Moldy Cheese: 7 Benefits of Gourmet Product
Not every product covered with mold is considered edible. Cheese with mold refers not only to edible but to useful products. Gourmets appreciated the unique, incomparable taste of Roquefort, Dor Blue, Bavarian blue cheese and Cambozola. The benefits of moldy cheese manifest with moderate use.
The Benefits of Blue Cheese
Not every cheese covered with mold is fit for human consumption. Do not compare Roquefort and mold cheese stale in the fridge, the benefits of which are questionable. For the preparation of moldy cheese, special types of cheese mold are used, which differ from the poisonous type in appearance, smell, and properties.
To obtain Roquefort, Gorgonzola, Stilton, Dor Blue, or Penicillium roqueforti spores, mold is added to the cheese substrate. On the surface of Camembert and Bree, a white gentle down of Penicillium camemberti fungi or a white mold grows, which does not occur anywhere in nature and appeared in the process of human activity due to repeated artificial selection.
It is impossible to get cheese with white mold in natural conditions without the intentional introduction of white fungus spores. The same applies to blue cheeses. Although some strains of blue mold are found on tree species, only domesticated and evolved spores are used to prepare blue moldy cheese.
1. Improves calcium absorption
Cheese, like all dairy products, contain a lot of calcium. To saturate the body, you need to eat cottage cheese, milk and cheese in large quantities. Calcium contained in foods may not be absorbed, and the benefits of the diet will be minimal.
So that the calcium metabolism in the body occurs smoothly and productively, include in the diet substances-inhibitors that promote the absorption of calcium. They are contained in moldy cheeses. The body will receive a large proportion of calcium from a portion of blue cheese than from ordinary cheese eaten in the same amount. Due to this fact, many family dentists recommended consuming it to avoid tooth decay.
2. Reduces the negative effects of ultraviolet rays
Sprouted mold cheese contains substances that encourage melanin production in human skin. These natural dark pigments do not allow ultraviolet rays to penetrate into the dermis of the skin, preventing the occurrence of sunburn.
3. Enriches the body with proteins
A piece of moldy cheese will provide the body with protein more than the same piece of meat or fish. Protein is involved in building muscle tissue of the body.
4. Prevents dysbiosis and fermentation in the intestines
Cheese fungi from the Penicillium family, entering the intestine, create a favorable environment for the reproduction of beneficial bacteria. They inhibit the process of splitting undigested products and eliminate their fermentation and decomposition.
5. Beneficial effect on the cardiovascular system
People who regularly use refined varieties of mold are less susceptible to heart attacks and strokes. In addition, Penicillium roqueforti dilutes the blood, which prevents the formation of clots and improves its current.
6. Improves hormones and relieves stress
The content of pantothenic acid, or vitamin B5, which is responsible for the production of glucocorticoids, hormones produced by the adrenal glands, is increased in cheese mold. With a lack of vitamin B5 in the body, fatigue, sleep disturbance, and depressive disorders develop.
7. Accelerates wound healing
Penicillium contains the amino acids valine and histidine, the main feature of which is to accelerate the recovery of damaged tissues and organs. The body cannot produce these amino acids on its own.
Rules of Choice and Use
To make real soft cheese with mold will take a lot of time and certain conditions. Raw materials for the present Roquefort are sheep cheese, and the cooking technology is kept secret. Roquefort, made according to an old traditional recipe, can only be found in the French province of Rouergue. The mold inside Roquefort matures on oak shelves in limestone basements from three to nine months.
Cheese Saint-Marcellin will be covered with orange-white raids and acquire an exquisite taste after 6 weeks of aging. Only German workers from Kezerey Champignon, a company from the small town of Lauben in Germany, know how German blue cheese is being prepared. Difficult recipes, time and conditions necessary for the preparation of blue and white cheeses, have caused a considerable price and rarity in the stores.
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