Cheese with mold: features of choice and storage, benefits and harm
Variety of cheese with mold
To date, the market presents a large number of types of cheese with mold, we also consider the most popular.
Red mold. Such sorts of cheese are covered with red mold, formed during its ripening, when they are processed by special bacteria. Representatives of this sort - Munster and Livaro.
White mold. This is the largest group in whichThere are such cheeses as Camembert and Bree. This sort of cheese is covered from the outside with a white coating created by storing cheese in basements whose walls are covered with a penicillum fungus.
Greenish-blue mold. This mold covers the cheese not from the outside, asFirst two grades, but inside. This cheese is produced due to the addition of mold by means of tubes directly into the curd mass. Then the cheese is brought to the desired state. The most popular cheese of this variety is Roquefort.
Proper use of cheese
Specialists and gourmets advise to start their ownAcquaintance with a sort of cheese from those species that have white and red mold, and already in the last turn with a greenish-blue mold (with a fuzzy taste). After all, the wrong selection of cheese can spoil the impression of other varieties.
It is recommended not to use more than 50 grams forOnce, the use of cheese can be supplemented with a glass of wine and fresh fruit. It is strictly forbidden to use such cheese for women in the situation and for children. Do not turn the use of such cheese into a daily delicacy, as abuse can harm you.
Before you start eating cheese withMold, it is necessary to examine it carefully. First, look at its appearance, the date of manufacture of the product and its shelf life. Cheese with white mold should smell of penicillin. Blue cheese should be chosen, paying attention to the fact that mold veins should be visible in the section, but without the appearance of the place where it was injected. According to the consistency, the cheese should be soft, but not crumbling.
Ways of storage
In order that the cheese does not lose its positiveProperties, it needs to be stored correctly. Do not store cheese in the refrigerator. It is strictly forbidden to shift the remainder of cheese into polyethylene, the cheese should be stored in its shell, and cover the cut line with paper.
Useful properties of cheese with mold
This kind of cheese, like ordinary varieties, hasHigh content of calcium. Cheese with mold is rich in protein, amino acids, vitamins, salt of phosphorus. Recent studies have shown that with the regular use of such cheese improves the formation of melanin, which protects the skin from the negative effects of sunlight.
Harm of cheese with mold
If you eat cheese, adhering to the norm, then heWill do no harm. In large quantities, the use of this product turns into torture for the stomach, as it will be hard for him to digest it. Even a healthy person may have problems with the intestines, namely, a violation of microflora.
People with GI problems are also not recommendedThe use of this product. It is necessary to know that the cheese contains a fungus, which is contained in mold, and it produces an antibiotic, which in turn destroys useful bacteria in the intestine. In the end, you can get a dysbacteriosis or a serious disorder.