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

Blue cheese: what's the use?

Classification of blue cheeses

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

When ripe, white cheeses develop a thin, light crust with a small amount of mold on the surface. This mold is specially "grown" by spraying Penicillium. Because of this bacteria, cheeses have a pungent taste and excellent aroma that stimulates the taste buds. Camembert is the most common cheese among whites. It smells like mushrooms, damp earth and moss.

In blue cheeses, mold forms on the inside. The heads of such cheeses are kept for several weeks in deep, cold cellars, where a certain level of humidity is maintained. The taste of the cheeses depends on the cooking technology and the ripening time. Blue cheeses have a salty spicy or pungent taste, smell like mushrooms, nuts, and have hundreds of flavors. The technology of kneading dough for this type of blue cheese has remained practically unchanged for centuries. The milk is heated to 30 degrees, and when it curdles, it is wrapped in cheesecloth and hung. The serum starts dripping. After two weeks, salt is added to the cheese and molds are introduced with the help of long needles.

The benefits of blue cheeses

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

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

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

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

The benefits of moldy cheeses in a high content of vitamin A, which strengthens the immune system, has a beneficial effect on the skin, and helps to remove toxins.

The harm of blue cheeses

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

If a person has eaten too much noble mold cheese, then he has increased excitability and impressionability. People who abuse this delicacy are hyperactive and fall asleep poorly.

It is undesirable to use moldy cheese for people who have an individual intolerance to penicillin, as well as those who have fungal diseases.

Moldy cheeses are contraindicated for children and pregnant women. Listeriosis, a foodborne infection characterized by spasmodic abdominal pain, fever, muscle pain, and indigestion, may develop. Listeriosis can lead to premature birth, miscarriage, and stillbirth.

The harm of moldy cheese is also manifested in the fact that penicillin fungi secrete antibiotics. And antibiotics themselves, as you know, prevent bacteria from multiplying in the body. Alas, the vital activity of not only harmful, but also beneficial bacteria is suppressed.

The appearance of dysbiosis and intestinal infection after eating moldy cheese are possible. But often the reason is not in the cheese itself, but in its shelf life. Due to the high cost, mold cheeses are not everyday products, and therefore can lie in the supermarket for weeks. If we subtract from the total shelf life the transportation from the French provinces (after all, only there are genuine original moldy cheeses made), then there is not much time left for implementation. The integrity of the package and the temperature regime at which the product was stored also have an impact. It is advisable to buy blue cheese in small quantities: so that it is enough to eat once. Be sure to check the expiration dates.

Do not trust cheeses cut or packaged at the supermarket. Most likely, you will buy a very expensive but substandard fake product

Moldy cheeses can be harmful to people with lactose deficiency.

Today, blue cheese is sold in every supermarket, and you need to understand what types of blue cheese are in order to get the most out of this delicious delicacy. As a rule, at home blue cheese is served as an appetizer for wine, but you can also think of something interesting for a festive feast. So let's take a look at the main types of blue cheese:

Roquefort

French blue cheese made from sheep's milk. It is the most famous and common soft cheese with a blue mold. Roquefort cheese is aged for three months in limestone caves, with a special microclimate, where the temperature and high humidity are low all year round. For the formation of blue mold, rye bread is used in the production of Roquefort cheese. In order for the blue mold to grow evenly over the cheese head, during ripening, the cheese is pierced with needles. Roquefort cheese has a spicy and pronounced taste that goes well with many fruits, and is preferably used as an appetizer for wine.

Gorgonzola

Italian analogue of Roquefort, which is made from cow's milk. Like most types of blue cheeses, Gorgonzola is aged in caves with high humidity, and the mold is grown from rye bread. Gorgonzola cheese ripens from two to four months, and when finished, it has a spicy and rich taste.

Danablu

Danish blue cheese made from cow's milk. Danablu cheese is produced industrially and is one of the oldest cheeses in Europe. Initially, Danablu was created as an analogue of Roquefort, therefore, in terms of taste, it differs little from it.

