Is blue cheese healthy? Blue cheese (blue, white, green, blue): benefits and harm to the body

Blue cheese, according to chefs and gourmets, is not only healthy, but also tasty. This is an unusual spicy-salty product that has a special production technology.

What it is?

The country of origin of this product is France. Blue mold grains in a light beige cheese mass evoke associations with unusual taste, and you can be convinced of this by trying this cheese at least once.

Blue mold has the scientific name Penicillium roqueforti. It contains penicillin. Penicillium Glaucum is also used. Interestingly, this is a fungus of natural origin (from caves), and not a chemical one from a laboratory. In ancient times, people were left in caves for a long time rye bread. Its pieces were imbued with a natural moldy crust. Then they were crushed and added to the cheese mass.

Exists beautiful legend about the origin of blue cheese. A shepherd was tending sheep in the Roquefort mountains and saw a beautiful girl in the distance. He ran after a wonderful vision, leaving his lunch - bread and sheep's milk cheese - right at the camp site - in a cave. He searched for her for many days and weeks, and when he returned, he found his rations moldy. But hunger tormented him so much that he pounced on the spoiled cheese and ate it all. He even liked the taste of the cheese.

There are several aspects to consider when choosing cheese.

Blue mold produces a specific smell. It reminds me of the smell fresh mushrooms. A mossy aftertaste is also a characteristic sign of a quality product. If such cheese smells not of mushrooms, but of ammonia, it means that its expiration date has expired or the storage conditions have been violated.
The appearance of the product must be attractive: blue veins resemble stains on marble, turquoise inclusions are evenly distributed throughout the section. You should not buy cheese if its entire surface is covered with mold; this is not an indicator of quality.

Beneficial features

This is a highly nutritious cheese - 100 g of product contains at least 350 kcal. So those who are on a diet and want to lose weight should forget about including it in their daily diet. For ordinary people, this is a great snack option. A nutritious and healthy product can be consumed without harm to health in an amount of no more than 50 g per day.

The benefits of cheese depend entirely on its composition.

Amino acids(arginine, tryptophan, valine, etc.) regenerate and rejuvenate tissues.
High content of calcium and phosphorus Helps strengthen bones and joints, enrich blood composition. This is especially valuable during pregnancy, when a woman needs an increased supply of these substances to her body. However, you should consume cheese to a minimum: excessive consumption of the product can cause a disease such as listeriosis.
Lecithin has a beneficial effect on the condition nervous system and on digestion.
Vitamin K thins the blood and promotes wound healing, stimulates the work of the heart muscle and blood vessels. During PMS and in cases of depression, such cheese will help activate blood flow and promote better well-being.

Blue cheese is a way out for people who have individual lactose intolerance. Due to its increased calorie content, it will promote muscle growth muscle mass. People seeking to acquire it quickly, including athletes and those adapting after injuries, should attach particular importance to including such cheese in their diet.

In old age, it is useful to eat blue cheese. In addition to the usual benefits, it will bring additional resistance in the fight against diseases such as atherosclerosis, osteoporosis, heart failure and others.

Contraindications and harm

This type of cheese should not be given or introduced into the diet in the following cases:

small children under 12 years of age are at risk of listeriosis - it is better to offer them regular cheeses;
unstable during pregnancy and lactation hormonal background may change under the influence of the complex composition of the product;
at peptic ulcer digestive system and gastritis, it is better to avoid blue cheeses due to their high acid and salt content;
at high blood pressure You shouldn’t get carried away with such cheeses, they are high in calories and are poorly digestible;
for asthma and asthmatic attacks;
if there is a tendency to polyarthritis;
with the development of fungal diseases (such as thrush);
Allergy sufferers should eat with caution blue cheeses, at least, you should start with minimal portions - from 10 g.

Varieties

Varieties of blue cheese differ in consistency, level of salinity, aging time, and type of fungi used.

