goat cheese

Most researchers agree that the first goat cheese was prepared more than 10,000 years ago in Asia. However, only in the 13th century recipe of its preparation penetrated into Europe.  Goat cheese - a storehouse of useful minerals
 First Rate unusual taste goat cheese could the Romans who brought the recipe of the product Moors. Following them admirers of goat cheese became many peoples living on the territory of modern Europe. In those days the cheese from goat's milk is not considered a delicacy, it served almost every meal, and consumed in large quantities.

Today, the ratio changed to goat cheese in proportion to its price. It is not cheap to carry delicacies. Is it surprising that the leader of its production is considered to be France - a country famous for the ancient and traditional recipes cheese-making, where the choice of varieties of goat cheese really is incredibly broad.

The variety of types of cheese based on goat milk is primarily determined by the degree of its exposure. Of course, the taste and aroma nuances of delicacy and are highly dependent on its age. The snow-white color, are incredibly delicate flavor and melting texture in the mouth mousse peculiar young goat cheese. With age, the cheese takes on a dense structure, it is also enhanced specific spicy taste of goat's milk.

Preparation of goat cheese starts with the selection of milk, which must meet certain requirements: sufficient fat content and aroma .  Milk placed in a special container, is heated to 33 degrees, then it adds a special leaven .  The next 24 hours are in anticipation of when the cheese curd consistency acquire .  After that converts cheese into molds by hand .  As soon as it becomes thicker, and the serum is completely drained, almost ready goat cheese is placed in a cellar, where he must mature .  The area in which delicatessen is adjusted to a desired degree of ripeness, carefully maintained at a constant temperature and humidity .  Such strict observance of technology is necessary in order to ensure the necessary conditions for microorganisms that make goat cheese becomes a finished product .  Finally, ripened cheese, dried, giving it the usual presentation .  Just ripe, fresh goat cheese characterized by the absence of taste and an almost perfect white .  After just a week after the drying process is completed, goat cheese gets peculiar to him and so many favorite flavor .

Goat cheese goes well with many foods and is suitable for various kinds of heat treatment. So young and soft cheese perfectly melted on the grill, it is also added to the appetizers and salads to impart spicy notes. Aged goat cheese, which is characteristic of a strong flavor and distinct taste, it is recommended to use metered.

Keep all kinds of goat cheese in a hermetically sealed plastic bags or boxes.

The composition and caloric content of goat cheese

Goat cheese - a storehouse of useful minerals. The first place is the sodium content in 100 g of product  Goat cheese in the package
 reaches 1900 mg. Half the amount of calcium in composition - 740 mg. In addition, the goat cheese contains zinc, iron, copper, potassium, phosphorus and magnesium.

Vitamins contained in the goat cheese: PP, E, C, H, B12, B9, B6, B1, B2, B5, A.

Calorie goat cheese is 290 calories, which consist of the following indices: about 21 g protein, 22 g fat, 1 g carbohydrate.

The benefits of goat cheese

The first use of the goat cheese is determined by the presence therein of lactic acid bacteria. Numerous studies have shown that the organisms contained in any kind of cheese from goat's milk, are identical to those that are part of the "live" yogurt. In 1 g of the product 107 reaches the number of units, the lactic acid content at this enormous - about 99%. These microorganisms are valued in relation to its ability to provide antibacterial action, as well as for the presence of equating them to antibiotics.

Few people know, however, the nutritional properties of goat cheese is much higher than its counterpart, made from cow's milk. The digestibility of goat cheese compared to cheese from cow's milk is much higher. Furthermore, it does not cause allergies and contains several times more vitamin A. Regularly eating goat cheese can significantly improve the teeth, bones and normalize blood pressure.





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