How to eat soft cheese correctly and how to serve a cheese plate correctly. Camembert: what is it and how to eat white mold cheese correctly
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: curd And rennet. During production rennet cheeses a special enzyme is used and these cheeses are known to us as “hard”.
What beneficial substances are there in cheese?
Cheeses contain many useful substances, first of all, an easily digestible protein. Cheese contains a variety of microelements: magnesium, potassium, calcium, but most importantly - in cheeses durum varieties contained huge amount tryptophan. Tryptophan is an amino acid from which serotonin is formed: the famous endorphin hormone that lifts our mood.
Do children need cheese?
What should you eat cheese with?
It is best to eat cheese with herbs: fiber, which is contained in lettuce leaves and other greens, “binds” fats, preventing them from being absorbed too quickly.
What cheeses can you eat to avoid gaining weight?
Which manufacturers are better: ours or foreign ones?
In Russia, there was originally a tradition of producing 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 cheeses should you choose?
All cheeses have different fat content: from 2-4% to 75%! But when consuming 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 fat content, 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 absorbed especially well at night, so soft cheese Recommended for dinner. If eaten small piece cheese before bed, the weight loss process goes 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 properly store cheese?
Cheese can be stored in the refrigerator long enough long time. However, cheese should be consumed warm ( room temperature), not chilled. If the cheese is moldy, cutting off the mold is useless: 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 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 cut of cheese, then there should be no oily discharge: their presence indicates that additional vegetable oils. The cheese must have normal, good, strong, but pleasant smell. One of the common shortcomings of cheeses is unripeness, which manifests itself in uneven color.
Cheese is one of the most favorite and popular dishes gourmets all over the world. However, with all our love for this dairy product, few of us knew how to properly eat brie cheese and serve cheese plate. Let's figure it out?
It is important to understand that when we talk about “cheese etiquette”, we are talking about correct usage- For example . Place your favorite on top of your sandwich hard cheese and no one will forbid you to pour ketchup on top, but you shouldn’t ignore the general gastronomic rules, which will allow you not only to be considered intelligent and educated, but also to better experience the taste of cheese.
Cheese etiquette talks about correct delivery and consumption in a restaurant, proper eating of cheese “in public”, so as not to be branded as an uneducated hillbilly. A kind of set of simple rules that should not be ignored, but should be known and respected.
What's wrong with a cheese plate?
It is believed that the classic one should contain several varieties of cheeses - from hard ones with a pronounced smell to soft, tender ones without a strong smell, like the heart of lovers in the first weeks of a relationship.
According to outdated canons, such a plate must be consumed together with. However, if for you the best option If you combine cheese with coffee or fresh cheese, then you shouldn’t change your habits.
Clear The rules for serving a cheese plate are:: cheeses are placed on a plate in a circle, following some canons. First laid out with a washed crust, then pressed from raw milk, then blue. This means we try the cheese in ascending order: first the soft and bland ones, then the savory ones.
The cheese plate should be supplemented with nuts, apples, honey, etc. These components allow you to reveal the taste of the cheese and become a separate pleasant addition to the dish. You can also serve crackers or on a separate plate, and replace the honey with jam or jam. An excellent gastro-perversion would be to dip cheese in honey or jam. Looks strange, but very tasty.
Since the cheese plate is laid out in a circle, we eat it accordingly. If we are talking about, then you should take the cheese like this - first soft, then blue (which is on the edge, and then in the middle). We take a piece of it with a special fork and put it on our plate, then we take all the other additions.
Cheeses should be at room temperature, which means they should be removed from the refrigerator an hour before serving.
What to do with brie cheese?
French came to our region not so long ago. It has managed to win the hearts (stomachs) of many gourmets, but few people know how to eat it correctly.
Bree is pretty universal product, which can be consumed in a variety of ways. And when no one sees at all the way you want. But know about some general rules still worth it.
At a party, buffet, or when visiting, we eat brie in small slices. Small ones are small, half a head of cheese won’t pass for a slice.
It can be eaten either on its own or with apples, grapes, and nuts.
Paired with champagne or wine, it's great.
Brie can be served with a baguette. Then they put a little brie on it and add nuts or fruits.