Roquefort comes from France."Cheese of Kings and Popes" is made from sheep's milk. The tender pulp is imbued with inclusions that may have bluish and turquoise shades. The process of preparing classic Roquefort is special: maturation is required in a lime grotto, on oak racks.

Dor blue means “blue gold”. This variety of blue cheese, German in origin, dates back to 1908. It has cream-colored flesh, reminiscent of marble, streaked with fungus. Today, the leading producer of this variety is located in Lauben (Bavaria). The product is highly valued by gourmets around the globe.

Gorgonzola (Gorgonzola)- Italian relative of Roquefort. One of the oldest in the world, it began to be produced in the 9th century in natural caves near Milan. Today, more than 10 thousand tons are regularly exported to European countries. Legal licenses for the production of Gorgonzolla belong to only 2 provinces of Italy - Lombardy and Piedmont.

Danablu comes from Denmark. It has a high fat content (about 50%) and has a saturated salty taste. It began to be produced more than 100 years ago on one of the islands belonging to Denmark. The pasty consistency does not allow it to be stored for a long time. Included in the International List of Products Protected by Geographical Origin.

Fourme de amber made since the Roman Empire. Its production goes through 6 stages, typical for blue cheeses. This cheese is considered the most delicate in taste among all French ones. The name comes from the word “shape”, which is typical for this type of product (the cheeses are made in the shape of tall cylinders). The cylinder can be pierced and soaked in Madeira or port wine.

Bleu de Auvergne is sold in foil. A delicate plastic consistency has distinguished this cheese since the mid-19th century. It is considered an analogue of Roquefort, but made from cow's milk. Widespread among the peasant population French region Auvergne due to its availability.

Bleu de cosse- one of the varieties that is made from milk from cows of different breeds. It has spicy taste, almost peppery. Beneath the orange-white rind lies a colored flesh Ivory. For a long time was called Bleu de Aveyron after the place of its first production. It is produced year-round, but cheese produced in the summer months is more valued.

Bleu de Bresse– blue Bresse cheese from France, ripening in 2-4 weeks. Classic version additions for serving grape snails. It was first manufactured after World War II. The buttery, moist texture is especially appealing to gourmets.

Stilton is a variety of blue cheese from WB. Nicknamed “cheese worthy of a sonnet.” It began to be produced in the first half of the 18th century in Leicestershire. In 1936, an entire association of producers of this cheese was created. Today, only 6 cheese factories have a license. The variety differs in that only unpasteurized milk is used for production.

Tanguy is a special cheese, because its production is based not on cow’s milk, but on goat’s milk. The buttery surface goes perfectly with the salty-creamy taste and aroma of meadow herbs. Pairs well with red wine, sherry, white and red port.

Picadon is a southern French cheese variety. Translated it means “spicy”. It is always made in the form of small and flat heads. Spicy and dry, the flesh has a smooth texture and a firm core. Pikadon has a number of varieties, differing in acidity level and processing characteristics. A small coating of bluish mold at Pikadon only covers the crust.

Shabishu-du-poitou, or simply Shabishu, is considered one of ancient cheeses of this kind. According to legend, it began to be produced in the 8th century by Saracens who survived the Battle of Poitiers in 732. Local peasants appreciated it. The cheese is made and sold not in heads, but in the form of small cylinders, tapered at the top. A grayish-blue tint on the crust indicates the presence of mold.

Bergader is a German version of blue cheese. More than 100 years ago, in 1902, an ambitious German industrialist of the same name decided to create his own version of the cheese, competitive with Roquefort. This variety is especially recommended for adding to sauces and combining with pieces white bread. His tart taste and the characteristic blue veins in the pulp have managed to fall in love with the Russian consumer.

Blue Delis has moldy inserts in the form of dots and inclusions in the pulp. The sharp and piquant taste and unsurpassed aroma make the cheese the most suitable product for salads and snacks with steaks, wines, and pastas. Normal fat content (40-60%) gives the cheese a universal character. Today in Russia it is produced by the Allgoy company.

