Dorblu cheese: composition, properties and characteristics of use

Today, the shops are decorated with different types of cheeses. In this case, one can not forget about the unique cheeses with mold.The most popular in the gastronomic circles has become a German variety with blue mold - Dor Blue. Real gourmets really appreciate this product. And buyers are willing to pay more to try a piece of this unusual delicacy.

Surprisingly, for several centuries festive tables have been decorated with Dorblue cheeses. Although he came to the counters of shops and markets quite recently, he had already managed to catch the fancy of many buyers. It was thanks to a competent pricing policy and a marketing approach that Dorblu German scattered throughout Europe, including Russia. In contrast to the expensive varieties such as the French Roquefort and the Italian Gorgonzola, prices were decent in domestic stores, which made it possible to taste the cheese to the full. And also to keep the title of the most famous European cheese.

Dorblu has a moderately spicy taste, a pleasant unusual aroma, and the texture is rather soft, almost creamy, like fatty butter. These cheeses are made from high-quality cow's milk, where noble blue mold is added. Compared to other similar varieties, it is not as salty as, for example, with green mold. And the cost of blue cheese is very acceptable. Such characteristics do not prevent him from wearing the title of elite brand.

The special technology by which dairy products are made has not been changed for more than 100 years. And no changes are made to the cooking process either, because the cheese business loves and honors traditions. For full ripening, the cheese must be placed in a special place where a certain temperature and the percentage of air humidity are established. In such conditions, it must lie for 3 to 5 months depending on readiness.

Dorblu has three more varieties that can be found in the store - DourBlu Classic, DorBlue Royal Blue and the exclusive DorBlu Grand Noir line.

The German Dorblu is distinguished, above all, by its dense texture, and the Italian Gorgonzola feels softer. Although both of these cheeses are considered brothers, despite the different colors of the mold. Gorgonzola has the most intense smell and rich taste with a salty-bitter aftertaste than the blue cheese.

The taste of blue cheese, oddly enough, is quite delicate - it lacks obvious salinity, like other soft cheeses of European production, and there is no strong spice that would scare half of the buyers. The taste can be called moderate. If you look closer, you can see the uneven, chaotic streaks of blue mold - a certain type of mushroom called Penicillium Glaucum is included. This is the hallmark of Dor Blue. The product itself is a light cream color. The texture is dense, but it is easy to break it into pieces.

100 grams of the product contains 21.40 g of proteins, 2.34 fats, 28.74 g of fats, among which water has a special place - here it is 42.41 g! A calorie delicacy is rather big - 350 calories, and fat content varies from 40 to 50%. Such data makes it quite high-calorie product. Therefore, when it is used, it is important to comply with the measure.

The composition contains an important component, which is called penicillin. He is responsible for maintaining the norm of the whole human body, and also participates in the fight against a certain group of viral and infectious diseases. The variety of the chemical composition of cheese is represented by groups of vital vitamins and macronutrients that have a beneficial effect on human health:

• Representatives of group B: B1 (thiamine), B2 (riboflavin), B6 ​​(pyridoxine);
• vitamin A;
• vitamin D;
• vitamin PP;
• vitamin E;
• zinc;
• calcium;
• folic acid;
• phosphorus;
• iron;
• sodium;
• magnesium;
• potassium.

Everyone knows that milk-based products are good for children and adults.The rich content of known to us vitamins and amino acids contained in cheese, a positive effect on health. Unusual taste with a hint of piquancy can easily whet your appetite. Due to its high calorie and fat content, it is considered quite nourishing. And the easily digestible proteins, minerals and vitamins contained in the composition endow the cheese with such valuable properties as strengthening the immune system. Improving the work of the intestine is affected by the very mold of noble varieties of Penicillium Roqueforti. And still a grade of DorBlu:

• positive effect on the nervous system;
• responsible for improving memory and concentration;
• resists insomnia;
• helps eliminate depression and irritability from life
• improves intestinal motility;
• protects the skin from negative UV rays (substances in the mold accelerate the production of melanin);
• activates the brain;
• relieves joint pain;
• saves from anemia, anemia;
• relieves fatigue from physical exertion.

