Features of Danablu cheese and recipe for making. Nutritional value and vitamin and mineral composition. For what dishes are the delicacy used, the history of the variety.
Danablu is a Danish cheese with a "noble" blue mold. The aroma is spicy, tart, with sourness; taste - rich, salty, spicy with a pronounced bitterness; texture - elastic, semi-solid, pasty; color - snow-white, with dark blue, almost black and emerald marble veins. Crust - edible, natural, with a thin or yellowish crust, covered with green mold fluff. It is produced in the form of a tall cylinder weighing 3, 4-4, 7 kg.
How is Danablu cheese made?
This variety can be called Danish Roquefort, only it is made not from sheep, but from cow's milk, raw or pasteurized. If no heat treatment has been carried out, no calcium chloride is added. Starter culture - lactic acid gas-forming culture and mold Penicillum Roqueforti, for coagulation - rennet, as a preservative - coarse salt.
How Danablu cheese is made
- If pasteurization is required, the milk is first heated to 62 ° C and left for 40 minutes, and then cooled to 30 ° C - the temperature at which the sourdough is activated. In the case when the heat treatment of the feedstock is not required, they are limited to heating up to 30 ° C.
- The sourdough is first poured onto the surface, wait until it is absorbed, and only then everything is mixed. Add rennet dissolved in water and leave for 1, 5 hours. After coagulation, a tight, moist clot should form. It must be checked for a clean break by lifting it with the side surface of the knife blade.
- Large batches of Danablu cheese are prepared, like other varieties, using the harp, a special device with often planted sharp strings, to cut the kale. At home, cutting is carried out with a sharp knife - that's enough. First, the notches are made horizontally, then in the vertical direction. To separate the whey, the intermediate raw materials are allowed to stand for 20-30 minutes.
- The colander is covered with a cheese cloth, the curd mass is transferred into it and left to separate the whey, waiting for the moisture to drain. Then tied in a knot and suspended for 30-40 minutes. In dairy factories, excess liquid is separated using a drain table, sometimes equipped with a vibration device.
- The curd mass is mixed with salt and laid out in molds. For pressing, for every 2 kg of cheese, a oppression weighing 2 kg is set. Pressing for 3-4 hours, during this time the future heads are turned over 2-3 times. Then the oppression is removed and the forms are left for a day on the drainage table, turning over 4 times. The next day the position of the form is changed 2 times. On the third day, the cheese is removed from the mold and left on the drainage table.
- The heads are pierced with a special device, a brochure. The needles are located at a distance of 2 cm. The punctures are made 2/3 of the height of the cheese. Thanks to this process, the blue mold is activated, which in the future should germinate on the crust.
- Aging conditions - 85-90% humidity and temperature 10 ° С.
After a month, emerald mold forms on the crust. After that, pre-sale preparation is carried out. The heads are washed with a saline solution with a small amount of vinegar, peeling the crust, and then dried in a ripening chamber, changing the microclimate - reducing the humidity to 75-80%. To stop fermentation and stop the development of mold, the heads (or pieces) are wrapped in foil (usually blue). Only then does the gourmet product go to stores.
See how the Boulet de Cambre cheese is made
Composition and calorie content of Danablu cheese
Despite the fact that the production of "Danish Roquefort" is laborious and time-consuming, GMO additives are not used to accelerate coagulation or ripening. All ingredients - lactic acid bacteria, fungal cultures and rennet - are only natural.
The calorie content of Danablu cheese is 339-341 kcal per 100 g, of which
- Proteins - 19.7 g;
- Fat - 28.6 g;
- Carbohydrates - 0.7 g.
Vitamins per 100 g
- Retinol - 0.4 mg;
- Thiamine - 0.03 mg;
- Riboflavin - 0.3 mg;
- Pyridoxine - 0.1 mg;
- Folic acid - 19 mg;
- Ascorbic acid - 2, 8 mg;
- Tocopherol - 0.3 mg;
- Niacin - 0.2 mg
Mineral composition per 100 g
- Sodium - 0, 86-3, 3 g;
- Iron, Fe - 0.9 mg;
- Zinc, Zn - 4000 mcg;
- Copper, Cu - 70 μg;
- Manganese, Mn - 100 μg;
- Calcium, Ca - 1005 mg;
- Magnesium, Mg - 50 mg;
- Potassium, K - 100 mg;
- Phosphorus, P - 540 mg.
In the composition of Danablu cheese, the high amount of sodium is explained by the manufacturing technology - first salting before pressing into molds, and then washing the crust in brine. In addition, this product contains so much calcium that having breakfast at the recommended dose, you can replenish the required supply for the day by 30-45%.
Fats per 100 g
- Saturated fatty acids - 18 g;
- Monounsaturated fatty acids - 6, 7 g;
- Polyunsaturated fatty acids - 0.6 g.
Fat content of Danablu cheese on dry matter - 50%.
It is possible to neutralize the calories obtained with 100 g of this delicacy without undue effort. It is enough to dance for 1 hour in front of a mirror or in a club, the same time to walk or ride a bike for 15 minutes, have sex for 40 minutes or stand for 3 hours, and the fat layer will not form. But even this amount of time will not be required to process this high-calorie product. The maximum portion recommended by nutritionists is 30-40 g per day.
The benefits of Danablu cheese
Despite the high amount of mold in the composition, the food product does not work in the same way as the antibacterial substance - penicillin, it is not a medicine. But its correct use has a positive effect on the body.
The benefits of Danablu cheese
- Regular addition to the diet helps to strengthen the muscles, with active training to form the desired volumes.
- Normalizes the state of the nervous system, accelerates impulse conduction and improves memory.
- Stimulates the regeneration of mucous and epithelial tissues.
- Participates in all metabolic processes and prevents possible disruptions against the background of hormonal changes.
- Increases overall tone and stops the development of hypotension.
Useful properties of noble mold
- It helps the absorption of nutrients not only from cheese, but also from food that comes in at the same time. It is not for nothing that Danabl is advised to eat with vegetables or fruits. This is the best way to boost your immunity.
- It normalizes the work of the endocrine and hormonal systems, improves the work of the adrenal glands, allows you to process pantothenic acid in full.
- Prevents depression, improves falling asleep, has a calming effect.
- It neutralizes sodium entering the body with cheese, thins the blood, reduces the likelihood of strokes or heart attacks, thrombophlebitis.
- It has immune, antioxidant and anti-inflammatory effects.
- Suppresses the development of pathogenic organisms in the intestinal lumen, eliminates fermentation and putrefactive processes, odor from the mouth.
When making cheese from pasteurized milk, the microbiological hazard is low. In recommended doses, it can be introduced into the diet of persons recovering from operations on the bone or cardiovascular system, after debilitating SARS during the epidemic season. Can be offered to patients with tuberculosis.
Read more about the benefits of Russian cheese
Contraindications and harm to Danablu cheese
If raw milk was used to make the product, then it is not given to people with reduced immunity and the elderly. The risk of contracting salmonellosis or listeriosis is too high.
Danablu cheese, like other varieties with mold, is harmful to children under 16 years of age, pregnant women, women with lactation, patients with diseases of the digestive organs. Overeating should not be allowed so as not to provoke the development of dysbiosis. If the recommended dosage is exceeded, the vital activity of beneficial bacteria is inhibited.
Absolute contraindications for use: allergy to milk protein, penicillin and derivatives. Relative: exacerbation of chronic diseases of the digestive organs and intestines, dermatitis, attacks of hypertension and bronchial asthma, inflammatory processes of the urinary system. Don't eat blue mold delicacy for joint pain or gout.
If you are obese or overweight, against the background of low vital activity, you can eat a tasty morsel, but not more than 1-2 times a month. As already mentioned, the product is quickly absorbed, and abuse will provoke rapid weight gain.
