Description of Doruvael cheese and cooking features. Caloric content and composition of the variety, useful properties, negative impact on the human body. Culinary uses, recipes, variety history.
Doruvael is a Dutch farmhouse cheese with a red washed crust. It owes its color to red mold, which is rarely used to prepare such fermented milk products. The texture is elastic, creamy, with small irregularly spaced eyes; color - creamy white, slightly yellowish; taste - creamy, piquant; the smell is not very pleasant, the "barn scent" is combined with the "sweat scent". Unpleasant notes disappear as they mature. It is produced in the form of low cylinders weighing 3.5-7 kg.
How is Doruvael cheese made?
The feedstock is thoroughly heat treated. After pasteurization, milk is cooled to 30 ° C and a complex of mesophilic non-gas-forming and lactic sourdough is added. After everything is absorbed, mix, pour in calcium chloride and rennet, shake again and leave until calcium is formed.
If before that they make Doruvael cheese, like almost all Dutch varieties, then from the stage of cutting into cheese grains the technology differs
- the cheese grain is not so small - it is enough that the dimensions of the edges are 0.8-1 cm, otherwise you will not get a creamy consistency;
- washing is carried out once, replacing 1/10 of the serum with hot water;
- the heating temperature with stirring is not raised above 55 ° C.
Usually soft cheeses with mold are not washed, but the Dutch taste has a sweetness, that is, the acidity must be reduced.
Then the cheese mass is pressed into molds and excess liquid is removed on a special line. For self-pressing, take 30-40 minutes, for pre-pressing - from 3 to 8 hours. Despite the fact that Doruvael is a farm cheese, they try to automate all processes. Handling red mold requires careful hygiene and sanitation. The slightest mistake, and the edible mold is replaced by pathogenic fungal flora.
The formed heads are soaked in 20% brine for 4-6 hours, and then left to dry at room temperature. A day later, they are placed in a chamber with a temperature of 12-14 ° C and a humidity of 90-95%. Every day, the surface of the heads is washed with a weak brine with dissolved brevibacteria. Aging - up to 4 months.
The technology for the production of French varieties with red mold is different from how Doruvael cheese is prepared. The Dutch do not soak the head in wine and do not add dyes - carmine or annatto. Only natural ingredients in minimal quantities. Farmers in the Netherlands label each batch of cheese with the fat content and serial number.
If we evaluate the complexity of manufacturing, then Doruvael can be assigned the highest category. The rate of crust formation depends on the aging microclimate and the frequency of washing. If the color is not "pure" enough, more pink or orange than red, then the 5% brine with brevibacteria is changed.
When the crust matures, the smell is extremely unpleasant at first - it can be described as the smell of unwashed feet or dirty socks. But gradually it is replaced by yeast, also sharp and intense, but not causing a gag reflex.
When making Doruvael cheese, the human factor is very important. At each stage, the acidity of the intermediate product is assessed, an analysis is taken at the stage of pressing and drying. It is possible to correct the cooking processes - for example, shorten or lengthen the stage of kneading cheese grains.
The texture quality is regularly assessed during fermentation. At low activity, Brevibacterium linens change the microclimate in the ripening chamber, increase or decrease the humidity. Sometimes yeast is added to the rinsing brine to reduce acidity.
Manufacturers keep the exact recipe of Doruvael cheese a secret. That is why it is impossible to get such a product at home. It is known that brevibacteria are not included in the starter culture complex, but despite this, it is possible to obtain the necessary piquancy and creamy consistency.
Composition and calorie content of Doruvael cheese
The energy value of the Dutch varieties is approximately the same. Namely, this group of products includes heads with a red mold crust, despite the difference in structure.
The calorie content of Doruvael cheese is 340-359 kcal per 100 g, of which:
- Proteins - 20-24 g;
- Fat - 29-32 g;
- Carbohydrates - 0 g.
Complex of vitamins: tocopherol, retinol and group B - choline, pyridoxine, thiamine, niacin, biotin, cyanocobalamin and riboflavin. These are typical vitamins for fermented milk products of this group.
The mineral composition of Doruvael cheese is high in calcium and phosphorus, magnesium, manganese, iron, zinc and selenium. Sodium is also high in quantity, but this is not due to the quality of the raw materials, but to the method of preparation - salting and washing the crust.
Useful properties of Doruvael cheese
Thanks to the sharp original taste of this variety, you can immediately excite the taste buds. The signals they transmit to the brain cause the production, one might even say "release", of serotonin - the "hormone of happiness." It improves mood, suppresses depression, if it begins to develop, at the same time relaxes and increases tone.
Stimulation of the taste buds also induces other organic reactions:
- The secretion of saliva increases, which prevents the onset of diseases that appear in the oral cavity: stomatitis, caries, gingivitis, periodontitis, chronic tonsillitis and pharyngitis.
- The production of pancreatic enzymes is stimulated, which accelerate the digestion of food.
- The release of hydrochloric acid and bile salts increases, the digestion of foods in the stomach is accelerated, the food lump does not stagnate, putrefactive and fermentative processes do not occur. All of these properties prevent bad breath.
The benefits of Doruvael cheese are not limited to these properties:
- Calcium in the composition increases the strength of the skeletal system, improves joint mobility and the quality of synovial fluid.
- Phosphorus contributes to the distribution of energy throughout the body and supports normal life.
- Potassium stabilizes the work of the cardiovascular system, the pulse rate becomes constant, there are no pressure drops.
- Sodium retains water in the body, which normalizes the water-electrolyte balance and increases skin turgor, preventing aging;
- The complex of B vitamins accelerates impulse conduction and tissue epithelization at the cellular level.
Correct use of Doruvael cheese - no more than 30 g per day - is good for the intestines. And the health of this organ is a stable immunity, daily lightness and vitality.
Contraindications and harm of Doruvael cheese
If we compare the microbiological danger of various cheeses with mold, then those with red ones have the highest. This is not only a possible increase in the activity of pathogenic microorganisms - Salmonella or Listeria, which are introduced from the outside. It is very difficult to distinguish edible red mold from secondary, disease-causing mold. Pathogenic fungi, entering the stomach, cause acute intoxication - fever, diarrhea, vomiting. Children may have seizures and changes in heart rate.
The deterioration of the product is indicated by mucus and pinkish or orange spots on the surface, slightly shiny, "flickering". It is difficult to notice such changes on the red crust.
Eating Doruvael cheese causes harm:
- in persons with cow's milk allergy - during fermentation, lactose, unlike other Dutch varieties, is not completely processed;
- with diseases of the digestive organs and digestive disorders - peptic ulcer, gastritis with high acidity, biliary dyskinesia, chronic pancreatitis;
- with impaired renal and liver function and failure of these organs;
- if you are allergic to this fermented milk product, which can develop due to the introduction of mold.
Abuse of Doruvael quickly causes dysbiosis, suppresses the development of lacto- and bifidobacteria, there is heaviness in the stomach, nausea, and intestinal disorders. This cheese should be eaten only in small portions.
To prevent a negative effect on the body, it is better to abandon the edible spicy crust. After it has been separated, the knife should be cleaned and wiped dry. In this case, the spores do not fall into the cheese pulp - the negative impact on health is reduced.
Doruvael Cheese Recipes
The taste of this variety is combined with sweets - fig jam, grape jam and honey. It can be served with truffles and white wines - apple or grape. It is inappropriate to use a delicacy for preparing salads, pastries or hot dishes - casseroles, soups and others, the price for it is high. But if you do this, you can get a dish with an original taste. No matter what they cook, the crusts are cut off. Most often, this variety is combined with sweet ingredients.
Delicious Doruvael Cheese Recipes:
- Honey salad … Arugula and mint, proportions 1: 2, are torn apart by hand. Pears, better than rem, are cut into thin slices, after cutting off the crust, sprinkled with lemon juice. Walnut kernels are crushed and fried first in butter, you need to take quite a bit of it. As soon as the pieces are browned, pour in honey. The nuts are quickly rolled and immediately transferred to the salad bowl on the leaves. If you put toasted nuts on a platter, they stick immediately. Add a few cubes of Doruvael, season with lemon juice.
- Cheese salad with figs … Several berries, 4-5 pieces, are peeled and the pulp is chopped into random pieces. Mixed with a mix salad (150 g), in which iceberg leaves are necessarily present, add 30 g of red cheese and 70 g of blue cheese to the slicing. Season with balsamic vinegar and olive oil - 1 tbsp each. l., lemon juice and honey - 1 tsp each. Beat very well until smooth. There is no need to add salt to the salad, thanks to the cheeses, it has a spicy, rather salty taste.
- Sweet appetizer for white wine … The crumb of a white roll is dried in the oven so that it does not brown, and crushed with a crush. Mixed with Doruvael cheese and quickly fried in refined olive oil. Mixed with a salad mix - it is necessary that one of the varieties of the mixture has a bitterness. Dressed with raspberry vinegar and red berry confiture - for example, cranberries.
See also recipes with Ossetian cheese.
Interesting facts about Doruvael cheese
How difficult it is to work with red mold is indicated by the fact that only one cheese dairy in the vicinity of Utrecht, which is located in the small town of Montfort, received permission to produce the variety. Only there they were able to provide the necessary sanitary and hygienic conditions and complete sterility of the aging chamber.
The very first experiments with red cheese ended in failure. In the Middle Ages, brevibacteria got onto cheese from the skin of cheese-makers along with sweat. This microflora is responsible for the smell of feet in humans. By the way, this is what explains the unpleasant, "nauseous" smell of cheese heads. The pinkish cheese mass aroused the interest of producers, and the sharp deterioration in the health of the first "tasters" did not stop it. The goal appeared - to prepare a fermented milk product with a bright crust and a pungent taste, but at the same time absolutely safe.
Varieties with red mold are not the know-how of the twentieth century. The creation of French cheeses with brevibacteria is documented in the 15th century. However, French cheesemakers use alcohol to give a bright shade to their heads and to stop the activity of pathogenic fungi with similar structure. The way how the Dutch producers manage to create a bright crust is still not known for sure. Even experienced tasters could not distinguish the wine flavor.
Doruvael is an “amateur” variety. The heads are made in small batches. Admirers of the delicacy often order cheese with truffles - it is the most popular. If you want to try Dutch red cheese, you will have to visit the Netherlands. The product is not exported.
