Blue cheese with mold - beneficial properties and recipe. This useful... mold

We all know that moldy foods are hazardous to health. This rule applies in almost all cases, but there are exceptions. There are special food products, during the manufacturing process of which they are added to the composition of special cultivars mold that has been selectively removed. Such products are not only harmless, but also benefit the body. One of these is blue cheese. There are several types: Roquefort, Dor Blue, Camembert, Bavarian blue cheese and Cambozola. What is the difference between them, calorie content and what are the benefits for the body - we will consider in this article.

These noble varieties of cheese have a high price policy due to long-term production, the cost of elite varieties of cultivated mold and high-quality raw materials. This product is not purchased for preparing morning sandwiches in the microwave. All blue cheeses have a very characteristic smell and taste, not similar to anything else; they are usually used with wine with berries or fruits.

Today, these dairy products are freely sold on supermarket shelves, often presented as whole heads in cross-section, so that the buyer can assess the degree of mold saturation and aging of the cheese. Conscientious manufacturers Allows you to try the product before purchasing. All varieties have a specific expiration date; this information must be clarified when purchasing.

Calorie content of blue cheese (100 g)

The calorie content of cheese is given on average and is around 340 kcal. On nutritional value This dairy product is affected by the specific type of milk and food additives. Blue cheeses are very nutritious for the body because they have high content proteins (20 g) and fats (29 g). This will allow you to feel full by eating a small piece of cheese.

Chemical composition

Vitamins: B, A, E, C

Minerals: potassium, calcium, sodium, phosphorus, magnesium, iron, selenium, fluorine

Active components: amino acids, polyunsaturated fats, protein, cultivated varieties of mold of the genus Penicillium roqueforti or Penicillium camemberti.

The benefits of blue cheeses

Now we will look at the general beneficial properties effects that cheese has on the body, and then we’ll dwell on characteristic features each type.

Elite mold, which is found in special varieties of cheese, increases the level of calcium absorption. As we know, all dairy products contain high concentrations of potassium, calcium and magnesium. But they should be consumed with supporting products that will ensure maximum absorption of these minerals. A good supply of potassium and calcium will help strengthen the human skeletal system and will have a beneficial effect on tooth enamel. By consuming blue cheese, you can easily replenish your supply of essential useful substances. Parsley contains a high concentration of calcium, if you take into account not only dairy products.

These types of cheese contain special substances that promote the production of melanin, which is responsible for skin color and prevents harmful effects ultraviolet radiation on the epidermis as a whole. By regularly consuming blue cheeses, you can prevent a number of skin diseases and avoid premature aging, which often occurs from excessive exposure to ultraviolet rays.

Vitamins A, E and B are beneficial to the body as natural antioxidants. They successfully fight free radicals, reduce the concentration of toxins inside the cell, thereby prolonging youth, preventing dehydration, improving metabolic processes, preventing dehydration of the epithelium, increasing elasticity and accelerating regenerative processes.

Amino acids and fats will benefit everyone cardiovascular system. Cheeses are beneficial for the body with a high concentration of essential essential amino acids, which helps strengthen the walls of blood vessels and reduce their fragility. They saturate the heart muscle cells with healthy fats and in this way improve the quality of the vital organ, accelerate metabolic processes and saturate the cells with essential minerals. This will avoid exhaustion of the heart muscle and easily withstand the necessary loads.

This dairy product contains a lot of protein, more only in salmon or tuna. Protein is considered a very valuable building material, as it is when it is consumed that muscles grow and the structure is renewed. internal organs. Without protein, basic chemical reactions at the cellular level do not occur, which can hinder metabolism and lead to serious disruptions. Therefore, by consuming such cheeses, you can quickly replenish your protein supply and improve your body’s condition. This product is recommended for use by people with frequent physical activity, when playing sports or by bodybuilders.

All microorganisms that are found in blue cheeses help normalize the digestive process in the intestines, heal the microflora, prevent fermentation processes and the development of flatulence. Ayran and fermented baked milk have similar properties from the family of dairy products; they also have a beneficial effect on the intestinal microflora, and alternating these products in your diet will help strengthen the immune system and forget about viral infections forever.

