Cheese with mold in wide access appeared on the shelves of Russian stores not so long ago and immediately divided the gourmets into ardent critics and ardent admirers. The latter claim that blue cheese is incredibly healthy.
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Gone are the days when blue cheese was a delicacy - today anyone can enjoy it. Only those who wish and are scared away by the prospect of eating a "spoiled" product, although in fact the use of cheese mold is very, very great.
Varieties of cheeses with mold vary in the technology of their manufacture, but one thing remains unchanged: mold on them is created using various strains of penicillin fungi, which increase the useful properties of cheese. Penicillin contains bacteria and amino acids that have a beneficial effect on intestinal function.
The cheese itself contains about 22 percent protein, which is much higher than in meat products. It is easily absorbed and does not give a feeling of heaviness in the stomach, since while the cheese ripens, its protein becomes readily soluble. In the protein ratio in the composition, the cheese with mold will certainly bypass even eggs and fish. Cheese is also rich in vitamins and minerals - it should be included in your diet, if only because of calcium - this is important for those who recover from injuries.
Mold cheeses can be consumed by a healthy person per day no more than 50 grams, but even such a small piece can favorably affect the work of the whole organism.
Cheese is rich in calcium and phosphorus, and mold contains substances that produce melanin. So on vacation under the scorching sun, in addition to sunscreen, it would be nice to eat Bree or Camembert at breakfast - the substances accumulated under the skin will significantly reduce the risk of sunburn.
British scientists insist that blue cheese helps in the fight against insomnia. The amino acid tryptophan, which is generous with moldy cheese, relieves stress and normalizes the functioning of the nervous system.
Vitamins A and E, which are contained in such cheese, favorably affect the condition of the skin, smooth wrinkles and improve vision.
And most importantly, moldy cheese practically does not contain lactose, therefore it is indispensable for lactose-free nutrition, and is also included in the diet of those who are struggling with excess weight.
Cheese with mold is a specific product, its use should be limited to pregnant women, children under two years of age, people with a number of chronic diseases (gastritis, ulcer, hypertension, atherosclerosis, kidney and liver diseases).
Penicillin secretes antibiotics that block the growth of bad bacteria. And the frequent use of blue cheese can cause serious disruption to the intestines.