Switzerland is known all over the world not only for its banks and high-precision watches, but also for its excellent cheeses. She also owns the invention of a method for making processed cheese, the raw material for which is ordinary curd cheeses. Processed cheese varieties appeared only at the beginning of the last century, but they are no less popular than those varieties that have been produced for many centuries.
Types of processed cheese
The basis of those processed cheeses that are produced by Russian enterprises are domestic hard cheeses, well known to everyone: Rossiyskiy, Kostromskoy, Poshekhonskiy, etc. But when they are processed, butter, cream, milk powder are added to the processed cheeses. and some sweet varieties also include flavorings and sweeteners, raisins and nuts.
So that the milk protein that is part of them does not curl up, one of the ingredients are melting salts, which allow you to achieve a special smooth texture of processed cheese.
Domestic processed cheeses are of several types. Sausage cheese is made from low-fat varieties, to which, in addition to flavorings that give a smoked flavor, natural spices can be added - cumin, coriander, red and black pepper. Rennet cheeses with a fat content of up to 70% serve as raw materials for the production of sliced processed cheese, they are distinguished by a pronounced creamy milk taste and a sufficiently dense structure that allows them to be cut into slices.
Another type is sweet processed cheeses, made with the addition of flavors and natural fillers: honey, cocoa, fruit and berry syrups, nuts, coffee. These are dessert cheeses that go well with fruits and light dry wines.
Processed cheese contains many sodium compounds, its use should be limited to people with unstable blood pressure, as well as suffering from cardiovascular diseases.
The fattest are spreadable processed cheeses, nourishing, with a bright rich taste, the calorie content in them is the highest. But, despite the high calorie content, it is useful for everyone to make a hot sandwich in the morning with such melted cheese, raw tomato, herbs and bread, which will become a real boost of energy until lunchtime. Gourmets value processed cheeses not so much for their aroma, which is almost non-existent, but for their wonderful creamy taste.
Processed cheese containing additives and melting salts can cause allergic reactions.
The benefits of processed cheese
Like any product for which milk is the raw material, processed cheeses have all the beneficial properties characteristic of dairy products. They contain many trace elements, especially calcium and phosphorus, there are fat-soluble vitamins E, D and A. Unlike hard cheese, processed cheese is absorbed by the human body almost completely.
They contain less harmful cholesterol. In addition, processed cheeses contain lactose, essential amino acids and polyunsaturated fatty acids, which are essential for the good condition of skin, hair and nails.