Furme d'Amber

French blue cheese based on cow's milk. Furme d'Ambert is considered to be one of the most tender and delicate blue-mold cheeses. Possesses a spicy aroma, piquant taste. If you decide to try blue blue cheese for the first time, then you should give preference to Furme d'Amber. It is also a universal option for preparing a salad with blue cheese and will also be an excellent appetizer for wine, in the circle of a large company, where not everyone likes cheeses with a pronounced and rich taste.

Bleu d'Auvergne

A French blue cheese that has received a record number of European quality awards. Blue cheese Bleu d'Auvergne has been produced since the beginning of the 19th century exclusively from the milk of cows that live in the Santal Mountains. Bleu d'Auvergne cheese ripens in moist cellars for three months. This cheese is not very salty and has a strong aroma with a spicy flavor.

Bleu de Coss

This blue cheese is another relative of Roquefort cheese. Just like Bleu d'Auvergne, Bleu de Cossse blue cheese has received a number of European quality awards. The ripening period of Bleu de Cossse cheese lasts from three to six months, and it is traditionally stored in specialized cheese cellars with a special microclimate. The taste and aroma of Bleu de Cossse cheese can be different - from fresh to highly spicy.

Bleu de Bresse

This French blue cheese made from cow's milk is not a traditional blue cheese. Bleu de Bresse cheese belongs to the newest types of cheese in this group, since it appeared on the market relatively recently - in the 50s of the XX century. Blue-mold cheese Bleu de Bresse is not made from fresh milk, but from pasteurized milk, so the taste of this cheese is very soft and delicate, and not as spicy and salty as other blue-mold cheeses. As well as Fourme d'Amber, this cheese is perfect for a salad with blue cheese.

Dorblu

German blue cheese, which was created especially for connoisseurs of moderately hot, spicy and rich blue cheeses. The secret to making blue cheese. Dorblu has been kept secret since the beginning of the 20th century. Dorblu cheese is made from unpasteurized cow's milk using the blue mold penicillium roqueforti. Dorblu blue cheese is the most popular cheese in the CIS countries.

Cheese with noble mold, tender, spicy, with a fancy net of blue "veins" and an aroma that delights true gourmets - a real delicacy!

And we often treat them with such reverence that we rarely use them in cooking. But in vain! They are very good in soups, sauces and salads. And they don't require a lot!

Blue cheeses are made from cow, goat, sheep milkand. And they all have one thing in common - noble mold, which gives the product a specific look, taste and aroma. A certain strain of the fungus is introduced either directly into milk or already into the cheese mass.

Gradually growing inside, the mold forms bizarre streaks and specks, which can range in color from blue to bluish gray or bluish green.

It releases enzymes that break down organic molecules into simpler ones, making the product delicate and providing it with a salty, spicy taste, as well as a pungent, not everyone's pleasant aroma, which, however, can never be confused with the smell of something spoiled.

High-quality blue cheese has a bright mold color and aroma without the slightest hint of sour, musty notes.

Blue cheeses from around the world

Blue cheese - Roquefort

This is the most famous French blue cheese. Try adding Roquefort to simple, everyday meals; it will make the taste of familiar green salads, pizza, pasta unfold in a new way. Place the slices on skewers, alternating with apple, apricot and mango slices. Combine the crumbled cheese with a little butter and make the sticks sauce. Roquefort is also very good in a duet with dry red wine.

Blue cheese - stilton

Stilton is a famous English delicacy. The head of this cheese should be cylindrical in shape, and the blue veins should diverge from the center.

Be sure to try Stilton cheese paired with vegetables. It goes well with celery and brightens, pungent the flavors of green salads and broccoli puree soup. In England, this cheese is traditionally served with vintage port and eaten during Christmas week, using in various national dishes.

