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Video: Danish Cheese

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Video: How to Make a Cheese Danish | Easy Cheese Danish Recipe with Puff Pastry 2023, January
Danish Cheese
Danish Cheese
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Danish cheese

Danish cheese
Danish cheese

Calories, kcal: 330 Proteins, g: 25.0 Fats, g: 24.3 Carbohydrates, g: 0.0

Danish cheese was first made in the twenties of the last century. This variety was created by the Dane Marius Belle. He tried to create a cheaper version of the popular Roquefort.

Danish cheese uses the same mold culture as its more expensive counterpart, but the cheese does not mature in caves and is most often made from cow's milk, not sheep's milk. However, on the shelves you can also find variants of Danish cheese made from sheep's milk. All this allows the product to be made almost four times cheaper than Roquefort.

Danish cheese gained popularity all over the world in just a few years, and even appeared on the shelves of supermarkets and shops (calorizer). By decision of the EU, Danish cheese can only be produced in Denmark.

During the cooking process, the cheese is pierced with special needles, this allows you to create air cavities in which the mold lives, as well as to ensure the flow of oxygen, which is necessary for mold growth, into the product.

The average maturation of Danish cheese is two weeks. After that, cheese makers wash the heads of the product and dry them for another week in a cold room, and only then are they sent for sale.

Calorie content of Danish cheese

The calorie content of Danish cheese is 330 kcal per 100 grams of product.

Composition and useful properties of Danish cheese

Danish cheese is rich in vitamins D, E, B2, B12, as well as A and C. In smaller amounts, it also contains B1, PP and a fairly widespread pantothenic acid - vitamin B5.

This product is favorably distinguished by the presence of calcium and phosphorus in it (calorizator). The beneficial substances contained in Danish cheese can be easily absorbed by the human body almost completely.

The use of Danish cheese in cooking

Danish cheese is most often used in cooking as an independent appetizer for red and white wine. Culinary experts around the world use it in all kinds of desserts, add it to various dishes, canapes.

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