High fat and high calories will only worsen the situation. Regularly consuming blue cheese, the human body can be subject to dysbiosis and deterioration of the intestinal microflora. This can lead to frequent intestinal infections. Doctors are cautious about this type of cheese, because, anyway, and its composition is not at all simple.

• The ingress of substances contained in the spores of fungi, can provoke new or existing allergic reactions.
• Under the ban product for people with acute diseases of the gastrointestinal tract, as well as with an ulcer and gastritis.
• It is not necessary to include in the children's menu.
• Especially carefully add to the diet of pregnant and lactating women (it is better to consult a doctor).
• You can not combine the consumption of the product with the use of drugs, namely antibiotics. The fact is that the blue mold of mushrooms has similar properties. Mixing substances can lead to dysbiosis and country allergies.

Judging by the reviews of customers who tried the unusual look for the first time, not everyone liked it because they were not used to such taste and texture. But from the second trial, the situation has changed - juicy notes in taste have become noticeable, which everyone says so. The cheese itself is very tender, creamy. And the taste of the most noble mold is felt in full. Especially like a strange, but pleasant aftertaste.

Dor Blue is a truly versatile cheese. This can be seen in its combination with various ingredients - it can be rustic bread, crackers, grapes, nuts. It looks perfect in serving on a cheese plate, i.e., cut into small pieces with other varieties of soft cheeses, decorated with nuts. In this case, it is recommended to try it last - so you can feel the full flavor with spicy and oily notes.

You can supplement the cheese menu, for example, with fruits and red varieties of dry wines - Cabernet Sauvignon and Shiraz are ideal. German gourmets advise you to drink Dorblu with sweet wines of your own production - it’s about Riesling or Gewürztraminer. But a kind of Grand Noyr washed down with champagne. In the kitchen, this product also found a place. It is used to make canapes, hot sandwiches, fruit and vegetable salads, cheese sauces, “Four cheeses” pizza, closed pies and other pastries, as well as for different types of pasta.

Dor Blue - the product is not cheap. But oddly enough, you can cook it at home. Of course, the result will be completely different, but you will still achieve a similar taste.

We will need:

• 8 l homemade milk;
• a quarter of a teaspoon of mesophilic starter;
• as much rennet;
• 1/16 tsp mold varieties Penicillium Roqueforti;
• 2 tsp salt.

Description of preparation:

• We bring the milk to a temperature of 30 degrees (put the pan on medium heat).
• Pour mesophilic starter on the surface (suitable - Flora Danica, bio-antibut-TP, BK-Uglich-MST).
• Immediately bring blue mold into the milk mixture, evenly distributing it.
• Gently mix the milk with additives to distribute them evenly throughout the volume.
• Leave the mixture for half an hour.
• At this time, dilute calcium chloride with 50 ml of water and another solution with rennet (for example, VNIIMS SG-50).
• After 30 minutes, pour the prepared solutions into the present milk, leave for an hour and a half (waiting for the formation of clots).
• We check the clot: we make an incision in it, the serum should be separated, if not - leave it for some time.
• Cut the finished clot into large chunks, vertical and horizontal.
• Chunks stir skimmer, waiting for the separation of the serum.
• Put a curd in a colander (with a lavsan cloth).

• After separation of the serum, we tie the ends of the napkin into a knot, send it on a chopping board, put a load of about 4 kg.
• We shift the finished in a deep dish, break into pieces and salt.
• We wrap up with the same napkin, pressing it slightly, and leave it in the room for 2 days (the necessary acidity will be added).
• During this time, the cheese should be turned over.
• After the expiration date, leave the cheese open to dry slightly.
• Next, we make punctures with a thick knitting needle (in these slots the very mold will develop there).
• To ripen in a container, put the cheese on a drain mat, close and place in a place with a 10-degree temperature.
• The ripening process will take 4 weeks.
• Be sure to turn the cheese every week.
• At the right time, Dorblu will be ready for use.

Tasty and healthy European product on your table - you can brag about it. But before use, you should still learn about possible contraindications. After all, everything tasty is not always healthy for the body.

To learn how to cook a real gourmet cheese with blue mold at home, see below.