Blue cheese

These types of cheeses are characterized by greenish-gray mold, which contains fungi of the genus Penicillium glaucum or Penicillium roqueforti. The production process begins with the preparation of milk and fermented milk starters, after heating which is distributed into special forms. When the cheese “drains” and the amount of whey becomes minimal, the above mentioned types of mold are introduced into it with a special thin needle along the entire plane. During the ripening process, the fungi grow, acquiring a characteristic color and structure. The longer a cheese is aged, the more expensive it is.

It is worth remembering that consuming no more than 50 grams of this dairy product per day is considered safe for the body.

The most famous representatives of blue cheeses are Roquefort, Dor Blue, Gorgonzola. The calorie content of such cheeses is about 365 kcal per 100 grams.

Cheese with white mold

Logically, it is already clear that cheese with white mold contains spores of a white fungus. They mainly grow on the surface of the cheese, covering it with a thin “white moss”. In French cuisine These cheeses are very popular. They are often prepared based on cow's milk, soft in texture and small in height and diameter, which is their distinctive feature. Prominent representatives of these varieties are: Brie, Camembert (with a pungent ammonia smell), Cambotzola (contains blue and white mold), Kare, Ponlevk, etc. Often, mushrooms or nuts can be added to cheeses with white mold. A characteristic feature is a white crust, which occurs from the interaction of enzymes and white mold spores. The calorie content of such cheeses is within 290 kcal, the fat content can reach 40-50%. All cheeses have a pleasant milky taste and aroma.

The benefits or harm of Dor Blue cheese

This cheese is made from cow's or goat's milk, which already has enormous benefits. Increases its beneficial properties for the body lactic acid bacteria, which are part of the leaven. Dor blue cheese contains several times more vitamin B12 than other varieties. hard cheese. This has a positive effect on the work of the central nervous system, will help normalize it, increase stress resistance, and improve sleep quality. This vitamin also controls the proper functioning of the adrenal glands and prevents the development of acute inflammatory processes.

This type of cheese contains a lot of potassium, calcium and magnesium, which are easily and almost completely absorbed by the body and are transformed into an excellent material for strengthening bone tissue. Also, its composition has a positive effect on the state of the blood, will help increase the amount of hemoglobin and prevent oxygen starvation of all organs, especially the brain. The minerals found in Dor Blue cheese help slightly reduce blood clotting, which will help avoid the development of blood clots. This dairy product has positive impact on the functioning of the intestines, is able to “seal” carcinogens, remove toxins and other dangerous substances from the body.

But, this type cheese, like almost everything, has its contraindications. When eaten, it can cause upset or even dysbiosis. The safest is considered to be a piece of cheese, no more than 50 grams per day. Do not use it if available excess weight, due to its high calorie content.

Contraindications and harm

Contraindicated for use if you have frequent allergic reactions. Fungal spores can intensify its manifestation and aggravate the situation.
It is harmful to include in the diet in case of acute diseases. gastrointestinal tract, especially stomach or duodenal ulcers, gastritis.
The consumption of such cheeses is contraindicated for children. Pregnant women should use it with extreme caution so as not to provoke unpredictable reactions. Before use, you should consult a doctor.
Fungi of all varieties have similar properties to antibiotics, so you should not eat blue cheeses while taking medications (antibiotics), as dysbacteriosis or allergic reactions may develop.

Mold, just like bread and wine, is an indispensable attribute of a feast in these countries. But this product appeared here not so long ago, but is already very popular among gourmets.

Blue cheese

The benefits and harms of this product are still being discussed. But before you understand this issue, you should carefully study this exotic product for us. Highlight various types such cheese, which contains various molds. The first variety includes a product covered with a white coating on top. This is the largest group. White mold forms when cheeses are placed in cellars. Their walls are covered with penicillin fungi.

