French blue cheese title. The benefits of white cheese

Cheese is the pride of France. They are known all over the world for their unsurpassed taste and aroma.

In French, the word for "cheese" sounds like "le fromage" (or in the original - le fromage). It is believed that it comes from the distorted "formage", that is, "formation" or "shaping". And this is no accident. After all, the layout of the curd mass, which is formed as a result of coagulation of milk, into molds is a very important step in the manufacture of real cheese.

To date, more than 500 types of this are produced in France. dairy product. And each of them is unique in its own way. French cheeses can be soft or hard, young or aged, with a hard rind or mould, from goat or cow milk.

However, experts are surprised not only by the variety of types of this product, but also by the incredible number of its forms. So, French cheeses, photos of which are presented in this article, are produced in the form of circles, disks, rectangles, drums, squares, standing and lying cylinders, ingots, cones, hearts and triangles.

Why is this product not produced in a single form? The fact is that all French cheeses have their own personal history, life and even character. For example, cheeses such as Brie and Camembert are always made in the form of a disk. After all, it is in this form that the product ripens evenly and turns out to be very tasty.

Name Features

All French cheeses have not only their own character and individual history, but also unique name. Moreover, each product has the AOC label. She means that this variety owns the Appellation d'origine contrôlée, that is, the Original Controlled Name, which can only be assigned to those cheeses that meet all the requirements of the current legislation.

Thus, any kind of French cheese should be made only from high-quality raw materials, that is, milk. Moreover, the entire process of manufacturing the product must strictly comply with local established recipes and traditions.

The cheese that bears the corresponding French name can only be produced in the region of France where it was historically prepared.

The first AOC label was awarded to Roquefort in 1925 and the last to Rigotte de Condret in 2009.

Classification

Each state has its own classification of cheeses with its own system and terminology. But most of this product can be easily identified in groups, based only on its structure, types of crusts and the principle of formation, on which the amount of moisture in cheese (or so-called whey) depends.

Based on this system, cheeses from France can be divided into types such as:

• fresh;
• fresh aged;
• soft white;
• semi-soft;
• hard;
• blue;
• flavored.

It is impossible not to say that this or that French cheese recipe may include either cow's, or goat's, or sheep's milk. In addition, this product can be produced on private farms or industrially.

Fresh cheeses

To understand what differences certain types of French cheeses have, you should consider them in detail.

Fresh cheeses are quite easy to distinguish from other varieties. After all, they have a white and shiny surface. This product does not have a peel. As a rule, it is ready for use within a few days or even hours after production.

Eighth place - Emmental

This product has spicy and sweet taste with characteristic piquancy. Large cavities are visible in the section of this cheese. Their presence is explained by the manufacturing process, as a result of which bacteria secrete carbon dioxide. In some countries, it is called Swiss, since it was in this state that it was first produced.

In combination with cheese such as Gruyère, Emmental is used to make fondue.

Ninth place - Reblushon

It is a French soft cheese made from unpasteurized cow's milk in the Savoie region at the foot of the Alps. This product has a so-called washed crust. After all, after pressing it is thoroughly washed in brine.

Reblochon was originally made in the Arly and Tone valleys. Its name comes from the verb reblocher, which in French means "re-milk the cow". According to legend, in the 16th century, peasants paid a tax that depended on the amount of milk produced. To reduce the tribute, cows were not milked in the presence of officials. But after the tax collectors left, this process was carried out again. It was from this milk that the peasants made the magnificent Reblushon cheese.

This product is produced in the form of a circle, which matures for 2-4 weeks. The finished cheese has an orange rind with a thin white coating and a sweetish pulp.

Tenth place - Roquefort

It's blue french cheese with mold. It is ideal for making salads fresh vegetables. In addition, this product is served with toast and white wine. It is made from pasteurized sheep's milk. After a long exposure, the cheese acquires the taste of hazelnuts.

Now you know which top ten cheeses are the most popular among the French. But in addition to the listed varieties, I would like to introduce others. If our rating had 11th place, then, without any doubt, it would have been taken by French soft goat cheese Sainte-Maur-de-Touraine, which has a brackish-sour taste and a nutty aroma. It ripens from 10 days to 6 weeks.

In addition, I would like to highlight the French soft goat cheese called Chabichu-du-Poitou. He possesses specific smell milk and a strong nutty flavor.