Blue de Langruti is a variety from Switzerland. Spots of a green-blue hue in the cheese mass - these are blue mold. Cheese cellars in Langrüti – the birthplace of cheese. It is there, in the sandstone, that the grafted moldy inclusions are fully revealed. The salty-bitter aftertaste of this variety allows it to be combined with honey and even jam.

Castello is a Danish brand of cheese. In addition to blue ones, they are produced with white and even gold mold. Blue is definitely present inside, in the pulp. The taste is spicy and the smell is mushroom, in general it is very reminiscent of a variety like Gorgonzola. Fat content – 50-56%. Can be produced in the form of a creamy paste.

“Kuban Blues” is a real Russian brand blue cheese with mold, which has already won the hearts of many gourmet customers. Sold packaged in foil, under which lies ivory-colored flesh with random thin veins forming an ornate pattern. The taste of hazelnuts is how customers characterize this cheese.

Mastara Blue is distinguished by its extra seasoning. Made in Armenia. It has a heterogeneous mass - it crumbles in the middle, and is oily at the edges. Spicy creamy taste and pleasant sourness – that’s what distinguishes this variety.

Mont blue (or Monte blue)– cheese that goes perfectly with walnuts, cherry tomatoes, chocolate, radish, orange marmalade. This variety of “companions” helps to achieve a soft creamy shade with a sweet aftertaste. According to the recipe and technology, it resembles Gorgonzola.

Unpasteurized milk with the addition of sheep is the source of Cabral. Spicy taste and a strong sour aroma appear already in the first stages of production. Tradition dictated that this variety be sold wrapped in white maple leaves. Modern industry has simplified this parameter to foil.

How is the product made?

Cow's milk is used to make cheese (sheep's milk only for Roquefort cheese). Cow's milk coagulates at a temperature of 30°C. The mass is placed in a mold, which is covered with a wooden plate. Periodically, the cheese circles are turned from side to side to drain the whey. After 7-10 days they are turned upside down. The curd-like mass is rubbed with salt and pierced with syringes filled with moldy fungi - this is how blue veins appear in the mass. The cheese heads are left to “ripen” so that mold can grow.

Blue cheese can also be made at home. You need to take cottage cheese and a sample of any blue cheese for sourdough. A teaspoon is enough. The seed is prepared using a blender by mixing moldy cheese with water. Sprinkle 2 tablespoons of salt onto the cottage cheese placed in a bowl, and pour the resulting starter on top. The product is left under light pressure overnight. In the morning you need to take out the product and make holes in the mass every 2-3 cm. Then the surface is rubbed with salt again, wrapped in gauze and left for a month in a cool place.

How to eat?

Blue cheese can be served with different drinks and used in different variations.

As a stand-alone snack. The best combinations are with pears and grapes. Perfect option accompaniment of buffets with dry and semi-dry wines, for example, port.

Blue cheese is an optional product food set. This is more of a gourmet delicacy than familiar product on the table of each of us. Unforgettable taste sensations and a quick feeling of satiety are the result of including blue cheese in your diet.

To learn how to make blue cheese at home, watch the following video.

We are accustomed to the fact that moldy foods are not edible and therefore cannot be eaten. And this is true, if you do not take into account the fact that the famous goat cheese with mold, which not only represents a very unique and extraordinary food product, but also has a number of beneficial properties. Why can this blue cheese be eaten, is it beneficial or harmful?

How to eat this delicacy correctly and how to tell if it has gone bad?

How did mold cheese appear? The ancestor of the product is the famous Roquefort cheese, the birthplace of which is considered to be the settlement of the same name in the mountainous region of France. The history of the appearance of the delicacy is more like a legend, and maybe it is one. The French believe that the first blue cheese was created through negligence by a young shepherd who left an ordinary piece of delicacy in a cave when he became infatuated with a beautiful girl. Whether this is true or not is unknown. But historians claim that the benefits of blue cheese for the body were known to the ancient Romans.

Main varieties of delicacy

There are many types of blue cheeses

As you know, not all mold is equally beneficial for human health. To be more precise, today only three of its species are allowed for consumption. This is the so-called white variety mold, blue and red appearance. In addition to mold, cheese production involves special lactic acid bacteria(in particular, Lactobacillus casei).

Goat cheese with white mold

These types of cheeses are very recognizable, as there is a specific fluffy coating on their surface. white- mold of the penicillin family. Today, many people, when asked what the name of cheese with white mold is called, without much hesitation can name Camembert, Brie; for example, the Boulet d’Aven variety also belongs to this group. These cheeses have an oily consistency and rich taste resembling mushrooms. They are usually eaten together with the crust, which gives the delicacy a specific smell.

Blue cheese

Noble blue mold is not located on the surface of the head, but inside it. The taste of the inclusions largely depends on the milk that was used in the preparation process, the degree of ripening of the product, and the features of its manufacturing technology. Blue cheese, the benefits and harms of which are based on the properties of penicillins, has a spicy, salty taste and smells something like moss or mold. The most famous names Among the delicacies of this group are Roquefort, Gorgonzola, Stilton.

Red mold cheese

How is red mold cheese made? Unlike cheese with white and blue mold, this variety elite delicacy has a special washing technology, thanks to which the inclusions receive a characteristic red, burgundy or Orange color. For example, when Camembert is dipped in cider, the resulting product is very savory and pungent taste. Epoisse cheese is created by dousing the delicacy with Burgundy vodka made from red grapes.

Cheese with black mold

A black coating is present on cheeses that can only be tasted in the places where they are produced. This rare delicacy is produced only in small private enterprises located in the old part of Europe. It is based on unpasteurized milk. Eating such a food product can be hazardous to health, so the black crust must be cleaned off before eating it.

Beneficial features

Is blue cheese good for the body? Definitely yes, but only if consumed in moderation. Scientists have proven that this elite food product contains great amount proteins that give a feeling of quick satiety and are necessary for the construction of cells that make up every organ of the human body.

In addition, it contains such valuable chemical elements as:

calcium;
zinc;
phosphorus.

Phosphorus is useful because it prevents vision deterioration. In addition to blue cheese, phosphorus is found in cilantro

The lactic acid delicacy also contains the vitamins we need, in particular A, B, D.
How many calories in gourmet product? Truly elite mold cheeses are very high in calories, as they contain about 320-350 kcal per 100 g.

You will learn more about the benefits of blue cheese from the video:

What are the benefits of blue cheese? The benefits of blue cheese are due to the presence in its composition large quantity calcium and phosphorus, necessary for building and maintaining the normal state of bone tissue.

In addition, valuable vitamins allow you to:

maintain all metabolic processes in the body at the required level;
improve vision;
thin the blood;
prevent the development of stress.

A piece of the delicacy eaten daily will help improve the functioning of the digestive system, normalize stools and restore intestinal microflora. Another benefit is preventing the aging process of the skin and prolonging its youth.

When answering the question whether blue cheese is healthy, it is important to clarify some points, namely: how much can you eat and how to eat the product correctly? In order for the tasty morsels to be only for the good, you should not overuse the moldy delicacy. Experts recommend consuming no more than 100 g of the product at a time, and when used daily, its amount should not exceed 50 g.

What are the benefits of white mold cheese? The benefits and harms of cheese with white mold are not much different from the properties of its blue relative. In addition to all of the above, white moldy milk product, thanks to the content of penicillin, promotes wound healing by stimulating skin regeneration processes.

External use of birch buds will also help heal the skin.

Harm

Is blue cheese harmful? Despite all the positive qualities, in some cases this food product can be dangerous to human health. If you eat the delicacy in large quantities, microorganisms in its composition will suppress the natural microflora digestive tract. Since the product is obtained by introducing penicillin fungi, which is quite allergenic, it should not be eaten by people prone to developing pathological reactions in the form of a rash, skin itching, redness, or even anaphylactic shock.

The dangers of blue cheese are also evident during pregnancy. Why shouldn't pregnant women eat blue cheese?

Blue cheese during pregnancy and breastfeeding prohibited because it is a possible habitat for listeria, and therefore can cause the development of listeriosis, an infectious disease that is especially dangerous for expectant mothers.

This disease in pregnant women is accompanied by fever, severe intoxication, and vomiting. Such symptoms are a huge burden on the immune system, which can cause miscarriage, miscarriage, or fetal development abnormalities.
Why is it dangerous to eat blue cheese during breastfeeding? Yes, because it promotes the fermentation process in the intestines, and can cause colic in a baby.

Features of use

What should you eat blue cheese with so that it fully reveals its taste?

Experts say that when consuming elite varieties of delicacy, you should know all the subtleties of their combination with other noble products:

The Camembert variety with its mushroom notes goes perfectly with fruit and champagne. Surprisingly, this spicy delicacy perfectly complements sweet desserts, which is why it is usually eaten with jelly or grapes in honey;
On a plate with Italian Gorgonzola, it is better to put neutral-tasting foods - bread, vegetables. Cheese can be safely added to casseroles and pies, and also consumed with red wine and good beer;
Brie is good served with pineapples and melon. Gourmets often recommend dipping it in apple jam;
Dor Blue goes well with dried fruits, white bread, grapes different varieties and nuts. People love to add it to pizza, and also use it to prepare dishes with seafood;
Roquefort opens with honey and sweet fruits. What wine goes with the king of cheeses? It would be more appropriate to serve sweet and dessert wine with it.

You might be interested in learning about the benefits buckwheat honey. Read more

How to choose and store correctly?

The benefits and harms of blue cheese depend entirely on its quality characteristics. Therefore, it is important to be able to choose a truly high-quality product. A buyer in a store must pay attention to the expiration date of the delicacy and how it was stored.

White mold cheese must be packaged or wrapped in foil. You should pay attention to the manufacturer's instructions on how long this blue cheese can be stored in the refrigerator. In general, storing in the refrigerator is not the most the best way save gourmet cheeses, as there is no access there fresh air and a lot of foreign odors. The product is best stored in a cool place with good ventilation.

You can prepare blue cheese yourself at home; you will learn the recipe in the video:

Can blue cheese go bad, and how can you tell if it has happened?

A moldy delicacy is considered unfit for consumption if it:

Similar materials

We are accustomed to viewing mold as a very unpleasant phenomenon. Indeed, it causes us a lot of inconvenience, and products with mold are considered hopelessly spoiled and are mercilessly thrown away. This is true, but blue cheese deserves a separate discussion.

So, what types of blue cheeses are there? If you didn’t know, then I’ll tell you a secret that mold can also be different, but only three types of it are mainly found in cheeses:

Camembert cheese with white mold

Their range is usually small, but everyone knows famous cheeses Brie and Camembert. They are easily recognized by their distinctive white coating;

Cheese with reddish mold

It occurs after processing the product with specific bacteria;

Blue cheese benefits

This mold does not mature on the surface, but inside the cheese. This is explained by the fact that it goes through several stages of preparation. In particular, on initial stage When preparing cheese from cottage cheese, mold is added to it, which helps the cottage cheese reach the required condition. The most famous variety of this cheese is Roquefort. There is an opinion that only in France a high-quality product is produced, and everything else is a fake, sold for a lot of money.

Due to the fact that blue cheese is a very specific dish, the question naturally arises of how to consume it. Of course, it is not recommended to introduce it into your daily diet, as it will cost you a pretty penny. Although everyone can eat it, it is strictly prohibited for nursing women, pregnant women and mothers, as well as small children.

The average norm for an adult is 50 grams per day. It must be remembered that it is not advisable to simply consume blue cheese; it is better to use it as an additive to fruit or a glass of wine.

Some cheese connoisseurs argue that you should get acquainted with the product in a certain sequence. So, first you need to try Brie cheese, and then blue cheeses. Last in line are Roquefort and Camembert.

Choosing blue cheese is truly a difficult task. The fact is that not all mold is of high quality. First of all, you need to pay attention to the expiration date of the product. There is an opinion that you should smell the cheese first. Good cheeses with white mold have the smell of penicillin. Blue cheese is particularly soft, but does not deform. Specks of mold should be visible on the cut of the cheese.

Of course, you need to know how to store this delicacy. For some gourmets, special cabinets are even made, but it is not at all necessary to resort to this method. It is best if you buy cheese for one time, so as not to put the leftovers in the refrigerator later. But if there is still cheese left, then you should not pack it in plastic or place it in freezer. It makes more sense to simply put it in the original packaging and cover the cut with paper.

Obviously, blue cheese is difficult to store, expensive and specific, but is it useful, or is it simply delicious delicacy? In fact, this product contains a lot of calcium, and mold only improves its absorption. In addition, blue cheese contains protein, much more than meat or eggs. Blue cheese is rich in amino acids and some vitamins. However, even despite the undoubted advantages of the product, it is necessary to observe moderation in its use so that the benefits do not turn into harm.

Not every moldy product is considered edible. Blue cheese is not just edible, but useful products. Gourmets appreciated the unique, incomparable taste of Roquefort, Dor Blue, Bavarian blue cheese and Cambozola.

The benefits of cheese aristocrats will manifest themselves with moderate consumption.

The benefits of blue cheese

Not every mold that covers cheese is edible. Do not compare Roquefort and blue cheese that has been sitting in the refrigerator, the benefits of which are questionable. To prepare blue cheese, special types of cheese mold are used, which differ from poisonous ones in appearance, smell and properties.

To obtain Roquefort, Gorgonzola, Stilton, and Dor Blue, spores of Penicillium roqueforti, or blue mold, are added to the cheese substrate. On the surface of Camembert and Brie grows a white delicate fluff of the fungi Penicillium camemberti or white mold, which is not found anywhere in nature and appeared in the process of human activity due to repeated artificial selection.

You cannot get cheese with white mold in natural conditions without deliberately introducing white fungal spores. The same applies to blue cheeses. Although some strains of blue mold are found on tree species, only domesticated and evolved spores are used to make blue mold cheese.

Reduces the negative effects of ultraviolet rays

Sprouted noble mold cheese contains substances that stimulate the production of melanin in human skin. These natural dark pigments prevent ultraviolet rays from penetrating the dermis of the skin, preventing sunburn.

Enriches the body with proteins

A piece of moldy cheese will provide the body with more protein than the same piece of meat or fish. Protein is involved in building muscle tissue in the body.

Prevents dysbiosis and fermentation in the intestines

Cheese fungi from the Penicillium family, when entering the intestines, create a favorable environment for the proliferation of beneficial bacteria. They suppress the process of breakdown of undigested foods and eliminate their fermentation and decomposition.

Has a beneficial effect on the cardiovascular system

People who regularly consume gourmet varieties with mold are less susceptible to heart attacks and strokes. In addition, Penicillium roqueforti thins the blood, which prevents the formation of clots and improves blood flow.

Improves hormonal levels and relieves tension

Cheese mold has an increased content of pantothenic acid, or vitamin, which is responsible for the production of glucocorticoids - hormones produced by the adrenal glands. With a lack of vitamin B5 in the body, fatigue, rapid fatigue, sleep disturbance and depressive disorders develop.

Accelerates wound healing

Penicillium contains the amino acids valine and histidine, the main property of which is to accelerate the restoration of damaged tissues and organs. The body is unable to produce these amino acids on its own.

The dangers of blue cheese

Despite the arguments about the benefits of the product, there are other valid arguments in opposition. Three factors are taken into account: who, when and in what quantities can eat blue cheese. Harm will be caused to the body if you consume more than 50 grams of such cheeses per day. Otherwise, Penicillium fungal spores will suppress the intestinal microflora, causing dysbacteriosis and disturbances in the functioning of the organ.

Any mold contains substances that cause allergies. For fungal diseases and individual intolerance to penicillin cheese delicacy will make the situation worse.

During pregnancy and breastfeeding, exclude white and blue cheeses from your diet: Roquefort, Gorgonzola, Brie, Dor Blue. The benefits and harms of gourmet varieties are not on the same level, since soft moldy cheese is a habitat for listeria. These bacteria cause infectious diseases. If healthy man suffers listeriosis without pronounced symptoms, then a pregnant woman will develop heat, fever and vomiting. Due to such a load on the immune system, disastrous consequences can occur: miscarriage, abnormalities in fetal development, premature birth.

Rules for selection and use

To prepare real soft blue cheese, it will take a lot of time and certain conditions. Raw materials for real Roquefort - sheep cheese, and the cooking technology is kept secret. Roquefort, made in the old way traditional recipe, can only be found in the French province of Rouergue. This cheese, produced in industrial conditions, is supplied to the world market. The mold inside Roquefort matures on oak shelving in limestone cellars for three to nine months.

The Saint-Marcellin cheese will develop an orange-white coating and become refined taste after 6 weeks of aging. Only the employees of Kezerei Chapmignon, a company from the small town of Lauben in Germany, know how the German Blue cheese is prepared. The complex recipe, time and conditions required for the preparation of blue and white cheeses have become the reason for their considerable price and rarity on store shelves.

To choose blue cheese good quality, you need to study the features:

Soft blue cheese is delicate in structure, but does not fall apart.
Blue homemade cheese with mold differs from the factory one in the uniformity of mold growth inside. In domestic bluish inclusions, they are frequent in one place and rare in another.
If there is more mold in the cheese body than the cheese itself, then a lot of time has passed since the product was manufactured, and the mold has eaten the cheese mass.
Fresh white Camembert and Brie cheeses smell pleasantly of mushrooms, and the aroma is barely perceptible.
Young cheeses with white mold are covered with delicate white fluff. A yellowish or orange coating appears on mature and old ones.

In order for Roquefort, Dor Blue, Bavarian blue cheese, Cambozola, Stilton and Brie to fully reveal their taste, you need to know approach to exquisite and rare varieties:

The piquant, spicy taste of Camembert with mushroom notes wins in combination with champagne, sweet desserts and fruits. Traditionally it is eaten with jelly, grapes and honey.
On a plate with Brie next to it, it is better to place pieces of melon or pineapple, almonds, and white shrimp. Dip soft cheese in honey or apple jam. If you cut off the moldy crust from Brie, it will become an ingredient for soups, sauces and puff pastry fillings.
Italian Gorgonzola with a pronounced concentrated taste will be complemented by neutral foods: bread and potatoes. Cheese will add flavor to traditional German dishes, mushroom casseroles, ice cream and pies. Cheese with a specific smell and taste is served as separate snack to strong red wine, unsweetened white or red and beer.
Dor Blue goes well with dried fruits, nuts, grapes, and fresh white bread. It is added to pizza, pies, and seafood dishes. As for alcoholic drinks, sweet red wine will go well with the slightly salty taste of Blue.
The salty, creamy taste of Roquefort, reminiscent of hazelnuts, will be fully revealed in combination with confiture, honey, and sweet fruits. Vegetables, herbs, peppers and olive oil– good companions for the king of moldy cheeses. As drinks, it is wise to serve Cahors, fortified wines – ports or whites – with Roquefort. dessert wines, for example, Sauternes.

Many people know that blue cheeses are a delicacy. Many have tried them, but some are wary of them. Apparently, due to the fact that they appeared on our table relatively recently, they are not cheap, and isn’t the mold itself harmful? In order to remain satisfied after making a purchase, you need to know how to choose it, and in the future, how to use it. In this article we will try to introduce you better to this exotic product for our country.

The first thing that scares people away from this cheese is its specific smell, or rather the smell of a spoiled product, which is not typical for the types of cheese we are accustomed to. Second, the presence of suspicious mold. Although it belongs to the genus Penicillum, if you eat cheese in small quantities it will not cause harm to health. We will talk about this in more detail below, and now let’s move on to the types of blue cheese.

Meet the representatives!

There are several types of this delicacy depending on the type of mold on it. For example, cheese, the crust of which is covered with a white coating of mold. This group It’s not particularly numerous, but it includes the popular Brie and Camembert varieties. To produce them, milk is curdled and then salted. This cheese is ripened in rooms whose walls are covered with “noble mold.”

Next in line are cheeses, in the cut of which you can see greenish-blue mold. The most famous representatives are Roquefort, Gorgonzola, Bleu de Causse, Fourme d'Ambert, Danablou, Bleu d'Auvergne.

Most blue cheeses are made from cow's milk, with the exception of Roquefort, which is made from sheep's milk. Milk for this type should curdle at a temperature of thirty degrees. The curdled mass is placed in special form. After the whey has drained, which is about two weeks, the cheese is rubbed with salt and pierced with needles containing mold fungi. After ripening, green-blue stains are obtained inside.

Another type of cheese is called spicy or red mold. These include Livarot and Munster. During ripening, it is washed with salt water in order to form the required coating. As a result, the crust becomes orange, red, burgundy or yellow.

Choosing blue cheese...

First, I would like to clarify one fact: real blue cheeses are produced in France, in the caves of the Rouergue province. “Gornizola” with a different place of production will be a copy. Of course, it may be cheaper, but you can’t guess the quality. Therefore, the choice here is yours.

What to look for when choosing blue cheese? As for the “white” cheese, it has a slight smell of penicillin. The ammonia smell will indicate poor quality product. The shelf life of this type should not exceed two months. Read the label carefully, cheese contains only natural ingredients: milk, penicillin fungus, salt, lactic acid and rennet enzymes. It tastes like slight bitterness or sourness. And it just melts in your mouth. If the cheese has a dry layer along the crust, this indicates that it has been stored for a long time. also in quality product there can't be big holes.

In blue cheese, mold should not occupy the majority of the product. If there are too many colored cavities or visible channels through which mold entered, it is best to return the product. This cheese has a slightly loose texture, moist and tender, but not crumbly.

For those who are trying blue cheese for the first time, we recommend starting with Brie first, and then moving on to “blue” cheeses without a strong taste. If you like them, then Roquefort might be next. You should not start with the latter due to its specific smell and taste, so as not to completely discourage the desire.

Is there any benefit?

Like all dairy products, blue cheeses contain calcium. A soft cheeses In general, they are champions in this matter. Not only do they contain five times more of this microelement than milk, but it is also well absorbed by the body. IN this product also phosphorus salt, many vitamins, proteins containing the amino acids we need.

It has already been said above that the mold in cheeses is “noble”, but still we are dealing with penicillin fungi. Do not forget that this product has the status of a delicacy. And not only because it belongs to a high price category. You should eat blue cheese little by little and not often. Excessive consumption can cause dysbiosis or allergies.

How to eat blue cheese?

There are few uniform recommendations on how to eat it. The only thing is that before you put it on the table, you need to warm it up to room temperature. Some recommend cheese with strong alcoholic drinks, others say that it is compatible only with white wine.

Basically, cheese is considered a dessert, so it is served with berries, nuts, jam, and preserves. But in some European countries add it to soups, sauces and pizza. All I can say is, try it! And then you will find your combination for yourself.

Storing blue cheese...

The cheese is stored in a refrigerator at 0 - +5 degrees or in a special cabinet in a purchased casing or preferably wrapped in parchment paper. Polyethylene is definitely not suitable. It should not be exposed to light, and it would be nice if you provide it with a constant flow of fresh air. And, of course, pay attention to what storage conditions the manufacturer recommends for you.