Blue cheese - danablu

Danablu was created as an alternative to Roquefort cheese. Try adding danabla to a salad, serving it with fruits (strawberries, peaches) or, as they do in Denmark, with bread or biscuits. It is very tasty to crush it on top of the herbs and drizzle with balsamic vinegar and olive oil. You can substitute it for Roquefort in most recipes.

Blue Cheese - Gorgonzola

Gorgonzola is one of the first blue cheeses, which began to be produced back in 879 in the suburbs of Milan.
Be sure to try using gorgonzola to spice up the flavor of Italian dishes. Use this cheese in risotto (added at the end of cooking), serve with polenta. Prepare pasta with it (usually gorgonzola goes well with short pasta - rigatoni, penne) or crush it over pizza: among others, it is part of the Four Cheeses.

Blue cheese - dorblu

Dorblu is an aristocrat from Germany. Try serving the dorblu as a snack: cut into slices or cubes and place on crackers. It is good in salads and as part of a cheese plate, combined with nuts and sweet riesling - in Germany they like to eat it that way.

What to cook with blue cheese - for gourmets

• Simply cut it into large slices and serve with dessert wine. Honey, jam, nut butter are perfect for it.
• Crumble the cheese and toss it into a salad: a good pairing with fresh herbs and sweet fruits.
• Blue cheese makes great creamy sauces.
• Stuff them with fruits (such as pears) or vegetables.
• This is a great filling for lasagna (including eggplant).
• Blue cheese goes well with fried or grilled meats: crush and sprinkle on beef or lamb, or dissolve in the juice left over from cooking, add herbs and enjoy a delicious sauce.
• Cheese goes well with vegetables, including raw ones. Blue cheese sauce is perfect with carrots, broccoli, cauliflower.
• Prepare a savory martini appetizer: stuff green olives or olives with cheese mass.
• Buffalo chicken wings are served with melted blue cheese sauce.

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Blue cheese is an aristocratic product made from domesticated spores Penicillinum camamber (white mold) or Penicillinum roqueforti (blue). There is also orange, which is obtained by washing with white sea water or wine.

Mold cheeses have an unusual delicate flavor. The range of this product is limited on the Russian market due to its high price. The most common blues are German Dor Blue, Italian Gorgonzola, British Stilton, French Roquefort. Camembert and Brie are popular cheeses with white mold.

Is blue and white cheese good for you, should you include it in your family or personal diet?

How to Pick a Good Product

Quality blue cheese should only be purchased from trusted stores or supermarkets. The blue varieties must be visible in section.

White mold cheeses are sold in small packages. How to evaluate a product:

• Smell. A product with blue mold smells pungent and strong, with a mushroom tinge. With white, it has a weak, delicate, barely perceptible mushroom aroma with a mossy aftertaste.

  A strong 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, food additives means that the product is counterfeit.
• Taste. It should be clean, leaving a pleasant aftertaste after tasting. A quality product melts in the mouth, has a delicate texture without dry or hard inclusions.
• On the cut, the curd mass must be solid, without holes. The latter means 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 that covers the surface of the curd. Inside, such a product remains white. The exception is Brie Noir in a pink shade, but it is unlikely to find it on the shelves of Russia.

Blue varieties have marbled blue or turquoise blotches throughout the cut. Continuous mold throughout the cheese mass means the age of the product. Eating it is not recommended.

Composition, calorie content per 100 g, nutritional value, glycemic index

Most cheeses, including moldy ones, are made from fatty cow's milk. Homemade - from whole, and industrial - from boiled. A number of elite, savory blue cheese aristocrats are made from. For example, Tanguy, Picadon, Chabichou du Poitou. Sheep - Roquefort.

The nutritional value depends on the fat content and quality of the original 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 kinds of cheese delicacies with mold can be easily enjoyed by the suffering people.

Essential amino acids:

• valine;
• arginine;
• histidine;
• tryptophan.

