Blue cheese: benefits and harms, features of choice and use. How to choose a gourmet cheese What is the name of the cheese with a red and white rind

French cheeses have long been the talk of the town. The name sounds like gourmet music, and French President Charles de Gaulle said: "How can you manage a country that has 258 varieties of cheese." His quote refers to the first half of the 20th century, and today there are even more varieties. There are names of cheeses that have been produced on the territory of a particular region of France for more than one century, and their names, region of origin and production technology are protected by certificates at the state level.

We present you a list with photos of the best and most popular varieties of French cheese, which will help you navigate the world of gourmet delicacies and better understand the national cuisine of France.

Camembert

Perhaps the most famous French cheese, the name of which was given by the area of ​​​​its origin in Normandy. Camembert has a white velvety moldy crust, a soft fatty texture, a delicate taste and a rather sharp aroma, which the French poet Fargue called "the smell of the feet of God."

Camembert (photo: @realcheeseheads)

Bree

Brie is often confused with Camembert, and it is indeed similar in appearance and texture, but significantly inferior in expressiveness of aroma and fat content (only 25%). For this reason, brie is considered a more versatile soft mold cheese that has been known since the Middle Ages.

Brie (photo: @mercato_tlv)

Conte

This hard French cheese is called "Gruyère de Comté" for its similarity to the eponymous cheese. Classic conte is made from unpasteurized cow's milk, has a pleasant sweet taste with a nutty flavor.

Conte (photo: @bettys_bite)

Roquefort

Another French cheese very popular all over the world is soft with blue mold. Traditional Roquefort is made from sheep's milk and has a buttery texture and a salty taste.

Roquefort (photo: @24cheeses)

Tom de Savoie

A semi-hard cheese with an elastic texture with a white moldy crust and small eyes. Produced in the regions of Savoy and Haute-Savoie. This is the only French certified cheese that can have different fat content - from 10% to 25%.

Tom de Savoie (photo: @gemmy_foods)

Saint Nectaire

The oldest cheese produced in the Auvergne region of France, it is also called the first farm cheese. It has a hard moldy crust, semi-soft texture and pulp with a delicate taste of forest mushrooms or spices. Ideal for serving with wines from Bordeaux.

Saint-Nectaire (photo: @osteaddict)

Reblochon

Reblochon de Savoie is a soft Savoy cheese with a hard, brine-washed rind and intense aroma. In the French village of La Clusaz, a separate reblochon festival is held, during which the cheese is prepared and tasted on the spot.

Reblochon (photo: @realcheeseheads)

Munster

Münster-Jerome is a soft cheese with a washed orange-red rind and a very pungent aroma. It began to be produced by Italian Benedictine monks in a monastery in the French department of the Vosges. Later, the village of Münster appeared on this place, and the cheese got its name.

Münster-Jerome (photo: @julianoschier)

Cantal

Another hard cheese from Auvergne, which is considered one of the oldest varieties in France. Farmer's cantal is made from raw milk, and commercial cantal is made from pasteurized milk. The cheese has a bright pronounced taste and aroma, its crust is hard and thick.

Cantal (photo: @melbourneandcheese)

Epuas

A soft, tender cheese with an orange or brick red rind, depending on the degree of maturity. It began to be produced in the commune of Epoisses in Burgundy and is said to have been Napoleon Bonaparte's favorite cheese. It is eaten with a dessert spoon and served with Burgundy wines.

Epuas (photo: @porkewedeli)

Morbier

Morbier, like Comté, comes from the Franche-Comté region of France. It is a semi-soft cheese with a hard rind that has one "decorative" feature that distinguishes it from many others. A thin strip of crushed charcoal passes through the middle of the cheese circle. Today, this is just a tribute to tradition, but once a strip of soot was a necessary measure.

French peasants made morbier, composing it from two pieces of fermented milk. The first piece was obtained after the evening milking of the cow, the second - after the morning. Thus, the first piece of cheese had to wait one night, and so that it did not deteriorate, it was smeared on top with a layer of soot, and the next day a second piece was placed on it.

