Dor blue (Dorblu, Dorblu) - blue cheese: benefits, calorie content, what to eat with. 6 Blue Cheese Recipes

Composition, benefits, harm

The taste of Dorblu cheese is delicate, not too salty and not too spicy.

The cheese has a light cream color with numerous bluish streaks of mold. It is quite dense and crumbly.

Dor Blue cheese contains penicillin, which has a beneficial effect on the entire human body and helps fight certain diseases and infections.

Cheese contains vitamins A, E, D, group B, PP, C and others. Cheese also contains other beneficial substances and amino acids necessary for the body.

The piquant taste of Dor Blue cheese stimulates the appetite, and the highly nutritious product, rich in easily digestible proteins, minerals and vitamins, has a beneficial effect on the immune system.

The noble mold penicillium roqueforti contained in cheese improves intestinal function.

The essential amino acids that are part of it have a positive effect on the activity of the nervous system, so Dor Blue helps to resist insomnia, depression, irritability, and also activates brain function, improves memory and concentration.

If you eat blue cheeses rarely and little by little, then there is no danger to health, but their frequent consumption can negatively affect the intestinal microflora, and even cause dysbiosis, especially after diseases associated with intestinal infections.

Also Dorblu:

• Contraindicated for pregnant women and children
• Contraindicated in people with penicillin or lactose intolerance
• contains allergens, not recommended for allergy sufferers
• Due to its high calorie content, you should not consume more than 50 g of cheese per day

Store it in the refrigerator, separately from other products, preferably in a glass container, so that mold does not spread to other products, and the cheese itself does not absorb foreign odors and does not change its properties.

Dor Blue cheese: history, description, benefits, harm

Dorblu (German: Dorblu

, sometimes Dor Blue) is a brand of blue cheese from Germany, produced by the Keseray Champignon Hofmeister company.

Its recipe is kept in the strictest confidence, because “blue gold,” as the name of this cheese is translated, is highly valued by gourmets of the two greatest cheese powers - France and Italy, as well as by connoisseurs around the globe.

It is only known that Dor Blue is produced using technology that has remained unchanged for 100 years: in closed cellars, at a certain humidity and temperature, with a ripening period of 3 to 5 months.

Tender and oily, it has a moderately pungent, spicy and salty taste and a bright, specific aroma.

The moldy surface of the cheese is without a rind, white in color, a yellowish tint is allowed.

The inside of Dor Blue is soft and looks like cream or white marble with an intricate pattern formed by dark green veins of noble mold, which can sometimes appear on the surface of the head.

History of DorBlue

The history of Dorblu cheese dates back to the last century. Despite the fact that the Kezerai Champignon company has existed since 1908, it has been producing blue cheese (see recipe link) relatively recently.

In many European countries, blue cheeses have been produced for a very long time - just name varieties such as French Roquefort or Italian Gorgonzola.

However, they were practically not represented on the German market until the 1990s, when Dorblu was released.

Simultaneously with the German market, cheese began to be sold and gained popularity in Russia and some other countries of Eastern Europe - primarily due to competent pricing and marketing policies.

Dor Blue in Russia was much cheaper than many of its competitors and was at the same time perceived as a very famous European cheese.

In fact, outside the designated markets, the cheese is little known - for example, in the guide to Petit Fute cheese brands, Dorblu is not mentioned at all.

Production of Dorblu cheese

The production of this type of cheese is located in the factories located in the small town of Lauben in Bavaria.

The cheese is a semi-hard cheese and is made from pasteurized cow's milk with the addition of salt, a milk-clotting enzyme and a mold culture, the exact name of which is kept secret by the company, but presumably it is Penicillium roqueforti.

How to make Dorblu cheese at home, read the recipe on our website.

The ripening period for cheese is approximately three to five months.

The cheese is produced in three varieties: Dorblu Classic, Dorblu Royal Blue and the exclusive version Dorblu Grand Noir.

Composition, benefits, harm

The taste of Dorblu cheese is delicate, not too salty and not too spicy.

The cheese has a light cream color with numerous bluish streaks of mold. It is quite dense and crumbly.

Dor Blue cheese contains penicillin, which has a beneficial effect on the entire human body and helps fight certain diseases and infections.

Cheese contains vitamins A, E, D, group B, PP, C and others. Cheese also contains other beneficial substances and amino acids necessary for the body.

The piquant taste of Dor Blue cheese stimulates the appetite, and the highly nutritious product, rich in easily digestible proteins, minerals and vitamins, has a beneficial effect on the immune system.

The noble mold penicillium roqueforti contained in cheese improves intestinal function.

The essential amino acids that are part of it have a positive effect on the activity of the nervous system, so Dor Blue helps to resist insomnia, depression, irritability, and also activates brain function, improves memory and concentration.

If you eat blue cheeses rarely and little by little, then there is no danger to health, but their frequent consumption can negatively affect the intestinal microflora, and even cause dysbiosis, especially after diseases associated with intestinal infections.