Danablu cheese recipes
This variety can be served with beer and nutmeg, washed down with black coffee and sweet wine. It is eaten with nuts, fruits, honey, jam and black bread. The taste goes well with nut butter, bitter herbs and raw vegetables - tomatoes, onions (preferably pickled), cabbage. As an ingredient, the delicacy is used to prepare cheese sauces, lasagna, hot meat dishes - lamb or veal, they are stuffed with eggplants or zucchini, added to cabbage rolls or stuffed with olives.
Danablu Cheese Recipes:
- Fruit and ham salad … A ripe large pear is peeled and seeds are removed, cut into thin, almost transparent slices. Better to take a Chinese variety, juicy, moderately firm. Jamon is crushed into slices, and Danablu - into small cubes. Lettuce leaves are placed on the bottom of a deep plate - your choice. It is advisable to give preference to leaves with a soft bitterness. Separately mix fruits and cheese with ham, sprinkle on herbs, season with balsamic or wine vinegar.
- Chicken rolls … Fillet, 4 portions, beaten, but not hard, but so that it is possible to make an incision in the meat - a "pocket". Beat 2 eggs, set aside a bowl, crumble 100 g of blue cheese, smaller. A piece of butter is put into the cut on the meat, slices of cheese are placed on top of the beaten fillet, wrap a roll, secure with a thread. Each piece is dipped into eggs, then breaded in breadcrumbs and deep-fried until golden brown. Spread on a paper towel to remove excess fat, and at this time preheat the oven to 170-180 ° C. Rolls are baked until tender, served hot, with herbs.
- Cheese terrine … Fill the blender with 2 types of cheese - cream and blue, 100 g each, 3-4 pitted dates, dried apricots - 3 pieces, a handful of pistachios. All are crushed, pour in 1 tsp. liquid honey and bring everything to a uniform consistency. If very sweet, add 3-4 drops of lemon juice. Dried fruits are pre-cut into pieces with a knife. They give the thick sweet dough the shape of balls or small cylinders, wrap it in cling film and put it on the refrigerator shelf for 3-4 hours so that everything is frozen. In no case should you put the workpieces in the freezer - they will become bitter.
- Soup … 4 celery stalks and 2 onions are finely chopped and fried in butter in a deep frying pan. First spread the onion, and after 2 minutes, the herbs. When everything becomes transparent, pour in 2 cups of cream and bring to a boil. Pour 200 g of Danable cubes and cook, stirring occasionally, for 7 minutes. Dilute with milk to the desired consistency and cook for another 2-3 minutes. Remove from heat, cover and leave to brew for 5 minutes. At this time, the greens are cut, which are then sprinkled on each portion. Black pepper is served to improve the taste.
See also Cotswold cheese recipes.
Interesting facts about Danablu cheese
This variety is an alternative to French blue cheeses. The recipe was developed by Marius Boel in 1915. But the new product was presented to consumers only 15 years later - all this time improvements were carried out. By 1927, the parameters of the raw materials were standardized, the composition, fat content and acidity were determined, and by 1930 - the method of introducing and growing the fungal culture.
Danable received the protected name by geographical origin "PGI" (Protected Geographical Indication) in 1992. Too often they began to counterfeit the variety, making it all over the world - most often in Belgium and France.
Connoisseurs and gourmets do not recommend starting your acquaintance with moldy delicacies with Danablu cheese. There are many reasons for this:
- Too strong smell, which is described as "stink". It is especially felt if the raw material is raw milk. This immediately causes rejection and sometimes a gag reflex.
- Bitter and pungent taste, immediately enveloping the entire mouth, causing a tingling sensation in the throat, and sometimes cramping, preventing swallowing.
- Long-lasting aftertaste.
It is difficult to enjoy without being prepared. But if you have already tried milder varieties with mold, then this one will cause delight. Put a small piece in your mouth, drink it with black coffee or beer, and you will feel an incomparable pleasure.
And it's worth repeating again! Don't be afraid to gain weight. Eating a lot is simply impossible, even if you love blue cheeses.
Watch a video about Danablu cheese:
