The assortment of cheeses in the windows of modern stores is quite diverse. Varieties with holes are especially attracting attention, and a completely logical question arises: "How are they obtained?"
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In order to make cheese, enzymes (complex proteins) are added to milk, as well as special fungi and bacteria. Due to the presence of these additives (and they may be different), the cheese acquires a certain taste and appearance. Bacteria added to milk are active for various times (depending on their type). Their task is to turn milk sugar into gas.
In cheese, where bacteria have been active for a long time, they turn milk sugar into gas even after a stiff outer crust has formed in the food product. Over time, while the cheese is ripening, gas, which has nowhere to go, accumulates in different places, forming bubbles. When the cheese is cut into pieces, the bubbles turn into holes.
The size of the holes in the cheese is regulated by even one of the laws of the United States, according to which their diameter should be from one third to three quarters of an inch. If you translate into the metric system (with Swiss precision) it is respectively - 0.9525 and 2.06375 centimeters.
However, such figures do not meet the cheese quality standard; in a correctly manufactured product, the hole diameter should be from one to five centimeters. They should have the size of a large cherry. Only if all conditions are met, is cheese considered properly seasoned and high quality.
Qualitatively produced cheese is very healthy. It is completely absorbed by the body, incorporates eight essential amino acids and a large number of vitamins. And the existing mold (of course, blue) further increases its healing properties.
Cheese blue mold contains essential bacteria and amino acids that improve bowel function, help the absorption of B vitamins. In addition, Turkish scientists who studied the effect of the sun on the human body have found that the special substances that noble mold is so rich in are the best remedy sunburn protection. Accumulating under the skin, they contribute to the production of melanin.