The history and secrets of the cheese mold

Not every Russian citizen and be able to pronounce the names of some other cheese: Camembert, Gorgonzola ... But if rasprobuet - that will never forget.But there are others: brie, Roquefort, "Dorblu" Danish Blue Cheese "Stilton", "the lance d'Amber", each having its own history.

refined and noble taste of these cheeses do not give cheesemaking skills and the quality of milk (although about them, too, we must not forget).The main reason - molds!


And mold is different.Roquefort, Gorgonzola and other cheeses of this type are populated Penicillium (Penicillium) - blue mold (hence something and their name - "blue cheese").A brie and others like him are infected, in the best sense of the word, yeast fungi Geotrichum candidum.Ho still it is not just a mold, and noble - it can be said mold with a capital letter.She noble rot, protects the cheese from unwanted infection because as it takes the place where they wanted to settle harmful microorganisms.

Emperor Charlemagne, discover brie cheese in 774, called it "one of the most delicious dishes."Bree (which is, incidentally, one of the oldest cheeses of the world) was known as the best gift among the counts and kings.So, Blanche of Navarre, Countess of Champagne, had the custom of sending brie as a gift to King Philip Augustus.His so-called - "cheese of kings."

Roquefort cheese, according to the legend, "invented" a young shepherd.He pass a flock of sheep near the village of Roquefort, and a minute of rest (say, in a cave), going to lunch with a piece of black bread with feta cheese.And by that cave was on its way for a beautiful young maiden.The young shepherd left his breakfast and (who would doubt!) Ran after her.How and why he was absent, history is silent, but when he returned to the cave, discovered that the cheese was covered with blue mold.However, hunger Well it has not gone anywhere, and even during the absence of efforts, and he ate the cheese.And I was amazed by the beautiful taste!So the world has been enriched by cooking Roquefort.

of the youngest cheeses can remember "Dorblu";It was invented in the early XX century in Germany.The recipe is kept secret.The history of the Danish blue cheese danablu has about 80 years of age;it was created as an analogue of Roquefort.

Hidden recipe

that living in Roquefort penicillin is useful, everyone knows that.Even before the discovery of this fact, doctors gave patients cheese, hardly understanding why patients recover.But not only useful blue cheeses.So, at the beginning of the XX century a French doctor treating critically ill Norman cheese, covered with white mold.In honor of the grateful patients physician erected near the village of Camembert monument.

history of the phenomenon of the world of cheese is not less romantic than the story of the shepherd and Roquefort.The recipe Camembert from time immemorial, the monks knew, but kept from starving people, and then if one of them opened his girlfriend Marie Harel, because it saved him from death during the French Revolution.So it was or not, but in 1928 the town square Vimute grateful fans Camembert inaugurated a monument to Marie Harel and his beloved cheese.

And by the way, moldy cheese can increase in man creative inclinations.Once Salvador Dali, dine dinner Camembert, he looked at his unfinished painting and saw "flowable hours."So it was written, "The Persistence of Memory."This fact is stated in the memoirs of the master.

noble mold cheese adds poignancy, and the longer the cheese is stored, the greater it will be.Some cheeses have a slight taste of hazelnut as Roquefort.

Camembert has a taste of mushroom and brie - a slight odor of ammonia.The thing enzymes proliferating on the surface of or inside the cheese, mold releases enzymes which, in combination with cheese form the fusion of flavors.Geotrichum yeasts is taste itself, but a delicious taste is obtained in combination with a conventional cow's cheese!Have you tried ever penicillin?If so, it is unlikely that you liked it, but Roquefort eat a sweet soul.

Unfortunately, finding a true blue cheese today is impossible.If you produce, for example, the classic recipe for Roquefort (three months stored in a limestone cave, that it itself appeared necessary mold), then the cheese will be in constant short supply.Therefore, such an industrial cheese making process, contaminating the cheese desired pure culture of the fungus, and Roquefort cheese you can buy in any store.

English note

From British mold cheeses best known for "Stilton" which, unlike other cheeses of this type, there is also a blue and white.The fame he gained through the efforts of the innkeeper Cooper Thornhill.The said Thornhill in 1730-m was passing in Leicestershire, and there on a small farm he treated blue cheese (which was not yet known as "Stilton").Delighted with the taste of the product Thornhill immediately bought the exclusive right to sell the cheese, and he sold it in his restaurant "Bell" in the village of Stilton.Hence the name.But this restaurant held by dilizhansovy route between London and Edinburgh.Of course, passengers snatched cheese flight.Soon on the blue "Steele-tone" knew all England.What's there to England - all of Europe!

Cheese began to falsify the overall technology has been broken, required measures to protect the name.Defense: Now known as "Stilton" is protected by law, that is not allowed to call these words a cheese produced outside the counties of Derbyshire, Leicestershire and Nottinghamshire.The irony is that the village of Stilton, which gave the name of the cheese, is located in the county of Cambridgeshire, and it is impossible to produce cheese "Stilton".

Italy produced gorgonzola blue cheese, named after a small village near Milan.Locals claim that the recipe is known him more than a thousand years.As if they had made the cheese strakkino (in Italian - "Charter") of milk are tired of the long transition from the mountains cows.And a cheese-maker, whose name remained in history, once violated the technology, and he has matured cheese with mold patches.Residents were delighted and began to disrupt the polls technology and along with unknown copyright cheesemaking.

So do not be afraid of mold cheeses!History shows that from them no one has died, but they have been used as a medicine ...

Cook in Russian

not only in Great blue cheese, but even ordinary hard cheeses did not.Here the soil is poor, long winter, during animal housing more than in Europe, feed less, and we have none.Russian peasant korovenku something often not kept for milk, but for the sake of manure as fertilizer.

Milk, of course, drank, and tormented, and cheese out of it worked.A cottage cheese "raw" way, without heating, ripened cheeses Russian.They were pressed and aged, held fast form.Until now we have something that is baked in cheese, called cheesecakes;still in the shops selling cheese called "cottage cheese."

European cheeses Russia "infected" by Peter I. After him, the people eating their usual Russian cheese, and nobles - imported or made hard at us Dutch.Then I came up and paradoxical word "dairy" cheese - from the word "raw", and if it is cooked, what he really "raw"?

first domestic cheese-making plant, to fill up their cheap cheese all over the country, came to us at the end of the XIX century.Nikolai Vereshchagin manage it (by the way, the brother of the famous painter of battle-pieces) formulated the task: "teach Russian peasants cheese cooking butter churn but in the European manner."Well, we learned to imitate Europe, but the traditional Russian cheese disappeared.

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