When people first mastered the technique of preparing such a dish as cheese, they ate it, of course, without mold, the presence of this component was considered a sign that the product was spoiled. According to legend, it was introduced by a shepherd from Roquefort. He simply forgot a piece of cheese in the cave, and when, a few months later, he returned there, he found it already covered with mold. The shepherd had no other food, so he had to try. The young man liked the taste of blue cheese, and he shared this new dish with fellow villagers, who later also began to put the product in caves. Of course, such a product appeared a little earlier, and this legend explains the appearance of one of the subspecies: Roquefort.

Variety of types of mold

The culture of Penicillium candidum is used in the manufacture of cheeses, for which it is necessary to form a dense fluffy crust of white mold. These include cheeses based on cow’s milk: Brie or Camembert, Cambozola, Neuchâtel.

The Geotrichum candidum strain is used for goat’s milk cheeses, the surface of which is covered with a specific wrinkled crust of a creamy white shade: Valence, Crotten.

P.roqueforti mold is required for making cheeses with blue-green veins: Dor Blue, Gorgonzola, Roquefort, Stilton.

Types of blue cheeses

The most famous is the French Roquefort cheese. It has a nutty flavor with a complex range of nuances. The cheese is made only from sheep’s milk produced by the Lacon breed in the French province of Rouergue. It is in the grottoes located there that real Roquefort is produced, which is enshrined at the legislative level. It takes 90 days to fully mature.

Camembert is another traditional French cheese. Its surface is covered with a fluffy white mold. The palette of tastes is very different, it includes milk, and nuts, and mushrooms, fruits and even garlic. It all depends on the type of Camembert and the place of production.

It is prepared with one peculiarity: for better quality it is produced in the autumn-winter period, when the high temperature does not interfere with the proper development of mold. The ripening of the cheese lasts for a month.

Brie cheese was crowned during the Congress of Vienna 1814-1815. According to legend, during the celebration of the victory over Napoleon, Talleyrand, his former minister, invited the Allies to celebrate the event by conferring a high title on the famous cheese.

Its production is established in the Ile-de-France region, where only unpasteurized cow’s milk with the addition of calf rennet is used for its production. After 6-8 weeks, the cheese takes on an aroma similar to fresh leaves and mushrooms.

With blue mold

The blue cheese is streaked with mold. Its spores are injected with special needles, during the aging process, air is provided. Contains penicillin, which does not harm the body if consumed in moderation.

Main varieties:

Roquefort is a spicy spicy cheese. For making in the classic form, only goat’s milk and mold from caves in the mountains of southern France are used.
Dorblu – appeared in Germany over 100 years ago. It is a creamy, dense texture with a marbled pattern created by mold. A product with a pungent spicy flavor reminiscent of nuts and mushrooms.
Gorgonzola with a spicy aroma originally from Italy. Young cheese is soft, after 4 months of ripening it becomes dense.
Danablu is a salty spicy white cheese with a marble pattern of blue veins of mold.
Stilton is from England, the raw material is cow’s milk cream. The structure is brittle, the color is creamy, the aroma is fruity.

All blue cheeses are snack foods, high fat, spicy, slightly salty.

With white mold

Such mold does not grow inside, like blue mold, but covers the cheese head with fluff. Possesses the most delicate exquisite taste, similar to mushroom. The strains are not introduced into the fermented milk product, they themselves settle on it from the air, which is saturated with spores in the room where the cheese ripens. 4 varieties are in the greatest demand:

Camembert is made from cow’s milk. Has a mushroom aroma, high fat content.
Brie – has a rich spicy aroma and a delicate taste of cream. Gourmets prefer varieties that have a soft crust.
Neuchâtel is a cheese with a deep mushroom aroma, granular structure.
Spicy Boulette d’Aven – has a grainy, loose structure.

White cheeses are served for dessert. Mold contributes to the rapid digestion of all food consumed.

With red mold

These are exotic varieties with a crust of red shades. This is how it becomes after processing the cheese heads with alcoholic beverages.

Varieties:

Livaro – made from fatty cow’s milk of the highest quality, vegetable juices, sea cane are added. The product has an expressive pungent taste.
Reblochon – orange crust covered with white down.
Epuiss is a soft cheese with a velvety consistency. The crust is dark orange and is obtained by washing in brandy. The heads are small, traditional containers are wooden boxes.
Limburgsky cheese – refers to semi-soft. The aroma resembles the smell of unwashed feet, so only gourmets can appreciate the product.

How blue cheese is made

Now, of course, no one puts food in a cave anymore. The ingredients for blue cheese are actually the cheese itself and the mold. Not everything is safe for human health. The following types are used in cheese making: Penicillium camemberti, Penicillium candidum (white), Penicillium roqueforti, Pencillium glaucum (blue). Each type has its own cooking technique. For the preparation of the cheese itself, fatty cow and goat milk is used. Sometimes sheep are also taken.

How blue cheese is made industrially

Traditional producers strictly adhere to the manufacturing conditions when preparing moldy cheeses.

In Russia, cow’s milk is mainly used for the preparation of such cheeses. Before use, it is pasteurized at a temperature of + 74- + 95 ° C for 20-25 seconds. The milk is chilled and immediately sent to cheese making.

Milk is placed in a cheesemaker and increased doses of starter cultures (0.3-3%) are added, consisting of strains of lactic acid and aromatic bacteria, and for some types of cheese – and lactic acid sticks. Solutions of calcium chloride and rennet are also added there. As the curd is curdled, it is cut into large pieces to separate the curd and whey.

After completion, the finished curd grain is sent for molding, during which each layer of curd mass with a height of 2-3 cm is inseminated with mold cultures.

The molded heads are left to self-compact the product for 2-3 days at an ambient temperature of + 18- + 22 ° C. During this period, the molds with cheeses are turned over according to a special scheme: on the first day every 10-12 minutes (3 times), and then after 10-12 hours.

At the end of 3 days, the cheeses are removed from the molds, washed and salted. Apply dry and wet cheese salting. In the first case, within 8-10 days every other day, the cheeses are rubbed with dry salt and kept at an ambient temperature of + 8- + 10 ° C.

With wet salting, the cheeses are placed in baths with a saline solution of 22-24% concentration and a temperature of + 13- + 15 ° C. At the end of salting, the finished heads are washed and dried within 24 hours.

For ripening cheeses require a temperature of + 6-8 ° C and a relative humidity of 90-95%. The period is different for each type of cheese. At this time, the heads are periodically wiped to remove the secreted mucus. At the end of ripening, the cheeses are packed and sent for sale. Cheese is stored for no more than 2 months at a temperature of + 1- + 6 ° C.

How to make blue cheese at home

It is also possible to cook your favorite cheese at home. To do this, you should purchase Penicillium sandidum, calcium chloride and rennet in a specialized store.

From the equipment you will need a colander, a large saucepan, a long knife for cutting the curd, measuring dishes, a thermometer to control the heating temperature of products, a drainage mat on which cheeses will ripen, a 30 liter plastic container for draining whey, molds up to 20 cm in diameter.

All inventory should be thoroughly sterilized before use.

Consider the preparation of cheese using the example of Brie cheese.

You should know that 1.5 kg of finished cheese comes out of 10 liters of cow’s milk.

Recipe:

8 liters of milk
¼ h. L. mesophilic bacteria Leuconostoc lactis,
⅛ h. L. powder of white mold Penicillium sandidum,
¼ h. L. calcium chloride
¼ h. L. liquid rennet,
4 tsp salt.

Technology:

Heat milk to +31 ° С.
Sprinkle the surface of the milk removed from the fire with bacteria and mold powders, set aside for 5 minutes.
Stir gently from top to bottom to transfer the powders to the bottom.
Dissolve calcium in 50 ml of cold water. Add to milk mixture.
Dilute rennet in 50 ml of water and add to the rest of the mixture.
Gently lower the starter culture to the bottom and set aside for 1.5 hours, covered with gauze or a towel. Then check the quality of the fracture.
Using a long knife, cut the curd in a saucepan into 2.5 cm cubes.
Stir with a slotted spoon for 10 minutes to reduce the size of the clumps and form round edges.
Place the stand in a large container, and on it a cutting board covered with a drainage mat.
Remove excess whey and place the curd curd into cheese molds.
Place the prepared forms in the container. After 2 hours, turn the molds over, and remove the separated serum. After 2 hours, repeat the procedure again. Leave the forms in the container overnight. Then turn over again. It takes 24 hours to separate the serum.
Change the drain mat in the container to a dry one. Sprinkle the curd mass on all sides with 1 tsp. salt and place in a container.
Leave the cheese to ripen at a temperature of + 10- + 13 ° C and a relative humidity of 90% for 12 days, during which it should be completely covered with mold.
Turn the cheese daily and remove any leaking whey.
After 12 days, transfer the cheese to paper and put it back into the container.
It takes 4-5 weeks for the cheese to fully ripen. The finished product is stored in the refrigerator for up to 6 weeks.

Cooking process of different types

White cheeses with mold are distinguished by the fact that the crust only covers the product itself. It has a savory, spicy, sometimes nutty flavor. The process of preparing the curdled milk begins. Then salt is added there. White mold is either applied over the product (sprayed with a special solution) and left to mature, or simply placed in a cellar with walls covered with fungi.

This category of cheeses includes brie, camembert, and belly-de-chevre.

Blue cheese recipes involve introducing spores into the food with fine needles. Thus, in the process of maturation, it is distributed inside in bright blotches. At the initial stages of preparation, the milk is also curdled and salt is added, and then the whey is allowed to drain. After that, the fungus is already injected. During the ripening process, the room where such cheese is stored must be well ventilated. This way the mold spreads better over the head.

These cheeses include Gorgonzola, Dor Blue, Stilton and Roquefort.

Less well known are cheeses with the so-called red mold (although it is more orange or pink). During the preparation process, fungal cultures are not added to curdled milk. Raw materials are placed in cold, damp basements and mold forms on its own. The crust is regularly washed with brine and wine or cider (which gives the characteristic color), and cleaned with brushes.

The group of cheeses with red mold includes Epuass, Livaro, Reblochon.

Is it possible to cook such a product yourself

If you are interested in how to make blue cheese at home, recipes will come to your rescue. They all roughly repeat each other. For about 500 grams, you will need the following ingredients as ingredients:

4 liters of milk with a high percentage of fat.
Salt to taste.
Sourdough (you can use sour cream), a little more than a glass.
A teaspoon of rennet (abomin or pepsin).
The mold itself. You can order it online, but some home cooks advise you to cut it from store-bought cheese.

It is also necessary that you have certain kitchen utensils:

Deep saucepan.
Colander.
Gauze.
Press and form.

When you have acquired everything you need, you can start cooking yourself. It consists of several stages:

Stir heated milk and sourdough, add rennet and mold culture.
After a few hours, put the resulting mixture in a colander covered with gauze. Then hang cheesecloth with the mass over a saucepan or basin, in a dark, cool room, so that all the serum is glass. This process usually takes several hours.
The next step is to put the future cheese under the press. He must lie there for at least 12 hours.
Add salt to the product, place in a mold and leave for 2-3 days. During this time, the cheese must be constantly turned over. The temperature should be from +5 to +10 degrees.
After three days, transfer the cheese to the perforated dish. Mold can only grow by getting oxygen. In this form, the product will need to be left for about 20 more days.

Now you know how to make blue cheese at home. This is a long and painstaking process, but upon completion you will be able to boast that you have prepared an exquisite and expensive delicacy with your own hands.

How to make Stilton cheese?

Stilton with mold is considered the king of English cheeses. Two types of stilton are produced: the main one is blue stilton (refers to blue cheeses) and the lesser known white stilton. This stilton can only be produced in England in the regions of Derbyshire, Leicestershire and Nottinghamshire.

This cheese contains ascorbic acid, which strengthens the immune system and increases the protective functions of the body. Thanks to the presence of choline, the level of cholesterol in the blood is normalized.

Stilton is often added to vegetable pureed soups, especially broccoli and celery. Used in sandwiches with a variety of crackers, biscuits and gourmet breads. According to the English tradition, this cheese is washed down with port. Stilton is usually served during a Christmas meal.

Ingredients:

7.5 liters of milk, ⅛ tsp. dry mesophilic starter culture, ½ tsp. liquid rennet, ½ tsp. calcium chloride 10%, ⅛ tsp. strain of bacteria blue mold Penicillium roqueforti, 2 tbsp. l. salt

Slowly heat the milk in a water bath to 31 ° C, stirring constantly. Dissolve liquid rennet in 50 ml of water. Dissolve calcium chloride in 50 ml of water. Add calcium chloride to milk, mix gently. Turn off the heat and sprinkle the mesophilic sourdough on the surface of the milk. Let stand for 3-4 minutes, then stir, trying to distribute the starter culture throughout the milk. Cover and leave the milk for 45 minutes. Then add the rennet dissolved in water, mix well and leave for 30 minutes. Check the clot for a clean compartment, if necessary, leave for another 10-15 minutes.

Cut the curd into 1.5 cm cubes and leave for 20 minutes. During this time, the curd curd will settle to the bottom, and the whey will rise. Line a colander with a double layer of cloth. Use a slotted spoon to transfer the clot into a colander, leave to drain for 1 hour. Tie the edges of the fabric to make a pouch, and hang up so that all the serum is glass. Place a bag of cheese mass under a press with a pressure of 1.5–2 kg for 12–15 hours at a temperature of 23–24 ° С. Then remove the curd from the bag and cut into small pieces with a side of 0.5–1 cm. Mix salt and mold powder, mix with the cubes of cheese mass with your hands in sterile gloves.

Line the pressing mold with cheesecloth, place the cheese cubes there (straighten out all the folds of the fabric) and shape the cheese head. Place a mold with cheese under a weight of 2-3 kg for 10 hours. Turn the cheese over in a mold every 5 hours and press it overnight. Then turn the mold over and continue pressing the cheese for another 2-3 days with a pressure of up to 2 kg, turning it over every 10 hours and changing the cloth or gauze once a day. Make sure that the surface of the cheese dries evenly from below and from above. After 3 days of pressing, the cheese will be ready to ripen.

Remove the cheese from the mold and pierce it vertically and spirally with a sterile knitting needle in several places, starting from the center, to create space for mold growth, at a distance of 2 cm from each other. The punctures should be made ⅔ of the height of the cheese. Place the cheese in a ripening room with a temperature of 8–10 ° C and a humidity of 85–95%. To achieve the desired moisture content, place the cheese in an extra container with a lid. At the bottom of the container, put 2 paper towels, a drainage mat. The humidity should be controlled by opening and closing the lid. If moisture forms on the sides and lid of the container, wipe it off with a paper towel. Change paper towels at the base of the container as they get wet.

In the first stages of ripening, when the blue mold on the surface is growing quite actively, once a week, remove the mold formed on the surface of the cheese with a knife, lightly scraping the surface of the cheese. The higher the humidity in the ripening chamber, the more active the growth of mold will be. The first manifestations of mold on the surface of the cheese can be seen after one and a half to two weeks of ripening. Then the amount of mold will increase, gradually drying out and forming streaks of greenish-brown color on the surface of the cheese. If the surface of the cheese is moist enough, a pink-orange crust will gradually form on it, and if the surface remains dry, then a slight bloom of white mold. In about 3 months, the cheese will be ready, but it will acquire a richer taste in six months.

How to make Roquefort cheese?

Roquefort is the most famous French blue cheese.

On top of the Roquefort is covered with a white, slightly damp and shiny crust. Inside – oily pulp with blue mold, which forms small cavities. Handmade cheese can be distinguished by the uneven distribution of mold inside.

Roquefort has a distinct unique taste, reminiscent of the taste of hazelnuts. The smell is a complex bouquet based on the smells of sheep’s milk and limestone grotto. The characteristic taste and aroma of the cheese is due to the presence of the mold Penicillium roqueforti, which can be found in the Roquefort caves. Traditionally, cheese makers left the bread there for 6-8 weeks in order for mold to grow on it. The bread was then dried and ground into crumbs to form a powder that was used to make blue cheese. Nowadays, they use mold grown in the laboratory.

Since the tender pulp of roquefort contains blue molds that are easily destroyed with a knife, a special device is used to cut roquefort and other blue cheeses.

Ingredients:

8 liters of milk, ¼ tsp. mesophilic starter culture, 1/16 tsp mold culture Penicillum roqueforti, ¼ tsp. calcium chloride, ¼ tsp. rennet, 2 tsp salt

Heat milk to 30 ° C and add mesophilic starter culture. Wait 5 minutes and add mold. Stir gently and leave the milk covered for 30-40 minutes. Then add calcium chloride, diluted in 25 ml of water, and rennet, diluted in the same amount of water, mix. Cover again and leave for 90 minutes. A dense clot is formed, which must be cut with a knife into large pieces. After 5-10 minutes, the serum will begin to separate. Pour the clot into a colander, covered with gauze folded several times. Leave for 15 minutes until all the whey is drained. Tie the gauze gently and hang over the container for 30-40 minutes. Then put the cheese under a press weighing 4 kg and leave for 10-12 hours (you can overnight).

Transfer the cheese to a deep bowl, cut into medium pieces and add salt. Then transfer the mass to a cheese mold and compact. On the first day, you need to turn the mold with cheese 4-5 times, on the second day – a couple of times. On the third day, remove the cheese from the mold and let it dry. Then gently knit a knitting needle to puncture the entire surface for mold growth. Transfer the cheese to a container with a lid and put it in a cold room (about 10 ° C) for a month. In the first week, turn the cheese every day, and starting from the second – once every 2 days.

What medicinal properties do different varieties have?

Blue cheese benefits from its high calcium and protein content. The mold in these cheeses is inside the product, not on the surface.

The most common varieties of blue cheeses

Rockfor

This is a very famous type of cheese with a green mold, the properties of which should be discussed separately. It is made from sheep’s milk. Its anti-inflammatory properties make it an aid in the fight against joint diseases such as gout or arthritis. In addition, it prevents the development of diseases of the blood vessels and heart, the development of cellulite and slows down aging. The calorie content of Roquefort is 337 kcal.

Gorgonzola

This cheese is riddled with blue mold. A lot of controversy is caused by the question of its benefits and harms. It prevents the formation of blood clots due to the content of peptides in its composition. It is considered by many to be a powerful aphrodisiac. In addition, it strengthens the immune system, strengthens bones and helps them grow. The calorie content of this cheese is 351 kcal. It also acts on the body as an antioxidant.

“Dor Blue”

This type of cheese helps to cope with severe stress, increases blood clotting, protects the body from the aggressive effects of carcinogenic substances. The calorie content of this variety is 354 kcal.

Stilton

This type of cheese is able to normalize cholesterol levels. In addition, its regular use helps to improve the composition of the blood, prevents dehydration. The calorie content of the stilton is 353 kcal.

The penicillin fungus does not grow in nature, it is the result of tremendous human labor. Scientists have been working on its creation for a long time. The fungus is grown in basements, where it grows in special habitats. In such cellars, white-mold cheese ripens, which can bring a lot of benefits, but can also harm health.

tissues and organs are restored better when using this product. This is due to the content of amino acids in it. The most popular white cheeses are Brie and Camembert, which have a white rind.

Important! If you want to try blue cheese for the first time, experts advise you to give preference to the “brie” variety.

Health Benefits

Fungi add usefulness to cheeses. Product properties:

help to absorb calcium;
synthesizes melanin, which resists harmful ultraviolet light;
improve the work of the gastrointestinal tract;
have a beneficial effect on the production of hormones;
accelerate wound healing.

More benefits in goat milk products: less fat, calorie content, better absorbed.

Rich source of phosphorus

Healthy bones and teeth are impossible without phosphorus, which is rich in all cheeses with mold. They are useful for children, prevent the development of rickets. Phosphorus is also involved in many other processes in the body.

Improves memory

Fermented milk products with mold nourish the brain with valuable substances. Memory improves, the risk of developing diseases associated with its violation is less. Useful at an early age for the development of mental abilities, in old age in order to prevent memory problems. Helps people of all ages, especially with heavy brain loads.

Strengthens the immune system

Minerals and vitamins are well absorbed by the human body, enhancing immunity. Calcium, sodium, zinc, vitamin A play a special role in this. A healthy immune system better resists disease.

Fights arthritis

A problem for many elderly people is joint diseases. Thanks to penicillin, such cheeses relieve inflammation and pain. It will not be possible to get rid of arthritis completely, but it turns into an inactive form, the patient’s well-being improves. Also used for prophylaxis.

Good for the heart

Vitamin K and other substances that enter the body along with cheese and fungi have a beneficial effect on the heart muscle. In people, cholesterol levels decrease, blood vessels become stronger, and the likelihood of blood clots decreases.

Prevents osteoporosis

Weakening of bones, a tendency to destruction are more typical for women. Calcium, which has a key role in strengthening bones, helps prevent osteoporosis.

Milk protein

Some people are unable to consume milk due to lactose intolerance. The source of milk protein for them are cheeses, which the body tolerates without complications.

Features of the impact on health

Blue cheese is especially beneficial for people with 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 regenerating effect.

What is useful 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.

White mold varieties are rich in conjugated fatty acids that have anti-tumor properties.

For women, the product is useful in preparation for pregnancy, when the body needs to create reserves of calcium and phosphorus.

Eating mold cheese in moderation on a daily basis relieves premenstrual syndrome and prevents the development of depression.

Men need these products for high physical and mental stress. Tryptophan will provide inspiration, and lecithin will prevent creative burnout.

Due to its high nutritional value and expressive spicy taste, a small amount of cheese creates a feeling of fullness and comfort without burdening the stomach.

With the abuse of cheeses with mold, an increase in body weight is possible due to their high calorie content. Headaches may also appear as a reaction of the body to an excessive amount of cheese fungi.

During pregnancy, during lactation

During this responsible time for women, it is forbidden to eat moldy cheese. Cheese dough is a favorable breeding ground for Listeria. These pathogens can provoke the development of listeriosis 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.

This is fraught with spontaneous abortion, fetal development disorders, and infection of the baby during breastfeeding.

Is it harmful to the health of children

For children under 12, it is better to offer regular cheeses. The use of mold varieties by babies threatens the development of listeriosis. This disease can slow down the physical and intellectual development of the child, weaken his immunity.

Listeria and their effect on the human body are still poorly understood. Therefore, there is no guarantee that the baby will receive adequate treatment when infected. After 12 years, you can begin to accustom your child to elite cheeses to form healthy eating habits.

Better to start with Bree. It has a delicate texture and a mild mushroom aroma.

In old age

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

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

They also improve memory and mental activity.

Harmful qualities of the product

Today there is a sufficient amount of scientific research about blue cheese, the benefits and harms of which are overgrown with new facts. From the whole set of information, we can conclude that excessive use of penicillin treats can provoke:

Dysbacteriosis, because a natural antibiotic – penicillin – can destroy its own microflora;
An allergic reaction, redness and itching;
Fever, vomiting, and even miscarriage in pregnant women. This is due to the presence of listeria, bacteria that cause infectious diseases, in cheese with mold. The child’s body is also susceptible to these microorganisms, so you should refrain from consuming moldy cheeses;
Addictive due to the large amount of salt.

So, we looked at cheeses with white and blue mold, found out what benefits and harm these types of delicacies do to people.

Important tips for use

Each cheese is unique in its own way and correctly selected additions reveal the flavor palette even more.

Salted Roquefort can be combined well with jam, fruit, honey, vegetables and herbs. The nutty flavor sounds great with fortified red and white wines.

Dor blue is eaten with nuts, figs, apricots, grapes and a crispy baguette. Delicate sauce for pasta, pizza and salads is not complete without it.

Spicy gorgonzola will perfectly set off potatoes and soft bread, and this cheese will give an unusual rich relish to mushroom casseroles and pies.

The presence of an Italian delicacy Fragrant brie is in perfect harmony with pineapple, melon, nuts and shrimps. If you remove the crust from the head, you can make amazing soups with the brie.

Spicy camembert, with a touch of mushroom notes, fully reveals its taste along with champagne, jelly, honey and sweet fruits.

We found out whether moldy cheese is good for the body, however, few people know that it should be consumed in the evening. It is at this time of day that calcium is absorbed best. For the same reason, a cheese platter is usually served at the end of a meal.

Interesting Facts

Blue and white molds don’t get along well. The first is more aggressive and suppresses the second, so their production is distributed to different places.
The latest discoveries of scientists are truly amazing: penicillim slows down the aging process and removes cellulite! Here it is – the elixir of youth and beauty!
Before the advent of pasteurization, all cheeses contained fungus, since there are always spores in the air.

Thus, blue cheese is a unique product containing the most valuable amino acids, trace elements and vitamins. The inclusion of such a natural product in the diet will bring tremendous health benefits. Nevertheless, do not forget about the rule of the golden mean. Overeating can be harmful and harmful. In other words, cheese with mold, the benefits and harms of which go hand in hand, should be consumed in moderation. Find a treat to your liking in all the variety of varieties, and you will immediately feel all the magic with mold!

Conclusion

Due to the low awareness of domestic buyers, the benefits and harms of blue cheese are still a mystery to many. This is indeed a rather specific product, but with proper use, following the recommendations and contraindications, it will be an excellent addition to the dining table and will not have a negative effect on the body. As sales grow, most of the preconceptions disappear, and fewer and fewer people believe that moldy cheese is bad for you.

Testimonials

Marynich Evgeniya, 32 years old, Moscow

Blue cheese is our favorite delicacy! I eat it infrequently – about once a week. I started with Brie cheese, but now I can’t refuse Stilton and Gorgonzola. I like the fact that the taste is not like any other product that I have tried before. I make hot snacks from cheese, add to spaghetti and eat small pieces with wine. I did not notice any negative influence. Unless it’s hard to stop and not eat the whole package!

Zaitsev Sergey, 24 years old, Ufa

The first time they gave me a taste of cheese with white mold, when I was 18. Then it was still difficult to get it in Ufa, my grandmother brought it from the capital on the occasion of my birthday. At first I did not appreciate the delight of the relatives, I tried it and forgot. Then, as he matured, he decided to try again – to do, so to speak, a control sample. Now, sometimes I pamper myself with small pieces of Camembert. I don’t know how it works, but after use it immediately improves the mood!

Sources used and useful links on the topic: https://FB.ru/article/441164/kak-delayut-syir-s-plesenyu-ingredientyi-i-retseptyi-syir-s-plesenyu-polza-i-vred https: / /SirovaRus.ru/stati/kak-delayut-syr-s-plesenyu https://ZozhMania.ru/produkty/chem-polezen-syr-s-plesenyu https://prokalorijnost.ru/kak-sdelat-syr-s -plesenyu-v-domashnix-usloviyax https://chem-polezno.com/zhivotnogo-proiskhozhdeniya/syr-s-plesenyu https://foodexpert.pro/produkty/zhivotnovodstvo/syr-s-plesenyu.html https: // syrkus.ru/pro_syr/syr-s-plesen-yu-pol-za-i-vred https://poleznii-site.ru/pitanie/molochka/chem-polezen-syr-s-plesenyu-i-mozhno-li -ego-est.html

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