The next variety is characterized by a greenish- blue mold contained inside the product. These are Fourme d'Ambert and Roquefort cheeses. During the production of such a product, mold is added to the curd mass using special tubes.

There is another variety of these cheeses. It is similar to the first one, but only differs in the color of the mold, which is not white, but red.

The benefits of which can be obtained by consuming it in quantities not exceeding fifty grams per day, should not be included in your diet in large quantities. Nutritionists do not recommend this for people who are prone to weight gain. In addition, eating mold may not be so harmless. IN large quantities it is not processed by the stomach, which contributes to the occurrence of unwanted problems associated with intestinal microflora.

Blue cheese, the benefits of which will certainly be obtained if consumed wisely, contains large number calcium. This element in this product is maximally absorbed by the body due to the presence of a noble fungus.

Blue cheese, the benefit of which also lies in the content of the amount of phosphorus salts and many vitamins necessary for our body, promotes the dissolution of fats. The protein in this product is rich in amino acids that build our muscles.

Blue cheese, the benefit of which also lies in promoting the production of melanin, performs this important function thanks to microelements that accumulate under the human skin. This influence is necessary for normal human life.

Mold serves as a natural source of the antibiotic penicillin. In our body, this substance destroys staphylococci and bacteria, streptococci, as well as pathogens and diphtheria. Blue cheese normalizes the functioning of the intestines, since penicillin has a beneficial effect on microflora.

Eating blue cheese helps raise hemoglobin levels in the blood. This is possible due to the presence of the essential amino acid histidine in the product. It is important for the synthesis of white and red blood cells. Histidine helps improve the secretion of gastric juice and produces a vasodilator effect. Blue cheese contains a large amount of phosphorus. Many varieties of fish cannot boast of such a volume of this element. Phosphorus is essential for bones and nails, as well as teeth. It serves as a preventive measure to prevent development, improves metabolism, the functioning of the heart and nervous system.

Not every product on which mold has settled is edible. Blue cheese is a completely different matter. The benefits and harms of this gourmet food known to few people, that’s why our demand for it is low. Not everyone decides to purchase this delicacy. Some are put off by its appearance and cost. It's time to get acquainted with this exclusive.

In the world of delicacies: the benefits of blue cheeses

For their production they use cow or goat milk. Although the collection of these cheeses includes many varieties, they all contain milk cheese(30 g per 100 g), protein (20 g), essential amino acids (arginine, valine, tryptophan, histidine). They contain large quantities of the most important microelements - phosphorus, calcium. They are presented in such a combination that allows them to be completely absorbed.

This product itself has many health-promoting properties, and specially grown mold adds additional therapeutic and preventive qualities to it.

Value elite varieties cheese for human health:

have an anti-inflammatory effect (due to the presence of penicillin);
normalize digestion;
supply calcium to the body, and mold improves its absorption;
normalize the balance of hormones;
get rid of chronic fatigue, eliminate insomnia - this important property provided by the presence of pantothenic acid;
have a positive effect on the psycho-emotional state: consumption of blue cheeses causes increased synthesis of serotonin (called the “happiness hormone”) because they contain tryptophan and histidine;
promote the formation of melanin in the skin: this substance provides protection from harmful UV radiation;
tidy up the functioning of the intestines, prevent bloating: Penicillium cheese fungi create favorable conditions for the proliferation of “good” bacteria, and also eliminate the processes of fermentation and rotting;
support the heart, have a beneficial effect on the condition of blood vessels, reduce the risk of blood clots, increase blood flow (this effect is due to the presence of vitamin K in their composition);
thin the blood;
protect against heart attack, stroke;
saturate the body with proteins: a piece of “moldy” cheese contains more protein than a similar portion of fish or meat;
have a rejuvenating effect, have a regenerating and wound-healing effect.

Important! Even if funds allow, such a dish should not be eaten daily or in large quantities. Recommended norm for relatively healthy person– 50 g per day, and under no circumstances on an empty stomach!

Why are aristocratic cheeses dangerous?

In our minds, mold is associated with a spoiled product. But in the countries where blue cheese comes from, its benefits are discussed, but no one even remembers the harm. This product is considered a masterpiece. The truth, as always, is somewhere in the middle. There is still a danger from its use.

Side effects of cheeses with “cultured” mold:

disturbance of intestinal microflora: dysbiosis can occur if you eat more than 50 g of cheese per day;
exacerbation of chronic diseases of the gastrointestinal tract;
allergies: if you are hypersensitive to penicillin, the moldy delicacy will provoke rashes and other allergic symptoms.

It is strictly not recommended for pregnant and lactating women to indulge themselves with such delicacies. Soft moldy cheeses contain listeria, bacteria that cause infectious diseases. They will cause fever, vomiting, and fever in the expectant mother. This can turn into a real disaster - pathologies will arise in the baby’s development or a miscarriage will occur.

About the special medicinal properties of different varieties

When Penicillium roqueforti spores are added to the cheese substance, blue mold cheese is obtained. Its benefits and harms are due to the fact that it contains a lot of protein and calcium. The greenish-bluish mold is found inside these cheeses rather than covering their surface.

The most famous representatives in the collection of “blue” cheeses:

This is the famous cheese with green mold, the benefits and harms of which require a separate discussion. It is made from sheep's milk, which is colonized by a fungus. It is endowed with anti-inflammatory properties, therefore it alleviates the condition of arthritis, gout, and inflammation of the joints. This cheese reduces the risk of cardiovascular pathologies, slows down the aging process and prevents cellulite from appearing. Its calorie content is 337 Kcal per 100 g.

This is blue mold cheese. Its benefits and harms are no less multifaceted. Thanks to peptides, it has an antithrombotic effect. This cheese is a powerful aphrodisiac. It has a positive effect on the immune system, helps bone growth, and has antioxidant properties. The downside is that it contains 351 kcal.

Fights stress, improves blood clotting, protects against carcinogens. Contains 354 Kcal.

Normalizes cholesterol, metabolism, improves blood composition, prevents dehydration. It contains 353 Kcal.

Penicillium fungi are not found in the “wild” nature; they were invented and grown by humans as a result of long and painstaking artificial selection. Such fungi are grown on the walls of special cellars, where white mold cheese ripens. Its benefits and harms are also specific.

The mold of such cheese contains amino acids that accelerate the recovery of affected organs and tissues. The range of these delicacies is not too wide. It includes Brie and Camembert. A white fluff of mold covers the top of the cheeses.

Important! For the first test, it is better to take Brie cheese.

Blue cheese is a gourmet ingredient for many culinary masterpieces. Each piece intrigues with its complex taste, attracts with its elegant crust and delicate flesh. Which type of product will more delicately ennoble a salad, sauce or dessert: Roquefort with emerald veins, fluffy Camembert or fragrant pastel orange Livar...

Depending on the type of penicillin, manufacturing technology and cheese ripening conditions, snow-white, bluish-green or reddish-orange mold appears. Noble culture affects the texture of the product, its culinary features, gives a characteristic taste and aroma. A seemingly beautiful slice is often repelled by its unusual pungent smell, pungency and spiciness. How can you avoid spoiling your food with a specific product? It's time to study the properties of each variety. – a topic for a separate article.

Delicacies with white mold

The cheese is intriguing with its snow-white and shaggy rind, sometimes with reddish threads. Mold thrives in special basements where it is maintained required humidity and temperature. Penicillin is thrown into water, and the resulting solution is sprinkled onto the pressed cheese mass. An elite and expensive product ripens for about 8 weeks: first, a dense shell is formed, and then a delicate center with a creamy, nutty or fruity flavor is formed.

Brie - favorite of French kings

The cheese is usually made from cow's milk, but sometimes goat's or sheep's milk is used, and in some varieties it is added provencal herbs. Brie can also be ripened at home before the first slice is cut. When purchasing, you should take a closer look appearance, because the delicacy has a short shelf life. A grayish tint of the pulp, a spotted crust and a pronounced ammonia smell indicate an overripe product - this will only cause harm and no benefit.

Velvet famous cheese attracts with a nutty aroma and a pleasant soft creamy taste with notes of mushrooms and fruits. Soft and melting flesh is hidden under the shaggy shell. Young brie is different light sweetness, and the mature one – with its pungency and bright aroma. The flavor of the delicacy is revealed only at room temperature, so you should not eat it chilled.

Brie de Meaux is sold in a box with a small layer of straw. Under the thin crust lies a yellowish, creamy and buttery pulp that practically does not spread. The cheese is famous for its rich aroma and pronounced sweetish-nutty flavor.

Brie de Melun has a more yellow and dense center than the first variety. Fascinating bright aroma with notes of mold, cellar and hay, it captivates with a strong and refreshing taste. The French throw velvety pieces into the filling for baked goods, especially delicious with rustic bread after lunch.

Black brie (Brie Noir) stands out from the subgroup with a very pronounced aroma, rich notes and a long aftertaste, as it matures in special conditions throughout the year. It is covered with a gray-black, as if dusty, crust, which is slightly peeled off with the blunt side of a knife. Previously, it did not go on sale, as it was considered a cheese-makers' lunch: a couple of mugs of cheese were left in reserve for food. With each passing month, the taste range of black brie becomes brighter and more specific.

What is velvet cheese served with:

brie goes well with melon, strawberries, cherry tomatoes, arugula and others lettuce leaves, apples (especially green ones), dark balsamic vinegar;
it is added to batter, fondue, cottage cheese casseroles, pies, not to mention soups and main courses;
the French bake croissants with a delicate melting cheese filling;
puff pastry with apricots and brie is a unique delicacy;
the pieces are breaded in fine breadcrumbs, fried in a frying pan (deep-fried), and served only hot with a heap of greens, fruits, and vegetables.

Camembert - a legend of Normandy

The delicacy visually resembles brie, and for good reason. The story goes that in gratitude for her salvation, one monk told a Norman girl the secret of preparing a popular French cheese with snow-white mold, and Napoleon named the extraordinary delicacy in honor of the village of Camembert.

Unlike the progenitor, plush cheese They are made more miniature: weighing 300 grams and with a circle radius of 11 cm. It has fattier and denser flesh of a yellowish tint. There are pleasant notes of milk, earth, cellar and mold, fruit, mushroom, grass and nuts. As it matures exquisite taste becomes salty and expressive. The texture in the center is soft, elastic at the edges, and excessive hardness and unpleasant bitterness are signs of an overripe product.

Real Norman Camembert (AC) is made only from cow's milk and is sold in a box made of thin veneer. Genuine cheese has a salty and slightly peppery taste, without a hint of sweetness. A special technology does not allow the product to be prepared before September and after May, but counterfeits are often found in the markets.

Amazing dishes are prepared with Camembert:

baked in the oven with raisins and herbs, served with sweet and sour berry sauces;
It is recommended to serve not with wine, but with Calvados and cider;
cheese is combined with pears, apples, berries, homemade bread;
the product is cut in half, soaked in liqueur or fortified wine, breaded and deep-fried, served with lingonberry sauce;
It is correct to eat Camembert not immediately after refrigeration; it is better to postpone it for 15 minutes.

Buche de Chevre - exquisite piquancy

Cheese is made in Russia according to French technology. It contains Spanish noble mold and milk from exotic Nubian goats. Looks like big roll, covered with a thick layer of snow-white crust. It has a delicately pungent taste that intertwines with nutty notes near the velvety shell and a creamy flavor closer to the middle.

Buche de Chevre is eaten as a snack with sweet tea, made into hot sandwiches or added to salads. It is combined with mint, berries, grapes, asparagus, mixed salad, avocado, cherry tomatoes, wine sauces. The product is cleaned of mold, breaded in almond flakes and fried in vegetable oil. Hot Buche de Chevre is served separately, decorated with raspberries and blueberries, or complements cold dishes.

Blue cheeses are royalty

Cheese with emerald veins has a piquant, slightly spicy and rich flavor profile. Mold (usually Penicillium roqueforti or glaucum) is injected using fine needles or added with rennet. To prepare Roquefort traditional technology the crop is first grown on rye bread. Metal tubes must be inserted into the cheese pulp, since mold cannot develop without air. During the ripening process (3 months), the crust is thoroughly washed with a sponge, which also has a positive effect on the growth of beneficial bacteria.

Roquefort - the aristocratic cheese of France

The cheese matures under special conditions: low temperatures, high humidity and good ventilation. It is made exclusively from sheep's milk, which gives the product a complex and sharp taste with a nutty undertone. Pulp white with beautiful greenish cells, hard and slightly crumbles.

Roquefort quickly deteriorates due to sudden temperature changes. It is not advisable to leave it on the table for more than 5 minutes; it is better to immediately cut off a piece for slicing and place the rest in the refrigerator. Cheese at room temperature should not be placed with a refrigerated product.

Roquefort is crushed and stuffed into vol-au-vents, prepared into soufflés, pies and sauces, served with pasta and all kinds of salads. It goes well with apples, grapes, citruses, and bean salad.

Gorgonzola (or Gorgonzola) - the pride of Italy

Noble italian cheese made from cow's milk (traditionally from morning and evening milking), which makes the product quite spicy, moderately fatty, with dense pulp. However, another gorgonzola with more mild taste, which is made from one milk yield. Its crust is a little rough, hard, reddish-orange in color with a whitish coating. The body of the cheese is yellowish-white or beige, especially near the shell, and puncture marks are visible. Emerald blue mold spreads throughout the area, creating interesting patterns. The cheese is fatty and soft, and may crumble slightly when slicing.

Popular varieties of Gorgonzola are called “dolce” and “picante”. The first one is sweetish and delicate taste. The second is sharper, spicy and deep with a bright aroma, therefore it is more often used for cooking. The cheese matures for 2-4 months and is stored for no more than 30 days. It’s easy to find out if cheese has gone bad - an expired product will have a too sharp taste. bad smell, the pulp becomes richly yellow, begins to harden and break down heavily. A sticky, opaque liquid appears on the crust.

Any dish can be prepared from Gorgonzola, depending on its flavor palette:

potato salad with crispy bacon rashers;
cream sauce for roast veal;
complement soufflés, pies, mousses, bruschettas, canapés;
it is good with dark or white chocolate, citruses, watermelon, peaches;
gives a peculiar aftertaste of game birds (hazel grouse and ducks);
pizza and pasta will become more refined with a small amount.

Try it – the taste is divine!

Variety of savory blue cheeses

French bleu d'Auvergne has a pleasant oily, spicy and tart aftertaste with fruity notes, and amazes with the delicate aroma of mushrooms. Its flesh is loose, sticky, moist, dotted with marbled stains of blue-green mold. He is considered one of the best in his family. The crust is rough and dense, powdered with gray or orange bacterial culture. Cooks add Bleu d'Auvergne to flour products, pizzas, cheese soufflés, and pancakes. Prepare salads with croutons (be sure to grease the bread butter), they like to combine with walnuts.

Danish donablu – salty and spicy cheese with pronounced refreshing sourness. It has a sticky crust, beautiful flesh with dark blue veins and carelessly scattered cells. The center is creamy and soft, with moderate fat content. The product is perfectly sliced, which allows you to decorate the dish more beautifully than with Gorgonzola or Roquefort. It’s difficult to choose a wine for it; it’s better to combine it with gin or Danish aquavit ( strong tincture on spices and herbs).

No less refined is the German “Dor Blue”, the manufacturing features of which have been considered a trade secret of “Caeserai Champignon Hofmeister” for more than a century. The same company produces one of the varieties of Dor Blue cheese - Grand Blue.

