Green cheese: history, production, recipes

To the blue cheeses our people have already got used to something and agreed to consider them noble. There were even fans of such varieties, which do not mind the presence of mold in them. But green cheese is a novelty for many. People suspect that this is also a type of mold varieties and treat it with suspicion. Meanwhile, in the past Soviet times, the green cheese enjoyed an enviable popularity and cost a penny. Those who remember those years, even pleased the new phenomenon of cheese to the people. And by the way, mold has nothing to do with its color.

Origin of green cheese

He was presented to the world by Switzerland - the birthplace of many varieties of this product. In the eighth century, in the canton of Glarus, the monks successfully produced green cheese. The name "shabziger" was given to him already in the middle of the fifteenth century, when his recipe was officially documented. The main advantage of the Swiss product is a very long shelf life. Since it is made exclusively from skim milk, it does not deteriorate for several years.

Over time, green cheese began to be produced in other countries. Not all grades are recognized, because sometimes dyes are used to obtain the desired color. Among the most successful competitors of the shabziger, Italian pesto green cheese can be mentioned. It is based on the technology of parmesan cooking. The taste has a pronounced note of basil. Italian green cheese was named for the famous sauce, whose taste is somewhat similar to that of cheese. The Dutch, in fact, lay the ingredients of this sauce in their version of the product.

Production technology

To prepare a green cheese, the Swiss standardly ferment milk, drain the serum and leave the mass to ripen. When it is properly sealed, it is grinded with salt, spices and herbs - fenugreek, breadfruit or blue clover. Packaged in forms (most often conical, for the subsequent convenience of rubbing), the cheese is dried. It is the interaction of the blue color given by the plants and the yellow shade of milk that gives the characteristic color to the finished cheese. The taste of Shabziger is also very memorable: brackish, rather spicy, with bitter and distinctive peculiar aroma.

Omelette with green cheese

In our country it is easier to buy green pesto cheese than a shabziger. In Italy it is used in salads, a variety of fish and meat dishes, pizza and, of course, as accompaniment to pasta. Green cheese is good as a snack for wine. There are also the first dishes with his participation. Our people liked to serve green cheese for breakfast. Recipes for morning meals with him are quite diverse. Usually it is either bought already rubbed or rubed independently.

Very tempting in the morning a green omelet. For its preparation, a small bunch of onions and pens are cut as small as possible. Three eggs are beaten with a spoon of grated green cheese and white ground pepper. In olive oil, a green onion is at first slightly added; When it becomes dark, the egg mixture is poured in. Omelette can be browned on both sides, and it is possible, when the eggs begin to thicken, wrap the edges to the center, turn off the hotplate and hold a couple of minutes in a pan. The dish does not need any spices, or salt: green cheese contains enough in itself.

Toasts with green cheese

Fast, tasty and healthy morning meal! A little fresh washed spinach and a quartered peeled avocado are passed through a blender, mixed with green cheese chips and spread out over four thin slices of bread. You can add some sauce to the mixture (pesto, of course, is the most suitable), and you can do without it. Pre-toasted toast in vegetable oil - and before dinner you do not want, while breakfast is quite dietary.

Snack to beer

Green cheese is useful and fans of a foamy drink - after all it is salty and spicy, so that the appetizer turns out delicious. A glass of peanut peeled on medium heat in a dry frying pan for about five minutes. In the bowl, green cheese is ground, ground pepper, dried garlic, a little sugar and a spoonful of olive oil. In this mixture, nuts are dropped and put on a baking sheet in the oven for about five minutes. Under such an appetizer, beer is drunk much more sincerely than for shop crunches or chips.