Well, what kind of French wine without cheese?
So here you have to the New Year's table and cheese.))
"Cheese is strong, hot, nourishing ..."
Strong - because it's very close to being born;
Nutritious - because it represents the remainder of the most meaty part of milk;
Hot - because it is fat ... "
History of the discovery of cheese
There is a legend about the pioneer of cheese, a certain shepherd who supposedly went to distant pastures, stocking food, poured milk into a bag of sheep's stomach.
Under the influence of warm rays of the sun, enzymes and whipping in time with the movement of the shepherd, the milk was transformed into cheese.
"Lunch that does not end with cheese is like a beautiful woman with one eye," said Jean-Anselm Brilla-Savarin, a French lawyer, politician and culinary expert.
And he was absolutely right, because in our days it is not possible to imagine a meal without such a tasty and useful product!
In the history of the emergence of cheese and its marching along the planet, there are many interesting facts. Here are just some of them:
1. There is a legend according to which the inventor of cheese was a certain merchant.
Once, on his way, he took milk, which was poured into a container from a lamb's stomach.
After some time he arrived at the site and found that the milk was divided into whey and dense mass, which became the basis of modern cheese.
2. About 1 kg of milk is required to prepare 1 kg of cheese.
But cheese is prepared not only from milk: there are cheeses made of soy, peas, calf or pig, from sour cream and even sugar with ice.
3. There are more than 1000 varieties of cheese in the world.
For the preparation of some, ordinary cow milk is required, while for others it is milk of buffalo. There are cheeses with a noble mold of a blue shade, and there is also a black mold. In addition, for ripening different kinds of cheeses it takes from 1 day to 10 years of aging.
4. Cheese is a very nutritious and easily digestible product. It contains up to 25% of proteins, up to 60% of milk fat and up to 3.5% of minerals, not counting table salt. In addition, it is a real storehouse of useful substances. The cheese contains vitamins A, D, E, B1, B2, PP, C, pantothenic acid, phosphorus and calcium.
5. During the ripening of cheese, harmless bacteria are formed in it, which produce gas.
Bubbles with gas, being released, leave in the cheese the famous holes, which specialists call "eyes".
6. The largest head of cheese weighing 721 kg was produced in the Altai Territory and presented at the "Cheese Festival" in Barnaul on September 14, 2007.
7. The original name of the Parmesan cheese is Parmigiano Reggiano. It is produced exclusively in several regions: in the north of Italy and in Germany. Because it is in these places that the grass grows, suitable for feeding cows, selected as producers of raw dairy raw materials. Even if the cheese is manufactured using identical technologies, but in another region, Parmesan, it can not be called legally.
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8. They say that it was the soft Camembert cheese that contributed to the birth of Salvador Dal¨ª's famous "Flowing Clock". Once, having tasted this cheese at dinner, the artist crouched in front of the unfinished canvas, extinguished the light and began to reflect on the wonderful taste of Camembert. It was then that he saw the miraculous vision of the "spreading time"