All people love different products. Have you thought about why this happens? There is such a science, gastropsychology, which studies the relationship of a person's character with his taste preferences. Scientists-gastropsychologists have confirmed that taste preferences are closely related to a person's character.

And this connection is two-way. First, your favorite foods can tell you what kind of personality you have. Also, following the gastronomic preferences of the child, husband and other relatives and friends, you can make their psychological portraits. Secondly, scientists have proven that if you constantly eat certain foods, you can become smart, kind, courageous, honest and happy. How is food related to character?

Dairy

Cheese. Those who love cheese are consistent, soft, compliant, moderate in everything. The less salty and spicy cheese a person prefers, the more delicate, altruistic it is. Raw foodists are the most reliable people.

In countries where the culture of eating cheese is well developed, gallantry is especially valued: Georgia, Armenia, France, Switzerland. So, it is not surprising that cheese lovers often turn out to be very gallant and well-mannered people.

Cottage cheese and sour cream. They are usually preferred by people who are reliable and compliant, not prone to conflict.

Milk. The real passion for this product is usually experienced by children due to their spontaneity, optimism and carelessness. If an adult person passionately loves milk, this indicates that in his soul he remained childishly cheerful, light and carefree, it also indicates that you are an incorrigible optimist.

First meal

Borsch. Love for borscht testifies to the reliability of this person. True, it will not be possible to experience particularly vivid impressions with him. But on the other hand, you can be sure that in front of you is a conservative, a keeper of family traditions.

Soups and broths. They are usually preferred by people with an easy character, friendly and cheerful people, they are easy-going and never give up travel or new experiences.

Meat dishes

Grilled meat. It is readily eaten by people who are passionate about adventure. The love of undercooked steaks indicates a certain degree of aestheticism.

Boiled sausage. Like diligent, diligent and obligatory. So, if your child at school constantly gets remarks about being inattentive, then boiled sausage sandwiches are exactly what he needs for a school snack!

Salo and fatty foods. It is eaten by jealous people and generally distrustful people.

Vegetables

Only vegetables and no meat. Such food preferences indicate that you are a squeamish, cautious person, afraid to defend his point of view, succumbing to difficulties.

Cabbage. Increases determination and gives strength. From time immemorial, warriors drank cabbage juice for courage.

Tomatoes. They are preferred by people who are democratic, generous in soul.

Fresh cucumbers. They are in honor of sensual natures.

Zucchini and eggplant. They are very fond of people with a good sense of humor.

Spicy and smoked

Hot herbs and spices. Such food is loved by temperamental, spicy, sexual natures. But! Beware of lovers of fermented, sour, oversalted! Such taste preferences are characteristic of intolerant people.

Many tyrants in history have loved sour and spicy foods. Ivan the Terrible loved pickles and curdled milk, Tamerlane drank grape vinegar, Stalin loved sour wine and lemons without sugar.

Addiction to such products may not be related to character only if we are talking about a pregnant woman who now and then looks at salty.

Smoked products. But smoked meats are usually very fond of romance. Bonfire... Guitar songs...

Seafood

If you have been dreaming about sea travel since childhood, and now you have to vegetate in the office for almost the whole year, and all this is becoming unbearable, buy shrimp, squid or, for example, a sea cocktail on your way home from work.

Include all of this in your diet. And a vacation at sea will no longer seem such an unattainable dream. Typically, a marine diet is preferred by romantic and dreamy natures.

Sweets

"Light" sweets (sugar and caramels). If a woman loves them, this may indicate capriciousness, infantilism. If sweetheart is a man, then most likely he is a real ladies' man.

"Heavy" sweets (cream cakes, pies, chocolate) preferred by people who lack love, tenderness, at least pity from others.

If your child loves chocolate, he is usually capricious, and if he enjoys sucking caramels, you can be congratulated on such a child, he has an excellent complaisant character, he is curious and smart.

What if he doesn't love anything?

People who are indifferent to food are especially dangerous. These are often people with mental disabilities. Most criminals have no taste preferences at all - just to fill their stomachs.

What do you need to eat to be happy?

1. If you have to complete a responsible task, start the day with stuffed cabbage or dolma in grape leaves.

2. Apricots will help with chronic fatigue syndrome. Three or four peaches will relieve irritation.

3. If you urgently need to forget about a difficult conversation, troubles, relieve stress, then it’s better Ukrainian borscht with a piece of fresh white bread for these purposes you will not find anything.

4. Ordinary butter is better saved from anger, temper, it is better to spread it on a piece of black bread.

5. Those who suffer from insomnia should drink milk more often.

Eat the right products and be healthy, smart, calm and happy!

I want to tell you about one of my most favorite products - cheese. The presence of cheese in the diet has a positive effect on the development of the body. This dairy product contains all the necessary trace elements, substances and vitamins for the normal growth of the child's body, which is why it is so important that children's food contains cheese products.

Cheese history

The history of cheese goes back to ancient times BC. Scientists cannot establish exact numbers, but according to research, the first cheese products were created 7,000 years ago. Many researchers agree that cheese was first made in the Middle East.

Cheese making flourished in the Middle Ages. Most of all, the process of creating an unusual product interested the monks. In those days, they were engaged in winemaking, maybe that is why the concepts of cheese and wine are so interconnected. Most of the varieties were bred in the walls of monasteries and temples. In Russia, the first cheeses appeared under Peter I. It was this ruler who paid due attention to a tasty and healthy product. He invited Dutch cheese makers, who managed to reveal to people the full and unique taste of the product. In 1866, the industrial production of cheese began, in the early 1900s the product was actively exported abroad.

Cheese in other countries

Cheese is loved by many. In the UK, there is even a cheese competition tradition. Cheese masters produce special yellow-headed cheeses that the participants of the show will roll down the hill. Today there are hundreds of varieties of cheese. It can be tender, hard and softer, greasy and not very, salty and sweetish. Most people love cheese in Italy. There, cheese is the main component of any dish - pasta, pizza, pasta.

An Italian dish without cheese is considered wrong and incomplete. There are over 400 types of cheese in Italy. The production of the product is treated extremely carefully and reverently. The taste and texture of cheese is primarily affected by the raw materials, i.e. milk, but also by the climate and season. Italians love cheese not only for its excellent and delicate taste, but also for beneficial features that this product has on the human body. The gastronomic value of cheese depends on the type of product and its combination with other products. By nutritional value some types of cheese are even superior meat products. The composition of cheese resembles that of milk, but only in more concentrated amounts of each component. The benefit of cheese lies in the fact that the specifics of the production of the product allows you to give it such a property as complete solubility. Cheese, entering the body, is completely digested, and almost all useful substances enter the bloodstream.

What are cheeses?

The raw material for cheese can be goat, sheep and cow milk. So the main difference is what kind of milk the cheese is made from. But most cheeses are made from cow's milk.

