The Benefits of Cheese for Man

The history of the cheese is quite ancient, but before this the given product has reached almost in the form in which it was eaten by the ancient gods. Of course, at the moment the assortment of this product on the shelves of stores, supermarkets and markets is simply amazing, but it's mostly due to all kinds of additives. He remained an ancient product, produced from milk of a cow or a goat.

What is the use of cheese?

Dieticians are very interested in this product, so they looked at it more closely. It turned out that during the maturation of cheese in it there are processes that are similar to the process of digesting milk by our body. But people use milk from the first days of life. Cheese is a product in which the minerals in which our body so needs are perfectly balanced are perfectly balanced. While this is a very fatty food, it is absorbed very easily and does not become a source of allergic reactions. Therefore, the benefits of cheese seem obvious. However, opinions may differ.

It is generally accepted that the best kinds are French, Austrian and Swiss cheeses. This may be due to the fact that the local cows graze in the excellent alpine meadows, absorb the greenest grass, and in the stables listening to Mozart's symphonies and Strauss waltzes, because of what their milk is simply saturated with the smells of flowers and sun. In the mountains of these places, and now there are many monasteries, in which cheese was practiced for centuries, the secrets of these recipes were not disclosed. Many secrets are now considered to be the "highlight" of these monasteries. Monks produce their product in small quantities, so it always keeps in price and at a decent level.

Once upon a time, monks noticed that when you added herbs to the sour and squeezed milk, followed by smoked products over fire and soaked in brine, you can get a special taste. So it turned out cheese - the first primitive cheese, the benefit and harm of which is still amazing. Later, various substances were added to it, providing the most complicated processes of fermentation, in order to achieve an incredible taste. It is with these times that the birth of many monastic secrets of cheese making is associated. However, the monks were not aimed at conquering the world with their products, they made them for themselves. On the table of Europeans and Americans, such cheese, whose harm is minimal, was not so long ago. On the Russian market, you can also find such a product, but its cost is very high.

Cheese is one of the best dairy products of great value. In cheese you can estimate the concentration of all the most useful properties of milk, and it contains a lot of protein, easily digestible calcium, as well as vitamins A and B2. At the same time, it contains a lot of cholesterol and fat.

It is important to know how to choose a quality cheese. During the selection of hard and semisolid varieties, attention should be paid to the integrity of the crust, it should not crack, it should not have droplets of moisture. The cheese should not have a white plaque reminiscent of mold, it should not smell of ammonia or other foreign smells.

Benefits of cheese with mold

Let's evaluate the situation on the market of this product. Now the most important groups of monastic cheeses are represented on the market: semi-solid, hard, blue, soft, with crust of penicillin and noble mold. Some of them were born a couple of centuries ago. They were so delicious that the monks had only to pass the recipe from generation to generation, without introducing any changes into it. Maybe the secret is in the brine, which is washed daily by a cheese head, somewhere it is made monastic wine, and somewhere - beer. The taste of the final product depends on the type and quality of the wash. Some cheeses when ripe are wrapped in a linen cloth, giving a special taste. The visiting card of the monasteries is their crust, which has long been recognized by customers.

Not so long ago, monks began to produce soft cheeses with mold. Not everyone likes this product. The benefits of cheese with mold have long been recognized by nutritionists, and the product itself is considered aristocratic. They are produced very long, and the process is very expensive, because it is done manually. Usually only one kind of noble mold is cultivated in cheese: blue or white penicillin. However, there is also a very original product, which combines both types of mold. First, the blue mold ripens inside, and then white appears outside.

So, we must understand that cheese is not only very tasty, but also extremely useful!