Features of making Valence cheese. Composition, benefits and harms. The use of cheese in cooking. Interesting recipes.
Valence is a French cheese made from unpasteurized goat's milk. A standard piece weighs approximately 250 g and reaches 7 cm in height. It has the shape of a truncated pyramid. The product is the hallmark of the historic Berry region, located in the Lands of the Loire. Cheese is made in summer and autumn seasons. During this period, goats eat fresh grass. It takes about 4-5 weeks for the product to ripen. This takes place in a dryer with 80% humidity and good ventilation. There the cheese begins to be covered with a layer of bluish mold (Penicillium candidum and Geotrichum candidum). Then Valence is sprinkled with salted ashes of fruit trees to enhance the flavor and aroma characteristics.
Features of making Valence cheese
The basis for making Valance cheese is high-quality goat's milk. The cleaner the smell is, the better the taste of the finished product will be. This type of cheese is made in summer and autumn, when milk absorbs the maximum of nutrients.
Features of making Valence cheese:
- Fresh unprocessed milk is heated over low heat to 22 ° C and removed from the stove. A mesophilic starter culture in the form of a powder is poured onto the surface and the mold of two cultures - Geotrichum Candidum and Penicillium Candidum - is added. The additives absorb moisture in just 3 minutes. At this point, you need to gently mix the entire mass.
- Separately, calcium chloride and rennet are diluted in 50 ml of water. The resulting mixture is added to milk and mixed. Cover the pan with a lid and leave on the table for 18 hours. Additional heating or excessive cooling of the dairy product must not be allowed. The temperature should be room temperature. At the end of this time, a whey-coated protein clot forms in the dish.
- Thin layers are cut from the resulting clot using a slotted spoon, which are immediately placed in vessels with a suitable shape. At the exit, you should get pyramids up to 7 cm high with a truncated top. Within a few hours, the mass is compacted, this is how the future head of cheese is formed. The molds can be covered with a towel and left for 2 days, remembering to drain the protruding serum.
- The secret to improving palatability lies in the use of wood ash from fruit crops. So, the resulting blanks are laid out on a clean dry surface, added a little and sprinkled on all sides with this simple ingredient. A small sieve is used to achieve uniform distribution.
- Next, the heads are placed in a tray, the bottom of which is pre-lined with paper towels and a drainage mat. The next day, remove the absorbent material, wipe the mold and mat.
- Then the cheese is left for another 10 days, not forgetting to remove the condensate as it forms. The optimum temperature for holding is 8 ° C.
- The ripening process is associated with the gradual formation of a delicate crust and the subsequent appearance of mold on its surface. At this time, the pulp still holds its shape well.
- After 3-4 weeks, Valance cheese acquires a special consistency of pulp: when it is cut, the soft inside is pulled out with a knife. Also, there is a piquant taste and an amazing aroma peculiar to this cheese.
Composition and calorie content of Valence cheese
The calorie content of Valance cheese is 322 kcal per 100 grams, of which:
- Proteins - 16.7 g;
- Fat - 27.5 g;
- Carbohydrates - 2, 1 g.
Goat milk contains vitamins B, E, A and C. It is rich in calcium, iron, potassium, phosphorus, and includes essential amino acids:
- Valine;
- Methionine;
- Isoleucine;
- Histidine;
- Tryptophan;
- Phenylalanine;
- Tyrosine;
- Arginine;
- Methionine;
- Cysteine;
- Threonine;
- Lysine;
- Phenylalanine;
- Leucine.
The product is often included in the diet of athletes and dieters. This is not surprising, because the composition of Valence cheese has a positive effect on the digestive processes and saturates the body with essential vitamins.
See the composition and calorie content of Vieux Pane cheese
Benefits of Valance cheese
Among cheeses, Valance is distinguished by two important positive characteristics: mold and goat's milk. It is absorbed faster, nourishes the body with vital components, and normalizes the activity of the cardiovascular system.
Valance cheese benefits:
- Fortification with amino acids … The body cannot produce some organic compounds on its own and receives only with food. Valine and histidine affect cell regeneration, accelerate the healing process of wounded areas.
- Strengthening bones and tooth enamel … Macro and microelements restore the musculoskeletal function, have a positive effect on the connective tissue. They also prevent osteochondrosis, osteoporosis, arthritis and dysplasia.
- Normalization of the nervous system … Due to the presence of pantothenic acid, cheese affects the production of adrenal hormones, has a positive effect on enzymes. The body receives a boost of energy and can withstand stressful situations.
- Improving skin condition … Vitamin A smoothes and moisturizes the epidermis, whitens age spots, stabilizes lipid balance, and removes toxins.
- Restoration of microflora of the gastrointestinal tract … Mold cheese helps to stop vomiting and diarrhea, heals abscesses, removes toxins and heavy metal salts.
- Reducing exposure to ultraviolet rays … Mold cheese stimulates the production of melanin in the epidermis, which prevents sunburn.
- Normalization of hormonal levels … Vitamin B5 produces glucocorticoids that help with sleep disorders and fatigue.
- Blood thinning … The components of the product prevent the formation of plaques, cleanse the blood vessels. After eating cheese, people are less prone to strokes or heart attacks.
A slice of blue cheese contains more protein than fish or meat. Thanks to the protein, the building of muscle tissue is accelerated.
Bonaparte, after returning from an unsuccessful Egyptian company, was angry and cut off the top of the cheese with a sword.
Another legend says that the shape of the cheese exactly reflects the shape of the bell tower in Valence.
In 1997, the cheese received the highest quality category AOC and controlled appellation of origin.
There are 2 types of cheese: Valance Letier, which is sprinkled with plant ash, and Valance Fermier, which is covered with wood ash. The first is marked with a red label, and the second with a green one.
The tradition of sprinkling food with salted wood ash originated in France. This procedure was carried out regularly, since the crust disinfected the pulp and prevented the development of pathogenic microflora. Ash also absorbs excess moisture and dries out the product.
The production of Valence cheese has almost doubled in recent years.
Doctors recommend eating moldy cheese after surgery. The product restores the body, heals wounds.
Watch the video about Valence cheese:
So, you got acquainted with Valence cheese, learned more about its beneficial and harmful properties. Be careful! Do not purchase prepackaged or cut foods from stores. You will most likely buy counterfeit and inferior cheese. Check its expiration date, otherwise you risk getting an intestinal infection or dysbiosis.
