Blue cheese is a valuable source of minerals, vitamins, essential amino acids and well-digestible proteins. There is practically no lactose in these cheeses - however, all the beneficial properties of milk in them are completely preserved, and the product itself is high-calorie and contains a large amount of fat.
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Names of blue cheese
The most popular mold cheeses are brie and camembert. These French white cheeses with a soft crust and velvety gray shell of noble mold are recommended for the first acquaintance with such products. Their taste and appearance are not much different from each other, however, any Frenchman is able to distinguish them in a few seconds.
Brie cheese has the proud status of king of cheese and cheese of kings, and its name comes from the French province of the same name.
Brie and Camembert go well with ripe pears, figs, quinces, grapes, peaches, cherries, raisins, walnuts and almonds. Gourmets also use them with smoked meats, ripe tomatoes, fresh homemade bread and fragrant herbs - from basil to dill.
Cheeses with blue mold, unlike brie and camembert, do not have a surface mold crust - it forms a marble pattern inside the head, giving the cheese a rich pungent taste and piquant aroma. The most classic and famous blue cheese is Roquefort, an alternative to which are less expensive cheeses such as Danish Danablou, English Stilton, Italian Gorgonzola, German dorblu and bergader, as well as French blue d'Overgne. Blue cheeses go well with fruits, custard, honey, crackers, celery, apples and dark chocolate.