Penicillum roqueforti (PR) - a type of mold most long used for the production of savory "marble" cheeses. Different strains of PR produce different shades of veining in the cheese, ranging from pale blue to almost black. There are gray and green varieties. All of these variations produce different flavors of cheese dough with varying degrees of piquancy and bitterness. Penicillium roqueforti is a natural mold that lives in soil, decaying organic matter, and on plants. It is no coincidence that one cheese forgotten on a stone in a cave became the progenitor of the famous Roquefort. Traditional way cultivation of "noble" blue mold is to grow it on black bread, however, at home, and even more so in production, the safest option would be to use laboratory-cultivated PR strains that produce few mycotoxins () and are safe for health.

The most common problems:

Too intense smell in early ripening

Description: the smell of mold increases too quickly, becomes too intense and pungent.

How to fix: this is due to too high humidity in the chamber. Lower the humidity and the intensity of the smell will decrease.

Mold grows too slowly on the surface of the cheese

Description: blue mold does not grow much on the surface of the cheese, leaving room for other molds to grow.

Possible reasons:

1. Too low humidity in the maturation chamber results in no surface activity of blue mold.
   How to fix:increase the humidity in the cheese maturation chamber.
2. The PR culture used is expired/inactive.
   How to prevent:this rarely happens because the PR culture is extremely resilient and resilient. However, try using a mold from another manufacturer, observe the storage conditions and dosage.
3. Too little moisture in the cheese itself.
   How to prevent:this problem can be solved at the stage of setting the cheese grain: cut it larger, stir less intensively.
   

Mold does not spread through the body of the cheese

Description: at the end of the ripening period, the body of the cheese is not streaked with blue mold streaks. It is present only punctually in a few places, or absent altogether.

Possible reasons:

1. The cheese is cut too early.
   How to prevent: for the normal development of blue mold in the body of the cheese, at least one and a half to two months is needed. To test cheese at different stages of ripening, you can use a probe tool.
2. The body of the cheese has a closed texture and does not contain enough eyes for mold to develop.
   How to prevent: For blue mold to grow, it needs a place inside the cheese, a cavity where it can nest, or micro-crevices between the pressed pieces of cheese mass, where it can penetrate. Depending on the technology of cheese production, recommendations may be as follows:
   - use an active gas-forming culture that produces eyes in the body of the cheese during ripening
   - do not press the cheese head too hard
   - grind the cheese mass before pressing, ensuring the presence of mechanical cavities between pieces of cheese mass
3. Few/missing/fast overgrown holes for cheese aeration.
   How to prevent: Penicillium roqueforti cannot develop and grow in an airless space, therefore, in order for it to start growing inside the cheese, filling all the available cavities in it, it is necessary to ensure the flow of air into the cheese. This aeration is done with the help of special long needles (successfully replaced by knitting needles in everyday life), with which multiple non-through holes are pierced in the body of the cheese. Wherein:
   - if there are not enough holes, then the mold inside the cheese will have little air for growth, it will develop weakly;
   - the holes can be overgrown and clogged with mold itself, both on the surface and inside, so it is advisable to renew them every 10-15 days during the first one and a half months of cheese maturation.
   

White mold grows on the surface, inhibiting the growth of blue mold

Description: this usually happens if the conditions in the maturation chamber are more suitable for the growth of Penicillium candidum (PC) than Penicillium roqueforti: not very high humidity and rather cold temperature. This reduces the activity of PR on the surface of the cheese, and if there is a possibility of contamination of it with PC from the air or from other cheeses in the neighborhood, then this usually happens. If you do not take action, then ripening blue cheese can turn out Cambozola, which is also not bad, but not quite what you expected, right?)

How to fix: increase the humidity in the maturation chamber to 95%, increase the maturation temperature. Isolate cheese from cheeses with PC on the surface.

Description

Blue cheese is a type of savory and exotic cheese. It has all the beneficial properties of cheese - a product known to mankind since ancient times.

Blue cheese has not yet gained wide popularity and recognition and is a product of true connoisseurs and lovers of blue cheese.

