Blue cheese. Name and taste characteristics

What is a cheese with mold? The name of this type of product speaks for itself. This is a special kind of cheese, into which bacteria that are safe for the human body are added. From them also there is a mold. Basically it is bacteria of the form Penicillium. They have a characteristic specific taste and smell. Basically, French cheeses are made with the use of this bacterium. For example, camembert or brie. The color of mold can be white, blue, blue, green and so on. It may lightly cover the top of the cheese head slightly or be inside in the form of peculiar veins. Soft cheese with mold is made from cow's milk. Depending on the region and pasture depends the taste of milk and, consequently, the finished product. The exception is the cheese with mold, whose name is Roquefort. Sheep milk is used for its production .

Conditionally, you can divide the cheese into soft and blue. In most of them are elite varieties. On average, the maturation period is from two to six weeks. Flavor tints and aroma can be very diverse. It all depends on the method of preparation. From the point of view of production technology, soft cheeses are divided into several types. Some are ready for use immediately after production is completed, and others require a short exposure. Therefore, cheese with mold, whose subgroup name corresponds to the description of appearance, can be divided into:

1. White cheeses. On their surface a thin white crust with a slight mold coating is formed. Its cultivation is carried out by spraying penicillin bacteria. As a result, the cheese is obtained with a peculiar piquant taste and smell: a little ammonia, acutely peppery or mushroom. The most popular cheese with mold, whose name is Camembert, has a characteristic smell of raw soil, mushrooms and moss.

2. Blue cheeses. Maturation occurs from the inside. Therefore, on the surface of the cheese ball , a deposit of blue mold is formed. Cheese with mold (the name of the most common species - Roquefort) is kept in a deep cellar. Satiety of taste depends on the maturity period. White or pale yellow mass, permeated with veins of green-blue mold, reminiscent of marble, has a sharp spicy taste and mushroom flavor. Manufacturing technology is quite simple, but very laborious. Folding the milk occurs at a temperature of 30 degrees, the cheese mass is suspended in a gauze pouch so that the whey drains naturally. After two weeks, the cheese is pierced with needles with mold fungi and salt. It turns out that veins are distributed evenly throughout the mass.

In addition, the cheeses are divided into two subgroups: with natural and washed edges. In the latter the mold goes along the edge and it develops from red bacteria. The crust of the cheeses of this species has a brownish or light orange color. Most of these cheeses are produced in Burgundy. The raw material for varieties with natural edges is goat or sheep's milk. This is a very high-calorie cheeses, so use in your diet should be limited to 50 grams per day.