In the post-Soviet space, blue cheese remains a misunderstood product. We are used to throwing away things that are covered with a multi-colored shaggy film, based on our own safety. Therefore, the purchase would seem to have already spoiled the food, but the fabulous money leads us into a state of slight bewilderment. While we can't get over the idea of colorful cheese, European countries absorb tons of it and still seem to have not suffered a population decline.
Who is really right and is it worth spending money on an expensive overseas snack?
What are the benefits of cheese?
Nature decided to complicate human life and most healthy products made them unattractive. Time natural selection passed, and certified scientists annually write for us whole lists of useful and harmful products. Blue cheese was also included in the list of healthy foods. Blue cheese is recognized as a masterpiece of cheese making and an extremely healthy food product, which does not at all fit with its specific smell and downright unsightly appearance.
Blue cheese is loved by gourmets for a reason. Let’s leave the history of creation, taste, and storage for last and talk about the benefits for the human body. Scientists identify only 3 important categories: mold, vitamin composition and a type of milk.
Why is cheese mold (Penicillium) considered noble?
There are 2 main types of mold used in cheese making: Penicillium roqueforti and Penicillium glaucum. Through injection, they enter the cheese, develop and, importantly, enrich the product with beneficial nutrients, rather than turning it into food waste.
Noble mold reduces the risk of heart attacks, kills pathogenic microflora, promotes health and improves intestinal functionality. Blue cheese is classified as a heart-healthy food. It is Penicillium that has a beneficial effect on the functioning of the organ and creates additional protection against infections.
As confirmation useful properties blue cheese, scientists use the “French paradox”. What is it? France has the lowest rate of heart attacks in the world. This is a proven fact, which is explained by 2 ineradicable food preferences of the French: blue cheese and red wine. The products have an anti-inflammatory effect, cleanse the arteries/joints, which helps to avoid heart attack and arthritis in old age.
Noble mold helps slow down the aging of the body.
French women are distinguished not only by their special romantic nature, but also by their longevity. The whole world is talking about the beautiful aging of local women: no skin problems, cellulite or huge furrows on the face in which wrinkles are intertwined. Of course, there is no need to rely on blue cheese alone. In graceful aging, a role is played by lifestyle, ecology, presence/absence of stress, physical activity and rational eating habits.
Vitamin and nutrient composition of the product
The concentration of vitamins and beneficial nutrients in blue cheese is high. After one cheese plate the body will be filled with retinol (vitamin A), calciferol (vitamin D), cobalamin (vitamin B12), zinc (Zn), magnesium (Mg), potassium (K) and calcium (Ca). Why is the presence of these substances in the body important?
Let's focus on 4 main substances. Vitamin D, which is popularly called the “sunshine” vitamin, strengthens the musculoskeletal system, muscle corset, teeth and immunity. According to a study by The Journal of the American Medical Association, calciferol reduces the risk of developing multiple sclerosis.
Cobalamin (vitamin B12) supports our nervous system. It is this component that is responsible for relaxation, relaxation and calm.
As for potassium (K), The Institute of Medicine recommends consuming 4,700 milligrams of the nutrient daily. 30 grams of blue cheese contains 27 milligrams of potassium.
The nutrient is responsible for the functionality of metabolism, maintaining water balance in cells and tissues. The substance regulates energy metabolism and helps a person maintain performance throughout the day.
Calcium (Ca) improves memory and stimulates brain cells. The nutrient fights severe headaches and migraines, and according to French studies, it can reduce the risk of developing breast cancer by more than 50%. Another study by The American Journal of Clinical Nutrition showed that the substance can burn subcutaneous fat. During the experiment, 2 groups of girls were tested. Some ate a special diet with high content calcium, others consumed the nutrient in minimum quantity. Girls from the first group managed to burn 20 times more subcutaneous fat than the representatives of the second.
Goat/cow/sheep milk in cheeses
About the harm cow's milk Nutritionists have long sounded the alarm. Humanity has found salvation in plant species milk (almond, coconut, hemp), but there is no need to completely give up animal fat. Sheep and goat milk are much safer than cow's milk: they contain less lactose, hormones and antibiotics.
