Fans of hard cheese appreciate it for its taste, aroma and wide culinary use. This product can give a character to your canapes or dessert, to become a profitable addition to various dishes, and also the main component of many of them.
Like most other products, it has its supporters and opponents. For the latter, the use of cheese can be complicated by various myths, most of which are erroneous. Here are the most common misconceptions about hard cheese.
Hard cheese is a harmful product of
This is not true. Solid cheeses are very healthy. They contain many valuable components, such as proteins, fatty acids, vitamins( A, B, D and K) and minerals( calcium, phosphorus, magnesium, zinc and copper).Most of them are important for the proper functioning of the immune, nervous and muscular system of the body. In addition, these vitamins and minerals are responsible for building a natural barrier against bacteria and viruses.
It is also worth adding that among dairy products cheese is the best source of calcium, strengthening bones, teeth and nails. Only 7 grams of hard cheese contains the amount of this valuable element, equal to one glass of milk.
For those who are convinced of the high content of fat in hard cheese, we note that a certain amount of healthy fats to the body is simply necessary. Of course, if you eat a kilogram of cheese, then you risk to fully experience not only useful, but harmful properties. However, this can be said about any food. Dietitians, referring to the nutritional value of foods, are advised to consume yellow cheese systematically, but - moderately.
The best hard cheeses are made in the form of round heads
This is misleading. Manufacturers give their cheese products a variety of shapes and sizes. What does it depend on?
Each cheese producer is guided by individual criteria in this matter. The shape and size of the cheese head does not affect its quality. Now the most popular is the elongated, rectangular shape, which is very simple in cutting into portions.
The taste and aroma of this product depends, first of all, on the raw materials used and the production technology. The original cheese is made only from milk and components associated with the process of its maturation. In this case, there are milk bacteria.
The taste and quality are also affected by the type of milk and the duration of maturation. It is during the ripening that the cheese acquires properties corresponding to a particular kind. During this period, its consistency, color, taste and smell are revealed. It is also important the ratio of components, which is usually kept secret.
Such cheeses as Dutch and Swiss are popular because of their cheapness
This is misleading. Now there are a lot of foreign and domestic producers on the market, and their products differ not only in price, but also in excellent taste qualities. It is thanks to them that hard cheeses become so universal for culinary use.
Hard cheeses can not be frozen
Nonsense. Of course, it is best to eat fresh cheese, since prolonged storage in the refrigerator leads to a partial loss of flavor and aroma. But sometimes we happen to buy it too much. In these cases, you can freeze a certain amount to maximize the preservation of properties. Remember only that it is desirable to freeze one piece - chopped cheese will be crumbled after defrosting.
Hard cheese is frozen for 3 months. Before this procedure it is necessary to carefully pack it to prevent the penetration of foreign smells. Do not be surprised that after defrosting this product will not be so fragrant, so it's best to use it for cooking hot dishes such as casseroles, spaghetti or pizza.
To properly choose cheese for wine, you need to be a real connoisseur of
Nothing of the sort. Wine and cheese are considered an ideal combination only because both of these dishes have been served together for centuries. According to some gourmets, for the use of these products to become pleasant and even unforgettable, they must be properly combined.
The secret is that there are no specific or special combinations, and their selection is a matter of taste and individual preferences. In support of this, it can be said that many connoisseurs of wine can not agree on the inevitable conformity of certain types of cheese to certain types of wine.
Holes in cheese make the mouse
This is not even a myth, but rather a joke for cartoon lovers. But in fact, where do the holes appear in the cheese and why are they there? A similar phenomenon is the result of the action of cultures of bacteria involved in the production of Swiss cheeses. Such microorganisms are not used in Dutch production.
These bacteria process the previously appeared lactic acid. During such a process, carbon dioxide is released, which actually forms bubbles. The thickening cheese mass prevents them from reaching the surface, which causes the formation of characteristic "holes".