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Blue cheese is an aristocratic product, for the production of which domesticated species of spores Penicillium camamber (white mold) or Penicillium roqueforti (blue mold) are used. There is also an orange one, which is obtained by washing with white sea water or wine.

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

Is blue and white mold cheese healthy? Should it be included in a family or personal diet?

How to choose a good product

High-quality blue cheese should only be purchased from stores or supermarkets that you trust. Blue varieties should be visible in cross-section.

Cheeses with white mold are sold in small packages. How to evaluate a product:

• Smell. The product with blue mold smells sharp and strong, with a mushroom undertone. With white - it has a weak, delicate, barely perceptible mushroom aroma with a mossy aftertaste.

  A pungent 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, and food additives means that the product is fake.
• Taste. It should be clean, leaving a pleasant aftertaste after tasting. A high-quality product melts in your mouth, has a delicate texture without dry or hard inclusions.
• When cut, the cheese mass should be continuous, no holes. The latter mean 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 covering the surface of the cheese mass. The inside of this product remains white. The exception is Brie Noir, which is pink in color, but it is unlikely to be found on the shelves in Russia.

Blue varieties have marbled blue or turquoise inclusions throughout the cut. Continuous mold throughout the cheese mass means the product is quite old. Eating it is not recommended.

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

Most cheeses, including mold cheeses, are made from full-fat cow's milk. Homemade - from whole, and industrial - from boiled. A number of elite blue cheese aristocrats with a piquant taste are made from. For example, Tanguy, Picadon, Chabichou du Poitou. From sheep - Roquefort.

Nutritional value depends on the fat content and quality of the source 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 types of blue cheese delicacies can be safely enjoyed by people suffering from.

Essential amino acids:

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

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

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

Considering It contains penicillin, which produces mold. Blue cheeses contain small amounts of vitamins. The most valuable of them is K, which thins the blood and has a wound-healing effect.

On the pages of our website 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.

Cheeses are very healthy, but thanks to cultivated fungi they acquire the following beneficial properties:

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

For good health, the daily intake of cheese should not exceed 50 g.

Features of the impact on health

Blue cheese is especially useful for people suffering from 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-restoring effect.

Benefits 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.

Varieties with white mold are rich in conjugated fatty acids, which have antitumor properties.

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

Daily moderate consumption of mold cheese alleviates premenstrual syndrome and prevents the development of depression.

Men need these products during high physical and mental stress.. Tryptophan will give you inspiration, and lecithin will prevent creative burnout.

Thanks to its high nutritional value and distinct piquant taste, a small amount of cheese creates a feeling of fullness and comfort without burdening the stomach.

Excessive consumption of blue cheeses may result in weight gain due to their high calorie content. Headaches may also appear as a reaction of the body to an excess amount of cheese fungi.

During pregnancy, during lactation

During this important time for women, it is forbidden to eat blue cheese.. Cheese dough is a favorable environment for the proliferation of listeria. These pathogens can cause listeriosis to develop in a pregnant or lactating woman.

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

Is it harmful to children's health?

It is better to offer regular cheeses to children under 12 years of age. Consumption of mold varieties by children threatens the development of listeriosis. This disease can slow down the physical and intellectual development of a child and weaken his immunity.

Listeria and its effect on the human body have not yet been studied enough. Therefore, there is no guarantee that a baby who is infected will receive adequate treatment. After 12 years, you can begin to accustom your child to elite cheeses to form healthy eating habits.

It's better to start with Brie. It has a delicate consistency and a faint aroma of champignons.

In old age

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

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

They also improve memory and activate mental activity.

Potential dangers and contraindications

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

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

You should use the product very carefully if you are obese or prone to swelling due to high salt content, especially in varieties with blue mold.

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

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

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

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

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

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

Use in cooking Brie, Roquefort, Dor Blue and other varieties

Blue cheese is served at the end of dinner or late lunch, as an independent dish or as part of a cheese plate. Spicy varieties are used in preparing spaghetti sauces. The product with blue mold can be grated and sprinkled on vegetable salad.