To prepare some types of cheese (Roquefort, Tanguy), sheep or goat milk is used, which plays into the hands of adherents of a healthy diet. According to a study by the American Dairy Goat Association, goat milk has minimal concentrations of saturated fat and bad cholesterol. Moreover, the product is a real storehouse of vitamin A, D, calcium and iron. Nutrients are easily and effectively absorbed human body. Goat's milk is recognized as hypoallergenic.
Hazardous properties of the product
The benefits of blue cheese can easily turn into harm when abused or irrationally used. Do not forget that cheese is the most high-calorie and salty product. Almost 70% of it consists of fat, the remaining 30% consists of various impurities, additives and accompanying ingredients.
100 grams of blue cheese contains an average of 340 kcal.
Considering that the average adult's diet is 2000 kcal, this number is quite impressive. The product can lead not only to banal overeating, but also to:
- obesity;
- food metabolism disorders;
- violation of eating habits;
- an increase in the concentration of cholesterol in the blood.
At daily diet per 2000 kcal, 25% of calories should come from fat and only 7% should come from unsaturated fat.
Approach your own nutrition from a scientific point of view. Avoid prohibitions, because the desire to break them will be much stronger than your common sense. Consume high-calorie foods wisely, correctly entering them into the daily KBJU and remember that health is much more important than momentary gastronomic pleasure.
The history of blue cheese
There is a legend associated with the making of blue cheese. A young shepherd was tending a flock of sheep near the village of Roquefort. The shepherd was tired of the scorching sun and the responsibilities that had fallen on him, so he decided to rest for a moment in the nearest cave. Having reached the cave, he decided to enjoy a piece of black bread and sheep's milk cheese. At that moment, when the guy finally decided to eat, a young girl walked past the cave. The girl's beauty turned out to be more important than dinner and the shepherd ran to meet her. The left lunch lay in the cave for an indefinite amount of time. By the time the shepherd returned, the cheese was covered with blue mold. The young man was probably so annoyed that he did not have time to have a proper lunch or meet the girl, he spat on everything and ate a moldy piece of cheese. The shepherd was so amazed by the taste that he took up cheese making, gained worldwide fame and forever forgot about the young beauty who ruined his dinner.
Historical fact: in 774, Charlemagne fell in love with blue cheese. He called him one of the most gourmet dishes and presented it as a gift to the aristocracy. The Countess of Champagne, Blanche of Navarre, also used cheese as a special gift. She presented the beautifully packaged brie to King Philip Augustus. Since then, the product began to be called “cheese of kings.”
Cooking "young" blue cheeses shrouded not in legends, but in secrets. For example, Dorblu cheese was made in Germany in the twentieth century, but it original recipe is still kept secret.
Slavic cheese history
If Europeans were most interested in cheese making, then in Russian territories they did not make either ordinary hard or moldy cheese. We loved to use milk as a separate product, simmer it, prepare cottage cheese or butter. A special Russian cheese was made from cottage cheese using the so-called “raw” method: it was aged, pressed, very salty and dense. This product has been popular for several centuries and was called “homemade” cheese.
European cheeses came to Russian territories from light hand Peter I. The people continued to eat “homemade cheese,” and the nobles feasted on hard overseas delicacies or invited the Dutch to come to them so that they could teach people how to properly prepare cheese right in the provinces.
Historical fact: the paradoxical word “cheese factory” appeared precisely during the period of cheese madness. The word "cheese" comes from the word "raw". The Europeans taught the Russians how to boil cheese, so it simply logically could no longer be raw.
The first Russian cheese maker was Nikolai Vereshchagin. The product of its production has filled all the provinces, displacing the traditional “homemade cheese”.
Famous varieties of blue cheese
Dor-blue
Cheese of German origin based on cow's milk and blue mold. Dor-blue has become the most popular in the post-Soviet space (this is evidenced by the rate of product consumption). The reason lies in its neutral taste: not spicy, not salty, without bright accents. The taste of Dor Blue is as soft as possible, creamy and very delicate. Another advantage of Dor Blue is cost. It is relatively inexpensive (unlike most blue cheeses) and can easily qualify as festive table, and for a regular family lunch.