These substances are not synthesized by the human body. They must enter it with food. Valine, histidine in combination with milk fat have a strong regenerative 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.

Cheese elite is distinguished by a high content of microelements. These are (530 g / 100 g) and (390 mg / 100 g). They are completely absorbed, since the composition of the product includes another magic compound - lecithin, which balances the nervous system and has a beneficial effect on digestion.

Considering It contains penicillin, which produces mold. There are small amounts of vitamins in blue cheeses. The most valuable of these is K, which is a blood thinner and has a wound healing effect.

On the pages of our site, 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.

Cheese is very healthy, but thanks to cultivated fungi, they acquire the following beneficial properties:

• activate the absorption of calcium;
• promote the synthesis of melanin in the skin. This helps to neutralize the harmful effects of sunlight.
• normalize bowel function, preventing flatulence, dysbiosis;
• restore hormonal balance, improve the psychoemotional state due to the increased production of glucocorticoids secreted by the adrenal glands;
• promote rapid wound healing thanks to the amino acids valine and histidine;
• have a beneficial effect on the work of the heart muscle, improve the condition of blood vessels. Vitamin K and substances secreted by germinated mold spores prevent blood clots and activate blood flow.

For well-being, the daily cheese intake should not exceed 50 g.

Features of the impact on health

Blue cheese is especially beneficial for people with 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 regenerating effect.

What is useful 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.

White mold varieties are rich in conjugated fatty acids with anti-tumor properties.

The product is useful for women in preparation for pregnancy, when the body needs to create reserves of calcium, phosphorus.

Eating mold cheese in moderation every day relieves premenstrual syndrome and prevents the development of depression.

Men need these products for high physical and mental stress... Tryptophan will provide inspiration, and lecithin will prevent creative burnout.

Due to its high nutritional value and expressive spicy taste, a small amount of cheese creates a feeling of fullness and comfort without burdening the stomach.

With the abuse of cheeses with mold, an increase in body weight is possible due to their high calorie content. Headaches may also appear as a reaction of the body to an excessive amount of cheese fungi.

During pregnancy, during lactation

During this responsible time for women, it is forbidden to eat blue cheese.... Cheese dough is a favorable breeding ground for Listeria. These pathogens can provoke the development of listeriosis in a pregnant or lactating woman.

With normal immunity, it can successfully ignore this disease. But during pregnancy and lactation, listeriosis can be accompanied by high fever, fever, and vomiting.

Is it harmful to the health of children

Children under 12 years old are better off serving regular cheeses. The use of mold varieties by babies threatens the development of listeriosis. This disease can slow down the physical and intellectual development of the child, weaken his immunity.

Listeria and their effect on the human body are still poorly understood.... Therefore, there is no guarantee that the baby will receive adequate treatment when infected. After 12 years, you can begin to accustom your child to elite cheeses to form healthy eating habits.

Better to start with Bree. It has a delicate texture and a mild mushroom aroma.

In old age

In adulthood, blue cheeses are very healthy. These foods, when consumed in moderation, successfully fight the following diseases:

• heart failure;
• osteoporosis;
• atherosclerosis;
• age-related depression.

They also improve memory and mental activity.

Potential danger and contraindications

The main danger of mold cheeses is individual intolerance to penicillin and infection with listeria with low immunity. You should not eat cheese also if you have the following diseases:

• fungal, including thrush;
• arthritis, polyarthritis;
• asthma, neurodermatitis.

The product should be used very carefully in case of obesity, a tendency to swelling due to the high salt content, especially in varieties with blue mold.

You will learn a few more interesting facts about the benefits and potential dangers of blue and white cheese from the following video:

The product is best eaten in the evening, since calcium is absorbed by the body at night.

The optimal amount is 30 g, but not more than 50 g with daily use. Traditionally, all elite varieties can be eaten with bread, but without butter. The exception is Roquefort.

