Features of the Blue Castello variety and cooking technology. Energy value and properties of the product. How to prevent negative health effects? Recipes with cheese and interesting things about it.
Blue or Blo Castello is an exquisite Danish blue soft cheese with a washed crust made from cow's milk. The texture is oily, dense, with blue splashes; color - yellowish; taste - spicy, creamy, salty, mushroom; aroma - yeast, sour milk. The crust is natural, brownish-pink, darkening during fermentation. Heads in the form of cylinders with a height of 40-60 cm. Available in two versions: classic and cream cheese with a high cream content.
How is Blue Castello cheese made?
The morning and evening milk yield is mixed in advance, heavy cream is added, and pasteurized. Starter culture - lactic acid bacteria and blue mold cultures, preservatives - calcium chloride and salt, coagulant - calf stomach rennet.
In food factories, the cheese mass is infused in volumetric tubs, and almost all processes are carried out manually. To cut the layers, a frame is used, which is led over the entire surface of the container with kale.
How Blue Castello cheese is made
- Prepared feedstock, cooled from 60 ° C (during heat treatment) to 30-32 ° C, is poured into a bath, where dry leaven is added. It is very important that it absorbs itself first and swells well.
- After 40 minutes, everything is stirred and, while maintaining a constant temperature, the curdling agent is poured in liquid form and left to coagulate for 1, 5-2 hours.
- When a dense curd curd has formed, it is not cut, but crushed, first into large pieces, then into small pieces. Leave to re-form the curd layer.
- Part of the whey is cast so that it only slightly covers the surface. Since the process is carried out in a bath, the remaining whey is drained through the built-in hole, leaving for several hours to remove as much liquid as possible. Then, with a slotted spoon, the slightly dried cottage cheese is transferred to containers (basins), where it is mixed with salt. Leave for 2-3 hours.
- It is necessary to pay attention to the peculiarity of how the Blue Castello cheese is prepared: before salting, they do not lay out in shapes with the separation of the liquid, or push-ups using a cloth of rare weaving, or pressing. However, due to processing, kneading and settling, cheese grains, which are transferred to molds, do not stick together.
- The formation of the heads is carried out only after salting. The molds are left to stand for several days at a temperature of 14-16 ° C, constantly removing the draining serum.
- The heads are dried at room temperature and then treated with a composition, the recipe for which is still kept secret. It is only known that it contains substances that stop the release of fungal cultures to the surface. The peculiarities of this variety are that mold develops only inside the cheese.
- Before transferring Blue Castello to a chamber with a temperature of 12-16 ° C and a humidity of 85-90%, the entire surface is pricked with needles so that penicillin spores develop - they need a constant supply of air.
- The aging period is 12-18 days. All this time, the heads are turned up to 2-3 times a day, washing the crust with 20% brine, in which ingredients known only to cheesemakers are dissolved. But fermentation doesn't end at this stage.
The cheese is cut into pieces-sectors, packed first in foil, and then in boxes made of cardboard or food grade plastic and returned to the chamber for 3-4 weeks, but the temperature is changed - reduced to 4-6 ° C. It is necessary to stop the activity of blue mold.
If you plan to extend the ripening of Blue Castello, the initial exposure is increased to 5-6 weeks. This cheese is considered a delicacy - its texture is denser, and the taste is spicy, with bitterness. But for him, the last stage - pre-sale preparation and infusion at a temperature closer to freezing - remains unchanged. Mold must not be allowed to appear on the washed crust.
Composition and calorie content of Blue Castello cheese
The energy value of the variety varies depending on the type of feedstock and the degree of aging. Farms add more cream. Fat content relative to dry matter - 42%.
The calorie content of Blue Castello cheese is 340 kcal per 100 g, of which:
- Protein - 20 g;
- Fat - 28.6 g;
- Carbohydrates - 0.8 g.
Energy value of Blue Castello with a creamy structure - 431 kcal per 100 g, of which:
- Protein - 13 g;
- Fat - 42 g;
- Carbohydrates - 0.8 g.