Popular French cheese with an unpleasant aroma

Vieux Boulogne is the stinkiest French cheese made in Boulogne-sur-Mer in the Nord-Pas-de-Calais. It is made on the basis of unpasteurized cow's milk and matures for 7-9 weeks. Head this product has a square shape.

Vieux Boulogne cheese is known all over the world for its strong aroma. In the fall of 2004, experts from Cranfield University awarded him the status of "the most smelly cheese."

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. gourmet delicacies and better understand national cuisine 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 oily texture, delicate taste and a rather pungent 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 really does look like it. 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.

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.

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.

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%.

Saint Nectaire

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

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.

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.

Cantal

Another hard cheese from Auvergne, which is considered one of the oldest varieties in France. Farm kantal is made from raw milk, and for commercial needs - from pasteurized. The cheese has a bright pronounced taste and aroma, its crust is hard and thick.

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. eat it dessert spoon and served with Burgundy wines.

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.

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.

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.

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.

coeur de chevre

The name translated from French means "goat's heart", which clearly characterizes this cheese. It is made from raw goat 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.

Delis de Bourgogne

"A delicacy from Burgundy" is known in the regional french cuisine since the 18th century. This gentle soft cream cheese has a dense light flesh, covered with a velvety crust of mold.

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.

Rocamadour

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

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.

Puligny St. Pierre

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

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.

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.

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.

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.

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.

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.

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. Cheese has a deep rich taste and aroma, golden pulp with a dense and at the same time soft texture.

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.

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What is blue cheese? These are special varieties of cheese that are produced with the addition of types of food mold that are safe for the body. As a rule, this is a mold from the genus Penicillium (It has a specific smell and taste, it is used in the production expensive varieties Brie type cheese, Camambe?r (French camembert) - varieties of soft fatty cheese from cow's milk). The color of the mold can be different: blue, light blue, greenish, white, etc. Mold can only cover the top of the cheese "head" or be inside the cheese mass in the form of spectacular veins. Most noble mold cheeses are made from cow's milk. An exception is the famous Roquefort cheese, for the manufacture of which sheep's milk is used.

Cheeses can be conditionally classified into blue cheeses and soft cheeses. Most of these cheeses belong to the elite category. Their maturation period is from 2 to 6 weeks. Shades of taste and aroma can be very diverse - depending on the method of preparation. There are several types soft cheeses. Some go on sale immediately after production, others require a short exposure and, depending on this, they can be divided into two groups:

1) white cheeses- cheeses, on the surface of which a thin white crust forms with a touch of mold, which is specially cultivated by spraying with penicillin.
As a result, cheeses acquire a spicy, peculiar taste and smell - slightly ammonia, mushroom or spicy pepper. The most popular cheese of this group is Camembert. It has a dense oily texture and a characteristic smell of damp earth, moss and mushrooms.

2) blue cheeses— Cheeses that ripen from the inside, resulting in the formation of a bluish mold on the surface. It is to this group that the famous Roquefort belongs. It is aged in deep cellars, and its taste depends on the length of maturation. White or slightly yellow dough, pierced with veins of blue-green mold, gives the impression of a marble color. Blue cheeses have a buttery or grainy texture and have a pungent or salty-spicy flavor and mushroom aroma. They are made using a very simple, but time-consuming technology. Milk for cheeses is curdled at 30 degrees. The cheese mass is not pressed, but suspended in gauze, and the whey drains naturally. After two weeks, the cheese is salted and pierced with long needles with mold fungi. Thus, blue streaks spread throughout the volume of the cheese mass.

Soft cheeses can be further divided into two groups:

With washed edges;
. with natural edges.

Washed-rimmed cheeses have a strong smell of hay, mushrooms, hazelnuts, and mold, and their flavor ranges from mild to very strong. As a result of regular washing of cheese circles in brine, wine, beer or whey, ordinary mold does not appear (or appears, but then disappears), and therefore red mold bacteria develop. It stays on the edges so that the crust becomes creamy orange or brown. Cheese dough most often turns out to be yellow. The recognized birthplace of soft cheeses with a washed rind is Burgundy. Typical varieties of this group include Epoisse, Maroy, Aivaro, Munster, Remudu. Cheeses with natural rims are made from sheep's and goat's milk. Due to special processing, they have slightly wrinkled edges. Over time, wrinkles increase, and a bluish-gray mold appears. The young cheese has a fresh fruity taste, but over time it becomes very sharp, with a nutty flavor. Among these cheeses, the best known are Chabichou du Poiteau, Saint-Maur and Crotten de Chavignoles.