White cheeses such as Brie or Camembert go well with soft white bread, while blue varieties are usually eaten with crispy bread.

All products go well with fruits, especially with grapes. The best friends of these aristocrats are dry and semi-dry wines.

Dry cheeses are served with white-mold cheeses. The piquant spicy taste of blue mold cheeses is perfectly emphasized by white semi-dry wines.

Cooking applications of Brie, Roquefort, Dor Blue and other varieties

Blue cheese is served at the end of dinner or late lunch, as a stand-alone dish or as part of a cheese plate. Spicy varieties are used in the preparation of spaghetti sauces. A blue-mold product can be grated and sprinkled over a vegetable salad.

Making sandwiches is common. For instance:

• Grind Roquefort with butter, spread on warm white bread toast, cutting off the crusts.
• Brie stir with. You can spread thin Armenian lavash with such a mixture, 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.

In this video, you will learn the recipe for a delicious and easy salad from the chef using blue cheese:

These products provide an unforgettable taste experience, good mood, quickly create a feeling of satiety.

For those looking to lose weight, these cheeses are good for fruits and vegetables. This combination will allow you to fully assimilate all useful substances 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 cheese pan, which, together with the product, should be kept in the refrigerator at a temperature of 5-7 degrees.

In contact with

"How can you rule a country that has 246 types of cheese?" Charles de Gaulle once said these words about France. But since then, the number of varieties of this product both in France itself and in the world in general has increased significantly. The number of blue cheeses has also grown.

Blue cheese is not for everyone. And it's not just the high cost of this delicacy. Not everyone will like its sharp, pungently pungent taste. You have to be a real connoisseur in order to taste the subtlest notes in cheeses with mold that gourmets admire so much. For many, blue cheese is associated exclusively with Roquefort and France. But in fact, Roquefort is just one representative of a large family of blue cheeses (albeit the most famous). In addition, not all delicacies from this group have French roots.

What is blue cheese

Blue cheese is a generalized name for spicy-salty varieties of the product containing a special type of mold Penicillium ("relative" of the well-known antibiotic penicillin). The most common blue streaks in such a product are Penicillium Roqueforti or Penicillium Glaucum. Interestingly, these mushrooms were not bred specifically for cheese, as is the case with, but were accidentally found in nature. Usually these fungi live in damp, cold caves. That is why the best blue cheeses are kept in natural “refrigerators”. Although today, in most cases of industrial production, bacteria are artificially implanted in a head of cheese.

These fungi form blue or blue-green streaks of mold in the food, and bacteria such as Brevibacterium give it a specific odor. Depending on the type of product, fungal spores can be added at different stages of production (before or after clotting). But for mold to grow, it needs oxygen. Therefore, fungal spores are often injected into cheese with special needles together with oxygen, thus creating a characteristic pattern and texture of the product.

Nobody knows when the first blue cheese was made. But many have heard the beautiful legend of a shepherd and a beauty. One day a young man grazing sheep in the Roquefort mountains saw a beautiful girl from afar. The guy left his lunch in the cave, which consisted of sheep's cheese, and rushed off in search of a beautiful stranger. But after many days of unsuccessful searches, the young shepherd returned to the cave, where a forgotten dinner awaited him. But instead of fresh cheese, he saw a moldy slice. However, the guy was so hungry that, despite the mold, he ate cheese. To his surprise, the spoiled product turned out to be very good. They say it was the world's first Roquefort.

How blue cheese is made

Almost all types of blue cheese (except Roquefort) are made from cow's milk with the addition of blue mold. But this does not mean that all blue cheeses are the same. Today there are many varieties of this delicacy. They differ from each other:

• by consistency;
• by the stamps of the fungi used;
• by exposure time;
• according to the degree of salinity.

By the way, the taste of the product significantly depends on the type of product used. Cheese made from cow, goat and sheep are noticeably different. Moreover, even products exclusively from cow's milk, sourced from animals from different regions, will also taste different.