Bree
Soft, barely spicy notes French cheese based on cow's milk and white noble mold. Bree, like many others food products, got its name from the area in which it was first born. Brie has an incredibly soft interior and a dense, chewy crust. The crust is covered with white mold and has a pronounced ammonia aroma.
Store brie in the refrigerator under a thick layer of paper to prevent the ammonia smell from the crust from spreading to the rest of the food.
Roquefort
The most popular blue cheese in France. It is served with white Sauternes wine at the end of lunch, as a final accord to the meal. Traditional Roquefort matures in the south of France in massive stone grottoes. It is there that it develops in its natural environment blue mold, covering the entire surface of Roquefort - Penicillium roqueforti.
For industrial production Penicillium roqueforti cheese is diluted in special form rye bread. If Roquefort had matured according to classic recipe, then the production of the product would take a colossal amount of time and cheese would be an expensive privilege for the rich.
Gorgonzola
Blue dessert cheese, which was first produced in the village of the same name. Gorgonzola is different from everyone else French cheeses: it has a rough smell that is intertwined with bright nutty notes and surprisingly soft taste with a sweet aftertaste. The texture of Gorgonzola is pasty, with soft creamy accents. There are several types of Gorgonzola. The most popular of them is dolce. It's amazingly gentle and sweet cheese, the taste of which has been compared to cheesecake.
Camembert
A soft blue cheese known for its mushroom taste and high fat content. Salvador Dali claimed that it was the taste of Camembert that inspired him to create a flowing clock for the painting “The Persistence of Memory.” In the 19th century, the product gained popularity throughout the world. Round wooden boxes were invented especially for Camembert, in which the product was exported to every corner of the planet.
If we think on the scale of human history, we must admit that blue cheese (Dor Blue, Camembert, Brie and others) is a relatively young product. By the time it appeared on the world culinary scene, cheese making was already a fairly developed craft with well-established technology, rules, specialists and devices.
7,000 years ago, people used only selected cheese to make cheese, fresh milk. The experience of mankind has suggested that products with mold are not suitable for food. The appearance of cheeses covered with a crust of mold, according to some scientists, is a pure coincidence.
One of the versions of how this happened is set out in the ancient French legend. This happened around 1700 in France, in the town of Roquefort.
This area has always been famous for its picturesque mountainous terrain, abundance of caves and valleys covered with lush green grass, where to this day large herds of goats and sheep are raised for grazing.
When one of the shepherds got bored with this idyll, he left the herd for a while to dine on his usual food, consisting of water, bread and cheese in one of the caves.
His modest meal was interrupted by a wonderful sight: a beautiful girl, who happened to be in these parts, walked past him. Forgetting both his craft and dinner, the enchanted young man left after her. Where he wandered, what happened between the shepherd and the beautiful stranger - the legend is silent about this. However, he returned to these parts only a month later.
The cheese and bread he had left in the cave still lay there untouched. However, during this time the bread became moldy, and characteristic bluish streaks appeared on the cheese.
Apparently, the shepherd was so hungry that this did not bother him: he immediately ate the moldy cheese, the spicy smell and delicate salty taste of which captivated him.
Following the example of the shepherd, the inhabitants of the village of Roquefort also began to leave cheese and bread in the caves, since there was plenty of them in these parts. Fragrant cheese with bright nutty taste and its unforgettable aroma became known throughout the world under the name “Roquefort”.
Legend No. 2
Blue cheese could appear under other circumstances. According to another version, a shepherd boy was going to have a snack, found a suitable cave and laid bread and cheese on a large stone located inside it. At that moment, something happened in the herd, and the boy left the cave to restore order to it.
A few weeks later, he returned to the cave, where he discovered the bread and cheese he had forgotten, covered with a thin layer of blue mold. Then the boy treated the monks with this cheese, who asked to tell them in more detail about the recipe for making the delicacy they liked.
A little history and microbiology
A legend is a legend, but the facts tell a different story. There is mention of blue cheese in the works of the historian Pliny (lived in 79 AD), and in the 15th century, the residents of the village of Roquefort were granted a monopoly on the production of the cheese of the same name.
