How to eat cheese. How to eat soft cheese and how to properly serve a cheese plate

Camembert cheese - gourmet dish, capable of becoming a decoration of any table. This product is consumed in its natural form with pleasure, and also becomes an ingredient for sandwiches, salads, pies and other dishes.

What is it and what are they made of?

The description of Camembert cheese should begin with the fact that it is soft cheese with white mold. The taste and smell of the product is quite specific. Cheese smells like champignons or something similar forest mushrooms. However, some reviews contain comparisons such as "barnyard", "asphalt" and "earth". It cannot be said that Camembert is bitter - on the contrary, its taste is very delicate, sweetish and creamy. By the way, the crust is also edible, and the consistency of the pulp is viscous and extremely pleasant.

Usually Camembert is made from cow's milk, whole and not subjected to pasteurization, although goat cheese also takes place. The fat content of the product reaches 45%, which is not the highest figure. This type of cheese will ripen from three to six weeks - by the way, the color of the head and even its taste will depend on this.

What should real cheese look like?

When determining a real Camembert, the first thing to look at is the crust - it should be dense, white, sometimes with brownish or reddish streaks. The cheese head can resemble a flat cylinder with its shape, the height of which does not exceed three and a half centimeters. The diameter of the piece will be equal to eleven centimeters. Camembert is always produced in the same size, in addition, packed in a neat wooden box. Such containers allow you to transport and store the product without damaging its external characteristics.

When cutting a piece of Camembert, you can find light yellow flesh, very viscous and creamy. The consistency should be uniform and move from dense edges to a soft center. If the opposite is true, it warns that the cheese has been ripening under improper conditions. The crust should be white, although a blue-gray situation is also possible.

It is important to mention a couple of words about the smell - it is quite pleasant, so if notes of ammonia are found in the mushroom amber, this indicates that the product is overripe.

The piece is greasy and soft to the touch. Do not be afraid if suddenly after cutting a semi-liquid substance is found - such Camembert is ripe and is especially appreciated by gourmets.

Benefit

Camembert is very useful for restoring strength - both physical and mental, this feature explains the presence of a large number of amino acids in the product. Calcium and phosphorus, as you know, are responsible for strengthening the skeletal system, which means that nails, teeth and other parts of it will come into better condition. Camembert can even prevent tooth decay.

great idea will introduce cheese into the diet, being in the recovery period after fractures. In addition, the available potassium strengthens blood vessels and benefits the cardiovascular system.

The presence of beneficial bacteria has a positive effect on the condition gastrointestinal tract, and the melanin in the mold prevents burns from overexposure to the sun. Of course, we should mention the fact that Camembert has an extremely low lactose content. This leads to the fact that people suffering from its intolerance can safely eat cheese.

Harm

Camembert cheese is not recommended for pregnant women, nursing mothers and children under the age of seven. The problem is that the milk from which the cheese is made is not pasteurized, which means that listeriosis is likely to appear. In addition, cheese should not be abused by those who have overweight, cholesterol and hypertension. The rest of the people are only advised to stick to the nominal daily dose fifty grams, and everything will be all right.

calories

The calorie content of 100 grams of the product is approximately 300 kilocalories. In addition, the same amount of Camembert contains 19.8 grams of protein, 24.26 grams of fat and 0.46 grams of carbohydrates. Cheese is rich in various proteins and fats, as well as essential amino acids. You can also find vitamins and other useful elements- mainly phosphorus and calcium.

Period and methods of storage

It is worth saying that Camembert, unlike many other cheeses, needs to mature a certain number of weeks. In food, it is recommended to use it somewhere at the end of the fifth week. Therefore, when buying cheese, be sure to look at its expiration date.

Best of all, when five days are left before the expiration - it is on these days that the taste will be as pleasant as possible.

Of course, to consume a dairy product with expired suitability is strongly discouraged. Expired cheese will begin to multiply bacteria that can harm the digestive system.

How to eat and with what to combine?