According to legend, blue cheese was discovered by a shepherd. He met a beautiful girl, talked to her for a long time and forgot his dinner, which consisted of cheese, in a cave (calorizer). A few days later, he discovered his spoiled lunch, which by that time was covered with mold. After tasting it, the shepherd was pleasantly surprised by the unusual taste of blue cheese. Many years have passed since then, but blue cheese has come into use.

Blue cheese with mold is divided into a group of cheeses with a greenish-blue color of the cheese mass.

Penicillium mold is used to make blue cheese with mold. As well as the mold Penicillium glaucum and Penicillium roqueforti.

During the production of blue cheese with mold, a cheese mass is formed from milk and sourdough, then mold is introduced into it using special thin needles.

There are such types of blue cheese with mold as Roquefort, Cambozola, Dor Blue, Gorgonzola, Bavarian blue cheese and others.

How blue cheese is made

Most blue cheeses are made from cow's milk. The exception is the famous Roquefort cheese, for the manufacture of which sheep's milk is used.

Milk for blue cheeses should curdle at 30°C. After that, the cheese mass is gently shaken out into a mold lined with cloth and covered with a wooden plate. Then, from time to time, the cheese circles are turned to ensure that the whey drains better.

After one to two weeks, the cheese is removed from the mold and turned over periodically so that the whey continues to drain.

For making blue cheese curd mass before ripening, they are sown with mold spores. This is done with long needles, or in other ways air channels are made inside the cheese mass. Oxygen allows blue mold to develop inside the cheese.

Blue mold can only grow during the ripening period of the cheese. It needs a special acidity and cannot develop in a cheese that is too young and still sour. But mold grows at the expense of nutrients, which in required quantity not available in already mature cheese.

Mold needs air to grow properly. To do this, cheeses are pierced with needles so that oxygen enters the cheese through the formed channels. The breathable mold grows from the center of the head to its surface, creating a beautiful pattern of blue "veins" against the marbled color of the cheese itself. Cheese makers repeat the piercing procedure daily for a week or two.

The cheese is then wrapped in foil to control mold growth. The temperature drops and the fungi create a deep complex structure, as well as a unique aroma and taste. In some cases, this last stage takes up to several months.

Is blue mold harmful?

Many people think about whether mold in cheeses is dangerous.

Dangerous molds are those that produce mycotoxins and aflatoxins. They can negatively affect our respiratory system and sometimes even act as carcinogens. But not every mold is capable of this.

Its special species Penicillium Roqueforti and Penicillium Glaucum, which are used in the manufacture of blue cheeses, do not produce substances harmful to health. The combination of acidity, salinity, humidity, temperature and oxygenation creates an environment unsuitable for the production of dangerous toxins. Moreover, P.Roqueforti and P.Glaucum have antibacterial properties and help fight pathogens.

Blue mold dramatically accelerates 2 processes: proteolysis (breakdown of proteins) and lipolysis (breakdown of fats). As a result, the cheese acquires a special structure and a strong pungent aroma. The taste of blue cheese cannot be compared to anything else.

Types of blue cheeses

Blue cheese - Roquefort

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

How to choose and store?

When choosing a blue cheese with mold, pay attention to the cut, the cheese channels should not be too pronounced and there should not be many of them. Despite the rather loose consistency, the product should not crumble.

Store moldy cheese in insulated containers to prevent mold from spreading to other foods.

Beneficial features

The benefits of blue cheese with mold are due to the presence of beneficial bacteria, as well as minerals and vitamins. With regular use of the product in a small amount, digestion and the activity of the gastrointestinal tract improve. It also contains a large amount of phosphorus and calcium - minerals that are involved in the regeneration and strengthening bone tissue. Also, blue cheese with mold contains many different vitamins and other minerals that are necessary for normal life.

Use in cooking

Blue cheese with mold is most often served as an independent snack or on a cheese plate as a dessert. Perfectly combines this product with elite wines. Blue cheese reveals its taste qualities even more when combined with grapes, pears and other fruits. Also, various sauces, snacks and salads are prepared on the basis of this product.

It is important that the product reveals the fullness of its aromatic and palatability Take it out of the refrigerator a couple of hours before using.

Harm of blue cheese with mold and contraindications

Blue cheese with mold can be harmful to those who have an individual intolerance to the product. Do not forget about the high calorie content, as when consumed in large quantities, this will have a bad effect on your figure.

Blue cheese - stilton

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

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

Blue cheese - danablue

Danablo was created as an alternative to Roquefort cheese. Try adding danabla to a salad, serve it with fruit (strawberries, peaches) or, as they do in Denmark, with bread or biscuits. It is very tasty to crumble it on top of the greens and sprinkle with balsamic vinegar and olive oil. You can substitute it in most Roquefort recipes.

Blue cheese - gorgonzola

Gorgonzola is one of the first blue cheeses, which began to be produced as early as 879 in the suburbs of Milan.
Be sure to try with the help of Gorgonzola to make the taste of Italian dishes more piquant and rich. Use this cheese in risotto (adding it at the end of cooking), serve with polenta. Cook pasta with it (usually gorgonzola is suitable for short pasta - rigatoni, penne) or crumble on top of pizza: among others, it is part of the "Four Cheeses".

Blue cheese - dorblu

Dorblu is an aristocrat from Germany. Try serving 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.

Blue cheese calories

The calorie content of blue cheese is 363 kcal per 100 grams of product.

Composition and beneficial features blue cheese

Blue cheese is a very healthy dairy product.

In its composition, the cheese contains vitamins (A, E, D, C, B1, B12, PP) and minerals (calcium, phosphorus, iodine, potassium, sodium), melanin and milk sugar (calorizator). It also contains the amino acids necessary for the normal functioning of the body: tryptophan, lysine and methionine, which are not produced by the human body on its own.

How to use blue cheese

Blue cheese with mold is eaten as a snack and serves as an excellent addition to wines.

Uses of blue cheese in cooking

"Dor blue" is very widely used for cooking the most different dishes: cold, hot, appetizers and sauces. You can also eat it with plain toast. This cheese is a great appetizer for red wine.

Store "Dor Blue" should be in the refrigerator in a tightly closed glass container. This is necessary so that the blue cheese mold and its pungent smell do not spread to other products.

What to cook with blue cheese - for gourmets

Just cut it into large slices and serve with dessert wine. Honey, jam, nut paste are perfect for it.

Crumble the cheese and toss it into the salad: a good combination with fresh herbs and sweet fruits.

Blue cheese makes excellent creamy sauces.

Stuff fruits (such as pears) or vegetables with them.

This is an excellent filling for lasagna (including eggplant).

Blue cheese pairs well with sautéed or grilled meats: crumble and sprinkle over beef or lamb, or dissolve in leftover meat juices, add herbs and enjoy a delicious sauce.

Cheese is combined with vegetables, including raw ones. Blue cheese sauce is perfect with carrots, broccoli, cauliflower.

cook savory snack for martini: stuff green olives or black olives with cheese mass.

Buffalo chicken wings served with melted blue cheese gravy

One day, in the middle of the 2000s, I decided to treat my grandfather (a villager) to a sensational delicacy - blue cheese. And since at that time I didn’t really understand cheeses myself, I had to strain myself and find out what the name of blue cheese is and what it is.

Blue cheese: names, types and varieties

At that time, an imported delicatessen store opened near my house, positioning itself as a grocery boutique. “There’s definitely blue cheese there!”, I thought and went in search. It turned out that a whole stand was filled with this cheese, and the entire lower showcase shone with a lot of names and shapes. The consultant came up to me right away and explained that mold in cheese is different, respectively, and varieties differ. There are three main types:

• white mold;
• Red mold;
• green and blue mold.

I remember that at that moment I was confused, because I did not know at all what to choose. But the guy immediately realized what was happening and began to tell.

Brie cheeses and Camembert belong to the class white mold, are coated on top and have a special smell. Cheese with red mold was not in the store, but the seller said that they include such cheeses as munsten and Livaro. As for the last category, these are the most popular cheeses, the mold in which is located inside the cheese itself. Among them Roquefort, Dor blue, Danablou, Bleu du Haut-Jura. I decided to stop at Roquefort, because at that time it was cheaper than the others and, according to the consultant, everyone liked it.