Cheeses are also distinguished by:

Method of preparation - fermented milk and rennet;

Is cheese a vegetarian product?

Vegetarians who eat dairy can eat most cheeses without looking back. The fact is that in most cheeses, rennet, which was previously extracted from the stomachs of calves, has been replaced with an enzyme of non-animal origin. True, there is another, not very pleasant side. Most of these enzymes are genetically engineered and contain GMOs, but they do not contain the DNA of microorganisms themselves, so it is most likely completely safe to eat such products. Vegetarians should choose cheeses that are labeled either microbial rennet or non-animal rennet. As far as I know, these are the cheeses produced by the Finnish company Valio and a number of other companies.

Light and lactose-free cheeses

And for lovers of diets, there are light cheeses with a fat content of 30%, in terms of taste they are in no way inferior to fatter ones. It's just that when making regular cheese, more cream is added, and when making light cheese, less cream and more skim milk.

There are also lactose-free cheeses, such as Oltermanni. These cheeses are free of gluten, preservatives and dyes. So even lacto-vegetarians or people with lactose intolerance can safely eat them. Such cheese is also very healthy, despite the fact that it does not have much fat and lactose, a 100 g slice contains about 9% of the daily calcium value.

How to store cheese?

Cheese storage is a true art. Each type and grade of product is characterized by certain requirements and parameters, but there are several general rules:

Cheeses of different varieties cannot be stored together (in the same container, plate, parchment, etc.);

The optimal temperature indicator is 5-8 degrees at a humidity of 90%;

You need to store the cheese wrapped, it is best to use cling film, foil, parchment, airtight containers - not the best option;

Cheese does not like strong temperature changes, so in the refrigerator it is better to place it not on the top shelf, but in the vegetable compartment;

Hard cheeses are known to last longer than soft cheeses.

Blue cheese

Cheese is perfect both as a main dish and as a complementary ingredient. Elite blue cheese deserves special attention. Such a product can only be obtained from soft cheeses. The French are considered true connoisseurs of such a product. Blue cheese can be divided into several categories:

Blue - this cheese is characterized by the growth of mold from the inside;

White - on such cheeses, mold occurs only from above;

Red - produced using a special technology that gives the cheese a bright shade.

Cheese mold is a special component, these are not simple bacteria, but specially bred ones. They create special conditions where they grow and give the product a specific color, smell and taste. Cheese with homemade mold is better not to eat, but you can completely cut off the damaged part and, if it has not expired, eat the pure residue without fear of poisoning. Cheese is recommended for absolutely everyone, however, people with gastritis, colitis and other diseases of the gastrointestinal tract should be careful with the use of this product.

Several delicious recipes with cheese


Vegetable salad with cheese, my favorite. We need tomatoes, cheese, olive oil. Optionally you can add green salad, dill, green onion and garlic. Chop the tomatoes, grate the cheese coarse grater, salt and season with olive or unrefined sunflower oil. All other ingredients in any quantity to taste. I really love this salad. You can vary its satiety - add more or less cheese to taste. If there is a little tomato and a lot of lettuce, then you can make it mainly from lettuce, as in the photo.

Cheese toast and chutney. Chutneys are best made ahead of time with green apples, pears, onions, cranberries, and brown sugar. When everything is ready, add Apple vinegar and seasonings - ginger, coriander, cumin, cloves. We make toasts - we cut a white loaf, slices of cheese on top and put in a non-hot oven for 3-5 minutes. Dip the toast in chutney and eat, very tasty!

Hot sandwiches. I make them with what I have on hand. The main ingredients are bread and cheese. Between them there can be a slice of tomato or cucumber, fresh or salted, greens, bacon.

Chicken chops with cheese. Chicken fillet beat off in small pieces to a fairly thin state. Roll in flour with salt and black pepper. I'm frying. After I turn it over, I pour grated cheese on the already fried side and close the lid.

Cheese soup. I make it with melted cheese. I cook like normal vegetable soup with potatoes, carrots, onions, cauliflower and green peas. When it boils, add two chopped processed cheese per bowl for about 8 servings. Soup acquires White color, very tasty when infused, especially with crackers.

Cheese has been loved by people from time immemorial, as evidenced by the phrase of the famous artist S. Dali: “If there is no cheese in the country, at least 50 varieties good cheese and wine, which means that the country has reached the handle! So, go ahead, explore the domestic cheese market, which, although it will become poorer with the introduction of sanctions, but, I hope, not so much that the country has reached the handle. Bon Appetit everyone! Can you share your favorite cheese recipes?

I cannot say that I am a cheese maker. Rather, we are cheese makers. Mom, Dad and I. A few years ago Iworked in a large company that supplied cheese from France and Poland to the Russian market.Then they introduced an embargo, and I thought, why not do some french cheese at home.

My parents and I bought milk, sourdough and other ingredients. And we succeeded. Suchan accidental test turned into a real hobby. At the moment we are dealingcheese making for two years now. I went to study in Uglich, there is a research institute for butter and cheese making, alsowe have many acquaintances in France, they also shared some secrets.

Cheese making for me now is like a second job - a hobby. But parents from this spring live inTula region in the village of Dvoryaninovo and devote all their time to cheese making. I live inMoscow and I mainly conduct master classes, and also develop new recipes.

By the way, about the master classes: it was our own idea that you can cook cheese in three hours,along the way explaining the technology and telling the story of this product. And after class eachthe student takes with him a piece, for example, of Camembert and stands itanother two or three weeks at home, so that it becomes moldy.

In addition to cheeses, we also make terrines (baked meat with the addition of wine and spices, it,also, like cheese, matures, becoming juicier and more aromatic over time) and other meatdelicacies. We buy all raw ingredients from trusted people, as close as possible toour house, so that everything is as fresh and tasty as possible. Most of them are Russiansuppliers. Only mold we buy from abroad. Apparently, we do not have such a natural material from which it is grown.

The price consists of the cost of materials and, of course, we take into account the amount of timewhich was spent on the creation of a particular type of cheese. Some take a very long timestorage and, since we do everything by hand, for example, turn over and wipe formonth 100 heads of cheese every day - such physical resources are also included in the cost.

In general, one kilogram of cheese now costs from 2,500 rubles and more, there are completely exclusive cheeses, which, in fact, we don’t even want to give away - they turned out to be so unusual and tasty.

Regarding the expansion: a lot of people are now coming to us in a house near Tula, alsoour products are in the store of the cooperative Mark and Lev. And at this stage, we simply can not mastermore cheese production. Perhaps in the near future, when we forma real team - from directors, managers, marketers and developers - we will open ourstore in Tula, from which it will already be possible to bring goods to Moscow.


