Method of making Koulomier cheese at home, calorie content and vitamin-mineral complex in the composition. Useful and harmful properties, recipes, history of the variety.
Couolomier is a soft French cheese made from cow's milk. The name was given by the name of the commune in which it is made. Color - creamy white, slight yellowness is allowed; texture - homogeneous, without eyes, delicate with short-term aging and elastic, dense with long-term. Slight layering is allowed on the section, eyes are absent. The taste also varies - from delicate nutty to spicy tangy. Covered with a smooth, light, moldy crust - its appearance also depends on the age of the product: from white, delicate fluffy to green or dark gray. The heads are small in the form of cylinders: diameter - 13-15 cm, height - 3-5 cm, weight - up to 500 g. In terms of basic qualities, it resembles Brie.
How is Coulomier cheese made?
From 10 liters of whole cow's milk, 1.5 kg of the final product is obtained.
Ingredients for making Coulomier cheese:
- lactic acid mesophilic cultures - leaven;
- calcium chloride - a preservative;
- rennet liquid sourdough - for curdling;
- white penicillin mold - to improve taste.
Salting is carried out in a dry way with coarse salt.
At food factories, the variety is made from pasteurized milk, and at home - from raw milk. The conditions under which the heads were made can be seen by the appearance of the crust. In the first case, reddish stripes appear on it.
How Coulomier cheese is made:
- Cow's milk is left in a saucepan for 3-4 hours, cooled to 6-8 ° C, then heated to 32 ° C using a water bath. Remove the container from the heat.
- Sourdough and white mold are poured into a saucepan with the starting material and left for a few minutes to be distributed throughout the volume, then mixed with a silicone slotted spoon from top to bottom. No need to shake.
- Calcium chloride and rennet diluted with water are poured in. Shake vigorously, leave for 1, 5 hours at room temperature, covering with a towel instead of a lid.
- Check the formation of kale by lifting the layer with the blade of a cheese knife. The layer should split. If a small incision appears, settling continues.
- When cutting, the kalya is held with a slotted spoon - this will help to get cheese grains of the same size (2.5 * 2.5 cm). Leave to separate the serum.
- After 7-10 minutes, the grains are mixed. During this process, the edges are rounded, the dimensions are reduced to 1.5 * 1.5 cm. Again, leave the container under the towel so that the cheese mass settles.
- To make Coulomier cheese, you need to sterilize the drying container. A bowl for collecting whey is placed in a 30 liter food plastic container, and above it is a stand, which is covered with a drainage mat.
- When the grains settle, a third of the whey is drained, and the curd mass is laid out in forms with holes, compacted by hand. It takes about a day to separate the serum. The molds are turned over every 3 hours.
- The next stage is salting. When the liquid drains and the dense heads already begin to hold their shape, they are salted from all sides. You don't need a lot of salt. To salt both sides of the cylinder, 1 tsp is enough, and what has crumbled is applied to the sides.
- If there is a cellar, you can cook Kulomier cheese, like other varieties - leave to ripen in natural conditions. If it is not there, then the heads are placed in a chamber with an artificial microclimate: humidity - 90%, temperature - 10-13 ° С. Products need daily control: the cheese cylinders are turned over, the moisture accumulated at the bottom of the container is drained, the lid is opened for airing.
- On the 6-7th day of ripening, a smooth light crust forms on the surface of the head, which becomes fluffy on the 10-14th day due to white mold. If the mold is greenish, black, blue - wipe the surface with a strong brine with vinegar. With the re-formation of pathogenic mold cultures, the product is disposed of. Interspersed with colored mold is allowed, but after 12 weeks of maturation in a damp cave.
- When the cheese crust is completely covered with fluffy white mold, the head is wrapped in parchment and placed back in the ripening chamber. Readiness is checked by touch - the texture should be firm near the edge and soft in the middle. In the future, elasticity is felt only when pressed. Ripening lasts 4-6 weeks.
To stop the vital activity of the fungal microflora, the cheese is placed in the refrigerator. The shelf life of finished products is no longer than 10 weeks.
Composition and calorie content of Coulomier cheese
Fat content of the product relative to dry matter is 40-45%. Nutritional value changes slightly with maturation.
The calorie content of Kulomye cheese is 334 kcal per 100 g, of which:
- Proteins - 20, 75 g;
- Fats - 27, 68 g;
- Carbohydrates - 0.45 g;
- Inorganic substances - 2, 7 g.
Vitamins per 100 g:
- Thiamine - 0.07 mg;
- Riboflavin - 0.52 mg;
- Nicotinic acid - 0.38 mg;
- Pantothenic acid - 0.69 mg;
- Vitamin B6 - 0.235 mg;
- Folic acid - 65 mcg;
- Choline - 15.4 mg;
- Cyanocobalamin - 1.65 mcg;
- Retinol - 173 mcg;
- Beta carotene - 9 mcg;
- Alpha-tocopherol - 0.24 mg;
- Vitamin D - 1 mcg;
- Phylloquinone - 2.3 mcg.
Minerals per 100 g:
- Calcium, Ca - 184 mg;
- Iron, Fe - 0.5 mg;
- Magnesium, Mg - 20 mg;
- Phosphorus, P - 188 mg;
- Potassium, K - 152 mg;
- Sodium, Na - 629 mg;
- Zinc, Zn - 2.38 mg;
- Copper, Cu - 0.019 mg;
- Manganese, Mn - 0.034 mg;
- Selenium, Se - 14.5 mcg.
Fats in Coulomier cheese per 100 g:
- Saturated fatty acids - 17, 41 g;
- Monounsaturated fatty acids - 8.013 g;
- Polyunsaturated fatty acids - 0.826 g;
- Cholesterol 100 mg
A very rich composition of amino acids, dominated by:
- Isoleucine - Helps preserve muscle glycogen (canned carbohydrate)
- Leucine - supports carbohydrate and protein metabolism, normalizes water and electrolyte balance;
- Lysine - accelerates the breakdown of body fat and maintains calcium levels;
- Phenylalanine - regulates the secretory function;
- Tyrosine - corrects memory, stabilizes the nervous system;
- Valine - distributes glucose to muscle tissue and prevents damage;
- Aspartic acid - supports the work of the central nervous system and the endocrine system;
- Glutamic acid - stimulates the transmission of impulses;
- Proline - accelerates the restoration of cartilage and epithelium;
- Serine - stimulates the formation of muscle tissue.
Kulomye has a relatively low nutritional value, a rich vitamin and mineral composition and an easily digestible milk protein. These qualities allow it to be introduced into the diet of patients recovering from severe diseases and operations on bone tissue, the elderly and those who have to monitor their weight.
Useful properties of Coulomier cheese
This product has no medicinal properties. But its regular use prevents the development of anemia and anorexia, stops osteoporosis, prevents the rapid growth of degenerative-dystrophic changes in bone tissue, due to the high content of calcium and phosphorus.
Benefits of Coulomier cheese:
- Normalizes blood sugar levels and accelerates the breakdown of insulin.
- Stimulates the production of melanin and increases the protective properties of the skin, reducing the aggressive effects of ultraviolet radiation.
- Improves the functioning of organic systems - endocrine, central nervous and hormonal.
- Accelerates the speed of peristalsis, creates favorable conditions for the functioning of the intestinal flora.
- Controls the functions of the nervous system, normalizes blood pressure.
- Accelerates the regeneration of epithelial tissues and skin.
- Normalizes the function of the hormonal system, contributes to the stable functioning of the ovaries in women and the production of sperm in men.
- Stimulates taste buds and improves appetite.
- Normalizes water and electrolyte balance and stops fluid loss.
Due to its rich composition, Kulomye cheese of useful substances accelerates satiety, allows you to refrain from overeating, which prevents the development of obesity.
