Blue cheese: benefits and harms to the body

Mankind has been making such cheeses for over 4000 years. People have learned how to manage the ripening process and are no longer afraid of the mold that accompanies the product during its “growing up”.

How to make blue cheese

Moldy cheese varieties are made from cow (less often goat / sheep) milk with a maximum fat content. The final product will be hard or soft. It all depends on the technology by which it was prepared.

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Below are described the main varieties of moldy cheeses and the technology for their preparation.

1. With a white crust. The most famous representatives are called Bree, Camembert. Production process: first the milk is curdled and salted, after which the resulting product is left to ripen in cool dark cellars. In the premises of such a plan, the walls are covered with the so-called "noble mold" (moldy fungi). A high-quality mature product of this variety is distinguished by the fact that its entire surface will be covered with mold.
2. With blue mold. This noble cheese is remembered for the fact that on its slice it will be easy to notice a large number of bluish-green blotches, as well as peculiar veins. The most famous “blue” varieties are Roquefort and Ble de Koss. In the process of preparation, the milk is first curdled, and then laid out in special molds so that the glass is serum, and then salted. The following is the process of introducing a strain of fungus: special long metal needles are inserted into the cheese. They are needed for faster spread and growth of mold. After all this, the cheese is transferred to a room that is well ventilated. There he will ripen for a long time.
3. With a washed crust (piquant). When such cheeses have not yet ripened, they are washed with brine. This is necessary in order to prevent the formation of ordinary mold. After this, the product is processed with fungal cultures. They can give the crust shades such as red, orange, burgundy or yellow. The color of the crust will subsequently determine the variety.

Calorie content

From the fat content of the milk from which the moldy cheese is made, its calorie content will also depend.

Per 100 g of product:

• Blue cheese with mold - 362.6
• Dor Blue - 354
• Roquefort - 335
• Bavaria Blue - 450
• White cheese - 290
• Hermeline - 204
• Blue cheese - 354

Certain types of moldy cheese made according to their own recipes will have a different calorie content and the ratio of fats, proteins and carbohydrates.

What is good for blue cheese

At first glance, moldy cheese may seem like an extremely strange delicacy. However, it is a rich source of calcium. So what is the use of this cheese?

For women

The fair sex takes care of their appearance. All women will find it useful to know that blue cheese helps fight cellulite. But in addition to this, such a product will prevent even the process of fat accumulation.

For men

Often men are prone to heart and vascular disease. Many studies have confirmed that regular use of moldy cheese in moderation will help prevent the occurrence of cardiovascular disease.The composition of the cheese helps to ensure that the level of cholesterol is normalized in the blood. This prevents the appearance of inflammatory processes in the vessels.

During pregnancy

Women bearing a child are familiar with a condition such as toxicosis. Many doctors recommend eating blue cheese. It will help to cope with the anemia that often occurs during this period.

It has already been said above that any kind of moldy cheese is rich in calcium. For the formation of the skeleton, the baby needs this particular useful element. Also, the cheese is replete with vitamins A and D, which prevent the development of various defects in the fetus, in particular rickets.

Mold cheese contains tocopherol. It will help support a pregnant mother and prevent a possible miscarriage. The natural L-tryptophan catalyst is found in many foods, including moldy cheese. It contributes to the appearance of good mood and prevents a state of depression, which can adversely affect the baby.

During pregnancy, such a delicacy can be consumed in very small quantities only after consulting a doctor.

When breastfeeding

During breastfeeding, the mother should carefully monitor her diet. Many products can cause an allergic reaction in the baby, and blue cheese is one of them. It is better to refrain from using it in the first five to six months of breastfeeding, and then gradually include it in your menu. If after eating this delicacy, the baby showed signs of an allergic reaction, it is worth abandoning the product before the end of the lactation period. High-quality cheese will saturate the baby's body with calcium and vitamins, which will help ensure its healthy growth and development.