An intricate pattern of mold threads is often done on purpose. To do this, the heads of cheese are pierced with special needles-thorns, creating miniature tunnels in the product through which air circulates, which promotes the growth of mold. This manipulation also helps to soften the texture of the product.

For Roquefort cheese, they use exclusively the bacterium Penicillium Roqueforti, first found in the caves of the French city of Roquefort. In the old days, cheese makers were left in these caves and returned for it no earlier than a month later. The moldy dried bread was ground and added to the cheese mass. But right away I must say that Penicillium Roqueforti is not at all the mold that covers old bread at home.

The traditional process for making blue cheeses consists of 6 steps. The first stage is the so-called acidification, during which the milk content is converted into. The second stage involves the addition of rennet to the dairy product, which causes clotting. Then the cheese heads are formed and "canned" in. After giving the product the required shape, removing excess liquid from it, the cheese is transferred to a damp, cool room, where it ages, acquires its characteristic taste and aroma.

Varieties of blue cheeses

The blue cheese family consists of many members. These are Roquefort, Gorgonzola, Danablus, Stilton, Fourme d'Amber, Bavarian, Parsifal, Saint-Agur, Bergader, Böhle, Ble de Cos, Valmont, Cambozola, Quibille, Montagnolo, Ostercron, Trautenfelzer and many others. And a true gourmet will never confuse them, as he knows to the smallest detail how they differ.

Roquefort

Originally from France, this product is the most famous blue cheese with mold today. It is made from sheep milk. At the same time, the milk of not all sheep can become Roquefort, but only those grazing in certain regions of the country. In addition, true Roquefort is kept only in the caves of Roquefort-sur-Soulzon, since only there the bacteria Penicillium roqueforti necessary to create cheese live. This cheese ripens from 3 to 10 months in caves, where a stable temperature and high humidity are maintained throughout the year. Rye bread is traditionally used to accelerate the growth of blue mold (bread slices are left in the cave).

Danable

Danablu is a Danish blue cheese. It was created by the Danish cheese maker Marius Boel at the beginning of the 20th century. This product was conceived as an analogue of Roquefort in terms of appearance, texture and taste. Only they make it not from sheep, but from cow's milk. The Danish product is a semi-soft blue cheese with a pronounced roquefort flavor. Traditionally, cheese is aged in a cave or dark and humid environment for 8-12 weeks.

Gorgonzola

It is a blue cheese of Italian origin, made from whole cow's or goat's milk (sometimes from a mixture of the two). Gorgonzola's texture ranges from soft to crumbly. It is said that this type of cheese dates back to the Middle Ages, although some suggest that the 11th century Gorgonzola was not yet decorated with blue veins. The name of the cheese comes from a small town near Milan. Today this product is made in Piedmont and Lombardy. It usually takes 3-4 months to ripen (the longer the gorgonzola is kept, the harder the texture of the cheese will be).

Mayteg

This type of cheese is the American brother of Roquefort. The product got its name from a dairy farm located in Iowa near Newton. The first mateg appeared in 1941. The grandchildren of the founder of the Maytag corporation dreamed of making a cheese that could compare with Roquefort. Today, this product is made using a similar technology as Roquefort from fresh milk from its own farm in Iowa.

Stilton

It is the British version of the gourmet blue cheese. But a real stilton can only be made in Leicestershire, Nottinghamshire or Derbyshire. It is easily distinguished from other blue cheeses by its cylindrical shape, rather loose texture, dark rough crust and blue veins running from the center to the edges. Stilton ripening time is about 9 weeks.

Cabral

This type of blue cheese is only made in northern Spain. This is because only milk from mountain cows from the province of Asturias is used for real cabral.

Furme d'Amber

This kind of delicacy is made by French cheese makers from cow's milk. The peculiarity of tuyere d'Amber is that it is one of the most delicate varieties of blue cheese. The product matures for about 3 months. The finished delicacy has a piquant-spicy taste and aroma; on top it is covered with a dry thin reddish or gray crust.

