What is cheese with mold?

It used to be that mold was a signcorrupt product, while on the shelves of our stores did not appear different sorts of cheese with mold. And in this product, mold determines its high quality. After all, the mold used in cheeses is food, and it gives the dairy product a specific taste. But today we will talk about what to eat with molded cheese?

Some types of cheese with mold

Although these unusual cheeses for us are sold instore, they are not the staple food. This can be judged by the delicate taste and looking at its price. After all, the birthplace of cheese with mold is France, although other countries also produce cheeses with different types of mold. To understand what is the cheese with mold, we will walk a little through its types and characteristics.

The color spectrum of mold is diverse: white, blue, blue, green. It covers either the head of cheese from above, or is present inside in the form of spectacular veins.

So, everyone knows the famous French cheese "Roquefort" is nothas analogues in the world. The original taste of cheese, made from sheep's milk and passed its maturing on oak shelves, located in limestone grottoes, in truth - do not forget. It is served to the table as snacks or desserts, with a cracker or a crispy baguette. Be sure to get in advance from the refrigerator to warm up.

And with what there is a cheese with a mold called"Gorgonzola"? This gentle, light cheese from Italy goes well with fruits and vegetables. In restaurants with him served soft or dessert fortified wines. An unusual taste of this cheese gives in a duet with honey and nuts.

English cheese with mold "Stilthon" differs from previous cheeses with an incredible aroma and fresh taste. It is used in soups-puree, vegetable casseroles and sandwiches. Serve with port.

Use of cheese with white mold

White mold in cheese makes this dairy productsoft and gentle, with a delicate taste and aroma, reminiscent of fruity and mushroom cream. These cheeses have common signs. The same period of cheese aging, soft flesh, pungent taste or aroma, short shelf life and selection of wine - the sharper the cheese, the brighter the wine. To this type of cheese are: "Bree", "Camembert", "Mirabeau", "Neufchatel". With what is the cheese with white mold, are there any special features in their use? Feature one: this kind of cheese should be eaten only in fresh form. It is poorly stored because of its soft consistency, which resembles frozen condensed milk. Its ideal use is before dessert.

Do not forget that cheese with mold is a delicacy, high-calorie product. By using it, listen to your body.