Delicacies with red mold - a gourmet's dream

Red-rind cheeses differ from other dairy delicacies in their unique preparation technology. Noble crops are not added to the mass; they themselves are formed during the ripening process in cold cellars with humidity up to 98%. The crust is periodically cleaned with brushes, washed with brine or alcoholic drinks(wine, cider, Calvados), due to which the mold changes color and gives the cheese a pronounced and not always pleasant aroma. The flesh is usually tender and creamy, sometimes with a fragile center. The delicacy acquires interesting colors: yellowish, reddish-brown, sometimes with a reddish tint and a white coating of mold.

French cheeses with washed rinds

Livaro in the old days replaced the population meat products. It has a rich, spicy, piquant taste and specific smell. Mature cheese has an unusual aftertaste with a hint of jerky. The consistency of the pulp is homogeneous, dense, fine-grained, slightly elastic, moderately fatty. The shell is bright, golden-brown and glossy with a white coating. Distinctive Features livaro: the sides of the cheese are wrapped around 5 strips of reed or paper so that it does not settle during the ripening process. Its crust is washed with brine, into which it is thrown food coloring annatto. Real Livaro AC is produced exclusively in Pays d'Auge (Normandy province). The delicacy is especially good for hot dishes, salads and desserts.

Reblochon began to be prepared in the distant Middle Ages, mainly after the arrival of tax collectors. To reduce milk yield during inspections, cows were milked in a special way. After the uninvited guests left, the process was repeated, and fattier and richer raw materials were obtained for making cheese. This type of milk was called “rebloche”. The crust of the delicacy is thin, yellowish or pale orange in color, and covered with white mold pollen. The flesh is elastic, pliable, creamy consistency. The aroma is reminiscent of pastures and flower fields with a pleasant hint of a damp cellar. Reblochon attracts with its bright salty, nutty and creamy flavor with fruity notes. On rustic cheese pucks there is a green circle, on factory-made ones there is a red one. The latter is different from traditional product: milk from three different breeds is not used, there is no specific herbal aroma.

Epoisse fascinates with its contrast: a sharp, strong aroma and delicate creamy taste. During the ripening process, the rind is washed with brine and wine diluted with water. It turns out slightly ribbed, red-brown in color with a bright red tint. The pulp is pliable and has a delicate consistency. The taste is quite complex, sweetish-salty, with pronounced creamy and mineral tones. The aroma resembles a specific taste grape vodka. Young cheeses have a brittle and hard center with a fruity aroma, but as they ripen it becomes softer and the smell becomes acrid and pungent. For desserts, salads and snacks, only an adult product is used.

Munster-Jerome is an original delicacy. Its crust is slightly uneven, moist and glossy, yellow-orange in color with a reddish tint. The cheese pulp is homogeneous, creamy, but quite dense and elastic. Sweetish taste the young product becomes sharper every day, more pronounced spicy notes appear. To enhance the specific aroma, cumin is sometimes added, and cumin makes the product more piquant. Münster occupies a special place in Alsatian cuisine. They are sprinkled on potato dishes or added to salads, served with Alsatian beer or wine.

Taleggio - Italian luxury

The cheese attracts with its aromatic orange rind with a thin white coating (the authentic product must have a stamp on it). The consistency is delicate, creamy, but elastic, and spreads slightly at room temperature. The pulp is attractive with a beautiful ivory color. The taste is pleasant, slightly sweet with a gentle sourness and a fruity aftertaste. The product is not spicy even as it ripens, it only becomes richer. The taste and aroma contain subtle notes of damp cellars, sometimes truffles. Taleggio is traditionally prepared in the summer, exclusively from the milk of cows tired after grazing. It’s a pity that it is produced for export all year round, which greatly affects taste qualities. Taleggio goes well with spaghetti and is included in many salads, sauces and hot dishes.

Cheeses with red rind are a real gourmet treat. However, you should not buy if there is a strong ammonia smell, the casing is excessively wet and sticky, and the wrapper is firmly attached to the product. The delicacy should not burn the tongue or throat, despite its specific spiciness.

Correctly selected aristocratic cheese will give an ordinary dish spicy notes, bright aftertaste. Even a small piece of the delicacy will highlight the flavor of other components in an original way.

At the end of the video on how to tell if blue cheese is fresh or not:

Penicillum roqueforti (PR) - a type of mold that has long been used to produce savory “marbled” cheeses. Different strains of PR produce different shades of veining in the cheese, ranging from pale blue to almost black. There are gray and green varieties. All these variations produce different flavors cheese dough with varying degrees of piquancy and bitterness. Penicillium roqueforti is a natural mold that lives in soil, decaying organic matter, and on plants. It is no coincidence that one cheese forgotten on a stone in a cave became the ancestor of the famous Roquefort. Traditional way The best way to cultivate “noble” blue mold is to grow it on black bread, but at home, and even more so in production, the safest option would be to use laboratory-cultivated PR strains that produce few mycotoxins () and are safe for health.

The most common problems:

Too intense odor in the early stages of ripening

Description: The mold smell increases too quickly and becomes too intense and pungent.

How to fix: this happens due to too high humidity in the chamber. Lower the humidity and the intensity of the odor will decrease.

Mold grows too slowly on the surface of the cheese

Description: blue mold practically does not grow on the surface of the cheese, leaving room for other types of mold to grow.

Possible reasons:

Too low humidity in the maturation chamber results in no surface activity of blue mold.
How to fix:increase the humidity in the cheese ripening chamber.
The PR culture being used is expired/inactive.
How to prevent:This happens extremely rarely, because the culture of PR is extremely resilient and tenacious. However, try using mold from another manufacturer, observe storage conditions and dosage.
There is too little moisture in the cheese itself.
How to prevent:this problem can be solved at the stage of setting the cheese grain: cut it larger, stir less intensively.

Mold does not spread throughout the body of the cheese

Description: at the end of the ripening period, the body of the cheese is not streaked with blue mold. It is present only locally in a few places, or is absent altogether.

Possible reasons:

The cheese is cut too early.
How to prevent: For normal development Blue mold in the body of the cheese needs at least one and a half to two months. To test cheese at different stages of ripening, you can use a sampler tool.
The body of the cheese has a closed texture and does not contain a sufficient number of eyes where mold could develop.
How to prevent: For blue mold to grow, it needs a place inside the cheese, a cavity where it could nest, or micro-cracks between compressed pieces of cheese mass, where it can penetrate. Depending on the cheese making technology, recommendations may be as follows:
- use an active gas-forming culture that produces eyes in the body of the cheese during ripening
- do not press the cheese head too much
- grind the cheese mass before pressing, ensuring the presence of mechanical cavities between the pieces of cheese mass
There are few/no/quickly overgrown holes for aerating the cheese.
How to prevent: Penicillium roqueforti cannot develop and grow in a vacuum, so in order for it to start growing inside the cheese, filling all the available cavities in it, it is necessary to provide air flow inside the cheese. This aeration is done using special long needles (in everyday life, successfully replaced with knitting needles), which pierce multiple blind holes in the body of the cheese. In this case:
- if there are not enough holes, then the mold inside the cheese will have little air for growth, it will develop weakly;
- the holes can become overgrown and clogged with mold itself, both on the surface and inside, so it is advisable to renew them every 10-15 days during the first month and a half of cheese ripening.

White mold grows on the surface, inhibiting the growth of blue mold

Description: This usually happens if the ripening chamber has more suitable conditions for the growth of Penicillium candidum (PC) than Penicillium roqueforti: not very high humidity and a fairly cold temperature. At the same time, PR activity on the surface of the cheese decreases, and if there is a possibility of infection with PC from the air or from other cheeses in the neighborhood, then this usually happens. If you do not take action, then the ripening blue cheese can turn out to be Cambozola, which is also not bad, but not quite what you expected, is it?)

How to fix: increase the humidity in the ripening chamber to 95%, increase the ripening temperature. Separate the cheese from the cheeses with PC on the surface.