The main rule of using Camembert is that it should not be eaten immediately from the refrigerator. The fact is that at low temperatures the product loses its taste characteristics, and its texture begins to resemble oil, which is not very pleasant. Therefore, it is better to get it out of the cold, let it rest for about half an hour, and then consume it.

For your information: while the product is still solid, it will be much more convenient to cut it into fragments of the required size. In addition, if there is mucus, it will also have to be removed. So that the knife does not stick to the cheese, it would be good to wet it with hot water.

In France, the place where Camembert cheese was invented, it is customary to serve it with a fresh crust. rustic bread. In urban areas, it is recommended to give preference to pieces of baguette sprinkled with olive oil and slightly toasted in the oven or crackers. If Camembert has semi-liquid consistency, it's a good idea to serve spoons to it.

cheese product can be served with a crust, and cutting it off - it all depends on specific taste and aesthetic preferences. From alcoholic beverages the most recommended is red wine. It is worth observing one rule: not cheese is a snack for alcohol, but cheese is washed down with alcohol.

In addition to bread, cheese is usually combined with nuts, grapes, pieces of melon, pear or apples. To form a plate, except different types cheeses, it would be good to prepare crackers, almonds and sweet berries.

The French, true connoisseurs of this cheese, prefer to do a very strange thing - cut off the crust from a piece and dissolve the pulp in a cappuccino. It is believed that the drink is both satisfying and no less appetizing. The combination of cheese and a fresh croissant will be delicious. Unusual, but extremely alluring will be a combination of Camembert and honey, or berry jam with sourness. Do not forget about the possibility of adding the product to soup, salad or pie.

For example, with Camembert, you can cook a wonderful fig-bacon salad.

Ingredients:

salad mix;
30 grams of finely chopped walnuts;
three fig fruits;
six slices of smoked bacon;
a few cherry tomatoes;
a tablespoon of honey;
one head of Camembert;
four toasts;
a cup of flour;
three eggs;
breading mix.

Refueling will be prepared from:

a tablespoon of mustard;
two tablespoons of wine vinegar;
five tablespoons of olive oil;
shallots;
spices.

If the bacon is raw, then first it is removed for ten minutes in an oven preheated to 200 degrees. At this time, halves of figs are fried in a frying pan in honey - no more than a couple of minutes on each side. Greens, halves of tomatoes, chopped bacon and figs are laid out in a bowl, the ingredients are sprinkled with nuts on top. The head of Camembert is cut into eight identical fragments, after which each one is rolled in flour, egg and breading step by step.

The dairy product is removed into a deep fryer heated to 170 degrees Celsius. It will be possible to get it when the pieces turn golden. After removing excess fat with a paper towel, Camembert will also be added to the common bowl. Everything is topped with dressing.

How to cook at home?

Camembert cheese at home is relatively easy to prepare. From the dishes you will need to prepare a large saucepan with a volume exceeding four liters. Do not give preference to enameled or aluminum containers. Then you will need molds - cylinders with holes that allow you to express the whey. The absence of a bottom in this case is even considered a plus. Holes should also be present in the covers. Of course, a thermometer will come in handy, but we should not forget about a plastic box suitable for storage in the refrigerator.

It is better to take pasteurized milk, in the amount of three liters, and mesophilic starter, in the amount of 75 milliliters. In addition, you will need calcium chloride in the form of one ampoule of ten percent aqueous solution, an enzyme that can curdle milk, in an amount of 0.1 grams, and a couple of pinches of dry mold cultures. It is also worth preparing two-thirds of a tablespoon of salt.

After a specified period, Camembert will become like jelly. It is cut into cubes with sides of one and a half millimeters and set aside for eight minutes until all the whey is gone. Then the cubes are put on fire - the temperature is again 32 degrees, and everything is mixed for about twenty minutes. The whey is poured into a bowl, and the dense part is compacted into molds, after which you have to wait a couple of hours and turn the cheese over.