Already by the end of the 19th century, when microbiology was already emerging as a branch of scientific knowledge, the type of mold that leads to such metamorphoses of the product was identified and classified - this is the so-called “noble” mold Penicillium roqueforti.
The spores of this mold are one of the few that can be eaten. They are added not only to Mont Bleu cheese, but also to other types of cheese, including:
- Italian Gorgonzola,
- english stilton,
- German Dor Blue.
And today, the technology for preparing Roquefort has not changed: the cheese is still placed in mountain caves in the vicinity of the village of Roquefort, where, under the influence of a humid climate, it acquires its “signature” blue mold.
Blue cheese goes well with fruits, nuts and herbs. This a real find for any buffet and feast: the spicy nutty flavor of the cheese will not leave any gourmet indifferent.
In the catalog of sets and cheese canapés on our website you can find sliced cheeses and ready-made snacks with blue cheeses. In particular, for a buffet or banquet you can
One day, a young shepherd, who had gone to graze sheep on the slope of Mount Combalou, not far from the village of Roquefort, sat down in a cave to snack on bread and sheep’s cheese to bolster his strength. The meal was interrupted by an unexpected event (because the appearance of a beauty, according to the laws of the genre, is always unexpected), and the shepherd rushed to catch up with the lovely stranger, completely forgetting about eating. History is silent about the further fate of the girl - but the shepherd, returning to the same cave a few months later, was surprised to find that the cheese he had left was covered with bluish threads of mold and acquired a completely new, unfamiliar taste. This is how Roquefort cheese was revealed to the world.
A few words in defense of blue cheese
| Roquefort cheese |
In reality, of course, everything was not at all as this story says. beautiful legend. Apparently, blue cheese was indeed discovered by accident, but it was known to mankind much earlier: the rich taste of such cheese was described by the ancient writer Pliny the Elder in 79 AD, and this despite the fact that Roquefort in its current form had already appeared in the second millennium AD, not earlier than 1070.
As we can see, blue cheeses number rich history, and, despite the title, do not need any protection. Like many around the world famous wines, the best varieties Blue cheeses have names controlled by origin - simply put, the name “Roquefort” can only be given to cheese that has ripened in the caves of the province of Rouergue, exactly where our shepherd threw his lunch. Space in caves, whatever one may say, is limited, so real Roquefort costs several times more than its analogues, which can boast only the same mold, but not their origin.
By the way, about mold. The mold responsible for the production of Roquefort (and other cheeses) is called Penicillium roqueforti, and is one of the most important factors that makes blue cheeses taste just that way - sharp and slightly salty. The smell is also a matter of controversy, and it is precisely because of this smell, which is pungent and not pleasant to everyone, that many people treat blue cheeses with distrust. Well, let us get more, especially since despite the apparent monotony at first, the taste of each type of blue cheese is very, very specific. This specificity is achieved, in addition to the usual factors such as types of milk or humidity and temperature at which the cheese ripens, also by the process of introducing mold spores into the curd mass. Is this really that important, you ask?..
Roquefort, Gorgonzola and others
It has, and what else. Take, for example, Roquefort: in the old days, cheese makers began production by leaving bread in a cave, which lay there for six to eight months (remember the shepherd?) and served as a nutritional base for the development of mold. Now the mold is produced in modern laboratories, and then sprayed over the cheese, in which many holes are made for better distribution mold fungi. Roquefort's characteristic taste, pungent and slightly nutty, appears after the mold has worked properly in it for several weeks.
Gorgonzola is another world-famous variety of blue cheese that is produced in Italy, in the regions of Piedmont and Lombardy. Although Gorgonzola and Roquefort are related, their production process is different. Firstly, the Italians, unlike the French, use cow's milk to produce cheese, not sheep milk. Secondly, the mold here acts in tandem with bacteria - Lactobacillus bulgaricus and Streptococcus thermophilus, and the mold itself is different, Penicillium glaucum (however, in Lately Italians began to use the already familiar Penicillium roqueforti). Bacteria and mold mix with curd mass, and already during the ripening process, metal rods are inserted into the cheese - for better ventilation, necessary for mold growth. The final taste and consistency of the product is determined by the aging time - usually from two to four months. By the way, it is believed that Gorgonzola is almost 200 years older than Roquefort (although they say that until the 11th century it was regular cheese, without any mold). Because of this, the exact origin of the cheese has not been established - and in addition to the small town of Gorgonzola, near Milan, for the right to be called its homeland famous cheese Several other settlements are fighting.
Another famous blue cheese, Stilton, comes from England, from the counties of Derbyshire, Leicestershire and Nottinghamshire. It is made from pasteurized cow's milk and aged for at least 9 weeks. Ready cheese It is distinguished by many small passages “dug” by mold from the core of the cylindrical cheese head to its edges, and must meet a number of requirements in order to be called Stilton. Next to Roquefort and Gorgonzola, it is very young - Stilton first appeared “only” in the 18th century. But everything can be learned by comparison - after all, Danablu (Danish blue) cheese began to be produced in the last, 20th century, as an inexpensive alternative to Roquefort. Bayern Blue is another such alternative from the 20th century, this time intended to replace Gorgonzola. Now this cheese is called “cambozola”, since manufacturers managed to combine the taste of Camembert and Gorgonzola in one product.
What do they eat with?
As mentioned above, blue cheese has a pronounced taste, which means it should be served with the same drinks, for example, strong, tannic wines. Before serving, blue cheese is usually kept until room temperature, and is served with bread or crackers and fruit, the sweetness of which complements its saltiness and heat. In addition, there are traditional ways for different regions to enjoy blue cheese - for example, the British often serve stilton with celery and wash it down with port, and also add it to soups, the Danes like to eat their cheese with bread or biscuits, and Gorgonzola is often added to risotto, polenta, sauce for or on Quattro formaggi pizza. Finally, blue cheese looks great in and serves as a base for the bleu cheese sauce that is served with. And these, mind you, are just the widespread ways to use blue cheese! I wonder how you eat it?..
Many of us know that blue cheese is considered a delicacy. What is so unusual about this cheese? It turns out that real cheese with mold are produced only in France.
Other countries also do something similar, but the most best cheeses- specifically made in France.
Blue cheese and its legend
Interestingly, there is a beautiful, romantic legend about blue cheese. One day, a young man, a shepherd, on the slope of Mount Combalou (not far from the village of Roquefort) sat down to have a snack of cheese and bread. At this time, a beauty passed by. The young man wanted to meet the girl and rushed after her, but there was no trace of her.
Returning to the cave a few days later, he saw the cheese left behind, covered with mold. The young man tried it and was pleasantly surprised: the cheese became completely new taste. So, according to legend, Roquefort cheese appeared, one of perhaps the most famous blue cheeses.
Where is blue cheese made?
It is clear that these are just legends. But in fact, blue cheeses have a rich history. Roquefort cheese is produced in caves in the Rouergue region of France. If you find cheese from another manufacturer on store shelves, then you are looking at something other than an ordinary fake.
The fact is that Roquefort cheese is produced in relatively small batches, because... There is not so much space in caves, and its cost is several times higher than its analogues. It is not at all necessary that such cheeses will be less tasty than real Roquefort.
Is mold in cheese harmful?
Many people unknowingly claim that mold used in production is harmful to health. This is wrong. Penicillium roqueforti mold is completely harmless the human body, it just sounds similar to penicillin. It is one of the most important factors that gives cheese an original, incomparable taste.
Types of blue cheeses
In addition to Roquefort, there are also varieties of blue cheese such as Stilton, Gorgonzola and others.
Blue cheese - Gorgonzola
Gorgonzola, like Roquefort, is one of the most famous varieties blue cheese. Italy (more precisely, the regions of Piedmont and Lombardy) is considered its homeland. These two cheeses are very different in taste, because... Italians use sheep's milk to produce cheese.
In addition, manufacturers also use different kinds mold. If in Roquefort it is Penicillium roqueforti, then in Gorgonzola it is Penicillium glaucum and two types of bacteria Streptococcus thermophilus and Lactobacillus bulgaricus. While the cheese is ripening, metal rods are inserted into the mass to ensure good ventilation. The ripening time for Gorgonzola is about four months. It is known that the Gorgonzola variety is more than 200 years older than Roquefort.
Gorgonzola has a copy called Bavaria blue.
Blue cheese - Stilton
Stilton cheese comes from England, from the counties of Lesteshire, Derbyshire and Nottinghamshire. This type of cheese is made only from pasteurized cow's milk. It is aged for at least 9 weeks.
There are 2 types of English stilton - blue (the most popular) and less known - white stilton. Unlike other cheeses, in the total mass of cheese there are many passages made by mold.
In order to receive the proud name of Stilton, the cheese must meet a whole range of requirements. Real Stilton cheese must have specific blue veins running from the center.
Stilton cheese is considered the youngest(compared to the two previous varieties we describe) it appeared relatively recently - in the 18th century.
Blue cheese - Danablu
There is also a younger cheese - danabla, which appeared already in the twentieth century. It replaced the expensive Roquefort.
Because Blue cheese has a rather sharp taste and is usually served with tannic wines. Some gourmets and cheese connoisseurs tend to argue that blue cheese is incompatible with wine, with the exception of some types of white wines.
What do you eat blue cheese with?
Before serving, blue cheese is warmed to room temperature. It goes especially well with fruits, vegetables, crispbreads, crackers, etc. The British eat this cheese with vegetables and fresh herbs, and also add it to soups; The Danes use it with bread, the Italians add it to sauce and pizza.
Blue cheese - great ingredient for salads, with the exception of Roquefort cheese. This elite variety Cheese is best eaten as a separate dish.
Is blue cheese healthy? Is there any benefit to it?
- Yes, if you eat it not very often and in small portions. It contains phosphorus and calcium, as well as other vitamins, as well as protein and amino acids necessary for humans.
- Many nutritionists claim that blue cheese also contains beneficial bacteria., which improve intestinal function.
- Turkish scientists made a discovery; it turns out that noble mold contains special substances that can protect the skin from harmful effects sun rays. Eating blue cheese causes substances to accumulate in the subcutaneous layer, resulting in the body producing more melanin, which significantly reduces the risk of sunburn.
People began making cheese more than ten thousand years ago. This happened almost simultaneously with the domestication of dairy animals. And the first written mention of cheese dates back to the middle of the sixth millennium BC.
Legends and tales
So far, scientists cannot say in which country or even on which continent cheese was first made. Most likely, like other useful inventions like making fire or farming, it appeared in several regions at the same time. This confirms the diversity of species and national varieties.
One of the most ancient legends says that they were the first to invent cheese. nomadic Arab tribes. Back then, the stomachs of slaughtered animals were used to store milk. Apparently, the stomachs were not thoroughly cleaned and retained a number of digestive enzymes on the walls. As a result, under their influence the first rennet cheese appeared.
According to another legend, cheese was invented in Ancient Greece and was called the food of the gods. The secret of production was owned by a mythical hero and son of Apollo named Aristaeus. And one of the myths calls the goddess Artemis the creator of cheese.
How the cheese business developed
According to historians, cheese was known to the ancient Slavs long before the beginning of our era. The secret of manufacturing came with the Greco-Roman expansion. Nevertheless, it was not appreciated by our ancestors, although it was considered one of the products that were necessarily offered to the altars of the gods.
Cheese owes its popularity largely to the Crusades. Then militant monks brought the first recipes to medieval Europe. The world owes such a variety of varieties today to monasteries. Because it is the monasteries for a long time held a monopoly on cheese production and carefully developed new types and methods of production.
The cheese industry returned to Russia with the arrival of Peter the Great. Under him, the first cheese factories were opened using Dutch technologies. And when former naval officer N.V. got down to business. Vereshchegin, oh Russian cheese they started talking even in Europe.
Cheese making today
Currently, cheese making is developed all over the world, and almost every country can boast of its own traditions. But two countries are competing for the title of main connoisseurs: France and Greece.
In the first one they love it so much that they even came up with varieties with mold and worms. But the second has been holding the lead in terms of the amount of cheese eaten per capita for many years. And this quantity is simply amazing, since it amounts to more than thirty kilograms per person.
The most interesting thing is that the volume of cheese production and consumption is increasing every year. Experts believe that the reason is the fashion for healthy eating, as well as the popularization of pizza.
Do you know who invented the salad and?
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