Artieda 2011

You ask yourself – what belongs to the soft cheeses? After reading this article about soft cheeses you will find many interesting things for themselves. Empirically, visiting several restaurants in Chelyabinsk, we decided to ask the employees of these establishments of soft cheeses are from well-known (in the broad mass of the people) are the names of cheeses in this group. What is most interesting, most of our question is perplexing. If you do not even lucky to have restaurants in your city then please come to our table, we offer today – soft cheeses. For soft cheeses are known to all Roquefort and Camembert.

The bulk of the soft cheese belongs to the elite classes. Depending on the way cooking, ripening (soft varieties ripen from 2 to 6 weeks), cheese, soft varieties literally amazing variety of gourmet flavors. Experts identify several types of soft cheeses: white cheeses, blue cheeses, cheeses with natural edges and cheese with obmytymi edges. "White Cheese" – are so named because of the thin white crust covered with mold that forms on the surface of the cheese. This mold is specially cultivated by spray penicillin. As a result of the metamorphosis of white cheeses get the smell of moss and damp earth and mushrooms, and have a specific taste. Representative bright white cheese is Camembert. "Blue cheese" – Specific methods of production make "Blue Cheese" ripen from the inside as a result of this cheese is formed on the surface coating of bluish mold.

"Blue cheese" in most of his long time kept in special basement, located deep underground. Cheese produced in this way have a salty-spicy taste with mushroom flavor. The famous cheese "Roquefort" refers specifically to the group "Blue cheese." Cheese, "with natural margins "- are made from goat's and sheep's milk. Edges of these cheeses are covered with wrinkles. Especially prized cheeses with large wrinkles, which are covered with grayish-blue mold. Cheese with young wrinkles are young and have a fruity taste. Over time, the cheese artificially "old" lines increase in size, there is mold, such cheeses have a rich flavor with a hint of nuts. Among the cheeses' with natural boundaries "of the most famous – and Shavenol Crotty de Sainte-Maure. Cheese, "with obmytymi edges" – so named because in the process of cooking the cheese wheels are constantly obmyvayut wine, beer or special brine. As a result of the above procedures on cheese is not "settling" the usual mold, but the favorable conditions for the bacteria get a red mold. Red mold is located on the edges of the circles of cheese, because of what it crust becomes brown or milky-orange color. Of the most familiar to Russians varieties of this group may be noted Munster and Livaro. Experts advise visitors cafe Chelyabinsk, to indulge in pleasure to use and good cheeses with wines that emphasize the flavor of a cheese. But overuse cheese, is not recommended as 100 grams of cheese contains about 30% of the daily requirement of organism human fat.