Blue cheese appeared on the shelves of Russian stores relatively recently, but has already managed to acquire both admirers and critics. Before joining the number of fans of this delicacy, it is worth understanding the varieties of cheeses with mold, as well as their useful and harmful properties.
Varieties of blue cheese
The type of blue cheese is determined by the genus of mold used to make it.
White cheeses are produced using white molds of the species Penicillium camemberti and Penicillium candidum. The cheese mass is placed in a special chamber, the air of which is saturated with mushroom spores. Ready cheeses are covered with mold only on top, and under a thin fluffy crust there is a juicy oily pulp with a specific aroma reminiscent of the taste of champignons. The most famous representatives of this group of cheeses are brie and camembert.
Red cheeses, like white ones, are covered with mold only on top. To form a red bloom on the cheese head, rub it with salt water or red wine. In consistency and taste, red mold cheeses are similar to white mold cheeses, but with a sharper and more fragrant aroma. The most famous red cheeses are Münster, Livaro, Reblochon and Marual.
Blue cheeses are made using Penicillium roqueforti and Pencillium glaucum blue molds. The mold in blue cheeses, unlike white and red cheeses, is not contained outside, but inside the product. Molds are introduced into the cheese mass by means of long needles, so the finished product is, as it were, permeated with blue veins. Blue cheeses have a buttery consistency and a pungent spicy taste. The most popular blue mold cheeses are Roquefort, Dor Blue, Danabloux, and Gorgonzola.
The benefits of blue cheese
Like all cheeses, mold cheeses are an excellent source of calcium. Moreover, thanks to mold, this macronutrient is very well absorbed. Blue cheeses also contain other healthy minerals, including magnesium, potassium, phosphorus, iron, sulfur, zinc and copper. Mold cheeses are also rich in a variety of vitamins and essential amino acids. In addition, the milk protein contained in these cheeses promotes better production of melanin, which protects the skin from the harmful effects of ultraviolet radiation.
The harm of blue cheese
Despite the many beneficial properties that mold cheeses have, in some cases, eating them can be harmful to the body. Nutritionists recommend that you include no more than 50 grams of this cheese in your daily diet. This is due to the high fat content of the product, as well as the fact that the gastrointestinal tract is not able to digest large amounts of moldy food without damage.
The fact is that the mold contained in cheeses releases antibiotics that inhibit the normal intestinal microflora and, thus, can cause digestive upsets. Therefore, you should not abuse this delicacy. Due to the risk of developing listeriosis, which can cause fetal abnormalities, mold cheeses are not recommended for pregnant women.