Making sandwiches is common. For example:

• Grind Roquefort with butter, spread on warm white bread toast, cutting off the crusts first.
• Mix brie with. You can spread this mixture on thin Armenian lavash, 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.

From this video you will learn a recipe for preparing a delicious and light salad from the chef using blue cheese:

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

For those wishing to lose weight, these cheeses are useful with fruits and vegetables. This combination will allow all beneficial substances to be fully absorbed 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 cheesecake, which along with the product should be kept in the refrigerator at a temperature of 5-7 degrees.

In contact with

Not every moldy product is considered edible. Blue cheese is not just an edible product, but a healthy one. Gourmets appreciated the unique, incomparable taste of Roquefort, Dor Blue, Bavarian blue cheese and Cambozola.

The benefits of cheese aristocrats will manifest themselves with moderate consumption.

The benefits of blue cheese

Not every mold that covers cheese is edible. Do not compare Roquefort and blue cheese that has been sitting in the refrigerator, the benefits of which are questionable. To prepare blue cheese, special types of cheese mold are used, which differ from poisonous ones in appearance, smell and properties.

To obtain Roquefort, Gorgonzola, Stilton, and Dor Blue, spores of Penicillium roqueforti, or blue mold, are added to the cheese substrate. On the surface of Camembert and Brie, a white, delicate fluff of the fungi Penicillium camemberti or white mold grows, which is not found anywhere in nature and appeared in the process of human activity due to repeated artificial selection.

It is impossible to obtain cheese with white mold under natural conditions without the deliberate introduction of white fungal spores. The same applies to blue cheeses. Although some strains of blue mold are found on tree species, only domesticated and evolved spores are used to make blue mold cheese.

Reduces the negative effects of ultraviolet rays

Cheese sprouted with noble mold contains substances that stimulate the production of melanin in human skin. These natural dark pigments prevent ultraviolet rays from penetrating the dermis of the skin, preventing sunburn.

Enriches the body with proteins

A piece of moldy cheese will provide the body with more protein than the same piece of meat or fish. Protein is involved in building muscle tissue in the body.

Prevents dysbiosis and fermentation in the intestines

Cheese fungi from the Penicillium family, when entering the intestines, create a favorable environment for the proliferation of beneficial bacteria. They suppress the process of breakdown of undigested foods and eliminate their fermentation and decomposition.

Has a beneficial effect on the cardiovascular system

People who regularly consume gourmet varieties with mold are less susceptible to heart attacks and strokes. In addition, Penicillium roqueforti thins the blood, which prevents the formation of clots and improves blood flow.

Improves hormonal levels and relieves tension

Cheese mold has an increased content of pantothenic acid, or vitamin, which is responsible for the production of glucocorticoids - hormones produced by the adrenal glands. With a lack of vitamin B5 in the body, fatigue, rapid fatigue, sleep disturbance and depressive disorders develop.

Accelerates wound healing

Penicillium contains the amino acids valine and histidine, the main property of which is to accelerate the restoration of damaged tissues and organs. The body is unable to produce these amino acids on its own.

The dangers of blue cheese

Despite the arguments about the benefits of the product, there are other valid arguments in opposition. Three factors are taken into account: who, when and in what quantities can eat blue cheese. Harm will be caused to the body if you consume more than 50 grams of such cheeses per day. Otherwise, Penicillium fungal spores will suppress the intestinal microflora, causing dysbacteriosis and disturbances in the functioning of the organ.

Any mold contains substances that cause allergies. For fungal diseases and individual intolerance to penicillin, the cheese delicacy will aggravate the situation.

During pregnancy and breastfeeding, exclude white and blue cheeses from your diet: Roquefort, Gorgonzola, Brie, Dor Blue. The benefits and harms of gourmet varieties are not on the same level, since soft moldy cheese is a habitat for listeria. These bacteria cause infectious diseases. If a healthy person experiences listeriosis without significant symptoms, a pregnant woman will develop a high temperature, fever and vomiting. Due to such a load on the immune system, disastrous consequences can occur: miscarriage, abnormalities in fetal development, premature birth.

