Rus Articles Journal

What do we know about cheese?

Think, probably, it will be interesting to much to address history of habitual things, to be exact products. And so, today story about cheese.

When it began? Who the first tried a fragrant slice of cheese? Approximately consider what was in the Arab East this 7000 years ago. Treated in the ancient time cheese yours faithfully, even with delight. In the collection it is told about a diet of the famous doctor Hippocrates: Cheese is strong, hot, nutritious, It is strong - because very close costs to generation; it is nutritious - because represents the rest from the fleshiest part of milk; heats - because it is fat .

We will approach in centuries closer our time. Whether much you know food to which monuments are delivered? Also not one is delivered to cheese. In Canada near Ottawa there is a monument to huge ten-ton cheese, to the winner World Fair, and the thinnest judges of cheese French erected a monument to the creator of " cheese; " Camembert; Maria Arel. By the way, Maria in honor of the cheerful corporal Kamamber, the hero of the children`s fairy tale called so it. And still, the large number of long-livers are the share of areas where eat a lot of cheese. So, praises to cheese are not casual.

Cheese - dairy product, it is known by all. However and proteins and fats, and other valuable nutrients in cheese nearly in tens times more, than in milk. Proteins - the main component of an organism, without them is impossible life. And though squirrels contain in all natural products, their nutritional value is not identical: proteins which on the content of amino acids are similar to proteins of its fabrics are most useful to an organism. Proteins of cheese just meet these requirements; moreover, they are capable to enrich amino-acid composition of proteins of food eaten together with cheese.

Except proteins, cheese generously supplies us with fats. The milk fat concentrated in cheese is easily and completely acquired, besides comprises the whole group of the major vitamins. And the mineral substances and minerals which are a part of body tissues, participating in its exchange processes? From all products of our daily food cheese has the highest content of calcium and phosphorus. That is why cheese in a diet of pregnant women, nursing mothers, and also athletes and other people whose work is connected with big expense of energy is necessary. Nutritionists include cheese in the menu of TB patients, diabetes, at a disease of a liver and bilious ways, at an anemia and a fracture of bones. It is recommended to small children and elderly people. In a word, cheese is necessary and useful to all.

And in Russia cheese making began so. At a turn of the eighteenth and nineteenth centuries which - where, in rich landowner manors, in close syrovarenka, the Dutch and Swiss masters conjured, strictly keeping the secrets transferred from the father to the son from the grandfather to the grandson.

Nikolay Vasilyevich Vereshchagin, the brother of the famous artist, began to organize the first Russian artels of cheese makers in the middle of the 19th century and founded school of a dairy farming. It graduated from natural faculty of university in St. Petersburg, and was still the naval officer. And the industrial base of cheese making is created at us only at the Soviet power. But during a pre-Pertine era in Russia did cheese, however, any cottage cheese dishes were called so (and now we speak " curd cakes; and cheesecakes about such products).

What only cheeses are not made in the world - more than seven hundred types! Syrodel have a difficult classification of cheeses, but in use they can be divided on a consistence: firm, soft and fused.

Heads army of firm cheeses patriarch - Swiss cheese: huge, as if mill millstones, circles weighing up to hundred kilograms. Production it - one of the most difficult of all cheeses: he from crude high-quality milk prepares, demands a postoyannogoa of long leaving when maturing. In the early thirties in Uglich scientists created cheese which does not concede to taste Swiss, and the way of its production is less difficult that allowed to adjust mass development, - and the firstborn of the Soviet cheese making who called - Soviet was born.

It would be unfair to tell about cheese which is high on the list in world production now, - cheddar cheese. Tastes of all planet were pleased by residents of the village Cheddar (Cheddar) in England, having thought up the recipe of preparation of cheese. His close relative - the Russian cheese developed in Uglich. These are firm cheeses. The most popular in our country.

And here champion among soft cheeses, called so for a gentle consistence, sharp taste, a juicy smell, - a Roquefort cheese. The legend of its emergence is curious. The boy - the herdboy, rescuing the breakfast - bread with cheese - from the sun, left it in a cool cave of the Roquefort cheese. But the storm began, and the boy returned to a cave only in several days. From bread were stretched and sprouted green streaks of a mold through cheese. The boy tried - it appeared very tasty. Opening was checked, and popular soft roquefort cheese appeared since then. It is tasty and useful, in vain uninitiated buyer is frightened off by a mold - it is a cultural mold penitsillium rokfort, specially grown up on well baked bread.

In a word, in this variety of cheeses to choose to itself to taste the most favourite - business of everyone. My council: arrange pass - tasting. Try all cheese grades available to you. And from what it will want, as they say, to lick fingers - will be your preference.

Appetite pleasant to you!