What are the benefits and harm of sheep cheese, what names of varieties are found?

Since ancient times, in the era of ancient Rome, people learned how to make cheese.They did not have such modern benefits of civilization as a refrigerator. Therefore, to preserve milk, it was necessary to ferment it, as a result, a completely new product was obtained, which was used as an independent dish or as an additive in cooking culinary masterpieces of world cuisines. Today cheese can be a commonplace product on our table. But sheep cheese, due to its rarity and cost, is still an excellent delicacy.

Sheep cheese is traditionally prepared in southern mountainous regions, such as Spain, Greece, Italy, France, Azerbaijan, Armenia. As you can see, the peculiarities of the production of the product dictates the climatic and geographical origin. In these countries, very few fertile plains for cattle grazing, so animals that can move in the highlands are raised to produce milk.

Soft Feta (or Fetaki, Fetax) is popular in Greece. It can be made with a small admixture of goat milk. This is one of the youngest and low-calorie types. Soft cheese is stored in very salty brine, often with herbs, due to which it acquires its salty flavor. It crumbles easily, so it is cut into small squares.

In Spain, because of the country's mountainous terrain, it is the production of sheep types of cheese, mostly solid and semi-solid varieties, that is developed. Manchego is a medium-hard variety that is aged for several months in deep cool caves. It can be of different ripening ages: from several weeks to many months. In this regard, its taste flavors vary greatly from mild acuity to noticeable sweetness.

It surpasses in popularity in Italy other cheeses from sheep milk variety, which is called Pecorino Romano, very similar to Parmesan, familiar to many, but with a more intense and salty taste.

In France, on the island of Corsica, they make cheese with the beautiful name Brin de Amour (in translation - “the birth of love”) and a no less beautiful legend about its origin. She says that once upon a time a young shepherd was eating a cheese sandwich and suddenly he saw a girl of extraordinary beauty passing by. He immediately fell in love and hurried to catch up with her in order to get acquainted with the extraordinary beauty. When he returned, he found that cheese, which was in close contact with a piece of bread, had become infected with mold seeds. There is nothing to do - the shepherd was very hungry and began to eat his old lunch. He was surprised by the surprisingly delicious taste.

To date, this view is traditionally done only in Corsica by hand. After the formation of the head, it is wrapped in aromatic local herbs. Ripening, it absorbs the smell of sunny fields. It shows a non-rigid greenish shade of a noble mold crust, which gives a special charm to taste.

In the south of Russia, such well-known varieties as Tushinsky, Yerevan, Suluguni, Brynza, Chanakh and others are produced. Mostly varieties of Armenian origin are young. Different from their Western European counterparts, they lack the peel and white (rarely - yellowish) color.

Roquefort is one of the most expensive types of sheep cheese. A kilogram of such a delicacy costs an average of about sixty dollars. It is served at the highest meetings and dinner parties. The variety has a noble blue mold of grain origin. It causes a very peculiar rich aroma and unusual taste.

The main value of the cheese is based on the animal proteins and fats.They are best absorbed by the human body, as they have the closest origin.

Due to its high nutritional capacity, it will suit those who are engaged in hard physical labor. It is irreplaceable in the nutrition of children from the age of three as the most valuable source of calcium for the bones of a growing organism. Pregnant women can also be consumed, since the fetus very actively takes the same calcium from the maternal organism, which is why women lose their teeth and hair during pregnancy and childbirth.

Fats contained in cheese should not be confused with harmful cholesterol, forming plaques on the vessels. On the contrary, natural amino acids of special composition prevent the occurrence of atherosclerosis and are also an excellent means for the prevention of malignant tumors in the body.

Very valuable linoleic acid helps in the establishment of metabolic processes in the body. That is why, despite the high calorie content, cheese is recommended to be used even by those who are on a diet. It is useful for those who want to stay young and energetic for a long time, have a good mood and keep themselves in good shape.

Vitamins are the most important substances in our body. They are involved in virtually all of its processes, in the creation of new substances and the splitting and assimilation of substances perceived from the environment. It is difficult to overestimate their role in our lives. The lack of certain vitamins and microelements often leads to serious diseases. Sheep cheese is an excellent source of vitamins such as A and B, ascorbic acid, riboflavin. There are a lot of potassium, calcium and a high content of phosphorus.

Especially important is that all these substances did not undergo heat treatment and were preserved in their original form. In addition, vitamins of animal origin are much better absorbed by the human body than the analogues from plants and the more chemical multivitamins. In terms of protein content, sheep milk and products based on it are the undisputed leader, ahead of cow's milk by a factor of three.

Sheep cheese is definitely a healthy product. But even using it in unlimited quantities can do more harm than good. So, do not get involved in the product of people suffering from overweight. Although accurate and limited use of it in food can be useful for the establishment of metabolism.

Caution is recommended to eat the product and people with kidney function problems, heart disease and a tendency to develop hypertension. This requirement arose due to the high content of potassium and salt in the cheese.

Favorite by many cheese is made from sheep's milk using leaven. Recently, manufacturers often add to the composition and cow and goat milk. In some cases, for the preparation of certain varieties of cheese (especially in manual production), various impurities of herbs and plants are used to impart special original shades of taste and smell. Aging takes a minimum of 60-90 days. Separate hard cheeses can ripen up to several months.

On average, a 100-gram slice contains 350 kilocalories. He has a high content of protein and fat in the composition. So, for every 100 grams of product there are 14 grams of protein, 28 grams of fat and 8 grams of carbohydrates. In addition, sheep's cheese contains water, vitamins, fatty acids and trace elements.

After opening the package, the product is usually stored in a refrigerator in the freshness zone for two to three months. It is better to keep it in parchment, which gives the cheese to "breathe" and maintains its natural air-water balance.

Use sheep cheese for cooking various dishes. It forms the basis of dishes such as pizza, Greek salad and cheese soup. The special shade gives the first and second courses. It is widely used to add fillings to various cold appetizers: rolls, baskets, stuffed vegetables, sandwiches. He adds zest to the flour and confectionery. Perfectly felt the taste of cheese in the composition of pasta, various dressings and sauces.

Eating sheep cheese is quite possible and as an independent dish. Exquisite dessert will make a great addition to the wine. In this case, it offers additives from nuts, dried fruit, fruit slices and even honey.

An interesting video about one of the types of sheep cheese, you can see below.