This product has long been loved by people because of its spicy taste and unusual appearance. For any gourmet you can pick up a type of blue cheese. In addition, it brings the body invaluable benefits.
A little about the benefits of the product, with which it serves
The composition of this cheese, like any other, includes a lot of calcium, due to this, it is considered useful. The peculiarity is that due to the mold condition, calcium will be absorbed by the human body much faster. In addition, it is the most important source of protein, which surpasses even fish or eggs.
The composition contains amino acids that affect muscle formation. It has been proven that a person who regularly consumes mold cheese has good skin protection from the sun's rays, due to the production of melanin.
Variety of product is served on a large round plate. On it the most various grades are displayed. Each type of cutting has its own shape. Along the edges, usually put light cheeses, and in the middle of the most piquant species. To taste the product was more complete, before serving, the cheese should stand at room temperature for about an hour.
Due to the unusual taste, usually strong wines are served on the table. In addition, you can serve with bread, cracker, fruit. In some recipes, mold cheese is put in pasta, pizza, as well as in various salads.
White mold cheese
Names of white mold cheeses:
- Brie. It has a white color, a bit grayish. It is produced in the form of a circle, with a diameter of up to 60 cm. The thickness of the product, can be different, from 3 to 5 cm. The smaller the thickness, the sharper the taste will be. A young, immature brie will have a soft texture. With the aging process, it hardens. The smell, reminiscent of ammonia, white crust smells strongly of ammonia. But, nevertheless, all fragments are edible and safe for humans. It is this type, it is recommended to use when you first meet with mold products;
- Boulet d'Aven. Of all the species, it is considered the most smelly. To try this product, not every gourmet is decided. It is made from soft, curd mass. At the initial stages of ripening, the cheese is kept in a beer brine, then parsley, wormwood, garlic, pepper are added. Thanks to these ingredients, appear such a pungent smell. Form a cone, weighing 180-200gr, then plentifully sprinkle with paprika and leave to mature up to 3 months. Ready cheese, has a soft structure. The product is stored no more than 30 days.
- Camembert. Soft cheese has a creamy consistency. Prepared from two types of milk, whole and skimmed. The process of making cheese is long and complicated. For production, only the highest grade milk is required. Therefore, cows before grazing are grazed on specialized pastures. The color of the finished product can be both light cream and dark. Covered with airy, white mold. The thickness of the finished cake, up to 3 cm, width up to 11 cm. The sharpness of the cheese varies, depending on the time of aging. It has a pronounced taste of mushrooms. The shelf life of the product is small, so it is often sold in immature form;
- Cambotsola. It is made from premium milk, special starter, salt, cream. Using the knitting needles, streaks of blue mold are introduced into the inside of the cheese, and the outer layer is covered with white mold. It has a delicate texture and a sharp, savory taste. It was obtained experimentally, when experimenting with different types of cheese. It is produced in two forms: fat up to 70%, fat-free up to 25%;
- Kare. French cheese, the upper part of which is covered, edible mold crust. In fat content resembles brie;
- Kulomye. Made from pasteurized milk, has a delicate texture. The diameter of the cheese circle is from 12 to 15 cm, the thickness is 3-3.5 cm. From above there is a crust of white mold, sometimes with red spots. The product matures up to 8 weeks, its hardness depends on it;
- Neuhatel. The grade of a soft product, matures from 3 to 4 months. The longer the aging takes place, the softer the product will be. In the section has a light yellow color. The upper part is covered with a white cap made of mold. The peculiarity of the form is that it is produced in completely different forms, the most common form is the heart;
- Pon Leveque. Refers to a variety with the most pungent odor. This happens by soaking the finished product in brine. It has a square shape. It is made in 2 types: home - from non-pasteurized milk, factory - from pasteurized milk. Homemade cheese can be found only on the shelves in Normandy. The ripening process lasts up to 5-6 weeks;
- Ruzhett. One of the types of brine, mold cheese. In the process of cooking it is washed 5 times. It has a strong ammonia smell, a slightly pinkish crust, due to the content of paprika;
- Shawrs. It has the appearance of a small, square head, covered with an air cap of white mold. It tastes like mushrooms or hazelnuts. The texture is creamy, tender. Ripens to 3 weeks.
