Nutritional value and composition of Dor blue. Useful action, possible harm when added to the diet. Features of the use of cheese in cooking, recipes.
Dor blue cheese is a long-maturing fermented milk product made from very fat milk. The semi-hard variety is so prized that it is sometimes referred to as "blue gold". The taste is mildly salty, delicate, with bitterness, the smell is spicy, the color is marble, creamy white, with light, dark green and bluish veins. The oily pulp crumbles easily. The crust is absent, however, the surface of the head is denser, yellowish-gray, covered with a moldy fluff. The delicacy is produced by the German company Keserai Champignon Hofmeister. Due to the long-term production and the cost of growing the starter culture, the price of Dor Blue is high.
Features of making Dor blue cheese
The algorithm for making Dor blue is exactly the same as for all hard fermented milk cheeses. The initial raw material is curdled, forming a cheese curd, it is cut several times. Pressed, and then the semi-finished product is left to ripen at high humidity and temperature at the level of 8-12 ° C for 3-5 months. What sourdough is used, how the curd is processed and how long it is pressed, the manufacturing company keeps a secret.
The noble mold penicillium or penicillin (which strain, it was not possible to guess) is injected after pressing and removing excess liquid using thin special needles. During the time that passes before ripening, the mold spreads throughout the head, then the growth of the colony stops, so the finished cheese becomes harmless to the human body.
How to make Dor blue cheese at home:
- Pasteurized fat milk is heated to 30 ° C and, while maintaining a constant temperature, mesophilic starter culture purchased in the store is added. The following types are suitable: "Bioantibut-TP", "Flora Danica" or "BK-uglich-MST".
- At home, molds are immediately added to the raw material for Dor blue cheese and the contents of the container are mixed from top to bottom.
- After 30 minutes, rennet (usually VNIIMS SG-50) and calcium chloride diluted with cool distilled water in a ratio of 1: 4 are introduced.
- When clots form (usually it takes 1, 2-1, 5 hours), they are checked for serum separation. To do this, lift the curdled lump with a slotted spoon, cut it with a narrow thin knife or string. In the event that drops of serum appear on the cut, they start cutting.
- The cut curd mass is shifted with a slotted spoon onto a canvas with a large weave, tied in a tight knot and placed under a press. Starting weight - at least 4 kg.
- When the pressing is over (this is indicated by the fact that the whey has stopped separating), break it again, salt, mix and wrap it again in a cloth, leaving the cheese for 2 days under the press. The pieces are turned over all the time.
- Then they are left to dry in the open state and pierced in several places - without air flow, mold fungi cannot multiply.
- To provide favorable conditions for ripening, the intermediate product is wrapped in a drainage mat and placed in a special chamber with a constant temperature of 10-12 ° C. Often it is not necessary to turn it over - 1-2 times a week is enough.
You can cook Dor blue at home only with the skills of cheese making, if you are engaged in production on a professional basis. But even in this case, the substitute will most likely resemble the original product only in appearance. As already mentioned, the manufacturer keeps the recipes secret, so no one has yet managed to make an analogue.
Composition and calorie content of Dor blue
Initially, the product cannot be called dietary, since the raw materials have a high nutritional value. However, it is often recommended to be introduced into the diet in order to compensate for the deficiency of nutrients.
The calorie content of Dor Blue is 354 kcal per 100 g, of which:
- Proteins - 21 g;
- Fat - 30 g;
- Carbohydrates - 2.3 g.
Vitamins per 100 g:
- Vitamin A, retinol - 198 mcg;
- Vitamin B1, thiamine - 0.029 mg;
- Vitamin B2, riboflavin - 0.382 mg;
- Vitamin B6, pyridoxine - 0.166 mg;
- Vitamin B9, folate - 36 mcg;
- Vitamin D, calciferol - 21 mcg;
- Vitamin E, alpha tocopherol - 0.25 mg;
- Vitamin PP - 1.016 mg.
Macronutrients per 100 g:
- Potassium, K - 256 mg;
- Calcium, Ca - 528 mg;
- Magnesium, Mg - 23 mg;
- Sodium, Na - 1395 mg;
- Phosphorus, P - 387 mg.
Microelements per 100 g:
- Iron, Fe - 0.31 mg;
- Zinc, Zn - 2.66 mg.
Dor blue cheese contains as much digestible protein as fatty sea fish. But this is not the only nutrient that is necessary for normal human life.
The beneficial effect on the body is due to the following compounds:
- The retinol equivalent is an antioxidant, slows down aging at the cellular level, improves the functioning of the optic nerve.
- Sodium - maintains intracellular (osmotic) pressure, when adrenaline is released, it accelerates reactions.
- Calcium - tones muscles and nerve fibers, strengthens bone tissue.
- Phosphorus - promotes the absorption of calcium and performs a transport function, distributes energy to organs and tissues.
- Zinc - stabilizes the endocrine and hormonal systems.
The benefits and harms of Dor Blue depend on the individual perception of this product by the body. When introducing into the diet, it is necessary to take into account not only the positive effect of cheese, but also the high fat content and the effect of fungal cultures.
Nutritionists advise to start acquaintance with a new taste literally with a crumb, and then limit the daily allowance of 50 g. The amount can be increased only in cases when "blue gold" is introduced into recipes for various dishes.
Useful properties of Dor blue cheese
The introduction of the product into the diet helps to recover from serious illnesses and increased emotional stress, prevents the development of arthritis and osteoporosis.
Dor blue benefits:
- It has a positive effect on the central nervous system, improves memory function, restores memory, has a calming effect and eliminates insomnia.
- Increases immune status.
- Helps to cope with increased irritability and to stop the development of depression.
- Creates favorable conditions for increasing the activity of beneficial microflora that colonizes the small intestine.
- Accelerates the elimination of toxins and toxins, prevents the appearance of putrefactive processes in the stomach and intestines.
- Creates a film on the surface of the mucous membrane of the digestive organs, reducing the aggressive effects of strong coffee, tea, alcohol, acidic drinks.
- Reduces pain in arthritis, gout, osteochondrosis.
- Restores the state of vitamin deficiency and anemia, helps to get rid of fatigue.
- Reduces the aggressive effects of ultraviolet radiation by stimulating the production of melanin in the epithelium of the skin.
- Accelerates the formation of muscle tissue, improves the condition of the skin, teeth and hair.
- Increases vascular tone and reduces permeability.
- Normalizes the body's water and electrolyte balance, prevents the loss of excess fluid.
It has already been proven that regular introduction of Dor blue into the diet improves the functioning of the cardiovascular system. Currently, studies are underway on the effect of fermented milk products with mold on the possible malignancy of cells of the digestive system.
Contraindications and harm of Dor blue cheese
It is categorically impossible to even try this variety for persons with a history of penicillin intolerance. Despite the fact that in the process of maturation, the activity of the microflora is stopped, the danger of the appearance of negative reactions of the body is too high.
Dor blue harm can cause:
- In small children … The intestinal flora is finally formed only by the age of 3-5 years, and the predominance of one of the strains of microorganisms can upset the necessary balance.
- In people with an unstable digestive system, chronic peptic ulcer disease and gastritis … The likelihood of the appearance of digestive disorders, the development of dysbiosis increases.
- In persons with persistently unstable immune status … Mold spores can spread through the bloodstream, provoke inflammation and sepsis.
- In pregnant women … The effect of the new product on a developing organism is unknown.
- With obesity … Even a small amount of the product (if it is constantly included in the daily menu) can cause rapid weight gain.
The use of Dor blue cheese is not combined with antibiotics, especially with penicillin. Increasing the "dosage" can provoke allergic reactions.
Even with love and a developed habit of blue cheese, abuse can provoke nausea, pain in the epigastric region, belching, and increased flatulence. The fat content of a fermented milk product of this type is at least 50%. Fat-free options are not available.
Dor blue cheese recipes
This type of product is rarely served on its own. In restaurants, it is offered with fruits, as an appetizer for red wine, and is introduced as an ingredient in fish, meat and vegetable dishes. "Blue Gold" goes well with lettuce, nuts - especially walnuts, and grapes.
Recipes with Dor Blue delicious dishes:
- Blue cheese sauce … 150 g of the gourmet product is squeezed with a fork and poured into the blender bowl. White pepper is added there - 1/3 teaspoon, sour cream - 6 tablespoons, lemon juice is poured in - 3 tbsp. l. Interrupt, be sure to cool before serving. Serve with hot or cold fish, chicken fillet.
- Turkey rolls … Fillets are cut into thin layers, beat off, salt and pepper on both sides, left to lie down, placing on top of each other so that the spices are absorbed. Depending on your own preferences, chopped spinach is first simmered in a skillet in butter or immediately spread on pieces of meat raw. Place a small slice of blue cheese in the middle of each serving. Wrap a roll, secure with thread. You can fry in a pan on both sides in butter or refined sunflower oil, steam. An exquisite side dish for the dish: fried onion slices with mushrooms in a pan, mix with fine slices Dor blue, 2 tbsp. l. fat sour cream and 20 g of brandy. Spices are added to taste. You can serve the side dish on its own or mix it with a blender in the cheese sauce.
