The benefits and harms of blue cheese and its types

Gourmets from all over the world cannot deny themselves the desire to enjoy exotic products. One of the most desired dishes on holiday tables was noble moldy cheese. This article will describe in detail the origin of this delicacy, the rules for its consumption, and also discuss the benefits and harms of blue cheese.

How is blue cheese made and can it be eaten?

This type appeared on the shelves of domestic stores relatively recently, so it created a real sensation for inexperienced consumers. There are still myths and misconceptions surrounding this product. The main prejudice of buyers is stories about the dangers of blue cheese.

Obviously, mold on a piece of cheese left in the refrigerator will signal that it should under no circumstances be eaten. However, special varieties with blue, white and red mold have a special preparation recipe, originating from French cheese makers.

There are many ways to make such a product, as well as its varieties. It can be hard or soft. Some varieties are prepared from full-fat (this is a prerequisite) cow's milk, while others use sheep's and goat's milk as a basis. Depending on the color of the mold, different cooking technologies differ. But one thing remains unchanged - the product receives its multi-colored “inclusions” thanks to special professional processing with strains of harmless penicillin fungi.

What is blue cheese?

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Blue cheese is a general term used to describe cheeses created from cow's, goat's, and sheep's milk that have characteristic blue, gray, or green streaks of mold running through them, or a coating of white or red mold on top.

There are three types of blue cheese that are safe to eat: blue cheeses, white mold cheeses and red mold cheeses. They differ not only in the color of the mold on them, but also in the cooking technology.

Thus, blue “veins” are formed during the process of adding bacterial cultures of the penicillin variety to blue cheese. Cheeses with white mold are sprayed with a special solution on top, and in dairy products with red mold, bacteria appear on their own during the ripening process in a cold and damp basement.

It is these veins or coating that create the unique taste and smell that make blue cheese so appetizing or repulsive, depending on your specific taste. These “veins” are formed by adding bacterial cultures of the penicillin variety to cheese. The most common bacterial culture in blue cheeses is Penicillium roqueforti, and in white and red mold cheeses it is Penicillium camemberti or Penicillium candidum.

These forms of mold are very different from the mold that might appear on a piece of forgotten bread because they do not produce mycotoxins—natural chemicals found in some molds that can cause gastrointestinal problems, weaken the immune system, damage the kidneys, and potentially even cause cancer due to its carcinogenic properties.

Fortunately, the mold veins in the cheese do not produce mycotoxins due to careful processing, so the cheese is completely safe to eat.

. And if you were wondering whether blue cheese is harmful, we hasten to reassure you - no!

Types and names of blue cheeses

As mentioned earlier, the preparation method and individual characteristics depend on each specific type of cheese. Their detailed description is in the following subsections.

With blue mold

Blue cheeses are considered a noble variety of dairy products and can be served and consumed as an expensive delicacy. Having cut off a piece of such a product, you can find numerous blue and green dots, as well as veins, on the cut. This ornate pattern is ensured by the cooking method:

1. The milk is brought to the consistency of cottage cheese and poured into a special form.
2. After all the whey has been glassed, the mold is emptied of excess liquid and the mass is rubbed with salt.
3. Then comes the stage of introducing a strain of fungus. This is done with a needle. The surface of the product is pierced several dozen times to allow the fungus to spread freely.
4. Once the main part of the work is done, the curd mass is placed in a well-ventilated area and allowed to ripen.

The most famous varieties of this variety are Roquefort, Gorgonzola, Bleu de Causse and Fourme d'Ambert. The benefits and harms of blue cheese will be discussed below.

With white mold

White mold cheese is the most popular and widespread among gourmets and ordinary customers. The peculiarity of its manufacture is as follows:

1. Similarly with the previous option, milk is brought to a curdled state, placed in a mold and excess liquid is poured out.
2. After this, the cottage cheese is thoroughly rubbed with salt.
3. In this case, fungal strains are not introduced artificially. The cheese “ripens” on its own, usually in basements where there is no access to light.
4. The walls in such rooms are densely covered with noble fungi, which begin to actively develop in dairy products.

Popular varieties of white moldy cheese are Brie and Camembert. The benefits and harms of cheese with white mold will be discussed below.

Important! High-quality cheese, which has reached full ripening, is completely covered with fluffy white mold, which can be eaten.

With red mold

The second name for this type is moldy cheeses with a washed rind. This is due to the principle of its preparation:

1. Before ripening begins, the curd mass is thoroughly washed several times with salted brine. This is necessary to ensure that unnecessary “ordinary” fungal cultures do not develop in the milk.
2. After processing, strains of penicillin fungi are artificially introduced into the curd mass.

The variety of red mold cheese is distinguished by the color of the rind - it can vary from bright orange to deep burgundy.

Blue cheese - the benefits and harms of your favorite product

Blue cheese is considered a delicacy and is a favorite treat for gourmet cheese lovers. However, even those who consider themselves well-versed in terms of knowledge about cheeses do not often think about whether consuming such a product brings more benefit or harm. This article will allow you to learn more about the family of blue cheeses.

All types of blue cheeses differ from their counterparts by the presence in the finished product of a food fungus, mold of the Penicillium series, which is safe for humans (unlike, for example, black mold, which is extremely harmful to the body due to the toxins it produces). These fungal colonies are characterized by different colors, from greenish or blue tones to pure white. The presence of mold determines the type of cheese, but color is not an indicator of freshness.

Varieties of delicacy

All types of blue cheese are quite expensive, highly valued for their taste and considered elite. Cow's milk is used for production, but there are also those made from goat's milk, for example, the beloved Ardi-gasna and the world-famous Roquefort. It is customary to classify cheeses depending on the color of the mold, and they are conventionally divided into two categories:

During the ripening of cheese with white mold, its surface is covered with spores of the desired fungus, and over time a specific white mold crust is formed. It is what gives it a specific taste, a unique aroma that activates the taste buds. A prominent representative of this family is Camembert, which has a pleasantly mushroomy, earthy smell mixed with moss.

Blue cheeses are distinguished by the fact that the mold takes root inside and looks very beautiful when cut. Special conditions are created for its formation. The cheese matures in cramped cellars at low temperatures and strict adherence to optimal humidity levels. Taste qualities will depend on technological features and production time. Blue mold has a wide variety of flavors. The most widely represented cheeses are those with a spicy, salty taste, to which are added hints of nuts, mushrooms and many others.

Interestingly, the manufacturing technology has not changed for several centuries and remains traditional to this day. First, fresh whole milk, collected from cows that fed only on fields with pure meadow grass, which eliminates the bitterness that can come from certain types of grass (tansy, wormwood), is heated to thirty degrees. After the denaturation of milk proteins occurs and the milk curdles, it is wrapped in gauze, the curd is given a certain shape and left in a suspended state for a while to allow the whey to flow out. After two weeks, mold cultures are introduced using special long needles.

Beneficial features

Cheeses made from cow's milk are considered less valuable and healthy. It contains fewer nutrients than, say, goat milk, and is less digestible.

Goat's milk cheeses are rich in vitamins A and B, phosphorus, iron and calcium. The protein contained in this blue cheese is of high quality and easy to digest. At least a quarter of the protein consumed is completely absorbed by the body, providing the entire spectrum of essential amino acids not produced by the body.

Tip: Histidine and valine, which are part of fresh cheese, help enhance tissue regeneration, respectively, accelerating wound healing. Therefore, such cheeses are recommended for people who have undergone surgery.

Due to their high calcium content, cheeses help strengthen bone tissue and tooth enamel, prevent the development of osteoporosis, and normalize the functioning of the myocardium and nervous system by activating cellular transport (calcium ions are used in intermembrane exchange).

It is important to note that mold cheeses successfully compete with generally recognized champions, for example, boiled eggs and sea fish, in terms of the percentage of easily digestible protein. The following varieties are especially valuable:

• Camembert;
• Roquefort;
• Bree;
• Gorgonzola.

An important role is played by the presence of pantothenic acid (vitamin B5), which enters into chemical reactions in the human body with enzymes, regulating the functioning of the adrenal glands. Thus, eating cheese leads to the normalization of hormonal levels, which in turn improves immunity, stabilizes overall tone, and helps fight fatigue, stress, and work overload.

Please note that the high content of vitamin A does not indicate its usefulness. This vitamin is fat-soluble and only simultaneous consumption with animal fats makes it suitable for absorption by the body. Vitamin A improves immunity, increases resistance against viruses and bacteria, has a beneficial effect on the skin and vascular epithelium, and helps get rid of toxins.

Doctors advise consuming blue cheese daily to combat diarrhea and intestinal disorders. To normalize the intestinal microflora, it is enough to eat 100 g, especially after a course of antibiotics or food poisoning.

Harmful properties

People who are obese and have problems with overall weight are not advised to consume blue cheese. This can be explained by the following features:

• high sodium content, which contributes to water retention in the body;
• high calorie content;
• high percentage of fat content (up to 50%);
• protein content, which creates an error in calculating the daily intake of food.

