Various types of cheeses have long rightfully occupied an important place in our daily diet. Cheese sandwiches help us out in the morning when we need to make breakfast. hastily". Slicing different types of cheese will be a great snack on your holiday table.

Any kind of cheese is fermented milk product and this determines its benefits for the body.

The cheeses are rich:

• amino acids;
• lipids;
• vitamins;
• minerals.

Some of the most popular types of cheese in our country are Russian and Dutch cheeses.

An amount of cheese equal to about 200 grams can satisfy a person's daily need for nutrients Oh.

Russian cheese has a higher fat content (50%), compared to 45% fat content of Dutch cheese

The calorie index of Russian cheese is 363 kcal per 100 g of cheese.

Dutch cheese is less nutritious.

Energy value Dutch cheese - 352 kcal per 100 g of product.

Energy value of pigtail cheese

Popular with many is a representative of the traditional Armenian cuisine- Chechil cheese or pigtail. Real Chechil cheese can only be tasted by housewives in Armenian villages, but cheese producers on an industrial scale tried to bring the composition as close as possible and taste qualities of your product to the original.

The unconventional appearance of Chechil cheese helps, to a greater extent, to preserve all the nutrients and microelements of the raw material compared to traditional hard cheese loaves.

Pigtail cheese is great supplier of calcium and phosphorus to the human body a. The calorie content of this product is lower than that of Russian or Dutch cheese.

The calorie content of pigtail cheese is determined by 320 kcal per 100 g of product.

Maasdam and Adyghe cheese

Maasdam cheese is one of the best representatives old recipes Swiss craftsmen. This type of cheese has been known since the 14th century. Maasdam cheese is a naturally aged cheese.

His the hallmark is large "eyes" or holes, obtained as a result of squeezing out the surface of the cheese with gases that accumulate inside during the ripening of the product.

This type of cheese is divided into two types - young and matured.

Maasdam cheese contains 350 kcal per 100 g of product.

A real "lifesaver" for cheese lovers who keep an eye on their weight is the Adyghe cheese. He is the representative soft cheeses... Outwardly, it looks more like cottage cheese than cheese.

The production process of this type of cheese allows not only to preserve everything in the finished product beneficial features milk, but also skim it.

That is why many athletes make sure to include this type of cheese in their daily diet. After all, only 80 grams of the product contains daily rate protein needed by an adult.

Adyghe cheese contains milk proteins and fats, which are absorbed by the human body almost completely. ...

Energy value Adyghe cheese is 240 kcal per 100 g of product.

Any cheese goes well with many other products and is included in salads and appetizers, meat and fish dishes... This product is loved by many in any form.

Calorie content of Dutch cheese per 100 grams when choosing a product with 50% fat content 355 kcal. 100 g of cheese contains:

• 26 g protein;
• 26.4 g fat;
• 3.6 g of carbohydrates.

Dutch cheese is saturated with vitamins A, B1, B2, B6, B9, B12, C, PP, E, minerals zinc, potassium, magnesium, calcium, phosphorus, copper, iron, manganese.

Calorie content of Dutch cheese 45% fat per 100 grams 344 kcal. In 100 g of dairy products:

• 25.5 g protein;
• 22.7 g fat;
• 3.7 g carbohydrates.

Dutch cheese made in compliance with the requirements of GOST has smooth, hard crusts without visible damage. This product with a pronounced cheesy taste can be slightly spicy and slightly sour.

The color of high-quality Dutch cheese is monochromatic. Depending on the composition of the product, it can be from almost white to a pronounced yellow tint.

The benefits of Dutch cheese

The benefits of Dutch cheese are known to be:

• the product accelerates the absorption of carbohydrates, normalizes blood sugar levels;
• high nutritional value cheese allows you to use it to restore strength during heavy physical and mental stress;
• Dutch cheese is full of calcium and phosphorus, which are beneficial for the health of the skeletal system, muscle tissue, hair, nails;
• the cheese contains a lot of potassium, which has a beneficial effect on the state of the heart and blood vessels;
• the product is enriched with sodium - a mineral that maintains water balance in the body.

The harm of Dutch cheese

Despite the great benefits of Dutch cheese, one cannot but say a few words about the harm of this product:

• cheese is characterized by high fat and calorie content, therefore it is contraindicated in case of disorders in the functioning of the liver, gallbladder, overweight;

• the product should be discarded in case of stomach and intestinal ulcers;
• some people have an individual intolerance to the milk protein of Dutch cheese;
• cheese is contraindicated in kidney disease and enteritis.

We advise you to choose your Dutch cheese very carefully. A bright yellow product is likely to contain dyes. If there are cracks in the cheese crust, then we also recommend that you refuse to buy: mold often appears in such cracks.

Pay attention to any oily discharge on the surface and cut of the Dutch cheese. The presence of such stains indicates that the rules for storing the product have been violated.

It is hard to imagine Holland without tulips, windmills and national cheese, which is known all over the world today. The country is the largest exporter of cheese in the world, the recipe for which dates back to 400 AD. NS. Therefore, today we will talk about the benefits and dangers of Dutch cheese.

The benefits of Dutch cheese lie in the high nutritional quality of the product. It is rich in protein and calcium, riboflavin, phosphorus, therefore, it helps to satisfy hunger, prevents the destruction of tooth enamel, and strengthens bones. Eating this cheese is the best prevention of osteoporosis.

The harm of Dutch cheese lies in the high calorie content of the product, it contributes to weight gain, of course, if you eat it in large quantities.

Despite its high nutritional value, good taste and aroma, there is another health hazard to Dutch cheese. Basically, it lies in the additives that cheese manufacturers use today. Phosphate-rich food spices are not good for people with kidney disease. In addition, the treat contains acid, which irritates the stomach. The product is not recommended to be consumed in large quantities by patients with gastritis, enteritis and ulcers.

The health benefits of Dutch cheese as an important source of calcium and protein are highly regarded by experts. Daily moderate consumption of the product has a positive effect on the body. It improves the absorption of carbohydrates, regulates sugar levels and improves mood. In addition, the treat is suitable as an ingredient in almost all dishes or can be used as a stand-alone snack. The only limitation, as noted by nutritionists, is its high calorie content, which creates a need for overweight people to control its amount in food.

Dutch cheeses have long been very popular, as they have a number of useful properties and an interesting peculiar taste. At the same time, there are quite a large number of of various varieties. And at home, it turns out, it is quite possible to cook delicious cheese according to the Dutch recipe.

History

Despite the name of the cheese, the recipe for its preparation did not appear in Holland. Its creators are considered the ancient Romans (1st century BC). It gained wide popularity during the Middle Ages, when Holland was engaged in the development of the navy.

Food on the ship is one of the main components of a successful expedition, because the physical condition of the crew and their working capacity depended on it. In addition, not all products had the ability to maintain their suitability for use for a long time.

That is why the main dish on ships was cheeses, which have a high energy value and can be stored for a long time. Due to the great attention to cheese products, its production has grown to a huge scale. New varieties appeared, which became known not only in the country itself, but also abroad.

Main characteristics

Main ingredient in Dutch cheese - pasteurized milk, which is fermented with lactic acid bacteria... The peculiarity of this type of cheese is a pale yellow color and a sour taste with a nutty tone. If the product is of the highest standard, the pattern will be in the form of eyes that evenly cover the head and may vary in size. Appearance is important: the surface is homogeneous and elastic, thin crust, no damage. The cheese melts easily and is often used for baking.

Depending on the aging period, the taste of the cheese may vary. The same variety can be sweet, salty or sour at different stages of ripening. In the composition of a natural product, except for milk, sourdough, calcium chloride and annatto dye, nothing else should be present.

In Holland, they believe that the best shape for cheese is a cylinder, in which it is most convenient to age.

The nutritional value 100 g of a product averages 350 kcal, where fats predominate, then proteins and carbohydrates. Composition as a percentage: fats - 52.1%, proteins - 46.6%, carbohydrates - 1.3%. The permissible fat content limit is from 45 to 50%.

Choice

There are certain rules when choosing this type of product.

• Study the composition carefully to exclude the presence of unnatural ingredients.
• Take a look at the surface, it should be yellow or white, even and free from cracks that mold can form.
• In a product that has been stored incorrectly, if you look closely, you can see oily emissions. Be careful when buying.

Benefit and harm

The use of Dutch cheese has a beneficial effect on human health: blood sugar levels are normalized, the skeletal system is strengthened, and the condition of muscle tissues, hair and nails improves. This beneficial health effect is due to the beneficial substances that make up the product: phosphorus, iron, sodium, calcium, vitamins of various groups.

Due to its high energy value, the product is able to satisfy hunger and restore the spent energy for a short time, so even one cheese sandwich is enough for a full meal.

However, cheese can be harmful to some people. In case of problems with the liver and gallbladder, it is not recommended to eat cheeses, as they heavily load the above-mentioned internal organs.

Obese people are also at risk, because the product contributes to the accumulation of body fat. When following a weight loss diet, Dutch cheese is still included in the diet, provided that it is consumed in small portions to satisfy hunger during the fasting weeks. With an unhealthy digestive system, the lactic acid in the product can aggravate the condition, being an irritant.

Expiration date and storage rules

Storage in the refrigerator at a temperature of + 6-8 degrees will help to extend the shelf life. It is best to wrap the product in cling film... These storage conditions are easy to organize in any modern kitchen, they will not allow hard cheese spoil within two months, soft - 15 days. Do not freeze cheese in the freezer, otherwise it will become crumbly. Cheese should not be stored on the same shelf with products that have a strong odor.

If the product is dry, it can be grated. Grated cheese works well as an addition to pasta.

Varieties

The names of the most popular varieties that will be discussed have always received positive reviews and were highly regarded for a long time.

• Old Amsterdam. An honorable place among all is the variety with the name Old Amsterdam. For its manufacture, milk is used, the aging of which is not less than 18 months. The secret of the preparation is kept secret, its keepers are members of the Westland family, who have managed to create a cheese with a taste reminiscent of caramel and nut. Fruits with pistachios and figs, which have become an attribute of this variety, help to expand the taste sensations obtained from cheese. Also, the taste of Old Amsterdam goes well with sweet mustard, which complements other varieties well.

• Edamer. Another favorite is a variety called Edamer, which first appeared in the city of Edam. In a short time, cheese gained great popularity, despite the fact that then Dutch products were not in demand due to the close attention to cheeses of French and Italian origin. For the cheese to harden, aging is required for two months. The variety is considered semi-hard and is sold in the form of a ball-shaped head. If there are eyes, then there are a small number of them.

• Gouda. The Gouda variety was named after its homeland. To obtain the characteristic creamy flavor for which Gouda is prized, nine months aging is required. During aging, the cylindrical shape proved to be the best in practice, in which it is most convenient to cook cheese. Ripening, Gouda takes on a pungent aftertaste.

• Maasdam. Less popular than the previous varieties, but with its own zest, Maasdam is considered. Thanks to the many large holes different forms, the product attracted the attention of Peter I, who highly appreciated it. After tasting the cheese, you can feel the light taste of nuts. Gourmets prefer to serve smoked meats and dried fruits with this cheese.

• Bemster. Bemster, unlike other varieties, is the creation of ordinary peasants who use milk in their preparation, which does not undergo processing. That is why this variety is characterized by high fat content and characteristic creamy taste... Most Dutch people are convinced that if you combine Beemster with other dishes, all of its indescribable individuality is lost, because in Holland this cheese is eaten separately from other products.

• Leiden. To make Leiden cheese, use skimmed milk, to which cloves and caraway are added. By outward appearance he resembles Gouda. The cheese is kept for six months. This variety goes well with other cheeses, resulting in a rather unusual pleasant taste.

• Doruvael. The crust of this variety is covered with red mold, which, unlike the secondary one, is not harmful to health. The cheese has a creamy taste. It is consumed separately from all meals.

• Fleeting. The most unusual variety, which is referred to as French, but by origin it is still "Dutch". It has a spherical shape and a raised gray crust. During the ripening period, a flour mite and special worms are placed on the surface of the product. Due to their moves, a characteristic pattern for the variety and a nutty-mustard taste is obtained. A year and a half is a period of full maturation.

How to cook at home?

The principle of cooking is not very different from the preparation of the classic Russian cheese... A significant difference between these two technologies: the use of whey, under the layer of which a layer of Dutch cheese is formed. The cooking process will not take much of your time, but you will have to wait with aging.

Required Ingredients:

• milk - 10 l;
• mesophilic leaven - ¼ tsp;
• calcium chloride solution - 10% - 1.2 ml;
• liquid rennet - 2.4 ml;
• water - 3 l.

Recipe

• The milk is pasteurized and cooled to 32 °, then the sourdough is added. The rehydration process takes three minutes. The resulting mixture is mixed with a slotted spoon.
• Before adding the coagulant to the milk pot and calcium chloride, fill them separately with warm water with a volume of 50 ml, for this use two containers. Then everything is evenly mixed.
• The resulting mass should ripen in a saucepan with the lid closed. It takes half an hour to form a curd of cheese, which is covered with whey.

• The readiness of the curd is checked using a cut made with a knife. Then the incision site is raised, if the edges are even, serum will flow, otherwise, wait another 10-15 minutes.
• The curd is cut into 1 cube cubes. cm. In order for the cubes to turn into curd and become elastic, they must be stirred for 20 minutes at a temperature of 33 °.
• Further, the acidity decreases. Pour 3 liters of whey from the pan, then pour the same amount of water and mix for 25 minutes, raising its temperature to 38 °.
• At the next stage, a drainage bag is taken, a cheese mass is placed in it, which is carefully crushed by hand to obtain a solid layer. There should be a layer of whey on top of the curd in the bag, this will prevent air from entering the cheese head.



The final and longest stage: maturation at a constant temperature of 10-13 °, which lasts 60 days. Due to the high humidity in the chamber, mold can appear on the crust; it can be removed with a brush and water. After waiting for the crust to dry, the cheese is placed back into the chamber.