- Meat salad … Eggplants are peeled, cut into strips and sprinkled with lemon juice. After 15 minutes, fry in refined sunflower oil. Spread vegetables on parchment to allow the glass to excess oil. Onions are chopped and fried too. Eggplant, onion, pieces of ham, fresh cucumbers, green lettuce and some finely chopped Dor blue are mixed in a salad bowl. Season with pepper, salt, olive oil and thyme.
- Pizza 4 cheese … Milk (250 ml) is heated, yeast (10 g) is added and 1, 5 tbsp. l. sugar, leave in a warm place. Beat 2 eggs separately and pour 6 tbsp into the foam. l. olive oil. When the yeast rises, combine it with the butter-egg mixture and knead the dough. The amount of flour is determined experimentally. As soon as the dough becomes soft and elastic, stops sticking to the palms, it is laid out in a large bowl and allowed to rise for 40 minutes. No more flour is added. It is enough that which is sprinkled on the surface for rolling. While the dough is ripe, flavor the butter. Pour oregano and basil into it, let stand. It is advisable to prepare the butter in advance, mixing it with spices two days before deciding to bake the pizza. Then it is sufficiently saturated with a spicy aroma. The oven is heated to 220-240 ° C. Spread the dough, rolled into a thin layer, on oiled parchment, coat with a flavored blank, and generously sprinkle on top with cheese cubes of four varieties - Dor blue, Parmesan, Mozzarella and Fontina. They can be mixed or fragmented. Some cooks add pickled sweet onions, walnuts or chopped grapes to the filling. Neither mayonnaise nor ketchup is included in the original recipe, but you can add sliced greens or a mixture of Italian herbs. Bake for 15-20 minutes.
- Grape dessert … Large red or blue grapes (the Cardinal variety is suitable) are freed from the seeds, not completely cutting. Mix curd cheese with Dor blue in a ratio of 1: 4, add crumbs of pistachio nuts (the same by weight as curd cheese). The grapes are doused in a curd mixture, and then put into the freezer to freeze. Served with sweet wine.
If a "cheese plate" is served in a restaurant, then blue cheese is usually eaten last. This prolongs the enjoyment of delicious food.
Interesting facts about Dor Blue
Factories for the production of "blue gold" are located in Bavaria, in the small town of Lauben. The variety was first introduced in 1990, and it immediately gained popularity in the countries of the former CIS and Eastern Europe. True, this is due not so much to the taste, which is really delicate and interesting, but also to the price. Dor blue is the most "budgetary" of blue cheese.
But in France, Sweden, Canada and the United States, the variety is practically unknown. He's not even mentioned in the "guidebook" of cheese brands.
Currently, you can buy several varieties of Keserai Champignon Hofmeister products: cheaper Royal Blue and Classic cheeses, expensive exclusive Grand Noir.
There are many legends about the appearance of sour-milk cheese with mold. All are based on one plot: a piece of cheese lay in a cave, and mold appeared on it. He was found - a shepherd exhausted from hunger, a wounded warrior or a maiden who was captured by a robber or a dragon. After using them, the strength and the ability to think logically returned. Then they returned to their usual way of life and lived happily ever after, and told others about the new tasty dish.
Perhaps something in this legend is true, and moldy cheese can save someone's life if there is nothing to eat at all. But the usual mold, even of a green-blue color, which will cover the head of the cheese due to improper storage, is likely to provoke acute intoxication.
Note! If you eat a spoiled Dor Blue, you can end up in the infectious diseases ward.
To prevent this from happening, blue cheese should be stored properly:
- After opening the package, wrap it in foil or, in extreme cases, in plastic wrap.
- Place in an airtight container - a dry jar with a tight-fitting lid.
- Place on the bottom shelf of the refrigerator or in the fruit drawer.
If you plan to store Dor blue with mold for a long time, you need to take it out of the package 2-3 times a day for a few minutes and leave it in the fresh air so that the cheese “breathes”, but in this case it is advisable to eat it within 4-5 days.
How to make Dor blue cheese - watch the video:
Despite the delicate structure, not everyone likes the taste of the product the first time. But if at the "acquaintance" he was offered in a cheese plate, with fruit or red wine, you will hardly have to experience disappointment. The aftertaste remains for a long time, and you will want to experience pleasant sensations again.
