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Who doesn't love cheese?, Kyiv (2026)

28/08/2021

The hallmark of genuine Gorgonzola is the wrapping foil marked with the letter “g”.

Gorgonzola is a soft Italian blue cheese. Born in Lombardy in the Middle Ages. According to legend, this cheese appeared due to love passion. A certain cheese maker did not want to leave his beloved in any way. Meanwhile, undercooked cheese awaited him at home. Love won, and the cheese had to wait for the morning. Apparently offended by such inattention to his person, he changed his appearance and became riddled with blue veins of mold.

Until the twentieth century, gorgonzola was known, so to speak, in narrow circles. But at the beginning of the last century, this blue-mold cheese was tasted and loved all over the world. In the 40s, the exact recipe was fully approved, and a little later - the regions that have the right to produce cheese: Novara, Pavia and Milan.

28/08/2021

As always, there was a legend. This time it tells about the kindness of a Norman peasant woman. A kind woman, Marie Arel, sheltered in her house an escaped monk who was fleeing violent revolutionaries in 1791. In gratitude, he told her the recipe for the production of soft camembert cheese.

Camembert looks like brie, but its crust is whiter. It is made from cow's milk, has a high percentage of fat, it is also classified as "fatty". It can be cooked exclusively from September to May - the cheese does not tolerate heat.

In 1890, a wooden box was invented to transport cheese outside the province. They approached the matter seriously - the engineer M. Riedel was engaged in the development of containers. Now the cheese was able to travel the world.

28/08/2021

As soon as it comes to France, the product immediately has the characteristic "royal". So brie is exactly what they call - royal cheese and the cheese of kings. A real brie can only be produced in the province of Brie, 300 km from Paris. It is assigned AOC (Appellation d'Origine Controlee - name controlled by origin). Brie - fatty cheeses, but now they make a lighter version.
Brie is a soft, light gray cow's milk cheese, covered with a slightly hard crust, with a spicy, tangy aroma. Inside - creamy-tender.
Brie cheese varieties:
- Brie de Meaux. The production of this cheese began with him, it was delivered to the royal palace. Ripening time is about two months. It has a light mushroom aroma.
- Brie de Melun. More seasoned, with a pungent and salty flavor. It matures a little over 8 weeks.
- Brie de Nangis. On the contrary, it is easier, it ripens in about a month. It is distinguished by exquisite sweetness and fruit aroma.
First of all, brie is an indispensable snack for wine. It is good in soups, giving them a creamy consistency. It is added to salads, poultry and vegetables are baked with it. Parisians love to have a sandwich of crispy baguette, green lettuce and brie cheese during the day right on the street.

28/08/2021

The classic of the genre of soft mozzarella cheese is mozzarella di bufala, made from the milk of black buffaloes. It was he who was prepared in the province of Campania since the 12th century. According to legend, he appeared due to the forgetfulness of a negligent mistress. The milk was then stored in the cellar, having previously been poured into a bag from the stomach of a buffalo. Once a lady poured and forgot. But then she remembered, but during this time the milk curdled, and instead of it she saw a ball, inside which there was a soft curd mass. Now such cheeses are called rennet.

They named the cheese one of the stages of production. Cheese makers kneaded the curdled milk by hand until it looked like dough. Then the curd was stretched several times. Then they formed a bar, tore off pieces from it and left it in the brine. So mozzare means cut.

When cheese became popular (late 18th century), there was not enough buffalo milk for everyone - they had to replace it with cow milk. In principle, it turns out mozzarella just as well.

28/08/2021

The star of the Italian south, an example of a zealous attitude towards cooking. Someone felt offended that the excellent whey that remains from the production of cheese is wasted. Then this unknown cheese maker decided to use it again. Ricotta means "re-brewed". The result is a soft curd cheese with a sweetish flavor. Quite dietary. If it is made from cow's milk, then the fat in it is 8%, and if it is from sheep's milk - 24%; calorie content - 150 and 174 kcal, respectively.
Depending on the aging, soft ricotta cheese is of several types:
- Ricotta Fresca. The very tenderness and freshness. You need to eat within two days.
- Ricotta Romana. Exposure a little longer. Salt is added to it, which neutralizes the sweetness.
- Ricotta al Forno. This type is cooked in an oven. It is considered a dessert, since additives are added to the cheese - chocolate or lemon.
- Ricotta Affumicata. It is made from goat's milk, and smoked at the end, which determines the taste of the cheese.
Ricotta itself is boring, but ideal in appetizers, as a component of bruschetta, in desserts and baked goods. And of course, ravioli with spinach and ricotta is one of the most famous dishes of Italian cuisine.

$type Dorogobuzhsky - have a coating of mucus on the crust, eyes are absent, the mass fraction of fat is 45% (Dorogobuzhs...$

20/08/2021

type Dorogobuzhsky - have a coating of mucus on the crust, eyes are absent, the mass fraction of fat is 45% (Dorogobuzhsky, Medynsky, Dorozhny, Kalininsky, etc.);
Camembert type - in shape - a cylinder weighing 130 g, white mold on the surface, fat mass fraction - 60%, with a pleasant champignon flavor (Russian Camembert);
type of Smolensky - a cylinder weighing 0.8-1.2 kg, on the crust spots of dried mucus, mass fraction of fat - 45% (Okhotnichy, Smolensky, Zakusochny);
Roquefort type - the cheese is permeated with blue-green mold, the shape is a cylinder of 2-3.5 kg, the mass fraction of fat is 45% (Roquefort).

20/08/2021

By hardness, cheeses are divided into fresh, soft, semi-hard sliced, hard sliced and hard.

Parmesan is the most famous and world-wide popular Italian long-maturing hard cheese. Mass fraction of fat - 32%.
Swiss type - cylindrical cheeses, have large rounded eyes, sweet-spicy taste; mass fraction of fat - 50% on dry matter (Swiss, Soviet, Altai, Moscow);
type of Dutch - cheeses are round, flattened, oval in shape, have small eyes, a sharp, slightly sour taste; mass fraction of fat - 45% on dry matter (Kostroma, Yaroslavsky, Gollandsky);
type of mountain grater - used in grated form, used as a seasoning (Gorno-Altai, Caucasian);
type of cheddar - has the shape of a cylinder, there are no eyes, the consistency is soft; mass fraction of fat - 50%, slightly sour taste (cheddar, black Altai);

20/08/2021

Rennet (rennin, aka chymosin) is a digestive enzyme of animal origin, which was isolated from the stomachs of calves (after slaughter). These calves are usually no more than 10 days old. Rennet is used for curdling milk and making cheeses.

With the development of genetic engineering, it has become possible to extract genes responsible for the production of chymosin from animals and insert them into some bacteria, fungi or yeast so that they produce chymosin during fermentation [5] [6]. Genetically modified microorganisms cease to exist after fermentation, and chymosin is isolated from the culture liquid, for this reason the cheese does not contain any GMO component or ingredient

Who doesn't love cheese?

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