What lovers of unusual delicacies do not introduce into the diet: in the menu different countries you can also find frog legs and blue dumplings. Not bypassed the process of giving originality and cheese. Even 7,000 years ago, this product was eaten exclusively “clean” - at the slightest hint of mold, it was immediately thrown away. Now blue cheese is a frequent guest on the shelves of grocery stores. Where did this delicacy come from and what is its peculiarity?

Blue cheese is "an amateur", but it is famous all over the world.

According to legend, blue cheese owes its formation to chance. In the town of Roquefort, about 2000 years ago, a French shepherd forgot his lunch - bread, cheese and water - in a cave. After a month, the loss was found and for some reason (perhaps due to the lack of other food and severe hunger), the man ate the stale food. The cheese covered with bluish mold had a salty, spicy flavor and was extremely liked by the shepherd. The inhabitants of his village appreciated the shepherd's discovery and specially began to put cooked cheeses in the caves. That is how Roquefort appeared - the first blue cheese. In the 15th century, the cheese makers of this province received permission from the king to produce this original cheese. To date, a fragrant product with a wonderful nutty flavor is famous all over the world.

The look and smell of blue cheese leaves much to be desired, but the taste is simply divine!

Of course, over the past centuries, the technology for making cheeses has changed, as has the geographical distribution of the delicacy. Today blue cheeses are made not only in France, but also in Italy and Great Britain.

What is the name of blue cheese and its many varieties?

The "names" of the product largely depend on the color of the mold used in the manufacturing process.

Cheese with white mold

This product is perfectly recognizable from the variety of numerous "brothers" on the shelves in stores. A fluffy white mold is visible on top of the product. Cheeses smell like withered grass, fungi and moss - this smell seems to plunge the consumer into the charm of the autumn forest.

Cheese with white mold is one of the common varieties of cheese with mold.

Cheese varieties with white mold are represented by the names Boulette Daven, Brie, Neuchâtel and Camembert.

• Bullet-daven. The product owes its name to the French town of Aven, after which the cheese is named. It is made in the form of original triangles weighing about 300 grams, flavored with spices. Cheese ripens for 2-3 months.
• Bree. The most popular white mold cheese. It has long been considered a favorite dessert of many French kings. Young cheese has a soft and delicate taste, older ones - spicy.
• Neuchatel. Normandy cheese, covered with a dense crust with a clearly visible mold on the surface. It has a bright mushroom flavor.
• Camembert. A variety of fatty cheese ripening from September to May (the product does not like heat). Produced from cow's milk. In tender creamy taste easily distinguishable mushroom notes.

With red mold

Another interesting subspecies of a spicy delicacy is products with red, burgundy or orange mold.

Cheese with red mold is an excellent product that is consumed alone and combined with wines.

The cheese receives an unusual shade as a result of the washing technology during the aging period:

• Camembert dipped in cider. As a result, the product is covered not with white, but with red mold, and the taste of the cheese is much sharper than that of the classic version.
• German Limburgish. The aged cheese is tied with cane and then sprinkled with water to which annatto dye has been added.
• Epuas."Treat" Burgundy vodka, which is based on red grapes.

blue cheese

Blue mold was discovered only recently. It is allowed for official use as part of some product names, including cheese.

Blue cheeses are considered a noble variety of dairy products.

The most popular types of blue cheeses are:

• Roquefort. Yes, yes, the same one that languished in the cave for so long. To this day, it is sent to mature in special caves with the right level of humidity and temperature. involved in the formation of blue mold Rye bread, and so that it is not only outside, but also inside the cheese, it is pierced with needles.
• Gorgonzola. An Italian cheese made from cow's milk. The cooking technology resembles Roquefort, but Gorgonzola ripens longer - 4 months, not 3, like its French counterpart. The taste of cheese is spicy and spicy.
• Dorblu. The cheese recipe was created at the beginning of the last century in Germany (by the way, the recipe is kept secret to this day). Unlike the previous options, this cheese has a milder taste.
• Stilton. English cheese based on cow's milk. For full readiness, 9 weeks are aged. It is considered the budget equivalent of Dorblu.
• Danablue. Relatively young in terms of creating a recipe cheese. It matures for 3 months and exists as a budget substitute for Roquefort. Unlike the latter, Danablo has a more salty aftertaste.

