Cheese with mold is classified as special. It is characterized by a blue or blue-green hue. The product is made by performing puncture of curd. This operation is performed with long needles in the process of cheese ripening. The seeding spores of food mold is done like this. It belongs to the genus Penicillium and makes cheese a holder of a special taste and aroma, which connoisseurs love so much.
Types of cheese
Cheese with a green mold, has many species, among which:
Roquefort. This type of cheese has received worldwide recognition. Earlier, sheep’s milk was used for its production. Today the use of cow’s milk is allowed. The product is characterized by the presence of the taste of nut. The flesh is oily and contains food mold spores. The aroma is of particular specificity;
Gorgonzola. This is a spicy product made on cow’s milk basis. Injection of a curd is preceded the appearance of the mold. This is evidenced by the corresponding veins;
Dorblu. The pepper and spice are neighboring here. The production is based on the use of cow’s milk. This variety is well known in Russia;
Saint Agur Blue. Cow’s milk is also used in its manufacture. Consistency is characterized by a cream color and tenderness. The manufacturer managed to achieve an optimal balance of flavor and aroma.
Possible options of serving the cheese
If you decide to invite guests and serve cheese with mold, it is useful to get acquainted with the options of this delicacy combination with other dishes. Proper serving contributes to the disclosure of its taste qualities. Often cheese is a separate dish on the table. It shall be conditioned for 30 minutes at a temperature of about 22-25 degrees before serving. Bright cheesy flavor goes well with the taste of white wine, fruits, loaves of unleavened dough and crackers. Several varieties of cheese with mold may be used in salads or sauces.
All ‘for’ and ‘against’ the use cheese with mold as a food
The question of benefits of products containing edible mold, has acquired an unprecedented sharpness today. There is much debate on this topic.
Supporters of the consumption of cheese give the following arguments:
Delicacy contains a lot of calcium, which helps to absorb the mold;
The product is characterized by a high concentration of protein;
Presence of amino acids which are demanded by the body for growth and development of muscle fibers;
Moldy cheese is rich in a number of vitamins and salts of phosphorus;
By eating of this treat was an increase in the activity of melanin production. Melanin performs protective functions in relation to the skin, preventing the harmful effects of the sun on it.
Opponents of cheese with mold parry positive arguments, asserting the following:
Mold cheese is not recommended for use for those who suffer from excess weight. The product features a high degree of fat content;
Too zealous passion for delicacy leads to difficulties in the work of the gastrointestinal tract. It may be an intestinal dysbiosis;
People, who already have disorders in the digestive system, have to refrain from eating this treat;
Cheese must be used in food within reason. Do not eat over 50 g of product a day.
Someone can dislike the spicy of the flavor and taste specificity of cheese with mold. If you’ve never tried it before, but you want to do this, start with such sort as ‘Brie’. Having accustomed, boldly expand your taste preferences with respect to other types with mold.