Cheese is a high-calorie protein product, the nutritional value of which is due to the presence of easily digestible proteins, fats, peptides, essential amino acids, Ca, R salts. The daily requirement for cheese is 100 grams. Cheese is a very popular product among the population and is considered a delicacy. France is a leader in the production of cheese, where it is called the food of the gods, the dish of the kings and there are more than 2000 varieties. Cheese is made from the milk of various animals: cow, sheep, goat or buffalo.
Cheese dictionary

BUT

Adyghe- soft whey cheese with sour-milk taste and curdled texture.
Almette- fresh (similar to cottage cheese) German cheese with additives - herbs, garlic.
Alpidamer- Austrian semi-hard cheese with very large holes.
Alpinland- Austrian semi-hard cheese in a yellow wax shell, with a very delicate taste.
Alpzirler- Austrian semi-hard cheese with a red rind.
Amadeus- Austrian semi-hard cheese of bright yellow color in a white shell with a relief image of a cross.
Aperifre- fresh, similar to cottage cheese, cheese, which is made in the form of small circles that are convenient to prick with a skewer.
Aceda- Swedish hard cheese.
Athlete- Estonian hard cheese with a sour taste.

Backstein (Limburg cheese) - translated from German - "brick". A soft cow's milk cheese with a characteristic flavor, invented in Belgium, is now especially popular in Germany and Austria. A. Pushkin in "Eugene Onegin" called this cheese "alive", apparently, for a strong smell.
Baltios- Lithuanian hard cheese.
banon- round soft French goat cheese of small sizes, it is always sold wrapped in chestnut leaves.
Protein (cheese of Belok Abbey) - Sheep cheese from France, the recipe of which was invented by Benedictine monks in the 19th century. It has a characteristic spicy taste, the French say that it gives both burnt sugar and long-cooked meat stew.
Beule- French blue cheese (with mold) from cow's milk, with a sharp salty taste.
Bleu de Cos- French cheese (with mold) from cow's milk from various breeds. It is often referred to as "roquefort cow's milk".
Blue- French "blue cheese" (with mold) from cow's milk from various breeds. The most expensive variety in the UK.
Blue Gotland is a hard cheese made from cow's milk, which is produced on the largest island in Sweden, Gotland. It is always packaged in a dark blue shell.
Bonalpi- semi-hard Austrian cheese.
Beaufort- one of the most noble and famous French hard cheeses made from cow's milk. The circle of this cheese (from 20 to 70 kg) is easy to distinguish from any other: it always has concave edges (when ripe, a special hoop is put on its sides).
Bren d'Amour- sheep's cheese from Corsica, its name translates as "a little love." Its crust, under which the tender pulp is hidden, is sprinkled with herbs - savory, rosemary and juniper.
Bree- one of the most ancient French cheeses, soft, with a spicy taste, covered with a crust of light mold, always small in size. It is called the "cheese of kings".
Broccio- the national cheese of the inhabitants of Corsica from sheep's milk. It has the shape of a flattened ball, covered with a creamy crust with mold. The taste is pronounced and sharp. The maturation of the cheese takes place in molds woven from cane. It is the only French cheese with "original controlled naming" that is made from digested whey. The rest of the cheese mass is used to make hard sheep cheese of the Tom family. In order to make 1 kg of broccio, you need about 11 liters of sheep's milk.
Brynza- cheese made from sheep's milk, sometimes from a mixture of sheep's milk with goat's, aged in brine.
Boulette d'Aven- perhaps the most "stinky" of French cheeses in the form of a cone of white or reddish color.

Valençais- French goat cheese in the form of a pyramid, sprinkled with wood ash. Valansay is interesting in that it is sprinkled with wood ash. Berry thinks it's The best way preserve taste goat cheese. Valençay is made in summer and autumn, when the goats feed on fresh grass. For ripening, the cheese is placed in a well-ventilated dryer for 4-5 weeks, where it gradually becomes covered with a thin skin with blue mold. Under the crust - the most delicate pulp, slightly sweetish and reeking of hazelnuts. The taste of hazelnut, mixed with the aroma of wood ash, remains in the mouth for a long time.
Valmont- French blue cheese (with mold) from cow's milk, with a sharp salty taste.
Knight- Altai hard cheese, similar to Russian.

Gouda- Dutch hard cheese made from cow's milk, in the form of a bar. The most common cheese in the world.
Germantas- Lithuanian hard cheese.
Dutch- hard cheese with a slightly spicy taste.
Gorgonzola- Italian blue cheese (with mold) from cow's milk. It can be of two types: natural (or mountain) and sweet. Mountain cheese has a very strong aroma and a sharp, deep taste.
Grana - Italian name parmesan, derived from the appearance of grated cheese - granules.
Gruyere- Swiss hard cheese in the form of huge heads with a dark rind.

Damthaller- Dutch hard cheese.
Dvaro- Lithuanian hard cheese.
homemade cheese- Soviet product. Cheese with a granular texture and a sour-salty taste.
Duo- fused german puff cheese with layers of nuts or salmon.

Gervais- French soft cheese. Usually made from cow's milk with the addition of cream.

Zbrince- Swiss hard cheese.

Illertaler- German hard cheese with holes the size of a cherry, with a hint of nuts.

Camembert- French soft cheese with a pungent smell, covered with light mold.
Cambozola- Italian soft gourmet cheese with white and blue mold.
Cancoyotte- processed French cheese with low fat content.
Cantal- French cheese made from cow's milk in the form of a large circle with a thick golden rind with mold and tender pulp.
Kare- French soft cheese, covered with an edible white rind, less fat than brie.
Kachioricotta- a slightly smoked and more salty variety of Italian cheese "Ricotta".
Kashkaval
Quibille- Swedish blue (with mold) cheese.
"Coeur de chevre"- in translation means "goat's heart". It is made in the shape of a small heart weighing about 150 grams. Depending on the ripening period, the pulp can take on different shades - from pale white to bluish. The cheese is very tender and non-aggressive. There are small grains in the pulp. Coeur de chevre is usually served wrapped in a chestnut or sycamore leaf. So it looks like a precious gift created by nature itself, the purpose of which is to deliver true pleasure.
Conte- French hard boiled cheese with soft yellow pulp and brown-golden hard crust. Conte made in summer exudes a fruity aroma, and made in winter has a hazelnut aroma.
Kostroma- domestic hard cheese.
Coulommier- French soft cheese with white mold rind

Lyol- an extremely fragrant French hard cheese, slightly sour in taste. An image of a bull, which is the unofficial symbol of this cheese, is necessarily applied to each of its heads.
Langre- French cheese made from cow's milk with a pungent odor and pungent taste. When ripe, it is never turned over, so in the upper part it has a recess where gourmets pour grape vodka or champagne.
Larzak- French sheep's sweet and salty cheese, which is sold in earthenware cups.
Latvian- semi-hard cheese.
Leerdammer- Dutch hard cheese with large holes.
le lerin- the most expensive cheese in France, listed in the Guinness Book of Records.
Livaro- French cheese, which is made on the Normandy peninsula. A feature of the livaro is that it is wrapped five times with sea reed, which is specially grown for this. Five stripes correspond in France to the rank of colonel (as we have three stars), so the people call the livaro "colonel".
Leadercrantz- soft brie cheese, the most expensive cheese in the United States.

