Roquefort cheese

True gourmets highly appreciate refined products. A specific place among various delicacies is held by cheeses with a blue mold. They are made in the different countries – Italy, France, Denmark, Germany. Despite rather wide choice of similar products, roquefort cheese which is made in France in the town of the province Ruerg of the same name has the world popularity. A mold of a bluish shade and a peculiar relish impact to this truly French brand a certain note of extravagance. It also does roquefort cheese with a mold attractive to his real fans.

Roquefort cheese, history

Cheese as dairy product, is known for a long time. What is exclusiveness of a Roquefort cheese explained by? First, unlike other types of cheese, it is made only of sheep milk that already impacts it special unique relish. Secondly, development and maintenance of interest of consumers in roquefort cheese are promoted by the curious history connected with its emergence. As well as many new products which became world-famous cheese is obliged by the emergence "to mister to a case". In this respect in France there are various legends.

The romantic story about the young shepherd is most popular. He saw amazingly beautiful girl and went behind her, having forgotten even that it was going to have a bite. The modest breakfast remained to lie in a calcareous grotto. The shepherd returned to native places only in several weeks. To surprise of the fellow, the "sandwich" forgotten by it from sheep cheese and rye bread not only was not spoiled, but also developed an unusual juicy taste. Thus there was also a new type of cheese – roquefort cheese with a mold. The name he received the Roquefort cheese in honor of the nearby town. Since then locals began to be engaged in production of a special type of dairy product, having acquired for it monopoly from the French king.

Features of production of cheese

What happened to "sandwich" during absence of the shepherd? Rye bread, naturally, managed to become covered by a mold. It promoted growth of mold mushrooms and on cheese which, unlike bread, remained quite edible. New taste turned out so refined that usual sheep cheese began to be matured specially in certain conditions before emergence of a mold soon. For obtaining necessary quality the product has to ripen within several weeks. Process of production of roquefort cheese practically did not change for last centuries.

Special microflora manages to be supported in special storages – grottoes from limestone. For formation of a mold during standard process of production of roquefort cheese add disputes of such mushroom to it as пенициллиум rokfort. This mushroom in favorable conditions spontaneously appears in the form of a mold on rye bread. Some producers do of such flour even forms for maturing of cheese. As a result of reproduction disputes quickly extend, forming characteristic cavities in a ready-made product. Against the background of light cheese weight the mold is allocated in the bluish color. That cavities were formed in cheese evenly, puncture it with special needles.

As a result of long maturing (not less than 3 months) roquefort cheese with a mold develops an almost inaudible taste and aroma of hazelnuts. Besides, smells of sheep milk and limestone of which grottoes storages consist are considered as its integral lines. The mold which is formed in cheese after endurance term represents nonpathogenic microflora. It has certain antiinflammatory properties.

Roquefort cheese, caloric content and nutrition value

Any kind of cheese is a source of rather large number of calories. This product prepared on the basis of milk has the increased nutritional value. Not an exception is also roquefort cheese which caloric content makes 392 kcal on 100 g Besides, the Roquefort cheese differs in the high content of protein (21%) that allows it to compete on nutritiousness even to meat. Cheese is vitamin-rich, in particular – groups B. It is explained by its communication with microflora of rye bread which is the known source of these vitamins.

Increases roquefort cheese value as food stuff, and big set macro - and microelements. Among them: iron, calcium, magnesium, selenium, phosphorus and some other. Three irreplaceable amino acids are a part of this product: tryptophane, lysine and methionine. The Roquefort cheese which caloric content is combined with refined tastes is considered the real king among cheeses with a bluish mold.

Undoubtedly, roquefort cheese is a true delicacy for all judges of French cuisine. Without it it is difficult to imagine the menu of the relevant restaurant – this cheese impacts unusual juicy relish to any dish which part it is. A Roquefort cheese – original snack to dry and semisweet wines. Cheese with a blue mold serves as an excellent dessert in a combination to fruit. However because of acute taste it is contraindicated at stomach diseases which are followed by a hyperoxemia.