no way characterizes the freshness of the product.

Blue cheese: what are the benefits?

Classification of blue cheeses

Almost all of them are elite and absolutely all are expensive. Blue cheeses ripen from two to six weeks. Many of them are made from cow's milk. But the legendary Roquefort, no less tasty Ardi-gasna and some other types are made from goat milk. The cheeses in question can be divided into two large groups: white and blue cheeses.

When ripening, a thin light crust with a small amount of mold forms on the surface of white cheeses. This mold is specially “grown” by spraying with Penicillium. Because of this bacterium, cheeses have a piquant taste and excellent aroma that excites the taste buds. The most common white cheese is Camembert. It smells of mushrooms, damp earth and moss.

In blue cheeses, mold forms inside. The heads of such cheeses are kept for several weeks in deep, cold cellars, where a certain level of humidity is maintained. The taste of cheeses depends on the preparation technology and ripening time. Blue cheeses have a salty-spicy or pungent taste, smell of mushrooms, nuts, and have hundreds of aromas. The technology for kneading dough for this type of blue cheese has remained virtually unchanged for centuries. The milk is heated to 30 degrees, and when it curdles, it is wrapped in gauze and hung. The serum begins to drip. After two weeks, salt is added to the cheese and mold fungi are introduced using long needles.

The benefits of blue cheeses

Cheeses made from goat's milk are considered healthier. They contain fewer calories and are easier to digest. Goat's milk itself contains more vitamins A and B, iron, phosphorus and calcium than cow's milk.

All noble blue cheeses have a very high protein content. Of the total amount, at least a quarter will be perfectly absorbed by the body. In addition, such cheeses provide a person with nine important amino acids that the body cannot produce on its own. Examples of such amino acids are valine and histidine. They accelerate cell regeneration processes, which means wounds heal faster. Blue cheeses are recommended for those recovering from surgery. Regular consumption of such cheeses will help strengthen tooth enamel, slow down the development of osteoporosis, and normalize the functioning of the heart muscle and nervous system.

Roquefort, Gorgonzola, Camembert, Brie and other blue cheeses contain so much protein that they are far ahead of such recognized champions as eggs and fish.

Blue and white cheeses contain pantothenic acid. When it enters the human body, it begins to interact with enzymes. Scientists have proven that this chemical connection stimulates the production of hormones by the adrenal glands, and also gives vigor and the ability to withstand the negative effects of stressful situations.

The benefit of blue cheeses is their high content of vitamin A, which strengthens the immune system, has a beneficial effect on the skin, and helps remove toxins.

The dangers of blue cheeses

Blue cheeses are not recommended for people struggling with excess weight for the following reasons: - high sodium content, which delays the removal of fluid from the body; - high fat content (up to 48 percent); - increased protein content, which will make it difficult to calculate the maximum allowable amount in the diet.

If a person has eaten too much noble mold cheese, then he will experience increased excitability and impressionability. People who abuse this delicacy are hyperactive and have trouble falling asleep.

It is undesirable to consume blue cheese for people who have been identified as individual intolerant to penicillin, as well as for those who have fungal diseases.

Blue cheeses are contraindicated for children and pregnant women. Listeriosis may develop, a food-borne infection characterized by cramping abdominal pain, fever, muscle pain, and indigestion. Listeriosis can lead to premature birth, miscarriage, and stillbirth.

The harm of blue cheese is also manifested in the fact that penicillin fungi secrete antibiotics. And antibiotics themselves, as is known, do not allow bacteria to multiply in the body. Unfortunately, the vital activity of not only harmful but also beneficial bacteria is suppressed.

The appearance of dysbiosis and intestinal infection after eating blue cheese is possible. But often the reason is not the cheese itself, but its expiration date. Due to their high cost, mold cheeses are not everyday products, and therefore can sit in the supermarket for weeks. If we also subtract transportation from the French provinces from the total shelf life (after all, only there they make real original blue cheeses), then there is little time left for sales. The integrity of the packaging and the temperature conditions at which the product was stored also have an impact. It is advisable to buy blue cheese in small quantities, so that it is enough to enjoy once. Be sure to check expiration dates.

You should not trust cheeses cut or packaged in the supermarket. Most likely, you will buy a very expensive but low-quality counterfeit product

Blue cheeses can be harmful to people with lactose intolerance.

“How can you govern a country that has 246 varieties of cheese?” Charles de Gaulle once said these words about France. But since then, the number of varieties of this product both in France itself and in the world in general has increased significantly. The number of blue cheeses has also increased.

Blue cheese is not for everyone. And it’s not just the high cost of this delicacy. Not everyone will like its sharp, piquant taste. You have to be a true connoisseur to taste the subtle notes in blue cheeses that gourmets admire so much. For many, blue cheese is associated exclusively with Roquefort and France. But in fact, Roquefort is just one representative of a large family of blue cheeses (albeit the most famous). In addition, not all delicacies from this group have French roots.

What is blue cheese

Blue cheese is a general name for sharply salted varieties of the product that contain a special type of Penicillium mold (a “relative” of the well-known antibiotic penicillin). Most often, the blue veins in such a product are Penicillium Roqueforti or Penicillium Glaucum. Interestingly, these mushrooms were not bred specifically for cheese, as is the case with, but were accidentally found in nature. Typically these fungi live in damp, cold caves. This is why the best blue cheeses are aged in natural “refrigerators”. Although today, in most cases of industrial production, bacteria are artificially introduced into the head of cheese.

These fungi form blue or blue-green veins of mold in the product, and bacteria such as Brevibacterium give it a specific odor. Depending on the type of product, fungal spores may be added at different stages of production (before or after curdling). But for mold to grow, it needs oxygen. Therefore, fungal spores are often injected into cheese with special needles along with oxygen, thus creating a characteristic pattern and texture of the product.

Nobody knows when the first blue cheese was made. But many have heard the beautiful legend about the shepherd and the beauty. One day, a young man herding sheep in the Roquefort mountains saw a beautiful girl from afar. The guy left his lunch in the cave, which consisted of sheep’s cheese, and rushed off in search of a beautiful stranger. But after many days of unsuccessful searches, the young shepherd returned to the cave, where a forgotten lunch awaited him. But instead of fresh cheese, he saw a slice covered with mold. However, the guy was so hungry that, despite the mold, he ate the cheese. To his surprise, the spoiled product turned out to be very good. They say this was the world's first Roquefort.

How blue cheese is made

Almost all varieties of blue cheese (except Roquefort) are made from cow's milk with the addition of blue mold. But this does not mean that all blue cheeses are the same. Today there are many varieties of this delicacy. They differ from each other:

• by consistency;
• according to the stamps of the fungi used;
• by holding time;
• according to the degree of salinity.

By the way, the taste of the product depends significantly on the type used. Cheeses made from cow, goat and sheep are noticeably different. Moreover, even products made exclusively from cow's milk, obtained from animals from different regions, will also have different tastes.

The intricate pattern of mold threads is often done intentionally. To do this, the cheese heads are pierced with special spiked needles, creating miniature tunnels in the product through which air circulates, which promotes mold growth. Such manipulations also help soften the texture of the product.

Roquefort cheese is made exclusively from the bacterium Penicillium Roqueforti, first found in the caves of the French city of Roquefort. In the old days, cheese makers left cheese in these caves and returned for it no earlier than a month later. Dried bread covered with mold was crushed and added to the cheese mass. But it must be said right away that Penicillium Roqueforti is not at all the mold that covers old bread at home.

The traditional process of creating blue cheeses consists of 6 stages. The first stage is the so-called acidification, during which the content in milk is converted into. The second stage involves adding rennet to the dairy product, which causes curdling. Then the cheese heads are formed and “preserved” in. After giving the product the required shape and removing excess liquid from it, the cheese is transferred to a damp, cool room, where it ages and acquires its characteristic taste and aroma.

Varieties of blue cheeses

The blue cheese family consists of many representatives. These are Roquefort, Gorgonzola, Danablu, Stilton, Fourme d'Ambert, Bavarian, Parsifal, Saint-Agur, Bergader, Böle, Bleu de Cos, Valmont, Cambozola, Quibillet, Montagnolo, Osterkron, Trautenfelzer and many others. And a true gourmet will never confuse them, since he knows to the smallest detail how they differ.

Roquefort

This product comes from France and is the most famous blue cheese today. It is made from sheep's milk. At the same time, not all sheep’s milk can become Roquefort, but only those grazing in certain regions of the country. In addition, real Roquefort is aged only in the caves of Roquefort-sur-Soulzon, since only there the Penicillium roqueforti bacteria necessary for the creation of cheese live. This cheese matures from 3 to 10 months in caves, where stable temperatures and high humidity are maintained throughout the year. To speed up the growth of blue mold, rye bread is traditionally used (leaving slices of bread in the cave).

Danablu

Danablu is a Danish blue cheese. It was created by Danish cheese maker Marius Boel at the beginning of the twentieth century. This product was intended to be similar to Roquefort in terms of appearance, texture and taste. Only they make it not from sheep’s milk, but from cow’s milk. The Danish product is a semi-soft blue cheese with a pronounced aroma characteristic of Roquefort. Traditionally, the cheese is aged in a cave or dark and humid environment for 8-12 weeks.

Gorgonzola

It is a blue cheese of Italian origin, made from whole cow's or goat's milk (sometimes a mixture of the two). The texture of Gorgonzola ranges from soft to crumbly. It is said that this variety of cheese dates back to the Middle Ages, although some suggest that Gorgonzola from the 11th century was not yet decorated with blue “veins.” The name of the cheese comes from a small town near Milan. Today this product is made in Piedmont and Lombardy. It usually takes 3-4 months to mature (the longer Gorgonzola is aged, the harder the consistency of the cheese will be).

Maytag

This type of cheese is the American counterpart of Roquefort. The product got its name from a dairy farm located in Iowa near Newton. The first maytag appeared in 1941. The grandchildren of the founder of the Maytag corporation dreamed of making a cheese that could compare with Roquefort. Today, this product is made using a similar technology as Roquefort from fresh milk from our own farm in Iowa.

Stilton

It is the British version of a gourmet blue cheese. But true stilton can only be made in Leicestershire, Nottinghamshire or Derbyshire. It is easily distinguished from other blue cheeses by its cylindrical shape, rather loose texture, dark rough rind and blue “veins” running from the center to the edges. Stilton ripening time is about 9 weeks.

Cabral

This variety of blue cheese is made only in northern Spain. And all because for real cabral they use only the milk of mountain cows from the province of Asturias.

Fourme d'Ambert

French cheese makers prepare this type of delicacy from cow's milk. The peculiarity of Fourme d'Ambert is that it is one of the most delicate varieties of blue cheese. The product matures for about 3 months. The finished delicacy has a piquant-spicy taste and aroma, covered with a dry thin reddish or gray crust on top.

Bleu d'Auvergne

It is another French analogue of Roquefort. This delicacy is prepared from cow's milk collected exclusively from the Santal mountains. This type of product was first prepared in the 19th century. Its “calling card” is a moist and slightly loose structure, a pronounced pungent aroma and a spicy, not very salty taste. Good cheese should not be crumbly, but rather slightly sticky.

Bleu de Bresse

One of the youngest representatives of the blue cheese family. The French were the first to start making it in the 50s of the twentieth century. The peculiarity of the delicacy is that pasteurized milk is used to make it. The product ripens much faster than its gourmet “brothers” (in just 14-28 days), but its taste is not as pronounced as that of other blue mold delicacies.

Other varieties:

• Trautenfelzer (Austrian cheese with a white rind and blue mold inside);
• Saint-Agur (very reminiscent of Roquefort);
• osterkron (Austrian variety);
• montagnolo (Italian version);
• kvibelle (Swedish blue cheese);
• Cambozola (a soft Italian product with blue and white mold);
• Valmont (French with a spicy salty taste);
• bleu de Cos (French, made from the milk of cows of different breeds);
• bèle (French salty, tangy blue cheese made from cow's milk).

How to choose correctly

Many people avoid blue cheese because of its strong smell. But it must be said that not all blue cheeses are the same and the smell of different varieties is also different. Some of them are surprisingly soft, with a delicate texture and a faint odor, others are harder and with a more pronounced specific aroma.

Experts advise starting with blue cheeses made from Gorgonzola or Danish cheese, since these varieties are known for the least pronounced aroma and mild taste. In Stilton, the gastronomic qualities of blue cheese are expressed a little more. But Roquefort certainly has the most vivid taste and smell.

Branded wheels of cheese are usually wrapped in wax paper, topped with a sealed package. When buying sliced ​​blue cheese, you should avoid products that have a lot of white mold clearly visible on the rind. This indicates that this one was not stored under the correct conditions. A good delicacy has its own characteristic smell, but it never smells like ammonia. Creamy and crumbly cheeses can have an herbal flavor, and signature blue cheeses can sometimes have a nutty or smoky flavor.

How to store it correctly

The shelf life of blue cheeses directly depends on their consistency. The soft product should be eaten within a week after opening. The harder the cheese, the longer it can be stored, but no longer than 2-3 weeks. And of course, any of them must be consumed before the expiration date indicated on the package.

How to Serve and Use

Gourmets value blue cheeses for their pronounced taste, and in order to further emphasize the advantages of this delicacy, it is important to combine it correctly with other products. If we talk about (and it is in this pairing that gourmet cheeses are most often served), then a rich wine goes well with gourmet blue cheeses. The combination of blue cheeses with fruits is considered exquisite. Fruity sweetness fills the flavor bouquet with finishing notes. This combination is already a classic.

But in different regions, it is customary to combine blue cheeses with another category of food. The British, for example, love to serve noble blue cheese with port wine. In this same country they love to cook soups with the addition of blue cheese. In Denmark, danablu is eaten with biscuits or bread, and in Italy they love to add gorgonzola to risotto, pizza, and sauces. In addition, in European cuisine, blue cheese is an effective addition to salads, and various sauces are prepared from it.

Before serving the cheese plate, the delicacy with mold should be kept at room temperature for a while.

How to make blue cheese at home

Many people mistakenly think that only a select few can afford to start their morning with a slice of delicious blue cheese. Of course, real Roquefort is not a cheap pleasure. But if you make blue cheese with your own hands at home, the delicacy will cost many times less. And I must say, there is nothing prohibitively difficult in this process. And all you need for this homemade delicacy is a teaspoon of any blue cheese.

First, you need to prepare cottage cheese from 2 liters of fresh cow's milk (to make your life easier, you can buy ready-made), crumble it and sprinkle with 2 teaspoons of salt. In a blender, prepare “seed material” from a teaspoon of any blue cheese and about 60 ml of cool, clean cheese, which is then poured into the cottage cheese. Mix the cheese mass thoroughly and transfer it to sterile gauze, folded several times. Press the cheese lump with a press (but not very heavy) overnight. In the morning, make holes with a diameter of about 5 mm in the formed cheese head every 2-3 cm (use a pre-sterilized rod). Rub the top of the head again with salt, wrap it in clean, dry gauze and place in the refrigerator or basement (maintain about 70% humidity and 10 degrees Celsius). In a month or a month and a half, the home-made delicacy will be ready to eat.

Beneficial features

Blue cheese not only looks amazing, but it also has amazing health benefits. Like any other dairy product, it contains many minerals and vitamins, but the delicacy received its unique properties thanks to special mold fungi. Blue cheese is an excellent source that all people need, regardless of age or health status. But besides this substance, the delicacy contains many other useful components. Moreover, a product made from goat’s milk is a richer source of vitamins and minerals. In addition, this version of cheese is suitable for people with lactose intolerance, since goat milk almost never causes allergies.

Top list of beneficial properties of blue cheeses

Prevents cardiovascular diseases

People who regularly consume blue cheeses are less at risk of heart disease than others. This is evidenced by the results of many scientific observations. This delicacy reduces the amount of bad things in the body, thereby preventing the risk of developing coronary heart disease.

Fight arthritis

Blue cheeses have pronounced anti-inflammatory properties. This ability makes blue cheese useful for treating arthritis and preventing inflammatory joint diseases.

Strengthens bone tissue

Experts have long known that older women are more at risk of developing osteoporosis than their male counterparts. But eating cheeses, including blue cheeses, allows you to restore the necessary calcium reserves in the body and strengthen bone tissue. Blue cheeses contain a lot of vitamins, which the human body extremely needs. This element contributes to the proper functioning of many processes at the cellular level. In addition, a lack of calcium and phosphorus in childhood leads to rickets, and in adults – to bone diseases. A serving of blue cheese is useful for replenishing these substances.

Improve cognitive functions

Roquefort and its analogues are useful for maintaining brain function. Scientific research results indicate that these delicacies can improve memory and strengthen the cells of the central nervous system. For this reason, blue cheeses are considered beneficial for growing organisms and for people engaged in mental work.

Rich Source of Protein

Dairy products are an excellent source, which is necessary for the formation of cells in the human body. Regular consumption of protein foods is essential for children, as well as for people involved in intense sports.

Strengthen the immune system

Blue cheese is a food rich in vitamins and minerals that help strengthen the immune system. Therefore, experts advise be sure to include this delicacy in the spring diet, as well as during seasonal epidemics. But the beneficial properties for the immune system do not end there. It turned out that blue cheeses can increase the effectiveness of vaccines against polio, influenza, and even increase the body's resistance to cholera viruses. The fact is that the chemicals contained in the product activate the production of antibodies that protect the body from foreign agents.

Prevent cellulite

Although blue cheese is not a product with the lowest calorie content, it is safe for your figure. In addition, consuming this delicacy, on the contrary, can prevent the formation of cellulite. Researchers have found that blue cheese has anti-orange peel properties.

Have anti-inflammatory properties

Possible hazardous properties

Some may consider blue cheeses to be an ideal product created by man, while others cannot stand the specific smell and taste of Roquefort. But there are people who are forbidden by doctors to consume blue cheese. This primarily applies to persons allergic to penicillin. Another group are people with individual intolerance to the product.

And even though, according to legend, the first Roquefort was just a lunch forgotten by a shepherd, today blue cheese is not a spoiled product at all, but a tasty and healthy delicacy. However, it is so special that many will need time to get used to it. But when you get to try all the benefits of blue cheese, it will be a love for life.

Cheeses with noble mold, delicate, spicy, with a fancy network of blue “veins” and an aroma that delights true gourmets - a real delicacy!

And we often treat them with such reverence that we rarely use them in cooking. But in vain! They are very good in soups, sauces and salads. And they don’t require large quantities!

Blue cheeses are made from cow's, goat's, and sheep's milk. A. And they all have one thing in common - noble mold, which gives the product a specific appearance, taste and aroma. A specific strain of fungus is introduced either directly into the milk or into the cheese mass.

Gradually growing inside, the mold forms bizarre veins and spots, the color of which can vary from blue to bluish-gray or bluish-green.

It secretes enzymes that break down organic molecules into simpler ones, making the texture of the product soft and providing it with a salty, spicy taste, as well as a pungent, not pleasant aroma, which, however, can never be confused with the smell of something spoiled.

High-quality blue cheese has a bright mold color, and an aroma without the slightest hint of sour, musty notes.

Blue cheeses from around the world

Blue cheese - Roquefort

This is the most famous French blue cheese. Try adding Roquefort to simple, everyday dishes; it will make the taste of familiar green salads, pizza, and pasta reveal itself in a new way. Place the pieces on skewers, interspersing them with pieces of apples, apricots and mangoes. Mix the crumbled cheese with a little butter and make a sauce for the vegetable sticks. Roquefort is also very good in a duet with dry red wine.

Blue cheese - Stilton

Stilton is a famous English delicacy. The head of this cheese should be cylindrical in shape, and the blue veins should radiate from the center.

Be sure to try Stilton cheese combined with vegetables. It goes well with celery and adds a brighter, sharper taste to green salads and broccoli puree soup. In England, this cheese is traditionally served with vintage port wine and eaten during Christmas week, used in various national dishes.

Blue cheese - danablue

Danablu was created as an alternative to Roquefort cheese. Try adding danabla to a salad, serving it with fruit (strawberries, peaches) or, as they do in Denmark, with bread or cookies. It's delicious crumbled over greens and drizzled with balsamic vinegar and olive oil. You can substitute it for Roquefort in most recipes.

Blue cheese - Gorgonzola

Gorgonzola is one of the first blue cheeses, which began to be produced back in 879 in the suburbs of Milan.
Be sure to try using gorgonzola to make Italian dishes more piquant and rich in taste. Use this cheese in risotto (adding it at the end of cooking) and serve with polenta. Cook pasta with it (gorgonzola usually goes well with short pasta - rigatoni, penne) or crumble it on top of pizza: among others, it is included in the “Four Cheeses”.

Blue cheese - dor blue

Dorblue is an aristocrat from Germany. Try serving dorblu as a snack: cut into slices or cubes and place on crackers. It is good in salads and as part of a cheese plate, combined with nuts and sweet Riesling - this is how they like to eat it in Germany.

What to cook with blue cheese - for gourmets

• Simply cut it into large slices and serve with dessert wine. Honey, jam, and nut butter go well with it.
• Crumble the cheese and throw it into the salad: a good combination with fresh herbs and sweet fruits.
• Blue cheese makes excellent creamy sauces.
• Stuff fruits (such as pears) or vegetables with it.
• This is an excellent filling for lasagna (including eggplant).
• Blue cheese goes well with fried or grilled meats: crumble and sprinkle it over beef or lamb, or dissolve in the cooking juices of the meat, add herbs and enjoy a delicious sauce.
• Cheese is combined with vegetables, including raw ones. Blue cheese sauce goes great with carrots, broccoli, and cauliflower.
• Prepare a savory appetizer for your martini: stuff green olives or black olives with the cheese mixture.
• Buffalo chicken wings are served with melted blue cheese gravy.

This product has long been loved by people because of its piquant taste and unusual appearance. For any gourmet, you can choose a variety of blue cheese. In addition, it brings invaluable benefits to the body.

The composition of this cheese, like any other, includes a lot of calcium, due to this, it is considered healthy. The peculiarity is that due to the mold state, calcium will be absorbed by the human body much faster. In addition, it is the most important source of protein, surpassing even fish or eggs.

The composition contains amino acids that influence muscle formation. It has been proven that a person who regularly consumes mold cheese has good skin protection from sun rays due to the production of melanin.
Serve a variety of products on a large round plate. A wide variety of varieties are laid out on it. Each type of cut has its own shape. Light cheeses are usually placed along the edges, and the most piquant types are placed in the middle. To ensure a fuller taste of the product, the cheese should stand at room temperature for about an hour before serving.

Due to the unusual taste, strong wines are usually served on the table. In addition, you can serve with bread, crackers, and fruit. In some recipes, mold cheese is placed in pasta, pizza, and also in various salads.

Cheeses with white mold

Names of cheeses with white mold:

• Bree. It is white in color, with a slightly grayish tint. It is produced in the form of a circle, with a diameter of up to 60 cm. The thickness of the product can be different, from 3 to 5 cm. The smaller the thickness, the sharper the taste will be. Young, unripe brie will have a soft texture. With the aging process, it hardens. The smell is reminiscent of ammonia, the white crust smells strongly of ammonia. But, nevertheless, all fragments are edible and safe for humans. It is this type that is recommended to be consumed when first getting acquainted with mold products;
  
• Boulette d'Aven. Of all the species, it is considered the most smelly. Not every gourmet decides to try this product. Made from soft, curd mass. At the initial stages of ripening, the cheese is kept in beer brine, then parsley, wormwood, garlic, and pepper are added. Thanks to these ingredients, such a pungent odor appears. Form into a cone, weighing 180-200g, then sprinkle generously with paprika and leave to ripen for up to 3 months. Ready cheese has a soft structure. The product is stored for no more than 30 days.
• Camembert. Soft cheese with a creamy consistency. Prepared from two types of milk, whole and skim. The process of making cheese is long and complex. For production, only the highest grade milk is required. Therefore, cows are grazed on specialized pastures before being milked. The color of the finished product can be either light cream or dark. Covered with airy, white mold. The thickness of the finished flatbread is up to 3 cm, width up to 11 cm. The sharpness of the cheese varies depending on the ripening time. It has a pronounced mushroom flavor. The product has a short shelf life, so it is often sold unripe;
  
• Cambozola. Made from premium quality milk, special starter culture, salt and cream. Using knitting needles, veins of blue mold are introduced into the inner part of the cheese, and the outer layer is covered with white mold. It has a delicate texture and a sharp, piquant taste. It was obtained experimentally, during experiments on different types of cheese. Produced in two types: fat up to 70%, low-fat up to 25%;
• Kare. French cheese, the upper part of which is covered with an edible mold crust. Its fat content is reminiscent of brie;
• Coulommier. Made from pasteurized milk, it has a delicate texture. The diameter of the cheese wheel is from 12 to 15 cm, thickness is 3-3.5 cm. On top there is a crust of white mold, sometimes with red spots. The product matures for up to 8 weeks, its hardness depends on this;
  
• Neuchatel. A variety of soft product, ripens from 3 to 4 months. The longer the aging occurs, the softer the product will be. In cross section it has a light yellow color. The upper part is covered with a white cap of mold. The peculiarity of the species is that it is produced in completely different forms, the most common form being the heart;
• Pont-Leveque. Refers to the variety with the most pungent odor. This happens by soaking the finished product in brine. It has a square shape. It is made in 2 types: homemade - from unpasteurized milk, factory - from pasteurized milk. Homemade cheese can only be found on the shelves in Normandy. The ripening process lasts up to 5-6 weeks;
  
• Rouzette. One of the types of brine, mold cheese. During the cooking process, it is washed 5 times. It has a sharp ammonia smell, the crust is slightly pinkish in color, due to the content of paprika;
• Shawrs. It looks like a small, square head covered with an airy cap of white mold. The taste resembles mushrooms or hazelnuts. The texture is creamy and delicate. Ripens up to 3 weeks.
  

Blue cheeses

Names of blue cheeses:

Cheeses with red mold

Types of cheeses with red mold:

Cheeses with green mold

Names of cheeses with green mold:

How to choose quality mold cheese: a quick guide

Rules to follow when choosing blue cheese:

1. There are no openings on blue cheeses that are too wide, otherwise it will be a spoiled product. Blue mold should not fill a large number of channels;
2. The cheese should retain its shape, while being slightly loose and moist;
3. It is necessary to carefully examine the composition of the cheese; penicillin and salt are usually used for ripening. There should not be any artificial colors present;
4. Fresh cheese has the smell of penicillin, a snow-white crust, and traces of the grill on which it matured may be visible;
5. The product should melt in your mouth like butter. If there is a hardened layer around the edges, this is a sign that it has been stored for too long;
6. The shelf life of any cheese should not exceed 2 months;
7. The presence of a huge number of holes in the cheese indicates a low-quality manufacturer;
8. Brine cheese should not have a loose appearance;
9. The cheese must be packaged in special wax paper. This is done to stop the maturation and growth of mold;
10. It is easy to determine the presence of palm oil in a product if you press lightly on it. The outer structure of the bar must be elastic.

Many manufacturers of mold cheese varieties have been famous for centuries.

Such a product can decorate any holiday table, especially if you combine different varieties on one dish. In addition, high-quality cheese brings great benefits to the body, especially for those who play sports. The most important thing is to follow the instructions when choosing a product.

And in addition - an interesting video about how blue cheese is made.