Salad with blue cheese: recipes, ingredients. What is the name of blue cheese - the most famous varieties

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

The product we want to talk about today is blue cheese. In our country, it is practically not produced and is considered a real exotic. Unlike Russian types of product, mold cheese has a rather unusual, peculiar taste and aroma. We have prepared a material for you from which you will learn the name of blue cheese (the most popular varieties), as well as present several salad recipes with this product.

Benefit

This cheese, like any other, has a lot of calcium, due to which it is considered useful. The peculiarity of this product is that due to the moldy state, the calcium in it is much faster absorbed by the body. In terms of protein, it surpasses even foods such as eggs and fish. The amino acids contained in the cheese influence the formation of muscles. Scientistsproved: regular consumption of blue cheese stimulates the production of melanin, which protects the skin well from sunlight.

Blue cheese: the most famous varieties

Speaking of what blue cheese is, it should be said that these are special varieties, in the production of which types of food mold that are safe for the body were used. It can vary in color and be white, red, blue, green, etc. Different types of cheese differ in the location of mold in it: it is inside in the form of spectacular veins or covers the “head” of the cheese only from above.

Cheese with white mold

From a huge number of varieties, it is quite easy to recognize this product: white fluffy mold is located on its entire surface. These varieties of cheese are eaten together with a crust, it gives the product an oily texture with an exquisite spicy taste, it smells of earth, moss, mushrooms, withered grass - such a smell in the coming autumn. The most popular varieties are Brie, Boulette d'Aven, Camembert, Cambozola.

Brie

Cheese is white with a grayish tint. Available in the form of a circle up to 60 cm in diameter. The thickness can vary from 3 to 5 cm, the smaller it is, the sharper the taste of the product. Unripened brie has a softer texture that hardens as it ages. The aroma of cheese resembles ammonia, the white crust smells like ammonia. However, all these fragments are edible and completely safe for humans. This is one of those cheeses that should be the starting point for moldy foods.

Boulette d'Aven

This is the name of blue cheese, which is considered the most smelly. Not every gourmet will dare to try it. Cheese is made from soft curd mass. First, they are kept in beer brine, then wormwood, pepper, parsley, and garlic are added. Thanks to this ingredient, such a pungent smell appears. The product is given a conical shape weighing 180-200 g. After that, it is abundantly sprinkled with paprika and left to mature for up to 3 months. The product has a soft structure, it is stored no more than a month.

Camembert

One of the most popular high-fat soft cheeses made from cow's milk. Camembert is native to France. For the production of cheese, only the highest grade milk is used; for this, cows are pastured (before milking) on specialized pastures. The appearance of the finished product can be either light cream or dark. Its entire surface is covered with white air mold. The width of the finished cake is up to 11 cm, the thickness is up to 3 cm. The sharpness of the cheese directly depends on the ripening time. The finished product has a pronounced taste of mushrooms. Camembert has a short shelf life, so it is often sold unripe.

Blue cheese

In this type of product, the mold is located not on the surface of the head, but inside. The taste of the cheese largely depends on the milk used, the degree of aging, and the technology of preparation. Among the large number of cheeses of this type, three of the most popular can be distinguished: Roquefort, Gorgonzola,danabl. Cheeses of these brands have a s alty, spicy and spicy taste, they smell like a mixture of thousands of aromas, among which oil, mold, moss are most pronounced.

Roquefort

This French blue cheese is considered the most famous among similar products. It is produced exclusively from sheep's milk. Roquefort can be easily identified by its green-blue veins; rye bread is used to obtain them. For a more uniform distribution of mold, the head of the cheese is pierced with knitting needles. Its maturation takes place under certain conditions: in a natural limestone cave with low temperature and high humidity.

Gorgonzola

Cheese is made from cow's milk, its ripening lasts about 2 months in natural caves with high humidity. By the way, the final price of the product also depends on the exposure. Mushrooms are injected into Gorgonzola, resulting in a beautiful pattern of blue mold. The cheese has a sweet taste. The finished product is wrapped in foil to prevent air from entering it. Quite often blue cheeses are added to salads and other dishes.

With red mold

Cheeses with red, burgundy, orange mold are another kind of elite delicacy. Cheeses acquire such an unusual shade thanks to a special washing technology that is produced during the aging of the product. Consider what kind of processing they undergo:

• German Limburgish is first tied with cane and thenwatered with water pre-tinted with annatto dye;
• Eppuas are washed with Burgundy vodka, which is made from red grapes.

Livaro

This cheese has a brown tint and is produced only from high quality raw materials. Usually not produced in winter. Quite sharp in taste, due to which it leaves a specific aftertaste. Connoisseurs of gourmet cheeses prefer to use it for food after 6 months of aging.

Epoisse

Produced from the most carefully selected, including for bacteria, cow's milk. Cheese with a pungent smell and delicate creamy taste. Ripens on wooden grates in special rooms. As soon as a red crust begins to appear on the cheese, the product is treated with a s alt solution, and then poured with Burgundy vodka.

With green mold

Let's consider which cheeses fall into this category. First of all, it should be said about dor blue, as one of the most popular. Also here you can include Stilton, Saint-Agur, Bergader. Such blue cheeses are used for salads and other dishes.

Dor blue

Produced from the highest grades of milk. Mold is introduced into the cheese, which is why the finished product has veins of a green tint. The cheese has a soft texture, has a spicy spicy taste. Often, mold fungi come to the surface of the crust.

Fruit salad with cheese

We offer to prepare a gourmet appetizer with ingredients such as arugula salad, blue cheese, pear. Let's take them inthe following ratio:

• 1 bunch of arugula;
• 100g blue cheese;
• 1 tbsp l. walnuts;
• ripe big pear;
• 4 tbsp. l. olive oil;
• s alt, balsamic vinegar, black pepper.

Lettuce leaves are arbitrarily torn by hand, if you don’t really like the taste of arugula, you can replace it with any other greens. We take a ripe, but not soft pear, peel it, remove the core, cut into slices. Blue cheese is best suited for this salad, as long as it is not too hard. We cut it into cubes. It is better to stop your choice on one of these products: young Gorgonzola cheese, Roquefort, danablue, you can take dor-blue (with green mold). Fry the walnuts a little in a pan and then chop them.

Put lettuce, pear, blue cheese in a bowl, sprinkle walnuts on top. Mix balsamic vinegar with spices and sprinkle salad. It goes well with fresh white bread or bruschetta.

Cheese and shrimps salad

We recommend preparing an unusual salad with a very interesting taste with white mold cheese, shrimps, pineapple and herbs. For work we need:

• Chinese cabbage - 300g;
• brie cheese - 200g;
• shrimps - 250 g;
• canned pineapple - 1 can;
• greens, s alt, mayonnaise, spices - to taste.

Boil shrimp in s alted water, dry with a paper towel, cool. Shred the cabbage into thin stripscut pineapple and cheese into large cubes. For a salad with blue cheese, combine all the ingredients, season with pepper, s alt and season with mayonnaise. Just before serving, sprinkle with finely chopped herbs.

Salad with Roquefort, persimmon, pumpkin seeds

We offer another amazing, delicious salad recipe with blue cheese, persimmon, herbs, tomatoes and pumpkin seeds. Prepare per serving:

• lettuce (mix);
• 20g Roquefort;
• 1 piece petiole celery;
• ½ piece persimmons;
• 1-2 tomatoes;
• 1 tbsp. l. lemon juice and olive oil;
• 1 tbsp l. pumpkin seeds.

Spread lettuce leaves on plates, add persimmon and tomato slices, put cubes of celery and Roquefort cheese in salad, sprinkle with pumpkin seeds. We make a dressing from lemon juice and oil and put it into the dish.

Cheese with mold is a unique food phenomenon. Humans have learned to use alien and often hostile organisms for the benefit of cooking, making gourmets happier and cheese shopping fun. Eat moldy cheeses with pleasure, but do not forget that mold that is not typical for the variety is a sign of a spoiled product.