Also Dorblu:

• Contraindicated for pregnant women and children
• Contraindicated in people with penicillin or lactose intolerance
• contains allergens, not recommended for allergy sufferers
• Due to its high calorie content, you should not consume more than 50 g of cheese per day

Store it in the refrigerator, separately from other products, preferably in a glass container, so that mold does not spread to other products, and the cheese itself does not absorb foreign odors and does not change its properties.

How to eat Dor Blue cheese

Dor Blue is a universal cheese. It can be eaten “a la naturel” - with village bread, grapes, nuts.

It is also very good as part of a cheese plate. In this case, it is better to leave it for last - to enjoy the spicy-buttery taste.

Cheese can be consumed with fruit (for example, grapes) and with dry red wine - varieties such as cabernet sauvignon and shiraz.

The Germans happily drink Dor Blue with their famous sweet wines. A particularly good combination is sweet Riesling or Gewürztraminer with Dor Blue and nuts. The manufacturer recommends drinking the Grand Noir variety with champagne.

Find out what wine goes with blue cheese in the next article.

At the same time, Dor Blue cheese is ideal for preparing a variety of cheese dishes.

Various canapés, hot sandwiches, fruit and vegetable salads, cheese sauces, “Four Cheese” pizza, covered pies and other pastries, pasta, seafood, etc. are prepared with it.

Source: https://syrodelkin.ru/syr-dor-blyu-opisanie-polza-vred.html

Making noble cheese in your home kitchen

You can prepare Dor Blue yourself. Believe me, such cheese will be no worse than the factory product. True, the process of preparing it will take a lot of time, but it's worth it. Shall we try?

Ingredients:

• cottage cheese – 0.4 kg;
• Dor Blue cheese - 20 g;
• salt.

Preparation:

1. Place the cottage cheese in a piece of gauze and squeeze out the liquid from it.

   

2. Add two teaspoons of salt to the cottage cheese. Stir until the cottage cheese crumbles into peas.
3. Now let's make the so-called serum. Combine 20 g of Dor Blue with a quarter of a glass of cold filtered water.
4. Add this mixture to the cottage cheese and stir.
5. We wrap it with a sterilized piece of gauze and leave it under pressure overnight.
6. In the morning we take out the cheese. Let's make holes in it with a diameter of five millimeters at a distance of three centimeters from each other. This is necessary so that our cheese, as they say, breathes, and also mold forms in it.
7. Now rub the cheese with table salt.
8. Wrap it in a sterile piece of gauze.
9. Place the cheese in the refrigerator. The temperature threshold should be ten degrees. Check the humidity level. The optimal threshold is seventy percent. If the humidity is lower, place a glass of water next to the cheese.
10. Let the cheese steep for two months. We turn it over every day, and if the gauze is wet, it needs to be changed. Ready!

Application

Dor Blue a la crème – soft, creamy cheese. It is often used for spreading on bread, not only for snacks at work, but also on the holiday table. It is often used for canapés. Dor Blue cheese a la crème is recommended to be consumed before meals.

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Blue cheese pizza

For the dough we will need: a glass of flour, one hundred grams of boiled water, a dessert spoon of baking powder, olive oil (50 grams) and a little salt. For the filling: blue cheese Dor Blue (100 gr.) and Mozzarella (50 gr.), as well as fresh tomatoes or pasta in the amount of five large spoons.

Knead the dough from the indicated ingredients, roll out into a thin layer and place on a parchment-lined baking sheet. Remove the skin from the tomato (submerge the vegetables in boiling water for a minute) and grate. You can use tomato paste. Place the second layer of cheeses, cut into small pieces. Place in the oven for 15 minutes at 190 C.

Use in cooking

The wonderful taste of this cheese allows it to be used in various variations. It is incredibly tasty as an independent product, especially when combined with grapes, walnuts, honey and wine. Both dry and sweet varieties of wine can be used. In Germany they prefer to drink it with traditional Gewürztraminer and Riesling. The elite variety Dorblu Grand Noir is recommended to be served with champagne.

You can often find it as a sandwich with whole grain bread, as well as as part of a cheese platter. Experts say that in this version, it is better to eat it last in order to enjoy the spicy, piquant taste and oily structure of the product.

Dorblu is also used as one of the ingredients in salads, hot sandwiches, and is indispensable for making cheese sauces and pizza. Goes well with seafood dishes and Italian pasta.

Cooking Dorblu at home

You can prepare this product at home, but you must strictly observe sterility; it is better to use sterile gloves for preparation or wipe your hands with an alcohol solution.

To prepare you will need:

• homemade cow's milk or store-bought unpasteurized milk – 4 liters;
• sour cream or sour milk – 1.5 cups;
• Acidin-pepsin tablets;
• salt;
• store door blue.

You will need a store-bought analogue in order to take mold samples from it. It needs to be carefully scraped off into a separate container, preferably so that it does not contain pieces of cheese. Add it to milk warmed to room temperature (0.5 cup), stir and leave for about an hour. Then pour the milk with mold into the main amount of milk, heated to 30 degrees. Send the starter there at room temperature. Mix all this and set aside for five minutes.