The composition of Blue Castello cheese does not depend on the cooking option. Of the nutrients, vitamins A, E, K and group B predominate - choline, folic and pantothenic acid, niacin, cobalamin; the mineral composition is represented by potassium, phosphorus, magnesium, iron. Found in small amounts of manganese, zinc and sara. Most of all calcium (985 mg per 100 g) and sodium (700 mg per 100 g).
Fats per 100 g of product:
- Saturated Fat - 22-27 g
- Cholesterol - 98-104 mg
Despite the high salt content - 1, 6 g per 100 g of cheese mass, there is little salinity - it is drowned out by the creamy taste. However, this supplement should be considered in the diet if it is necessary to control weight. After all, salt prevents the excretion of fluid, and weight loss slows down.
The benefits of Blue Castello cheese
In terms of the amount of calcium, this blue-mold variety can be considered the "champion" of its kind. Adding to the diet 3-5 times a week slows down the destruction of bone tissue, increases its strength, and stops osteoporosis. In addition, the quality of the synovial fluid improves, which protects the joints from destruction and restores the joy of movement.
Penicillin in the composition does not act as an antibiotic, but retains anti-inflammatory and antimicrobial action, inhibits the activity of pathogens both in the intestine and when introduced into the oropharynx, creates favorable conditions for increasing the activity of the beneficial flora of the small intestine. This improves digestion and stops putrefactive and fermentative processes.
After consumption, a protective film is formed on the surface of the gastric mucosa and in the lumen of the intestinal loops, which protects against the aggressive effects of hydrochloric acid.
Benefits of Blue Castello cheese:
- Replenishes vitamin and mineral reserves.
- The release of melanin is increased, which helps to protect the skin from excess solar radiation.
- Stabilizes impulse conduction, has a calming effect.
- Stimulates the production of enzymes and bile acids.
- Thinns the blood, which improves the condition with varicose veins and stops the development of thrombophlebitis, increases the blood flow rate.
- It accelerates the distribution of energy throughout the body, which increases the respiratory rate, clears the bronchi from accumulated mucus.
- Normalizes blood pressure, prevents stroke and heart attack.
- Has a regenerating effect, accelerates wound healing on epithelial tissue and mucous membranes.
There is more protein in 100 g of this type of protein than in the same portion of lean meat or fish cooked using steam. If the goal is to shape a figure, and for this they are actively involved in sports, you should eat 20-30 g of a tonic product every morning, before an active workout. The recommended daily dosage is 30-40 g.
Read more about the benefits of Burenkaas cheese
Contraindications and harm of Blue Castello cheese
As already mentioned, in order to recover from anemia, it is enough to introduce the delicate creamy pulp into the diet up to 4-5 times a week. However, you should not do this if the disease appeared after operations or severe infections of the digestive tract. Until the balance of the intestinal flora is restored, varieties without mold should be chosen so as not to provoke a deterioration in the condition.
You should not introduce blue cheese to children under 16, pregnant women, lactating women and the elderly. In persons with a similar status, the balance of the intestinal flora is unstable.
It is undesirable to abuse a high-calorie product if there is a history of stomach or duodenal ulcers, excessive bile secretion or the presence of calculi in the ducts, liver or kidney dysfunction. High salt content often leads to kidney dysfunction.
Blue Castello cheese is harmful when overeating. A dose of 60-80 g is considered dangerous in its pure form, without heat treatment, completely stopping the activity of the fungal culture. Neglect of recommendations is the cause of digestive disorders due to dysbiosis, which further provokes a decrease in immunity.
Blue Castello Cheese Recipes
Despite the fact that the taste is effectively set off by nuts and fruits - grapes, apples and pears, it is customary to serve the delicacy with sun-dried tomatoes. On its basis, you can prepare Danish cuisine, both for receiving guests and for daily use. They are substituted for Gorgonzola in salads and cheese sauces.