Ardi-Gasna

Cheese is made from sheep's milk. The taste depends on the quality of the milk, the condition of the pastures, the climate and other factors affecting its maturation. Ardi-Gasna is made high in the Alps, in shepherds' khiyasins, where it matures for 3 to 6 months in cool cellars. Outside, the cheese is smooth, casts in various shades, from brown to yellow-gray. Its natural edges are covered with a crust, sometimes with a slight gray moldy coating. Inside, its color ranges from light yellow to straw yellow. Has few eyes. Firm to the touch, but pressed under the fingers. The taste is nutty, fresh, and with good aging it acquires pleasant piquancy. Circles of this cheese weigh 3-5 kg, their diameter is 20-30 cm.

Bleu d'Auvergne

This French blue cheese, marked with a special quality mark, is an analogue of Roquefort. Bleu d'Auvergne cheese has been produced since the 19th century in the Santal Mountains from cow's milk of special breeds of cows typical of that area. The cheese matures for three months in a damp cellar. Like any other blue mold cheese, it is riddled with green-blue mold veins. The cheese mass of Bleu d'Auvergne is moist, sticky and slightly friable, but should not be crumbly. The cheese has a strong pungent aroma and a spicy, not too salty taste.

d" Auvergne

Cheese is made from cow's milk. Ripens in a damp cellar for 3 months. The cheese is covered with blue mold, and its circles are pierced with bluish-gray veins. Has a strong aroma and spicy, not too salty taste. The cheese dough is moist, sticky and slightly crumbly, but by no means grainy. The weight of the cylinder is 2 - 3 kg, the diameter is 10-20 cm. The cheese is marked with the AOC quality mark.

Bleu du Haut-Jura

Cheese is made from cow's milk. It is also found commercially under the name Bleu de Setmonsel or Bleu de Ges. During the manufacturing process, the cheese is stuffed with blue mold, which gives it its blue color. Maturing 2 months. Bleu de Ges is better in summer and autumn, and the Bleu de Setmonsel in autumn and winter. good cheese has an impeccable crust and has an unclear, slightly bitter taste with a slight hint of mushrooms. The weight of the circle is up to 75 kg, the diameter is 36 cm.
The cheese is marked with the AOC quality mark.

Cheese is made from cow's milk. Brie soft cheese has been known in France for several centuries. For the production of this cheese, only fresh (not pasteurized) milk is used. Milk is fermented rennet, and after two hours the clot is placed in molds. Within 24 hours the cheese is unloaded. Then it is taken out of the molds and salt is sprinkled on its surface. Brie matures within 2-4 weeks, and its characteristic red color develops on its surface due to the growth of pigment-forming bacteria. Ripening occurs due to the activity of mold enzymes that penetrate inside. The consistency of mature cheese can vary from waxy to semi-liquid. Cheese has a sharp taste and ammonia smell. Circle weight - 1.2 kg, diameter - 37 cm.

Camembert

Cheese is made from cow's milk. It is one of the most famous soft cheeses. Camembert's production hot weather is difficult, so it is usually done between September and May. Under favorable conditions, mold growth is rapid, and very soon the surface of the white mold turns blue, so that the cheese has a bluish-gray appearance. Then the cheese is transferred to another basement with a temperature of about 10 ° C and high humidity. Under these conditions, mold growth is significantly slowed down, and the mold itself acquires a reddish-brown color. Now the cheese becomes viscous and is considered ripe. It should be soft to the touch, but not crumble when cut. A hard center surrounded by a semi-liquid mass near the rinds indicates that the cheese is poorly cooked. A good Camembert should be covered with a velvety white crust, and the "wrinkles" should be slightly rosy-red. The smell is fresh, perhaps with a hint of mushroom. The taste is delicate, and in no case should give away ammonia. The product is transported in light wooden boxes or packed in straw for six cheeses at once. They try to sell Camembert as quickly as possible, because it does not store well. Because of this, it is often sold unripe. In this case, it can be put to ripen at home. Before use, Camembert is placed in cool place but not in the refrigerator. The cut cheese is no longer ripening, so it is better to eat it as soon as possible. Disc weight - 35-45 kg. Marked with the AOC quality mark.

Roquefort

Cheese is made from sheep's milk. It is perhaps the most famous of all blue cheeses. There are a great many imitations of this cheese, the names of which speak for themselves. For example, Danish Roquefort, which is made from cow's milk. Traditionally used to form mold Rye bread. In addition, cheeses are pierced with long needles and sprinkled with dried rye mold. Then Roquefort mold settles in the air channels, which subsequently forms gray-blue streaks. Real Roquefort matures for at least 3 months in limestone caves. In the early stages of maturation, sheep's milk cheese has a sharp taste that not everyone likes. However, this taste either disappears or softens during the subsequent ripening process. Cheese also leaves a peculiar aftertaste. The most successful seasons for its manufacture are winter, spring and early summer. The weight of the cylinder is 2.5-2.9 kg. The cheese is marked with the AOC quality mark.

And here is a description of Roquefort cheese from A. Dumas. This is a cheese that is produced in Roquefort-en-Rouergue, in Aveyron. It is made from a mixture of goat's and sheep's milk, which is heated, curdled and placed in a mould. After that, each such small mass is surrounded by a strap so that the cheese mass does not blur. Cheeses are dried in cellars, where there must be a very strong draft. Then they are salted, covered with a layer of salt, and several cheeses are placed one on top of the other after they have been salted for three to four days. The cheeses are left to mature, carefully cleaned and washed each time a more or less colored layer appears on the surface. When this colored layer turns red and white, the cheeses are ready to be eaten. This usually happens after the cheese has been in the cellar for three or four months. We recommend Roquefort, which is rightfully considered one of our best cheeses.

Saint Marcellin

Cheese is made from cow's milk. Ripens 4-6 weeks. At the end of maturation, its orange rind is covered with a slight coating of mold, and the taste becomes slightly nutty and salty. Over time, the cheese dries out, acquiring a spicy aroma, but its flesh should not crumble. Disc weight - 80 g.

Gorgonzola

Only two Italian regions historically associated with the production of gorgonzola can legally produce cheese and only in the following provinces: Novara, Vercelli, Cuneo, Biella, Verbania and the Monferrato territories in Piedmont and Bergamo, Brescia, Como, Cremona, Lecco, Lodi, Milan, Monza, Pavia and Varese in Lombardy. The milk used in the production of Gorgonzola comes from cows grazing in the pastures of these provinces only. Only such cheese can receive the status of DOP - Protected Designation of Origin.
Gorgonzola - white cheese from cow's milk, with green mold streaks. It is soft, with a creamy, slightly sweet taste. Remove gorgonzola from the refrigerator for about half an hour before use. During this time, it takes the right texture and taste. Gorgonzola aging is 2 months for the sweet type and 3 months for the savory type. In order for the consumer to recognize the authentic cheese, the Consortium provides manufacturers with foil with the letter “g” imprinted on it. Such foil can only be held by companies authorized by the consortium.

Danablue

Danish cheese made from cow's milk. Roquefort inspired Danish cheese makers to create it. This cheese is also called Mormora. Pasty, matures for 2-3 months and is more suitable for everyday use.

Wine and cheese are classics of intelligent libations. There are several general rules for serving cheese with wine. It is desirable that cheese and wine are made in the same country. It is important to remember what brighter taste cheese, the stronger and more mature the wine should be. Before serving the cheese to the table, it is necessary to hold it on the table with room temperature some time, only after that the whole taste palette cheese.
Camembert and Roquefort are good to serve as an appetizer before lunch and dinner. Soft round cheeses are usually cut in half, and blue cheeses are usually cut into cubes. The taste of Camembert is perfectly complemented by young red wines. And the peculiar taste of Roquefort is emphasized by dry red vintage wine drinks. These types of cheeses are especially popular in France. Success French species soft cheese is attributed to the mild climate. The production of these cheeses is especially successful on small farms located near large cities or resorts.

And a few words about the cheese plate

Cheese plate- a dish for aesthetes. For it to be “correct”, at least five types of cheese must be presented on it. The cheese platter can be served as a main course or as a dessert. In the first case, the pieces of cheese are larger, and each participant in the meal is entitled to a device. In the second case, the cheese is complemented by fruit and can be served on skewers. Pears go well with Brie and Camembert, grapes go well with Roquefort, cherries and pineapple complement Cheddar and Beaufort, and various nuts go well with all cheeses. Delicate cheeses absorb odors well. So it is important not to combine too fragrant cheeses with each other. As a rule, the freshest cheese is placed for six hours. Further clockwise, in increasing spice. Cheese is eaten in the same order.