These same properties make cheeses an undesirable dish in the diet of people suffering from chronic gastrointestinal diseases, for example, pancreatitis, stomach ulcers, gastritis, etc.

Cheese is not recommended for people with increased excitability and sleep disorders due to the enzymatic composition of the mold itself. With large portions, there is an increase in hyperactivity and prolonged insomnia.

There is a danger for persons suffering from fungal diseases.

Blue cheese is strictly prohibited for people who are allergic to penicillin and its analogues.

Small children and women preparing for childbirth or breastfeeding should not eat soft cheeses, including those with mold. This can lead to listeriosis, a specific foodborne infection that causes tissue necrosis. Its signs are pain and cramps in the abdomen, high body temperature, muscle tremors, and intestinal disorders. This infection can cause premature birth, miscarriage, and fetal death. Extremely dangerous for newborns. Pathogens enter cheese with raw materials, the milk of infected animals, and are preserved due to weak heat treatment.

Indirectly, the harmful effects include the fact that the fungi used to create elite cheese belong to the pennicyl family, which means that they are capable of producing antibiotics, albeit in small quantities. Antibiotics inhibit RNA transcription processes in bacteria, stopping their development. Not only harmful, but also beneficial ecosystems of microorganisms die in the intestines. Therefore, it is not recommended to abuse this product.

But let's not blame cheese for its features. The most common side effect of blue cheese is dysbiosis, or, in simple words, food poisoning. Why is this happening? Typically due to being sold after the expiration date. Blue cheese is a rather expensive product. Not everyone can buy it, and often the product sits on the store shelf for weeks or months. But still time was spent on transportation: the delicacy had to be delivered from abroad, to the warehouse and only then to the store. At the same time, soft varieties of cheese, unlike hard ones, have very specific expiration dates.

Remember! Real blue cheese is produced exclusively by French masters (except for one type, discussed below), all the rest are a pathetic imitation of a global brand! Only original packaging, without external damage and compliance with the proper temperature conditions allow you to maintain the quality of the product at the highest level.

Other common causes of poisoning are counterfeit products and violation of storage conditions.

How to choose the right one

Some tips from Polzateevo magazine when buying blue cheese:

1. Buy in small portions so you can eat it at once.
2. When purchasing, be sure to read the manufacturing date indicated on the package and the expiration date.
3. The country of origin must be France (Dor Blue - Germany).
4. Do not buy sliced ​​cheese that has been pre-packaged in vacuum packaging (most likely, it is either expired or counterfeit).

Dor blue cheese

This type of semi-hard blue cheese is unique not only for its taste. It is also important that it was invented in Germany, where it is still produced according to secret recipes centuries ago. Käserei Champignon Hofmeister GmbH&Co.KG is the only company in the world that has the rights to produce this type of cheese with a buttery, spicy taste and unique aroma.

If we talk about the benefits and harms of Dor Blue cheese, then, in addition to the above, it should be noted that it contains practically no lactose, so people with intolerance to this carbohydrate can eat it. As for contraindications, it should be noted: Dor Blue is prohibited or highly not recommended for people with kidney and gastrointestinal diseases.

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Chemical composition and calorie content of blue cheese

The undeniable benefits of blue cheeses are due to their chemical composition. They contain a large amount of vitamins and microelements necessary for the body. They are also an excellent natural source of protein. Protein is of organic origin, so it is easily absorbed by the stomach, quickly and completely digested, converted into useful energy.

The chemical composition and calorie content of blue cheese depends on the specific type of fermented milk product. On average, 100 g of delicacy contains about 350 kcal, however, these are general indicators - some varieties significantly exceed the calorie content, while others, on the contrary, have a more modest energy value.

Is blue cheese healthy?

Cheeses with noble mold made from goat's milk are considered healthier. They are not so fatty, have lower calorie content and are easily absorbed in the gastrointestinal tract. Also, goat milk itself is a natural source of phosphorus, vitamins A and B, iron and calcium.

Despite this, any type can boast a rich content of organic protein. They quickly saturate the body, leaving you feeling full. They also boast 9 essential amino acids necessary for the healthy functioning of the body, such as histidine and validine. They are directly related to the process of regeneration and cell renewal. Blue cheeses are often recommended for consumption by people who have undergone surgery or serious injury, as these amino acids promote rapid healing and rapid restoration of the skin.

