/ / Cheese with mold: find out all about the composition, benefits, taste and presentation of the product!

Cheeses with mold: find out everything about the composition, benefits, taste and presentation of the product!

For many years we believed that mold is a signDepravity. However, it is necessary to distinguish mold fungi that appear due to improper storage, with noble strains directly involved in the preparation of cheeses. Do not you like the "douche" they publish? Believe me, not all cheeses with mold have a sharp odor. With our recommendations, you can easily choose a product that you will like.

Cheese Benefits

Cheese with noble useful mold is one ofThose products that generate a lot of controversy: useful or not? Doctors advise to refrain from using mold cheese made from unpasteurized milk, pregnant women and young children (because of the risk of developing an extremely dangerous fetus for infectious disease - listeriosis). In some European countries this prescription is printed on the package. It is equally important to consider the factor of individual tolerance and the absence of food allergies.

If you have no contraindications to consumptionTasty piece, calmly enjoy the cheeses with a noble beneficial mold, because it is a storehouse of vitamins, minerals and well-assimilated proteins, rich in essential amino acids. A pleasant news for those who do not tolerate or react poorly to lactose: in cheese there is practically none, while all the useful substances of milk are stored. Do not forget that cheese with mold is a high-calorie product with a high fat content. Nutritionists advise to observe the measure: not more than 50 grams per day.

Choose yourself any!

From the variety of delicious cheeses with noble useful mold on the shelves of our supermarkets, our eyes run out. Meanwhile, the principle of their classification is very simple: according to the color of mold.

White cheeses (or cheeses with soft crust) are coveredGray velvety shell of noble mold. Cheese mass is flowing, creamy. The most famous representatives of this family are French brie and camembert. Not many are able to distinguish them according to taste and appearance, whereas in France this is considered a sign of ignorance. Cheese Brie Call the king of cheese and cheese of kings.

It has a tender taste and a pleasant aroma of forestNuts (full, but thin). It is with brie advised to begin acquaintance with mold cheese. As a rule, brie is produced in the form of large cheese discs and sold in pieces. The head of the camembert is smaller, so cheese quickly loses its liquid. As a result, the product has a slightly sharper smell and taste, which can scare away consumers who are ignorant of "cheese" issues.

Cheeses with blue mold. Unlike whites, such cheeses do not have a mold on their surface. Their distinctive feature is the marble pattern inside the cheese, formed by a noble green-blue mold. It is she who gives the product a piquant aroma and an intense, rich, incomparable taste.

Roquefort - the classic, the most famousrepresentative of "blue blood" cheeses. However, the prices for this cheese seem to many unreasonably "biting". A worthy alternative to rolofer is the cheese from cow's milk: the French sauce "Auvergne, German Berger and Dorbl, Italian Gorgonzola, English Stilton, and also a product from Denmark - danabloo.

The following family - cheeses with washed crust. These include cheeses covered with a layer of red or orange mold on top. This color is obtained by washing the heads of the cheese with a special brine. This is the most fragrant group with a very sharp smell and piquant taste. In other words, this is an amateur product. Cheese mass is soft, with a golden tinge. The group combines very different cheeses according to their characteristics: the famous German Munster, a tiny piece of which is able to fill an unpleasant ambience with a room the size of an assembly hall, and the most delicate French Montagnard. Another representative of the famous smelling cheeses is Limburgish.

Also on the shelves of shops there are hybrid varieties with white mold outside and blue inside. These include the Austrian trauten-feltser and the German cambocola.

Only the first freshness

No matter how expensive a cheesy delicacy seemed,a high price can not insure against the purchase of a substandard product. Moreover, most often cheese with mold is sold in closed packaging, and therefore its quality we can only check at home. Pay attention to the expiration date and storage conditions specified by the manufacturer. There are also several signs that will help you get your bearings, the cheese with mold has spoiled or not.

Ideal cheese with a white crust has an easy, barelyThe perceptible "mushroom" smell of penicillin. A sharp ammonia spirit is a sign of a stale product. Such cheese should not be bitter, only light bitterness is allowed. If there is a dry crust on the surface, and the white color begins to acquire a reddish tinge, then the product was stored incorrectly or for too long. The cheese mass should be homogeneous, tender, slightly oily. The indicator of poor-quality goods is the presence of voids.

The quality blue cheese has a soft, slightly moist and loose mass, but it should not crumble. If cavities with mold take up most of the cheese, then this product is not the first freshness.

Cheese with noble useful moldIt is recommended to store at a temperature of 4 to 6 C in an individual package, for example, in food foil or wax paper (so that the flesh does not dry out and lose its "spirit", and mold spores do not spread to other foods in the refrigerator).

Cheese plate for dessert

It turns out that it's completely wrong to serve cheeseas a snack - they need to finish the meal. For example, in France, in the homeland of cheese with mold, they are eaten before and after dinner or instead of dessert. An assortment of at least 3-5 types of cheese is formed, and differ not only in taste, but also in form. Chees on a plate or board spread out in a special order: clockwise, beginning with soft tender varieties and finishing with hard ones with a more piquant taste. Tasting the cheeses in the same sequence to feel the fullness of taste.

Noble cheeses require exquisite neighborhood. Cheeses with a white crust (brie, camembert) are perfectly combined with figs and ripe pears. The taste of blue cheeses harmonizes with ripe grapes. Universal "companions" are dried fruits and nuts (walnuts or almonds). The more intense the taste of cheese, the "stronger" wine should be. Red wines are best served with soft to taste cheeses, and dry whites - with spicy and more flavorful cheeses. If you are talking about a cheese plate, you can limit yourself to classics: white dry wine.

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