Features of making cheese from goat milk Mote-sur-fey. Energy value and vitamin and mineral composition. Impact on the human body. What dishes are made, the history of the variety.
Maute-sur-feuil is a French blue cheese that was once made from unpasteurized goat's milk, but now the raw materials are pasteurized. At the beginning of ripening, the texture is soft, pasty; in the ripe one, it is dense, brittle; color - white, with a bluish tint; taste - creamy, resinous, with a lemon flavor; smell - wet earth in spring, after the snow has melted. Crust - light, thin, wrinkled, blue-green mold on the surface. Heads in the form of a small disc with a diameter of 10-12 cm, a thickness of 3-4 cm and a weight of 180-200 g. This product melts well and is used not only by itself, but also for preparing various dishes.
How Mote-sur-fey cheese is made
Goat milk is pasteurized in a water bath, directly during cooking. Heated to 62 ° C, maintain a constant temperature for 30 minutes, and then cooled to 30 ° C.
They make Mote-sur-fey cheese, like other varieties with a blue mold, but with a slight difference. Lactic acid bacteria, the Geotrichum mold strain, calcium chloride and quite a bit of rennet are introduced - souring should occur naturally. All are mixed.
Cala formation is awaited, maintaining a constant temperature. The duration of this process sometimes stretches for 6 hours. The curd layer is quite dense. When the edge is lifted and cut with a sharp knife, it diverges. Only then is the kale considered ready.
Carry out cutting. The curd is stirred until it rounds and starts to stick together again. Knead for a long time until the curd mass begins to stick to the mixer. The dense curd is laid out on a canvas cloth to separate the whey. They pull the corners as tightly as possible, roll them over. At home, the dense cheese mass is suspended.
Press, changing the wet cloth to a clean one, on a drainage mat, for 6-8 hours, then break into pieces and mix with salt. They are laid out in a mold, pressed with oppression, and allowed to dry for 12-14 hours.
Before preparing the Mote-sur-fey cheese, the leaves are cut from the plane trees or chestnuts that grow in ecologically clean areas. Harvesting is carried out after the first frost. Then the leaves are washed, moisture is removed, dried in a draft in the shade, and laid out in 2-3 layers in sheds. During this time, fermentation takes place.
The dried heads are pricked with a long needle to activate the vital activity of mold cultures. Leave for 3-4 weeks for ripening at a high humidity of 95% and a temperature of 10-12 ° C. The heads are laid out on a layer of leaves and also placed on top of the leaf.
The first week, the cheese circles are turned over 2 times a day, tracking the formation of the crust. If dark mold appears, it is first removed by wiping the surface with brine with vinegar diluted in it. In the event that a defect occurs repeatedly, the product must be disposed of.
Composition and calorie content of Mote-sur-fey cheese
The energy value of the product is relatively low, the fat content on dry matter is estimated at 25-27%.
The calorie content of Mote-sur-fey cheese is 219-225 kcal per 100 g, of which:
- Proteins - 22-25 g;
- Fat - 25-27 g;
- Carbohydrates - 0.2 g.
High amounts of chlorine and sodium due to salting - up to 2 g per 100 g.
The Mote-sur-fey cheese contains:
- Retinol - has a beneficial effect on the visual system and the stability of the immune system;
- Thiamine - improves the state of the nervous system;
- Choline - prevents the development of diseases of the cardiovascular system;
- Pantothenic acid - dissolves cholesterol;
- Cobalamin - restores energy reserve;
- Calcium is a building material for bone tissue;
- Phosphorus - maintains the strength of teeth and nails;
- Potassium - normalizes blood pressure;
- Valine - stimulates the regeneration of the epithelium;
- Arginine - slows down the development of age-related changes;
- Tryptophan - stimulates the production of the hormone of joy, serotonin;
- Histidine - improves the quality of synovial fluid.
Blue cheese also contains cholesterol (up to 75 mg per 100 g) and fatty acids (polyunsaturated, monounsaturated, and saturated).
There is more easily digestible milk protein in 100 g of Mote-sur-fey cheese than in a piece of meat of the same size. Vegetarians include this variety in their diet to replenish the supply of this substance. But you cannot call a dietary product, despite the relatively low nutritional value. With abuse, against the background of an inactive lifestyle, weight increases rapidly.
Useful properties of Mote-sur-fey cheese
Thanks to prolonged fermentation and molds, milk protein turns into an easily digestible form, and the product can be consumed by people with mild lactose intolerance.
Benefits of Mote-sur-fey cheese:
- Antimicrobial and anti-inflammatory action due to stimulation of the immune system and the presence of penicillin fungi.
- Improves the state of the digestive system, increases the colony of bifidobacteria and lactobacilli that are in the small intestine, accelerates the digestion of food and the absorption of nutrients that are not only in the composition of the product, but also in the food that comes with it.
- Stops fermentation processes, eliminates bad breath.
- Stops the development of degenerative-dystrophic changes in bone tissue, prevents osteoporosis.
- Stimulates the production of hormones and normalizes the function of the endocrine system.
- Reduces blood viscosity.
- Due to the balanced complex composition, the cholesterol supplied with the product is not deposited in the lumen of the vessels. Normalizes blood pressure.
- Proven to have a beneficial effect on the nervous system. Prevents the development of depression and improves falling asleep, helps to recover from physical and emotional overload.
- Increases the production of melanin, which is necessary to protect against the aggressive effects of ultraviolet radiation.
Mote-sur-fey cheese is recommended for athletes and people whose professional activities are associated with high physical activity. It helps to quickly gain muscle mass, get rid of anemia, and recover from irrational diets.
Read more about the health benefits of Burrata cheese
Contraindications and harm of Mote-sur-fey cheese
Children under 8 should not be introduced to the new taste. The intestinal flora is not fully formed, and mold cultures can suppress the development of bifidobacteria and lactobacilli, thus causing the development of dysbiosis. For the same reason, one should refuse a tasty product during pregnancy, lactation, frequent eating disorders or after serious illnesses, in which antibiotics were taken.
The consumption of Mote-sur-fey cheese can cause harm in case of polyarthritis, rheumatism and arthritis, bronchial asthma, tendency to obesity, dysfunction of the urinary system, neurodermatitis and with a tendency to frequent allergic reactions.
In obesity, the daily "dosage" should be reduced to 50 g per day.
Mote-sur-fey cheese recipes
The delicacy is eaten by itself, served with fruits - pears and melons, various types of nuts and white dry wines. The product is fusible, it is often used to prepare hot dishes - baked goods, soups, casseroles. They also add it to salads.
Recipes with Mote-sur-fey cheese:
- Granola on pumpkin and carrot soup … Preheat the oven to 150 ° C. In a bowl, mix oat flour, 200 g, crushed walnuts and hazel - only 200 g, peeled pumpkin seeds, add salt. Bake in foil for 15 minutes, then add a little cheese, 80 g, and put in the oven again for the same time. Preheat the pan, fry for 2 tbsp. l. hazelnut oil 1 chopped large onion. 1 kg of pumpkin pulp and 500 g of carrots are cut into cubes. Vegetables are stewed with a little water, and when they become soft, add 4 pcs. multi-colored sweet pepper. When the pepper is boiled, the skin is removed from it and put back into the pan. Add salt, interrupt until a homogeneous consistency with 100 ml of cream and 4 tbsp. l. shredded mote-sur-fey. Before serving, the thick soup is seasoned with granola.
- Cheese ravioli … Knead the dough by combining 2 eggs and 2 additional yolks, add salt, add water and gradually introduce flour. Smooth elastic dough is kneaded. They are engaged in stuffing. Finely chop 1 pear, crush 100 g of canned chestnuts, sprinkle with nutmeg and grated chestnut leaves (those on which the cheese heads ripened). Mixed with 80 g of Mote-sur-fey. The dough is halved and rolled out into thin layers. On one of them, spread the filling, in small heaps. Lightly moisten a loose leaf on one side with water, close the filling, cut the ravioli with a curly knife to get wavy edges. Immersed in boiling water. As soon as they surface, you can get it out. A side dish is prepared separately. 8 sage leaves, 100 g of ground chestnuts, 35 g of whole hazelnut kernels and a few goji berries, previously transferred, are fried in olive oil. After 3 minutes, pour in half a glass of water, wait until it evaporates, salt and pepper. Place the ravioli in a skillet and serve immediately.
- Broccoli cream soup … Cut into random pieces, but not too large, the head of broccoli and 2 onions. Heat butter in a deep frying pan - 2 tbsp. l., fry the onion until soft, add chopped garlic prongs and broccoli, pour in 750 ml of milk and simmer for 30 minutes over low heat. Pour in a glass of 33% fatty cream, add 100 g of cheese, leave for another 10 minutes. Dip the hand blender (or pour into a food processor), bring to a uniform consistency. Salt and pepper to taste.
- Arugula salad … First prepare the sauce by mixing 1 tbsp. l. ketchup and 2 tbsp. l. mustard beans, 1 tsp sugar, 2 tbsp. l. freshly squeezed lemon juice and balsamic vinegar, minced garlic clove and 1/3 cup olive oil. Warm up the grill, cut 500 g of beef fillet into steaks. Pieces of meat are rubbed with a mixture of salt and black pepper, grilled until tender. Wrap hot meat in foil and leave for 7-10 minutes, and then chop finely. Mix the rucola leaves torn by hands - 2 bunches, meat, 130 g of cheese in pieces, season with sauce. There is no need to cool the salad. It tastes better if it is still warm.
- Cheese salad with fruit … First, mix the dressing - 2 tbsp. l. olive oil, 1 tbsp. l. lemon juice, 1 tsp. liquid honey. For the salad, mix a bunch of spinach, a large orange - remove films and bones, pieces of kiwi, a handful of almonds, walnuts, 100 g of blue cheese. Sprinkle with parsley. Pour in the dressing, mix.
See also Cambozola recipes.
Interesting facts about Mote-sur-fey cheese
The history of this type of fermented milk product does not go back centuries. The recipe was developed in the cheese dairies of the Deux-Sèvres department, in the commune of La Mot-Saint-Héré in the 19th century. The varieties made using rennet were taken as a basis. A more delicate pulp and taste were obtained due to natural curdling and the peculiarities of ripening - covering with chestnut leaves.
Moté-sur-feuil began to be supplied to the domestic market in 1840, and the certificate was awarded only in 2002. About 200 tons of products are produced annually, 50% by farms. Not supplied for export.
It is difficult to get acquainted with the delicacy without visiting France. Shelf life outside the refrigerator, even in a vacuum package, no longer than 4-5 days.
If you want to try a new taste while traveling around the country, you need to know how to choose a quality product:
- The color in the cut should remain white.
- Mold on the crust - only bluish, greenish or emerald green. Black or gray fluff is a sign of a violation of manufacturing technology.
- The texture can be layered, grain is not allowed.
The pulp of high-quality Mote-sur-fey does not contain solid inclusions, melts in the mouth, does not leave an unpleasant aftertaste. The characteristic smell of goat milk is felt, but not very strongly - it is neutralized during fermentation on chestnut leaves.
Watch a video about Mote-sur-fey cheese:
