Cheese with mold appeared not so long ago in our markets, but this did not stop him from gaining popularity among critics and ordinary people. However, do not rush to buy this product, since many people do not understand the features of its storage, use, and can not always choose the right kind of cheese. If the wrong choice of cheese with mold can cause harm to health, as well as for ever to discourage the desire to ever try it.
Variety of cheese with mold
To date, the market presents a large number of types of cheese with mold, we also consider the most popular.
Red mold . Such sorts of cheese are covered with red mold, formed during its ripening, when they are processed by special bacteria. Representatives of this sort - Munster and Livaro.
White mold . This is the most numerous group, in which there are such cheeses as Camembert and Bree. This kind of cheese is covered from the outside with a white coating created by storing cheese in cellars, the walls of which are covered with a penecillum fungus.
Greenish-blue mold . This mold covers the cheese not from the outside, like the first two grades, but inside. This cheese is produced by the addition of mold by means of tubes directly into the curd mass. Then the cheese is brought to the desired state. The most popular cheese of this variety is Roquefort.
Proper use of cheese
Specialists and gourmets advise to begin their acquaintance with the variety of cheese from those species that have white and red mold, and already in the last turn with a greenish-blue mold (with a fuzzy taste). After all, the wrong selection of cheese can spoil the impression of other varieties.
Recommended to eat no more than 50 grams at a time, the use of cheese can be supplemented with a glass of wine and fresh fruit. It is strictly forbidden to use such cheese for women in the situation and for children. Do not turn the use of such cheese into a daily delicacy, as abuse can harm you.
Before you start eating cheese with mold, you need to carefully inspect it. First, look at its appearance, the date of manufacture of the product and its shelf life. Cheese with white mold should smell of penicillin. Blue cheese should be chosen, paying attention to the fact that veins of mold should be visible in the section, but without the appearance of the place where it was injected. According to the consistency, the cheese should be soft, but not crumbling.
Ways of storage
In order that the cheese does not lose its positive properties, it must be stored correctly. Do not store cheese in the refrigerator. It is strictly forbidden to shift the remainder of cheese into polyethylene, the cheese should be stored in its shell, and cover the cut line with paper.
Useful properties of cheese with mold
This type of cheese, like ordinary varieties, has a high calcium content. Cheese with mold is rich in protein, amino acids, vitamins, salt of phosphorus. Recent studies have shown that with the regular use of such cheese improves the formation of melanin, which protects the skin from the negative effects of sunlight.
Harm of cheese with mold
If you eat cheese, adhering to the rules, then it does not hurt. In large quantities, the use of this product turns into torture for the stomach, as it will be hard for him to digest it. Even a healthy person may have problems with the intestines, namely, a violation of microflora.
People with GI problems are also not recommended to use this product. It is necessary to know that the cheese contains a fungus that is contained in the mold, and it produces an antibiotic, which in turn destroys the beneficial bacteria in the intestine. In the end, you can get a dysbacteriosis or a serious disorder.