For the next four hours, Camembert should be turned over every half hour. Finally, everything is laid out in Plastic container lined with paper towels. The paper will need to be changed when it gets wet, and the head turned over daily. In two weeks, mold will grow on Camembert. This will be a sign that the product can be wrapped in foil and put in the refrigerator for a month until fully ripe.

A lot of interesting information You can learn about this cheese from the video below.

Today, cheese lovers can enjoy an abundance of completely different types of cheese. dairy product. But do we know how cheese affects human body and is it beneficial to use?

useful product

When used in moderation, cheeses are very useful: it is a complete protein product, which contains a set of amino acids that are very important for humans. All types of cheese contain a large amount of phosphorus and calcium, which are necessary for the teeth and skeletal system, as well as a lot of vitamins: A, B1, B2, B6, B12, D and PP. In addition, some soft cheeses contain enzymes that suppress pathogenic flora in the intestines and restore its protective layer, which helps the intestines work better. Cheese is indispensable for people who experience strong mental and physical stress, as well as for pregnant and lactating mothers.

Cheese contains a large amount of the amino acid tryptophan, which is responsible for the production of the hormone of joy. Tryptophan is a natural antidepressant good sleep, relieves nervous tension, reduces irritability, improves mood, enhances efficiency and concentration, and also helps to avoid migraines and headaches. In addition, this amino acid contributes to the production of growth hormone, cures for eating disorders (anorexia, bulimia) and reduces the effects of nicotine and alcohol poisoning. Tryptophan will also please those who lose weight, because it normalizes appetite, reducing hunger and reducing cravings for carbohydrate foods.

But do not get too carried away with cheese, because with excessive intake of tryptophan in the body, the effect can be completely opposite: you should expect migraines, sleep disorders, nightmares.

We eat and do not harm

Cheese, like any other food product, overuse can harm the body. This is very nutritional product, which contains a large number of fat - from 20 to 60 percent of the dry matter, so it certainly cannot be classified as dietary. The calorie content of cheese varies from 225 to 445 kcal per 100 g, and this is comparable to the calorie content of a whole bar of chocolate!

“I would advise a healthy person to adhere to the following norms: eat two pieces of any semi-hard cheese (about 50 g) or 40 g per day grated cheese in the first half of the day. Soft cheeses are less high in calories, and you can eat them even in the afternoon, but not more than 100 g,” says nutritionist Ekaterina Pavlova.

For people who are obese or prone to fullness, it is advisable to limit or completely abandon the use of cheese. For those who are on a diet, but cannot live without cheese, nutritionists recommend doing light salad with feta, mozzarella, cheese or Adyghe cheese for dinner. They will be an excellent source of fiber, vitamins and complete protein, while the fatty tissue will help break down the calcium contained in the cheese.

But with low-carb diets, cheese is simply necessary, experts say. These diets are high in protein, which in turn causes deficiencies in the amino acids, vitamins, and minerals needed for their processing. The same elements are needed for the functioning of the brain, and for the general normal state. And cheese, where there is both fat and trace elements, in this case saves the situation.

Helpful but not for everyone

People with the following diagnoses will have to refrain from eating the product:
- lactase deficiency (intolerance to milk proteins);
- sharp inflammatory diseases gastrointestinal tract (colitis, gastritis, pancreatitis, cholecystitis);
- urolithiasis disease;
- pyelonephritis;
- gout;
- hypertonic disease.

In addition, cheese is a high-protein product that can trigger allergies. Most often allergic reaction occurs on rennet cheeses (for their preparation they use rennet extract rennin, also known as chymosin, is a digestive enzyme of animal origin, which is isolated from the stomachs of calves after slaughter).

Why cheese can be dangerous?

processed cheese

Often used in their production vegetable fats instead of dairy, and they provoke the deposition of cholesterol on the walls of blood vessels and reduce immunity.

with mold

On the one hand, it helps to absorb calcium, besides, moldy cheese (in moderation!) Improves the production of melanin, which protects the skin from exposure to sunlight. On the other hand, the fungus Penicillinum, which is found in the mold, produces an antibiotic that destroys beneficial bacteria in the intestine. However, this danger is considered exaggerated: the body can resist a huge range of modern antibiotics in large doses.

However, some people should still refuse blue cheese. Firstly, pregnant women: some varieties of cheese contain bacteria that can cause serious fetal illness and even miscarriage. Secondly, do not use for people with fungal nail diseases, dysbacteriosis or thrush. And it is better not to give cheese to small children, the elderly and people weakened after serious illnesses.

Cheeses of different types

Cheese is very useful product. There are many cheeses that differ in composition, production technology, aging time and quality. All cheeses are divided into two types: cottage cheese and rennet. In production rennet cheese a special enzyme is used, and these cheeses are known to us as "hard".

What are the health benefits of cheese?

Cheese contains many useful substances First of all, it is an easily digestible protein. Cheese has in its composition a variety of trace elements: magnesium, potassium, calcium, but most importantly - in cheeses durum varieties contained great amount tryptophan. Tryptophan is the amino acid from which serotonin is formed: the famous endorphin hormone that elevates our mood.

Do children need cheese?

What should you eat with cheese?

It is best to eat cheese with greens: fiber, which is found in lettuce leaves and other greens, “binds” fats, preventing them from being absorbed too quickly.

What kind of cheeses to eat so as not to get better?

Which manufacturers are better: ours or foreign ones?

In Russia, initially there was a tradition to produce curd cheeses, and in other countries - France, Switzerland - on the contrary, the production of hard cheeses developed. Therefore, it is worth buying imported hard cheeses, and Russian-made curd cheeses.

What fat content to choose?

All cheeses have different fat content: from 2-4% to 75%! But when eating low-fat cheeses, be careful: calcium from low-fat foods is not absorbed.

Is mozzarella cheese healthy?

This cheese has a number of undeniable advantages: firstly, it has a low percentage of fat, and due to this it is used in therapy. excess weight. Secondly, it contains a lot of calcium: 6 times more than in cottage cheese, and 10 times more than in milk! Calcium is especially well absorbed at night, so soft cheese is recommended for dinner. If you eat a small piece of cheese before going to bed, the process of losing weight is much better. The main thing is to observe the measure: it is enough for a piece of cheese to be the size of half a matchbox.

How to store cheese?

Cheese can be stored in the refrigerator enough long time. However, cheese should be consumed in a warm form ( room temperature) and not chilled. If the cheese is moldy, it is useless to cut off the mold: such cheese cannot be eaten.

How to choose cheese?

It is very important to be able to choose quality products. First of all, you should look at appearance a piece of cheese: so that there are no cracks on the head of the cheese, so that it is correct form. If this is a slice of cheese, then oily secretions should not appear: their presence indicates that additional vegetable oils. Cheese must have a normal, good, strong, but nice smell. One of the common shortcomings of cheeses is immaturity, which manifests itself in an uneven color.

For many of us, a cheese sandwich and hot sweet tea – unforgettable taste childhood. But it turns out that this is not the only way to enjoy the delicate cheese aroma and taste. Cheeses are also considered excellent dessert. There is a whole science of foods and drinks that perfectly complement the taste of a particular type of cheese.

What makes cheese better

The culture of cheese consumption originated in Europe and has a long history. Since ancient times, cheese and wine have been consumed here together, so over time, rules have been formed for choosing the most suitable combination of these products. For example, fruit wines are ideal for white and fresh cheeses. smooth, fatty cheeses will taste better if washed down with slightly oily wines. The taste of very salty cheese will balance the sour wine. Cheese with hyperacidity complements sweet wine well. For soft varieties cheese the best supplement there will be dry fresh red wine, but, as a rule, white wines are served more often with cheeses. But for hard cheeses, the best accompaniment is sherry, port wine or slightly chilled red wine. Interesting combinations of cheese and wine are obtained, which are made in the same region.

Those who like to surprise guests and experiment with tastes are recommended to try how cheeses and beer are combined. You should start the tasting with light cheeses and light beers, gradually moving to cheeses with more pronounced aromas and more strong beer. Beer at the same time should not be icy: slightly chilled it is more aromatic. The main rule is not beer with cheese, but cheese with beer. Take a bite of the cheese, appreciate its aroma, and then take a small sip of beer to enjoy the taste to the fullest.

As for products, the taste of hard cheese is perfectly set off by nuts, dried fruits and fresh fruits except for citrus fruits. Cheeses are served fresh. White bread, Rye bread and crackers. But be careful with proportions: the taste of cheese should not be drowned out by the taste of bread. Hard cheeses are also added to soups, pasta, omelettes, scrambled eggs and pies. It perfectly thickens sauces, is perfect in a melted state (fondue), harmoniously complements meat and vegetable dishes.

Cheese serving rules

You also need to know how to serve cheese. If you intend to serve cheese as a dessert or gourmet snack, without much beautiful dish not enough. It can be ceramic, porcelain and even wood or marble. The main thing is to do everything neatly, beautifully and according to the rules.

Along the edge of the dish, they usually have sliced \u200b\u200b hard cheese, in the middle - crumbly cheeses, and a little to the side - soft. Make sure that sliced wafers and pieces of cheese of one variety do not come into contact with cheese of other varieties, so that flavors do not mix. True, experts believe that the taste of cheese is revealed better if it is cut into cubes, and not into thin slices, as we used to do at home. But you will not be able to cut aged hard cheese into slices or cubes: due to its structure and the minimum amount of moisture, such cheese can only be crumbled special knife into pieces or grated.

Along with the cheese plate, plates with grapes, apples, pears, raisins, figs and prunes are served. But, of course, you should not try to surprise guests with the number of varieties of cheese. If cheese is supposed to serve as an accompaniment to an aperitif, two or three varieties of cheese and crackers may well be enough. As a dessert, a cheese plate can be more varied and include a wider variety of cheeses in a variety of textures and flavors. Cheese must be warmed to room temperature, so cook cheese plate follows in advance.

A great combination is obtained when both cheese and drinks are made by the same manufacturer. So, table red and white cheeses are best suited for Džiugas cheeses. grape wines DŽIUGAS®. And if you are already familiar with the combination of cheese and wine flavors, try the propolis tincture “Legendinis DŽIUGAS ®” with a piece of Džiugas cheese. Notes of honey, poplar buds, wax and incense, combined with a touch of nuts and cream, guarantee an unforgettable dining experience. By the way, Džiugas also produces honey of the same name. And, as you know, hard aged cheese and honey is one of the classic flavor combinations.

For those who have not yet become a connoisseur of such amazing delicacy, like cheese, there is a lot of exciting things to come. Choose, taste cheese with friends, and you will definitely fall in love with this wonderful product.

Surely from every foreign trip you bring cheese as the main souvenir. How do you choose it in the store? How do you eat then? If you say that for breakfast with bread, any Italian will shudder. Travel and food blogger from Milan Marina Korobulina shares the secrets of craftsmanship with Life.

Formaggio is a word well known to a true Italian cheese lover. By the way, there are more than 450 varieties of this delicacy here. And no Italian can boast of having tried every one of them.

In many restaurants in Italy, you will be offered to start your dinner with a cheese tasting. The locals never give up. This pleasure is called antipasto, that is, an appetizer that warms up the appetite before the main course. To be honest, sometimes this stage of eating is so rich that the continuation of dinner may be in question.

What is the most important thing in dinner? "Pleasure and tranquility!" - any Italian will tell you. So don't rush! When you see a plate or tray on a wooden base in front of you, enjoy visually and look forward ... Combine cheese with the proposed fruits, as well as vegetables and bread. Jam and, of course, honey will help you bring the taste to perfection. In no case do not mix cheeses with other dishes. And you will discover an amazing world of new flavors!

Sometimes a cheese plate is also served for lunch, although from my experience I can say that this is less common at lunchtime. After all, it is worth accompanying such a dish with a glass. good wine, and not everyone can afford to drink during a work break.

By the way, Italians never eat any cheeses for breakfast and cannot even imagine this amazing and strange fact. Only sweets at the beginning of the day and quickly!

And now I propose to get acquainted with just a magnificent ten Italian cheeses, whose names you need to remember and be sure to buy these cheeses in Italy at the first opportunity.

1. Parmigiano Reggiano and Grana Padano (Parmesan and Grana Padano)

Two well-known types of cheese that are popular both in the gastronomic world of Italy and outside the country. They are quite similar, but some distinctive features are still present. The first is the region where they originate. Parmigiano Reggiano is especially valuable in Emilia-Romagna. His brother Grana Padano can often be found in the Lombardy region. If we talk about the difference in tastes between cheeses, then it should be noted that Grana Padano is more melting and less fat than Parmigiano (which has a more tart taste). And the cost of Grano Padano is lower than that of Parmigiano Reggiano.

The ripening period for Grana Padano lasts from 9 to 24 months. Parmigiano Reggiano has from 12 and up to a maximum of 36 months. Due to their crumbly and aromatic texture, these two cheeses are most often added to pasta. Although with a drop of honey, they will look great on your plate.

2. Mozzarella di Bufala (mozzarella di bufala)

This handsome man comes from the south of Italy. The name comes from the Italian verb mozzare, which means "to tear off". This is how they prepare it with their hands before serving: they tear off each ball from the total mass. Buffalo milk cheese is very delicate and has a delicate taste reminiscent of yogurt. Pairs well with a drop of olive oil, fresh tomatoes and basil. And in no case do not pour out the milk in which the balls were stored. If suddenly you decide to continue your meal the next day, then they must be put in a container with this same liquid.

3. Stracchino (stracchino)

In the dialect of the region of Lombardy, from where this cheese originates, the word is translated as "tired". What seems to be the connection? The fact is that in the north of Italy in the summer a herd of cows is driven to the mountains. And milk is taken only from cows who are tired of a long transition.

4. Robiola (robiola)

Cheese, which is quite tender and mild taste. When buying, pay attention to the date: it is preferably served on the table on the second or tenth day after preparation. This cheese consists of three types milk: cow, goat and sheep. To enjoy this taste is advised with red semi-sweet wine and small piece of bread.

5. Asiago (asiago)

Young cheese, with an exposure of only 60 days, goes well with red wines and traditional dishes such as gnocchi and polenta. More mature cheese, from 11 to 16 months, is perfect for pasta, risotto. And white wine and fruits will show his character from a new side.

6. Gorgonzola (gorgonzola)

But this cheese for an amateur - from cow's milk, which has a very spicy and unusual taste. The pungent odor is one of distinguishing features of this cheese. Pairs well with strong, sweet and dry wines.

7. Fiore sardo (fiore sardo)

Note to those who are going on a trip to the island of Sardinia. It is logical that the "flower of Sardinia" is produced only here. The cheese takes its name from the ancient method of preparation: they used a wooden type mold, on the bottom of which a flower was carved. It owes its special aroma and mild taste to olive oil and vinegar, where it is dipped towards the end of the ripening period. This cheese is recommended to be accompanied with fruit, jam or honey.

8. Caciocavallo (cachocavallo)

And this cheese is for those who make their way towards Sicily. There are two types of this cheese of different aging: the first is soft, 45 days of aging, and the second is semi-hard, aged up to six months.

9. Pecorino (pecorino)

Solid sheep cheese two year exposure. Combines with grapes and various jams. When in Rome and ordering Carbonara pasta, pay attention to the fact that it is served with Pecorino Romano cheese. Treat yourself to something that the real inhabitants of Rome appreciate, and pleasantly surprise the waiter with knowledge of the matter.

10. Ricotta (ricotta)

Perhaps one of the favorites of the inhabitants of sunny Italy. non-greasy, the most delicate cheese rich in mineral salts and vitamins. Well absorbed and often used by housewives in home kitchen and not only. This fresh cheese from buffalo or cow's milk will appeal to everyone.