Crush the prepared tablets into a fine powder in a ratio of 1.5 tablets per liter of milk. Add 50 ml of water and mix thoroughly into a homogeneous mass. Pour this mixture into the previously prepared milk, stir until completely dissolved and close the lid. Place in a warm place and do not touch for an hour and a half.

It is recommended to wrap the milk container with a towel. After an hour, you can check its condition. A clot should form in the form of milky jelly, which, when pressed, releases a yellowish whey. If it has a milky white color, then you need to let the milk sit for about another half hour.

After this, cut the curd into small pieces with a knife and gently stir with a wooden spoon. The main thing is that it doesn’t turn out to be a mess. After standing for 20 minutes, during this time the cheese flakes will settle to the bottom.

To drain the whey, you can use a homemade colander. To do this, you need to pierce a tall plastic glass with an awl in several places. The holes should be located at a frequent distance from each other. Use a slotted spoon to collect the resulting cheese flakes and place them in this glass. Let the serum drain, leaving the product for about 12 hours. During this time, it is recommended to remove and turn the product four times, draining the resulting whey.

After twelve hours, the resulting product must be taken out and rubbed well with salt. After this, leave it to dry for another 12 hours. If after this time it is still wet, you need to rub it with salt again and leave it for another half a day.

Scrape the mold off the store-bought milk again and dilute it in milk. Wait about an hour. Take the mixture into a sterile syringe and pour it into the dried cheese in frequent portions, piercing it in different places.

After this, put the cheese back into a plastic glass, previously washed and cleared of whey residues, and, turning it upside down, place it in a plastic container, covering it loosely with a lid. Place in a warm, dark place and wait until mold grows. It will be completely covered in about two weeks. During the process, you need to turn it over every two days. As soon as it is completely covered with mold, you need to wrap it in parchment paper and put it in the refrigerator. After a week, homemade Dorblu cheese is ready for use.

Dorblu

Nowadays you can increasingly find a wide variety of expensive blue cheeses on supermarket shelves. There are quite a few types of them: there are both blue and white mold, hard and soft, Italian and French.

But recently, their relatively young analogue, German blue cheese Dorblu, has begun to win the hearts of buyers. Moreover, this name has become so firmly established in everyday life that many of our compatriots, who are not particularly knowledgeable about the varieties and types of cheese, began to call any cheese with blue mold this name.

But few people know that in addition to its aristocratic taste and characteristic spicy smell, this cheese has other advantages

A little history

In general, blue cheeses have been known for quite a long time. Their history goes back more than one century. The French have a legend according to which the appearance of blue cheeses is attributed to a certain young shepherd Roquefort. While getting ready to have lunch, the shepherd saw a beautiful stranger and she fell into his soul so much that he, forgetting about lunch, rushed after her.

And I was able to return back only after a few days. Upon his return, he found his lunch left untouched in the cave - moldy cheese. But this did not disgust him: out of curiosity, he broke off a piece of the strange dish and tried it. Imagine his surprise when he realized that the seemingly spoiled cheese turned out to be exquisite and delicate in taste.

There are quite a large number of types of blue cheeses: the famous French Roquefort, and the no less famous Italian Gorgonzola, as well as Stilton, Danable, Saint-Agur, Fourme-D'Ambert, Cambozola, Bavarian blue cheese, Bergader, Parsifal and Dorblue. .

Dorblu appeared relatively recently compared to its famous noble counterparts. However, this did not prevent it from becoming their full-fledged competitor and enjoying almost the same success among other elite cheeses.

Dorblu (from German Dorblu - “blue gold”) is a German brand of blue cheese produced by. Although this company has existed for quite a long time, since the beginning of the 20th century, it began producing cheese not so long ago.

The fact is that until 1990, it was almost impossible to find the famous French or Italian blue cheeses in Germany. It was then that the Germans thought about producing their elite product. This is how Dorblu was created.

Simultaneously with the widespread development of the German market, this cheese began to successfully conquer the hearts of Russian consumers, and also gained popularity in other countries of Eastern Europe. This happened largely due to the correct pricing policy.

This cheese was much cheaper than its competitors, but at the same time it was considered a fairly famous and famous European elite cheese. But in reality this is far from the case. Dorblu is practically unknown in European countries, where there are many types of noble cheeses.

It is also not mentioned in well-known European guides to cheese varieties.

Description and production method

The basis for the production of Dorblue, like other blue cheeses, is cow's milk.

Its recipe is shrouded in mystery, but it is still known that it is produced in the same way as most other analogues: noble mold is grown in closed cellars with certain temperatures and sufficient humidity.

According to some sources, the blue mold culture used in production is penicillium roqueforti. It takes about five months to prepare.

Mass production of cheese is carried out in the small town of Lauben, located in Bavaria. The product has three varieties:

• Dorblu Classic;
• Dorblu Royal Blue;
• Dorblu Grand Noir.

The most elite and exclusive variety is Dorblu Grand Noir.

Dorblu is often classified as a semi-hard cheese. It has an exquisite spicy aroma and a delicate salty taste with a piquant hot and spicy note.

Its surface does not become crusty, but it also contains mold. It is usually white, less often yellowish-cream in color.

The interior of the dorblu is soft and tender, with bluish-green veins of mold that form a marbled pattern and sometimes extend to the surface of the cheese.

Chemical composition and nutritional value

The energy value of the product is 354 kcal. Protein is about 21 grams, and fat is 30 grams. This is a very high-calorie and very fatty product. This cheese has a high water content - approximately 42.41 grams, and a fairly small amount of carbohydrates - 2.34 grams.

Dorblu contains a rich vitamin complex, represented by B vitamins (thiamine - 0.029 mg, riboflavin - 0.382 mg, pyridoxine - 0.166 mg, folic acid - 36 mcg), as well as vitamin A - about 198 mcg, vitamin E - 0.25 mg , vitamin D - approximately 21 mg and vitamin PP - approximately 1.016 mg.

The mineral composition of this product includes the amount of elements necessary for the normal functioning of the body, such as:

Useful properties of Dorblu

In addition to its delicate and refined taste, dor blue also has a number of beneficial properties for the body. For example, thanks to the mold present in its composition, cheese is saturated with such a useful substance as penicillin. It has a beneficial effect on the gastrointestinal system, has an antimicrobial effect, and is able to fight various infectious diseases.

Regular consumption of this product helps strengthen the human immune system and has a positive effect on appetite. Due to the presence of essential amino acids and vitamins, dorblu has a calming effect on the body:

• normalizes the functioning of the central nervous system;
• helps cope with depression and nervous disorders;
• improves sleep;
• relieves chronic fatigue and irritability;
• promotes efficient brain function;
• increases attention and improves memory.

This cheese is a very nutritious product, containing a large amount of easily digestible proteins, so it is indispensable in the lives of people who actively engage in sports; it is especially useful for the growth of muscle tissue. Dorblu has a good restorative effect.

It is recommended to use it during the period of rehabilitation after serious illnesses or operations. It is also useful for people with heavy mental stress.

It also helps with arthritis, tuberculosis, is effective against anemia, and is also a good preventive measure for cancer.

Vitamins A and E contained in cheese have a beneficial effect on the condition of the skin and hair, and also help improve and restore vision.

Thanks to a mineral such as sodium, the use of this product normalizes the water-salt balance of the body, and the potassium contained in it has a positive effect on the functioning of the heart muscle and prevents the development of diseases of the cardiovascular system.

The presence of substances such as calcium and phosphorus in it improves the strength of bone tissue, preventing the development of arthritis.

Recent research by scientists has suggested that regular consumption of Dorblu provides unique protection against ultraviolet radiation and can increase the time spent in the sun.

Use in cooking

The wonderful taste of this cheese allows it to be used in various variations.

It is incredibly tasty as an independent product, especially when combined with grapes, walnuts, honey and wine. Both dry and sweet varieties of wine can be used.

In Germany they prefer to drink it with traditional Gewürztraminer and Riesling. The elite variety Dorblu Grand Noir is recommended to be served with champagne.

You can often find it as a sandwich with whole grain bread, as well as as part of a cheese platter. Experts say that in this version, it is better to eat it last in order to enjoy the spicy, piquant taste and oily structure of the product.

Dorblu is also used as one of the ingredients in salads, hot sandwiches, and is indispensable for making cheese sauces and pizza. Goes well with seafood dishes and Italian pasta.

How to choose and store correctly

When you buy cheese in a store, you should definitely pay attention to the appearance of the product. A too strong or unpleasant aroma indicates that the product should not be eaten. It may be spoiled or incorrectly prepared.

The presence of a crust on the cheese indicates its expiration date. The cheese pulp should be solid. Numerous small and large holes indicate poor quality products. Of course, the product should not contain any dyes or preservatives.

The shelf life of such cheese is no more than two months.

Dorblya should be stored in the refrigerator, preferably in a glass container or vacuum packaging, to avoid mold getting on other products. This will also be useful for the cheese itself, which is capable of absorbing various odors and can ultimately acquire a completely unsuitable taste and aroma.

Cooking Dorblu at home

You can prepare this product at home, but you must strictly observe sterility; it is better to use sterile gloves for preparation or wipe your hands with an alcohol solution.

To prepare you will need:

• homemade cow's milk or store-bought unpasteurized milk – 4 liters;
• sour cream or sour milk – 1.5 cups;
• Acidin-pepsin tablets;
• salt;
• store door blue.

You will need a store-bought analogue in order to take mold samples from it. It needs to be carefully scraped off into a separate container, preferably so that it does not contain pieces of cheese.

Add it to milk warmed to room temperature (0.5 cup), stir and leave for about an hour. Then pour the milk with mold into the main amount of milk, heated to 30 degrees.

Send the starter there at room temperature. Mix all this and set aside for five minutes.

Crush the prepared tablets into a fine powder in a ratio of 1.5 tablets per liter of milk. Add 50 ml of water and mix thoroughly into a homogeneous mass. Pour this mixture into the previously prepared milk, stir until completely dissolved and close the lid. Place in a warm place and do not touch for an hour and a half.

It is recommended to wrap the milk container with a towel. After an hour, you can check its condition. A clot should form in the form of milky jelly, which, when pressed, releases a yellowish whey. If it has a milky white color, then you need to let the milk sit for about another half hour.

After this, cut the curd into small pieces with a knife and gently stir with a wooden spoon. The main thing is that it doesn’t turn out to be a mess. After standing for 20 minutes, during this time the cheese flakes will settle to the bottom.

To drain the whey, you can use a homemade colander. To do this, you need to pierce a tall plastic glass with an awl in several places. The holes should be located at a frequent distance from each other.

Use a slotted spoon to collect the resulting cheese flakes and place them in this glass. Let the serum drain, leaving the product for about 12 hours.

During this time, it is recommended to remove and turn the product four times, draining the resulting whey.

After twelve hours, the resulting product must be taken out and rubbed well with salt. After this, leave it to dry for another 12 hours. If after this time it is still wet, you need to rub it with salt again and leave it for another half a day.

Scrape the mold off the store-bought milk again and dilute it in milk. Wait about an hour. Take the mixture into a sterile syringe and pour it into the dried cheese in frequent portions, piercing it in different places.

After this, put the cheese back into a plastic glass, previously washed and cleared of whey residues, and, turning it upside down, place it in a plastic container, covering it loosely with a lid. Place in a warm, dark place and wait until mold grows.

It will be completely covered in about two weeks. During the process, you need to turn it over every two days. As soon as it is completely covered with mold, you need to wrap it in parchment paper and put it in the refrigerator.

After a week, homemade Dorblu cheese is ready for use.

Harm and dangerous properties

Dorblu cheese is a very high-calorie and nutritious product, and undoubtedly, consuming it in large quantities can lead to excess weight gain and even obesity.

Frequent consumption of moldy foods promotes the proliferation of pathogenic microorganisms, thereby worsening the beneficial intestinal microflora.

And if you don’t pay attention to this, then everything can end with such a disease as dysbiosis.

It is not recommended for pregnant women and nursing mothers to consume this cheese, and it should not be used in children’s diets. It is contraindicated for people with allergies to dairy products, as well as those with lactose intolerance. Cheese itself can also be an allergen.

Its unique taste may be unsafe for people suffering from gastritis or stomach ulcers, since spicy and salty foods are contraindicated for them. You should not use it if you have high blood pressure, liver or kidney diseases.

Dorblue is a German version of elite blue cheese. It is popular both in Germany and throughout Eastern Europe.

It attracts with its exquisite taste, healthy properties and relatively low price.

It is widely used not only as an independent dish, but also as one of the ingredients of other dishes. It is considered very tasty when consumed with dry or sweet wines, as well as champagne.

Eating this cheese in small doses cannot cause harm to the body. Actually, eating exquisite and noble cheeses does not mean eating them in huge portions. And in small quantities, Dorblu can even bring benefits to the body. This cheese is often sold in stores, but it is possible to prepare it at home.

Source: https://FoodandHealth.ru/syry/dorblyu/

How to choose and store correctly

When you buy cheese in a store, you should definitely pay attention to the appearance of the product. A too strong or unpleasant aroma indicates that the product should not be eaten. It may be spoiled or incorrectly prepared. The presence of a crust on the cheese indicates its expiration date. The cheese pulp should be solid. Numerous small and large holes indicate poor quality products. Of course, the product should not contain any dyes or preservatives. The shelf life of such cheese is no more than two months.

Dorblya should be stored in the refrigerator, preferably in a glass container or vacuum packaging, to avoid mold getting on other products. This will also be useful for the cheese itself, which is capable of absorbing various odors and can ultimately acquire a completely unsuitable taste and aroma.

Delicious recipes with Dor Blue cheese

When you want to cook something truly amazing and unusual, the best option is an Italian dish - risotto with porcini mushrooms and blue cheese. Required ingredients: onions, a glass of rice, porcini mushrooms (500 gr.), Dor Blue cheese (150 gr.), two cloves of garlic, rosemary, dill.

Pre-soak the rice for half an hour, then boil. During this time, sauté finely chopped onions, then add chopped mushrooms and fry. Finally, squeeze out the garlic.

Mix the resulting ingredients: mushrooms, rice. Sprinkle with grated cheese and place in the oven for 15 minutes. During the baking process, you need to stir the dish twice so that Dor Blue is evenly distributed throughout all the products. Just before serving, add rosemary and chopped dill.