Maasdam- Dutch hard cheese with large holes.
Magre- Swedish low-calorie cheese made from cow's milk, with a slight flavor of nuts.
Manchego- hard goat cheese from Spain with a greenish rind, which is aged in brine for several months.
Mara- French cheese made from cow's milk with soft pulp, square shape, which the French call "cobblestone".
Mascarpone- Italian cheese similar to cream gentle cream with sourness. It is used to make cakes and desserts, without it you cannot make real cake"Tiramisu". Mascarpone is made from low-calorie cream with a fat content of no more than 25%. Cream is obtained from the milk of cows, which are specially fed for Mascarpone with a mixture of fresh herbs and flowers to give the product a unique delicious taste. His appearance Mascarpone is a milky white thick cream that whips easily, and the smell of Mascarpone is the smell of fresh milk or cream. Often used instead butter. Mascarpone is a perishable product and should be used immediately after production. But frozen, it will keep for up to one week.
Medynsky- domestic soft cheese.
Metton is a very ancient type of French cheese. The history of its manufacture in Europe has about 2500 years, it is made from skimmed milk.
Mildziter- German semi-hard cheese.
Mimolet- French hard cheese in the form of a ball with a gray rind, reddish inside. A microscopic mite is specially placed on the cheese crust. He gnaws the smallest passages in the crust, thanks to which the Cheese "breathes". So that the tick does not stagnate in one place, the ball is periodically rubbed with a brush and turned over.
Mirabeau- German soft gourmet cheese with white mold.
Moale- soft cheese produced in Russia.
Mondseer- Austrian semi-hard cheese with a bright edible orange rind.
Montagnolo- Italian soft gourmet cheese with noble blue mold.
Moosbacher- Austrian semi-hard cheese with a red rind and large holes, has a taste of honey and walnuts. It is sold wrapped in linen and is called the king of Austrian cheeses.
Morbier- French cheese made from cow's milk with an unusual layer of wood ash inside the circle and a delicate fruity taste.
Mozzarella- soft fibrous Italian buffalo milk cheese, it is regularly served on the table of the Queen of England. Best Cheese for Italian pizza.
Munster- one of the noblest soft French cheeses with a reddish rind, the recipe of which was invented by the Benedictine monks in the 7th century.

Naroch- Russian soft cheese.
Nature- Swedish semi-hard cheese made from cow's milk with a creamy taste. It is often produced with fillers - onions, dill, garlic.
Neuchâtel- French soft cheese made from cow's milk with a crust covered with mold. It comes in six shapes, but the most famous is the heart. It is said that it was invented by Norman peasant women to demonstrate their feelings to the visiting English soldiers who appeared so often in these parts in the Middle Ages.
Nemunas- Lithuanian soft cheese.

Olterman (oltermani) - Finnish hard cheese with a creamy taste.
Osso Irati- can be called the most obscure cheese that has an "original controlled name". The maturation of osso-irati takes place in special shelters made of stone in the mountains. In the Osso Valley, these structures are called "cajolars", and in the Basque Country - "cahulas".
osterkorn- Austrian blue cheese (with mold).

Parmesan- an extremely hard Italian cheese that can be stored for several years and is almost impossible to cut with a knife, so it is stored grated (in bottles) and used to sprinkle dishes (for example, spaghetti) Despite the high calorie content, the cheese is easily absorbed by the body, so doctors recommend it to people with impaired digestion, children and those over 50. True Parmigiano-Reggiano is made only in the vicinity of the cities of Parma, Reggio Emilia, Modena, Padua and Bologna, because only here grows grass suitable for feeding cows selected as producers of the original dairy raw materials. Only fresh milk is used, it is not subjected to any mechanical processing, even the cream is removed partially and always manually.
Pastor- goat or sheep Spanish hard cheese.
Pecorino- Italian cheese.
Pelardon- French soft goat cheese with a sharp flavor.
Picodon- traditional French goat cheese in the form of a small round (the French say "washers") with a diameter of only 7 cm and a thickness of 1 to 3 cm, with a sweet-salty-sour taste.
Ponlevec- French soft cheese made from cow's milk, square-shaped and quite odorous.
Poshekhonsky- domestic hard cheese.
Provolon- Italian semi-hard fibrous cheese.
Pouligny St. Pierre - The French call this goat cheese with a bluish crust "Eiffel Tower" for an elongated pyramidal shape. Traditionally, this cheese is made only by women.

Radamer- Dutch hard cheese.
Raclette- Swiss semi-hard cheese with delicate and buttery pulp, used to prepare the same name national dish- melted pieces of cheese.
rambol- gourmet processed cheese with additives - herbs, fish, nuts. Reblochon (reblochon) - French soft cheese made from cow's milk (required from cows of three different breeds), salty, with a nutty flavor. It comes in two varieties: peasant and fruit.
Regato- Irish hard cheese, reminiscent of Parmesan. Regian is a type of parmesan.
Riddar- Swedish hard cheese with small holes.
ricotta- gentle curdled Italian cheese with a sour taste, which ripens in baskets for 10-15 days.
Robiola- Italian soft white cheese.
Rocamadour
Rokiskis- Lithuanian hard cheese.
Roquefort- blue cheese made from sheep's milk, soft, in the "eyes" of which there is a blue-green bread mold, which gives the cheese a sharp and slightly peppery taste that stimulates the appetite. To cut it, they came up with a special machine with wire instead of a knife, so that when cutting it, the precious mold would not be crushed.
Rolo- soft cow cheese in the shape of a heart or round, from France.
Romano- Italian hard cheese.
Russian- domestic hard cheese.
Rotaller- German hard cheese with large holes.
Ruzhette- soft delicacy French cheese with a red and white rind.

Salers- French cheese made from cow's milk, which is called "alpine". Since it is made only on remote pastures, the cheese remains to this day purely peasant, it is not produced industrially.
Salami- hard cheese with small holes in the shape of a sausage loaf.
Svalya- Lithuanian hard cheese with small holes.
Selles-sur-Cher- French soft goat cheese with a dark crust covered with coal dust. Saint-Nectaire is a French soft cow's milk cheese with a hard rind that smells like straw and oats.
Saint Agur- Blue cheese, similar in taste to Roquefort.
St. Maur de Touraine - French goat cheese in the form of a cylindrical log, through the center of which a long straw passes for ventilation.
Siberian- Altai solid diet cheese with low fat content.
Smolensky- domestic soft cheese.
Saint Severin- soft cheese with a reddish rind. The only one in Austria that is still produced in the monastery.
Soviet- domestic hard cheese.
Stilton- English blue cheese (with mold) from cow's milk, has a dry and rough cream-colored ring and had numerous blue veins.
Strachino- Italian soft cheese.
Suluguni- Caucasian pickled (that is, ripening in paccole) cheese, elastic and fibrous.
Sumushtino- Lithuanian hard cheese.

