Calories, kcal: 207 Protein, g: 18.5 Fat, g: 14.1 Carbohydrates, g: 1.5
According to legend, the farm's cheese was cooked early in the morning and all day by the monks-attendants of the monastery of Joy Notre-Dame in the region of France - Brittany since 1953.
Farm cheeses, produced by people almost by hand, in a specific area, according to an old recipe, most often from fresh milk, are a delicacy. An interesting fact is that this product can be made directly in the pasture.
Such cheeses are born only in certain months, and their industrial counterparts in dairy and creameries - all year round (calorizer). "Live" bacteria in milk help the cheese to ripen, and the microflora gives the farm cheese an unsurpassed and easily distinguishable smell and taste. Farm cheese is very healthy and tasty.
The farm cheese is a medium-gravity circle. This curd does not heat up under normal circumstances, the cheese is, by the way, pressed, its crust is washed. When the cheese is aged for 4-6 weeks, it is dipped in brine to prepare the product for consumption.
Cheese is produced all year round, the output is round bars with a diameter of 20 cm, a height of 4 and a fat content of 50%.
Cheese is produced with tender attention to those on whose table it will be, the producers do everything for this.
Calorie content of Farmer's cheese
The calorie content of Farmer's cheese is 207 kcal per 100 grams of product.
Farmer's cheese composition
In its composition, Farm cheese contains many important for health: vitamins: A, B1, B2, B12, C, D, E, PP, elements: selenium, iron, zinc, iodine, calcium and others.
Useful properties of Farmer's cheese
With the regular use of Farmer's cheese, the processes of hematopoiesis are improved, the processes of respiration in the tissues are stimulated and the body is charged with energy. Thanks to calcium, the condition of the skeletal system (calorizator) improves. Vitamins of group B, which are part of cheese, normalize the nervous system.
The use of Farmer's cheese in cooking
Farmer's cheese goes well with wine, it is served as an appetizer. It is also added to salads, casseroles and sprinkled on hot dishes.