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Moulded cheeses and their use in the kitchen
Table of Contents
1. Moulded cheese basic information
The presence of microbiological cultures and production methods influence their characteristic and unique taste, smell and structure. In recent years there has been an increase in consumption of mold cheeses in Poland, although it is still small in comparison with other European countries. These cheeses are considered expensive products, in addition not everyone likes their taste. The country that is particularly famous for their production is France (I. Chwastowska-Siwiecka, M. J. Maryczka, A. Dębńskie, 2019).2. The nutritional value of moulded cheeses
It should be noted, however, that they are characterized by high fat content, which also translates into high calorie intake should therefore be consumed in moderation. A high supply of saturated fatty acids has a negative effect on the human cardiovascular system. Furthermore, mold cheeses are characterised by a high salt content which should be noticed by people struggling with high blood pressure (I. Chwastowska-Siwiecka, M. J. Maryczka, A. Dębczyńska 2019).3. Content of the selected nutrients in 100 g of camembert cheese (USDA Food Data Central):
energy 300 kcal, protein 19.8 g, ?? fats 24.3 g, carbohydrates 0.46 g, calcium 388 mg, potassium 187 mg, salt 842 mg, phosphorus 947 mg, vitamin A 820 IU.4. Content of the selected nutrients in 100 g of roquefort cheese (USDA Food Data Central):
energy 369 kcal, protein 21.5 g, ?? fats 30.6 g, carbohydrates 2 g, calcium 662 mg, potash 91 mg, sodium 1810 mg, phosphorus 392 mg and vitamin A 1050 IU.5. How to use moulded cheese in the kitchen?
It's not a problem to buy mould cheeses because they're available in most markets. They can be used in a variety of ways in the kitchen. They'll work great in the simplest sandwiches and pastries as well as in the most elaborate dishes.6. Avocado toast and camembert cheese
Preparation time: 15 minutes Ingredients (per 1 serving): wheat bread 2 toast (80 g), avocado 1⁄2 piece (70 g), camembert cheese 1/2 piece (60 g), cloves a handful (20 g), tomatoes ?? 1⁄2 pieces (70g), peppers spikes (0.2 g), salt sprouts (0.2g).7. A pear-shaped salad and camembert cheese
Preparation time: 15 minutes Ingredients (per 1 serving): camembert cheese 1⁄2 slice (60 g), peas 1 slice (150 g), dried tomatoes 3 patches (21 g), roasted tomato a handful (20 g), cucumber 100 g), pumpkin seeds spoon (5 g), olive oil 1/2 spoon (6 g), honey juice 2 spoon (12 g), pepper spices (0, 2 g), salt salt (0, 2g).8. A macaroni with moulded cheese and a rhubarb
Time of preparation: 30 minutes Ingredients (per serving): whole grain pasta glass (70 g), frozen spinach serving (100 g) cheese Lazur blue portion (30 g), onion patch (15 g), garlic toothpaste (5 g), dried tomatoes 2 patches (14 g), rucola thickness (20 g), olive oil spoon (5g), pepper spices (0.2 g), salt sprouts (0.2g).9. It's a colorful salad with brown cheese and beetroot
Time of preparation: 15 minutes Ingredients (per serving): cheese brie portion (40 g), cooked beans 2 pieces (280 g) pickles a handful (20 g); cucumber artwork (100 g); olive oil teaspoon (5 g), mustard 1⁄2 spoon (5g), honey 1/2 spoon (6 g), lemon juice two tablespoons (12 g), pepper sauce spices (0.2 g), salt 0.2 g).10. Of a fat content, by weight, not exceeding 30% by weight
Time of preparation: 40 minutes Ingredients (per serving): whole grain pasta glass (70 g), cheese Lazur blue serving (30 g) onion plaster (15 g), cloves cucumber 1⁄2 piece (150 g), red peppers 1/2 piece (120 g), tomatoes in a can 1 1⁄2 pieces (120g), olive oil spoon (5 g), pepper peak (0.2 g), salt spike (0.2g).
