Peculiarities of making cheese Boulet d'Aven. The main beneficial nutrients and properties. List of contraindications. How to eat it correctly, recipes.
Boulet d'Aven is a French cheese with aromatic herbs, invented in the city of Aven. The heads have a remarkable conical shape, sometimes you can also find cheese in the form of a ball. Diameter at the base - 6-8 cm, height - 10 cm, weight - 200-300 g. The crust is brick-red, friable, moist, its unusual color is given by the use in the preparation of paprika. The pulp is light, creamy interspersed with various spices, mainly tarragon, parsley, cloves, and pepper. Taste - creamy-spicy, with spicy, herbaceous nuances. Mostly Boulet d'Aven is eaten as an independent snack in combination with red wine or gin.
Features of making cheese Boulet d'Aven
Initially, buttermilk, a by-product of the production of butter from milk, served as the raw material for making the aromatic cheese. In simple terms, buttermilk is non-fat cream.
Today, the product is made from another French cheese - Marual, which has the prestigious AOC certification, which ensures special quality standards. If Marual does not receive the highest category by expert standards, he is used to make Boulet d'Aven cheese.
However, cheese can also be made from ordinary cow's milk, the main condition is that it should not be ultra-pasteurized, or even better not pasteurized, since manufacturers often overheat milk during pasteurization in order to destroy pathogens. However, in this case, the protein is destroyed, and a clot can no longer form from it, which means that cheese will not work. It is optimal to purchase fresh milk in the village from trusted owners and pasteurize it yourself, slowly heating it to 60-80OC, and then cooled to room temperature.
Features of making Boulet d'Aven cheese at home:
- Heat milk (4 l) to 30OC, stirring constantly, pour in 10% calcium chloride (1/4 tsp, dissolved in 30 ml of water at room temperature), stir it well throughout the volume.
- After 3 minutes, sprinkle the sourdough powder (1/8 tsp) on the surface of the milk, after 5 minutes stir it throughout the volume.
- Pour in the dry enzyme previously diluted in water (4 drops per 20 ml of water).
- Cover the milk with a lid, leave for 20-48 hours depending on the temperature in the room: 24OC - 15-20 hours, 22OC - 20-28 hours, 21OC - 28-36 hours, 20OC - 36-48 hours.
- Over time, the whey will separate, drain it through cheesecloth or natural fabric, leave the cheese to dry directly in the cheesecloth in a colander. Depending on the desired density, you can leave the cheese for 3-24 hours.
- Place the cheese mass in a bowl, put dried parsley, black pepper, tarragon, cloves, ground in a mill, to taste. Mix all the spices well, add salt (1, 5 tsp), mix again.
- Heat paprika (3 tablespoons) in a frying pan, pour into a flat dish and cool.
- Form the curd into cones, roll in paprika and place on a drainage mat.
- Dry the crust by leaving the cheese on the drainage mat for 1-2 days. Move and turn the cones while drying.
In general, the cheese is ready, but it can be placed on ripening, conditions: temperature - 11-13OС, humidity - 85-90%. Soak for no more than 3 weeks. If you want to get a more mature cheese, you will need to put Penicillium candidum mold (1/64 tsp) into the milk at the stage of adding starter cultures, and at the aging stage, about 7-10 days, you will need to carefully wash off the mold from the surface. so as not to damage the paprika crust. It is better to wash it off with dark beer.
Keep in mind that the longer you age the cheese, the more complex and brighter its taste, and therefore if you are not a gourmet, it is better to cook a young Boulet d'Aven for the first time, the taste of which will be very specific due to spices.
Composition and calorie content of Boulet d'Aven cheese
The calorie content of Boulet d'Aven cheese - 230-300 kcal per 100 g - is typical for most cheeses. The product is rich in protein and saturated fat, but there are practically no carbohydrates in its composition.
The value of the product primarily lies in the easily digestible, but at the same time complete protein with a full set of amino acids necessary for a person. Saturated fats from cheese are also useful and required by the body, but in minimal quantities, and therefore it is important to limit them in the diet with reasonable measures.
Any cheese is a rich source of minerals such as calcium and phosphorus, in addition, it is rich in vitamin A. The peculiarity of Boulet d'Avena is that it contains many spices with extremely beneficial properties.
Useful properties of Boulet d'Aven cheese
The benefits of Boulet d'Aven cheese are explained by the presence of vitamins and minerals in the product itself and the spices included in its composition. Let's take a closer look at the properties of cheese:
- Strengthening the bone skeleton … 100 g of the product contains about a third of the daily intake of calcium in a well-absorbed form. Calcium ensures the health of the skeleton, nails, teeth. Phosphorus helps in this matter, which is also part of the cheese and plays a significant role in the mineralization of hard tissues. Moreover, if the proper amount of phosphorus is not present in the body, calcium absorption will be impaired.
- Improving the condition of mucous membranes and skin … Vitamin A is responsible for this beneficial effect, it maintains the health of the epithelium and all mucous membranes. Thus, the nutrient prevents ophthalmic diseases, problems with the gastrointestinal tract and reproductive function. By the way, vitamin A not only takes care of the health of the mucous membranes of the genitals, but also participates in the production of eggs and sperm.
- Prevention of inflammatory processes … The composition of the Boulet d'Aven cheese contains cloves - one of the most useful spices in the world with the highest antioxidant activity, as well as bactericidal, antiparasitic and antifungal properties. Thus, the regular use of this spice is an excellent prevention of a wide range of diseases, from colds to cancer.
- Strengthening immunity … Another useful spice is parsley. It is one of the record holders for vitamin C, which plays a critical role in stimulating the body's defenses and detoxifying the body.
- Improving blood clotting … Black pepper, a spice also used in the preparation of the product, contains a large amount of vitamin K, which is responsible for normal blood clotting. By the way, the same vitamin has a positive effect on the absorption of calcium.
- Normalization of the nervous system … The beneficial effects of tarragon are primarily aimed at improving the functioning of the nervous system. With systematic use, sleep is normalized, resistance to stressful situations increases, even chronic headaches disappear, and appetite increases. Moreover, an appetite disorder goes away if it was caused by psychological problems, and if the reason is in physical failures, since tarragon also has a good effect on the digestive system.
- Improving the digestive tract … However, paprika affects the digestive system even better. It stimulates intestinal motility, improves the functioning of the pancreas and liver. Helps in the elimination of flatulence, cramps, stomach cramps. Also, this useful spice speeds up the metabolism.
It is noteworthy that you can completely regulate the taste of cheese and other bright spices, for example, a set of Provencal herbs, thus, you will further increase the benefits of the product.
Contraindications and harm of Bulette d'Aven cheese
But, unfortunately, things are not so simple with spices. The fact is that if the body is healthy, seasonings in moderation bring exceptional benefits, but if there are serious malfunctions in the work of an organ, they, on the contrary, can seriously harm,that is why the range of contraindications for Bulette d'Aven cheese is quite wide:
- Diseases of the gastrointestinal tract - for severe ailments of the digestive tract, such as gastritis, ulcers, etc., any spices are contraindicated;
- Diseases of the genitourinary system - black pepper has a pronounced diuretic effect and can provoke an exacerbation, especially with urolithiasis;
- Cardiovascular problems - spices can cause heart palpitations, which is not good for the heart;
- Lactose intolerance - if the ailment manifests itself in a mild form, cheese can be eaten in small quantities, if the enzyme for processing lactose is practically absent, it is better to refuse to use the product altogether.
Also, Bulette d'Aven cheese can harm allergy sufferers. Individual intolerance can be caused by one of the spices or milk protein - it is also a very common allergen today.
It is undesirable to use the product for people with weakened immunity, especially aged varieties with mold. Pregnant women, lactating women, the elderly and young children should not taste cheese.
The consumption rate of the product for a healthy person is 50-70 g per day. Such a small rate is due to the high content of salt and fat. By the way, with overweight and obesity, it is better to exclude cheese from the diet altogether or use it in very small doses and not every day.
Note! If you have other medical conditions not mentioned in the list, but suggesting a therapeutic diet, it is better to consult a doctor before introducing Boulet d'Aven cheese into your diet.
Read more about the dangers of Fontina cheese
Recipes with cheese Boulet d'Aven
Cheese Boulet d'Aven has a very complex taste: spices merge into a common bouquet at the same time and argue among themselves. That is why the French advise to use it only as an independent snack.
It is noteworthy that this is one of the few cheeses that, despite the short ripening period, are recommended to be eaten not with light dry white wines, but with pronounced red ones. Also, Bulet d'Aven is often eaten as an appetizer for beer or even gin.
And yet, if you are not ready to eat cheese as an independent dish, try to combine it either with consonant products - for example, aromatic Borodino bread is ideal for a sandwich, or with neutral - potatoes, baked vegetables.
Here are some interesting options:
- Sandwich with cheese Boulet d'Aven … Cut a few slices of Borodino bread, brush lightly with olive oil, put a piece of cheese on top. Fry the cashew nuts in a dry skillet and place on top of the cheese. Also place a sprig of fresh parsley and dill on top.
- Baked vegetables … Cut potatoes (2 pieces), carrots (1 piece) into thin plastics, place in a baking dish, lightly oiled, add a little water, cover with foil and send to the oven heated to 200OC. After 40-50 minutes, remove the foil, lay out broccoli and cauliflower (100 g each) divided into inflorescences, sprinkle with turmeric (0.5 tsp), sesame seeds (1 tsp), leave for another 10 minutes … Remove vegetables, drizzle with unrefined olive oil. Serve with Boulet d'Aven cheese.
- Fresh salad … Rinse lettuce leaves (70 g), dry, tear with your hands and place on portioned plates. Drizzle with lemon juice and olive oil to taste. Finely chop the parsley (20 g), add to the salad and mix thoroughly. Top with slices of cheese, chopped walnuts (20 g) and eat.
As you can see, if it is worth cooking any dishes from Bulet d'Aven, they should be simple and unpretentious, so that complex tastes do not interrupt each other, but skillfully emphasize. Do not forget that, due to its remarkable appearance and bright aroma, this cheese will be the perfect decoration for a cheese plate.
Interesting facts about Boulet d'Aven cheese
Initially, cheese was made from buttermilk and only in households in the city of Aven. The cheese was dried in a rather curious way - on boards nailed to the top of the windows of houses. A remarkable brick crust was not made then, only over time someone decided to improve both the taste and appearance of the product with this innovation.
However, in the middle of the 18th century, a kind of waste-free production was invented. They began to prepare Boulet d'Aven first from the whey left over from the preparation of the Marual cheese, and then from the loosened pieces of this cheese. By the way, it is in the records of the Marual Abbey, in which the elite cheese of the same name was produced, that the first written mention of Boulet d'Aven is found. It dates back to 1760.
In the 18th century, cheese was almost always sold fresh, but sometimes mature varieties were also available. The monks kept the cheese for up to 3 months and periodically washed it with dark beer. For this reason, the crust had a very specific smell, which gave rise to many pungencies. Emil Zola said that Boulet d'Aven is the best and favorite snack for miners.
Watch a video about Boulet d'Aven cheese:
Boulet d'Aven is an unusual cheese originally from France. It is remarkable for its appearance, taste and aroma. It is flavored with a lot of spices and has an exclusively original taste that will not leave anyone indifferent - you will either fall in love with Boulet d'Aven with all your heart, or you will never want to try again. Cheese is also noteworthy for the way it is consumed: the French recommend eating it exclusively in its pure form, and it is allowed to accompany it not only with wine, but also with beer and gin.