The benefits of blue cheeses

Improved digestion

Considering such a specific product as gourmet blue cheese, we can emphasize its beneficial properties:

1. Improves memory and brain functions. This cheese contains a considerable amount of the amino acid phenylalanine, which is necessary for the brain to fully and efficiently remember and assimilate the information received.
2. Has an anti-inflammatory effect. As you know, antibiotics are made from mold, and the presence in cheeses of domesticated species of spores Penicillinum camamber or Penicillinum roqueforti, that is, penicillin, a well-known antibiotic, is therefore an anti-inflammatory element. Most notably, Penicillium camamber fungi are not found in the wild. Man invented them. Such fungi are grown on the walls of special cellars, where cheese with a type of white mold, which is “noble mold,” matures.
3. They have a rejuvenating effect on the body.
4. Normalizes digestion.
5. Has a regenerating and wound-healing effect.
6. Suppresses the development of caries. There are two reasons why. First, blue cheese provides strong teeth due to its high calcium content. And, secondly, many substances that can produce mold are antibiotics and suppress the activity of microflora in the human oral cavity. This microflora is precisely the cause of caries, and blue cheese in this case can prevent the proliferation of bacteria in the oral cavity.
7. Prevents bloating, normalizes intestinal function: Penicillium cheese fungi eliminate the processes of fermentation and rotting of food. Prevents flatulence and dysbacteriosis.
8. Has a positive effect on sound and healthy sleep, eliminates insomnia. This effect is ensured by the presence of pantothenic acid in cheese.
9. Strengthening the synthesis of serotonin (“the hormone of happiness”).
10. Increases blood flow, supports heart function, and also reduces the risk of blood clots.
11. Provides skin protection from ultraviolet radiation due to the formation of melanin in the skin.

Read

About chestnuts in folk medicine

Can pregnant and lactating women eat blue cheese?

Despite its impressive benefits and high content of useful microelements, it is better not to consume blue cheese for pregnant and lactating women. This delicacy is a rather specific product, and during periods when all the body’s resources are aimed at bearing or feeding a child, it can cause complex health disorders, such as the heart, stomach and liver.

Useful properties of different types of blue cheese

The benefits of blue cheeses for the human body are undeniable. Varieties differ in their texture, appearance, and beneficial properties. This is due to the difference in the content of various microelements and vitamins, as well as differences in composition.

Roquefort

Roquefort is considered one of the most consumed varieties of blue cheese. The benefits of this blue cheese are as follows:

• is an excellent and useful prevention as well as therapy for diseases of the cardiovascular system,
• relieves inflammation, therefore helps fight arthritis, gout and other diseases,
• slows down aging and also stimulates cell regeneration. Roquefort perfectly prevents wrinkles and also stops the formation of subcutaneous fat deposits - cellulite,
• Like all dairy products, this cheese is high in calcium. This has a beneficial effect on the condition of teeth, bones and nails,
• helps replenish the balance of vitamins, minerals and beneficial amino acids when consumed regularly.

Important! The beneficial properties of Roquefort are determined by the ripening process of this variety. As fungi develop, they create compounds responsible for health and longevity.

Gorgonzola

In addition to its piquant taste, Gorgonzola has several beneficial properties that have an important impact on human well-being and health. It contains many proteins, easily digestible fats and vitamins necessary for normal life. In addition, Gorgonzola is considered to be a powerful organic antioxidant, and its mold actively promotes digestion.

Dor Blue

Dor Blue is an expensive variety of cheese with noble mold, which has received recognition from thousands of connoisseurs of delicacies. It has a specific but pleasant taste and aroma. The texture of Dor Blue is delicate and literally melts in your mouth. Like other types of cheese, it is distinguished by its high content of protein, microelements and vitamins. It is recommended for use by people engaged in active physical exercise, those with low immunity, or patients who have recently undergone injuries and surgeries.

Stilton

The popular variety of Stilton cheese is considered one of the main delicacies of England. His fame is supported by numerous facts. For example, world perfumers often use the piquant smell of Stilton cheese for their masterpieces. But the main secret of the popularity of this product lies in its composition. Stilton contains a large amount of useful ascorbic acid, which strengthens the immune system, and choline, which stabilizes the amount of cholesterol in the blood.

You can learn more about the production and benefits of this blue cheese from the video:

Blue cheese: benefits and harms

Not so long ago, blue cheese entered the life of modern people. In a short time, he received ardent fans and equally ardent opponents. This product has a specific aroma, appearance and taste. But remember that not all mold on cheese and other products is healthy, so you need to take some aspects into account when choosing a product.

Content

• What is blue cheese called?
• The benefits of blue cheese
• The dangers of blue cheese

There are more than 500 varieties of blue cheese in France. Moreover, it should be clarified that this is not a simple mold that covers products when stored improperly or when the expiration date has expired, this is a special type of food mold that is added when making cheeses. It is completely safe for the human body.

The main types of cheeses differ in the shade of mold: red, blue and white. Red cheeses are slightly sharp and piquant, the Munster and Limburg varieties are very common. Whites are creamy, tender, with a slight taste of mushrooms; these are the Camembert and Brie varieties. Blue ones are the sharpest and most piquant, the most famous variety being Roquefort.

Popular varieties of blue cheeses:

• Bree;
• Roquefort;
• Munster;
• Dor Blue;
• Epoisse;
• Livaro;
• Camembert;
• Limburgish;
• Gorgonzola;
• Stilton;
• Cambozolo;
• Fourme d'Ambert.

All these types are made from natural cow's milk, except Roquefort. It is made from sheep's milk. Gorgonzola, Stilton, Cambozolo and Fourme d'Ambert are blue mold cheeses, while Epoisse and Livarot are red mold cheeses.

The benefits of blue cheese

It has been proven that blue cheese, consumed in small quantities, helps relieve insomnia. Like any cheese, moldy products contain a lot of calcium, which is necessary for the human body for strong bones, nails and teeth. And due to food mold, calcium is absorbed better and faster by the body. Blue cheese also contains a lot of protein, and cheese comes first among fish and meat, providing the body with protein, which in turn is necessary for muscle tissue.

The delicacy contains a lot of essential vitamins, amino acids and beneficial microelements. All of them nourish the body, improving its functioning and strengthening muscles.

Due to mold and certain substances, the production of melanin in the skin improves, which significantly reduces the negative effects of ultraviolet rays and the appearance of sunburn.

Food mold, penetrating the intestines, improves its functioning, while providing a favorable environment for beneficial bacteria. This prevents fermentation of undigested foods and dysbacteriosis.

It has been proven that people who add cheese delicacy to their diet are less susceptible to strokes, heart attacks, depression, disturbed sleep, fatigue, and tiredness. In addition, consuming cheese helps the rapid healing of various wounds.

The dangers of blue cheese

Of course, like any product, a delicacy with mold should not be overused. Even the healthiest person, if the dose is exceeded, can begin to suffer from intestinal problems. The optimal amount per day is 50 g of product.

People suffering from chronic gastrointestinal problems should avoid trying the delicacy altogether. You can get intestinal upset and dysbiosis.

In case of fungal diseases and allergies to penicillin, the delicacy can worsen the entire situation, so the product should be excluded from the diet or consumed with great caution.

Allergic reactions to blue cheeses are also possible. This delicacy with blue and white mold is harmful for women during pregnancy and lactation. Pregnant women may experience the following problems: increased body temperature, fever, vomiting. These symptoms may result in premature birth, abnormalities in the developing fetus, and miscarriage.

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How to eat blue cheese correctly

As mentioned earlier, blue cheese is not a product for everyday consumption. Since this is an expensive delicacy, it should be tasted. The cheese is cut into thin and small pieces. There are 2 basic rules for eating noble varieties of blue cheese:

1. The product must not be eaten with your hands. Pieces of cheese are taken from the cheese plate using a common utensil and transferred to personal dishes.
2. Depending on the type of cheese, serving methods are also distinguished. Some varieties require cutting, while others, due to their texture, are cut with a special blade.

When tasting cheese, it is incorrect to try to take the largest and most beautiful piece for yourself. The fact is that the core of the product and its crust differ significantly in taste, therefore, according to etiquette, it is necessary to let everyone present at the table enjoy the delicacy.

Types of cheeses with white mold

1. Bree. This is one of the most popular varieties of white mold cheese. Made from cow's milk. It is easy to prepare at home. For this, in addition to milk, rennet will be an important ingredient. Cheese is made in a variety of countries, and each of them brings notes of its own national cuisine. Brie is distinguished by a creamy color, in which grayish dots are barely visible, the texture is soft and delicate. The older the cheese, the more pungent notes there are in its taste and smell.
2. Camembert. This is a type of soft, fatty cheese. Also made from cow's milk. Its crust is dense and the color is snow-white or slightly creamy. There is quite a lot of mold on top, so the smell is sharper than the previous type of cheese. This product is prepared in the cold season, because the heat has a bad effect on it. One of the features of this cheese is that it can be stored for very little time, so it sells quickly.
3. Bulet Daven. This is a French flavored cheese. To prepare it, use low-fat cream. But later they changed its main component, now it is the sediment from Marual cheese. A lot of different seasonings are added to it and crushed. The product is shaped into cones or balls. Note that during the period of 2-3 months, while the cheese is ripening, its crust is treated with beer, so the product acquires additional notes of aroma and taste.

Blue cheese for weight loss

Blue cheese is not recommended for those who scrupulously watch their figure, or are trying to lose extra pounds, because:

• contains a large proportion of sodium, the main property of which is fluid retention in the body,
• has a high percentage of fat content (on average up to 42%),
• an impressive mass portion of protein, due to which it will be difficult to fit cheese into the daily balance of KBZHU (kcal of proteins, fats and carbohydrates).

Based on these nuances, it is better to refrain from eating moldy cheese while losing weight.

What can you make from blue cheese?

Noble varieties of blue cheese can be considered as an independent product on a cheese plate, as well as as ingredients for salads, soups, pies and sauces (for example, spaghetti). It can also be served as a snack. For example, hot toast with moldy cheese can amaze the taste of even the most sophisticated gourmets if you complement it with nuts, tomatoes, lettuce or even fruit.

Advice! The ideal drink for eating blue cheese is dry red wine.

Harm of blue cheese and contraindications

There are a number of contraindications, in the presence of which blue cheese can cause serious harm to the body:

1. Chronic gastrointestinal diseases, for example, pancreatitis, peptic ulcer, etc.
2. Individual intolerance to individual components, especially allergy to penicillin.
3. You should also carefully observe the dosage of the delicacy. If you are overly enthusiastic about cheese, a reaction from the central nervous system may be observed: increased excitability, impressionability and insomnia.

Important! It is worth noting once again that this product is contraindicated for pregnant and lactating women, as well as children, as it can cause a food infection - listeriosis.

Delicacy: blue cheese. Benefits and harms of the product

Blue cheeses are special varieties of cheeses to which food mold, which is safe for the human body, has been added. Most often it is Penicillium mold. It has a peculiar taste and smell. It is curious that mold can be white, greenish, blue or light blue, but this in no way characterizes the freshness of the product.

Blue cheese: what are the benefits?

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Almost all of them are elite and absolutely all are expensive. Blue cheeses ripen from two to six weeks. Many of them are made from cow's milk. But the legendary Roquefort, no less tasty Ardi-gasna and some other types are made from goat milk. The cheeses in question can be divided into two large groups: white and blue cheeses.

When ripening, a thin light crust with a small amount of mold forms on the surface of white cheeses. This mold is specially “grown” by spraying with Penicillium. Because of this bacterium, cheeses have a piquant taste and excellent aroma that excites the taste buds. The most common white cheese is Camembert. It smells of mushrooms, damp earth and moss.

In blue cheeses, mold forms inside. The heads of such cheeses are kept for several weeks in deep, cold cellars, where a certain level of humidity is maintained. The taste of cheeses depends on the preparation technology and ripening time. Blue cheeses have a salty-spicy or pungent taste, smell of mushrooms, nuts, and have hundreds of aromas. The technology for kneading dough for this type of blue cheese has remained virtually unchanged for centuries. The milk is heated to 30 degrees, and when it curdles, it is wrapped in gauze and hung. The serum begins to drip. After two weeks, salt is added to the cheese and mold fungi are introduced using long needles.

Cheeses made from goat's milk are considered healthier. They contain fewer calories and are easier to digest. Goat's milk itself contains more vitamins A and B, iron, phosphorus and calcium than cow's milk.

All noble blue cheeses have a very high protein content. Of the total amount, at least a quarter will be perfectly absorbed by the body. In addition, such cheeses provide a person with nine important amino acids that the body cannot produce on its own. Examples of such amino acids are valine and histidine. They accelerate cell regeneration processes, which means wounds heal faster. Blue cheeses are recommended for those recovering from surgery. Regular consumption of such cheeses will help strengthen tooth enamel, slow down the development of osteoporosis, and normalize the functioning of the heart muscle and nervous system.

Roquefort, Gorgonzola, Camembert, Brie and other blue cheeses contain so much protein that they are far ahead of such recognized champions as eggs and fish.

Blue and white cheeses contain pantothenic acid. When it enters the human body, it begins to interact with enzymes. Scientists have proven that this chemical connection stimulates the production of hormones by the adrenal glands, and also gives vigor and the ability to withstand the negative effects of stressful situations.

The benefit of blue cheeses is their high content of vitamin A, which strengthens the immune system, has a beneficial effect on the skin, and helps remove toxins.

Doctors recommend eating about 100 grams of blue cheese in several doses to stop diarrhea and vomiting, as well as restore intestinal microflora after food poisoning.

Blue cheeses are not recommended for people struggling with excess weight for the following reasons: - high sodium content, which delays the removal of fluid from the body; - high fat content (up to 48 percent); - increased protein content, which will make it difficult to calculate the maximum allowable amount in the diet.

Blue cheeses are not recommended for people with chronic diseases such as pancreatitis, enterocolitis, or peptic ulcers.

If a person has eaten too much noble mold cheese, then he will experience increased excitability and impressionability. People who abuse this delicacy are hyperactive and have trouble falling asleep.

It is undesirable to consume blue cheese for people who have been identified as individual intolerant to penicillin, as well as for those who have fungal diseases.

Blue cheeses are contraindicated for children and pregnant women. Listeriosis may develop, a food-borne infection characterized by cramping abdominal pain, fever, muscle pain, and indigestion. Listeriosis can lead to premature birth, miscarriage, and stillbirth.

Why is blue cheese harmful?

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The harm of blue cheese is also manifested in the fact that penicillin fungi secrete antibiotics. And antibiotics themselves, as is known, do not allow bacteria to multiply in the body. Unfortunately, the vital activity of not only harmful but also beneficial bacteria is suppressed.

The appearance of dysbiosis and intestinal infection after eating blue cheese is possible. But often the reason is not the cheese itself, but its expiration date. Due to their high cost, mold cheeses are not everyday products, and therefore can sit in the supermarket for weeks. If we also subtract transportation from the French provinces from the total shelf life (after all, only there they make real original blue cheeses), then there is little time left for sales. The integrity of the packaging and the temperature conditions at which the product was stored also have an impact. It is advisable to buy blue cheese in small quantities, so that it is enough to enjoy once. Be sure to check expiration dates.

You should not trust cheeses cut or packaged in the supermarket. Most likely, you will buy a very expensive but low-quality counterfeit product

Blue cheeses can be harmful to people with lactose intolerance.

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Selection and storage of blue cheese

As with any product, when choosing cheese, the first thing you need to pay attention to is:

• date of production of the delicacy,
• shelf life of blue cheese,
• storage conditions in closed and open packaging.

The texture of high-quality cheese is soft and loose, however, under any conditions it should maintain its integrity and not fall apart in your hands.

They buy cheese in small portions due to the peculiarities of its storage. It is not recommended to leave the product in the refrigerator. After consumption, the cut should be covered with pastry paper and try not to remove the delicacy from its factory shell.

Reviews

Evgeniya Marinich, 32 years old, Moscow Blue cheese is our favorite delicacy! I eat it infrequently - about once a week. I started with Brie cheese, and now I can’t resist Stilton and Gorgonzola. I like that the taste is unlike any product I have tried before. I make hot snacks from cheese, add it to spaghetti and eat small pieces, washed down with wine. I didn't notice any negative effects. Is it really hard to stop and not eat the whole package! Sergey Zaytsev, 24 years old, Ufa The first time I was given a taste of white mold cheese was when I was 18. Then it was still difficult to get it in Ufa; my grandmother brought it from the capital on the occasion of my birthday. At first I didn’t appreciate the delight of my relatives, I tried it and forgot. Then, as I grew older, I decided to try again - to do a test test, so to speak. Nowadays I sometimes treat myself to small pieces of Camembert. I don’t know how it works, but after using it, your mood immediately improves! Did you find this article useful? Not really

Popular varieties

Each of the existing types of delicacies, covered on all sides with white mold, has its own homeland, its own history of origin and distribution. Such dairy products are becoming increasingly popular - true connoisseurs, gourmets and ordinary consumers value them for their aromatic properties and excellent original taste. The most famous varieties are:

• brie;
• boulet d'Aven;
• Neuchatel;
• Crotten;
• Camembert;
• Saint Maur;
• Valence.

Brie - soft cheese with noble mold made from cow's milk

The French delicacy gained unprecedented popularity several centuries ago. The product is made from fresh unpasteurized cow's milk using rennet, and after 2 hours it is placed in molds. The curd is left unloaded for a day, then removed and salted. Brie is left to mature for 2-4 weeks. The product matures due to the activity of mold enzymes penetrating inside. The consistency of mature cheese ranges from semi-liquid to waxy.

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The classic French delicacy attracts consumers not only with its creamy pulp, but also with its delicate creamy-nutty taste (with a barely noticeable bitterness), intertwined with mushroom and fruit notes. Young soft cheese with white mold has a sweetish taste, while mature cheese has a sharp and bright aroma. There are several varieties of this variety:

• Brie de Meaux is covered with a thin crust, under which there is a yellowish, buttery, practically non-spreading creamy pulp. It has a rich aroma and a well-defined sweetish-nutty flavor.

• Brie de Melun - with a dense yellow center, a bright aroma with notes of mold, hay and damp earth. Captivates consumers with its refreshing, strong taste.

• Brie Noir, unlike other varieties of the subgroup, has richer flavor notes, a pronounced aroma and a long aftertaste, because it reaches full readiness within a year, while the cheese is provided with special conditions. Brie Noir is covered with a gray-black crust, which is slightly peeled off with the blunt side of a knife before use.

Boulette d'Aven – French flavored cheese with seasonings

The dairy product is made using cow's milk. The name of the delicacy comes from the city where its history began - Avena. When preparing boulette d'Avena, the base was first based on low-fat cream made from cow's milk. Later, manufacturers changed the recipe, and used fresh sediment obtained from Merual cheese as the main ingredient.

Boulette d'Avena is prepared as follows: the mass is crushed, mixed with various seasonings (cloves, parsley, tarragon, pepper), and shaped into cones or balls. The crust is tinted with annatto, a special plant, and then sprinkled with paprika and mold. To ripen, the cheese is left for 2-3 months. During this time, the crust is periodically soaked in beer, which makes it more aromatic and tasty.

The cheese has a round or original triangular (cone-shaped) shape, the weight of one product does not exceed 300 g. The surface of boulette d'Avena is covered with a moist red crust consisting of mold and paprika. Inside lies snow-white pulp with aromatic spices. The fat content is 45%, and the main flavor notes of the delicacy are provided by pepper, tarragon and the main dairy component. The French delicacy is used as a main course or served as an appetizer.

Camembert is a plush cheese originally from Normandy.

Camembert de Normandie is a product made from cow's milk. According to legend, the recipe was discovered by a peasant woman from the village of Camembert in 1791. Camembert is one of the most popular types of soft cheeses. In hot weather, the production of this dairy product is often difficult, so it is produced from September to May. Favorable conditions contribute to the accelerated growth of white plaque, which quickly turns blue, so the surface of the product becomes covered with a bluish-gray crust.

After this, the product is transferred to another basement, where the humidity level is maximum and the air temperature is about 10 °C. Under such conditions, microorganisms grow more slowly and become reddish-brown. Cheese is considered ripe when its consistency is viscous. The finished dairy product should be soft to the touch, but not crumble when cut. A hard middle and semi-liquid pulp around indicate that the product was prepared without following the technology.

A high-quality Camembert is covered with a white velvet crust, and the “wrinkles” should have a pink-red tint. The smell is fresh, there may be mushroom notes. The product has a delicate creamy taste and does not smell of ammonia under any circumstances. The heads are packed in straw, 6 pieces each, and transported in light wooden boxes. Camembert does not last long, so it is often sold unripe. In this case, you will need to let the cheese ripen at home without cutting the white surface. Before use, remove the product from the refrigerator, cut into portions and leave to melt slightly.

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Buche de Chevre - an exquisitely piquant cheese in the form of a roll

This dairy product is produced in Russia using French technology. The main ingredients are milk from exotic Nubian goats and Spanish noble mold. The product is produced in the form of a large roll, the surface of which is evenly covered with a thick layer of snow-white crust. Buche de Chevre has a delicately pungent taste, while nutty notes are noticeable near the velvet shell, and closer to the middle there is a creamy taste and aroma.

Neuchatel is a delicacy with a hard, heart-shaped crust.

This French blue cheese is produced in Upper Normandy. The peculiarity of Neuchatel is its dry, dense crust with a snow-white fluffy coating and elastic flesh with a mushroom smell. The technology for making the product has remained virtually unchanged for several centuries: milk is poured into warm containers, rennet and whey are added, after which the mixture is left for a couple of days. The whey is drained, bacteria are sent into the dishes, then the mass is pressed and dried on wooden shelves. Neuchatel is salted by hand and then left in the basement to mature for 7-10 days.

The fat content of the finished French dairy delicacy is 50%. The product has a dry, velvety crust, the surface of which is completely covered with uniform snow-white noble mold. Neuchatel differs from other types of cheeses in its original shape - it is mainly prepared and served in the shape of a small or large heart, rather than the traditional circle, oval or square.