Nowadays, cheeses with noble mold are not a scarce overseas delicacy; a wide range of these exquisite delicacies is presented in stores. However, it is quite difficult to immediately understand the complex names and choose the best among the many varieties, so you should follow a number of simple rules.
Instructions
Step 1
Blue-mold cheeses. Spores of blue mold penetrate deep into the product and actively multiply in it, so you can easily see many small "caves" colored blue-green in the section. If there are few such inclusions, it means that the cheese has not been ripening for long and is fresh, but if almost the entire cut has this shade, then the product is old. In most cases, manufacturers introduce mold into the cheese with special needles. As for the smell, at first many are repelled by its intensity and pronounced ammonia odor. However, it is its brightness that speaks of quality, therefore, when choosing between two varieties, it is worth giving preference to the one that exudes a more intense aroma. Most of the varieties of blue cheese are made from cow's milk, perhaps only the famous Roquefort from sheep's milk, so you should not make a choice based only on the name of the raw material. But what you should pay attention to is the shelf life and the quality of the packaging. Improper storage contributes to the formation of mucus on the surface of the cheese, a change in aroma, and a deterioration in taste. The most famous varieties of blue cheese in Russia are the German "Dor Byu", the Italian "Gorgonzola", the English "Stilton" and the French "Roquefort". There are many other Austrian, German and Danish brands, all of which differ in the degree of salinity and richness of taste.
Step 2
Cheese with white mold. Choosing such a cheese is more difficult, since the product is sold in an opaque package, usually wrapped in paper. This is due to the production technology - the prepared raw materials are placed in round molds, the excess liquid is allowed to drain, and then the surface is rubbed with salt and white mold spores. The fungus does not penetrate inside, so the cheese remains soft there and can be preserved naturally. It is not possible to look at the delicacy in the context of it, so it remains to trust only what is indicated on the packaging: the composition and expiration dates. However, those who prefer the delicate taste of the core of white-mold cheese should give preference to a large-diameter product, and those who like a delicate soft crust should prefer a smaller delicacy. The most famous varieties are Camembert and Brie.
Step 3
Cheese with red mold. The production of this cheese boils down to the fact that the formed product is repeatedly washed with salt water, beer or wine, and other solutions. Due to this, a special layer is formed on the surface, which prevents the penetration of bacteria inside. That is why such varieties are also called cheeses with a washed crust. Such cheese is packaged in an opaque container, so, as in the case of cheese with white mold, you will have to rely on the honesty of the manufacturer and your own intuition. What should not be intimidated when opening the pack is the intense smell and that the surface may be slightly sticky, this is normal.