Morbier (photo: @saltynsweets)

Shaurs

A soft cheese with a dense white moldy rind that has been produced since the 14th century. The cheese has a delicate, slightly sour taste and a nut-mushroom aroma.

Shaurs (photo: @yeor.lifestyle)

Mimolet

Mimolet is a recognizable bright orange cheese with a spherical head. Its production began by decree of Louis XIV, according to which it was necessary to create a French analogue of the Dutch edama. In order for the fleet to have visible differences, they began to add vegetable dye to it. The birthplace of this cheese is the city of Lille in northern France.

Mimolette (photo: @lajambedc)

valence

Pyramid-shaped goat cheese without a sharp top, has a delicate taste and aroma. The moldy crust of the cheese is dense and has a gray-blue tint due to the fact that it is sprinkled with wood ash. Recommended for pairing with white wines.

Valence (photo: @parisismykitchen)

coeur de chevre

The name translated from French means "goat's heart", which clearly characterizes this cheese. It is made from raw goat's milk and the cheese head is shaped like a heart. The cheese is soft, with a moldy crust, the color varies from delicate white for young and grayish for mature.

Coeur de Chevre (photo: @181delicatessen)

Delis de Bourgogne

A "delicacy from Burgundy" has been known in regional French cuisine since the 18th century. This delicate soft cream cheese has a dense light flesh covered with a velvety moldy crust.

Delis de Bourgogne (photo: @infamousmarysia)

Saint Felicien

Soft French cheese with a pronounced milky-creamy taste. It is forbidden to add any spices and additives to it that will disturb the harmony of its taste and aroma.

Saint-Félicien (photo: @111quesos)

Rocamadour

Soft goat cheese with a moldy crust and sour pulp with a delicate nutty flavor. Produced in Lot department in Occitania.

Rocamadour (photo: @ruthstameister)

Picodon

Another soft goat cheese made in the Auvergne-Rhone-Alpes region. It has several varieties that differ in maturity and taste. The young cheese has a light flesh and rind, and as the picodon matures, its flesh becomes firmer and the moldy rind becomes blue.

Picodon (photo: @cheesetrotteurs)

Puligny St. Pierre

Soft goat cheese in the form of a pyramid, for which it is often called the "Eiffel Tower". The crust is moldy, bluish, the flesh has a slight taste of hazelnut.

Pouligny-Saint-Pierre (photo: @cheesetrotteurs)

Crottin de Chavignoles

Soft cheese made from goat's milk, which is usually served with fruits and white wines. The cheese comes from the French village of Chavignoles, where it began to be produced in the 16th century.

Crottin de Chavignoles (photo: @osteaddict)

Pelardon

Delicate French pelardon is considered the oldest goat cheese in Europe. In addition, thanks to goats grazing on natural pastures, the cheese is made from organic milk, which cannot but inspire the eco-conscious gourmet.

Pelardon (photo: @cheesetrotteurs)

Livaro

A soft cheese from Normandy, which was once called the "meat of the poor", and today it is a real elite product. Livaro is made from cow's milk, its flesh, depending on maturity, has a more or less saturated yellow-orange hue. The livaro crust is distinguished by a deep orange color due to the vegetable dye that is used to color the product during the ripening period.

Livaro (photo: @moon_yeka)

Lyol

A semi-hard cheese made from unpasteurized cow's milk. Layol has a thick brown-gray rind, and the flesh has a sour taste with pronounced hints of aromatic herbs.

Lyol (photo: @redvioletblog)

Pont l'Eveque

A soft cow's milk cheese produced in Normandy. The first mention of this cheese is found in the historical chronicles of the XII century. It has a washed moldy crust, a sharp aroma and a sweetish aftertaste. Pairs well with cider and red wines.

Pont l'Eveque (photo: @cavebrut)

Bleu d'Auvergne

A blue cheese from the Auvergne that is less salty than other blue cheeses. Its texture is buttery, and the cheese itself is more delicate in taste.

Bleu d'Auvergne (photo: @alain_hess)

Saler

Semi-hard cheese made from cow's milk, obtained from cows of the Saler breed. Salers is considered one of the oldest cheeses in France - its history goes back more than two thousand years. The cheese has a deep rich taste and aroma, golden flesh, dense and at the same time soft texture.

Saler (photo: @quesovaldivieso)

Chevrotin

A soft Savoyard cheese made from raw goat's milk with a savory nutty flavor. It has a dense moist pulp with holes, a dense peel from yellow to orange, covered with a pronounced coating of white mold.

Chevrotin (photo: @alessandro.grano)

The first time I tried blue cheese was at school, when exchange students from France came to us and brought all sorts of treats. So, I just didn’t like the cheese terribly, and the first thing that repelled me was the smell. Therefore, even after a while, I walked past the shelves with moldy cheeses in stores and did not even have a clue what these cheeses were called, what types they were. My trip to France changed everything. I have matured and tastes have changed too.

The most famous blue cheese

Every time I visit a new country, I do not miss the opportunity to try something new, and to some extent I can classify myself as a gastronomic tourism enthusiast, although, of course, this is not the main goal of my travels.

Having visited France, I could not help but try Roquefort cheese. This is blue cheese. There are many dishes where this type of cheese is used. Roquefort is mainly used as:

• snack;
• dessert;
• ingredient in salads.

Of course, you can find a bunch of recipes where this type of cheese would be appropriate, but my personal favorite is the easiest recipe. I just love to spread this cheese on a fresh baguette, it makes a great breakfast. This is somehow in French, this beautiful country is immediately remembered.

What other blue cheeses are there

I decided not to stop only at Roquefort and decided to try other cheeses, however, already in my homeland. In general, there are many types of cheeses, and the most popular are the following (I easily found them on the supermarket shelf):

• brie - soft cheese with white mold;
• camembert - soft cheese with a white rind;
• gorgonzola - Italian blue cheese;
• Münster is a French cheese with red mold.

When choosing, be sure to look at the manufacturer, because the same Camembert of a Russian and foreign manufacturer will differ, although it can also be the case.

And if you didn’t like blue cheeses the first time, try again, tastes change over time. I wish everyone to find the very recipe using these wonderful cheeses, which will become an integral part of your table.

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My romantic acquaintance with blue cheese did not happen anywhere, but in Paris. At that time, the counters of domestic stores did not yet shine with a variety of delicacies, and we had to be content with "Russian", "Poshekhonsky" and "Dutch". It is not surprising that real French cheese at the breakfast of an ordinary Parisian hotel caused me an indescribable delight.

What is French blue cheese called?

As souvenirs for relatives from that trip, I brought cheese. I bought in an average supermarket, but the number of items in the cheese department made me dizzy. Fortunately, one of my companions knew the terminology.

We left the store with the following set of French delicacies:

Roquefort is a blue cheese made from sheep's milk. A very popular cheese with characteristic blue veins and a rich taste, sung even by Alexandre Dumas.

Camembert is a very soft and tender cheese, slightly viscous to the touch. A good Camembert has a uniform texture and a velvety moldy white crust with reddish folds.

Brie is a cheese my family didn't appreciate due to its strong ammonia-like smell. Brie is usually in the form of a tablet covered with a white film of mold. Brie is similar in taste to Camembert, however, it is less oily.

It should be noted that most blue cheeses are named after their place of birth.

Not France alone

Magnificent blue cheese is produced by two regions of Italy, it is called Gorgonzola - cow's cheese with green veins. Danish Roquefort-inspired Danablu cheese is eaten without much reverence. I happened to buy a decent cheese in Holland, it is called Blau Claver and is sold as a souvenir in addition to porcelain Dutch shoes.

It is impossible not to recall the economic sanctions, which gave rise not only to a lot of jokes about the hardships of life without French cheese, but also to many Russian producers of this delicacy. Today, many cheese dairies in Russia are experimenting with noble mold.

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The story of the birth of my love for blue cheese is not new, but you can’t throw words out of a song. Like most, until a certain age, I considered such cheeses a nightmare and did not understand how "it" can be eaten. Well, at some point, I was then 26 years old, it seems that at a friend’s birthday party I still had to try German "Dorblu". Well, then I realized that I really liked him. I think that in order to understand the value of such cheese, a person must “grow up” before that.

Names of moldy cheeses

There are a huge number of varieties. And if I really like one variety (the aforementioned Dor Blue, for example), then some others just turn up. In France alone, the number of varieties is in the hundreds, and in fact such cheeses are produced not only in the homeland of champagne. Let's say one of the most popular and well-known varieties of Danable is made in Denmark. A my favorite "Dorblu Grand Noir" - in Germany. I also know that some German manufacturers have their own factories in Poland and the Baltic countries.

It is customary to divide varieties primarily by the type of mold. Namely:

• blue mold(or "blue cheeses"). The most famous varieties: roquefort, danablue, gorgonzola, dorblu.
• white mold. The most famous are brie, And Camembert. Moreover, in general, very popular varieties that can be seen on the shelves of almost any large supermarket.
• Red mold. Notable "representatives": brie noir, livado.

According to my observations, cheeses with blue mold can boast of the greatest demand, and those with red are in the least demand. In this sense, my tastes coincide with most gourmets.

How to eat blue cheese

I think it's just created as an appetizer for a good champagne or wine. Although such cheese is generally useful (it contains many useful vitamins), it is impossible to consume in large quantities, or in small quantities daily, because with a significant amount of blue cheese eaten intestinal microflora is destroyed. And the price is usually such that even if you wish, you won’t really “accelerate”. For example, 1 kg of Dorblu in Moscow costs about $30.

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Going to the supermarket is like a skillful test, because you really want to buy everything that your eyes see. The prices for the tastiest are sky high, and I have a strict rule: do not buy cheap products. Once I bought a very tasty blue cheese (I did not regret the money), but it accidentally rolled into the bottom cell of the refrigerator. The husband has already taken out the product and says: “Mistress, look what a beautiful mold, why translate the products like that?” I laughed out loud and asked my beloved to try the delicacy.

Gourmet blue cheeses

For us, French cuisine for several years remained incomprehensible. When expensive blue cheese appeared on the shelves, it became a sensation. Because we wildly eat a product where there is mold, which means a fungus. French blue cheese highly appreciated by chefs and refer this product to the group of blue cheeses. Each type of cheese has its name.

The most popular varieties:

• Roquefort;
• Saint Agur;

• gorgonzola;
• Bergader;
• Danable.

And the history of the creation of this cheese is reminiscent of a love story. According to one legend, a young Frenchman who worked as a shepherd was so carried away by a new passion that I forgot about production, food and my duties. The cheese is moldy. The guy was left without food and raw materials. But he still dared to taste the cheese, the taste really liked to him. It's just legend. 'Cause the cheese that's gone is withered and covered in fungus can't eat it is a direct health hazard.

Blue cheese is created in several stages, the mold is planted in a thin with a needle. The cheese product is stored in special conditions.

Taste of perfection

It is the mold that gives the unusual taste to the cheese. The large portion is too sweet. The product must be combined with other ingredients. Semi-dry wine is a good example.

I advise you to cook dishes with the addition of an expensive cheese ingredient.

And here they are:

• cheese sauce;

• onion cream soup(with the addition of cheese);

• tomatoes with gorgonzola;

• warm salad with beef, herbs and blue cheese.

Believe me french cuisine- an example of skill. Try something new, because you eat ordinary cheese every day.

Admit it, when we see white mold on a piece of our favorite cheese, we often cut it carelessly and eat the cheese ourselves and treat our loved ones. “Just think, penicillin will hit. The French deliberately infect cheese with mold so that it tastes better, ”we say with a laugh.
Is white mold on cheese so harmless? And what does it have in common with the noble mold, which is used to prepare salami, cheeses and wine?

What is mold?

Mold or mold fungi is the third kingdom of wildlife. Mold feeds on organic matter of plant or animal origin. Molds play a mostly negative role in our lives.
They:

• destroy food;
• are the source of numerous fungal diseases in plants.

Useful properties of mold

But since ancient times, man has learned to use a noble mold for cooking. These types of fungi are used in medicine, cooking, cheese making and winemaking.

Noble mold is characterized by:

• adjustable growth by special parameters;
• predictable reaction during the production of products;
• proven health benefits: normalization of the gastrointestinal tract and reduced risk of developing cardiovascular pathologies;
• acting as a natural food preservative.

However, even the beneficial properties of noble mold can cause allergies and dysbacteriosis. Therefore, products in the preparation of which mold was involved should be consumed in limited quantities.

The five most common are:

• wine;
• soy sauce;
• salami;
• lemon acid;
• cheeses.

Cheeses and mold

In the manufacture of some types of cheese, 3 types of mold are used:

• blue;
• white;
• red.

Blue mold is placed inside the cheese, while white and red mold, under certain conditions, grow on the surface of the product.
Thus, the well-known varieties of Camembert, Brie, Roquefort, Gorgonzola, Blue cheese are obtained.

Of the 60 types of white mold, only 5 are harmful to health.

At the same time, there are about a hundred slightly toxic substances in mold that can accumulate in the body. For this reason, noble mold cheeses must be excluded from baby food; they are contraindicated for pregnant women.

Why is common mold dangerous?

All mold that appeared on products outside the conditions of special production, that is, in domestic conditions, is dangerous for humans. Mycotoxins released by mold can cause dangerous diseases called fungal infections. It is no coincidence that mold is called the “silent killer”.

Mold can cause diseases:

• dermatitis and eczema;
• conjunctivitis and bronchial asthma;
• a sharp deterioration in the general condition, accompanied by nausea and vomiting;
• rheumatic joint disease.

Can you eat white cheese?

The rate of mold penetration into the product depends on the consistency of the product. Cheese, permeated through with dangerous (household) mold, must be thrown away!

hard cheese

In such cheeses, mold does not penetrate deep. This cheese can be eaten by first cutting off 2.5 cm around and deep into the moldy area.

Important! The knife must not come into contact with the mold.

Soft cheese

In loose succulent products, mold grows deeply. Soft varieties of cheese affected by mold must be thrown away, it is unsafe to eat them.

The same should be done with grated, crumbled or sliced ​​\u200b\u200bcheese, if even a few dots of household mold have appeared on it.

How to protect cheese from mold

At high temperatures, the cheese "floats" and quickly deteriorates; its storage at room temperature is short.

The optimal conditions for storing cheese are constant temperature and humidity:

• optimum temperature from 1.5 to 4 0С;
• humidity - 80-90%.

In a domestic refrigerator, such conditions are difficult to comply with. Here the temperature range is within 4 ... 7 0С, and the humidity changes every time the refrigerator is opened.

The most suitable place for storing cheese is a box for vegetables and fruits.

The most inappropriate is the refrigerator door, as there are the greatest temperature and humidity fluctuations.

At negative temperatures, the structure and taste of the product changes, so only cheese intended for dressing the main dish is stored in the freezer.

Additional measures

A piece of cheese is placed in the refrigerator, wrapped in a plastic bag or cling film to prevent it from drying out. Moisture begins to condense on the surface of the piece, and this stimulates the growth of mold. To avoid this, the cheese must first be wrapped in special cheese storage paper, then placed in a bag with holes for ventilation. If special paper is not available, parchment or baking paper will do.

The paper in which the piece of cheese is wrapped needs to be changed regularly.

Another way to protect cheese from mold is to cover it with a thin layer of vegetable oil. Such a dried film blocks the access of oxygen to the surface, and this prevents the development of the fungus. Before use, this film is washed or scraped off.

To store cheese without a refrigerator, it must first be wrapped with a linen or cotton cloth soaked in a salted solution. Then place in a cool dark place.

The shelf life of cheese is limited:

• 7 days - without a refrigerator;
• 15-30 days - in the refrigerator;
• 3 months - in the freezer.

Do not eat expired food. To prevent this from happening, a sticker indicating the expiration date must be glued to the package.

As a result

Household white mold is dangerous to humans. It can cause a number of diseases - mycoses.

If white mold appears on the cheese, you must do the following:

• in hard cheese, remove a moldy area 2.5-3 cm deep, without touching the mold;
• discard soft cheese;
• Discard crumbled or grated cheese.

To prevent the appearance of white mold on cheese, certain storage conditions must be provided:

• constant temperature not higher than 6 degrees;
• constant humidity from 80 to 90%;
• storage in a breathable shell (special paper, parchment or containers made of natural materials);
• adherence to storage deadlines.

Cheese is a healthy and tasty product, but if it is moldy, it is better to part with it. Health is more expensive!

Gourmets from all over the world cannot deny themselves the desire to enjoy exotic products. Noble moldy cheese has become one of the most desired dishes on the festive tables. This article will describe in detail the origin of this delicacy, the rules for its use, and also consider the benefits and harms of blue cheese.

How blue cheese is made and can it be eaten

This species appeared on the shelves of domestic stores relatively recently, therefore it made a splash for inexperienced consumers. Myths and misconceptions still revolve around this product. The main prejudice of buyers is stories about the dangers of blue cheese.

Obviously, mold on a piece of cheese stale in the refrigerator will signal that it should never be eaten. However, special varieties with blue, white and red mold have a special recipe, which takes its origins from French cheese makers.

There are a lot of ways to make such a product, as well as its varieties. It can be hard or soft. Some varieties are prepared from full-fat (this is a prerequisite) cow's milk, for others, sheep and goat's milk is taken as the basis. Depending on the color of the mold, different cooking technologies differ. But one thing remains unchanged - the product receives its multi-colored "blotches" thanks to a special professional treatment with strains of harmless penicillin fungi.

Types and names of blue cheeses

As mentioned earlier, the method of preparation and individual characteristics depend on each specific type of cheese. Their detailed description is in the following subsections.

With blue mold

Cheeses with blue mold are considered a noble variety of dairy products, they can be served on the table and used as an expensive delicacy. By cutting off a piece of such a product, numerous blue and green dots, as well as veins, can be found on the cut. Such an ornate pattern is provided by the cooking method:

1. Milk is brought to the consistency of cottage cheese and poured into a special form.
2. After all the whey is glass, the form is freed from excess liquid and the mass is rubbed with salt.
3. Then comes the stage of introducing a strain of the fungus. This is done with a needle. The surface of the product is pierced dozens of times to allow the fungus to spread freely.
4. As soon as the main part of the work is done, the curd mass is placed in a well-ventilated room and allowed to mature.

The most famous varieties of this variety are: Roquefort, Gorgonzola, Bleu de Cosse and Fourmes d'Amber. The benefits and harms of blue cheese will be discussed below.

With white mold

Cheese with white mold is the most popular and common among gourmets and ordinary buyers. The peculiarity of its manufacture is as follows:

1. Similarly with the previous option, the milk is brought to a curdled state, placed in a mold and the excess liquid is poured.
2. After that, the cottage cheese is carefully rubbed with salt.
3. In this case, fungal strains are not introduced artificially. The cheese “ripens” on its own, usually in basements where there is no access to light.
4. The walls in such rooms are densely covered with noble fungi, which begin to actively develop in dairy products.

Popular varieties of white moldy cheese are Brie and Camembert. The benefits and harms of white mold cheese will be discussed later.

Important! Quality cheese that has reached full maturity is completely covered with fluffy white mold, which can be eaten.

With red mold

The second name of this species is moldy cheeses with a washed crust. This is due to the principle of its preparation:

1. Before the beginning of aging, the curd mass is thoroughly washed several times with salt brine. This is necessary so that unnecessary “normal” fungal cultures do not develop in the milk.
2. After processing, strains of penicillin fungi are artificially introduced into the curd mass.

The variety of red mold cheese is distinguished by the color of the crust - it can vary from bright orange to deep burgundy.

The chemical composition and calorie content of blue cheese

The undeniable benefits of blue cheeses are due to their chemical composition. They contain a large amount of vitamins and minerals necessary for the body. They are also an excellent natural source of protein. The protein is of organic origin, therefore it is easily absorbed by the stomach, quickly and completely digested, being processed into useful energy.

The chemical composition and calorie content of blue cheese depends on the specific type of fermented milk product. On average, there are about 350 kcal per 100 g of delicacy, however, these are general indicators - some varieties significantly exceed calories, while others, on the contrary, have a more modest energy value.

Is blue cheese healthy?

Cheeses with noble mold made from goat's milk are considered more useful. They are not so fatty, have a lower calorie content and are easily absorbed in the digestive tract. Goat milk itself is also a natural source of phosphorus, vitamins A and B, iron and calcium.

Despite this, any species boasts a rich content of organic protein. They quickly saturate the body, leaving a feeling of satiety. Also, their composition boasts 9 essential amino acids necessary for the healthy functioning of the body, for example, histidine and validine. They are directly related to the process of cell regeneration and renewal. Blue cheeses are often recommended for people who have undergone surgery or serious injury, as these amino acids contribute to rapid healing and rapid restoration of the skin.

Is it possible to eat blue cheese for pregnant and lactating women

Despite its impressive benefits and high content of useful trace elements, it is better not to use blue cheese for pregnant and lactating women. This delicacy is a rather specific product, and during periods when all the resources of the body are directed to bearing or feeding a child, it can cause complex health disorders from the heart, stomach and liver.

Is it possible to give blue cheese to children

Noble mold cheeses should be treated with due respect. They are quite expensive, and this is understandable - they do not need to be turned into an everyday product. The proper use of such a delicacy should be like tasting.

It is unusual not only in taste, but also in its biochemical properties. Therefore, it is contraindicated not only for pregnant and lactating mothers, but also for children who have not reached at least adolescence.

Useful properties of various types of blue cheese

With mold for the human body is undeniable. Varieties differ in their texture, appearance, and favorable properties. This is due to the difference in the content of various trace elements and vitamins, as well as differences in composition.

Roquefort

Roquefort is considered one of the most consumed blue cheese varieties. The benefits of this blue cheese are as follows:

• is an excellent and useful prevention, as well as therapy for diseases of the cardiovascular system;
• relieves inflammation, therefore it helps to fight arthritis, gout and other diseases;
• slows down aging, and also stimulates cell regeneration. Roquefort perfectly prevents wrinkles, and also stops the formation of subcutaneous fat deposits - cellulite;
• like all dairy products, this cheese is high in calcium. This favorably affects the condition of teeth, bones and nails;
• helps to replenish the balance of vitamins, minerals and beneficial amino acids with regular use.

Important! Useful properties of Roquefort are determined by the ripening process of this variety. In the process of development, fungi create compounds responsible for health and longevity.

Gorgonzola

In addition to the spicy taste, Gorgonzola has several beneficial properties that have an important impact on a person's well-being and health. It contains many proteins, easily digestible fats and vitamins necessary for normal life. In addition, Gorgonzola is considered to be a powerful organic antioxidant, and its mold actively promotes digestion.

Dor Blue

Dor Blue is an expensive variety of cheese with noble mold, which has been recognized by thousands of connoisseurs of delicacies. It has a specific, but pleasant taste and aroma. The texture of Dor Blue is gentle and literally melts in your mouth. Like other varieties of cheeses, it has a high content of protein, trace elements and vitamins. It is recommended for use by people involved in active physical exercises, those who have low immunity or patients who have recently undergone injuries and operations.

Stilton

The popular variety of Stilton cheese is considered one of the main delicacies of England. His fame is supported by multiple facts. For example, world perfumers often use the piquant smell of Stilton cheese for their masterpieces. But the main secret of the popularity of this product lies in its composition. Stilton contains a large amount of useful ascorbic acid, which strengthens the immune system, and choline, which stabilizes the amount of cholesterol in the blood.

You can learn more about the production and benefits of this blue cheese from the video:

How to eat moldy cheese

As mentioned earlier, blue cheese is not a product of everyday use. Since this is an expensive delicacy, it should be tasted. Cheese is cut into thin and small pieces. There are 2 basic rules for the use of noble blue cheese varieties:

1. The product must not be eaten with hands. Pieces of cheese are taken from the cheese plate with a common appliance and transferred to personal dishes.
2. Depending on the type of cheese, there are also ways of serving. Some varieties need to be cut, while others, due to the peculiarity of their texture, are cut with a special blade.

During a cheese tasting, it is incorrect to try to take the largest and most beautiful piece for yourself. The fact is that the core of the product and its crust differ significantly in taste, therefore, according to etiquette, it is necessary to let everyone at the table enjoy the delicacy.

Cheese with mold for weight loss

• contains a large proportion of sodium, the main property of which is fluid retention in the body;
• has a high percentage of fat content (up to 42% on average);
• an impressive mass fraction of protein, due to which cheese will be difficult to fit into the daily balance of KBJU (kcal of proteins, fats and carbohydrates).

Based on these nuances, it is better to refrain from eating moldy cheese during weight loss.

What can be prepared from blue cheese

Noble varieties of blue cheese can be considered as an independent product on a cheese plate, as well as ingredients for salads, soups, pies and sauces (for example, for spaghetti). It can also be served as an appetizer. For example, hot toast with moldy cheese can impress the taste of even the most sophisticated gourmets, if you complement it with nuts, tomatoes, lettuce or even fruit.

Advice! Dry red wine is considered an ideal drink for drinking blue cheese.

Recipe for homemade blue cheese

The following video describes in detail the process of making blue cheese at home:

Harm of blue cheese and contraindications

There are a number of contraindications, in the presence of which blue cheese can cause serious harm to the body:

1. Chronic diseases of the gastrointestinal tract, for example, pancreatitis, peptic ulcer, etc.
2. Individual intolerance to individual components, especially allergy to penicillin.
3. You should also carefully observe the dosage of the delicacy. With excessive passion for cheese, a reaction from the central nervous system can be observed: increased excitability, impressionability and insomnia.

Important! It is worth reiterating the fact that this product is contraindicated for pregnant and lactating women, as well as children, as it can cause a food infection - listeriosis.

Selection and storage of blue cheese

As with any product, when choosing cheese, the first thing you need to pay attention to:

• date of manufacture of the delicacy;
• shelf life of blue cheese;
• storage conditions in closed and open packaging.

The texture of quality cheese is soft and loose, however, under any conditions, it must maintain integrity and not fall apart in the hands.

Buy cheese in small portions due to the peculiarities of its storage. It is not recommended to leave the product in the refrigerator. After eating, the cut should be covered with confectionery paper and try not to remove the delicacy from its factory shell.

Conclusion

Due to the low awareness of domestic buyers, the benefits and harms of blue cheese are still a mystery to many. This is indeed a rather specific product, but with proper use, following the recommendations and contraindications, it will be a great addition to the dining table and will not have a negative effect on the body. As sales increase, most of the prejudice disappears, and fewer people believe that blue cheese is harmful.

Irina Kamshilina

Cooking for someone is much more pleasant than for yourself))

Mar 29 2018

Content

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

Benefits of white mold cheeses

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

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

Composition of the product

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

Taste qualities

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

How blue cheese is made

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

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

Popular varieties

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

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

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

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

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

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

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

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

Boulette d'Aven - French flavored cheese with spices

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

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

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

Camembert is a plush cheese from Normandy.

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

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

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

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

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

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

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

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

How to eat white cheese

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

What do they eat with

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

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

Use in cooking

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

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

Storage features

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

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

What is harmful soft cheese with mold

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

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

Contraindications for use

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

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Cheese with white mold - production technology, the most famous varieties and use in recipes