For children

Blue cheese is rich in calcium, magnesium and healthy vitamins. Such a product can be given to children no earlier than 5-6 years. It is also worth limiting the use of this product to children with a weak gastrointestinal tract or with a tendency to allergies. However, in the absence of contraindications, the child can be treated with this delicacy. It will help strengthen his bones and joints.

When losing weight

Is it possible to eat blue cheese with weight loss? Is this useful? Many weight watchers limit the use of such a dessert during weight loss, believing that it is too high in calories. In addition, it does not apply to vegetarian cuisine, it contains a lot of fats, is not included in the basis of mono-diets, and in general it is often found on the lists of banned foods for weight loss. However, are these concerns justified? Let's get it right.

1. Cheese with mold for weight loss can be eaten. Most people are afraid to sort out calories, but a person is unlikely to eat more than a couple of pieces of 15-25 g. Accordingly, there will not be so many calories.
2. The second point is a high fat content. However, if you look at the issue, it immediately becomes clear that there are a huge number of varieties. Among them, you can choose the most lean and low-calorie.
3. Yes, blue cheese cannot be the basis of a mono-diet. But this is only because it does not have enough useful properties to ensure the normal functioning of the body. They can only maintain health and diversify the diet.

The general useful properties of a moldy dessert for weight loss: saturates the body with protein and calcium, normalizes digestion, maintains an alert state, prevents eye diseases, improves eyesight, normalizes sleep and blood circulation, stimulates cell respiration.

To summarize, we can conclude that the regular use of cheese during weight loss is simply a necessary measure. This product provides a comprehensive effect on the body, not interfering with weight loss, but only contributing to this process.

Useful properties of various varieties of blue cheese

At first glance, it might seem that all mold cheese is equally healthy. But this is not so. Next, we will consider separately the beneficial properties of the main varieties of moldy cheese.

Roquefort

One of the most famous varieties of blue cheese is considered to be Roquefort. It is distinguished by bluish-green veins on the cut and a pleasant pungent smell.

Roquefort has anti-inflammatory properties. They intensify in an acidic environment. Such is the skin or mucous membrane of the stomach. These same properties elevated Roquefort to the list of medicinal products for arthritis and gout.

It has long been known that the protein that Roquefort is so rich in contributes to the acceleration of metabolism. In addition, it quickly saturates the body. Thanks to this, a person eats less, therefore, such cheese is useful for losing weight.

Roquefort (along with some other blue cheese varieties) inhibits rapid aging. In addition, due to the nature of the composition, such a product prevents the appearance of fatty deposits under the skin (cellulite). In addition to the beneficial properties that Roquefort has on the human body as a whole, it also has a great taste. Milk is taken for him only from a special breed of sheep, and he ripens only in certain caves. Although modern technology allows you to make blue moldy cheese year-round, the most delicious can be purchased from April to October.

Gorgonzola

When studying the variety of Gorgonzola cheese, scientists found that it has an antithrombotic effect. This is due to the composition, which includes special peptides that improve the functioning of the gastrointestinal tract and blood vessels.

This kind of cheese will be especially useful for athletes. In Gorgonzole, a large number of proteins that are easily absorbed by the body. They appear as a result of the breakdown of milk proteins.

Many blue cheeses are aphrodisiacs and have antioxidant properties. Gorgonzola variety including. Such a cheese will be an excellent snack, because only a couple of slices will saturate the body and give energy for several hours of work thanks to a composition rich in fats and proteins.

Due to the special rare type of mold, Gorgonzola has an incredible taste. It also helps to strengthen the body's immune system.

Dor blue

Particular attention is paid to the mold that is present on every piece of Dor Blue cheese. It has useful properties that strengthen and improve the functioning of the body's immune system.

Dor Blue cheese contains many amino acids. They have a beneficial effect on the human nervous system. That is why many doctors recommend that their patients fight insomnia, a state of irritability or depression, consuming moldy cheese of this variety.

Amino acids, of which there are so many in Dor Blue, strengthen memory, improve brain function and increase overall human productivity.

It is very useful to use Dor Blue for people suffering from such diseases:

• crayfish;
• anemia;
• arthritis;
• arthrosis;
• tuberculosis.

The product helps facilitate the course of postoperative rehabilitation.

In addition, Dor Blue moldy cheese contains virtually no lactose. This means that people with intolerance to this substance can safely eat it.

Stilton

Stilton's moldy cheese contains an amino acid. It helps to increase the protective functions of the body by strengthening the human immune system. Choline in the composition is useful in that it helps to normalize blood cholesterol, and the iron that Stilton abounds in, stimulates blood formation and improves overall blood composition.

Do not be afraid of sulfur in the composition of blue cheese. It helps to normalize the metabolic process in the body.

For people who have problems with bones or joints, Stilton will be very useful, because it combines calcium and phosphorus. Their combined action helps the body regenerate bones faster, strengthen hair, nails and teeth. In addition, Stilton prevents tissue dehydration due to the sodium in the composition. And magnesium and potassium support the normal functioning of the cardiovascular system.

Cheese with mold in medicine

Many people mistakenly believe that cheese with any kind of mold is an exquisite delicacy, but no more. However, they are mistaken.Some varieties of moldy cheeses play a large role in medicine, for example, in the treatment of diseases.

With gastritis

People suffering from gastritis can eat cheese. Speaking specifically about delicious varieties, only blue cheeses with mold are allowed to be consumed from them (these include Dor Blue, Dana Blue, etc.). Before you eat a full serving, it is better to try to consume only 7-10 g of the product and look at the reaction of the body. If all is well, then you can include the product in the diet.

There is information that fungi from the penicillin genus help fight bacteria that cause gastritis. However, research and discussions are still underway on this subject. The final decision whether to eat cheese for gastritis or not should be made only after consulting a specialist who is familiar with the problem.

As for the size of the servings, with a disease such as gastritis, you should not consume more than 50 g of the product per week. Reducing portions will not affect the body, but an excess can negatively affect the course of the disease. The result is that it is not forbidden to use blue cheese for gastritis, but it is better to play it safe and discuss this with the doctor, as well as observe the weekly rate and not exceed it.

For the intestines

If we talk about the effect of blue cheese on the intestines, then there are pros and cons.

Thanks to penicillin, such delicacies have anti-inflammatory properties. When it enters an acidic environment, they also intensify. So, for example, when bacteria enter the gastrointestinal tract. In addition, cheeses with mold normalize digestion, and the mold itself helps digest beneficial substances.

One of the most important properties possessed by moldy cheeses - they stop the processes of decay and fermentation, which can entail intoxication of the whole organism. By doing so, they create favorable conditions for the development of "good" bacteria, which have a healing effect on the body, thereby preventing bloating and abnormal bowel function.

However, blue cheese is not a panacea. Excessive consumption (more than 50 g of cheese per day) can disrupt the intestinal microflora, as well as lead to dysbiosis.

In the presence of chronic diseases of the gastrointestinal tract, there is a risk of their exacerbation.

It is important to ensure that there is no allergic reaction to penicillin. Individual intolerance can cause allergies to mold cheese. Sometimes this entails fatal consequences.

Harm and contraindications

Of course, blue cheese is a rather peculiar delicacy. In addition to the taste of "amateur", he has a list of contraindications and harmful properties.

Is it possible to poison blue cheese

Although there is more and more talk about the benefits of blue cheese, it is worth remembering that they do not go through the pasteurization process. This means that living microorganisms do not die in them, therefore, they can adversely affect health.

Cheese itself is rarely the cause of poisoning. More often, intoxication is caused by a violation of production technologies. Pathogenic bacteria can enter the product at any stage of production if sanitation is violated. Not a single buyer is safe from this, since he sees only the final product and cannot observe the conditions of its production. Possible complications:

1. Salmonellosis (signs of poisoning may appear after six hours).
2. Coli infection (dangerous by the absence of signs characteristic of food poisoning).
3. Listeriosis (complications - meningitis, infectious toxic shock. Especially dangerous for pregnant women).
4. Brucellosis (transmitted from an animal sick with a corresponding infection with insufficient heat treatment of milk).

To protect yourself and loved ones from this, you should purchase products from large well-known companies or trusted suppliers. You should also check the expiration date of the blue cheese. It is pretty simple. If you press on a piece of expired delicacy, then liquid will stand out from it. With a similar experiment with a quality product, this will not happen.

How to choose and store blue cheese

The birthplace of blue cheese is France. In our regions, the culture of consuming such an undoubtedly exquisite delicacy is still very young and is just being formed. If in France you can buy a special place to store such a product, then, as you know, such devices have not yet reached us. To enjoy the taste of blue cheese and appreciate it, you need to seriously approach the process of selecting and storing the product.

The first thing you need to read the composition. High-quality noble blue cheese is distinguished by the fact that in its composition there will be nothing but milk, fungus, salt and enzymes. Think about buying a product if any additional ingredients are found in its composition.

To independently get acquainted with the tastes of blue cheese, you need to start with the most neutral. It can be blue cheeses or Brie. You need to start gradually, eating in small portions. Most likely, immediately grasping Camembert, you will forever discourage yourself from trying this delicacy again.

Is it possible to freeze

As for the storage of moldy cheeses, you can not freeze them, therefore, a freezer will not work. You need to store the product in the packaging in which it was sold. Do not use polyethylene to preserve the delicacy.

The best option would be to buy a small portion of blue cheese and eat it at a time so that you don’t have to store it. Due to the presence of live microorganisms in the product, its shelf life can expire much faster if stored improperly.

How to understand that mold cheese has gone bad

To purchase a quality product, you need to check its expiration date. Manufacturers are not always conscientious about the shelf life, therefore, to check the veracity of the label, press on the cheese and check if liquid has leaked from it. If this happens, then the product is spoiled.

After making sure that the blue cheese is suitable for consumption, you should evaluate its appearance and texture. If this is any of the varieties of blue cheese, then the streaks characteristic of them, through which mold was introduced, should be neat and discreet. The cheese product itself should be soft, well-kept, loose. If he crumbles in his hands, this indicates his corruption.

If you need to choose white cheese, you should pay special attention to its smell. Because of the penicillin in the composition, it will smell like in hospitals. It is hard to imagine if you have never eaten such cheese, but if you try it, you will immediately understand what it is about. Spoiled cheese will have an unpleasant odor.

How to make homemade blue cheese

One of the most famous noble cheeses is the Roquefort variety. To enjoy its taste, it is not necessary to look for it in stores. Such a delicacy can be prepared at home. To make it, you need the following ingredients:

• 8 liters of cow's milk;
• 0.25 tsp mesophilic yeast;
• 1/15 tsp penicillin mold;
• 0.25 tsp calcium chloride;
• 0.25 tsp rennet;
• 2 tsp salt.

Cooking Technology:

1. Into milk heated to 35 ° С, introduce mesophilic yeast. Leave on for 5-7 minutes. After that, enter the mold. Mix and leave the resulting mixture for 35 minutes, cover.
2. Dilute calcium chloride in 30 ml of water.
3. Dilute rennet in the same volume of water.
4. After the lapse of time indicated in the first paragraph, mix all the resulting ingredients and leave for an hour and a half under the lid.
5. After this time, the mass should turn into a clot of dense consistency. Cut it into pieces with a knife and leave for 7-10 minutes. During this time, serum should separate from it.
6. Prepare a colander, pre-lay gauze on the bottom. After 10 minutes, drain the clot. Leave for another 12-15 minutes, so that all the glass serum remains only a dense mass.
7. Wrap the remaining product in gauze and hang over a bowl for 35 minutes.
8. After that, put the resulting cheese under a four-pound press. In this condition, he must lie for at least 12 hours.
9. After this time, add salt to the cheese and cut it into small pieces.
10. Seal the resulting mass in a cheese mold.
11. In the first 24 hours, turn the form at least 5 times. The next day will be enough two times. On the third day, remove the resulting product from the mold and place in a ventilated place so that it dries.
12. When the cheese dries, make punctures in it. Often they are made with a knitting needle, but any sharp, oblong object of small diameter will do. Punctures make for free mold growth.
13. When done, put the cheese in a container with a lid and put in a cold room for 30 days. The temperature should not be higher than 10 ° C.
14. In the first 7 days, turn the product over every day. After that, it will be enough to turn it once every two days.

After the specified time, the resulting blue cheese can be obtained and tasted. It will be better if you first get acquainted with the taste of this cheese, buying a small piece in the store. Then it will be easier to navigate how close to the original the product made by your hands turned out.

How to eat blue cheese

It would seem that it could be easier than eating dessert? This is really not a tricky thing, but with a delicacy such as blue cheese, the situation is different. In order to fully enjoy the taste and appreciate it, you need to eat such a dessert correctly.

The first thing to remember is that you should not rush to the most sophisticated varieties. It has already been said above that you need to start with light blue varieties or Bree. Accustomed to them, you can try more noble moldy cheeses. Let's deal with the basic rules for the proper use of blue cheese.

What to eat with

As for the dessert grade of well-aged Brie, it acquires a great taste in combination with fruit and sparkling wine. Camembert is usually consumed with grapes, pears or rose wine.

It is extremely important to warm the cheese to room temperature before serving. Do not resort to using a microwave. It is enough just to set the covered delicacy in a warm room in advance.

What wine goes well with blue cheese

Most often, blue cheese becomes a delicacy served with wine products. But not every wine goes with the taste of moldy cheese.

If we talk about soft cheese varieties that are distinguished by a delicate taste, then it is better not to use them together with sweet fortified wines, which are a little spicy. As a replacement, you can choose acidic varieties that have a rich bouquet of citrus notes.

White wine or red? White would be a better choice, but, as you know, there is no companion for the taste and color, so for the sake of interest, you can experiment with red. In this case, it is better to take young wine and the same young white moldy cheese.

Sparkling wine is best combined with the Brie variety, as mentioned earlier. You can also try such a drink with a variety of moldy cheese Roquefort or Camembert.

Can I eat every day

Many gourmets are interested in the question of how often can you eat mold cheese and in what quantity? When it comes to a one-time appointment every few months, do not worry. But if the delicacy is to your liking, besides there is the opportunity to purchase it every day? Does this diet affect the body? After all, mold cheese contains live microorganisms. Let's get it right.

The first thing you need to know is if you use a small amount of blue cheese, then the small doses of the antibiotic contained in it will be safe for the body. Most likely, they will not affect his work at all. But with the daily use of moldy cheese, things are different. Antibiotics will adversely affect the composition of the intestinal microflora.If a person has previously had a gastrointestinal infection or antibiotic therapy, then their action can greatly affect health.

Among other things, a rather strong allergen is the fungi contained in absolutely all blue cheese. If a person does not notice a single hit of the stimulus, then with the cumulative effect, the appearance of urticaria and various kinds of rashes is quite likely.

You should also carefully consider the composition of blue cheese. They remain a high-calorie product with a high percentage of fat. This means that their excessive consumption leads to the appearance of undesirable weight as quickly as the consumption of bakery products of similar quality.

Based on the general recommendations of nutritionists, it can be concluded that the optimal amount of blue cheese that an adult healthy person can consume is not more than 50 g of the product. It is better to combine it with wine products and vegetables / fruits.

People with a tendency to allergies should think carefully before introducing such a delicacy into their diet.

What can be cooked from blue cheese: recipes

Moldy cheese is not only a delicious delicacy that perfectly complements the wine, but also an ingredient in many dishes. Here are some recipes using this delicacy.