Benefit and harm

Blue cheeses are good for health in small quantities. They contain a lot of calcium, an extensive complex of vitamins of both water- and fat-soluble groups, and phosphorus salts. Also, blue cheese is a good source of protein, which is rich in essential amino acids. But there is also some danger!
As described above, fungi of the genus Penicillium are used to produce moldy cheeses. Not all fungi of this genus produce a large number of antibiotics, but trace amounts of substances that destroy the bacterial cell wall are contained in all fungi of this genus (antibiotics are needed by fungi in order to suppress the growth of bacteria nearby and fully use nutrient substrates).
When used in moderate amounts of moldy cheeses, small doses of the antibiotic in them are completely harmless. But, if you use moldy cheeses daily, antibiotics may well cause a violation of the composition. intestinal microflora, especially after past gastrointestinal infections and antibiotic therapy.
In addition, the fungi that are found in blue cheeses are enough strong allergen. Therefore, excessive consumption of moldy cheeses can lead to allergic rashes and hives. For this number of reasons, doctors do not recommend cheese to pregnant women and nursing mothers. Due to the fact that cheeses are high in calories, nutritionists advise eating no more than 50 g of blue cheese per day.

At the sight of moldy products, many people lose the desire to taste them. But some of them, nevertheless, can and even should be used. These include some varieties of cheese that are popular among gourmets and have a beneficial effect on our body.

We offer a lot of interesting facts about cheeses: study photos and names, learn about the benefits and dangers of blue cheese and the features of using this product.

Main varieties

Blue cheese, photo

Most of these products are based on regular milk cows and ripen in 0.5-1.5 months, but some varieties are goat cheeses, for example, Roquefort or Ardi-Gasna.

All cheeses of this type can be divided into white and blue mold cheeses. Cheese with white mold is covered with a small thin crust of light color, created by artificial sputtering. Bacteria added to the product contribute to the exquisite taste and pleasant aroma.

The most famous name for cheeses with mold of this type is Camembert: this product has a mushroom smell. There are also many positive reviews about the benefits of Brie cheese with white mold.

It is worth noting that the mold added to such cheeses differs from the standard mold, which is formed when the product is not stored. Therefore, you can be sure of the benefits of white mold cheeses for the body.

As for the harm and benefits of blue cheese, the properties of this product differ from the type described above. In such varieties, mold forms inside, and not on the surface, or it is brought into the product on its own. Most types of blue cheeses are specially kept in cold places, maintaining the required level of moisture. It takes several weeks to prepare such a product.

You can find reviews of blue cheeses Roqueforty, Stilton, Dor Blue and other varieties - and make sure that even with this method of preparing the product for consumption, a large number of positive properties. Most of these varieties have a sharp or spicy taste and mushroom, nutty, and other flavors. Next, we will figure out how blue and white cheese is useful.

Beneficial features

Whether blue cheese is useful depends on the features of its creation. If the mold was added to the product on purpose, and during this process all the storage conditions of the product were observed, the benefits of blue cheese will be significant.

Benefits of blue cheese:

• it not only contains a large amount of calcium, but also allows this component to be well absorbed by the body;
• when using such a product, melanin is produced in the body, so ultraviolet does not penetrate the skin, causing burns on the body;
• even a small slice of blue cheese will allow your body to get the necessary protein that helps strengthen and grow muscles;
• cheese fungi Penicillium contribute to better digestion of food in the intestines and prevent their fermentation;
• With the constant intake of such products, the likelihood of heart attacks and strokes is reduced. And due to the fact that spores thin the blood, the number of clots formed is reduced;
• the mold contained in cheese includes pantothenic acid (vitamin B5), which promotes the production of glucocorticoid hormones. As a result, sleep improves, nervous tension decreases, the body becomes more cheerful;
• these cheeses also contain the amino acids histidine and valine, which allow damaged tissues and organs to recover faster. They are not produced by the body itself, so we recommend adding blue cheese to your diet.

Also, do not forget that the cheese itself also has many positive qualities that make our body stronger and healthier. So when using such products, you will get a double benefit.