Soft cheeses
All other types of soft cheeses - mascarpone, tofu, Philadelphia - should either be used in dishes (for example, or added to rolls), or brazenly spread on a fresh baguette. Why not?
Also watch the video where a real French (and very attractive) man shows by his own example how to properly eat cheese with a baguette. Separately, we put the baguette, break off a piece (do not cut it with a knife) and put the cheese on the bread. We do not require any additional plates or cutlery.
Voila. Now you're in charge cheese gourmet in his company, who can safely tell the waiter that the cheese plate was served incorrectly.
Cheese is a very healthy, tasty and beloved product by many.
A couple of slices aromatic cheese eaten for breakfast will perfectly charge the body with energy, because cheese is very nutritious product, which contains large number vitamins and minerals. But in the afternoon, those who are struggling with extra pounds, because cheese is very high in calories.
There are many varieties of cheese, and they are all divided into soft and hard. Soft cheeses tend to have higher fat content. Depending on the variety, cheeses can have a bright and rich taste and aroma, or vice versa, they can be blander, so you need to know what they can be combined with in order not to spoil the taste.
Fruits and nuts
All types of cheese go well with fruit, especially grapes. A classic tandem is considered to be a combination of pear and blue cheese with noble mold. Soft cheeses with sweetish taste such as brie and camembert will perfectly complement figs, apples, pineapples, kiwis and even strawberries. For cheeses with a blander taste, it is better to serve fruit with rich taste, for example, dates, quince, peach. Cheeses also go great with nuts such as walnuts, almonds or cashews.
Vegetables
Cheese can also be combined with various vegetables. For example, soft varieties will perfectly complement the taste of tomatoes, beets or cauliflower. Fresh herbs And herbs Also goes great with any type of cheese. 
Wine
The choice of drinks, first of all, depends on the type of cheese; the richer the taste of the cheese, the more expressive the wine should be. For soft varieties with a mild taste, white and rose wines are most suitable, and for firm varieties with a bright, rich taste and aroma, it is best to choose fortified or dessert wines. 
Honey
Light fragrant honey is also a great addition to soft cheeses such as brie and camembert. 
For many of us, a cheese sandwich and a 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 also count excellent dessert. There is a whole science about foods and drinks that ideally complement the taste of a particular type of cheese.
What makes cheese taste better?
The culture of cheese consumption originated in Europe and has a centuries-old history. Since ancient times, cheese and wine have been consumed together here, so over time, rules for selecting the most suitable combination of these products have been formed. For example, to white and fresh cheeses Fruit wines are ideal. Smooth, fatty cheeses They will taste better if washed down with slightly oily wines. The taste of the very salty cheese will be balanced by the sour wine. Cheese with increased acidity complements sweet wine well. For soft cheeses best addition There will be dry, fresh red wine, but, as a rule, white wines are more often served with cheeses. But for hard cheeses, the best accompaniment is sherry, port or slightly chilled red wine. Combinations of cheese and wine that are made in the same region are interesting.
For those who like to surprise guests and experiment with flavors, we recommend trying how cheese and beer are combined. The tasting should begin with light cheeses and light beers, gradually moving on to cheeses with more pronounced aromas and more strong beer. The beer should not be ice cold: 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 fully enjoy the taste.
As for products, the taste of hard cheese is perfectly complemented by nuts, dried fruits and fresh fruit, with the exception of citrus fruits. Cheeses are served fresh white bread, rye bread and crackers. But be careful with the proportions: the taste of the cheese should not be drowned out by the taste of the bread. Hard cheeses are also added to soups, pasta, omelettes, scrambled eggs and pies. It perfectly thickens sauces, is wonderful in a melted state (fondue), and harmoniously complements meat and vegetable dishes.
Rules for serving cheese
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 can't get by. It can be ceramic, porcelain and even wood or marble. The main thing is to do everything carefully, beautifully and according to the rules.
Hard cheese cut into pieces is usually placed along the edge of the dish, crumbly cheeses are in the middle, and soft cheeses are placed a little to the side. Make sure that sliced \u200b\u200bplates and pieces of cheese of one type do not come into contact with cheese of other varieties, so that the flavors do not mix. True, experts believe that the taste of cheese is revealed better if it is cut into cubes rather than into thin slices, as we are used to doing at home. But you won’t be able to cut aged hard cheese into slices or cubes: due to its structure and minimal amount of moisture, such cheese can only be crumbled special knife into pieces or grate.
