The blue cheeses, are ripe cheeses that are made from cow’s milk, goat or sheep.
These cheeses are stored in natural form, at temperature and humidity controlled in cave (favorable environment for many varieties of fungi harmless), there mature or age and thus, the mold “Penicillium” that is added or injected, makes the product Finish is white-ivory, with clear veinage blue, blue-gray or blue-green spread throughout the pasta, mainly in the center.
Characteristics: Penetrating smell, quite characteristic. Strong flavor, salty, slightly acidic and pungent (depending on the amount of veins) and dependent on milk and ripening time. If your crust has a brown layer and darker is your pasta, is because it is a cheese of flavor more pungent and aggressive to the palate.
Varieties like the blue Stilton were subsequently originated in Roquefort and Gorgonzola which were prohibitive because of their high price. These cheeses in the European Union have a protected denomination, this is that they are called in this way “only yes” have been done in a region of a certain country. AOC Appellation D´ORIGINE CONTÔLÉE (France) and CONTROLLATA (Italy) and there are also other varieties in Spain of controlled origin. Other places are just called blue cheese.
Blue cheeses (uses).
-Roquefort (French): Cold is served in small portions to taste better its flavor and aroma or accompanied by small pieces of bread baguette, celery, watercress, grapes or pears.
Its flavor can be softened by mixing it with cream cheese or butter (butter). It is also used in dressings of some preparations, such as fillings for raisins (couches) or in sauces such as Roquefort, for meat.
-Goegonzola (Italian): Used in Italian cuisine in dishes such as Risotto, pasta sauces, polenta, spread on white Italian bread with endive leaves, or as a dessert with pears and walnuts.
-Stilton, (English): Blue cheeses can be consumed directly, or crumbled and melted on other foods.
-Blue cheeses should be kept refrigerated and in a container with a hermetically sealed lid, because otherwise the cheeses with strong smell and taste could impregnate other cheeses like the fresh ones and also other foods. -its refrigerated and stored life in the appropriate conditions, 4-6 weeks.
-The cheese the less portioning it is, lasts longer because it has less surface exposed to the air.
It must be remembered that the “useful life” of the product depends on its state at the time of purchase and its subsequent storage and maintenance.
They must be taken out of the refrigerator, 30 minutes before serving because the taste of mature cheeses is best appreciated at room temperature.
Nutrients and properties:
It is advisable to know a little about the nutrients that the consumption of the blue cheeses contributes to the human organism.
Blue cheeses contain high amounts of:
(High quality): they are essential for cell development (essential amino acids).
Responsible for making the organism assimilate much better calcium. It provides strong bones and in perfect condition.
Vitamin B5 (Pantoteíco acid).
It fights stress and migraines, because it keeps the organism relaxed and functioning properly. Helps reduce cholesterol levels
Keeps the bones strong. Decreases anxiety and appetite.
It helps to regulate the levels of fluids that we have in the organism. Zinc. facilitates the assimilation and storage of insulin. Helps growth in children and adolescents. Important for protein metabolism. It reinforces the immune system.
It maintains the proper hydration levels in the organism. For all the above benefits, blue cheeses are excellent for inclusion in the food diet. But it is not advisable to abuse these, because they contain high amounts of fat not very healthy for humans. They must be taken out of the refrigerator, 30 minutes before serving, since the taste of mature cheeses is better appreciated at room temperature.
Nutrients that should contain any balanced diet.
It should be remembered that for a balanced diet, food should be consumed from the 5 groups:
- Proteins: essential amino acids are essential for cell development.
It is found in meats, poultry, fish, shellfish, eggs and some vegetables such as legumes (beans, soybeans, lentils) among others.
- Carbohydrates (carbohydrates): They provide energy to the organism, such as food fibre and sugars.
They are found in vegetables such as wheat, potato, plantain and some fruits, among others.
- Lipids. Animal and vegetable fats.
- Vitamins. Fruits and vegetables and in the vast majority of food.
- Minerals. Fruits and vegetables and in the vast majority of food.
Then a balanced diet should contain: meats, fruits, vegetables, cereals, legumes, dairy, eggs and fats.
–Keep well covered and refrigerated. -Remember that the useful “life” of the product depends on its state at the time of purchase, the date (approximate) of maturity and its subsequent storage and conservation. -Always handle with clean hands and utensils.
-periodically check the condition of the product in order to be able to consume it in time.