All over the world there are millions of cheese lovers, the types of which are simply countless. There are even themed communities, festivals and celebrations in honor of cheeses and their producers. The popularity of cheese is due to its variety and tradition in many countries. Varieties differ in appearance, type, price, taste and even color. For example, green cheese is very unusual, but also tasty.
Legends and only
Perhaps the most common legend about the color of green cheese is the legend of the shepherd. Allegedly, the shepherd took a piece of cheese with him on the road, but forgot it on the pass, and when he found it, he found a green lump. Having tasted it, he revealed to the world the amazing taste of green cheese.
And if we go to the real facts, then the birthplace of such cheese is Europe, in particular countries such as France, Italy and Germany. Even in the Middle Ages, cheese makers actively used the properties of mold in the preparation of cheeses, and therefore its presence did not cause doubts or disgust. Actively developing microorganisms on the surface and in the thickness of the cheese mass gave hundreds of shades of taste and color.
Herbs, cilantro or basil are often added to green cheese. There are also recipes with pepper.
Green cheese production
The energy value of green cheese is about 356 kcal. So people who are on diets, it is better not to get carried away with such a delicacy.
The technology for the production of such cheese consists of several stages. First, skim milk is pasteurized, then the spice blue fenugreek from fresh seeds is added to it for a piquant taste, as well as citric or acetic acid at choice.
The second stage is already the reaction of milk, which begins to curdle and form whey. After that, such a mixture is poured into specially prepared forms and defended for a week.
The third step is to hang the cheese lobes so that it is ripe and has a characteristic flavor. The cheese is suspended for up to 6 months, the maximum ripening minimum is 2 months.
The cheese turns green even at the first stage when ingredients such as blue fenugreek and yellowed milk mass are mixed.
In modern production, blue fenugreek has been replaced by a plant called Donnik.
Features of green cheese
A distinctive feature of green cheese is its salty and tangy taste, as well as an amazing cheese aroma. Unlike its counterparts, this type of cheese is quickly absorbed, while the feeling of satiety does not leave the taster for a long time. It is also curious that green cheese practically does not have the characteristic smell of mold or its bitterness.
The composition of the cheese just pleases the body, it is:
- trace elements, - minerals, - vitamins of different groups.
The product contains natural proteins, but there are practically no carbohydrates. A small amount of this cheese will not harm your health, but you should not overuse it.
