About the benefits and dangers of blue cheese

Photo: Jon Sullivan

Pho­to: Jon Sul­li­van

Do you love noble blue cheeses? Are you sure they are not harm­ful to health? Let’s fig­ure out who and how often you can use “blue” vari­eties of cheeses and with what prod­ucts they are best com­bined.

Let’s start with the fact that mold is dif­fer­ent. The famous vari­eties Brie and Camem­bert are cov­ered with white mold on top. Red mold is char­ac­ter­is­tic of Mun­ster and Livaro vari­eties. And final­ly, the most famous and pop­u­lar cheese mold is green­ish-blue, which is con­tained inside the cheese, and not out­side. This group includes Roque­fort, Gor­gonzo­la, Dor blue, Dan­ablue, Bergad­er and oth­ers.

The ben­e­fits of “blue” cheeses are obvi­ous: like oth­er cheese vari­eties, they are rich in cal­ci­um. More­over, the mold helps the body absorb it bet­ter. Blue cheeses are supe­ri­or to eggs and fish in terms of pro­tein con­tent. They are also rich in amino acids, which con­tribute to the for­ma­tion and strength­en­ing of mus­cles and improve bow­el func­tion.

How­ev­er, there are also neg­a­tive aspects in the use of blue cheeses, which nutri­tion­ists advise to lis­ten to. First of all, due to the high fat con­tent of this prod­uct (up to 48%), the use of noble vari­eties of cheese should be lim­it­ed to peo­ple who fol­low the fig­ure or those who are on a diet.

In addi­tion, care should be tak­en with “blue” cheeses and peo­ple with dis­eases of the gas­troin­testi­nal tract. But from the diet of chil­dren and preg­nant women, it is bet­ter to exclude such a prod­uct alto­geth­er.

Nutri­tion­ists rec­om­mend that com­plete­ly healthy peo­ple con­sume blue cheese no more than 50 g per day. With this del­i­ca­cy, a glass of wine with a rich taste and fruit per­fect­ly har­mo­nize.

And the last thing: in no case do not store moldy cheese in poly­eth­yl­ene. This “king” of cheeses only rec­og­nizes food foil or paper. To store moldy del­i­ca­cies in their home­land, in France, they even pro­duce spe­cial cab­i­nets. In our con­di­tions, it is bet­ter to buy such a prod­uct in small por­tions, as they say, “at a time.”

And if Roque­fort or Dor blue are left uneat­en, then the left­over cheese can be wrapped in paper and put in a com­part­ment of the refrig­er­a­tor with a suf­fi­cient­ly high tem­per­a­ture, for exam­ple, in a box for veg­eta­bles and fruits.

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The opin­ion of the edi­tors may not coin­cide with the opin­ion of the author of the arti­cle.

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