Features of making Dor Blue cheese

The algorithm for making Dor Blue is exactly the same as for all hard fermented milk cheeses.
The raw material is curdled to form a cheese curd and cut several times. They are pressed, and then the semi-finished product is left to mature at high humidity and a temperature of 8-12°C for 3-5 months. What kind of starter is used, how the cheese curd is processed and how long it is pressed is kept secret by the manufacturing company. Noble mold penicillium or penicillin (it was not possible to guess which strain) is introduced after pressing and removing excess liquid using thin special needles. During the time that passes before ripening, the mold spreads throughout the head, then the growth of the colony stops, so the finished cheese becomes harmless to the human body.

How to make Dor Blue cheese at home:

1. Pasteurized full-fat milk is heated to 30°C and, maintaining a constant temperature, a mesophilic starter purchased from a store is added. The following types are suitable: “Bioantibut-TP”, “Flora Danica” or “BK-Uglich-MST”.
2. At home, mold fungi are immediately introduced into the raw materials for Dor Blue cheese and the contents of the container are mixed from top to bottom.
3. After 30 minutes, rennet (usually VNIIMS SG-50) and calcium chloride, diluted with cool distilled water in a ratio of 1:4, are introduced.
4. When clots form (usually it takes 1.2-1.5 hours), they are checked for serum separation. To do this, lift the curdled lump with a slotted spoon and cut it with a narrow thin knife or string. In the case when drops of whey appear on the cut, begin slicing.
5. The cut curd mass is transferred with a slotted spoon onto a canvas with large weave, tied in a tight knot and placed under a press. Initial weight - at least 4 kg.
6. When the pressing is finished (this is indicated by the fact that the whey has stopped separating), break it again, salt it, mix it and wrap it in cloth again, leaving the cheese under pressure for 2 days. The pieces are turned over all the time.
7. Then they are left to dry in the open state and pierced in several places - without air flow, mold fungi cannot reproduce.
8. To ensure favorable conditions for ripening, the intermediate product is wrapped in a drainage mat and placed in a special chamber with a constant temperature of 10-12°C. There is no need to turn over often - 1-2 times a week is enough.

You can prepare Dor Blue at home only if you have cheese making skills and if you are engaged in production on a professional basis. But even in this case, the substitute will most likely resemble the original product only in appearance. As already mentioned, the manufacturing company keeps the recipes secret, so no one has yet succeeded in making an analogue.

Pasta with Dor Blue added

Spaghetti with the addition of Dor Blue cheese turns out delicious. Everyone, without exception, will love this treat!

Ingredients:

• spaghetti – 0.2 kg;
• soft butter – 60 g;
• "Dor Blue" - 150 g;
• sifted flour - one teaspoon. spoon;
• milk – 100 ml.

Advice! It is better to cook spaghetti from durum wheat.

Preparation:

1. Put water in a saucepan to boil.
2. Cut the cheese into small pieces.
3. Let's heat the frying pan. Lay out the butter and wait until it melts. The main thing is that the oil does not burn.
4. Place Dor Blue pieces into the pan. Let's melt the cheese.
5. Add sifted flour.
6. Fry everything together and add milk (you can use cream).
7. Fry, stirring.
8. Boil the spaghetti for about seven minutes, but not until fully cooked.
9. Let's put them in a colander.
10. Place the spaghetti on plates and pour the sauce over them. Ready!

Dor Blue cheese: benefits and harms, recipes

Dor Blue cheese is considered a truly mysterious product. We will discuss its benefits and harms with you today. We’ll also find out how to prepare this delicacy in your home kitchen.

There is an opinion that moldy foods pose a danger to our health. However, there are always exceptions to every rule. And this just applies to Dor Blue cheese. Let's figure out what its value is.

The beneficial qualities of Dor Blue are due to its rich composition. What is there in this cheese! You can find vitamin complexes and mineral compounds in it. Dor Blue also contains many active elements: protein, polyunsaturated fats, cultivated types of mold, etc.

Noble cheese is prepared using cow or goat milk. And we all know how useful these products are. The “benefits” of cheese are multiplied by lactic acid bacteria, with which the starter is made.

On a note! Blue cheese contains four times more vitamin B12 than its hard counterparts.

Useful qualities of cheese:

• strengthens the nerves;
• will help you “stand” in a stressful situation;
• normalizes night sleep;
• improves adrenal activity;
• will prevent the development of inflammation;
• strengthens bone tissue;
• will raise hemoglobin level;
• saturates the brain with oxygen;
• will help intestinal function;
• will remove toxic compounds.

However, not everything is so rosy. Not everyone can eat Dor Blue and not in large quantities. If you overeat, diarrhea may occur, and dysbiosis may develop. A “safe” portion for everyone is fifty grams of cheese per day.

On a note! Dor Blue is best eaten by those who have problems with excess weight. Its energy value is high - 350 Kcal per hundred grams of product.

Contraindications to introducing noble cheese into the menu:

• allergy, since fungal spores can intensify its symptoms and aggravate the clinical picture;
• gastrointestinal ailments in acute stages;
• taking antibiotic drugs, since the fungi contained in cheese contain elements with a similar effect.

Attention! Experts do not recommend feeding Dor Blue to children.

You can prepare Dor Blue yourself. Believe me, such cheese will be no worse than the factory product. True, the process of preparing it will take a lot of time, but it's worth it. Shall we try?

Pasta with Dor Blue added

Spaghetti with the addition of Dor Blue cheese turns out delicious. Everyone, without exception, will love this treat!

Description and production method

The basis for the production of Dorblue, like other blue cheeses, is cow's milk. Its recipe is shrouded in mystery, but it is still known that it is produced in the same way as most other analogues: noble mold is grown in closed cellars with certain temperatures and sufficient humidity. According to some sources, the blue mold culture used in production is penicillium roqueforti. It takes about five months to prepare.

Mass production of cheese is carried out in the small town of Lauben, located in Bavaria. The product has three varieties:

• Dorblu Classic;
• Dorblu Royal Blue;
• Dorblu Grand Noir.

The most elite and exclusive variety is Dorblu Grand Noir.

Dorblu is often classified as a semi-hard cheese. It has an exquisite spicy aroma and a delicate salty taste with a piquant hot and spicy note. Its surface does not become crusty, but it also contains mold. It is usually white, less often yellowish-cream in color. The interior of the dorblu is soft and tender, with bluish-green streaks of mold that form a marbled pattern and sometimes extend to the surface of the cheese.

Useful properties of Dorblu

In addition to its delicate and refined taste, dor blue also has a number of beneficial properties for the body. For example, thanks to the mold present in its composition, cheese is saturated with such a useful substance as penicillin. It has a beneficial effect on the gastrointestinal system, has an antimicrobial effect, and is able to fight various infectious diseases.

Regular consumption of this product helps strengthen the human immune system and has a positive effect on appetite. Due to the presence of essential amino acids and vitamins, dorblu has a calming effect on the body:

• normalizes the functioning of the central nervous system;
• helps cope with depression and nervous disorders;
• improves sleep;
• relieves chronic fatigue and irritability;
• promotes efficient brain function;
• increases attention and improves memory.

This cheese is a very nutritious product, containing a large amount of easily digestible proteins, so it is indispensable in the lives of people who actively engage in sports; it is especially useful for the growth of muscle tissue. Dorblu has a good restorative effect. It is recommended to use it during the period of rehabilitation after serious illnesses or operations. It is also useful for people with heavy mental stress. It also helps with arthritis, tuberculosis, is effective against anemia, and is also a good preventive measure for cancer.

Vitamins A and E contained in cheese have a beneficial effect on the condition of the skin and hair, and also help improve and restore vision. Thanks to a mineral such as sodium, the use of this product normalizes the water-salt balance of the body, and the potassium contained in it has a positive effect on the functioning of the heart muscle and prevents the development of diseases of the cardiovascular system. The presence of substances such as calcium and phosphorus in it improves the strength of bone tissue, preventing the development of arthritis.

Recent research by scientists has suggested that regular consumption of Dorblu provides unique protection against ultraviolet radiation and can increase the time spent in the sun.

Useful properties of Dor Blue cheese

Introducing the product into the diet helps to recover from serious illnesses and increased emotional stress, and prevents the development of arthritis and osteoporosis.

Benefits of Dor Blue:

• Positive effect on the central nervous system, improves memory function, restores memorization, has a calming effect and eliminates insomnia.
• Increases immune status.
• Helps cope with increased irritability and stop the development of depression.
• Creates favorable conditions for increasing the activity of beneficial microflora that colonize the small intestine.
• Accelerates the elimination of toxins and waste, prevents the appearance of putrefactive processes in the stomach and intestines.
• Creates a film on the surface of the mucous membrane of the digestive organs, reducing the aggressive effects of strong coffee, tea, alcohol, and sour drinks.
• Reduces pain in arthritis, gout, osteochondrosis.
• Restores the condition of vitamin deficiency and anemia, helps get rid of fatigue.
• Reduces the aggressive effects of ultraviolet radiation, stimulating the production of melanin in the epithelium of the skin.
• Accelerates the formation of muscle tissue, improves the condition of skin, teeth and hair.
• Increases vascular tone and reduces permeability.
• Normalizes the body's water-electrolyte balance and prevents the loss of excess fluid.

It has already been proven that regular addition of Dor Blue to the diet improves the functioning of the cardiovascular system. Currently, research is being conducted on the effect of fermented milk products with mold on the possible malignancy of cells of the digestive organs.

Chemical composition and nutritional value

The energy value of the product is 354 kcal. The protein content is about 21 grams, and the fat content is 30 grams. This is a very high-calorie and very fatty product. This cheese has a high water content - approximately 42.41 grams, and a fairly small amount of carbohydrates - 2.34 grams.

Dorblu contains a rich vitamin complex, represented by B vitamins (thiamine - 0.029 mg, riboflavin - 0.382 mg, pyridoxine - 0.166 mg, folic acid - 36 mcg), as well as vitamin A - about 198 mcg, vitamin E - 0.25 mg , vitamin D - approximately 21 mg and vitamin PP - approximately 1.016 mg.

The mineral composition of this product includes the amount of elements necessary for the normal functioning of the body, such as:

• calcium – approximately 528 mg;
• iron – about 0.31 mg;
• magnesium – 23 mg;
• phosphorus – about 387 mg;
• potassium – 256 mg;
• sodium – 1395 mg;
• zinc – about 2.66 mg.

Composition, calorie content and BZHU

The taste of blue cheese, oddly enough, is quite delicate - there is no obvious saltiness in it, like other soft cheeses produced in Europe, and there is no strong spiciness that would scare away half of the buyers. The taste can be called moderate. If you look closely, you will notice uneven, chaotic streaks of blue mold - it contains a certain type of fungus called Penicillium Glaucum. This is the distinctive feature of Dor-blue. The product itself is a light cream color. The texture is dense, but it is easy to break into pieces.

100 grams of product contain 21.40 g of proteins, 2.34 g of fat, 28.74 g of fat, among which water occupies a special place - here it is 42.41 g! The calorie content of the delicacy is quite high - 350 calories, and the fat content varies from 40 to 50%. Such data make it a fairly high-calorie product. Therefore, when consuming it, it is important to observe moderation.

The composition contains an important component called penicillin. It is responsible for maintaining the normal state of the entire human body, and also participates in the fight against a certain group of viral and infectious diseases. The diversity of the chemical composition of cheese is represented by groups of vital vitamins and macroelements that have a beneficial effect on human health:

• representatives of group B: B1 (thiamine), B2 (riboflavin), B6 ​​(pyridoxine);
• vitamin A;
• vitamin D;
• vitamin PP;
• vitamin E;
• zinc;
• calcium;
• folic acid;
• phosphorus;
• iron;
• sodium;
• magnesium;
• potassium.

The benefits and harms of blue cheese

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 special cultural varieties of mold, which have been selectively bred, are introduced into the composition. 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 Cambotzola. 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 allow 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.

The nutritional value of this dairy product is influenced by the specific type of milk and nutritional supplements. Blue cheeses are very nutritious for the body because they have a high content of 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 that cheese has on the body, and then we will dwell on the characteristic features of 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 nutrients.

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 the harmful effects of 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 the entire cardiovascular system. Cheeses are beneficial for the body due to their 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 of internal organs is renewed.

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, such cheeses are very popular.

They are often made from cow's milk, soft in texture and small in height and diameter, which is their distinguishing feature.

Prominent representatives of these varieties are: Brie, Camembert (with a pungent ammonia smell), Cambozola (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. Its beneficial properties for the body are enhanced by lactic acid bacteria, which are part of the sourdough.

Dor blue cheese contains several times more vitamin B12 than other types of hard cheese. This has a positive effect on the functioning of the central nervous system, will help normalize it, increase resistance to stress, and improve the quality of sleep.

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 a positive effect on the intestines, is able to “seal” carcinogens, remove toxins and other dangerous substances from the body.

But, this type of 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. You should not use it if you are overweight, 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 for acute diseases of the 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.

Source: https://veganpost.ru/molochnye-produkty/syr-s-plesenju-polza-vred

What do you eat it with?

Dor Blue is a truly versatile type of cheese. This can be seen in its combination with various ingredients - it could be country bread, crackers, grapes, nuts. Looks ideal served on a cheese plate, i.e. cut into small pieces with other types of soft cheeses, decorated with nuts. In this case, it is recommended to try it last - this way you can feel the fullness of the taste with spicy and buttery notes.

You can complement the cheese menu, for example, with fruits and dry red wines - Cabernet Sauvignon and Shiraz are ideal. German gourmets recommend drinking Dor Blue with sweet wines of their own production - we are talking about sweet Riesling or Gewürztraminer. But the Grand Noir variety is washed down with champagne. There was also a place for this product in the kitchen. It is used to make canapés, hot sandwiches, fruit and vegetable salads, cheese sauces, Four Cheese Pizza, covered pies and other baked goods, as well as various types of pasta.

Dor-blue is not a cheap product. But oddly enough, you can cook it at home. Of course, the result will be completely different, but you can still achieve a similar taste.

It is important to remember sterility throughout the entire process. Any mistake and the product will be damaged. Before starting cooking, be sure to wash and sterilize all utensils and containers. Stock up on disposable gloves, because every touch of cheese should be perfectly clean.

Sources

• https://BonFit.ru/kalorii/syr-i-tvorog/syr-s-plesenyu/kalorii-syr-dor-blyu/
• https://syrodelkin.ru/syr-dor-blyu-opisanie-polza-vred.html
• https://polza-ne-vred.ru/raznoe/syir-dor-blyu-polza-i-vred-retseptyi-prigotovleniya
• https://www.syl.ru/article/153872/new_goluboy-syir-dor-blyu-polza-i-retseptyi
• https://syrodelie.com/recipes/mold/dorblyu/
• https://FoodandHealth.ru/syry/dorblyu/
• https://eda-land.ru/syr/vidy/dor-blyu/

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