Taleggio- Italian aromatic soft cheese.
Tanguy- a very specific blue (with mold) cheese from goat milk.
Tartarus- French fresh cheese (similar to cottage cheese).
Tilzhes- Lithuanian hard cheese.
Tilsiter
Tilsberg- Austrian semi-hard cheese with a spicy, delicate-spicy taste.
Traungold- Austrian semi-hard cheese.
Trautenfelzer- Austrian blue cheese with two types of mold - blue inside and white outside.
Truffier- hard noble cheese from the south of France.

Feta (fetaki)- pickled cheese originally from Corsica, it is distinguished by its sharp taste, white color and crumbly structure.
Fol epi- French semi-hard cheese in a bread crust, with a delicate fruity taste.
Fontino- Italian spicy yellow cheese. Freshino is a German fresh (young) cheese with a creamy taste.
Friborg- Swiss hard cheese.
Frum d "Amber- French cheese made from cow's milk interspersed with mold. It is covered with a thin dry crust of gray or reddish color.

Havarti- hard fragrant cheese, similar to Russian, popular in Canada and the USA.
Khushhol- Swedish hard cheese.
Harz - (German Harzer Käse) - one of the German varieties of cheese.

Tea- domestic fresh cheese (similar to cottage cheese).
Chanakh- domestic pickled cheese from sheep's milk.
Cheddar (cheddar)- semi-hard cheese made from cow's milk, the most popular in England. It has a pleasant sour taste, in the middle this cheese is practically without "eyes".
Chester- the same as Cheshire cheese.
Chechil- a fibrous pickled cheese, which is often shaped into a tight pigtail.
Cheshire- An English soft white cheese that was prepared in Cheshire and shaped like a smiling cat's head. The English talk about a sly grin - "grin like a Cheshire cat." Hence the character of the same name in L. Carroll's fairy tale "Alice in Wonderland".

Shabishu- the most famous brand of French goat cheese. It is a cheese made from whole raw goat's milk with a fat content of 45%. Weight - 150 gr. The shape is a cylinder, slightly tapering at the top. The flesh is ivory in color. The crust is covered with white mold, often with a grayish-blue tinge (depending on the season). Shabisha can be eaten young (3 weeks), ripe (6 weeks), or even somewhat dried (up to 2 months). Chavignole (crotin de chavignole) - French soft goat cheese. It began to be made in the 16th century. wives of peasants and winegrowers. It was convenient to wrap small goat cheese rounds in a bundle for husbands who went to the field for the whole day.
Chavrou- French soft goat cheese.
Shaurs- French soft cheese made from cow's milk, with the aroma of mushrooms and hazelnuts, covered with a thick layer of white mold.
Swiss- cheese made from cow's milk, spicy, sweetish taste, with holes up to four centimeters in diameter. The weight of the head can be from 50 to 100 kilograms, because all the milk from one herd milk goes to its production.
Shom- French soft cheese.

Egmont- Dutch hard cheese.
Edam (Eden)- Dutch hard cheese with a slightly spicy taste. Edeltilsiter is an Austrian semi-hard cheese with small holes.
Emmental (emmentaler) - Swiss hard cheese with very large holes.
Epuass (epuas)- French soft cheese made from cow's milk, business card Burgundy.
Etorqui- a hard sheep's cheese made from the best varieties of milk from the high-mountainous Pyrenean valleys.

Types of cheese

There are eight main types or types of cheese, and one product can belong to several categories at the same time. According to the aging period, cheeses are divided into the following groups:

  • Fresh cheeses. These cheeses don't age; they have a soft, milky and at the same time spicy taste. Examples include Mascarpone, Ricotta, Queso blanco and Mozzarella.

  • Semi-soft cheeses. These cheeses have smooth, usually creamy flesh with little or no rind. They generally have a high moisture content and the flavor ranges from mild to very rich. Delicate semi-soft cheeses include Colby, Fontina, Havarti and Monterey Jack. Sharp semi-soft cheeses, which, by the way, include such a category as washed-rind cheeses, include Epuas, Livaro and Taleggio. By the way, blue cheeses are also mostly semi-soft.
  • soft cheeses, maturing under the influence of mold. It's oily and cream cheeses, the most popular representatives of which are Brie and Camembert.
  • moldy cheeses, covered with white mold. Creamy, earthy, rich in flavor and stringy in texture. The taste can vary from mild to medium rich. Examples include Brie, Camembert, as well as triple cream cheeses such as Brilla Savarin or Grate Pie, and double cream cheeses - Shaurs. Sant Maur, Selle sur Cher, Rocamadour and Valençay and the Italian cheeses Robiola, Roccetta and La Tour.
  • Semi-hard or pressed cheeses. The shelf life of these cheeses is much longer. The group includes foods that are reasonably strong, but not overpowering, with oily, earthy and fruity notes, such as Cheddar, Fontina, Gouda and Gruyère. Other notable names include Danish Baby Swiss, some blue cheeses, Colby, Emmental, Monterey Jack, Queso Blanco.
  • Hard cheeses. Products from this category are characterized by the longest aging period - from a year up to several years. They have a grainy texture and are most often used for rubbing. Their taste is usually salty, nutty, spicy, which can vary in intensity from medium to very rich. The most typical representatives are Asiago, Grana Padano, Parmigiano and Pecorino Romano.

  • Blue or blue-veined cheeses. Deliciously earthy, salty and pungent, the flesh of which is pierced with bluish streaks that create intricate patterns, has a very
    bright characteristic taste. The most famous representatives are Gorgonzola and Stilton. These cheeses are aged under the influence of the noble mold Penicillium. In production different cheeses different molds are used from this category. For example, Danable - Penicillium roqueforti, Roquefort - Penicillium roqueforti, Gorgonzola - Penicillium gorgonzola, Stilton - Penicillium glaucum.

    In addition to producing blue veins, these molds create the characteristic flavor composition of cheeses, which varies greatly in intensity from variety to variety. Some blue cheeses also fall into other categories. The only class in which there cannot be varieties with blue mold is fresh cheeses.

  • Cheese with washed rind. A rich, nutty and salty flavor that ranges from full-bodied to very rich is the hallmark of washed-rind cheeses. Also, these cheeses can be easily recognized by their strong aroma and pinkish-orange rind. Most often, the texture is semi-soft. The most famous examples are Epuas, Münster and Taleggio.