Rules for selection and use

To prepare real soft blue cheese, it will take a lot of time and certain conditions. The raw material for real Roquefort is sheep cheese, and the preparation technology is kept secret. Roquefort, made according to an old traditional recipe, can only be found in the French province of Rouergue. This cheese, produced in industrial conditions, is supplied to the world market. The mold inside Roquefort matures on oak shelving in limestone cellars for three to nine months.

Saint-Marcellin cheese will develop an orange-white coating and acquire a refined taste after 6 weeks of aging. Only the employees of Kezerei Chapmignon, a company from the small town of Lauben in Germany, know how the German Blue cheese is prepared. The complex recipe, time and conditions required for the preparation of blue and white cheeses have become the reason for their considerable price and rarity on store shelves.

To choose good quality blue cheese, you need to study the features:

1. Soft blue cheese is delicate in structure, but does not fall apart.
2. Homemade blue cheese with mold differs from factory-made blue cheese in the uniformity of mold growth inside. In domestic bluish inclusions, they are frequent in one place and rare in another.
3. If there is more mold in the cheese body than the cheese itself, then a lot of time has passed since the product was manufactured, and the mold has eaten the cheese mass.
4. Fresh white Camembert and Brie cheeses smell pleasantly of mushrooms, and the aroma is barely perceptible.
5. Young cheeses with white mold are covered with delicate white fluff. A yellowish or orange coating appears on mature and old ones.

In order for Roquefort, Dor Blue, Bavarian blue cheese, Cambozola, Stilton and Brie to fully reveal their taste, you need to know approach to exquisite and rare varieties:

1. The piquant, spicy taste of Camembert with mushroom notes wins in combination with champagne, sweet desserts and fruits. Traditionally it is eaten with jelly, grapes and honey.
2. On a plate with Brie next to it, it is better to place pieces of melon or pineapple, almonds, and white shrimp. Dip tender cheese in honey or apple jam. If you cut off the moldy crust from Brie, it will become an ingredient for soups, sauces and puff pastry fillings.
3. Italian Gorgonzola with a pronounced concentrated taste will be complemented by neutral foods: bread and potatoes. Cheese adds flavor to traditional German dishes, mushroom casseroles, ice cream and pies. Cheese with a specific smell and taste is served as a separate snack with strong red wine, unsweetened white or red wine and beer.
4. Dor Blue goes well with dried fruits, nuts, grapes, and fresh white bread. It is added to pizza, pies, and seafood dishes. As for alcoholic drinks, sweet red wine will go well with the slightly salty taste of Blue.
5. The salty, creamy taste of Roquefort, reminiscent of hazelnuts, will be fully revealed in combination with confiture, honey, and sweet fruits. Vegetables, herbs, peppers and olive oil are good companions for the king of moldy cheeses. As drinks, it is wise to serve Roquefort with Cahors, fortified wines - ports or white dessert wines, for example, Sauternes.

Mold, just like bread and wine, is an indispensable attribute of a feast in these countries. But this product appeared here not so long ago, but is already very popular among gourmets.

Blue cheese

The benefits and harms of this product are still being discussed. But before you understand this issue, you should carefully study this exotic product for us. There are different types of this cheese, which contain different molds. The first variety includes a product covered with a white coating on top. This is the largest group. White mold forms when cheeses are placed in cellars. Their walls are covered with penicillin fungi.

The next variety is characterized by a greenish-blue mold contained inside the product. These are Fourme d'Ambert and Roquefort cheeses. During the production of such a product, mold is added to the curd mass using special tubes.

There is another variety of these cheeses. It is similar to the first one, but only differs in the color of the mold, which is not white, but red.

The benefits of which can be obtained by consuming it in quantities not exceeding fifty grams per day, should not be included in your diet in large quantities. Nutritionists do not recommend this for people who are prone to weight gain. In addition, eating mold may not be so harmless. The stomach does not process it in large quantities, which contributes to the occurrence of unwanted problems associated with intestinal microflora.

Blue cheese, the benefits of which will certainly be obtained if consumed wisely, contains a large amount of calcium. This element in this product is maximally absorbed by the body due to the presence of a noble fungus.

Blue cheese, the benefit of which also lies in the content of the amount of phosphorus salts and many vitamins necessary for our body, promotes the dissolution of fats. The protein in this product is rich in amino acids that build our muscles.

Blue cheese, the benefit of which also lies in promoting the production of melanin, performs this important function thanks to microelements that accumulate under the human skin. This influence is necessary for normal human life.

Mold serves as a natural source of the antibiotic penicillin. In our body, this substance destroys staphylococci and bacteria, streptococci, as well as pathogens and diphtheria. Blue cheese normalizes the functioning of the intestines, since penicillin has a beneficial effect on microflora.

Eating blue cheese helps raise hemoglobin levels in the blood. This is possible due to the presence of the essential amino acid histidine in the product. It is important for the synthesis of white and red blood cells. Histidine helps improve the secretion of gastric juice and produces a vasodilator effect. Blue cheese contains a large amount of phosphorus. Many varieties of fish cannot boast of such a volume of this element. Phosphorus is essential for bones and nails, as well as teeth. It serves as a preventive measure to prevent development, improves metabolism, the functioning of the heart and nervous system.

The noble moldy cheese still frightens buyers not only with its price, but also with its appearance. Yes, this delicacy does not smell as pleasant as its hard counterpart, but the taste of the delicacy is divine. See for yourself, but first find out what the benefits of the product are for the body and what types of cheese there are.

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 specialtypes of blue cheeses:

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

With white mold

It’s easy to recognize it from the thousands of types on the counter – white fluffy mold is applied on top of the cheese. This variety is eaten together with the crust; it gives the product an exquisite piquant taste and buttery consistency. They smellwhite mold cheeses, as a rule, earth, moss, withered grass, mushrooms - the same smell of the coming autumn. Among the few varieties, the most popular cheeses are Normandy Camembert, Brie, and Boulet-daven - one of the most fragrant French cheeses.

With blue mold

In this type of cheese, the mold is not located on the surface of the head, but inside. Its taste largely depends on the milk used, the degree of ripening and preparation technology. There are three leaders, the most famous around the world - Roquefort, Stilton and Gorgonzola.Blue cheeseThese brands have a salty, spicy and pungent aftertaste, and smell like a mixture of thousands of aromas, the brightest of which are moss, oil or mold.

With red mold

Another type of elite delicacy is with red, orange or burgundy mold. Amazing shadered mold cheesesobtained through a special washing technology during product ripening:

• Camembert is immersed in cider, which makes the taste of this product too sharp.
• The German Limburger is tied with reeds and watered with water tinted with annatto dye.
• Epoisse is washed with Burgundy vodka made from red grapes.

Compound

Having tasted just 100 grams of elite cheese, you will get approximately 340 kcal and a lot of fat. Proteins, which are more abundant in cheese than in fish or meat, give a feeling of fullness. INcompoundincludes calcium, phosphorus, zinc and other trace elements. In addition, the delicacy will supply the body with a whole group of vitamins:

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

Benefits and harms

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

• It helps restore the acid-base balance in the mouth and eliminate bad odor.
• Phosphorus salts 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 solving the problems of oily facial skin.
• Doctors recommend consuming 50 g of cheese delicacy per day for those who suffer from intestinal disorders.

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

How to make blue cheese

The easiest varieties to prepare are Livarot, Brie Noir and Munster. So,how to make blue cheesered color by washing or soaking the curd mass in various brines, including alcohol. The quality and taste of the finished product depends on the degree of ripening of the cheese. At first, their taste is soft and creamy, after a week of storage it becomes pungent, and when it sits for a while it tastes spicy.

The most interesting thing is the production of blue cheese. On a small scale, this delicacy is matured in fleurin caves, where the air temperature is within 9 degrees all year round and the humidity is 95%. A draft helps mold to grow, which transfers spores from the walls of the cave to the food. On a large scale, bacteria are introduced into the head of the ripening delicacy using special tubes, but this does not in any way affect the quality of the product.

Cheese mold

All noble mold on cheese- this is, in fact, the same penicillin in its pure form. Moreover, each variety of delicacy has its own type of fungus: in Roquefort it is Penicillium roqueforti, and in Morbier cheese Penicillium glaucum settles. A pure bacterial culture is grown in special laboratories and only in the province of Rouergue in France can natural strains of the fungus be found.

How to store

Soft moldy ones cannot be kept at home for a long time, so you should not buy this product for future use. To prevent the piece from quickly becoming moldy, ask the seller to first place the cheese on a tray and then wrap it in paper. If there is a place in the house with good ventilation, dark and cool, then it is better to put a piece of treat there.Storing blue cheesein the refrigerator is not the best option. It contains a lot of foreign odors and little oxygen.

How to eat properly

In cooking, there are a lot of recipes for dishes with an elite delicacy. However, you should not deny yourself the pleasure of enjoying the pure, refined taste of the delicacy without additives. You can serve fruit with soft mold: apples, figs, mangoes, pears. It’s good if there are walnuts or almonds on the cheese plate. Delicacies with a blue coating will taste better if you sprinkle a little honey on them.

What do you eat blue cheese with?other than fruits and nuts? They are also served with different wines. At the same time, for each variety, it is worth choosing a special brand of alcoholic drink. The sharp taste of Roquefort or Bleu de Cos will be emphasized by the addition of tart and sweet drinks - Sauternes or port. Brie, Camembert and other soft varieties pair perfectly with Chardonnay and sparkling champagne.

Recipes with blue cheese

The overseas delicacy is included in many delicious recipes: it is used to make excellent sauces, light salads, polenta and Italian risotto. In fashionable restaurants you can try cream of mushroom soup or enjoy green beans in creamy cheese sauce. Manyblue cheese dishescan easily be prepared even in your own kitchen.

Salad

• Number of servings: 5 persons.
• Calorie content of the dish: 225 kcal.
• Purpose: snack.
• Cuisine: European.

The homemade recipe for this salad originated in America, where it was nicknamed Cobb salad. In the classic recipe, the dish includes: low-fat bacon, chicken fillet, moldy cheese, avocado and cherry tomatoes. The special piquant taste of the delicacy is emphasized by a light dressing of olive oil. If desired, you can add a little Dijon mustard, olives and any herbs 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 leaves – 6 pcs.

Cooking method:

1. Fry the bacon, then sauté the chicken in the same oil.
2. Cut eggs, avocado and tomatoes into slices.
3. Place lettuce leaves around the plate, then eggs, cheese, bacon, chicken, avocado, tomatoes.
4. Refuel blue cheese saladolive oil.

Sauce

• Cooking time: 15 minutes.
• Calorie content of the dish: 390 kcal.
• Purpose: for lunch.
• Cuisine: European.
• Difficulty of preparation: easy.

Sauces based on noble fermented milk products are perfect with fish or lean meat. The advantage of this dressing lies in the ease of preparation. All you need to do is heat the cream a little and then dissolve the pieces of cheese treat into it. The thickness of the sauce is determined by the amount of cheese added and does not require additional thickening ingredients - starch, eggs or sour cream.

Ingredients:

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

Cooking method:

1. Cook the cream over low heat until thickened.
2. Add the cheese pieces, stir until completely dissolved.
3. Season blue cheese sauce with creamground pepper to taste.

Salad with pear

• Cooking time: 30 minutes.
• Number of servings: 1 person.
• Calorie content of the dish: 156.3 kcal.
• Purpose: snack.
• Cuisine: European.
• Difficulty of preparation: easy.

This salad is prepared in several steps. First, pieces of pear are caramelized in a frying pan in a special way, then all the ingredients are simply mixed. There is no need to season the appetizer, but you can use olive oil if desired. For more satiety, you can add boiled chicken to the salad. It will go well with sweet pear.

Ingredients:

• pear – 1 pc.;
• Roqueforti – 25 g;
• walnuts – 1 handful;
• sugar – 1 tbsp. l.;
• sesame seed – ½ tsp;
• balsamic vinegar -2 tbsp. l.;
• butter – 1 tbsp. l.

Cooking method:

1. Break the nut kernels and lightly fry.
2. Melt sugar, vinegar, butter in a frying pan. Caramelize the pear pieces into the mixture.
3. Blue cheese and pearPlace on a plate and sprinkle with nuts and sesame seeds.