What is useful and harmful product

Blue cheese has a mass useful qualities.

It turns out that cheese with penicillin is not only tasty, but also useful, and this is what:

• Restores the acid-base balance of the oral cavity. Thus eliminating bad breath.
• Helps to eliminate toxins from the body.
• Protects the skin from the harmful effects of UV radiation. In addition, "moldy" cheese is an effective prevention of wrinkles.
• Fights gastrointestinal disorders.

Blue cheese is considered harmful for:

• pregnant women;
• little children;
• patients diagnosed with enterocolitis, ulcer or pancreatitis;
• people with pathologies of the endocrine system.

How to eat moldy cheese

Blue cheese is a delicacy widely used in many cuisines around the world. The product will become an excellent delicacy, both as an independent dish, and in tandem with other products.

The delicacy goes well with both fruits and alcoholic beverages.

Cheese goes best with:

• with fruits. Cheese is served with figs, pears, apples;
• with nuts. Cheese goes well with walnuts or almonds;
• with wine. It should be borne in mind that for each type of cheese, a certain alcoholic drink. So, for Roquefort, you should choose sweetish wines such as port or sauternes. These drinks will emphasize the harsh taste of the delicacy. Soft cheeses (Brie or Camembert) pair well with sparkling wines.

Ingredients:

• chicken fillet - 1 pc.;
• avocado - 1 pc.;
• bacon - 150 g;
• cherry tomatoes - 10 pcs.;
• Roquefort - 150 g;
• eggs (quail) - 4 pcs.;
• lettuce (leaves) - 5 pcs.

Cooking:

1. Fry the bacon, pass the fillet in the same oil.
2. Cut avocado, eggs and tomatoes into slices.
3. Lay out the ingredients in a circle: lettuce, eggs, cheese, bacon and chicken, avocado and finally tomato.
4. Drizzle salad with olive oil.

Sauce

Sauce based on blue cheeses is perfect for meat or fish.

Ingredients:

• Roquefort - 100 g;
• cream - 200 ml;
• black pepper - to taste.

Cooking:

1. Cook cream over low heat until thickened.
2. Add sliced ​​cheese, cook until completely mixed with cream.
3. Season the sauce with pepper to taste.

Blue cheese is an original product with bright taste qualities. Invented over 2000 years ago, the recipe has not lost its popularity to this day. Cheeses with white, red or blue mold are the favorite treats of gourmets all over the world.

Question!! ! What is the name of blue cheese? and got the best answer

Answer from Chiev[guru]
Nowadays, you can buy any blue cheese in many supermarkets. There is also a variety of brie. As experience shows, the best price-quality ratio for the brand President.
In addition, they are still subdivided in various ways: mold is white, blue, on the surface, etc.
Here is a small article:
or
Quote: If someone thinks that mold is a fact of spoiled cheese, then they are greatly mistaken. Everything is just the opposite. Cultures of Penicillium roqueforti are introduced into the milk mass, from which the cheese will subsequently be made, and then, during the ripening process, cheeses of this type are pierced from all sides with long needles for uniform air penetration. It is the mold that gives the cheese a very refined taste, color and aroma. The cheese matures in cold temperatures for 6-8 weeks, and the resulting greenish-bluish streaks of mold are called noble mold. By the way, blue cheeses are made from any kind of milk. As a rule, the fat content of such cheeses is from 40 to 50 percent, and the shelf life is short - no more than four months. And all this time the cheese continues to ripen. By the way, the amount of mold depends on the type of cheese and the technology of preparation. Despite belonging to the same type of cheese, Rosenborg and Dor Blue tasted different. "Rosenborg", the one that is more "moldy", seemed to the tasters to be more solid and salty, and in the company of dark strong beer, the taste of this cheese becomes more pronounced and rich. "Dor blue" - somewhat softer and more tender. The best addition to such cheeses is dry white wine.

