Blue cheese is a delicacy, the history of which goes back more than one hundred years. When consumed correctly, this cheese has a number of useful properties and qualities that make it a unique product.
Useful properties of this product
Despite the specific taste of this cheese, it has properties that no other type of cheese can boast. First of all, it is calcium. Let it contain the same amount as in ordinary cheese, but thanks to the mold, it is better absorbed by the body than ever before. The same goes for amino acids. Also in this cheese there is a huge amount of B vitamins and phosphorus, the amount of which is not inferior in anything to sea fish. It has recently been noted that consuming blue cheese in the summer will help the skin avoid excessive burns. It does this by stimulating the production of melanin.
Moderate consumption of blue cheeses has been observed to improve bowel and cardiovascular health. Due to the fact that penicillin mold is used in the preparation of the delicacy, the consumption of this delicacy is some kind of prevention of various viral and infectious diseases.
Precautions
Due to the high fat content of the product and the specific composition, nutritionists recommend consuming no more than 50 grams of this cheese per day. It is best to refuse the consumption of this product for people with stomach and intestinal diseases, allergy sufferers, pregnant women, as well as people with fungal diseases.
Excessive consumption of this cheese can cause dysbiosis and indigestion. This is due to the fact that penicillin fungi are very poorly absorbed in the intestine and kill its microflora.
You should also pay attention to the quality of the cheese itself. In its section, the mold should form small veins, and the mold channels should not stand out much. The cheese should be soft to the touch, not crumbly. It should have a light crust, its hardness indicates how long the cheese was stored before going on sale. If there are many points from the mold channels on it, then the cheese is not of good quality.
Storage and serving
At home, keep moldy cheese in the refrigerator at a temperature not higher than 5 ° C, cover the cut with paper. It is better not to remove the casing in which the cheese was purchased. Do not store cheese with an unprotected cut, otherwise mold will start to grow.
Cheese is good to add when serving soups, salads, sandwiches. This product is ideal for dry and semi-dry wines. Do not serve it cold, it is better to let it warm up to room temperature.