During the cooking process, you can add various spices and seasonings in small quantities. If you overdo it with additives, the cheese will taste unnatural.

See below for how hard Dutch cheese is prepared.

The Netherlands is considered to be one of the greatest cheese countries. Dutch cheeses are, perhaps, appreciated all over the world. Previously, in ancient times, this product was the result of household, is now produced in large quantities in numerous factories and factories, but the essence remains the same. Properly prepared and properly aged, Dutch cheeses can bring a good mood and a genuine feast of taste for everyone who eats them on a regular basis. And the word "cheese" itself, when pronounced in many languages, makes a person involuntarily smile.

A bit of history

However, not everyone probably knows that in Europe only Edam, Leyden and Gouda are Dutch cheeses that have a legally protected status. These three varieties have been known since the Middle Ages. They had a unique milky taste and, which was important for that time, the opportunity was enough long-term storage on long journeys by sea, for example. Therefore, they can be safely called the food of discoverers and travelers.

In Russia

In our country, Dutch cheeses (using this technology) began to be produced at the beginning of the 19th century. Today it is a whole group of species. These include: actually Dutch, Kostroma, Poshekhonsky, Edam, Yaroslavl, Estonian, Bukovinian and some others.

Industrial fabrication

The production of Dutch cheese has been technologically followed for centuries. In principle, all the basic ingredients for making such a truly national product, which is cheese, have remained unchanged for many centuries. Only the technological nuances differ. So cheeses in this category are produced from pasteurized milk. Cultures of lactic acid bacteria are also used to form starter cultures, as well as streptococci, which form the aroma that characterizes Dutch cheese. The composition of the ingredients also includes salt (1.5-3%). The product ripens rather quickly, and within 2 to 3 months it is gaining maturity and acquires a bright taste and characteristic cheese aroma. Distinctive feature technological process for Dutch cheeses is low temperature reheating the mass (37-40 degrees). As a result, a curd grain of 5-8 millimeters in diameter is formed. At the moment, the domestic industry produces a product of 45% and 50% fat, round and squared in shape. Moreover, the round usually ripens longer - up to 75 days (the cheese age is determined from the day it is produced). Some manufacturers use fortified sourdough, which allows to speed up the ripening process up to 35-45 days (but in European cheese countries it is not recognized).

Dutch cheese: GOST

The existing GOST 2008 is extended to semi-hard cheeses made from milk (cow) or cream. According to the document, Dutch cheese, for example, must meet the following requirements:

1. Have an even and thin crust without damage, covered with paraffin-containing compounds.
2. Have a cheesy, pronounced taste. Slight acidity and slight pungency are allowed.
3. The body of the cheese head should be elastic, brittle and uniform.
4. When cut, an internal pattern is found, which should consist of small round or oval eyes.
5. The color is uniform throughout the body, from almost white to yellowish.
6. Contains 45% fat, 50%, and moisture - no more than 44%.

Dutch cheese (GOST R52972-2008) must go on sale matured from 60 to 75 days. It is forbidden to sell a product with a rancid odor, traces of mold, out of shape, with traces of swelling or cracks without applied coating.

Dutch cheese: calories and benefits

A product with 45% fat content contains 25% proteins, 20 grams of fat, 6 carbohydrates (per 100 grams of cheese). Energy value - 345 kcal. 50% Dutch cheese has a slightly higher calorie content - 352 kcal per 100 grams. It is considered to be very useful, although not entirely dietary. Cheese is quite easily absorbed in the digestive tract (if used correctly, for example, with vegetables), it fills the human body with strength and energy. The product is stored in the refrigerator for a long time at low positive temperatures (3-5 degrees).

When choosing Dutch cheese, pay attention to the cut of the bar or head. Natural, without plant additives and flavors, the product should have a white or very light yellowish color throughout the body, small holes formed during ripening during the release of carbon dioxide. If the color is brighter, more saturated yellow, then, most likely, additional dyes have been used. In general, real cheese must be produced without any additives (preservatives, flavorings, flavor enhancers, etc.) and includes only milk and rennet, which is responsible for ripening. If you see some other ingredients in the composition on the label, then it is difficult to call this substance cheese. Usually the name "cheese product" is used.

Cooking applications

Such varieties and varieties of cheese, in their pure form, are excellent snacks that decorate any table. It goes well with Dutch fruit and dry white wine to enhance its natural flavor. But often Dutch cheeses are used in various culinary dishes: salads, sauces, dressings and as a powder for baking, meat in the oven. Take at least a well-known cheese salad made from grated main ingredient, mayonnaise and garlic with an egg. Or meat baked in the oven on a baking sheet, covered with a fragrant and crispy crust of baked grated Dutch cheese.