Cheese With Mold: Benefit And Harm

This type of cheese appeared on our shelves not so long ago. And he has already managed to acquire passionate fans and ardent critics.

This type of cheese appeared on our shelves not so long ago. And he has already managed to find passionate fans and ardent critics.

But before you join the gourmets and take a piece of delicacy for tasting, you need to approach the question responsibly and understand: what are the cheeses with mold, what kind of cheese to start with, what to use and even how to store them properly. Otherwise, the product can not only cause antipathy, but also provoke health problems.

Let's try to answer these questions, as well as understand what are the benefits and harms of an overseas delicacy.

A cheese plate of cheeses with mold

Apparently, even the largest plate will not fit all varieties of this cheese, so let's go through the most famous varieties.

White mold . This is the smallest group, but it is in it that the famous Brie and Camembert are present. These varieties are covered with a characteristic white coating, which is formed in special cellars, the walls of which are covered with fungi of the genus Penicillum.

Red mold . These varieties, including Livaro and Münster, are covered with a red mold that appears on the product during the ripening process, when it is treated with special bacteria.

Greenish-blue mold . Unlike the first two groups of cheeses with mold, in this third mold is contained inside the product, and does not cover its surface. This state of cheese is achieved thanks to the use of a special cooking technology. The mold is added to the cheese mass with the help of special tubes, where it safely brings the cheese to the desired condition. The most famous cheese in this group is Roquefort. Experts claim that this cheese can only be genuine if it has a genuine French origin, whether it is an analogue of domestic production - an unscrupulous fake at an extraordinary price.

How to use correctly 

The question is actually not an empty one, because if you start getting acquainted with the delicacy from the wrong variety, you can easily be disappointed in it. Gourmets recommend starting with Brie, and after getting used to its specific taste, start tasting "blue cheeses" without a sharp taste. And last but not least, taste Roquefort and Camembert.

You should treat these types of cheese with respect and not turn them into an everyday food product, especially not to pamper children with moldy cheeses. Such cheeses are strictly prohibited for pregnant women. The product is really specific and abusing it can only harm. By the way, the amount of cheese that you can afford to eat at one time should not exceed 50 grams. A glass of richly flavored wine and fruit go very well with such cheese.

But before using correctly, you need to choose correctly. Of course, pay attention to the release date and expiration date of the product. When choosing cheese with white mold, smell it: the right cheese smells like penicillin, and maybe it will give you hospital associations (on the olfactory level).

If you choose noble "blue cheese", carefully consider it. Veins of mold should be visible in the section, but the channels through which it was introduced should not be visible. The cheese should be loose and soft, but not fall apart.

Storage

In order for cheese to retain its usefulness, it must be stored properly. Moreover, the refrigerator is not suitable for this. In the homeland of these cheeses, they even produce special cabinets for their storage. In our case, it is advisable to buy a small amount of cheese "at once", it is not recommended to buy this product, so-called, in stock. But if you still haven't milked it, then in no case do not transfer moldy cheese to polyethylene. Let it be stored in its "native" shell, and cover the cut with paper.

The benefits of cheese with mold

This very question causes many discussions among beginners. Of course, such cheeses, like any other, are very useful due to their high calcium content. Moreover, this important element is absorbed in the best way thanks to the presence of mold. Noble cheeses with mold are rich in protein, even eggs and fish are not their competitors in this matter.

In addition, these cheeses are rich in amino acids, which are necessary for the formation and strengthening of muscles. An important plus is that the delicacy is rich in vitamins and phosphorus salts. And recent studies have proven that with regular consumption of cheeses with mold, the formation of melanin improves, which protects the skin from the effects of sunlight.

What can harm

If you follow the recommended norm - no more than 50 gr., then such cheese will definitely not harm a healthy person. But do not forget that mold is useful in small doses in large quantities and can be harmful, because it will be difficult for the stomach to process it. This means that with abuse, even the healthiest person may have problems related to the disruption of the normal intestinal microflora.

The same people who have chronic diseases of the gastrointestinal tract should be careful and better refuse the delicacy. It is worth knowing that the fungus contained in the mold produces an antibiotic that destroys the beneficial bacteria in the intestines. The result is dysbacteriosis or, at the very least, an intestinal disorder.

As you can see, there are about as many arguments "for" cheese with mold as there are "against". Therefore, focus not only on the size of your wallet, but also on your health. "Gourmet" for health, but wisely!