Blue Castello Cheese Recipes:
- Paste … Durum pasta is boiled in salted water to an al dente state, that is, ready-made, but hard, not falling apart. Throw it back on a sieve so that the glass is water and dries up a little. Blue Castello, 180 g, with a creamy consistency is added to boiling cream, 200 ml, and stir until completely dissolved. Heat butter in a frying pan, add boiled pasta, pour cheese sauce, season with salt, basil and oregano. Sprinkle with grated Blue Castello, 50 g, and leave for 3-4 minutes to "grab" the casserole. Do not spoil the gourmet dish with ketchup and tomato. If there is not enough spice, the serving is supplemented with herbs - parsley, basil or cilantro.
- Potato gratin … The oven is heated to 180 ° C. Rub a baking dish (preferably metal) with garlic. Mix 300 mg of crushed classic blue Danish cheese, half a teaspoon of nutmeg, a pinch of salt and white pepper. Pour 50 ml of butter. Cut 3-4 large potatoes very thinly. Spread potato slices like a pie in several layers, grease them with butter, sprinkle with dressing. Beat 2 eggs with cream separately, pour on top. Bake for 45 minutes, until all layers can be pierced with a knife blade. To improve the taste, you can add bacon to one of the layers, and some kind of greens to the next.
- Meat salad with tangerines … Cooking starts with dressing. Juice is squeezed out of one mandarin. You need to get at least 1-1, 5 tbsp. l. It is poured into a ceramic bowl (iron, even with food-grade coating, changes the taste of the dish), add 2 tbsp. l. olive oil, 1 tbsp. l. soy sauce and 1 drop of balsamic sauce. In a salad bowl, combine diced cheese, 100 g, and thin slices of chicken breast baked in the oven with salt and pepper so as to melt the fat. The meat should be deep pink in color. Add 2-3 tangerines (remove white films and fibers from the slices) and half of the salad head, tearing the leaves with your hands. Beat the sauce with a fork and then pour it into a salad bowl.
- Hearty breakfast salad … Boil until cooked potatoes in their skins, 600 g, and cut into small cubes. Fry 100 g of thinly sliced bacon, so as to melt the fat, remove the meat and add the potatoes. Open the burner fully, at full power, gently turn the cubes over to brown on all sides. If there is not enough lubrication, refined sunflower oil is added. Spread the ruddy potatoes on a paper towel to remove excess oil. The dressing should be infused, so 3 tbsp is combined together. l. boiled water, 2 tbsp. l. balsamic vinegar, 1 tbsp. l. mayonnaise, 1 tsp. honey and 2 tsp.l. mustard beans. Beat and refrigerate for at least 15 minutes. Fried meat and potatoes, a red onion cut into thin rings, 30 g of sun-dried tomatoes and the same amount of capers, 50 g of cheese are placed in a salad bowl. Season and achieve the desired taste by adding salt and pepper. You can pour in a few drops of lemon juice.
See also recipes with Brija-Savarin cheese.
Interesting facts about Blue Castello cheese
The company "Castello", which develops its own fermented milk products, replacing imported goods in the domestic market, was formed in 1893. Then the Dane Rasmus Tolstrup created the first cheese from cow's milk. His son went even further: he began to create varieties based on Italian and French recipes. He cannot be called a plagiarist, he certainly brought in something of his own: he changed the composition of the feedstock or the starter culture complex.
The Danish cheese recipe was developed relatively recently - in the 60s of the twentieth century, based on Gorgonzola, an Italian variety. Interestingly, despite the general mechanization of production, most of the processes are still manual, and cheese makers are predominantly women.
Since 1980, Blue Castello has won first place annually at cheese fairs and various competitions. For example, in 1986 - at the Wisconsin World Championship of Manufacturing, and from 2001 to 2005 he regularly received the title of "Best Taste" at the Danish Tasting Fair.
You can get acquainted with the taste of Blue Castello cheese in Denmark or in the Baltic countries - this is where it is exported. European countries give preference to their "blue" varieties.
If you managed to purchase this product, it should be stored in the refrigerator, in a fruit box, no longer than 6 days after opening the foil. The minimum temperature at which Blue Castello does not lose quality is 2 ° C. The product should not be frozen - useful properties and original taste are not preserved.
Watch a video about Blue Castello cheese:
