Blue cheeses gradually moved from the category of exotic to familiar products like spiced bread or. You no longer need to go to France to get the real thing - just go down to the nearest supermarket. But what lies behind the dense snow-white crust and viscous creamy texture of the cheese?
Physicians Committee for Responsible Medicine claims that the product consists of 70% dangerous trans fats, and the remaining 30% is a good source. What do you need to know about blue cheeses and how safe are they for the human body?
General characteristics of the product
Cheeses with white mold have delicate, fatty, creamy pulp and a dense, snow-white crust.
To produce the product, special types of mold from the genus Penicillum are used, which are safe for the human body. The ripening period for cheeses is about 5 weeks and can vary in both directions depending on the variety and characteristics of the product. The shape of white cheese is standard - oval, round or square.
Interesting: cheeses with white mold are considered the smallest group compared, for example, with blue or red. They appeared on supermarket shelves much later and remained high in price for a long time.
Popular varieties of white mold products
Bree
It is this variety of blue cheese that has gained particular popularity. This is a soft cow-based cheese. Its name is associated with the French province, which is located in the central region of Ile-de-France - this place is considered the birthplace of the product. Brie gained worldwide popularity and recognition. It is made in almost every corner of the planet, adding a special touch of individuality and geographical recognition. That is why it is customary to talk about the brie cheese family, and not about a specific product.
Historical background: Brie has been considered a royal dessert since ancient times. Blanca of Navarre, Countess of Champagne, often sent a white wheel of cheese as a precious gift to King Philip Augustus. The entire royal court was delighted with the taste and aroma of cheese, so for every holiday the retinue eagerly awaited another moldy gift. Henry IV and Queen Margot also did not hide their love for brie.
The peculiarity of brie is its pale color with subtle grayish inclusions. The delicate texture of the pulp is covered with a layer of noble mold Penicillium camemberti or Penicillium candidum. Most often, the product is made in the form of a flat cake with a diameter of up to 60 centimeters and a thickness of up to 5 centimeters. The mold crust is characterized by a pronounced ammonia aroma, and the cheese itself gives off a slight smell of ammonia, but this does not affect its taste and nutritional properties.
Young brie has a delicate, soft taste. The older the cheese, the more hot and spicy notes there are in its flavor palette. Another rule that applies to brie is that the spiciness of the cheese depends on the size of the flatbread. The thinner it is, the sharper the product. Cheese is produced on an industrial scale at any time of the year. It is classified as one of the so-called universal French cheeses, since it is equally suitable for both a family lunch and a special gourmet dinner.
Advice. To achieve a delicate texture and a dense crust, remove the brie from the refrigerator a few hours before eating. The optimal storage temperature is from +2 to -4 °C.
Boulet d'Aven
This is a French flavored cheese made from cow's milk. The name of the product is associated with the city of Aven. It was with Aven that the rapid history of blue cheese began.
Initially, skim cream from cow's milk was used for the base of the cheese. Over time, the recipe changed, and the main component was the fresh sediment of Marual cheese. The raw materials are crushed, mixed with an abundance of seasonings (tarragon, cloves, etc. are most often used), and then shaped into balls or cones. The cheese crust is tinted with a special annatto plant, sprinkled with paprika and white mold. The ripening period of cheese is from 2 to 3 months. During ripening, the crust is periodically soaked in beer, which provides additional flavor and aroma accents.
Triangular or round pieces of cheese weigh no more than 300 grams. The product is covered with a moist red crust, which consists of paprika and mold. Hidden underneath is snow-white flesh with bright splashes of spices. The fat content of the product is 45%. The main flavor notes are provided by tarragon, pepper and milk base. Boulette d'Aven is eaten as a main course or served as an appetizer with gin or red wines.
Camembert
This is a type of soft, fatty cheese. It, like most cheese products, is prepared on the basis of cow's milk. painted in a pleasant light creamy or snow-white shade, covered with a dense crust of mold. The outside of the cheese is covered with Geotrichum candidum, on top of which the fluffy mold Penicillium camemberti additionally develops. The peculiarity of the product lies in its taste - a delicate creamy taste is combined with noticeable mushroom notes.
Interesting: the French writer Leon-Paul Fargue wrote that the aroma of Camembert is comparable to “the smell of God’s feet” (Le camembert, ce fromage qui fleure les pieds du bon Dieu).
The basis of Camembert is whole cow's milk. In some cases, a minimum amount of skim milk is added to the composition. From 25 liters of milk liquid you can get 12 heads of cheese with the following parameters:
- thickness – 3 centimeters;
- diameter - 11.3 centimeters;
- weight – 340 grams.
Hot weather can have a detrimental effect on the ripening of the product, so cheese is prepared between September and May. Unpasteurized milk is poured into massive molds, left for a while, then the rennet enzyme rennin is added and the mixture is allowed to curdle. During production, the liquid is periodically stirred to prevent the cream from settling.
The finished curds are poured into metal molds and left to dry overnight. During this time, Camembert loses about ⅔ of its original mass. In the morning, the technology is repeated until the cheese acquires the required structure. The product is then salted and placed on shelves to mature.
Important: the growth and type of mold depends on the temperature of the room in which the cheese is ripened. The specific taste of Camembert is formed due to the combination of different types of mold and their subsequent development. If the sequence is not followed, the product will lose the necessary texture, crust and taste.
Camembert is transported in light wooden boxes or several heads are packed in straw. The shelf life of cheese is minimal, so they strive to sell it as soon as possible.
Neuchatel
French cheese produced in Upper Normandy. The peculiarity of neuchâtel is its dry, dense crust, covered with fluffy white mold, and elastic pulp with a mushroom aroma.
The technology for making neuchâtel has remained virtually unchanged over several centuries of the product’s existence. Milk is poured into warm containers, rennet and whey are added and the mixture is left for 1-2 days. After this, the whey is drained, mold fungi are released into the vat, after which the cheese mass is pressed and left to dry on wooden racks. Neuchatel is salted by hand and left to ripen in the cellar for at least 10 days (sometimes the ripening period is extended to 10 weeks to achieve a sharp taste and mushroom notes).
The fat content of the finished product is 50%. The crust is dry, velvety, completely covered with white uniform mold. Neuchatel is known for its special form of serving. It is most often prepared and sold in the shape of a large or miniature heart rather than the traditional oval, circle or square.
Useful properties of the product
Behind the specific smell and unattractive appearance lies not only a masterpiece of cheese production, but also a storehouse of benefits for the human body. The Penicillium mold that covers the product is considered noble and very beneficial. Why?
In cheese production, Penicillium roqueforti and Penicillium glaucum are most often used. They are added to the mass by injection, after which they wait for the mold to mature and grow. Penicillium fights pathological bacteria in the body, kills harmful microflora, cleanses the intestines and improves heart function.
Scientists have identified a specific phenomenon called the “French paradox.” The paradox itself is that France has the lowest rate of heart attacks in the world. This is associated with the abundance of red wine and blue cheese in the daily diet of the French. Cheese is actually known for its anti-inflammatory effects. It helps cleanse joints and blood vessels, protects them from inflammation, and increases functional activity.
Interesting: Penicillium slows down the aging process of the human body and, as a pleasant bonus, helps get rid of cellulite.
White mold cheeses also contain calcium (Ca). All these nutrients help maintain the health and quality functionality of our body.
Useful properties of cheese:
- strengthening the bone skeleton, muscular system and teeth;
- reducing the risk of developing multiple sclerosis;
- improved control over one’s own psycho-emotional state, harmonization of the nervous system;
- normalization of metabolic processes;
- additional protection and strengthening of the immune system;
- control of water balance in cells and tissues;
- increased performance, stimulation of brain cells, improved memory and cognitive functions;
- reducing the risk of developing breast cancer;
- launching the process of natural fat breakdown.
But there is also another side to the coin. The main component of cheese is milk of animal origin. Scientists have proven that an adult does not need milk, and its excessive consumption leads to unpleasant symptoms - acne, intestinal problems, deterioration of metabolism, allergic reactions, nausea, etc.
If possible, give preference to cheeses based on sheep or goat milk. They contain less milk sugar, which we stop absorbing when we reach 5-7 years of age. The main thing is not to overuse cheese. This is a fairly high-calorie product with an abundance of saturated fats, an excess of which has a negative effect on humans. Limit yourself to a few pieces to enjoy the taste, but it is better to satisfy your hunger with meat, vegetables, fruits or grains.
Why is cheese dangerous?
Salt
Cheese is recognized as the saltiest product. According to Consensus Action on Salt and Health it is ranked 3rd after bread and bacon. For every 100 grams of dairy product there is an average of 1.7 grams of salt (the daily value is 2,300 milligrams). The abundance of salt in the white moldy heads significantly exceeds the dosage that inhibits the growth of harmful bacteria. Constantly exceeding the norm of dietary sodium leads not only to impaired functionality of the body, but also to addiction.
Hormones
How do hormones get into Brie or Camembert? The answer is simple - through cow's milk. Often manufacturers do not care about the quality of the product supplied, but about personal gain. In this case, cows on farms receive injections of hormones and antibiotics instead of proper care. All these unnatural agents penetrate into the animal's milk, and from there into the human body. The result is the development of osteoporosis, hormonal imbalances, prostate and breast cancer.
Formation of addiction
According to statistics, in America today they consume 3 times more cheese than 40 years ago. The effect of a food drug is surprisingly similar to an opiate - it confuses the nerve cells and stomach, forcing us to absorb the product uncontrollably.
Fact: People who are addicted to sugar and fat benefit from the same medications that overdose drug addicts.
The situation is aggravated by the volume of cheese consumption. We are used to using it not only as an independent dish, but also as an addition/sauce/seasoning to the main meal.
Bacteria that threaten pregnancy
Unpasteurized milk, poultry, and seafood may harbor Listeria monocyotogenes bacteria. They cause the infectious pathology listeriosis. Symptoms of the disease:
- vomit;
- muscle pain;
- chills;
- jaundice;
All these symptoms are especially dangerous during pregnancy. Listeriosis can cause premature birth, miscarriage, sepsis/pneumonia in the fetus and mother. This is why doctors recommend completely eliminating soft cheeses with white mold during pregnancy and breastfeeding.
The problem of ethical production
There are many doubts about the ethical production of the product. You should not trust the labels “organic” and “vegetarian”; it is best to carefully study the composition. Most cheeses are prepared with the addition of rennet enzymes. This is the fourth section of the calf stomach. In the vast majority of cases, producers use enzymes from newly born slaughtered calves.
Important. If you want to eat vegetarian cheese, make sure that the composition contains fungi, bacteria or genetically modified microorganisms instead of rennet enzymes.
Is it really necessary to give up cheese with white mold? No, the main thing is to carefully study the composition and know when to stop. Try to avoid products with a lot of food additives and preservatives. Look for products that comply with GOST (state requirements), and not TU (organization requirements) and do not eat a whole wheel of cheese in one sitting - stretch out the pleasure. Approach nutrition from a rational point of view and be healthy!
Sources.
Science degree: doctor of the highest category, candidate of medical sciences.
Blue cheese is an aristocratic product, for the production of which domesticated species of spores Penicillium camamber (white mold) or Penicillium roqueforti (blue mold) are used. There is also an orange one, which is obtained by washing with white sea water or wine.
Mold cheeses have an unusual delicate taste. The range of this product is limited on the Russian market due to its high price. The most common blues are the German Dor Blue, the Italian Gorgonzola, the British Stilton, and the French Roquefort. White mold cheeses Camembert and Brie are popular.
Is blue and white mold cheese healthy? Should it be included in a family or personal diet?
How to choose a good product
High-quality blue cheese should only be purchased from stores or supermarkets that you trust. Blue varieties should be visible in cross-section.
Cheeses with white mold are sold in small packages. How to evaluate a product:
-
Smell. The product with blue mold smells sharp and strong, with a mushroom undertone. With white - it has a weak, delicate, barely perceptible mushroom aroma with a mossy aftertaste.
A pungent ammonia smell means improper storage conditions or an expired shelf life - it should not exceed two months.
- Composition, which should include only milk (fresh or sour), enzymes for cheese production, penicillin bacteria, salt. The presence of dyes, preservatives, and food additives means that the product is fake.
- Taste. It should be clean, leaving a pleasant aftertaste after tasting. A high-quality product melts in your mouth, has a delicate texture without dry or hard inclusions.
- When cut, the cheese mass should be continuous, no holes. The latter mean a gross violation of production technology.
- High-quality cheese is elastic, a little springy.
Assess the quality of the mold. White looks like a delicate white fluff or crust covering the surface of the cheese mass. The inside of this product remains white. The exception is Brie Noir, which is pink in color, but it is unlikely to be found on the shelves in Russia.
Blue varieties have marbled blue or turquoise inclusions throughout the cut. Continuous mold throughout the cheese mass means the product is quite old. Eating it is not recommended.
Composition, calorie content per 100 g, nutritional value, glycemic index
Most cheeses, including mold cheeses, are made from full-fat cow's milk. Homemade - from whole, and industrial - from boiled. A number of elite blue cheese aristocrats with a piquant taste are made from. For example, Tanguy, Picadon, Chabichou du Poitou. From sheep - Roquefort.
Nutritional value depends on the fat content and quality of the source milk. Determined that the average calorie content is approximately 350 kcal/100 g.
All blue cheeses contain:
- milk fat - 30 g/100 g;
- proteins - 20 g/100 g.
There are no carbohydrates in the product. The glycemic index is zero. All types of blue cheese delicacies can be safely enjoyed by people suffering from.
Essential amino acids:
- valine;
- arginine;
- histidine;
- tryptophan.
These substances are not synthesized by the human body. They must be supplied with food. Valine, histidine in combination with milk fat have a strong regenerating effect, rejuvenate body tissues.
Histidine and tryptophan are involved in the synthesis of the hormone serotonin, without which a person’s emotional life becomes dull.
The cheese elite is distinguished by a high content of microelements. These are (530 g/100g) and (390 mg/100 g). They are completely digestible, since the product contains another magical compound - lecithin, which balances the nervous system and has a beneficial effect on digestion.
Considering It contains penicillin, which produces mold. Blue cheeses contain small amounts of vitamins. The most valuable of them is K, which thins the blood and has a wound-healing effect.
On the pages of our website you will also learn a lot of interesting things about the rules for choosing a product.
Health Benefits
Thanks to penicillin, all mold aristocrats have an anti-inflammatory effect.
Cheeses are very healthy, but thanks to cultivated fungi they acquire the following beneficial properties:
- activate calcium absorption;
- promote the synthesis of melanin in the skin. This helps neutralize the harmful effects of sunlight.
- normalize intestinal function, preventing flatulence, dysbacteriosis;
- restore hormonal balance, improve the psycho-emotional state due to the increased production of glucocorticoids secreted by the adrenal glands;
- promote rapid healing of wounds, thanks to amino acids - valine and histidine;
- have a beneficial effect on the functioning of the heart muscle, improve the condition of blood vessels. Vitamin K and substances released by sprouted mold spores prevent the formation of blood clots and activate blood flow.
For good health, the daily intake of cheese should not exceed 50 g.
Features of the impact on health
Blue cheese is especially useful for people suffering from lactose intolerance. These products do not contain it. But there is milk fat in combination with lecithin and essential amino acids, which have a strong tonic and tissue-restoring effect.
Benefits for adult men and women
Elite varieties, in addition to easily digestible calcium and milk fat, also contain protein, which is necessary for the health of muscles and connective tissues.
Varieties with white mold are rich in conjugated fatty acids, which have antitumor properties.
The product is useful for women in preparing for pregnancy when the body needs to create reserves of calcium and phosphorus.
Daily moderate consumption of mold cheese alleviates premenstrual syndrome and prevents the development of depression.
Men need these products during high physical and mental stress.. Tryptophan will give you inspiration, and lecithin will prevent creative burnout.
Thanks to its high nutritional value and distinct piquant taste, a small amount of cheese creates a feeling of fullness and comfort without burdening the stomach.
