2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
Years ago, no one in Bulgaria would have bought cheese with mold, but once we get used to its taste, we can't do without it.
Bree, Camembert, Gorgonzola and Roquefort have a great taste precisely because of the mold, and their special smell makes them more spicy.
According to legend, the soft cheese with mold appeared as follows: a tired shepherd from the village of Roquefort decided to eat, hiding from the scorching sun in the coolness of the cave.
But the sheep distracted him from eating, and he returned to the cave a few weeks later.
His cheese was covered with blue mold during this time, but the shepherd was not disgusted and ate it - it turned out that it tasted great.
The boy brought a piece to the monastery and there they began to prepare it, leaving it in the cave.
In France and Italy, the art of mold has been perfected for centuries.
The cheeses are divided into three types - with white mold, with blue and with the so-called washed crust.
White mold: Making cheese with a white moldy crust builds a specialty like Camembert. The curd is placed in a special cylinder and drained.
It is then formed into balls, which are sprayed with a penicillin mixture, rubbed with salt and inverted several times until fully ripe.
The ideal Brie cheese, for example, which is made using a similar technology, is made only in the Ile de France and the Jona department in Burgundy. The best Camembert is made in Normandy.
Blue delicacies: Unlike white mold, which is like a crust, blue penetrates the cheese itself - this is how the French Roquefort, the English Stilton and the Italian Gorgonzola are made.
In the Roquefort area, for example, there are special caves, which are actually cracks in the limestone rock Kambalu.
They have a unique microclimate - the temperature is about + 9ยบ C throughout the year, the humidity is 95% and there is a current that carries the spores of mold from the cheese on the walls of the cave and vice versa.
The mold is grown on bread, which stands in the most ventilated places, and in order for the mold to get into the cheese itself, it is pierced with long needles.
Washed rind: There are cheeses that have mold, but they also have a rind, which is practically a duty.
They are often treated with water, wine, beer or hard alcohol - this way the bacteria do not survive on the surface of the cheese. The skin is usually orange-red and slightly sticky.
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