All the myths of "stinking" cheeses: varieties and varieties

Most people on the planet love cheeses and have tried them at least once in their lives. But there are also special gourmets, who cannot be ottyanesh for the desired delicacy.And if this dairy product stinks so that next to impossible to breathe deeply?

There are not so many “stinky” cheeses in the world. Today, experts have identified a little more than a dozen varieties of this product.

• Vieux Boulogne originally from Normandy, made from cow's milk and reaches maturity in 21 days, it has a characteristic wet orange crust. The second name of the product is Sable du Boulogne. The secret of preparation: in one of the cycles of the workpiece it is washed with beer.
• Pont le century - a very fragrant delicacy from France. Its popularity does not fade away after 8 centuries. However, consumers are aware that the putrid odor is only a cover, it is only necessary to open the mold skin. From the inside you can taste a very mild, nutty-fruity cheese. Connoisseurs eat a dairy product with a leaf of fresh lettuce.

• Münster - soft from the noblest cheese family, the recipe of which was known to the monks in the VII century. Made from raw cow milk, ripening for 3 weeks. It has a reddish brine crust.
• Brie de moe - a famous delicacy from the tables of Paris itself. It has a soft crust with bloom, which is also relish eaten by gourmets. Inside the consistency is more like a cream. It is made from cow's milk and matures up to 8 weeks.

• Roquefort - a popular blue sheep milk cheese, ripening up to 3 months. Fans are attracted not only by penetrating smell, but also by soft consistency with bluish-green bread mold, giving a spicy, savory taste. Its use is a whole tradition. For example, in order to cut into delicious slices and fully preserve the mold, we built a special machine with a wire instead of a knife.
• Reblochon made from the milk of cows of three different breeds. This is a prerequisite. A salty soft dairy product is of two kinds: peasant and fruit.

• Livaro - very nutritious cheese created by the French. The secret of manufacture in the method of storage until maturity: it is wrapped with sea cane grown only for Livaro.
• Banon - Round goat product ripening for up to 2 weeks. Sold wrapped in chestnut leaves.
• Epuas de Bourgogne - Napoleon's favorite delicacy, made from raw cow's milk, aged on grape brew.

• Parmesan - Italian product, which is stored for quite a long time. So hard to cut impossible. Popular in cooking, they sprinkle a lot of dishes, so they store it grated in containers.
• Raclett - This is a Swiss luxury of semi-solid varieties based on cow's milk, matures up to 2 months. From its oily pulp a national dish is prepared - mouth-watering melted pieces.

• Osso Irati - the little-known sheep cheese ripening till 3 months. In its name are the valley of the same name and the beech forest of France. Ripens the product in the prepared mountain rooms, lined with stones.
• Cheddar - English semi-solid cheese with a sour taste. Prepared from cow's milk, age 6-24 months.

In 2004, Cranfield University conducted a tasting of the most smelling cheeses on the planet and issued a verdict in favor of a strongly smelling sample called Vieux Boulogne. Already in 2007, testing was carried out using an “electronic nose” sensor, which accurately determines the authenticity and quality of the product.

Gourmet delicacy according to the Australian scientific portal ranks fourth in the ranking of the top 6 most disgusting smells of the world.

Smelling cheeses have their own benefits and characteristics. For example, it is a useful mold. As it turned out, well-grown mold on dairy products, for example, on Rokfor, is very useful for the body.It contains a lot of calcium, vitamins, phosphorus salts. Mold crust is an excellent source of protein, rich in amino acids most valuable for the body. However, excessive use of varieties with mold, contributes to the accumulation of antibiotics, which is the occurrence of acute dysbiosis.

Cheese with mold is a nutritious and high-calorie product. In the "stinky" cheeses contains quite a lot of fat. Dietitians recommend eating no more than fifty grams of this delicacy per day, combining it with steamed vegetables or fruits. You must follow the rules of storage of the product. Overseas delicacies are stored in the refrigerated compartment at a temperature of 0 to +5 degrees or in special packaging, as well as wrapped in parchment paper.

Many of the smelling cheeses originate their recipes from ancient times, so their preparation has long been overgrown with all sorts of myths.

• For the production of mold cheeses, ordinary mold is used. Of course, this is absurd. For the manufacture of a favorite gourmet product is used only noble mold. This special component, for example, penicilla. They give the product a spicy flavor. However, one must be careful when using such cheeses for patients with fungal infections. No one suspects that moldy cheeses, as well as kefir, kvass, containing fungi, put a strain on the existing disease. With restrictions to use such products is sick thrush, nail mycosis, intestinal dysbiosis.
• Cheese can be bought at any supermarket. Not really true. On the shelves of an elite store you can find a couple of cheeses with mold and with a specific aroma. However, many varieties of “stinking”, but sought-after cheeses, have a complicated procedure for obtaining licenses and other permits required for sale. Quite often you can find fakes that come true under the brand of well-known products. There is no need to talk about either quality or benefit.
• Cheese make an injection. In fact, several varieties of blue cheese are made using special syringes and injections of oxygen. It creates a favorable environment for active growth of mold. With oxygen, a fungus specially allocated for this purpose is placed in the dairy product, which eventually grows.

About the most smelly in the world of cheeses described in the next video.