Harmful qualities of the product

Many are interested in whether blue cheese is harmful. The harm of this product depends on the characteristics of the use. For example, you may have an individual intolerance or allergy to the ingredients in cheese.

No more than 50 grams of such a product should be consumed daily, otherwise the natural intestinal microflora will be disturbed, dysbacteriosis and other problems will appear. Also, the harm of moldy cheese can occur if you eat it with a fungus.

Can pregnant women have blue cheese? White and blue varieties are best temporarily excluded from staple foods. Listeria develops in soft cheese, which contributes to the appearance of infections in the body.

Remember! Unlike other cases of consumption of such a product, when infections may not cause discomfort, during pregnancy, blue cheese can stimulate fever, vomiting and fever. As a result, there is a risk of miscarriage, premature birth and anomalies in the growth of the fetus.

How to choose blue cheese

Soft blue cheese can take a long time to cook. You should also provide the product with the right conditions and use the right components. For example, Roquefort is made on the basis of sheep cheese, and the features of its preparation are reported to few people.

The true origin of this cheese is known only in the French province of Rouergue. You can only purchase cooked in industrial environment kind of cheese. Saint-Marcellin cheese is characterized by the presence of orange-white mold. It acquires its taste in about 1.5 months. And Blue cheese is prepared in German towns according to complicated recipes, therefore it is considered one of the most expensive.

To do right choice product, pay attention to the following nuances:

• soft cheese has delicate structure, but does not fall apart and does not crumble;
• blue cheese home cooking can be distinguished from industrially prepared by the uniformity of the internal mold. The home product has mold that only accumulates in some places;
• if the amount of mold exceeds the product itself, it means that it has been stored for a long time, and the cheese mass has been absorbed by spores;
• white cheeses that have been cooked recently have a light fluff. Older products are covered with a yellow tinge.

Also, when choosing cheese, we advise you to take into account the features of its use. For example, the Camembert variety is used with champagne, fruit or sweets. For Brie cheese, pineapple, melon, white shrimp, almonds are suitable. And if you cut off the moldy crust from it, the cheese itself can be added to sauces, toppings and soups.

Gorgonzola cheese is used as food along with potatoes or bread. It gives a piquant taste to German cuisine, casseroles, pies, ice cream. It can also be used as an appetizer for various alcoholic drinks.

Dried fruits, grapes, nuts, white bread are suitable for Dor Blue. Also, such cheese can be crushed into a pie or pizza, or added to sea ​​dishes. The slightly salty taste of the cheese pairs well with red wine.

And Roquefort, whose taste evokes associations with nuts, can be combined with sweets, herbs, and some vegetables. You can record such cheese with Cahors, port or dessert wines.

if you love tropical fruits you will surely be interested

Storage conditions

Since such cheeses are living products, they can quickly deteriorate and lose beneficial features. Therefore, it is worth providing a normal storage environment for them.

Attention! Cheeses with mold are stored in the cold with a temperature of 4 to 6 degrees and a humidity of 95%.

If the required storage conditions are not observed, there is a risk of an increase in the number of fungi, fragility of the product, destruction of the cheese mass by fungi. Unlike most of these varieties, Brie cheese can be stored in the cold with temperatures down to -20 degrees.

By the way, even these types of mold can be transferred to products that are located nearby. To prevent the spread of mold, wrap the cheese in cling film, parchment, or foil. We also advise you not to put soft varieties With slight smell along with products that smell strongly. Cheese can absorb such flavors.

The shelf life of blue cheese depends on the variety. For example, for Brie it is a couple of weeks, for Camembert it is five weeks. Gorgonzola cheese should be eaten in the first three to five days after unpacking, and Roquefort will not spoil within a month

Also, make sure that these cheeses do not form natural molds that are poisonous to the body. Many are interested in if the cheese is moldy, whether it can be eaten. If the deadlines are not violated, you can carefully cut off the spoiled part. But this does not apply to soft cheeses: they should be disposed of immediately, since the spores will already have time to spread through the internal loose structure.

Questions and answers

Is it possible to eat white mold on cheese?

Yes, if it is a noble mold, useful for the body, and not a poisonous plaque.

What is useful cheese with mold Dor Blue?

This cheese has more carbohydrates than other varieties and promotes energy in the body.

How many calories are in blue cheese?

The calorie content of blue cheese can be different: on average, it is 353 kcal.

Can blue cheese go bad?

Yes, if you do not adhere to the requirements regarding the terms and conditions of storage of this product. Moreover, the appearance of natural mold may not be noticeable to the naked eye, so it is better to focus on the date on the package.

Mold has appeared on the cheese, can it be eaten?

If it has not spread to the inside of the product, you can carefully cut off the plaque - and eat the cheese.

Can you freeze blue cheese?

Only the Brie cheese variety survives low temperature regime, other varieties in the cold will lose their useful properties.

Is it possible to eat blue cheese for a nursing mother while breastfeeding?

Can children have blue cheese?

The body of a small child is more susceptible to infections, and the components contained in the mold will affect him more than adults. Therefore, it is better to refrain from adding this product to the children's diet.

If you use blue cheese correctly, you will not experience unforeseen consequences, and the body will become stronger and more resistant to diseases - it remains only to choose the preferred variety for yourself.

Video

A small but interesting video story of the Russia-1 channel is about blue cheese: you will learn how it is prepared, what is the benefit and what is the harm of the product for the human body:

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Blue cheese is considered a delicacy by real gourmets. It's not only delicious, but also incredible useful product, if used in reasonable amounts, without abuse. And be sure to follow the rules for storing cheeses at home so that the delicacy product does not adversely affect your health.

Benefit

Do not try to make blue cheese yourself from any available "Russian". A stale product will not do you any good. To create gourmet cheeses, a special cheese mold is used, the spores of which are added to the product during its preparation. This mold both externally and in its special properties differs from that which is cultivated on products to which for a long time nobody cares.

Beneficial features fine cheeses with mold:

• increasing the ability to absorb calcium due to the inhibitory ability of mold;
• reducing the negative effects of ultraviolet radiation;
• supplying the body with proteins;
• creating a favorable environment for the development of beneficial bacteria inside the gastrointestinal system;
• prevention of dysbacteriosis;
• blood thinning and improvement of its current;
• acceleration natural process regeneration for external and internal wounds;
• improvement of the general hormonal background due to the saturation of the body (and especially the adrenal glands) with vitamin B5;
• raising mood, reducing fatigue, preventing the development of depression;
• preventing sleep problems caused by fatigue.

Moldy cheese has the ability to supply the body with a huge amount of vitamins and trace elements that it needs.

Harm

But the body can be harmed if consumed excessively. The maximum recommended amount of the product per adult per day is 50 grams, regardless of the variety. Abuse can affect Negative consequences from use, including:

• suppression of the body's own intestinal microflora and, as a result, dysbacteriosis;
• an allergic reaction to penicillin is possible;
• infectious listeriosis, which can pass without obvious symptoms, but negatively affects and is clearly manifested in pregnant women.

You should not risk your health and, overeating cheese, wait for intestinal problems to occur, an allergic reaction to appear, and a pregnant woman to have a miscarriage due to immunity problems.

Contraindications

Contraindications to the use of moldy cheeses include:

• allergy to penicillin;
• pregnancy in women;
• diseases and disorders of the intestines, gastrointestinal tract;
• children's age up to about 7 years;
• the presence of liver disease.

At intestinal diseases you can clarify whether it will be possible to enjoy a delicacy product in the future, when the microflora is restored, and the aggravation will come to naught (if any). During pregnancy and allergies, the product should be completely abandoned.

Types of blue cheese

There are two main types of product: white cheese and blue cheese. White grows on top, and blue is inside. The types are already differentiated into individual varieties. Varieties with blue mold include:

• Dor Blue.
• Roquefort.
• Stilton.
• Gorgonzola.

Dor Blue (also Dorblu) came to us from Germany. Often referred to as any kind blue cheese, which is erroneous. This variety is crumbly, but at the same time quite dense. The richest in calcium and vitamin PP.

Roquefort is made exclusively from sheep's milk. Connoisseurs believe that only cheeses produced in the province of Rouergue, which is located in France, can be called that way. But in fact, a whole variety is called Roquefort, regardless of the place of its preparation. Among the moldy cheeses, it is the most common.

Stilton is made from cow's milk, the variety came to us from England. The texture is semi-soft and crumbly. In England, Stilton is usually consumed on Christmas holidays.

Gorgonzola came from Italy, it is characterized by a slight spicy aftertaste. It is soft, ripens quite quickly (but should also be eaten quickly), and is a frequent guest in Italian culinary recipes.

White spores are planted in varieties:

• Camembert.

