Strong spirit: all about cheese

From the point of view of healthy nutrition, cheese product contradictory. On the one hand, he is very caloriene and is rich in not too impressive optimism saturated fats. But on the other in it there are many proteins and minerals. Moreover, in the process of ripening cheese, its protein becomes soluble and therefore almost completely <by 98.5%!>Uses the organism. 100 g of product by 25-40% satisfy the daily need of a person in proteins, by 25-30% in fat, 20-55% in phosphorus and 30-100% in calcium. By the way, it is calcium that plays a key role in the fiv splitting. Therefore, choosing a low-calorie <with reduced fat content>Sort, you can not be afraid for your figure, trusting calcium all the work on burning a cunning food component.

Low-calorie properties of such cheeses like mozzarella, feta and goat cheese, are laid directly to the recipes themselves. But the rest of the cheeses manufacturers have to facilitate intentionally in favor of fitness standards. On the labels of these varieties you will find the word "light". To taste, they do not differ from their fat analogues.

French or Russian

Cheeses differ in the types of milk and technologies of cheese. Usually, cow, sheep, goat, horse, buffaline milk (such as, for example, for classic Italian mozzarella) are used for their preparation. Less frequently goes to passing, camel, or even more than a marvelous bay of milk and milk of reindeer (from the latter, Finnish Ilves produce).

As for the methods of production, here you can navigate either into French classification (soft cheeses; pressed intimensional; pressed boiled; with a noble white mold; with wicked edges of red-band or spicy; with natural edges; with blue mold; melted), or on more simple and understandable Russian (solid, semi-solid, soft, brine, melted).

Titled specials

Like wine, cheeses product aristocratic. Therefore, their best varieties that meet all the requirements submitted by "cheese legislation", also assign special signs of differences: in France AOS , in Spain Do , in Italy Doc , In Germany G. U. , In United Kingdom Supreme Champion. So the study of labels is an important moment when buying cheese.

What should be the right cheese?

Trying to choose high-quality cheese, we can not always be focused on such generally accepted features of the fresh product, like smell or softness. Other cheeses are simply obliged to possess the specific smell, being dried and covered with mold. Each subgroup of cheeses correspond to their quality parameters.

* Fresh cheese <TArter, PH Louis, Aperipre, Rontel, Almete, Mascarpone> must have pure sour milk taste and smell, possess tender <permissible non-uniform>consistency. The color can be white, slightly yellowish, with a cream tint, but necessarily uniform throughout the mass.

* Soft cheeses distinguishes tender, homogeneous consistency and white mold on the surface. The taste of bright pronounced milk with barely caught mushroom tint and a small bitterness. Color "Test" from white to light yellow.

Strong Spirit All about cheese

* Cheese with blue mold sharp, salty, pepper. "Dough" gentle, oily, slightly crumble. All the "flesh" is permeated with streaks of green-blue mold. And the main color from white to light yellow.

* In solid and semi-solid cheeses Cork smooth, thin, without damage and without a thick subcorter layer, covered with paraffin film. Taste and smell moderately cheese, sour, with sharpness. "Dough" homogeneous throughout the mass, plastic, slightly brittle on bending. Color from white to pale yellow. The drawing on the section consists of "eyes" round, oval or angular shape.

* Sweepers The taste is moderately salty, fermented milk. The "dough" is dense, slightly brittle, the cheese has a fairly dense, gentle, Suluguni layered, elastic. Figure on the section in the form of "eyes", different in shape and sizes. In Bryneze and Suluguni voids are allowed incorrect.

Defects of all cheeses include low-rise or bitter taste and aroma, loose consistency, lack of drawing, cracks on the crust. Not suitable for food cheeses with outsided impurities in the test, lost shape affected by subcortical mold.

Alphabet of cheese plates

Acute and salt feta in the Greek salad, creamy ricotta in the Italian paste or in Lazagne, cheens in Georgian Khachapuri, Gruyer and Emmental in Swiss fondue it is impossible to list all the dishes in which without cheese can not do without cheese. But the most simple, least labor and truly elegant delicacy and remains a cheese plate. Try? Cheese <5 or more varieties>Cut by pieces of 25-40 g and lay out on a wooden board clockwise from gentle to spicy. The cheese plate is served by a knife and fork, and small portion slices are pierced with wooden skewers. Traditional decorations dishes nuts, coffee grains, mint leaves. In addition, cheeses are perfectly combined with fruit: pears, grapes, apples. Excellent addition to the cheese plate wine. But, if the beer party is planned, it is better to stock smoked cheese and a variety of spicy varieties.

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