Excessive consumption of blue cheeses may result in weight gain due to their high calorie content. Headaches may also appear as a reaction of the body to an excess amount of cheese fungi.
During pregnancy, during lactation
During this important time for women, it is forbidden to eat blue cheese.. Cheese dough is a favorable environment for the proliferation of listeria. These pathogens can cause listeriosis to develop in a pregnant or lactating woman.
With normal immunity, this disease can be successfully ignored. But during pregnancy and lactation, listeriosis can be accompanied by high fever, fever, and vomiting.
Is it harmful to children's health?
It is better to offer regular cheeses to children under 12 years of age. Consumption of mold varieties by children threatens the development of listeriosis. This disease can slow down the physical and intellectual development of a child and weaken his immunity.
Listeria and its effect on the human body have not yet been studied enough. Therefore, there is no guarantee that a baby who is infected will receive adequate treatment. After 12 years, you can begin to accustom your child to elite cheeses to form healthy eating habits.
It's better to start with Brie. It has a delicate consistency and a faint aroma of champignons.
In old age
In adulthood, blue cheeses are very healthy. These products, when consumed in moderation, successfully resist the following diseases:
- heart failure;
- osteoporosis;
- atherosclerosis;
- age-related depression.
They also improve memory and activate mental activity.
Potential dangers and contraindications
The main danger of mold cheeses is individual intolerance to penicillin and infection with listeria with low immunity. You should also not eat cheese if you have the following diseases:
- fungal, including thrush;
- arthritis, polyarthritis;
- asthma, neurodermatitis.
You should use the product very carefully if you are obese or prone to swelling due to high salt content, especially in varieties with blue mold.
You can learn a few more interesting facts about the benefits and potential harms of blue and white mold cheese from the following video:
The product is best eaten in the evening, since calcium is absorbed by the body at night.
Optimal amount - 30 g, but not more than 50 g for daily use. Traditionally, all elite varieties can be eaten with bread, but without butter. The exception is Roquefort.
White mold cheeses such as Brie or Camembert go well with soft white bread, and blue varieties are usually eaten with crispbread.
All products go well with fruits, especially grapes. The best friends of these aristocrats are dry and semi-dry wines.
Dry cheeses are served with white mold cheeses. The piquant, pungent taste of blue mold cheeses is perfectly emphasized by white semi-dry wines.
Read everything on our website and why nutritionists recommend this healing drink to those who want to lose weight!
Use in cooking Brie, Roquefort, Dor Blue and other varieties
Blue cheese is served at the end of dinner or late lunch, as an independent dish or as part of a cheese plate. Spicy varieties are used in preparing spaghetti sauces. The product with blue mold can be grated and sprinkled on vegetable salad.
Making sandwiches is common. For example:
- Grind Roquefort with butter, spread on warm white bread toast, cutting off the crusts first.
- Mix brie with. You can spread this mixture on thin Armenian lavash, roll it into a tube and leave it in the refrigerator for a day. Then cut diagonally. Serve with grape juice or any dry wine.
- Cut the Conference pear into slices, put a piece of Dor Blue on top of each.
All products go well with thin dessert pancakes and black.
From this video you will learn a recipe for preparing a delicious and light salad from the chef using blue cheese:
These products provide an unforgettable taste experience, good mood, quickly create a feeling of satiety.
For those wishing to lose weight, these cheeses are useful with fruits and vegetables. This combination will allow all beneficial substances to be fully absorbed without gaining excess weight.
When purchasing elite blue cheese, take care of its proper storage. To do this, it is advisable to purchase a special cheesecake, which along with the product should be kept in the refrigerator at a temperature of 5-7 degrees.
In contact with
The first time I tried blue cheese was back at school, when schoolchildren from France came to us on exchange and brought all sorts of treats. So, I just really didn’t like the cheese, and the first thing that turned me off was the smell. Therefore, even after a while, I passed by shelves with blue cheeses in stores and did not even have any idea what these cheeses were called, what types there were. My trip to France changed everything. I have matured and my tastes have changed too.
The most famous blue cheese
Every time I visit a new country, I don’t miss the opportunity to try something new, and to some extent I can consider myself a fan of gastronomic tourism, although, of course, this is not the main purpose of my travels.
Having visited France, I couldn’t help but try Roquefort cheese. This is blue cheese. There are many dishes that use this type of cheese. Roquefort is mainly used as:
- snack;
- dessert;
- component of salads.
Of course, you can find a bunch of recipes where this type of cheese would be appropriate, but personally, my favorite is the simplest recipe. I just love spreading a thin layer of this cheese on a fresh baguette, it makes a great breakfast. It’s somehow French, it immediately brings to mind this beautiful country. What other blue cheeses are there?
I decided not to stop only at Roquefort and decided to try other cheeses, albeit in my homeland. In general, there are many types of cheeses, and the most popular are the following (I easily found them on the supermarket shelf):
- brie - soft cheese with white mold;
- Camembert is a soft cheese with a white rind;
- Gorgonzola - Italian blue cheese;
- Munster is a French cheese with red mold.
When choosing, be sure to look at the manufacturer, because the same Camembert from a Russian and a foreign manufacturer will be different, although this may also be the case.
And if you didn’t like blue cheeses the first time, try again, tastes change over time. I wish everyone to find the very recipe using these wonderful cheeses that will become an integral part of your table.
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My romantic acquaintance with blue cheese happened nowhere else, but in Paris. At that time, the shelves of domestic stores did not yet shine with a variety of delicacies, and we had to be content with “Russian”, “Poshekhonsky” and “Dutch”. It is not surprising that real French cheese at the breakfast of an ordinary Parisian hotel caused me indescribable delight.
What is the name of French blue cheese?
I brought cheese as souvenirs for my relatives from that trip. I shopped at an average supermarket, but the number of items in the cheese section made my head spin. Fortunately, one of my companions knew the terminology.
We left the store with the following selection of French delicacies:
Roquefort is a blue cheese made from sheep's milk. A very popular cheese with characteristic blue veins and rich taste, even praised by Alexandre Dumas.
Camembert is a very soft and delicate cheese, slightly viscous to the touch. A good Camembert has a uniform texture and a velvety moldy white crust with reddish folds.
Brie is a cheese that my family didn't appreciate because of its strong ammonia-like smell. Brie, as a rule, has the form of a tablet covered with a white film of mold. Brie is similar in taste to Camembert, however, it is less fatty.
It should be noted that most blue cheeses are named after their place of birth.
Not by France alone
Excellent blue cheese is produced by two regions of Italy, it is called Gorgonzola - cow cheese with green veins. Danish cheese Danablo, inspired by Roquefort, is eaten without much reverence. I also happened to buy a decent cheese in Holland, it is called Blau Klaver and is sold as a souvenir in addition to porcelain Dutch shoes.
One cannot help but recall the economic sanctions, which gave rise not only to a lot of jokes about the hardships of life without French cheese, but also to many Russian producers of this delicacy. Today, many cheese factories in Russia are experimenting with noble mold.
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The story of the birth of my love for blue cheese is not new, but you can’t erase the words from the song. Like most people, until a certain age I considered such cheeses a nightmare and did not understand how “this” could be eaten. Well, at some point, I was 26 years old at the time, it seems that at a friend’s birthday I had to try German "Dorblu". Well, then I realized that I really liked him. I think that in order to understand the value of such cheese, a person must “grow up” to this.
Names of blue cheeses
There are a huge number of varieties. And if I really like one variety (the aforementioned Dor-Blue, for example), then some others just turn me off. In France alone, the number of varieties is in the hundreds, and such cheeses are produced not only in the homeland of champagne wines. For example, one of the most popular and famous varieties of Danablu is made in Denmark. A my favorite “Dorblu Grand Noir” - in Germany. I also know that some German manufacturers have their factories in Poland and the Baltic countries.
It is customary to divide varieties primarily according to the type of mold. Namely:
- Blue mold(or "blue cheeses"). The most famous varieties: Roquefort, Danablu, Gorgonzola, Dorblu.
- White mold. The most famous are brie, And Camembert. Moreover, in general, they are very popular varieties that can be seen on the shelves of almost any large supermarket.
- Red mold. Notable "representatives": brie noir, livado.
According to my observations, blue mold cheeses are in greatest demand, while red mold cheeses are the least in demand. In this sense, my tastes coincide with most gourmets.
How to eat blue cheese
I think it was simply created as an appetizer for good champagne or wine. Although such cheese is generally healthy (it contains many useful vitamins), it cannot be consumed in large quantities or in small quantities every day, because if a significant amount of blue cheese is eaten intestinal microflora is destroyed. And the price is usually such that even if you want to, you won’t get much speed. For example, 1 kg of the Dorblu variety in Moscow costs about $30.
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A trip to the supermarket is like a skillful test, because you really want to buy everything that your eyes see. The prices for the most delicious things go through the roof, and I have a strict rule: do not buy cheap products. I once bought a very tasty blue cheese (I didn’t spare the money), but it accidentally rolled into the bottom drawer of the refrigerator. The husband has already taken out the product and says: “Mistress, look at how beautiful the mold is, why transfer the products like that?” I laughed out loud and asked my beloved to try the delicacy.
Blue cheeses for gourmets
For us, French cuisine remained incomprehensible for several years. When expensive blue cheese appeared on the shelves, it became a sensation. Because it is wild for us to eat a product that contains mold, which means fungus. French blue cheeses highly appreciated by chefs and classify this product in the group of blue cheeses. Each type of cheese has its name.
The most popular varieties:
- Roquefort;
- Sainte-Agur;
- gorgonzola;
- Bergader;
- Danablu.
And the history of the creation of this cheese is reminiscent of a love story. According to one legend, a young Frenchman who worked as a shepherd became so carried away by his new passion that forgot about production, food and my responsibilities. The cheese is overgrown with mold. The guy was left without food and raw materials. But he still dared to try the cheese, the taste I really liked it to him. It's just legend. Because the cheese that disappeared has dried up and become covered with fungus, you can't eat this is a direct threat to health.
Blue cheese is created in several stages, the mold is planted with thin with a needle. The cheese product is stored in special conditions.
Taste of perfection
It is the mold that gives the cheese its unusual taste. The large portion is too sweet. The product must be combined with other ingredients. Semi-dry wine is a good example.
I advise you to prepare dishes with the addition of an expensive cheese ingredient.
And here they are:
- cheese sauce;
- onion cream soup(with added cheese);
- tomatoes with Gorgonzola;
- warm salad with beef, herbs and blue cheese.
Believe me french cuisine- an example of skill. Try something new, because you eat regular cheese every day.
Mold on food clearly indicates that it is spoiled. But not in this case. Fragrant with a dense crust and marbled moldy veins are considered a delicacy, and gourmets are crazy about them. Why are they so attracted to them? Who was the first to realize that this is very tasty? How is blue cheese made? And what types of it exist? We will talk about all this in our article.
Treasure in a cave
The story of how blue cheese appeared, of course, is not without a legend. It happened in a French village, hidden among picturesque mountains with velvety green slopes and secluded caves of Roquefort-sur-Soulzon, at the very beginning of the 19th century. In one of the caves, a young shepherd decided to take a break while a flock of sheep peacefully nibbled the grass. The young man had bread, water and cheese in his knapsack. However, he did not have time to start eating. His attention was attracted by the extraordinary beauty of the singing. The shepherd followed the sound of the voice and disappeared for a whole month.
Where he disappeared all this time, the legend is silent, but when he returned, he was exhausted from hunger. The food left in the cave was untouched, only completely covered with mold. However, this did not bother the shepherd at all. He greedily attacked the cheese and only when he finished it, he realized that he had never tasted anything tastier in his life.
To be fair, it is worth noting that blue cheese was known back in ancient times. The ancient Greeks believed that this gift was bestowed upon them by the magnanimous Artemis, the goddess of hunting and fertility. Mentions of such cheese can be found in the works of the ancient Roman historian Pliny dating back to the 1st century AD. However, an unremarkable village managed to truly glorify blue cheese.
Miracles of Microbiology
Many people wonder if mold can cause poisoning? Some forms of mold actually produce extremely dangerous toxins. However, in the production of cheese, strictly defined types of mold are used - Penicillium Roqueforti, Penicillium Glaucum, Penicillium Camemberti, Penicillium Candidum. They do not contain any harmful substances. Moreover, due to their antibacterial properties, they themselves destroy harmful microbes.
In general terms, the blue cheese production technology looks like this. The head of the cheese is pierced with a long, strong needle or knitting needle to fill these channels with oxygen and mold. Gradually it begins to grow from the center of the head to the surface, creating a bizarre marble pattern in the thickness. The puncture procedure is repeated daily for a period of 7 to 14 days.
Next, the cheese is tightly wrapped in foil, thereby abruptly interrupting the process of mold growth. It is placed in a cool, dark room with a certain temperature and humidity, allowing the mold to form the desired texture, taste and aroma. This stage can last from several weeks to several months.
In the production of some varieties, mold is not only introduced inside the cheese, but also applied to the surface by spraying with a special solution. Sometimes they do it even simpler - they leave a wheel of cheese in the basement, the walls of which are already covered with fungi of a suitable type. And then nature does everything itself.
White avant-garde
All varieties of blue cheese are divided into four groups based on color. These are cheeses with white, blue, green and red mold. Let's look at them in order.
Brie cheese with white mold is the most popular representative of this group. Young brie has a mildly spicy flavor and a fairly soft texture. As it ripens, it thickens and the taste becomes brighter. A distinctive feature is the ammonia notes emanating from the dense crust.
The boulette d'Aven variety is aged in beer brine with garlic, wormwood, parsley, pepper and other spices. Therefore, the aroma of the cheese is sharp and not very pleasant. Not everyone dares to try it.
Camembert has a soft, creamy texture and a very delicate, almost airy crust. Mushroom notes are clearly discernible in the taste. The intensity of piquancy changes depending on the aging period.
Cambozola cheese, with a rather soft plastic texture, is covered with a white crust of mold on the outside, and has blue veins on the inside. This combination creates his signature expressive edge.
Rouget, with its neat moldy cap, is a pickled cheese. A unique feature is the soft pink hue that paprika gives. Ammonia notes also appear in the aroma, and spicy nuances in the taste.
Blue blood
The most famous representative of blue cheeses is Roquefort. For its production, only sheep's milk is used; all other varieties are made from cow's milk. It is noteworthy that Roquefort is still “grown” in limestone caves, where it is easy to maintain the required humidity and temperature.
Gorgonzola blue cheese is prepared using the injection method and is also aged in caves. Therefore, a beautiful pattern is formed in the pulp. The longer it matures, the more highly valued it is. This variety is distinguished by subtle tart notes and a sweetish taste.
Danablu cheese is an analogue of Roquefort, but it is produced on an industrial scale. The blanks are stored in cellars with precisely controlled climatic conditions, after which they are washed and dried. As a result, it acquires a multifaceted, spicy-salty taste.
To obtain Fourme d'Ambert cheese, penicillin is used, evenly distributing it throughout the entire thickness with special needles. The sticky consistency of Bleu d'Auvergne is kept in rooms with very high humidity, due to which it acquires subtle piquant notes. Bleu de Cosse is made according to the same principle, but additionally sprinkled with salt.
Tart emerald
Perhaps, among cheeses with green mold, Dor Blue is the most popular. It is distinguished by a subtle spicy aroma, tart taste and soft, crumbly consistency. Since mold is introduced artificially, greenish veins penetrate the entire head and sometimes appear on the surface.
Bergader cheese has the highest fat content in this group. On the outside, it is covered with a thin greenish crust of mold, and its veins do not penetrate too deeply. The taste of this cheese is spicy, with a soft sweetish aftertaste.
Saint-Agur is easily recognized by its shape - most often it is made in the form of an octagon. The cheese has a delicate creamy texture and a rather pungent taste.
To produce Stilton cheese with mold, the weighty heads are “covered” with penicillin spores, which produce greenish patterns in the thickness. It is in this form that it goes on sale. This variety has a pleasant aroma and an interesting spicy taste.
Red curiosity
Epoisse cheese with red mold is known for its sharp aroma and creamy aftertaste. During the ripening process, when reddish mold appears on the surface, the head is treated with saline solution and doused with Burgundy grape vodka. In this way, bacteria are neutralized and mold does not grow further. At the final stage, the cheese is transferred to a room with a special climate and left on wooden slatted floors.
Young Munster cheese is also treated with a brine solution to achieve the desired reddish hue. Then it is sent to the cellar with “later” varieties, where they ripen together. This improves fermentation and taste.
Livaro cheese has a brownish tint, a subtle pungent taste and a spicy aftertaste. It is noteworthy that during the winter months it is not produced at all. Reddish mold covers only the outside of the cheese.
Maroi cheese can only be found in cubic form. During the ripening process, it is constantly washed to prevent mold from appearing on the surface. Remudu cheese, on the contrary, is famous for its reddish moldy rind, which gives it its signature spicy taste.
Worth being around
True connoisseurs of blue cheese prefer to enjoy it in its pure form. When assembling a cheese plate, it is important to follow a simple rule. Along the edges are the youngest varieties, closer to the middle are the most seasoned ones. Experts recommend cutting in advance, about 30-40 minutes before serving. The cheese should rest at room temperature to develop the finest flavors.
Walnuts and almonds go best with these cheeses. It is advisable to dry them a little in the oven - under no circumstances should you overcook them. Serve them separately or arrange them between slices of cheese. Caramelized nuts in honey will help create a more complex and interesting dish.
Fruits also make a worthy pair for noble cheeses. Chefs advise giving preference to sweet and sour varieties of apples and grapes - they perfectly highlight the spicy notes. Avocado slices will soften the sharp aroma of the cheese and successfully emphasize the spicy aftertaste. Fresh mint leaves will help enhance the effect.
When it comes to alcoholic beverages, it is important to remember one rule. Light wines are served with young cheeses, and “adult” wines with an intense bouquet are served with mature cheeses. At the same time, the sugar content in them should be minimal. And most importantly, wine for cheese must be properly cooled before serving.
Blue cheese is definitely not an acquired taste. However, it is never too late to discover its amazingly complex taste. We hope our review will be useful in many ways. Do you like blue cheeses? Which varieties are your favorite? What do you usually pair them with? Share your preferences and recommendations in the comments.
French cheeses have long been the talk of the town. The name sounds like music to the ears of gourmets, and French President Charles De Gaulle said: “How can you govern a country that has 258 varieties of cheese.” His quote dates back to the first half of the 20th century, and today there are even more varieties. There are names of cheeses that have been produced in one or another region of France for centuries, and their names, region of origin and production technology are protected by certificates at the state level.
We present you a list with photos of the best and most popular varieties of French cheese, which will help you navigate the world of exquisite delicacies and better understand the national cuisine of France.
Camembert
Perhaps the most famous French cheese, the name of which was given by the area of its origin in Normandy. Camembert has a white, velvety mold crust, a soft, fatty texture, a delicate taste and a rather pungent aroma, which the French poet Fargues called “the smell of God’s feet.”
Camembert (photo: @realcheeseheads)
Bree
Brie is often confused with Camembert, and it is indeed similar in appearance and texture, but is significantly inferior in expressiveness of aroma and fat content (only 25%). For this reason, brie is considered a more versatile soft mold cheese, which has been known since the Middle Ages.
Bree (photo: @mercato_tlv) Conte
This hard French cheese is called “Gruyère de Comté” for its similarity to the cheese of the same name. Classic Comté is made from unpasteurized cow's milk and has a pleasant sweetish taste with a nutty aftertaste.
Conte (photo: @bettys_bite) Roquefort
Another very popular French cheese throughout the world is soft cheese with blue mold. Traditional Roquefort is made from sheep's milk and has a buttery texture and salty taste.
Roquefort (photo: @24cheeses) Tom de Savoy
Semi-hard cheese of elastic consistency with a white moldy crust and small eyes. Produced in the regions of Savoie and Haute-Savoie. This is the only French certified cheese that can have different fat content - from 10% to 25%.
Tom de Savoie (photo: @gemmy_foods) Saint-Nectaire
The oldest cheese produced in the Auvergne region of France, it is also called the first farmer's cheese. It has a hard mold crust, semi-soft consistency and pulp with a delicate taste of forest mushrooms or spices. Ideal to serve with Bordeaux wines.
Saint-Nectaire (photo: @osteaddict) Reblochon
Reblochon de Savoie is a soft cheese from Savoy with a hard, brine-washed rind and an intense aroma. The French village of La Clusaz hosts a separate Reblochon festival, during which cheese is prepared and tasted on site.
Reblochon (photo: @realcheeseheads) Munster
Munster-Jerome is a soft cheese with a washed orange-red rind and a very pungent aroma. It began to be produced by Italian Benedictine monks in a monastery in the French department of Vosges. Later, the village of Munster appeared on this site, and the cheese received its name.
Münster-Jerome (photo: @julianoschier) Cantal
Another hard cheese from Auvergne, which is considered one of the oldest varieties in France. Farmer's cantal is made from raw milk, while commercial cantal is made from pasteurized milk. The cheese has a distinct, pronounced taste and aroma; its crust is hard and thick.
Cantal (photo: @melbourneandcheese) Epuas
Soft, delicate cheese with an orange or brick-red rind, depending on the degree of ripeness. It was first produced by the commune of Époisses in Burgundy and is said to have been Napoleon Bonaparte's favorite cheese. It is eaten with a dessert spoon and served with Burgundy wines.
Epuas (photo: @porkewedeli) Morbier
Morbier, like Comté, comes from the French region of Franche-Comté. This is a semi-soft cheese with a hard crust, which has one “decorative” feature that distinguishes it from many others. A thin strip of crushed charcoal runs down the middle of the cheese wheel. Today this is just a tribute to tradition, but once a strip of soot was a necessary measure.
French peasants made morbier, composing it from two pieces of fermented milk. The first piece was obtained after the cow's evening milking, the second after the morning milking. Thus, the first piece of cheese had to wait one night, and to prevent it from spoiling, it was smeared with a layer of soot on top, and the next day the second piece was placed on it.
Morbier (photo: @saltynsweets) Shawrs
A soft cheese with a dense white mold rind, which has been produced since the 14th century. The cheese has a delicate, slightly sour taste and a nutty-mushroom aroma.
Shaurs (photo: @yeor.lifestyle) Mimolet
Mimolet is a recognizable bright orange cheese with a spherical head. Its production began by decree of Louis XIV, according to which it was necessary to create a French analogue of the Dutch edam. To make mimolet have visible differences, they began to add vegetable dye to it. The birthplace of this cheese is the city of Lille in northern France.
Mimolette (photo: @lajambedc) Valence
Goat cheese in the shape of a pyramid without a sharp top has a delicate taste and aroma. The moldy crust of the cheese is dense and has a gray-blue tint due to the fact that it is sprinkled with wood ash. Recommended for pairing with white wines.
Valence (photo: @parisismykitchen) Coeur de Chevres
The name translated from French means “goat heart,” which clearly characterizes this cheese. It is made from raw goat's milk and the cheese head is shaped into a heart shape. The cheese is soft, with a moldy crust, the color varies from delicate white for young and grayish for mature.
Coeur de Chevres (photo: @181delicatessen) Delis de Bourgogne
“A delicacy from Burgundy” has been known in regional French cuisine since the 18th century. This delicate soft cream cheese has dense light pulp covered with a velvety crust of mold.
Delis de Bourgogne (photo: @infamousmarysia) Saint-Félicien
Soft French cheese with a pronounced milky-creamy taste. It is prohibited to add any spices or additives to it that would disrupt the harmony of its taste and aroma.
Saint-Félicien (photo: @111quesos) Rocamadour
Soft goat cheese with a moldy rind and sour pulp with a delicate nutty flavor. Produced in the department of Lot in Occitanie.
Rocamadour (photo: @ruthstameister) Picodon
Another soft goat's milk cheese produced in the Auvergne-Rhône-Alpes region. It has several varieties that differ in degree of maturity and taste. Young cheese has a light flesh and rind, and as the degree of maturity of picodon increases, its flesh becomes denser and the moldy rind turns blue.
Picodon (photo: @cheesetrotteurs) Puligny-Saint-Pierre
Soft goat cheese in the shape of a pyramid, for which it is often called the “Eiffel Tower”. The crust is moldy, bluish, the flesh has a slight hazelnut flavor.
Puligny-Saint-Pierre (photo: @cheesetrotteurs) Crotten de Chavignoles
Soft cheese made from goat's milk, which is usually served with fruits and white wines. The cheese comes from the French village of Chavignol, where it began to be produced in the 16th century.
Crottin de Chavignoles (photo: @osteaddict) Pelardon
Delicate French pelardon is considered the oldest goat cheese in Europe. In addition, thanks to goats grazing on natural pastures, the cheese is made from environmentally friendly milk, which cannot but inspire the eco-conscious gourmet.
Pelardon (photo: @cheesetrotteurs) Livaro
A soft cheese from Normandy, which was once called “the meat of the poor”, but today it is a real elite product. Livaro is made from cow's milk; its pulp, depending on ripeness, has a more or less rich yellow-orange hue. The crust of Livaro has a deep orange color due to the vegetable dye that is used to color the product during the ripening period.
Livaro (photo: @moon_yeka) Layol
Semi-hard cheese made from unpasteurized cow's milk. Layol has a thick brown-gray crust, and the pulp has a sour taste with pronounced hints of aromatic herbs.
Layol (photo: @redvioletblog) Pont-l'Evêque
Soft cheese made from cow's milk, produced in Normandy. The first mentions of this cheese are found in historical chronicles of the 12th century. It has a washed moldy crust, a sharp aroma and a sweetish aftertaste. Pairs well with cider and red wines.
Pont l'Evêque (photo: @cavebrut) Bleu d'Auvergne
Blue cheese from Auvergne, which has a less pronounced salty taste compared to other blue cheeses. Its texture is buttery, and the cheese itself has a more delicate taste.
Bleu d'Auvergne (photo: @alain_hess) Saler
Semi-hard cow's milk cheese obtained from Saler cows. Saler is considered one of the oldest cheeses in France - its history goes back more than two thousand years. The cheese has a deep rich taste and aroma, golden flesh, dense and at the same time soft consistency.
Saler (photo: @quesovaldivieso) Chevrotain
A soft Savoyard cheese made from raw goat's milk with a spicy, nutty flavor. It has dense, moist pulp with holes, a dense yellow to orange crust, covered with a pronounced coating of white mold.
Chevrotain (photo: @alessandro.grano)
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