Brie hails from France and is considered one of the most famous and appreciated around the world. Soft in texture, pale in color. Fresh on the palate is soft, but, aging, acquires light spicy notes. The variety is universal, can be served to festive table and can be consumed on a daily basis.

Camembert also came from France. At fresh cheese present light mushroom smack. The structure is soft, but covered with a hard crust. When cutting the cheese circle should also be hard. It doesn't keep very well and doesn't last long.

Under natural conditions, neither one nor the other mold germinates. There are similar species, but for cheeses it is created artificially.

Composition (vitamins and trace elements)

The composition of the cheese will mainly depend on its variety. Exemplary chemical composition blue varieties:

Calorie content per 100 grams was 340 kcal. Maximum daily dose per person - 50 grams. It is not recommended to exceed, regardless of the variety, its freshness and quality.

Is it possible for pregnant and lactating

Pregnant women should not use this product. It can provoke a bacterial disease, due to which the immune system is impaired. As a result, a miscarriage may occur. Breastfeeding mothers are advised to check with their doctor whether it is acceptable to use a small amount of the product in food.

Storage

Storing moldy cheeses at home is a delicate job. It should be borne in mind that at the wrong storage temperature, the mold will begin to actively devour the cheese itself. The average storage temperature ranges from 4-6 degrees. But the Bree variety is knocked out of this rule, which can be kept at temperatures even up to -20 degrees, it will not change its qualities.

Keep the product wrapped in film or foil, because otherwise the mold from it can decisively spread to other products stored in the refrigerator. And the product actively absorbs foreign odors. If you keep it open, it will absorb all the flavors of the products, which will negatively affect its palatability. Enjoying such a product will not work with all your desire.

Brie cheese should be consumed a maximum of 2 weeks in advance, Italian Gorgonzola will not last longer than 5 days, Camembert can be enjoyed up to 5 weeks, and Roquefort up to 4 weeks.

How to choose

Moldy cheeses rightfully belong to the elite and are quite expensive in stores. It is better to take them in stores focused on the premium class. Because it is highly likely that a high-end product will soon budget supermarket lies for a very long time, covered with not at all an elite mold. Yes and proper storage such products should be organized.

When choosing, pay attention to the following factors:

• Mold on factory cheese is distributed evenly, while on homemade it is found in different places: somewhere more, somewhere less. You can notice this on blue cheeses.
• If you see that there is more mold on the product than cheese, then you should not take it. This means that it has been lying for too long, the mold has absorbed most of the cheese.
• If you want to purchase a product with white mold, make sure that it is really white color. A yellowish tint indicates that it is already old. Quite fresh it will be easy, barely audible, to smell like mushrooms. In old age, this smell disappears.

If you get a chance to try it, be sure to take it. But only if you already have experience in sampling expensive moldy cheeses. It will be easier to determine the taste of freshness and tenderness with white cheeses, because sometimes even the color of mold cannot be properly understood in the store due to lighting conditions.

What is combined with

The combination of cheese with other products will depend on its variety. Refined taste The product is revealed only better in the following combinations:

• Fruits, sweet desserts and honey go well with Camembert. As a drink, sparkling wines of good quality are suitable for the variety.
• Honey and sweet fruits also pair with salty Roquefort. But vegetables and peppers can also come up to it. Taken as an appetizer with port wines, other fortified wines, Cahors.
• Shrimps, almonds, pineapples are combined with the Brie variety. It can also be eaten with honey or fruit marmalade dipping in them. This cheese can also serve as an ingredient for creamy cheese soups or as a filling element in puff pastries.
• For Dor Blue, it is best to take a plate with different nuts or grapes, eat slices of fresh white bread. Seafood dishes are also suitable for eating with this type of moldy cheese. As an appetizer, it is used with red wines, perfectly complementing them with its salty taste.
• Gorgonzola goes well with fresh bread or potatoes. They will not block its taste, they will not kill the smell. As an appetizer, Gorgonzola can be taken with the strongest red wines and even elite beers.

Keep in mind that only quality products and drinks. Trying to combine an exquisite variety with cheap low-quality wine is not worth it. It is better to consume it separately than to supplement it with inappropriate products that are not able to reveal the aroma and delicate taste. Gourmets recommend starting acquaintance with cheeses with the Brie variety, the taste of which is quite sharp. You still need to get used to it before continuing your journey into the world of taste pleasures.