Canapes

• Cooking time: 20 minutes.
• Number of servings: 4 persons.
• Calorie content of the dish: 387 kcal.
• Purpose: snack.
• Cuisine: European.
• Difficulty of preparation: easy.

Recipes for canapés with blue cheesewill be especially appropriate for a light buffet or a buffet-style banquet. You can thread any non-acidic fruit onto skewers: grapes, apples or pears. Or make hearty sandwiches on skewers from pork and several types of cabbage. Find out how to bring this idea to life from the following recipe with photos.

Ingredients:

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

Cooking method:

1. Cut fresh meat into pieces and fry.
2. Blanch the cabbage in boiling water and divide into inflorescences.
3. Thread food onto skewers.
4. Finish with a square of soft blue cheese.
5. The shelf life of skewers is no more than 24 hours.

Video: how to make Camembert at home

Blue cheeses are special varieties 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 mold can be white, greenish, blue or blue, but this in no way characterizes the freshness of the product.

Blue cheese: what are the benefits?

Classification of blue cheeses

Almost all of them are elite and absolutely all are expensive. Blue 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 types are made from goat milk. The cheeses in question can be divided into two large groups: white and blue cheeses.

When ripening, a thin light crust with a small amount of mold forms on the surface of white cheeses. This mold is specially “grown” by spraying with Penicillium. Because of this bacterium, cheeses have a piquant taste and excellent aroma that excites the taste buds. The most common white cheese is Camembert. It smells of mushrooms, damp earth and moss.

In blue cheeses, mold forms 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 cheeses depends on the preparation technology and ripening time. Blue cheeses have a salty-spicy or pungent taste, smell of mushrooms, nuts, and have hundreds of aromas. The technology for kneading dough for this type of blue cheese has remained virtually unchanged for centuries. The milk is heated to 30 degrees, and when it curdles, it is wrapped in gauze and hung. The serum begins to drip. After two weeks, salt is added to the cheese and mold fungi are introduced using long needles.

The benefits of blue cheeses

Cheeses made from goat's milk are considered healthier. They contain fewer calories and are easier to digest. Goat's 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 amount, 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 cell regeneration processes, which means wounds heal faster. Blue 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 blue 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 proven that this chemical connection stimulates the production of hormones by the adrenal glands, and also gives vigor and the ability to withstand the negative effects of stressful situations.

The benefit of blue cheeses is their high content of vitamin A, which strengthens the immune system, has a beneficial effect on the skin, and helps remove toxins.

The dangers of blue cheeses

Blue 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); - increased protein content, which will make it difficult to calculate the maximum allowable amount in the diet.

If a person has eaten too much noble mold cheese, then he will experience increased excitability and impressionability. People who abuse this delicacy are hyperactive and have trouble falling asleep.

It is undesirable to consume blue cheese for people who have been identified as individual intolerant to penicillin, as well as for those who have fungal diseases.

Blue cheeses are contraindicated for children and pregnant women. Listeriosis may develop, a food-borne infection characterized by cramping abdominal pain, fever, muscle pain, and indigestion. Listeriosis can lead to premature birth, miscarriage, and stillbirth.

The harm of blue cheese is also manifested in the fact that penicillin fungi secrete antibiotics. And antibiotics themselves, as is known, do not allow bacteria to multiply in the body. Unfortunately, the vital activity of not only harmful but also beneficial bacteria is suppressed.

The appearance of dysbiosis and intestinal infection after eating blue cheese is possible. But often the reason is not the cheese itself, but its expiration date. Due to their high cost, mold cheeses are not everyday products, and therefore can sit in the supermarket for weeks. If we also subtract transportation from the French provinces from the total shelf life (after all, only there they make real original blue cheeses), then there is little time left for sales. The integrity of the packaging and the temperature conditions 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 enjoy once. Be sure to check expiration dates.

You should not trust cheeses cut or packaged in the supermarket. Most likely, you will buy a very expensive but low-quality counterfeit product

Blue cheeses can be harmful to people with lactose intolerance.