Cheese lover's vocabulary

Tyrosines - These small crispy white crystals are formed as a result of the breakdown of casein (the main milk protein) during cheese aging. Tyrosine is well absorbed by the body. Some people take tyrosine supplements alone to help manage stress and improve sleep. Certain types of cheese, such as Gouda, Gruyère, Parmigiano Reggiano and Piave Vecchio, are high in tyrosine.

Tom (family) - The name of a small wheel of rustic or mountain cheese. The term comes from the French region of Haute-Savoie (French Alps). Tom cheeses are made from the skimmed milk that is left over after cream has been skimmed off, or if there is too little milk to make other cheeses.

Skimmed cream is used to make butter or richer cheeses. Thus, the fat content in such cheeses is significantly lower than in other varieties. Cheeses from the Tom family are usually identified by their place of origin: Tom de Beaujolais, Tom de Savoie, etc. In the Haute-Savoie region, the word tomme means that cheese is made from the milk of animals from different herds.

Turophile - Lover of cheese. The word is formed by the fusion of two Greek roots - turo (from turós - "cheese") and phil (from philos - "lover"). Turophiles not only love cheese, but are also well versed in its varieties. The love of cheese is called turophilia.

UHT - A process in which milk or cream is strongly heated to 135°C for 4-15 seconds. Although ultra-pasteurization can increase the shelf life of the product, cream treated in this way does not whip well.

Peak - The word refers to the moment when the cheese is just in perfect condition for consumption (at its peak). As a rule, the aging process is controlled by the refiner so that the best texture, color and taste can be achieved. We can say about such dampness that it is at its peak.

Spicy - A term to describe the sharp, rich taste of cheese.

Fromage - The French word for cheese.

Cheese molding - The stage at which the curd mass is packaged into blanks, which determines the future shape of the head: round, rectangular, cylindrical, etc.

Fontina - Fontina has been produced in the Italian Alpine Valle d'Aosta since the 12th century. The company seal depicts the Matterhorn. The cows that produce milk for Fontina Valle d'Aosta graze on high Alpine pastures. An unusual taste of milk is given by herbs and flowers that grow in the Alps and serve as food for animals. Authentic Italian Fontina has a natural rind that is usually orange-brown in color depending on how long it has been aged. The taste is quite rich. Fontina is an excellent melting cheese. The very name of the variety indicates this feature to us: the word “fontina” comes from the Italian “fondere”, which translates as “melt”, “melt”. Young Fontina is made from unpasteurized cow's milk. This variety of Fontina is aged for 90 days and has a mild, somewhat nutty flavor with grassy and fruity notes. Young Fontina is much more delicate in texture than aged Fontina, which is why this cheese is often used to make fondue. Aged Fontina is a hard cheese with a very rich aroma, which is why this cheese is classified as aromatic cheese.

Fontina is produced not only in Italy, but also in Canada, Denmark, France, Sweden and the USA. Variations of Fontina include Fontinella (Italy), Fontal (Belgium). These cheeses are softer than the original. Fonduta alya valdostana - a traditional dish from Fontina, cheese sauce, whipped with milk, eggs and truffles.

Feta - World-famous Greek national cheese of snow-white color. For the manufacture of this variety, the curd mass is kept, as a result of which the cheese crumbles easily. Real Feta is made from sheep's milk or a mixture of sheep and goat. Outside the EU, where the variety is protected, Feta is also made from cow's milk. This cheese is made in the form of rectangles, which are sold in brine. Feta belongs to the category of semi-hard cheeses. Its taste can vary from mild milky to rich, salty, astringent, sour. Salted feta can be soaked in water or milk to get rid of excess salt.

This cheese has been made in Greece since antiquity, but the name "Feta" itself is taken from the Greek language, which the country spoke in the 17th century. The word came into Greek from Italian, where "fetta" meant "piece" or "chunk".

In fact, only about 2% of all Feta in our market is actually exported from Greece. Much more Feta is imported from Bulgaria or other countries. Real Feta must mature in wooden barrels for exactly 60 days. During this time, the creamy, tangy cheese acquires light citrus notes.

Fesel - Form with small holes, necessary to remove the whey. In addition to draining the whey, it helps the curd mass to thicken. Fessel can be of various shapes and sizes.

farm cheese - Such cheese is produced on farms. For cooking, only the milk of animals belonging to the same farmer is used. On such farms, animals are bred and raised, and cheese is produced right there. Cheese cannot be considered farmed if the raw materials were taken from any outside sources. Like artisanal cheeses, farm cheeses can be made from any milk with the addition of herbs and other inclusions. The word "artisanal" refers to the method of production, that is, the use of traditional methods to obtain finished product. If the label says "farmer's", it indicates the milk from which the cheese was made, as well as the place of its production.

Cheese can be farm and artisanal at the same time, or farm or artisanal only. For example, the Point Reyes Farmstead Cheese Company makes cheese by hand from milk from its own dairy farm. Thus, their cheeses are farmhouse and artisanal. Cowgirl Creamery also makes artisanal cheeses, but source milk from Straus Family Creamery, so their cheeses are not farm-grown.

Tilsit (Tilsit) - The Tilsit cheese variety was named after a city in East Prussia (Germany). It was invented by Dutch immigrants trying to recreate Gouda. However, local bacteria, mold and dampness of the cellars interfered with this, so it was not possible to get Gouda, but a new cheese appeared, slightly reminiscent of Havarti.

Tilsit is a washed-rind cheese made from partially skimmed pasteurized cow's milk. The pulp is semi-hard, elastic, springy with tiny holes. Traditionally, Tilsit was made in large wheels, but now it is made in a shape resembling a loaf of bread. This made the cheese easier to cut. The crust is washed and regularly cleaned with special brushes during the first two months of aging. This is necessary to form an outer layer that protects the smooth, elastic flesh from drying out.

The aroma of Tilsit is not oversaturated, and the taste is both sharp and delicate, with fruity and spicy notes. It melts very well, making it a favorite cheese for sandwiches (regular or hot), as well as a popular ingredient for cooking potatoes or other vegetables with cheese. There is Danish and German Tilsit. Danish (or Tilsit Havarti) has a fuller and more intense taste, as well as a richer yellow flesh than Dutch Havarti, but it is more tender than German Tilsit.

Terroir - The French word terroir refers to soil, earth or terrain. The term is used when referring to a certain area where cheese is produced and carries the characteristics of this place, such as a special taste, chemical composition soils and microclimate, inherent only in a particular area. This concept also includes grasses and other vegetation of pastures where animals graze, whose milk is used in cheese making. The milk of exactly the same animals that feed on different pastures will differ in some nuances that are preserved in cheese

Texture - The texture of the cheese can be soft, dense, elastic, waxy, open, closed, etc. Texture is highly dependent on moisture content: the softer the cheese, the higher the moisture content.