Answer from 2 answers[guru]

Hello! Here is a selection of topics with answers to your question: Question!! ! What is the name of blue cheese?

Answer from Alexandra[guru]
dor blue or roquefort

Answer from Volandov cat[guru]
Camembert - HATE!!! For the smell!

Answer from Irina[guru]
the most banal dor blue

Answer from Ekaterina Terentyeva[guru]
Garganzoda or dor blue

Answer from User deleted[guru]
Roquefort! they eat with wine, with coffee, with grapes....in the 7th continent there is a wide choice, it happens in spar, in ramstore....

Answer from Anom Aliya[guru]
It depends on what color the mold is .. One of the types is Dor Blue ..
And you don’t need to go after him, one beauty brought a piece ... The stink is brutal, she didn’t receive special gratitude ..

Answer from Fuzzysham[guru]
bleu cheese, kladyt ego v salati i na sandwichi v osnovnom

Answer from Joi80[master]
Roquefort, it is sold with brine in any supermarket

Answer from Marina[guru]
there are many different ones for sale, and with different molds, it seems to me that in any store now at least one type of such cheese is sold

Answer from Dmitriy[guru]
one Roquefort is known from Soviet times, and now there are a lot of them.

Answer from Avdi Kraval[guru]
there are many different ones .... there are delicious ... there are not very .... I usually eat with wine - I love it! and you can eat it with coffee - I like it so much ....

Answer from Valnik[guru]
There are many varieties and they are all in stores. For example Roquefort or Blue Castelo
Good with coffee or white wine.

Answer from Maria[guru]
Roquefort. Snacking white wine. Strictly speaking, in Russia such cheese is not made at the proper level of quality. In good supermarkets, you can look for imported ones.

Answer from Twiddle[guru]
Do we solve the crossword puzzle?

Answer from Blonde *******[guru]
I love all cheeses....

blue cheese

First letter "r"

Second letter "o"

Third letter "k"

The last beech is the letter "r"

Answer for the clue "Blue cheese", 6 letters:
Roquefort

Alternative questions in crossword puzzles for the word Roquefort

A variety of cheese with a sharp taste and smell

Cheese in which mold is not a sign of spoilage

One of the types of cheese

Blue cheese

And cheese and Chip and Dale's friend

Word definitions for roquefort in dictionaries

Wikipedia The meaning of the word in the Wikipedia dictionary
Roquefort: Roquefort - variety french cheese. Roquefort, Jean-Baptiste Bonaventure (1777-1834) - French writer. Roquefort is a character in the animated series Chip and Dale Rescue Rangers.

Explanatory dictionary of the Russian language. D.N. Ushakov The meaning of the word in the dictionary Explanatory dictionary of the Russian language. D.N. Ushakov
Roquefort, pl. no, m. A type of spicy cheese made from sheep's milk. (According to the name of the place Roquefort in southern France, where it was originally made.)

Explanatory dictionary of the Russian language. S.I. Ozhegov, N.Yu. Shvedova. The meaning of the word in the dictionary Explanatory dictionary of the Russian language. S.I. Ozhegov, N.Yu. Shvedova.
-а (-у), m. A variety of cheese with a mold fungus, characterized by a special sharpness of taste and smell.

New explanatory and derivational dictionary of the Russian language, T. F. Efremova. The meaning of the word in the dictionary New explanatory and derivational dictionary of the Russian language, T. F. Efremova.
m. A variety of cheese with a mold fungus that has a pungent taste and smell.

Examples of the use of the word Roquefort in the literature.

Ermine Palace, residence Roquefort, ruler of the Ermine Duchy.

The manager was breathing like that dog: not only was he tired of the long, senseless pursuit of a fake duck, he also smelled like he had a bite before the conversation Roquefort with garlic seasoning.

Roquefort they seemed extremely unappetizing.

Anything but oatmeal Roquefort Cordelia amended hastily.

Even after four days of oatmeal and Roquefort dinner seemed surprisingly unappetizing to her.