Tastes and differences

Grandfather, as an ardent communist, of course, cheese is not appreciated, stating that these are "bourgeois tricks" and there is nothing special about it. But since then I have fallen in love with blue cheeses and have tried almost all of them. From each country, my husband brought me a piece of cheese, which I gladly ate with good wine.

So what can I say about the taste:

Cheeses with blue and green mold, in my opinion, have the sweetest taste which everyone will really like. It remotely resembles mushroom flavor. Blue and green mold practically do not differ in taste from each other, only the hardness, softness and saturation of the taste of this product differ from different manufacturers.

Cheese with white mold has a strange and strong smell of hydrogen peroxide but don't be afraid of it. This is fine. Cheese of this variety (Camembert) my husband brought me from Germany. Inside it soft, the consistency resembles melted and moderately salty.

Cheese with red mold I tried only once (Brie Noir). He's had enough spicy, sharp and salty taste.

Beware, fake

Do not buy already cut blue cheeses on the market. They are cheaper, but this is not at all the cheese that is needed. One day I was tempted to buy blue cheese from the market. The taste made me sad From the first bite, it was completely different from what I was used to. Moreover, the product itself did not slide smoothly under the pressure of a sharp knife, but turned into dry crumbs.

"How can you govern a country that has 246 varieties 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 cheeses with blue mold has also increased.

Blue cheese is not for everyone. And it's not just the high cost of this delicacy. Not everyone will like its sharp, spicy-spicy taste. You have to be a true connoisseur to taste the finest notes in blue cheeses that gourmets so admire. 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 product varieties containing a special type of Penicillium mold (a “relative” of the well-known antibiotic penicillin). Most often, the blue veins 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 planted artificially in the head of cheese.

These fungi form blue or blue-green mold streaks in the product, and bacteria such as Brevibacterium give it a specific smell. Depending on the type of product, fungal spores can be added at different stages of production (before or after curdling). But for mold to grow, it needs oxygen. Therefore, fungal spores are often injected into the cheese with special needles along 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 the shepherd and the beauty. One day a young man grazing sheep in the Roquefort mountains saw from a distance beautiful girl. 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 was waiting for him. But instead of fresh cheese, he saw a slice covered with mold. However, the guy was so hungry that, despite the mold, he ate the cheese. To his surprise, the spoiled product turned out to be very good. They say that this was the first Roquefort in the world.

How blue cheese is made

Almost all varieties 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;
• according to the stamps of the used fungi;
• by exposure time;
• according to the degree of salinity.

By the way, the taste of the product significantly depends on the type used. Cheeses from cow, goat and sheep differ markedly. What's more, even products made exclusively from cow's milk from animals from different regions will also taste different.

An intricate pattern of mold threads is often done intentionally. To do this, the cheese heads are pierced with special spiked needles, creating miniature tunnels in the product through which air circulates, which promotes mold growth. Such manipulations also help to soften the texture of the product.

For Roquefort cheese, only the bacterium Penicillium Roqueforti, first found in caves, is used. French city Roquefort. In the old days, cheese makers left in these caves and returned for him no earlier than a month later. The moldy dried bread was crushed and added to the cheese mass. But it must be said right away that Penicillium Roqueforti is not at all the same mold that covers old bread at home.

The traditional blue cheese making process consists of 6 steps. The first stage is the so-called acidification, during which the milk contained in it turns into. The second step involves adding milk product rennet, which causes clotting. Then cheese heads are formed and "canned" them in. After giving the product the necessary 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 representatives. These are Roquefort, Gorgonzola, Danablue, Stilton, Fourmes-d'Amber, Bavarian, Parsifal, Saint-Agur, Bergader, Beule, Bleu de Kos, Valmont, Cambozola, Quibille, Montagnolo, Osterkron, Trautenfelzer and many others. And a real gourmet will never confuse them, because he knows to the smallest detail how they differ.

Roquefort

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

Danablue

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's milk, but from cow's milk. The Danish product is a semi-soft blue cheese with a pronounced flavor characteristic of Roquefort. Traditionally, the cheese is aged in a cave or dark and damp environment for 8-12 weeks.

Gorgonzola

It is a blue cheese of Italian origin, made from cow's or goat's whole milk (sometimes a mixture of the two products). The texture of gorgonzola varies from soft to crumbly. It is said that this type of cheese dates back to the Middle Ages, although some suggest that the gorgonzola of the 11th century 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 mature (the longer the gorgonzola is aged, the firmer the consistency of the cheese will be).

Maytag

This type of cheese is the American cousin of Roquefort. The product got its name from a dairy farm located in Iowa near Newton. The first meitag appeared in 1941. The grandchildren of the founder of 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 a British version of a 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 rind, and blue "veins" running from the center to the edges. Stilton maturation time is about 9 weeks.

Cabral

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

Fourmes d'Amber

French cheese makers make this kind of delicacy 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 ripens for about 3 months. The finished delicacy has a spicy-spicy taste and aroma, covered with a dry thin reddish or gray crust on top.

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 “visiting card” is a moist and slightly loose structure, a pronounced pungent aroma and a spicy, not very salty taste. 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 taken for its manufacture. The product ripens 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 rind and blue mold inside);
• Saint Agur (very reminiscent of Roquefort);
• osterkron (Austrian variety);
• montagnolo (Italian version);
• quibelle (Swedish blue cheese);
• Cambozola (soft Italian product with blue and white mold);
• valmont (French with a sharp salty taste);
• bles de Cos (French, from the milk of cows of different breeds);
• béle (French salty spicy blue cheese made from cow's milk).

How to choose

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

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

Branded cheese heads are usually wrapped in wax paper, on top of which there is an airtight package. When buying sliced ​​blue cheese, you should avoid products that clearly show a lot of white mold on the skin. 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 ones can have a grassy flavor, and specialty blue cheeses can sometimes have a nutty or smoky flavor.

How to store

The shelf life of blue cheeses directly depends on their consistency. The soft product should be eaten within a week of opening. The harder the cheese, the longer it can be stored, but no longer than 2-3 weeks. And of course, any of them must be consumed before the expiration date indicated 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 (namely, in such a pair gourmet cheeses are most often served), then saturated wine is well suited to gourmet cheeses with mold. The combination of blue cheeses with and fruits is considered exquisite. Fruity sweetness fills the flavor bouquet with final notes. This combination is already a classic.

But in different regions, blue cheeses are usually combined with another category of food. The English, for example, like to serve noble blue cheese with 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, blue cheese is effectively complemented by salads, various sauces are prepared from it.

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

How to make blue cheese at home

Many mistakenly think that only the elite can afford to start the morning with a slice of delicious 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 cheaper. 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 make your life easier, you can buy ready-made), crumble it and sprinkle with 2 teaspoons of salt. In a blender, from a teaspoon of any blue cheese and about 60 ml of cool, clean, prepare “seed”, which then pour over the curd. Thoroughly mix the cheese mass and transfer to a sterile gauze folded several times. Press the cheese lump overnight with a press (but not very heavy). In the morning, in the formed cheese head, make holes with a diameter of about 5 mm every 2-3 cm (use a pre-sterilized rod). Rub the head again with salt on top, 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, a 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, regardless of age and health condition, need. But besides this substance, the delicacy contains many other useful components. Moreover, a richer source of vitamins and minerals is a product made from goat milk. In addition, this version of cheese is suitable for people with lactose intolerance, since goat's milk almost never causes allergies.

Top Health Benefits List of Blue Cheeses

Prevent cardiovascular disease

People who regularly consume blue cheeses are less at risk of cardiovascular 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 developing coronary heart disease.

Fight arthritis

Cheeses with blue mold have pronounced anti-inflammatory properties. This ability makes blue cheese useful for treating arthritis and preventing inflammatory joint disease.

Strengthen bone tissue

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

Improve cognitive functions

Roquefort and its analogues are useful for maintaining the health of the brain. The results of scientific studies indicate 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 people engaged in mental work.

Rich source of protein

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

Strengthen the immune system

Blue cheese is a product rich in vitamins and minerals that help 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 chemical substances contained in the product, activate the production of antibodies that protect the body from foreign agents.

Prevent cellulite

Although blue cheese does not belong to the lowest calorie content, 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.

Have anti-inflammatory properties

Possible dangerous properties

Some may consider blue cheeses to be an ideal product created by man, while others cannot stand the specific smell and taste of Roquefort even in the spirit. But there are people who are forbidden to use blue cheese by doctors. This is especially true for people allergic to penicillin. Another group is people with individual intolerance to the product.

And although, according to legend, the first Roquefort is just a dinner forgotten by a shepherd, but today blue mold 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 get to taste all the benefits of blue cheese, then it will already be love for a lifetime.

We all know that moldy foods are dangerous to health. This rule applies in almost all cases, but there are exceptions. There are special food products, during the manufacturing process of which molds are introduced into the composition of special cultivars, which have been selectively bred. Such products are not only harmless, but also beneficial to the body. One of these is blue cheese. In total there are several types: Roquefort, Dor Blue, Camembert, Bavarian blue cheese and Cambozola. What is the difference between them, calorie content and what are the benefits for the body - we will consider in this article.

These noble cheeses have a high price policy due to long-term production, the cost of elite varieties of cultivated molds and high-quality raw materials. This product is not purchased for making morning sandwiches in the microwave. All moldy cheeses have a very characteristic smell and taste, unlike anything else, they are usually used with wine with berries or fruits.

Today, these dairy products are freely available on supermarket shelves, often presented as whole heads in a section, so that the buyer can assess the degree of saturation with mold and aging of this cheese. Conscientious manufacturers allow you to try the product before buying. All varieties have a specific expiration date, this information must be specified when buying.

Calorie cheese with mold (100 gr)

The calorie content of cheese is given on average, and is kept in the region of 340 kcal. On the nutritional value this dairy product is affected by the specific type of milk and food additives. Blue cheeses are very nutritious for the body because they have a high content of proteins (20 g) and fats (29 g). This will allow you to feel a sense of satiety by eating a small piece of cheese.

Chemical composition

Vitamins: B, A, E, C

Minerals: potassium, calcium, sodium, phosphorus, magnesium, iron, selenium, fluorine

Active ingredients: amino acids, polyunsaturated fats, protein, cultivated molds of the genus Penicillium roqueforti or Penicillium camemberti.

The benefits of blue cheese

Now we will consider the general beneficial properties that cheese has on the body, and then we will focus on characteristic features of every kind.

Elite mold, which is found in specialty cheeses, increases the level of calcium absorption. As we know, all dairy products contain high concentrations of potassium, calcium and magnesium. But they should be consumed with helper foods that will maximize the absorption of these minerals. A good supply of potassium and calcium will help strengthen the human skeletal system, and will have a beneficial effect on tooth enamel. Eating blue cheese, you can easily replenish the supply of essential nutrients. Parsley contains a high concentration of calcium, if you take into account not only dairy products.

These types of cheese contain special substances that contribute to the production of melanin, which is responsible for skin color and prevents the harmful effects of ultraviolet radiation on the epidermis as a whole. By regularly consuming moldy cheeses, you can prevent a number of skin diseases and avoid premature aging, which is often caused by excessive exposure to ultraviolet rays.

Vitamins A, E and B are useful for the body as natural antioxidants. They successfully fight free radicals, reduce the concentration of toxins inside the cell, thereby prolong youth, prevent dehydration, improve metabolic processes, prevent dehydration of the epithelium, increase elasticity and accelerate regenerative processes.

Amino acids and fats will benefit the entire cardiovascular system. Cheeses are useful for the body with a high concentration of essential essential amino acids, which helps to strengthen the walls of blood vessels, reduce their fragility. They saturate the heart muscle cells with useful fats and in this way improve the quality of the work of a vital organ, speed up metabolic processes and saturate the cells with essential minerals. This will avoid exhaustion of the heart muscle and easily withstand the necessary loads.

This dairy product contains a lot of protein in its composition, more only in salmon or tuna. Protein is considered very valuable building material just as muscles grow when it is used, the structure of internal organs is updated. Without protein, basic chemical reactions at the cellular level do not occur, which can hamper metabolism and lead to serious malfunctions. Therefore, eating such cheeses, you can quickly replenish the supply of protein and improve the condition of the body. This product is recommended for people with frequent physical activity, when playing sports or bodybuilders.

All microorganisms that are found in cheeses with mold contribute to the normalization of the digestive process in the intestines, heal the microflora, prevent fermentation processes and the development of flatulence. Ayran and fermented baked milk have similar properties from the family of dairy products, they also have a beneficial effect on the intestinal microflora, and alternating these products in your diet will help strengthen the immune system and forget about viral infections forever.

blue cheese

These types of cheeses are characterized by a greenish-gray mold, which includes mushrooms of the genus Penicillium glaucum or Penicillium roqueforti. The production process begins with the preparation of milk and fermented milk cultures, after heating which are distributed into special forms. When the cheese "drains" and the amount of whey becomes minimal, the above mold types are introduced into it with a special thin needle over the entire plane. In the process of ripening, fungi grow, acquiring a characteristic color and structure. The more such cheese has aging, the more expensive it is.

It is worth remembering that the use of no more than 50 grams per day of this dairy product is considered safe for the body.

The most famous representatives of blue cheeses are Roquefort, Dor Blue, Gorgonzola. The calorie content of such cheeses is about 365 kcal per 100 grams.

Cheese with white mold

Logically, it is already clear that cheese with white mold contains spores of a white fungus. Basically, they germinate on the surface of the cheese, covering it with a thin "white moss". In French cuisine, such cheeses are very popular. They are often prepared with cow's milk, soft in texture and small in height and diameter, which is their hallmark. Bright representatives of these varieties are: Brie, Camembert (with a sharp ammonia smell), Cambozola (the composition contains blue and white mold), Kare, Ponlevk, etc. Often, mushrooms or nuts can be added to cheeses with white mold. characteristic feature is a white crust that arises from the interaction of enzymes and white mold spores. The calorie content of such cheeses is kept within 290 kcal, the fat content can reach 40-50%. All cheeses have a pleasant milky taste and aroma.

The benefits or harms of dor blue cheese

Such cheese is prepared on the basis of cow or goat milk, which already carries enormous benefits. Increases its beneficial properties for the body of lactic acid bacteria, which are part of the starter culture. Dor blue cheese contains several times more vitamin B12 than other varieties of hard cheese. This has a positive effect on the work of the central nervous system, will help in its normalization, increase stress resistance, and improve the quality of sleep. This vitamin also controls the proper functioning of the adrenal glands, prevents the development of acute inflammatory processes.

This type of cheese contains a lot of potassium, calcium and magnesium, which are easily and almost completely absorbed by the body, transformed into an excellent material for strengthening bone tissue. Also, its composition has a positive effect on the state of the blood, will help increase the amount of hemoglobin and prevent oxygen starvation of all organs, especially the brain. The minerals that are in dor blue cheese help to slightly reduce blood clotting, which will help to avoid the development of blood clots. This dairy product has a positive effect on the functioning of the intestines, is able to "seal" carcinogens, remove toxins and other dangerous substances from the body.

But, this species cheese, like almost everything, has its own contraindications. When eaten, it can provoke a disorder or even dysbacteriosis. The safest is a piece of cheese, no more than 50 grams per day. Should not be used if available. excess weight due to high calorie content.

Contraindications and harm

• It is contraindicated to use in the presence of frequent allergic reactions. Fungal spores can increase its manifestation and aggravate the situation.
• It is harmful to include in the diet for acute diseases of the gastrointestinal tract, especially gastric or duodenal ulcers, gastritis.
• The use of such cheeses is contraindicated for children. Pregnant women should be used with extreme caution so as not to provoke unpredictable reactions. Before use, you should consult a doctor.
• Fungi of all varieties have similar properties to antibiotics, so cheeses with mold should not be consumed while taking drugs (antibiotics), dysbacteriosis or allergic reactions may develop.