Blue mold cheese
Blue mold cheese names:
- Roquefort. It is made from sheep milk. To make blue veins, rye bread is used to spread the mold evenly and the cheese is punctured with knitting needles. For aging, the cheese is placed in a natural, limestone cave, where low temperature and humidity are constantly maintained;
- Gorgonzola. It is made from cow's milk. It matures in natural caves with high humidity, up to about 2 months. Its price depends on the aging of the cheese. Cheese has a sweet taste. With the help of injections, mushrooms are implanted in the cheese, they recreate a beautiful pattern of blue mold. The finished product is wrapped in foil to prevent air from entering;
- Danables It is made from cow's milk, only in industrial conditions. It was created as an analog of rokfor. After preparation, it is placed in special cellars. Before you send to the shops, the cheese is washed and dried thoroughly. Matures within 2 months, has a sharp, salty taste. It has a rounded shape, the weight of the finished head reaches 2-3 kg;
- Furm d'Ambert. Prepare cheese from the milk of cows who grazed in the mountains. Penicillin is used to form the mold so that the mold spores are evenly distributed, the finished product is pierced with needles. Ripening cheese, up to 3 months;
- Bleu d'Auvergne. Prepare from special milk of cows grazing in the Santal'ye mountains. It has a sharp taste, sticky texture. In wet rooms ripening for 3 months, riddled with spores of blue mold;
- Bleu de Bresse. It is made from cow's milk. Ripens cheese up to 3 months, in specialized wet cellars. The finished product has a round shape, soft texture, spicy taste;
- Bleu de Coss. Made from whole milk. Ripens cheese up to 6 months in cellars, in order to prevent the development of bacteria, salt is sprinkled on top. From all sides, it is threaded with needles, for the distribution of fungal spores.
Red Mold Cheeses
Varieties of cheeses with red mold:
- Livaro. It is made from high-quality cow's milk. Usually not made in winter. It has a brownish tint. On the taste, different sharpness, due to what leaves aftertaste. Connoisseurs of this cheese prefer to use it after 6 months of aging;
- Epuass Prepare from cow's milk, which is previously carefully checked to prevent the ingress of bacteria. Cheese has a sharp smell, with a delicate, creamy taste. It matures in special rooms on wooden grids. When the cheese begins to acquire a red crust, it is treated with a solution of salt and poured over Burgundy vodka;
- Mara. Product from cow's milk. In finished form has a square shape. Ripens to 4 weeks. During aging, the bar is thoroughly washed to avoid mold on the crust;
- Remuda. Ripens from 2 to 3 months, has a reddish crust and pungent taste. For production, use quality cow's milk;
- Munster. For the manufacture of pasteurized used cow's milk. In order to get 1 kg of cheese in finished form, they spend 8 liters of milk. In the process of maturation, the crust is washed with saline, due to this, you can achieve a red tint. In the cellars where the cheese matures, older samples must be present for better fermentation.
Green Mold Cheeses
Names of green mold cheeses:
- Dor Blue. Make, from the highest grades of milk. Due to the introduction of mold, the finished look has greenish streaks. It has a soft texture, has a sharp, spicy smell that can repel. Mold fungi, occasionally come to the surface of the crust;
- Stilton. It is made of high quality morning cream. Has the shape of a circle, in finished form weighs up to 7 kg. In the production process, the head is cut off with penicillin spores, due to which the development of green veins occurs. It has a pleasant spicy aroma and sharp taste;
- Bergader It is made from pasteurized milk, in finished form, there are greenish incrustations of mold. It has a sweet, savory taste;
- Saint-Agur. The finished product has an unusual shape, it has 8 faces. The taste is spicy, has a creamy texture and high fat content. It is made from cow's milk. Withstand cheese, up to 2 months, after which, there are green streaks.
How to choose high-quality mold cheese: a quick guide
The rules to follow when choosing a blue cheese:
- On the blue varieties of cheese there are not too wide openings, otherwise it is a spoiled product. Blue mold should not be filled with a large number of channels;
- Cheese must retain its shape, while being a bit loose, wet;
- You must carefully peer into the composition of the cheese, for aging is usually used penicillin and salt. No artificial colors should be present;
- Fresh cheese has the smell of penicillin, a snow-white crust, traces of the grate on which it has matured can be seen;
- The product should melt in the mouth like butter. If there is a hardened layer around the edges, this is a sign that it has been stored for too long;
- The shelf life of any of the cheeses should not exceed 2 months;
- The presence of a huge number of holes in the cheese speaks of a poor-quality manufacturer;
- Pickled cheese should not have a loose appearance;
- Cheese should be packed in special wax paper. This is done to stop the ripening and the amount of mold;
- Determining the presence of palm oil in the product is easy if you slightly press it. The outer structure of the bar must be elastic.
Many manufacturers of mold varieties of cheese, have centuries of fame.
Such a product will be able to decorate any holiday table, especially if you combine different varieties on one dish. In addition, high-quality cheese brings great benefits for the body, especially for those involved in sports. The most important thing is to follow the instructions when choosing a product.
And in addition - an interesting video story about how to make blue cheese.