Bleu d'Auvergne

It is another French analogue of Roquefort. This delicacy is made from cow's milk collected exclusively in the Santal Mountains. For the first time this type of product began to be prepared in the 19th century. Its “calling card” is a moist and slightly friable structure, a pronounced pungent aroma and a spicy, not very salty taste. A good cheese should not be crumbly, but rather slightly sticky.

Bleu de Bresse

One of the youngest members of the blue cheese family. The French were the first to make it in the 50s of the twentieth century. The peculiarity of the delicacy is that pasteurized milk is used to make it. The product matures much faster than its exquisite "brothers" (in just 14-28 days), but its taste is not as pronounced as that of other blue mold delicacies.

Other varieties:

• trautenfelzer (Austrian cheese with a white crust and blue mold inside);
• saint Agur (very similar to Roquefort);
• osterkron (Austrian variety);
• montagnolo (Italian version);
• quibelle (Swedish blue cheese);
• cambozola (soft Italian product with blue and white mold);
• valmont (French with a spicy salty taste);
• bleu de Cos (French, from the milk of cows of various breeds);
• böhle (French salted spicy blue cheese made from cows' milk).

How to choose the right one

Many people avoid blue cheese because of its pungent smell. But I must say that not all blue-mold cheeses are the same and the smell is also different for different varieties. Some of them are surprisingly soft, with a delicate texture and low odor, others are harder and with a more pronounced specific aroma.

Experts advise starting your acquaintance with blue cheeses made from Gorgonzola or Danish cheese, since these varieties are known for the least pronounced aroma and mild taste. In the Stilton, the gastronomic qualities of blue cheese are already a little more pronounced. But the most striking taste and smell is undoubtedly Roquefort.

Branded cheese loaves are usually wrapped in waxed paper with a sealed package on top. When buying sliced \u200b\u200bblue cheese, avoid foods that have a lot of white mold on their skins. This indicates that this one was stored in the wrong conditions. A good delicacy has its own characteristic smell, but never smells like ammonia. Creamy and crumbly can have a herbal aroma, while signature blue cheeses sometimes have a nutty or smoky aroma.

How to store it correctly

The shelf life of blue cheeses directly depends on their consistency. The soft food should be eaten within a week of opening. The harder the cheese, the longer it can be stored, but not longer than 2-3 weeks. And of course, any of them must be consumed before the expiration date printed on the package.

How to serve and consume

Gourmets appreciate blue cheeses for their pronounced taste, and in order to further emphasize the merits of this delicacy, it is important to combine it correctly with other products. If we talk about (and it is in such a pair that refined cheeses are most often served), then rich wine is well suited to gourmet cheeses with mold. The combination of blue cheeses with and fruits is considered to be gourmet. Fruity sweetness fills the bouquet with finishing notes. This combination is already a classic.

But in different regions, it is customary to combine blue cheeses with another category of food. The British, for example, love to serve noble blue cheese with and port wine. In the same country, they love to cook soups with the addition of blue cheese. In Denmark, danablu is eaten with biscuits or bread, and in Italy they love to add gorgonzola to risotto, pizza, sauces for. In addition, in European cuisine, salads are effectively complemented with blue cheese, and various sauces are prepared from it.

Before serving the cheese platter, the moldy delicacy should be kept at room temperature for a while.

How to make blue cheese at home

Many people mistakenly think that only a select few can afford to start the morning with a slice of gourmet blue cheese. Of course, real Roquefort is not a cheap pleasure. But if you make blue cheese with your own hands at home, the delicacy will cost many times less. And I must say, there is nothing prohibitively difficult in this process. And all you need for a homemade delicacy is a teaspoon of any blue cheese.

