Nutritional value of Roquefort cheese with mold
 Gourmets appreciate the refined products. A special place among all kinds of delicacies occupy cheese with blue mold. They are produced in different countries - Italy, France, Denmark, Germany. World well known, in spite of a fairly wide range of similar products, it has a Roquefort cheese, which is made in France in the eponymous town of the province of Rouergue. Mould bluish and distinctive taste give this true French brand certain touch of extravagance. That she does Roquefort cheese with mold it attractive for real fans.

Roquefort cheese, history

Cheese is a dairy product, known since ancient times. What explains the exclusivity is Roquefort? First, unlike other types of cheese, it is made only from sheep's milk, which already gives it special unique taste. Second, the development and maintenance of consumer interest in Roquefort cheese contributes interesting story associated with his appearance. Like many new products, world-famous, the cheese its appearance is obliged to "master the occasion." On this account in France, there are various legends.

The most popular is a romantic story about a young shepherd. He saw a strikingly beautiful girl, and went after her, forgetting even that was going to eat. Modest breakfast went down in a limestone cave. Shepherd returned to their homes for several weeks. To the surprise of the boy, they forgot "sandwich" made from sheep's cheese and rye bread is not only spoiled, but also gained an unusual piquant taste. Thus, and a new type of cheese - Roquefort cheese with mold. It got its name after the nearby town of Roquefort. Since then, local residents began to manufacture a special type of milk product, obtained the monopoly of the French king.

Features of the cheese making

What happened to the "sandwich" during the absence of the shepherd? Rye bread, of course, had become covered with mold. She contributed to the growth of molds and cheese, which, unlike the bread was quite edible. New taste was so delicious that soon become a regular goat cheese specifically to withstand certain conditions before the mold. To obtain the required quality of the product should mature in the next few weeks. Roquefort cheese production process has not changed over the past century.

Special microflora able to maintain in special storage facilities - from limestone caves. For the mold during the standard manufacturing process Roquefort cheese in it add mushroom spores such as the Penicillium Roquefort. This fungus is in the right conditions spontaneously appears in the form of mold on rye bread. Some manufacturers make a meal out of shape even for maturing cheese. As a result, reproduction spores spread rapidly to form the finished product characteristic cavity. Against the background of bright curd mold is distinguished by its bluish color. To a cavity formed in the cheese evenly special needles pierce it.

As a result of a long maturation (at least 3 months) Roquefort cheese with mold acquires subtle taste and flavor of hazelnuts. In addition, it features considered essential smells of sheep's milk and limestone that makes up the main-storage. Mould formed in the cheese after the expiry of aging, is a non-pathogenic microflora. It has certain anti-inflammatory properties.

Roquefort, caloric and nutritional value

Any kind of cheese is the source of a sufficiently large number of calories. This product is prepared on the basis of milk has a high nutritional value. Is no exception and Roquefort cheese, which is calorie 392 kcal per 100 g In addition, Roquefort cheese are high in protein (21%), which allows it to compete on the nutritional value even with meat. Cheese is rich in vitamins, especially - Group B. This is due to its connection with the microflora of rye bread, which is a known source of these vitamins.

 Roquefort cheese - calorie and useful properties
 It increases the value of Roquefort cheese as a food, and a large set of macro- and micronutrients. Among them, iron, calcium, magnesium, selenium, phosphorus and others. The structure of this product consists of three essential amino acids tryptophan, lysine and methionine. Roquefort, whose caloric combined with exquisite taste, this is considered to be the king of cheeses with bluish mold.

Undoubtedly, Roquefort cheese is a true delicacy for all lovers of French cuisine. Without it, it is difficult to imagine the corresponding menu of the restaurant - this cheese gives piquant taste to any dish, which he enters. Roquefort - the original snack to dry and semi-sweet wines. In combination with the fruit blue cheese is an excellent dessert. However, due to a sharp taste, it is contraindicated in diseases of the stomach, accompanied by high acidity.