Along with the cheese plate, plates of grapes, apples, pears, raisins, figs and prunes are served. But, of course, you shouldn’t try to overwhelm your guests with the number of types of cheese. If you plan to use cheese as an accompaniment for an aperitif, you can get by with two or three types of cheese and crackers. As a dessert, the cheese plate can be more varied and consist of a wider selection of cheeses of varying textures and flavors. The cheese should be warmed to room temperature, so prepare the cheese plate ahead of time.
An excellent combination is obtained when both the cheese and the drinks that go with it are made by the same manufacturer. Thus, red and white table cheeses are best suited to Džiugas cheeses. grape wines DŽIUGAS ® . And if the combination of tastes of cheese and wine is already familiar to you, then try propolis tincture “Legendinis DŽIUGAS ®” with a piece of Džiugas cheese. Notes of honey, poplar buds, wax and incense, combined with the taste of nuts and cream, guarantee an unforgettable dining experience. By the way, the Džiugas company also produces honey of the same name. And, as you know, hard aged cheese and honey are one of the classic flavor combinations.
For those who have not yet become a fine connoisseur of this amazing delicacy, like cheese, there is a lot of exciting things to do. Choose, taste the cheese with your friends, and you will definitely fall in love with this wonderful product.
Health
There are vegetables that need to be cooked in order for all the beneficial substances to be activated, but there are also those that should ideally be eaten raw. If such vegetables are subjected to heat treatment, they either partially lose their vitamins or completely lose all their beneficial substances.
If you are trying a raw food diet, there are many reasons why eating raw vegetables very good for you, including the fact that cooking affects the following substances.
Eating raw vegetables
Vitamin C
This vitamin is mostly found in citrus fruits, but there are also a considerable number of vegetables that also contain a lot of it. This and white cabbage, and broccoli, and Brussels sprouts. For example, 2 minutes of heat treatment deprives tomatoes of vitamin C by 10 percent.
Vitamin B1 or thiamine
Heat treatment easily and quickly destroys this vitamin, which is found in many vegetables.
Other B vitamins
Like thiamine, B vitamins are lost when they are cooked, namely during cooking, because these vitamins are water-soluble. However, the loss of vitamins may be minimal if you do not use water in preparation.
Enzymes
There are many different enzymes, such as myrosinase and indoles, that can be found in cruciferous vegetables that are killed during cooking. These enzymes found in cauliflower Brussels sprouts, watercress, mustard, have anti-cancer properties.
It is very important to do your research and be prepared if you decide to go raw. However, even if you are not going to eat raw food forever, it is still worth following some recommendations, as some vegetables are very important to eat raw. Because even if you eat every day herbal products, you may still be missing out on nutrients because they simply disappear during cooking. Now let's talk in more detail about such vegetables.
Benefits of raw vegetables
Tomatoes
Cheese tomatoes contain a lot of zinc and magnesium. When you cook them, be prepared for 90-100 percent of these beneficial substances to be lost.
Sweet pepper
Red bell pepper- this is a real vegetable champion in terms of vitamin C content. Peppers of any color contain a lot of this vitamin, but red ones contain the maximum amount. During heat treatment Vitamin C becomes at least 4 times less.
Garlic
Garlic contains a large amount of B vitamins, as well as vitamins C and PP. Among other things, garlic is a source of choline. However, after heat treatment, a significant part of the beneficial substances is lost.
Watercress
Watercress is a source vitamins A, B, C, D, E, K. When you add it to pizza or an omelet, or any other dish that requires high temperatures, a very large part of its properties goes away.
Asparagus
Asparagus is a rich source of folic acid and also vitamins C, K, E, A and B vitamins. However, during the frying process, most of the beneficial substances are lost.
Broccoli
Broccoli is rich in calcium, vitamins A and C. If you cook it until full readiness, then it will contain almost half as many nutrients as in its raw form.
What vegetables are eaten raw?
Beet
Beetroot is rich folic acid, but when cooked they lose about 30 percent of this beneficial substance.
Ginger
Taste raw ginger not many people like it, but it is a storehouse of many microelements, as well as vitamins B1, B2, C, A. In the process of heat treatment, ginger loses most of its properties.