To begin with, from 2 liters of fresh cow's milk, you need to prepare cottage cheese (to simplify your life, you can buy ready-made), crumble it and sprinkle with 2 teaspoons of salt. In a blender, from a teaspoon of any blue-mold cheese and about 60 ml of cool clean, prepare "seed", which then pour over the curd. Mix the cheese mass thoroughly and transfer to sterile gauze, folded several times. Squeeze the cheese ball overnight with a press (but not very heavy). In the morning, make holes with a diameter of about 5 mm in the formed cheese head every 2-3 cm (use a previously sterilized rod). Rub the head on top with salt again, wrap it in clean dry gauze and put it in the refrigerator or in the basement (maintain about 70% humidity and 10 degrees Celsius). In a month and a half, the home-made delicacy will be ready to eat.

Beneficial features

Not only does blue cheese look amazing, it also has amazing health benefits. Like any other dairy product, it contains many minerals and vitamins, but the delicacy received its unique properties thanks to special mold fungi. Blue cheese is an excellent source that all people need, regardless of age or health. But in addition to this substance, the delicacy contains many other useful components. Moreover, a richer source of vitamins and minerals is a product made from goat's milk. In addition, this type of cheese is suitable for people with lactose intolerance, since goat's milk almost never causes allergies.

Top list of health benefits of blue cheeses

Prevents Cardiovascular Disease

People who regularly consume blue cheeses are less at risk of heart disease than others. This is evidenced by the results of many scientific observations. This delicacy reduces the amount of bad things in the body, thereby preventing the risk of coronary heart disease.

Fight arthritis

Blue cheeses have strong anti-inflammatory properties. This ability makes blue cheese useful in treating arthritis and preventing inflammatory joint diseases.

Strengthens bone tissue

Experts have long known that older women are more at risk of developing osteoporosis than their male peers. But the use of cheeses, including blue ones, allows you to restore the necessary reserves of calcium in the body and strengthen bone tissue. Blue cheeses contain a lot, which the human body desperately needs. This element contributes to the correct course of many processes at the cellular level. In addition, a lack of calcium and phosphorus in childhood leads to rickets, and in adults - to bone diseases. A serving of blue cheese is good for replenishing these nutrients.

Improves cognitive function

Roquefort and its analogues are useful for maintaining the functioning of the brain. Scientific research indicates that these delicacies can improve memory and strengthen the cells of the central nervous system. For this reason, blue cheeses are considered beneficial for growing organisms and for brain workers.

Rich source of protein

Dairy products are an excellent source that is necessary for the formation of cells in the human body. Regular consumption of protein foods is essential for children, as well as for people who are actively involved in sports.

Strengthen the immune system

Blue cheese is a food rich in vitamins and minerals that help to strengthen the immune system. Therefore, experts advise to include this delicacy in the spring diet, as well as during seasonal epidemics. But the beneficial properties for immunity do not end there. It turned out that blue cheeses can increase the effectiveness of vaccines against polio, influenza and even increase the body's resistance to cholera viruses. The fact is that the chemicals contained in the product activate the production of antibodies that protect the body from foreign agents.

Prevent cellulite

Although blue cheese belongs to the foods with not the lowest content and calories, it is safe for the figure. In addition, the use of this delicacy, on the contrary, can prevent the formation of cellulite. Researchers have found that blue cheese has anti-orange peel properties.

Possess anti-inflammatory properties

Possible hazardous properties

Someone may consider blue cheeses to be an ideal product, created by man, while others do not tolerate the specific smell and taste of Roquefort. But there are people who are forbidden to eat blue cheese by doctors. This is especially true for people who are allergic to penicillin. Another group is people with individual intolerance to the product.

And even if, according to legend, the first Roquefort is just a lunch forgotten by a shepherd, today blue cheese is not a spoiled product at all, but a tasty and healthy delicacy. However, it is so special that many will take time to get used to it. But when you manage to taste all the benefits of blue cheese, then it will already be love for life.