Cheese with a mold is a delicacy which history contains not one hundred years. At its correct consumption this cheese has a number of the useful properties and qualities doing by its unique product.
Useful properties of this product
Despite a peculiar flavor of such cheese, it has properties of what any other grade of cheese can't brag. First of all, it is calcium. Let it contains as much how many and in usual cheese, but exactly thanks to a mold it is very best of all acquired by an organism. The same concerns also amino acids. Also in this cheese there is a huge amount of vitamins of group B and phosphorus which amount doesn't concede in anything to a saltwater fish. Not so long ago it was noted that consumption of cheese with a mold during the summer period will allow skin to avoid excessive burns. It occurs thanks to stimulation of production of melanin.
It was noted that moderate consumption of cheeses with a mold improves work of intestines and a cardiovascular system. Because at preparation of a delicacy the penicillinic mold is used, consumption of this delicacy is some prevention of various viral and infectious diseases.
Precautionary measures
Because of high fat content of a product and specific structure, nutritionists recommend to consume no more than 50 grams of this cheese a day. It is the best of all to refuse consumption of this product to people with diseases of a stomach and intestines, to allergic persons, pregnant women and also people with fungal diseases. Overconsumption of this cheese can cause dysbacteriosis and indigestion. It occurs because penicillinic fungi are very badly acquired in intestines and kill it microflora. Also it is worth paying attention to quality of the cheese. In its section the mold has to form small veins, and mold channels have to be allocated not strongly. To the touch cheese has to be soft, not friable. On it there has to be a light crust, its hardness says about whether cheese before receipt in sale was long stored. If on it there are a lot of points from mold channels, then cheese doesn't differ in high quality.
Storage and giving to a table
At home it is necessary to keep cheese with a mold in the fridge at a temperature not higher than 5 wasps, to cover a cut with paper. It is better not to remove a cover in which cheese was bought. It is impossible to store cheese with the unprotected cut, otherwise the mold will begin to expand. It is good to add cheese when giving soups, salads, sandwiches. This product will be ideal for a dry and semidry wine. You shouldn't give it cold, it is better to allow it to heat up to room temperature.