Curd - All cheeses are made from curd mass (cottage cheese). Cottage cheese is obtained as a result of coagulation (coagulation) of milk under the influence of rennet or acid, for example, lemon juice or vinegar. Serum (the liquid remaining after the separation of proteins and fats) is drained. Hard granules turn into a curd mass after the addition of acid (vinegar, lemon juice) or enzymes. To separate the whey, the mass is cut into special containers. Since large granules contain more liquid than small ones, the first ones are used for the production of soft cheeses, medium-sized granules for harder varieties, and small ones for hard ones. After cutting, the mass is constantly mixed to prevent sticking of the granules.

A special drain board is used to separate the whey from the curd. In the case of pressed cheeses, the whey is removed using a tightly stretched cloth, on which the mass is spread. Cottage cheese itself consists of casein (large molecules of milk protein) and fat.

Holes (eyes) - The presence of such holes is primarily characteristic of Swiss cheeses such as Emmental and Gruyère. The holes are spherical in size. cherry pit. "Eyes" are formed as a result of the vital activity of bacteria that produce propionic acid. Under the influence of this acid, the gas expands inside the curd mass, thereby forming pockets or holes.

Pasteurization - Pasteurization kills all bacteria in milk, both harmful and beneficial. Since the beneficial bacteria add flavor to the cheese, many cheesemakers prefer to use raw milk. However, in a number of countries it is legally prohibited to use raw milk for the production of varieties that mature in less than 60 days. With prolonged aging, harmful bacteria die.

During pasteurization, milk is heated to a certain temperature and held for the required time. For example, up to 63°C for 15 minutes (heat treatment) or up to 85°C for 15 seconds (express pasteurization). Under the influence of high temperature, the microorganisms in the milk are killed, turning the raw material into a clean environment for the starter culture. However, pasteurization destroys most of the natural enzymes that create complex flavors, which is why many connoisseurs prefer cheeses made from raw milk, and cheese makers, in turn, do not refuse their production.

Penicillium - A fungus that is used to make blue cheeses.

Banded cheese (cheese in a bandage) - Cheese wrapped in cloth, usually instead of wax. After the curd mass is taken out from under the press, a sterile “bandage” is put on the pressed cheese; the tissue turns into an inedible part of the cheese crust. This technology is used to prepare the Cheddar variety.

Persia - Literally, persillé means "parsley" in French. So called blue cheeses due to the fact that the mold pattern resembles parsley.

Cave - A room, sometimes underground, in which cheeses are aged. Some cheeses, such as Roquefort, age in caves, where bacteria can grow, giving the flesh its characteristic flavor.

Paraffin - Many cheeses, especially export ones, are covered with a protective layer of paraffin. One of the most famous cheeses with a bright red paraffin shell can be called Edam.

Ash covered cheeses - After aging in molds, some goat cheeses are covered with a layer of ash from charcoal, traditionally obtained from oak wood. Today, ash from vegetable crops is more commonly used. The ash was originally needed to protect delicate cheeses during transport. Many people think that this is just decorative element in the era of modern transport technology, but the ash also helps the cheese ripen faster. Compared to regular cheeses, cheeses under a layer of ash are creamier, almost regardless of the age.

Whey straining - The stage of cheese making, in which the whey is drained from the curd. The process can take 24 to 48 hours, depending on the size of the cheese. Drying follows. These two procedures are critical to successful maturation.

Peeled crust - The surface of some types of cheese with a natural crust, both boiled and unboiled, is periodically cleaned during aging with special brushes. Thanks to this process, which can be done manually or automatically, the cheese remains moist throughout the aging period. It also affects the taste of the finished product: Swiss cheese Etiwaz, shown in the photo, is produced in this way.

Mold (molds) - Mold belongs to the class of fungi. It can develop on the surface (eg the white outer layer of some cheeses) or in the flesh of the cheese. Surface mold is the result of spores of Penicillium candidum or Penicillium camemberti on the outside. Internal mold forms a variety of patterns. For this, mold spores of the species Penicillium glaucum or Penicillium roqueforti are specially introduced inside. Both species form characteristic bluish veins. Some French goat cheeses themselves form a bluish surface mold. Some varieties, such as Blue Castello and Bavarian Blue Cheese, have mold both on the outside and inside. Initially, any cheese mold was formed and developed exclusively in a natural way. Today, most mold is introduced by hand in production.

Pasta filata (Pasta filata) - Peculiar dough for cooking some Italian cheeses. Filata pasta is remarkable in that it is first heated and then drawn out. As a result, a cheese is formed that resembles thick fibers of fabric. From pasta filata produce, for example, mozzarella.

fromage blanc - Cheese made from cow's milk, reminiscent of cottage cheese. Cheese does not contain fat, but consists entirely of proteins. Note! Cottage cheese itself is not a fat-free product.

Many people prefer to eat it in its pure form as a dessert, others mix it with sugar and / or fruits, berries. Fromage blanc is a popular ingredient for cooking raw food. Fromage blanc is similar to yogurt, but this product is a cheese, since enzymes are added to the milk at the initial stage of its production. However, traditional milk coagulation is not allowed. Technology requires that curd ground to the consistency of yogurt. Some manufacturers add cream to make the taste richer, however, the fat content rises to 8%. Therefore, carefully read what is written on the package.

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melted cheese

A product made by incorporating various additives into cheese such as stabilizers, emulsifiers and flavor enhancers. The main goal is not to create a gourmet cheese, but a product for the public market with a long shelf life. This category includes almost all cheeses with flavors of something. Some products from this class cannot be called cheeses, so their packaging says “cheese product”.

Amber- soft cheese, manufacturer Moscow plant of processed cheeses "Karat" - the same plant that gave us all the famous cheeses "Druzhba" and "Yantar".

Recipe #1 homemade cheese"Amber":
- 200 g butter,
- 2 processed cheeses,
- 100 ml of milk,

Boil the milk, pour in the grated cheese and pour in the melted butter. Stir everything, cool, put in the refrigerator so that the mass freezes.

Recipe #2

Rub cottage cheese through a sieve.
Add soda to the grated cottage cheese and mix thoroughly. After that, the curd should stand for 1.5 hours.

Add egg and mix thoroughly.

Salt, pepper, you can add aromatic herbs (dill, basil, oregano, very tasty with cumin, coriander) and put on a very small fire. Stir constantly so that it does not burn, until the lumps are completely dissolved (about 20 minutes). If small grains still remain (usually when using fat-free cottage cheese), you can pierce the finished mass a little with an immersion blender.
Immediately pour into a ceramic bowl, cover with a film so that a film does not form and leave it on the table until complete cooling. Then put in the fridge for 12 hours.

After we smear it on bread and understand what taste Yantar cheese should have

If you like cheese "thicker" take skim cheese if on the contrary, then it is fatty and the fatter the cottage cheese is, the softer the consistency of the finished cheese will be.
This recipe can be made chocolate cheese for little sweet ones, instead of spices and salt, you need to add sugar and cocoa

How little a person needs to be happy! The word cheese has replaced a sincere smile, and a pizzeria weekend trip has become an alternative to picnics. One word - and on your face radiant bliss. After all, it is this feeling that every second person has at the sight of a stretching baked fragrant ... drug. Parmesan or goat, cheddar or sheep, edamer or none? We understand varieties and look for benefits. After all, every piece of quality dairy product should give not only a smile, but also health.

Cow's milk, fish, eggs and other animal proteins are inferior to the main fat product - cheese. In principle, fat and cheese are synonymous, since, according to the Physicians Committee for Responsible Medicine, the latter consists of 70% trans fat. However, this is not a reason to stop associating cheese with a source of calcium, for our body there is still the remaining 30%.

1. CHEESE IS ONE OF THE MOST SALTED FOODS

The amount of salt that manufacturers add to all varieties of cheese is far from the necessary dose needed to prevent the development of bacteria. The level of dietary sodium in cheeses is much higher than normal, and even addictive. According to the Consensus Action on Salt and Health, cheese ranks third in terms of salt content, after bread and bacon. For every 100 grams of cheese, there are 1.7 grams of salt, while it is not recommended to exceed the norm per day - 2,300 milligrams. The most salty varieties are halloumi and blue. So it is better to give preference to ricotta or mozzarella, these varieties have the least "food enemies" - salt and trans fats.



2. VEGETARIAN CHEESE IS NOT ALWAYS ETHICAL

For some reason, most people are gullible about the “vegetarian” label on packages, but here it is important, as in the case of other products, to pay attention to the composition. Very often, cheeses with a claim to humanity are made from enzymes extracted from rennet, the fourth section of the calf's stomach. And in 90% of cases, these are just born slaughtered calves, although, according to experts The Vegetarian Society, vegetarian cheese must be made from fungi, bacteria or genetically modified microorganisms. To make sure a cheese is truly vegan, it must list one of the following: microbial, microbiological, microbacterial, non-animal, vegetable. 100% chymosin is a rennet, but of vegetable origin, which is obtained during the fermentation of a mold fungus. And you should avoid, in addition to abomasum, lysozyme (E1105), made from the protein of chicken eggs.



3. CHEESE CONTAINS BODY HORMONES FROM COW'S MILK

Cheese very often contains pus from a cow's bladder. PETA warns that people who run cows on farms only care about how to produce more milk any way they can. And they almost always use antibiotics to keep the cows from getting infected from each other, and hormones to make the cows produce more milk. A person absorbs all these unnatural enzymes along with all the ensuing consequences - osteoporosis, hormonal imbalance, breast and prostate cancer.

4. ABOUT 75% OF CHEESES ON THE RUSSIAN MARKET ARE NOT REALLY CHEESE

A couple of months ago, Rosselkhoznadzor decided to look at what we have in the country with dairy products, and found that 78.3% of cheese is not cheese, but a “cheese product” made on the basis of falsified vegetable fat. In particular, in Moscow and the Moscow region, the number of counterfeit fats reaches 45%. The facts are depressing, but Rosselkhoznadzor is now closely monitoring all fakes. So in a couple of years, cheese in our country will probably consist of 99% milk fat.



5. CHEESE IS ADDICTION AND ADDICTION

Now the consumption cheese product” in America is three times higher than some 40 years ago. Exactly at the same time, the manufacturers realized what a real food drug should be, so that the “point of bliss” always wanted to be pampered. He must be fat. That is why beef and cheese are indispensable ingredients of fast food. In addition to the fact that these two ingredients deceive the nerve cells and the stomach, they are surprisingly similar in effect to an opiate.

Research Adam Drevnovsky in the 90s showed that people addicted to fat and sugar are helped by the same medications as drug addicts with an overdose. In Michael Moss's bestseller "Salt, Sugar, and Fat", cheese was mentioned as a high-fat food that consumers praised and prioritized over essential health foods. Cheese has become a condiment, a sauce, an addition to breakfast, lunch and dinner, when it used to be good quality cheese replaced a meal or even went as a dessert.

6. CHEESE CONTAINS BACTERIA WHICH CAN BE DANGEROUS FOR PREGNANT WOMEN

And this danger is also posed by unpasteurized milk, poultry and seafood containing Listeria monocyotogenes. This bacterium, which causes the infectious disease listeriosis, manifests itself with vomiting, muscle pain, chills, jaundice, or fever. During pregnancy, this is especially scary because of the risk of miscarriage, premature birth and sepsis, meningitis and pneumonia in the baby. Do not rush to bury your love for cheese, as this does not apply to hard and heat-treated varieties - there are unfavorable conditions for the growth of bacteria. And you should be afraid of goat, sheep cheese and varieties with mold: dorblu, brie, taleggio, cambonzola, danabl, shabishu. Try to forget about them for the next 9 months.



7. SHEEP AND GOAT CHEESES ARE A HEALTHY ALTERNATIVE TO REGULAR CHEESE

Most supporters healthy eating switches to products made on the basis of goat or sheep milk. For people who practice veganism, this is not an alternative, but for those who cannot refuse cheese and treat it as their main nutritional source, this is the healthiest option. In 30 grams of goat cheese, 2 times less fat and 65 milligrams less salt, compared to the same cheddar. Plus, it does not contain cholesterol, but it is full of vitamins D, K and B1, which our body is not able to generate. In the case of sheep's cheese, everything is not so favorable, but it was checked by ancient times, when no other cheese was known except from sheep's milk. Now even a good Italian Pecorino Romano has 30 milligrams of cholesterol and 8 grams of fat per 30 grams of cheese.

However, knowing these data, you do not need to project them onto all the cheeses that you see on the shelves, since feta and cheese are made from cow's milk in large commercial enterprises. The main thing in this case is to read the composition and know the measure. Ideally, cheese should be made from milk, sourdough, and salt. If you can't find one, try to avoid them. food additives, like E407, E466, E160a, b, E110, and give preference to GOST, not TU, since GOST is the requirements of the state for enterprises, and TU is the requirements of enterprises for themselves.

Understanding millions of numbers, labels and chemical constituents, do not get hung up. To do this, it is enough to understand what you want right now, at this moment. Gastric juice in the body is produced thanks to our imagination. So if you're at the Cucumber Biennale and you're thinking about mascarpone, you can be sure that you'll get more nutrition from the latter. Cheese!

Text: Daria Beloglazova.