Features of the manufacture of the product. What are the beneficial and harmful properties of Fourmes de Montbrison? Culinary recipes.
Fourmes de Montbrison is a cheese made from cow's milk and contains blue molds. Its recipe comes from the French city of Loire, Puy-de-Dôme department. The product is covered with a thin, stale red-gray crust. The cheese head is cylindrical in shape and weighs 1.5-2 kg. It reaches 19 cm in diameter. The pulp of Fourmes de Montbrison has a pale yellow color and a dense texture. The cheese tastes salty. Its piquant aroma gives off milk and nuts.
How is Fourmes de Montbrison cheese made?
It takes 4-8 weeks for this type of cheese to ripen. Pasteurized cow's milk is heated (requires about 25 liters for one head) to 32 degrees and curdled. Then add rennet, salt and distribute to the molds.
They are placed on coniferous shelves for further maturation. The wooden shelves speed up the drying of the cheese and prevent the growth of unwanted bacteria.
During this period, the cheese must be turned 90 degrees every 12 hours. With the help of special long needles, the spores of Penicillus Roquefort are introduced into the Fourmes de Montbrison. After that, special channels are made in it so that the mold has a place to grow.
Composition and calorie content of Fourmes de Montbrison
To date, there is no exact data on the calorie content of Fourmes de Montbrison. However, the cheese contains pasteurized milk, which includes potassium, calcium, magnesium, sodium, phosphorus, iron, manganese, chlorine, sulfur, copper and zinc. These minerals stimulate brain activity, strengthen muscle fibers at the cellular level, stabilize fluid levels in the body, and normalize blood pressure. They also strengthen the tooth enamel, take part in the synthesis of proteins, transmit nerve impulses to the brain and restore the acid-base balance. Thanks to micro- and macroelements, the heartbeat is coordinated, enzyme systems are activated, blood “fluidity” is restored, sugar level is controlled, ionic balance is maintained, and aging processes are slowed down.
Thiamine, riboflavin, choline, pantothenic acid, ascorbic acid, biotin and phylloquinone are also included in Furmes de Montbrison. They strengthen the immune system, prevent diseases of the digestive tract, control glucose uptake, promote cell division and accelerate the healing of wounded skin areas.
Useful properties of Fourmes de Montbrison cheese
Fourme de Montbrison is very nutritious and quickly saturates the body with useful substances. It has a positive effect on the immune system and increases work capacity.
The benefits of Fourmes de Montbrison are also manifested in the following:
- Calms the nervous system … Just one slice of cheese can help you sleep well. The nutrients included in the product have a positive effect on the conductivity of neurons in the peripheral and central nervous systems.
- Strengthening the skeletal system … Cheese components take part in the structure of muscles and connective tissues. They prevent the risk of osteoporosis and tendon inflammation.
- Improving cognitive performance … Attention is sharpened, the activity of the cerebellum and brain is stabilized. In addition, the components increase the hypoglycemic effect of insulin and control its synthesis.
- Regulation of blood sugar … The oxidation reactions of fatty acids are restored, the risk of diabetes is prevented.
- Stabilization of the circulatory system … Micro- and macroelements make blood vessels elastic, elastic and knock out cholesterol plaques from them. As a result, the occurrence of atherosclerosis, hypertension, heart attack, stroke and pericarditis is prevented.
- Provides antioxidant effects … The chemical composition of Fourmes de Montbrison removes salts of heavy metals, free radicals, improves oxygen absorption.
- Improving liver and kidney function … The components help to synthesize albumin, fibrinogen and immunoglobulins. They stabilize lipid metabolism and normalize the conversion of glucose to glycogen.
- Positive effects on the gastrointestinal tract … Minerals protect the organs of the digestive tract from damage and inflammation of the mucous membranes. Copper stabilizes the production of gastric juices.
Also, the components of cheese support the functions of ATP, supply the necessary substances to every cell of the body, synthesize proteins and amino acids, and participate in the formation of collagen and elastin. Vitamins contribute to the production of energy and are catalysts in the processes of tissue respiration.
Contraindications and harm Fourmes de Montbrison
Despite the fact that cheese has an extensive list of useful properties, it should be used with caution. It is advisable to be examined by a qualified doctor and establish that you do not have an individual intolerance to individual components.
Fourmes de Montbrison can harm the body in the following cases:
- Diseases of the stomach - there are cramping pains in the epigastrium, sour belching, thirst, heartburn and nausea, accompanied by vomiting.
- Elevated blood cholesterol - the chemical composition of the product can provoke migraines, drowsiness, nervousness, impaired appetite, problems with stools and high blood pressure.
- Vascular atherosclerosis - the patient feels pain behind the sternum, tinnitus, while working capacity decreases, memory deteriorates, and fatigue occurs.
- Children under one year old - some components can cause an allergic reaction. The child develops urticaria, the mucous membranes swell, and the nose gets blocked.
- Hypertension - the patient develops severe headaches, heart rate quickens, sweating increases, flies appear in front of his eyes, performance is significantly reduced.
- Pregnant women - product components can provoke listeriosis. The pathogenic pathogen will negatively affect the activity of the spleen, nervous system, liver and even lungs.
The daily rate of Fourmes de Montbrison cheese is 50 g. If abused, problems with stools, rashes on the body and decreased performance may occur.
Fourmes de Montbrison recipes
The cheese can be served as a stand-alone snack with baguette slices and grapes. The taste of Fourmes de Montbrison will help to emphasize the white dessert wine Sauternes, Bergerac or Rivesaltes liqueur wine.
Check out the simple and delicious Fourmes de Montbrison recipes below:
- Baked sea bass with cheese … The fish is removed from the scales and head. Then longitudinal cuts are made on the back. Close to the tail, cut the spine and remove it along with the rib bones. 30 ml of olive oil is combined with 3 garlic cloves passed through a press. Leave for 2 hours at room temperature. Seabass fillets are rubbed with garlic oil. Pieces of Fourmes de Montbrison are spread on top and sprinkled with grated Parmesan. The fish is rolled up, rubbed with the remaining garlic oil and wrapped in foil. Bake at 180 degrees for about 10-15 minutes in convection mode. In the meantime, you can start decorating the plate. Zucchini slices are blanched in boiling water for a minute and rolled into tubes. In a separate container, combine 20 g of mayonnaise, 1 tsp. soy sauce, 2 tsp. tangerine juice, 5 drops of Tabasco sauce and 1 clove of garlic are passed through a press. The resulting sauce is poured into rolled zucchini slices. 4 tbsp. l.black risk nero boil and sprinkle with grated frozen pickled yolk. Cooked fish is placed on top and served on the table.
- Vegetable salad with cheese dressing … 30 g of hard cheese, 35 g of Fourmes de Montbrison and 2 cloves of garlic are passed through a fine grater. 3 sprigs of dill are chopped. 3 tbsp. l. sour cream is combined with cheese and garlic. Salt and pepper at their own discretion. Cut the cucumber and 2 tomatoes into quarters. Finely chop the onions. All vegetables are combined and watered with dressing.
- Canapes … 100 g of red bell pepper, 100 g of Fourmes de Montbrison, 100 g of soft cheese and 100 g of cucumbers are cut into cubes. Now start stringing the canapes. First, an olive is pricked onto a skewer, then soft cheese, pepper and Fourmes de Montbrison. The appetizer goes well with dry white wine.
- Snack bar "Napoleon" … Defrost 300 g of yeast-free puff pastry, distribute on a baking sheet and cut into rectangles. Lubricate them with a beaten egg and make punctures with a fork over the entire area. Then they keep an even surface during baking. The cakes are baked at 190 degrees for 15 minutes. 150 g Fourmes de Montbrison and 40 g of walnuts are crumbled by hand, pour 50 ml of cream. 2 cloves of garlic are passed through a press. Cut 100 g of ham into cubes. All components are mixed until smooth, add 70 g of canned pineapple. The filling is distributed over each cake and laid out in layers. Leave one cake, break it with your hands and sprinkle on the cake. Leave it in the refrigerator for an hour so that the components have time to set. Serve to the table in portions.
- Squid salad … Boil 500 g of squid fillet in salted water. Remove the skin from it and chop into thin strips. Cut 2 fresh cucumbers into strips too. Peel 3 boiled eggs. Chop into cubes. Pass 200 g of Fourmes de Montbrison through a grater. Press 2 cloves of garlic through a press. Combine all the ingredients and season with 130 g of mayonnaise. Sprinkle chopped herbs over the salad before serving.
- Bread sticks … Pass 200 g of Fourmes de Montbrison through a grater. In a separate container combine 250 ml of milk, 200 g of wheat flour, 1 tsp. sugar, 3 tbsp. l. olive oil, 1 tsp. soda and 1 tsp. salt. Stir the ingredients until smooth. Add cheese and 400 g wheat flour and start kneading the dough. Roll it into a thin layer, sprinkle with black sesame seeds and press into the dough with a rolling pin. Cut the dough into 5 cm strips and twist. Line a baking sheet with parchment paper and distribute the sticks. They are baked at 190 degrees for about 15 minutes.
- Potato casserole … Rinse 400 g of chicken fillet under running water, cut into cubes and distribute on an oiled baking sheet. Add mayonnaise, basil, herbs, salt and freshly ground black pepper there. On top of the chicken, spread 4 potatoes, cut into slices. The layer is coated with mayonnaise and Furmes de Montbrison is rubbed on top. The dish is baked at 180 degrees for about an hour. Watch the potatoes periodically. Don't miss the moment when it is browned.
Note! Fourmes de Montbrison cheese goes well with fresh fruits, vegetables and nuts.
Interesting facts about Fourmes de Montbrison cheese
Fourmes-de-Montbrison received control of the origin of origin on May 9, 1972, together with Fourme-d'Ambert. Only on February 22, 2002, researchers identified differences in the production of these cheeses. They received separate AOC certifications.
In 2005, 497 tons of dairy products were produced in 26 communes in the Loire department.
The word "fourme" is translated from Latin as "form", and the name Montbrison is given in honor of the village of the same name in the Loire department.
Marie-Agnes Plagne is the only French farmer who still makes a product from unpasteurized milk. He adheres to the traditions of 8 generations of his family.
Important! Some experts recommend eating cheese between 9 am and 11 am. Then the body will receive the necessary charge of energy for the whole day.
Watch a video about Fourmes de Montbrison cheese:
