Blue cheese – names, benefits and harms. Recipes for cheese with red, white and green mold with a photo

The content of the article

• Blue Cheeses – Types
• White mold
• Blue mold
• Red mold
• Structure
• Benefit and harm
• How to make blue cheese
• Mold for cheese
• How to store
• How to eat
• Blue Cheese Recipes
• Salad
• Sauce
• Pear salad
• Canapes

Noble moldy cheese still scares buyers not only by price, but also by its appearance. Yes, this delicacy smells not as pleasant as a solid brother, but the delicacy has a divine taste. See for yourself, but first find out what the benefits of the product are for the body and what types of cheese it is..

Blue Cheeses – Types

In Russia, cheese with a noble fungal coating is practically not produced, but in Italy and France they have been doing this for several centuries. Meticulous statistics claim that there are more than 500 varieties of delicious delicacies, but among this huge family there are special types of blue cheese:

• red crust: Munster Jerome, Limburg, Epuass;
• bluish-green mold: Dor Blue, Gorgonzola, Roquefort;
• white or black coating: Bree, Camembert, goat Valence.

White mold

It is easy to recognize it from thousands of species on the counter – white fluffy mold is applied on top of the cheese. This variety is eaten with a crust; it gives the product a refined piquant taste and an oil texture. Cheeses with white mold smell, as a rule, with earth, moss, dried grass, mushrooms — the same smell in the coming autumn. Among the few varieties, the Norman cheeses Camembert, Brie, Bulette-daven are one of the most fragrant French cheeses..

Blue mold

This kind of cheese mold is not located on the surface of the head, but inside. Its taste largely depends on the milk used, the degree of maturation and cooking technology. There are three leaders, the most famous around the world – these are Roquefort, Stilton and Gorgonzola. The blue cheese of these brands has a salty, spicy and pungent flavor, and smells like a mixture of thousands of flavors, the most striking of which are moss, oil or mold.

Red mold

Another variety of elite delicacy – with red, orange or burgundy mold. Cheeses with red mold get an amazing shade due to special washing technology during product aging:

• Camembert is immersed in cider, due to which the taste of this product is too sharp.
• German Limburg is bandaged with reeds, watered with water, tinted with dye annatto.
• Epuasses washed with burgundy vodka made from red grapes.

Structure

After tasting only 100 grams of elite cheese, you will get about 340 kcal and a lot of fat. The feeling of fullness is given by proteins, which are more in cheese than in fish or meat. The composition includes calcium, phosphorus, zinc and other trace elements. In addition, a treat will supply the body with a whole group of vitamins:

• Vitamin B – necessary for the good functioning of the nervous system.
• Vitamin A – responsible for visual acuity.
• Vitamin D – makes bones, teeth and nails strong.

Benefit and harm

They love a moldy product not only for its pungent taste, unusual appearance and smell, but also for a lot of useful qualities. What is useful for blue cheese, we can briefly say this:

• It helps restore acid-base balance in the mouth and removes bad smell.
• Salts of phosphorus will remove toxins from the body and protect the skin from negative UV radiation.
• Another benefit of the delicacy is the prevention of premature wrinkles, due to the active production of collagen, and the solution of the problems of oily skin.
• Doctors recommend 50 grams of cheese treats per day for those who suffer from an upset bowel..

Cheese will be harmful to pregnant women, due to the high risk of developing listeriosis. For the same reasons, you should not feed them small children. Another contraindication is chronic gastrointestinal diseases: pancreatitis, peptic ulcer and enterocolitis. High fat content and high protein content will harm, and not benefit, patients with violations of the endocrine system and obesity.

How to make blue cheese

The easiest to prepare are the varieties Livaro, Brie Noir and Munster. So, how is cheese made with red mold by washing or soaking the curd in different brines, including alcohol. The quality and taste of the finished product depends on the degree of aging of the cheese. At first, their taste is soft and creamy, after a week of storage – spicy, and when they lie down – spicy.

The most interesting thing is the production of blue cheese. On a small scale, this delicacy ripens in fllerin caves, where the air temperature is around 9 degrees year-round and the humidity is 95%. Mold is aided by a draft that transfers spores from the walls of the cave to food. On a large scale, bacteria are introduced into the head of a ripening delicacy with special tubes, but this does not affect the quality of the product.

Mold for cheese

All the noble mold on cheese is, in fact, the same penicillin in its pure form. At the same time, each variety of treats has its own variety of fungus: Roquefort has Penicillium roqueforti, and Penicillium glaucum settles in Morbier cheese. Pure bacterial culture is grown in special laboratories and only in the province of Rouerghe in France can you find natural strains of the fungus.

How to store

Soft moldy can not be kept at home for a long time, so this product is not worth buying for the future. So that the piece does not have time to quickly mold, ask the seller to first put the cheese on the tray, and then wrap it with paper. If the house has a place with good ventilation, dark and cool, then it is better to put a piece of goodies there. Storing moldy cheese in the refrigerator is not a good option. It has a lot of foreign odors and little oxygen.

How to eat

In cooking, there are many recipes for dishes with an elite delicacy. However, do not deny yourself the pleasure, enjoy the pure, refined taste of the delicacy without additives. You can serve fruit to the soft, moldy: apples, figs, mangoes, pears. It is good if walnuts or almonds are present on a cheese plate. Delicacies with a blue coating appear tastier if you drop a little honey on them.

What do mold cheese eat besides fruits and nuts? They are also served with different wines. Moreover, for each grade, it is worth picking a special brand of alcoholic beverage. The sharp taste of Roquefort or Ble de Kos will be emphasized by the addition in the form of tart and sweet drinks – sauternes or port. Bree, Camembert and other soft species blend perfectly with Chardonnay and sparkling champagne.

Blue Cheese Recipes

Overseas delicacy is part of many delicious recipes: it is used to make excellent sauces, light salad, polenta and Italian risotto. In fashionable restaurants you can taste mushroom cream soup or enjoy green beans in creamy cheese sauce. Many blue cheese dishes can be easily prepared even in your own kitchen..

Salad

• Cooking time: 30 minutes.
• Servings Per Container: 5 Persons.
• Calorie dishes: 225 kcal.
• Purpose: appetizer.
• Cuisine: European.
• Difficulty making: easy.

The homemade recipe for this salad was born in America, where it was nicknamed Cobb Salad. In the classic recipe, the composition of the dish includes: low-fat bacon, chicken, moldy cheese, avocado and cherry tomatoes. A special piquant taste of delicacies is emphasized by a light dressing of olive oil. If desired, you can add a little Dijon mustard, olives and any greens to the sauce.

Ingredients:

• cherry tomatoes – 15 pcs.;
• blue cheese – 150 g;
• chicken fillet – 1 pc.;
• bacon – 150 g;
• avocado – 1 pc.;
• quail eggs – 4 pcs.;
• lettuce – 6 pcs..

Cooking method:

1. Fry the bacon, then pass the chicken in the same oil.
2. Slice eggs, avocados and tomatoes.
3. In a circle of the plate, lay the lettuce leaves, then eggs, cheese, bacon, chicken, avocado, tomatoes.
4. Dress up a cheese salad with blue olive oil.

Sauce

• Cooking time: 15 minutes.
• Servings Per Container: 4 Persons.
• Calorie dishes: 390 kcal.
• Purpose: for lunch.
• Cuisine: European.
• Difficulty making: easy.

Sauces based on a noble fermented milk product are perfect for fish or lean meat. Plus, such a dressing lies in the simplicity of preparation. You only need to heat the cream a little, and then dissolve in them slices of cheese treats. The density of the sauce is formed due to the amount of cheese added and does not require additional thickening ingredients – starch, eggs or sour cream.

Ingredients:

• rocforti – 100 g;
• cream – 200 ml;
• black pepper to taste.

Cooking method:

1. Cook the cream over low heat until thickened.
2. Add slices of cheese, mix until completely dissolved..
3. Season the cream cheese sauce with ground pepper cream to taste.

Pear salad

• Cooking time: 30 minutes.
• Servings Per Container: 1 Person.
• Calorie dishes: 156.3 kcal.
• Purpose: appetizer.
• Cuisine: European.
• Difficulty making: easy.

This salad is prepared in several stages. First, in a special way, pieces of pear are caramelized in a pan, then all the ingredients are simply mixed. Refuel the appetizer unnecessarily, but you can use olive oil if you wish. For more satiety, you can put boiled chicken in the salad. It will go well with a sweet pear..

Ingredients:

• pear – 1 pc.;
• rocforti – 25 g;
• walnuts – 1 handful;
• sugar – 1 tbsp. l .;
• sesame seed -? tsp;
• balsamic vinegar -2 tbsp. l .;
• butter – 1 tbsp. l.

Cooking method:

1. Break the kernels, lightly fry.
2. Melt sugar, vinegar, oil in a pan. Caramelize the pear slices in a mixture.
3. Put the cheese with mold and pear on a plate, sprinkle with nuts and sesame seeds.

Canapes

• Cooking time: 20 minutes.
• Servings Per Container: 4 Persons.
• Calorie dishes: 387 kcal.
• Purpose: appetizer.
• Cuisine: European.
• Difficulty making: easy.

Cheese canapé recipes will be especially suitable for a light buffet or a festive buffet style banquet. You can string any non-acidic fruit onto skewers: grapes, apple or pear. Or make hearty sandwiches on skewers of pork and several types of cabbage. Learn how to bring this idea to life from the following recipe with a photo.

Ingredients:

• pork – 100 g;
• broccoli – 50 g;
• cauliflower – 50 g;
• rocforti – 100 g.

Cooking method:

1. Cut fresh meat into pieces, fry.
2. Blanch cabbage in boiling water, divide into inflorescences.
3. String products on skewers..
4. Finish the composition with a square of soft blue cheese.
5. Shelf life of skewers – no more than 24 hours.