Meat salad with Dor Blue

Ingredients:

• meat (chicken \ turkey) fillet or breast - 160 g;
• moldy cheese (Dor Blue variety) - 170 g;
• raisins - 85 g;
• mayonnaise - to taste;
• cabbage leaves (Beijing) - 230 g;
• grapes - 30 g.

Cooking Technology:

1. Cook the meat (optional). Then wait until it cools to cut it into medium-sized cubes.
2. Pre-rinse under running water the leaves of Beijing cabbage. When they dry, you need to cut them.
3. Dor Blue moldy cheese cut into large cubes (2x2).
4. Grapes cut in half.
5. Mix all the ingredients in a bowl. Season the resulting salad with mayonnaise to taste.

Fried Camembert cheese

Ingredients:

• Camembert - 5 heads;
• garlic - 3-4 cloves;
• parsley - 55 g;
• tomato - 3 pieces;
• olive oil - 55 ml;
• salt to taste;
• ground pepper;
• half a lemon.

Cooking technology:

1. Stew in oil with lemon juice the previously chopped heads of garlic and vegetables. It is not necessary to bring the ingredients to the consistency when they are “exaggerated”. Need to find a middle ground. You can navigate by the appearance of tomatoes. They should be a little blurry, but keep their shape and fresh appearance. On high heat, as a rule, three minutes of frying is sufficient.
2. Preheat the grill pan. After frying the previous ingredients, put the cheese on a heated surface. Fry until the heads are ready to melt, but do not overdo it. It is important to remove the cheese from the pan in time (until the heads begin to melt).
3. Put Camembert on a plate, sprinkle with the mixture obtained in paragraph 1.

That's it - the fried Camembert is ready! Such a dish is usually served hot. You need to eat it before it cools.

Interesting facts about cheese

1. Probiotics are found in all varieties of blue cheese, but there are many of them in Stilton. They are useful in that they create adverse conditions for the life and reproduction of harmful bacteria, thereby protecting the body of the person who ate such a product.
2. Milk cheeses prevent abdominal pain and fight symptoms of irritable bowel. This was proved by scientists who published their report in 2005 in an English-language scientific journal.
3. In 2011, the positive effects of blue cheese on the human immune system were proven. The beneficial bacteria contained in them helped to strengthen the immune system. This effect is most noticeable after vaccination, when the body is weakened by the influenza virus or cholera.
4. It is known that the place where mold cheeses first appeared is France. So, the locals have the lowest rate of heart disease and vascular system. Scientists argue that this is due to the long-established culture of consumption of moldy cheeses. If we have such an appetizer - an exotic delicacy, then in France this is quite a familiar dessert.
5. Cheeses with mold are the causative agents of allergies, but they themselves struggle with it. If a person is not allergic to dessert, then mold cheese of any kind will help to cope with the symptoms of an allergic reaction to another irritant. This is due to the lactobacilli contained in them.
6. Osteoporosis can be prevented precisely by blue cheese, because it contains a large percentage of the content of such an element as calcium. However, people with a natural or acquired intolerance to lactose or penicillin should avoid eating moldy cheeses. They are the natural habitat for the penicillin fungus. In moderation, it is safe for a healthy person, but even a small portion is dangerous for people with such diseases.
7. Those who are forced to "work with their heads" should definitely get acquainted with the taste of moldy cheeses. Scientists have proved that the beneficial bacteria contained in their composition contribute to the improvement and strengthening of memory.
8. Cheeses based on goat's milk are ideal, because they have a small amount of calories and enough B vitamins. They, in turn, stimulate digestion and help reduce body fat (cellulite).
9. People who regularly exceed the daily intake (50 g) of blue cheese may suffer from hyperactivity, insomnia, problems with attention and concentration, excessive emotionality and sensitivity.
10. Thanks to useful substances that, when ingested, enter into a chemical reaction with enzymes, mold cheeses help to cope with stress, give a boost of vigor and energy.
11. Blue cheese is considered one of the most perishable foods. Shelf life is short due to the presence of live microorganisms and mold. Therefore, it is better to buy a serving of delicacy once, so that you do not have to store it.

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