2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14
The taste of Dutch cheese depends largely on the degree of exposure. She, in turn, can make the product s alty, sweet, sour or neutral. And how useful is it? Are there any harmful qualities? And how many calories are in dutch cheese? Read the answers to all these questions in the article.
Product overview
Cheese is made on the basis of cheese-friendly milk, bacteria and enzymes. The latter contribute to the folding of milk protein.
There is a sufficient amount of extractive elements in Dutch cheese. They stimulate appetite, and also prepare the gastrointestinal tract for active work. Read more about the beneficial and harmful properties of this product below.
About calories
Cheese is considered quite a nutritious food. 100 g contains about 330 kcal. That same weight comes with 24g of protein, 23g of fat and 4g of carbs.
Cheese, which is made according to the requirements of GOST, must have hard and even rinds without damage.
What is the use of hard Dutch cheese?
First of all, heHelps speed up the absorption of carbohydrates and normalizes blood sugar levels. Dutch cheese is highly nutritious. Because of this, it can be used for recovery after mental and intense physical exertion.
Secondly, it contains calcium and phosphorus. They are good for hair, nails, bones, as well as muscle tissue. Potassium in the composition of Dutch cheese has a positive effect on the state of blood vessels and the heart. And thanks to such a mineral as sodium, the water balance in the body is maintained.
What is the harm of the product?
Dutch cheese, apparently, has a lot of advantages. But the negative side of this product should also be mentioned.
So, as mentioned, cheese is characterized by high calorie content and fat content. For this reason, it should not be consumed by those who have problems with the functioning of the gallbladder and liver. It should also be abandoned for people who are overweight.
Eating Dutch cheese with a stomach and intestinal ulcer is also not worth it. Some people have an allergic reaction to Dutch cheese. This is explained by individual intolerance to certain components, for example, milk protein. If this happens, you should take an antihistamine.
Another product is strictly forbidden to use in case of enteritis and kidney disease.
How to choose the right cheese?
When buying a product, you should pay attention to the color of the head. Natural cheese is always yellowish or white. But atthis color should be uniform. The bright yellow color of the product indicates the presence of a dye in it.
If there are cracks in the crust, then you should not purchase such a product. Because mold bacteria can accumulate in them.
Also, there should be no oily discharge on the surface and cut of the product. This indicates that the cheese was stored incorrectly.
About the chemical composition of the product
It should be noted that it contains a large amount of vitamins such as A, E, B1, B2, B6, B12, C, B5 and nicotinic acid. In addition, the composition of Dutch cheese also includes macronutrients: potassium, calcium, phosphorus, magnesium and sodium. This product is also rich in trace elements: zinc, copper, manganese and iron.
If a person consumes about 200 g of cheese per day, he will receive all the necessary nutrients that are so necessary for his body.
But do not overdo it with the use of this product in food. Because the concentration of s alt in the cheese exceeds all acceptable levels.
About product varieties
In order to understand the fat content of Dutch cheese, one should refer to its diversity. There are several types. This product belongs to the category of hard cheeses. And, according to it, it can be divided into fresh, cut, soft, hard and semi-hard. Cheeses of this type are made in an oval shape. The mass fraction of fat on dry matter is 45%.
One of the mostThe most common and most famous type of Dutch cheese is Gouda. It is made from cow's milk. And its fat content is about 50%. This product has a mild creamy taste.
The next type, burenkass, is made from unpasteurized milk. As a rule, the head of this product is covered with an orange crust, and the flesh has a flaxen color. This cheese has interesting taste qualities: it has an amazing nutty aftertaste. And, of course, the older the product, the more refined it is. Unfortunately, most of this type of cheese remains in the Netherlands. Only a small part of the product is exported.
Leerdam is also a type of Dutch cheese produced in the Netherlands. In terms of taste, it is very similar to gouda. However, manufacturers claim that it also has a nutty flavor. This product comes in large heads, each of which weighs about 11 kg.
Edam is a semi-hard cheese. It is made in spherical heads. Its price category is considered average. The smell of the product intensifies as it matures. It differs from other species in its sweetish and delicate taste with hints of walnut. A mature edamer has a dry and intense flavor. This product is produced on the basis of pasteurized milk. The fat content of the cheese is about 47%.
Most likely, you have often seen on the shelves of stores a product with big eyes, which is called maasdam. It is famous for its delicate nutty taste. This product is the most popular among other types of cheese. The formation of eyes occurs during the manufacturing process. This is explained by the fermentation process and the effect of gas on the pulp. The diameter of these eyes is 3 cm. Due to fermentation, the cheese acquires a peculiar flavor. It is worth noting that the ripening period for this product is the shortest. It is one month.
Another type of cheese that is very similar in taste to gouda is roomano. These two products differ from each other in manufacturing technology. This is how pasteurization is used for roomano. Its fat content is more than 49%, and in Gouda this figure is much less. Also, this type of cheese is characterized by a toffee aftertaste.
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