Women's Tips

What is the benefits and harm of cheese - brine cheese


Cheese is a kind of sour - dairy product, has a slightly salty taste, which refers to the pickled cheeses. Cheese can be a separate dish. It is perfectly perceived by children, people of any age. For its production often use cow's milk, goat or sheep. Brine cheese matures in a special brine, so its consistency is slightly watery, in the cut small cheese grains can be seen. Cheese is a very useful, tasty product with its own contraindications and possible harm from product abuse.

This cheese has no cheesecake, the surface is even and smooth (if the cheesehead was placed in a net of flax or thick cotton, then the surface may have small, even tubercles).
White brined cheese, Taste and smell characteristic of this type. The consistency of the bowl is thick, in some places it may be slightly loose. When serving, it is necessary to chop the cheese with a cheese knife, slices not thinner than 4 mm, thinner pieces can break.

Currently, on the shelves of the store you can see a large assortment of this cheese. The main suppliers are: Russia, Bulgaria, Moldova. Cheese can be packed in vacuum plastic film, cardboard boxes, plastic cups of various packaging.

Historical facts.

Pickled cheeses belong to the national food of the inhabitants of the Caucasus, Ukraine, Moldova, Bulgaria and Transcaucasia. This cheese has a very ancient history. According to legend, seven thousand years ago, an Arab merchant, before going, took with him a backpack in which milk was stored. He did not look into his leather bag for several days, but after a while the bag burst, a cloudy liquid spilled out of it. Looking at the bottom of the bag, the Arab discovered a small elastic piece of cheese. Also, according to the chronicles, it was known that the ancient Greeks did not sit at the table unless women served homemade cheese to the table.

According to Eastern legends, only adult women prepared this cheese. This cheese was stored in high clay pots or jugs. Cheese must be placed in salted water or grape juice.

In antiquity, nomads overtook their flocks under the hot sun. Under the scorching sun, their milk instantly sour, no matter how nomads regretted it, but they had to pour it out. But soon they were able to come to a different way of getting rid of coagulated milk. They made it into cheese. There are a lot of stories, ballads and legends about cheese. But each of them treats us that good cheese is considered a delicacy.

The energy value of cheese.

Caloric content of this product depends on the milk on which it is received. The energy value of cheese in sheep milk: 280-300 kcal, in cow's milk from 160-230 kcal. The protein content of 7-18%, fat less than 25%. If it seems to your taste that the cheese is very salty, divide it in portions (cubes of 70-80 g), put it in boiling water for 4-6 minutes, let cool.

Useful properties of cheese.

Dairy products in any form - one of the most useful on earth. Many nations eat only dairy products. The benefit of this product is that it contains a large amount of vitamins and nutrients that positively affect the entire body. Valuable group of vitamins B, C and A strengthen the body, increase immunity. Trace elements and minerals easily absorbed into the shelter, which also allows the body to be stronger and stronger.

Cheese is the main "supplier" of valuable protein., the body absorbs it within a few hours. Daily rate of cheese is not more than 70 g This is enough to not only enjoy it, but also get a full basket of useful components. Each cheese, including white cheese contain large amounts of calcium. It strengthens the teeth and bones, the full strengthening of the entire bone system.

Cheese can be given to a child from 2 years old a small amount. Calcium also helps the immune system, strengthening occurs instantly. The main thing is to constantly replenish the body with calcium. Many of the people do not perceive dairy products such as milk, sour cream, cottage cheese. And cheeses love everything. Calcium in cheese or any other cheese is completely digested, and it lasts more than a day. Another unique feature is the prevention of putrefactive processes in the body. There is an intense suppression and suspension of the development of bacteria in the intestine.

Nutritionists are allowed to include cheese in the daily diet, and for the preparation of an individual diet. This product contributes to the digestive process in the body. Accelerating the metabolism is also the merit of cheeses. That amazing fact is proved, a woman who uses brine cheese every day looks fresher, her skin is supple and velvety. Without fear, this product can be offered to older people and children.

The main thing you need to pay attention to when buying this product:

  • quality (proven brand, brand),
  • package integrity (no dents or damage),
  • shelf life.

It is also necessary to pay attention to amount of fluid under the packaging. Its content should be in moderate quantity. Under the packaging, you can check the elasticity of the cheese (light pressure of the fingers), the color (from snow-white to slightly yellow) and the shape (flat bar or cylinder).

Harmful properties and contraindications

Who should watch out for this cheese?

Cheese contains large amount of salt. And as you know, it adversely affects the kidneys.

For medical reasons, cheese should not be eaten by those who have health problems:

  • Liver disease,
  • pancreatic problems
  • nervous system.

If you really like cheese, then enter into the diet solid varieties of cheese without salt. Too tart and salty taste removed by heat treatment or steam bath. The longer the cheese is stored in the open (the integrity of the package is broken), the stronger it becomes salty taste. Children can be given this product within 24 hours after opening the packaging material.

Cheese is forbidden to use for those who can not tolerate lactose.

Cheese should not be consumed together with meat (boiled, fried, smoked), fish, vegetable oils and confectionery.

Recipe for making brine cheese at home.

Many hostesses can boast that they cook any dishes perfectly. Cheese - cheese can be cooked by yourself. The recipe is simple, but takes a lot of free time. Be patient and follow. products:

  • Pasteurized milk (goat, cow), not less than 2.5 liters, at will it is possible more,
  • Pepsin is a special ingredient (at the tip of a teaspoon, no more. If you overdo it with the dosage, the cheese will have an unpleasant taste and smell). It can be purchased on the market or in a pharmacy,

Cheese come out more deliciousif you will use homemade milk.

Cooking: Heat it to a temperature not higher than 45 ° C, remove it from the fire, very carefully pour in the pepsin diluted in boiled water. Stir the milk constantly, leave to cool for 10 minutes. As soon as the milk gets cold, we begin to intensively beat it into a homogeneous thick mass, for this you can use a fork or a whisk from a mixer. If it seems to you that the mass is not thin, add some more diluted component (pepsin). The process of "turning" into cheese lasts about 30 minutes. Next, carefully discard the resulting product in a metal colander or a pre-prepared gauze. Using a spoon or hands, give the cheese the desired shape. Within 1-2 hours, leave the cheese in such a position that the whey is completely glass. From three liters of fresh milk is 500 grams of cheese.

Cheese it is necessary to salt. An hour later, dip the resulting "lump" of cheese in salt water. Water should be salted to taste, the best option: 1 liter of water (2 dessert spoons of salt). In order to salt salted evenly, it must be turned over with a wooden stick or spoon. The term of maturation of the product - 24 hours in a cool and dark place.

Council housewives. Do not rush to pour the resulting cheese whey into the sink, it is very useful. Whey is rich in high-grade proteins and low-calorie, it contains components such as potassium, calcium and manganese. If you use it for several days in a row, then you can remove all toxins from the body. Serum well quenches hunger and thirst. Many prefer to cook on it the national Russian okroshka.

Keep home-made cheese It is necessary only in brine, but it is best to eat it during the first day. But also cheese can be stored in refrigerators, tightly closed with a plastic bag.

Unusual salad with feta cheese, chicken and ripe avocado.

You will need the following Ingredients:

  • 1 medium sized avocado
  • a bunch of fresh herbs (lettuce and parsley),
  • boiled chicken breast floor
  • 2 tablespoons of lemon juice,
  • 200-250 grams of feta cheese,
  • olive oil, black pepper and salt.

Stages of cooking:chop the breast into large slices, fry in a hot frying pan for 5-7 minutes in olive oil. Cut the avocado, remove the skin, remove the bone, chop into even slices. Cut the greens into large pieces, it will give the salad lightness. Add avocados and greens to chilled chicken, use lemon juice for dressing. Light and nutritious salad will decorate your holiday table.

Low-calorie salad with cottage cheese and cheese.

For two servings you will need:

  • 200 grams of low-fat crumbly curd and 150 grams of cheese,
  • 100 gammas of red onion,
  • 4-6 cloves of young garlic,
  • Greens and pepper to taste.

Spicy appetizer is prepared for 15 minutes, served chilled.

Cooking stages: chop the garlic in a mortar, finely chop the onion. The resulting mass is added to the curd and finely chopped cheese, decorate the top with greens, pomegranate. This salad can be served in tartlets, with gray bread or flat bread.

Seafood salad with cheese.

Grocery list:

  • king prawns 300 grams
  • sweet colored pepper 1 piece,
  • cheese of 180-220 grams
  • vegetable oil (olive or sunflower) oil 50 grams,
  • half a lime or lemon
  • salt and black pepper to taste.

Stages cooking. Shrimps should be thawed, dipped in boiling, slightly salted water for 3 minutes, not more. Cool and cut into small pieces. Cheese cut into flat cubes (1 cm), Bulgarian pepper neat slices. We spread lettuce leaves, shrimps, pepper and cheese on a large dish, salt and pepper to taste, watering with a little oil and lemon juice.

Greek salad with cheese.

One of most loved and sought after salads all over the world. He is not only very satisfying, but also light. For its preparation you will need only fresh products. Only fresh and sweet vegetables will give excellent taste to salad. The best time for this salad is the end of summer and autumn. But housewives and self-respecting restaurants are ready to cook this salad at any time of the year.

Products for greek salad:

  • 500 grams of tomatoes,
  • 350 grams of bell pepper,
  • 400 grams of cucumbers,
  • 150 grams of onions,
  • 200 grams of cheese,
  • 150 grams of olives (pitted).

  • 5 tbsp. l olive or sunflower oil,
  • 2 tbsp. l lemon juice
  • salt, pepper - to taste,

Stages of cooking salad: cut clean tomatoes into even, large slices. Separate the cucumber from the peel, cut into even cubes. Onion mode half rings. To remove unpleasant bitterness and sharpness from onions, fill it with 0.5 liters of boiling water, let it infuse for 10 minutes, rinse with running water. Now the onion will have a milder taste. Bulgarian pepper cleaned from seeds, cut into thin strips. Cheese mode even and large cubes.

Salad dressing just before serving it on the table. We use high quality olive oil, for example, Extra Virdgin. One lemon cut into 4 parts, survive from it juice. Add a mixture of peppers and oregano to taste. All ingredients must be in a free temperament, chaotic. But the main feature of this salad - cheese at the top. According to the recipe, this salad should be decorated with olives or olives. This appetizing salad is most often served as a main appetizer to the main meat or fish dish.

Tyropita or salty pie with cheese.

Very tasty and exotic creation of culinary. In order to cook it at home, you need the followingIngredients:

  • 400-500 grams of dough, if possible you can buy it in the store,
  • 800-900 grams of fresh cheese,
  • 4-5 eggs, salt, sulfur pepper,
  • 300 ml of milk
  • sunflower or olive oil.

For cooking fillings you need to chop the cheese, add 3 eggs to it, gently mix, salt and pepper to taste. Roll out a thin board of dough, gently lay it on a plastered baking sheet, now with a thin layer, but lay the cheese with no gaps. We turn dough sheets with a filling into an accordion with our hands. Before you send the cake in the oven, it must be carefully smeared with an egg. The time for cooking is 20-30 minutes at a temperature not higher than 180 ° C. Tiropita is served only cold, it will be very pleasant to eat this pie with olives or olives. As a drink, use a dry white wine or a sparkling drink.

Another recipe: zucchini under the cheese.

Many people prefer to use only low-calorie foods. Zucchini under the cheese - calorie per serving 350 kcal. Such an independent dish can be served at a banquet, a holiday, or introduced into the diet for a dinner party.

For his cooking you will need young zucchini (their advantage is small size and soft skin). Wash zucchini under running water, cut along with a sharp knife. Cut the pulp, grind and salt a little. Now zucchini resembles small boats.

To the pulp add breading rye crackers, finely chopped onions. Cheese separated from the brine, grate on a large grater. Optionally, black pepper and garlic can be added to the cheese. All the ingredients for the filling should be put in a hot frying pan and fry in olive oil for 5-7 minutes. "Boats" are also fried in a griddle on both sides.

Put the fried zucchini in a deep fireproof dish, filling it with a teaspoonful of each filling. All portions pour sauce. To do this, you need to mix mayonnaise and sour cream, 100 gr. The sauce will make zucchini softer and juicy.

It is necessary to bake the dish at a temperature not higher than 200 ° C. As soon as you see the delicious golden crust - the dish is ready.

Finished boats served on a large platter with greens and fresh cherry tomatoes.

History reference

Information about its use is found in ancient oriental texts. Brynza was described in them as a gift from the gods, which was sent to people to save them from hunger and give them confidence in their future. It is popular today. Outwardly, it resembles white cheese, it has a sour-milk taste and the same smell. It is customary to think that such cheese, like other dairy products, is useful to a person of any age, since it contributes to good digestion, strengthening of bones and teeth, and active hair growth. In addition, it has an unsurpassed taste that many people like and makes this fermented milk product incredibly popular in many countries around the world.
Brynza, like many other types of dairy products, according to legend, was first accidentally cooked by an Arabian merchant, and received the name from the Goths who lived between the Balkans and the Danube. Today, this product is actively used in the national cuisines of Eastern and Southern Europe. It is perfect for breakfast, as well sates. With its use you can cook a large number of a wide variety of dishes that have an interesting and unforgettable taste.

White cheese is used as an independent dish, a component of various salads, as well as fillings for various pies.

Cheese is a fermented milk product, which is usually referred to as cheese. However, before hard cheeses, it has an undoubted advantage. The fact is that its composition is much better balanced in terms of usefulness to the human body than any other cheeses. This is due to the fact that it is low in fat and high in protein. An important advantage of this product is calcium, which is easily absorbed by the human body: 100 g of this cheese is quite capable of meeting the daily human need.
In addition, excellent composition provides vitamins A, B1, B2, C, E, as well as minerals such as salts of calcium, fluorine, potassium. All these nutrients are perfectly preserved in the manufacture of fermented milk cheese, since this process does not require heat treatment. Cheese cheese contains all the necessary vitamins and minerals.

Calorie content

Normal calorie - 260 kcal, so it is sometimes even referred to as dietary products. In addition, there are such varieties, the fat content of which is lower, their caloric content may be less than 160 kcal. In any case, in small quantities, it is recommended even to those who follow a diet. Она очень питательна и по этой причине достаточно быстро вызывает чувство насыщения.
Пищевая ценность:

  • калорийность — 260 ккал,
  • белки — 21,1 г,
  • жиры — 18,8 г,
  • углеводы — 0,3 г,
  • органические кислоты — 2 г,
  • вода — 53 г,
  • saturated fatty acids - 11.2 g,
  • cholesterol - 75 mg,
  • monosaccharides and disaccharides - 0.3 g,
  • ash - 5.1 g

Benefit is associated primarily with a high content of phosphorus and calcium. Their presence is recommended for diseases of the skeletal system, such as osteoporosis or rickets. It is also recommended for fractures. In addition, it is useful for pregnant women, because it contributes to the proper formation of the fetus.
For medical purposes, the complex is used with the use of lactic acid bacteria, as well as amino acids and vitamins B. It is recommended for diseases of the liver and nervous system. Eating this type of lactic acid products perfectly affects the condition of the skin. Incredibly beneficial effect of this low-calorie product with the content of animal protein brings those who refused meat products.
Many mistakenly attributed to him the ability to influence the work of the gastrointestinal tract, but this view has nothing to do with reality.
At the same time you need to know that the use of this cheese does not lead to the normalization of the intestinal microflora, since it does not contain live bacteria. This is due to the fact that the manufacturing technology is often associated with soaking in salt water, which stops the vital activity of bacteria.

With all the variety of useful properties of fermented milk cheese, it can also cause some harm. This is primarily due to the increased salt content. That is why this product is undesirable to use for people who have chronic diseases of the cardiovascular system, problems with the urinary system, impaired gastric acidity. If you still really want cheese, there is a possibility of reducing its salinity: boiling water treatment or soaking in cold water.
It should also be noted that this type of cheese, however, like other types of cheese, cannot be used together with confectionery, meat, poultry, fish, sweet fruit.
To this product has brought only benefit, it is best to take it in food in moderation. As in the case of any other useful products, an excess can provoke negative consequences.

Selection and storage

White cheese is an incredibly tasty product that is perfect for a festive feast, and for an ordinary breakfast. However, in order for it to bring not harm, but benefit, it is important to know how to choose and store it correctly. Only in this case you can enjoy the extraordinary taste and benefit of this product.

  • Choose products only elastic form. If it spreads or crumbles, then the cheese is cooked in violation of technology. If the product has a dry edge, then long-term storage has taken place. In this case, some of the useful properties are lost, because the shelf life of cheese is limited.
  • Of great importance for determining the quality of the product is color - it must be white or slightly yellowish. On the ignorance of the product speak bright yellow dry blotches. In any case, such a product should not be eaten, otherwise you will not only not be able to enjoy the richness of its taste spectrum, but also risk poisoning.
  • The structure in the section is weakly porous, possibly some amount of voids. If there are a lot of them, it means that the product was manufactured in violation of the technological process. It can be unsafe for health.
  • Cheese, which is sold through stores, often adds various preservatives that increase shelf life. For this reason, it will be much more advisable to purchase a home-made one. In any case, give preference to such a product, the shelf life of which is minimal. Remember the golden rule: the more cheese can be stored, the more harmful preservatives it contains and the less benefit you will get from it.

The traditional method of storing the product is in a barrel with a salty ropa. It is quite effective, but it has a significant drawback: the product is very salty. Today we have the opportunity to use other, more modern methods. Cheese must be stored only in the refrigerator. At the same time, it should be tightly wrapped in plastic wrap, and taken out for a while, immediately returning to cold. Usually, the proper storage of cheese assumes a period of from five to seven days. True, if it is stored in its brine, it can be increased to a couple of weeks or even a month. If the shelf life of cheese is over, all its useful properties are lost.

Use in national cuisines

Brynza is a product that is actively used in its traditional dishes by many nations. This is due to the fact that due to the use of a large amount of salt, it could be stored for a long time without spoiling. One of the most famous dishes using this lactic acid product is Banits, a famous dish of Bulgarian cuisine.
Banitsa is a special dough cake that must be cooked for a long time and thoroughly. In modern conditions, housewives often use ready-made puff pastry without yeast. The filling for this dish is salted brynza. Nowadays, when more modern ways of preserving freshness have appeared, less salty varieties can be used. In this case, the benefits will only increase.

Greek cuisine pleases us with Greek salad using feta.
Since ancient times, this type of fermented milk product has also been used in Moldovan cuisine: here this type of cheese is made in large quantities, since it is based on traditional sheep farming. It is sheep milk that is most often used to make cheese. It is used in its natural form and crushed as an additive to various dishes. It is added almost everywhere. For example, it is often used as an addition to the traditional Moldavian hominy.
Modern housewives use for the preparation of a wide variety of dishes the so-called "Serbian cheese", which is similar to the described lactic acid product in its qualities. It is sold in a convenient storage package, which allows you to keep the cheese in its own brine.
You can diversify your usual menu by entering it into your diet. In this case, the main thing is to observe the recommendations on the selection and storage of this fermented milk product. Then you can enjoy its taste as much as possible and get benefits for your health.

Nutritional value of cheese

One of the most important features of cheese is its nutritional value, which is determined by the content of such substances as proteins, fats, carbohydrates, minerals and organic substances.

For brynza made from cow's milk, an energy value of 260 kcal / 1088 kJ is typical. The content of the main substances (in grams per 100 g of product):

· Organic acids - 2,

For the sheep cheese from a mixture of cow's milk with goat or sheep, the energy value is 298 kcal / 1247 kJ. Content of the main substances (in grams per 100 g of product):

· Organic acids - 2,9,

Each person's diet should include proteins that cannot be replaced by any other food components, since only proteins consist of the amino acids necessary for the body to build its own protein.

The amount of protein in cheese is high, so that the use of this type of cheese can bring great benefits.

These proteins are essential for improving digestion and growth. The use of proteins contained in the cheese, helps to cure diseases such as

· Inflammation of the gastric mucosa,

· Gallbladder disease.

It should be borne in mind that, on average, the rate of protein intake per day should be 1.5 g per 1 kg of weight, of which about 55% should be in animal protein.

An important component of the cheese is fats (lipids), which serve as sources of energy, suppliers of substances necessary for the construction of living tissues. Moreover, fats contribute to the absorption of vitamins A, D and E.

The amount of consumed lipids should be about 25-35% of the diet in calories, and the ratio of animal and vegetable fats - 7: 3.

The quality of lipid components is determined by the number of polyunsaturated fatty acids contained in them, which are not synthesized by the body itself. This type of fatty acids is mainly found in vegetable fats, but it is also present in small amounts in animal fats, including cheese.

Polyunsaturated fatty acids

1) are part of the cell membrane,

2) ensure the normal growth of the body,

3) improve metabolism

4) promote the elasticity of blood vessels,

5) contribute to the removal of excess cholesterol from the body,

6) have a preventive effect on breast cancer,

7) prevent the appearance of lipid plaques on the walls of blood vessels and the development of atherosclerosis.

As already mentioned, the content of polyunsaturated fatty acids in any cheese is small, most of it is occupied by saturated fatty acids, some of which are used by the body to synthesize cholesterol. As a consequence, one should not abuse the cheese and make sure that the ratio in the diet of fatty acids is as follows: 10% polyunsaturated, 30% saturated and 60% monounsaturated fatty acids.

Cheese cheese contains a small amount of fat, has a low energy value (calorie). The decrease in fat content increases the ratio of polyunsaturated fatty acids to saturated, which leads to an increase in the benefits brought by the raw cheese to the human body.

3) Lactose and organic acids

Most of the lactose contained in the milk goes away with whey during the production of cheese, while the remaining part is fully fermented to lactic and acetic acids.

3) Minerals

Cheese cheese is rich in minerals such as Ca and P, which are well absorbed by the body.

Cheese, made from cow's milk, contains micro and macronutrients in the following quantities (in milligrams per 100 g of product):

For the sheep cheese from a mixture of cow and goat or sheep milk the number of micro and macro elements corresponds to the following values ​​(in milligrams per 100 g of product):

Cheese cheese contains B vitamins (B1 and B2), as well as ascorbic acid (vitamin C).

Vitamin composition of cheese, made from cow's milk (in milligrams per 100 g of product):

Vitamin composition of cheese, made from a mixture of cow's milk with goat or sheep (in milligrams per 100 g of product):

Damage to the body cheese cheese

The use of cheese in unlimited quantities can contribute to the development of serious diseases.

As mentioned above, in the cheese contain small amounts of polyunsaturated fatty acids, with moderate consumption of which the body receives great benefits, however, these acids can be oxidized to form toxic products of this oxidation. As a result, can develop

An adult’s need for Na is about 4 grams per day, the cheese contains a large amount of Na, so excessive use of this type of cheese can cause

· Increased blood pressure, hypertension,

· The occurrence and development of atherosclerosis,

· The occurrence and development of osteoporosis.

In the cheese there may be amines that have a negative impact on human health when it is excessively consumed. The use of cheese is especially dangerous for people who are deficient in monoamine oxidase in the body.

What should I look for when buying cheese to choose the most useful product?

When buying cheese cheese, consider the following organoleptic characteristics:

1) Duration of ripening (age)

20 days (in case of preparation from pasteurized cow's milk), 60 days (in case of preparation from a mixture of cow's milk with sheep or goat milk).

2) Features of appearance

The crust should be absent. The surface should be flat with a mesh surface. Perhaps a slight change in the form of cheese and the appearance of cracks.

Taste and smell should be clean, fermented milk, the taste should not be excessive salinity.

The consistency should be gentle, moderately dense, slightly brittle, but not crumbly.

Figure should be absent. Perhaps the presence of a small number of eyes and voids of irregular shape.

Color from white to light yellow (light cream).

What signs indicate the poor quality of cheese?

In the shops you can find and poor quality cheese, which can harm the body.

In no case can you buy cheese if it is characterized by at least one sign from the list below.

1) In the taste or smell there are notes of mustiness. This sign indicates the presence of bacteria of the E. coli group in the brynza (hereinafter - BGKP).

2) The taste or smell is rotten, putrid due to the presence of putrid microorganisms.

3) Salinity of sheep cheese, due to mucus or development of butyric acid bacteria.

4) Very sour taste or smell, crumbling structure.

5) Rancidity associated with the presence of mucus-forming bacteria and mold fungi in cheese.

6) Bitterness in taste and smell, resulting from the development of peptonizing bacteria, the use of magnesia salts or improper feeding of livestock.

7) Cheese is too hard and coarse.

8) Cheese is too soft.

9) Cheese has a slimy surface.

10) The section shows a fragmentary pattern, which is most often associated with the development of harming butyric acid bacteria and BGKP.

11) The cross-section is visible on the section, which is caused by the presence of BGKP.

Composition, calorie content and benefits of cheese

There are almost no carbohydrates in the brynza, and there is a lot of protein and fat in it, and the latter consists of more than half of fatty acids. There are organic acids, cholesterol, beta-carotene, vitamins A, C, E, D, groups B in the cheese. By the mineral content the cheese is far ahead of many dairy products: it is very rich in calcium, phosphorus, sulfur, potassium, magnesium and iron in it too A lot, but most of all sodium - because the product is very salty. Calorie cheese is considered average - about 260 kcal per 100 g, but it can be low, about 160 kcal - depends on the fat content of milk. I must say that sheep's cheese is noticeably more caloric cowhide, and is considered more useful in composition.

Sometimes, speaking about the benefits of cheese, they mention the content of live lactic acid bacteria in it, but this is not true. They cannot be there because of the peculiarities of preparation and storage: salt destroys both harmful and useful microorganisms, in this sense the cheese does not have a positive effect on the intestines. The exception is a lightly salted product, kept in a weak brine for no more than 20 days: in such brynze, live bacteria that promote the health of the intestine remain in a certain amount. But the processes of fermentation and rotting in the intestines when eating any cheese decreases - again, because of the sodium content.

Due to the high calcium content - it is absorbed very quickly - and it is recommended to use phosphorus cheese to pregnant women, but it should be soaked thoroughly: during pregnancy, even the normal amount of salt can adversely affect health. But with a tendency to osteoporosis and other diseases of the osteo-articular system, brynza is useful.

Cheese, as a source of protein and fatty acids, helps to recuperate after stress and illness, improves the digestive tract, and it can be included in a diet for weight loss.

Combine cheese with meat and fish should not be - however, like other types of cheeses. However, in the case of cheese, it will not even be tasty, but the product is perfectly combined with vegetables, fresh greens and unsweetened fruits. For this reason, non-vegetarians are recommended to use the cheese: there is a lot of high-grade animal protein in it.

As for low-calorie diets, cheese is usually put in salads from raw vegetables, 50-100 g per serving. Cheese is good with tomatoes and sweet peppers, spicy herbs like coriander, basil, and others. Salting such salads is not necessary, and filling them with lemon juice, low-fat yogurt, cream or olive oil. In general, 60-70 g is considered the daily intake: in such a norm the necessary amount of nutrients is contained, and there is not too much protein and fat.

The taste of cheese is determined by fat. The product with 50% fat is considered to be the most tasty and useful, but generally less than 40% is no longer brynza. Well, if you have the opportunity to taste the cheese before the purchase: it should be light creamy, but not fat, bitter or musty - it also happens.

The shelf life of natural cheese in brine, in an opened package or in a closed glass jar is up to 3 weeks, if in the refrigerator, and without brine - 2-5 days, in foil or film, but it is better to eat it as soon as possible.

In ordinary supermarkets, they often sell products with preservatives - this is often the case with lightly salted cheese, so you should pay more attention to information about the manufacturer. Swollen packaging indicates damage to the product.

Very salty cheese must be soaked in milk or boiled water for several hours, cutting it into cubes weighing 70-80 g.

White cheese at home

There are no particular difficulties, but time is required. Нужно не меньше 2,5 л хорошего молока и фермент пепсин, который сейчас можно свободно купить – это специальная закваска. Молоко надо нагреть до 45°C, снять с плиты, и, при помешивании, влить пепсин, растворённый в остывшей кипячёной воде – способ применения есть на упаковке, - и оставить молоко на 10 минут. Затем молоко взбивают до однородной густой массы, обычным венчиком или ручным миксером. Взбивать надо долго, минут 25-30, можно добавить чуть пепсина, если масса кажется слишком жидкой.

Then the mass is thrown back into a colander, covered with gauze, and with a spoon, gently, form the cheese, leave it alone for a couple of hours. Get about 350-400 g of cheese. To salt it, use brine: 2 dess. l salt per liter of water, pour the cheese and leave for a day, periodically turn it over with a spoon so that the salt is distributed. After a day you can try the product. Keep a few days in the refrigerator, in the same brine, but it is better to eat home-made cheese for 1-2 days.


In diseases of the pancreas, stomach, liver, gallbladder and kidney cheese should not be used. It is also not recommended to eat it in case of hypertension, nervous diseases and some problems with blood vessels. However, almost all contraindications are due to the salinity of the product. Soaking the cheese, as it should, you can not be afraid, and there is a little of it, except for those who can not tolerate lactose.

What it is?

Cheese is a special cheese. It differs from the ordinary ones in that it is prepared by prolonged soaking in brine (hence the specific taste). By the way, the soaking process can take from 20 to 60 days, that is, the whole process takes two months. Like any cheese, cheese is made from milk. This may be the usual for many cow's milk, goat, sheep or even buffalo. Sometimes a mixture is used.

The taste of this cheese depends on the amount of salt and exposure. In some nations it is customary to spice up such a dish with spices. But, despite all the difficulties, such cheese can be made at home, if you know some of the features. Home-made cheese will be even more delicious.

Useful properties and harm

What is useful cheese? There are many properties, because the composition of this product is very rich. First of all, due to calcium, such a product is very useful for bones, teeth and hair. But it also contains protein, which is necessary for normal muscle function and functioning of all cells as a whole.

Problems with the digestion of cheese also help to solve, as it prevents the reproduction of pathogenic organisms in the intestine.

In addition, the use of this cheese will improve the metabolism, the whole body will rejuvenate, and the immune system will work much better. That is why cheese is shown to people of almost all ages.

As for contraindications, there are not so many of them. All of them are due only to an impressive amount of salt in the composition of the product. So do not use such cheese hypertensive patients and people with certain diseases of the cardiovascular system, as well as problems in the kidneys, gall bladder and pancreas. But in order to reduce the amount of salt, it is possible to pour over boiled water or soak it in cold water.

How to choose and how to store?

If you decide to buy cheese in the store, then remember that in its composition will necessarily be preservatives that increase shelf life. And yet here are a few points that you should pay attention to when choosing:

  • This cheese should not be watery.
  • Cheese color can vary from white to light yellow. But inhomogeneous blotches can talk about staleness.
  • Cheese should be quite dense and elastic. It should not crumble and crawl, this may be due to improper storage or preparation.
  • The structure of such cheese should be porous, but only slightly. Holes are usually small, different in shape and size.

How to store cheese? This should be done only in the refrigerator. It is better to wrap a piece of food film or foil, so that bacteria from the outside do not get to the surface. In this form, you can eat cheese no more than a week. If it is possible to leave the cheese in its own brine, then the period will increase to 2-3 weeks. But then all the useful properties are lost.

How to cook?

How to cook delicious cheese at home? To do this, you must follow certain rules and conditions.

So, for cooking you will need:

  • milk,
  • special ferment (you can buy it at the pharmacy),
  • 1 liter of water
  • 200 grams of salt.

So, you can take milk from a regular cow from the store. But some argue that it is better to use goat, because it is much fatter and tastes better. If you have a proven supplier of homemade milk, then buy this product from him. Get starter in the pharmacy. It can be sold in drops or in powder.

Milk should be heated to 35-37 degrees. If it overheats, then the finished cheese will be hard. Now the necessary amount of starter (it is indicated on the package), dissolve in a small amount of milk, and then pour it into the saucepan with the remaining milk. Cover the pan with a lid and leave for 40-50 minutes.

Then check the composition. A small amount of serum should be released. You need to mix everything, and then leave for another half an hour. After that, the resulting clot can be separated from the serum and squeezed. You can put a lot under the press, pre-sprinkled with salt. Then the last serum will stand out completely.

Then dissolve the salt in water. You got a pickle. Put the cheese in it to go to the brining process. Its duration depends on the preferences of the one who will eat cheese. So, if you like salty, then you need to salt more.

By the way, if you want something unusual, then try adding seasonings to the cheese.

So, when the whey begins to separate, add greens or red pepper. You can use a variety of herbs and spices. Enjoy your meal!

Where to add?

What can be cooked from cheese? First, you can eat it in its pure form, it is very tasty. You can also make sandwiches. And if you send them into the oven and flavor them with tomatoes, you get a great snack. Cheese can be rubbed on a grater and added to various dishes. This cheese goes well with almost all products: with meat, vegetables, pastries. With cheese you can bake pies and pies. We offer several recipes.

Cheese Puffs

Here's what you need:

  • 1 kg of ready puff pastry (buy it in cooking or in the store),
  • 500 grams of cheese,
  • ½ cup of milk
  • 2 eggs,
  • 2 tablespoons flour,
  • greens to taste.

First prepare the filling. To do this, rub the cheese with a grater and mix with chopped greens, egg, milk and flour, whisk everything. Now roll out the dough and cut into squares.

In the center of each of them lay out the filling and wrap like envelopes. Need to bake in the oven at 180 degrees. Cooking should take no more than 20-25 minutes. Serve these buns as a snack or hot meal instead of bread.

Now you know that you can not only eat cheese as part of various tasty dishes, but also cook it yourself at home.

Features of the Serbian cheese and several ways of its preparation

Content (Reviews at the end of the article)

Cheese is one of the varieties of cheeses, which is aged in brine. It can be prepared from goat, cow and sheep milk. The product is predominantly white with a pronounced sour odor. In cooking, it is customary to subdivide the product into several types: traditional, Turkish, Moldavian and Serbian brynza. It is about the last form and will be discussed.

Composition and calorie cheese

Not everyone knows about what is cheese, and what is its benefit. And after all, this type of cheese is the most useful. It's all about its balanced composition, which is dominated by proteins over fats.

The main advantage of cheese is a large content of easily digestible calcium.

The product contains in its composition vitamins A, groups B, C, D, E, as well as minerals: calcium, phosphorus, fluorine, potassium and many others. And since heat treatment is not used in its preparation, all the vitamins and beneficial elements are retained in their original volume.

Calorie cheese is only 260 kcal, so its use is allowed during the diet. Despite this, its high nutritional value allows you to quickly saturate the body.

Nutritional value of the product:

  • Protein - 21.2 g,
  • Fat - 18.7 g,
  • Carbohydrates - 0.4 g,
  • Fatty acids - 11.1 g,
  • Organic acids - 2.1 g,
  • Di - and monosaccharides - 0.3 g

Harm and contraindications

Serbian and other types of cheese are not recommended for people with individual intolerance and the components it contains. The presence of salt makes it a contraindicated product for the following diseases:

  • High blood pressure
  • Diseases of the kidneys and liver,
  • Diseases of the stomach and pancreas,
  • Disruption of the nervous system,
  • Diseases associated with blood formation.

How to choose a product

This useful and tasty type of cheese can be used both at the holiday table and in the daily diet. You should know not only the benefits and harm of cheese, but also be able to choose it correctly.

There are several recommendations for choosing this product:

  1. Cheese must be elastic and with a solid form. On the violation of the technology of preparation says its crumbling and sprawling.
  2. If dry edges are observed, this indicates the end of the storage period and the loss of a large amount of useful substances.
  3. An important criterion when choosing Serbian cheese is its color. Ideally, it should be white or slightly yellow. On the old product may appear saturated yellow spots. Such cheese cannot be eaten due to the high risk of poisoning.
  4. Product structure It can be observed in the section. Properly prepared cheese has a weakly porous structure. The presence of a large number of small or large voids indicates the wrong technology of its preparation, which also poses a health hazard. From the purchase of such a product should be abandoned.
  5. Cheese, which is sold in stores, has a long shelf life due to the added preservatives. That is why it is safer to choose a homemade or store product with a minimum shelf life.

Cheese in cooking

Those who know what it is cheese, are aware of its widespread use in many cuisines of the world. This cheese can be found in first courses, side dishes, salads, pastries, as well as in various snacks.

Tip! You can free the product from excess salt by soaking it or adding it to a vegetable salad.

Sheep cheese goes well with vegetables, especially with peppers, tomatoes, greens and cucumbers. It is also often found as a filling for one of the most famous Georgian dishes - khachapuri. No less tasty will be canapes and sandwiches with cheese, butter and fresh herbs.

Recipes with Serb Cheese

According to reviews, the Serbian cheese is excellent with olives, greens and fresh vegetables. It can also be used as a separate dish.

To create a simple, but very tasty dish, the following ingredients are required:

  • 50 g of Serbian Cheese,
  • 2 pcs. medium-sized tomato,
  • 1 PC. fresh cucumber,
  • 1 PC. bulbs,
  • 1 PC. bell pepper,
  • 100 g olives,
  • 1 tsp apple cider vinegar,
  • 3 tsp. olive oil,
  • 1 st. l dried thyme and thyme,
  • Salt to taste.

For the preparation of this dish, the Bulgarian pepper is baked in the oven for 20-25 minutes, then removed and placed in a plastic bag until it cools completely. At this time, all the other products in the form of cubes are cut and laid out in a deep bowl.

After cooling, the pepper is cut into strips and mixed with the rest of the ingredients. Almost finished salad is seasoned with spices, oil and vinegar, and topped with grated cheese. Due to its low calorie content, cheese cheese can be used in other dietary salads.

With the use of Serbian cheese, you can diversify your menu with a national Moldavian dish: exhaust cakes. For their preparation will need:

  • 500 g flour,
  • 500 g cheese,
  • 220 ml of warm water
  • 5 tbsp. l sunflower oil,
  • A pinch of salt.

In a bowl, mix flour, water, oil, and salt to knead the dough. It must be carefully removed and have an average thickness. The following are the steps:

  1. Cover the dough with a towel and let it rise for 15-20 minutes.
  2. Split the dough into pieces the size of an egg, roll them and lightly sprinkle with flour.
  3. Take each piece of dough and pull it out until it becomes translucent and leave it in this state for 1-2 minutes.
  4. Each of the stretched layers laid out on each other, pre-lubricated with sunflower oil.
  5. In the center, place the rubbed cheese, and twist the ends, laying on top.
  6. The cake is seamed down on a preheated pan with butter and roasted for 3-4 minutes, then turned over for further frying for another 2-3 minutes.
  7. The finished cake is laid out on a paper towel to remove excess oil.

Diet and cheese

Low calorie cheese allows not only to use it during weight loss, but also to build a diet on its basis. So it is designed for three days and is great for unloading the body. Also, many people choose this product for the fasting day.

The approximate menu for three days of such a diet is as follows:

  • Breakfast: a slice of cheese with black bread, if you wish, you can add greens,
  • Lunch: vegetable salad from feta cheese, tomato, cucumber and other products,
  • Lunch: a glass of low-calorie kefir,
  • Dinner: 150 g cheese.

This food is designed for a short period of time and allows you to lose up to 2 kg. Do not forget about the drinking regime, water should be ingested in sufficient quantities.

During such a diet, supplemental intake of the vitamin complex is recommended.

Features of the Serbian cheese and several ways of its preparation
Serbian cheese, as a tasty and healthy product, is widely distributed in cooking. It is used for making salads, baking, main dishes, snacks, as well as in its pure form. There is even a diet based on this product.

Cheese benefit and harm

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Cheese Cheese. Why Cheese Cheese is useful for men and women

Cheese cheese is made mainly from pasteurized sheep's milk, which is often mixed with cow, buffalo or goat milk. Referring to the pickled cheeses, the taste and smell of cheese can be characterized as fermented milk. In color, it resembles ordinary cottage cheese, and the moderately dense structure is Greek feta cheese.

The high taste qualities and healthy properties of cheese have long been appreciated by the cooks of the Ukrainian, Balkan, Moldavian and Romanian cuisine, where it is an important component of traditional national dishes. As an ingredient in some vegetable dishes, cheese is used as a filling for pies and dumplings, served with soups and meat dishes, as well as tea. Often this product acts as a snack.

The most characteristic side dishes for a variety of dishes that include cheese, cheese, include eggplants, fried onions, wheat bread, garlic and potatoes. For example, hominy is recognized as the most popular dish in the Carpathians, which is seasoned with grated cheese and fried onions with cracklings. By the way, every autumn the Brynza Festival is held in Rakhiv.

In Bulgarian cuisine, it is prepared in a special way: cheese is sprinkled with red pepper, a little butter is added, and then it is wrapped tightly in parchment and baked in the oven. The dish prepared in this way has a pleasant aroma and a very juicy delicate flavor.

It is advisable to keep the cheese begun in its “native” brine for two and a half weeks. If you have forgotten and drained the liquid, do not worry - wrap the cheese tightly in cling film or foil, so it will last about one and a half weeks. Calorie cheese is 262 kcal per 100 grams.

The benefits of cheese for men and women

The use of cheese for a person is not unreasonable, because this type of cheese has many vital minerals and vitamins, such as iron, sodium, magnesium, sulfur and potassium. In addition, it contains B vitamins, as well as beta-carotene. Regular use of this valuable product is very beneficial for the health of the skin and for the human body as a whole.

Due to the large amount of calcium, which is in an easily digestible form, the benefits of cheese are obvious for the preservation of the bone system and teeth. In addition, this fermented milk product facilitates the processes of digestion and inhibits the development of harmful bacteria in the intestine.

Harm cheese for men and women

The harm of cheese is the presence of a considerable amount of sodium, and therefore this cheese is contraindicated in diseases of the kidneys, circulatory organs, liver, pancreas and biliary tract. Salinity can be slightly reduced by holding the cheese for a few minutes in boiling water.
Calories Cheese cheese is 262 kcal.

Energy value of the product Cheese cheese (Ratio of proteins, fats, carbohydrates):

88 kcal)
Fat: 19.2 g. (

173 kcal)
Carbohydrates: 0.4 g. (

Energy ratio (b | W | y): 34% | 66% | 1%

Nutritional value in cheese Cheese
Ash 5 g
Mono - and disaccharides 0.4 g
Cholesterol 52 mg
NLC - Saturated fatty acids 12.3 g
Water 52 g
Organic acids 1.7 g

Vitamins in Cheese Cheese
Vitamin PP (Niacin equivalent) (PP) 5 mg
Vitamin E (TE) (E (TE)) 0.3 mg
Vitamin D (D) 0.62 mcg
Vitamin C © 1 mg
Vitamin B2 (riboflavin) (B2) 0.12 mg
Vitamin B1 (thiamine) (B1) 0.04 mg
Vitamin A (RE) (A (RE)) 180 mcg
Beta carotene 0.06 mg
Vitamin PP (PP) 0.3 mg
Vitamin A (A) 0.17 mg

Minerals in Cheese Cheese
Iron (Fe) 0.7 mg
Sulfur (S) 221 mg
Phosphorus (P) 375 mg
Potassium (K) 95 mg
Sodium (Na) 1200 mg
Magnesium (Mg) 24 mg
Calcium (Ca) 630 mg

Cheese benefit and harm
Cheese good and harm Page 1 of 1 1 Cheese cheese. Чем полезен Сыр брынза для мужчин и женщин Сыр брынза изготавливается в основном из пастеризованного овечьего молока,

Брынза – польза и вред

Cheese is called one of the types of white, salted cheese with a characteristic fermented milk flavor and taste. According to its consistency, it is soft and hard, often used for making sandwiches and salads, as it crumbles badly and gives the food a unique taste. To all other cheese is not the most expensive and useful product that can diversify your menu.

Cheese: peculiarities of composition and preparation

Cheese is considered a relatively low-calorie product, as it contains only 272 calories per 100 grams of product. At the same time, there is about 20 grams of fat and 23 grams of protein, but practically no carbohydrates, which makes this cheese possible for use in the diet menu for building or restoring muscle mass.

Brynza is rich in substances such as sodium, magnesium, calcium, sulfur, phosphorus, vitamin A and PP in an amount corresponding to 20% of the daily norm, an average weight for an adult. In a smaller amount there are vitamins B1, B2 and D.

For the preparation of cheese used cow, goat, buffalo, sheep milk and their mixture. For the fermentation of pasteurized milk, calcium chloride and bacterial leaven with strains of lactic acid bacteria are introduced into it. At a temperature of 28-30 ° C, the raw material is soured for 40-70 minutes, after which the finished hardened product is cut into cubes and packaged. Small heads of feta cheese recline on a special sieve, so the presence of appropriate traces on the surface of the cheese is permissible. Also in the finished cheese is allowed the presence of uneven bubbles, holes.

The finished cheese is stored in saline solution at a temperature not higher than 8 ° C. A quality product is usually contained and transported in wooden barrels.

Brynza is an integral component of many national cuisines, including Moldavian, Bulgarian, Ukrainian, Balkan and Romanian. As a multifaceted product, this cheese is served, and to meat dishes, and to soups, as snacks and even for tea.

The benefits and harm of cheese

Due to the low-calorie content of the product, the cheese is a desirable component of numerous diets, both wellness and appearance. For this reason, people with obesity, diabetes and other metabolic disorders can eat cheese. The decisive factor that makes cheese useful in this case is the ability of the product to improve the processes of digestion, the activity of the gastrointestinal tract, the microflora in this area. With moderate but regular consumption of cheese, a balance is restored between the production of beneficial cholesterol and the deposition of harmful in problem areas and blood vessels.

The positive effect of cheese on the digestive tract also helps in the fight against dysbacteriosis. disorders in the bowels, improving its peristalsis and cleansing processes. To normalize digestion and speed up the metabolism of cheese, it is good to use with vegetable salads and use instead of fat dressings with a lot of spices.

The product is good to use in the autumn-winter period, when vitamin D, calcium and magnesium are not enough to support the body and, in combination with other methods, strengthen the body's resistance to seasonal diseases.

The unique amino acid composition in turn helps to prevent the depletion of muscle tissue, the destruction of cellular structures and intercellular fluid, the nutritional value of which also depends on the quality of processed proteins. Calcium, sodium and potassium are important in maintaining the strength of the bones and their growth, so the cheese can be consumed by pregnant women, as well as during the feeding period, but in the absence of personal contraindications.

Milk proteins are harmful. if you use too much cheese. This is dangerous, as with the personal intolerance of milk proteins, and in the absence thereof. For example, an excess of protein and salt can cause difficulties in the work of the intestines, as well as worsen the work of the cardiovascular system. For this reason, cheese is not recommended for use by people with diseases in this area. If you suffer from pressure drops, it is also better to be more careful with cheese, as it is soaked in saline.

Danger carries in itself and spoiled cheese - pathogenic bacteria that can develop in cheese, will lead to serious poisoning, so it is important to store such a product correctly. Only in the refrigerator - open packaging should not be stored for more than a week, even in brine. Do not forget to cover the cheese, so that it does not weather.

Cheese and slimming

1. Great for inclusion in the composition of protein diets for drying the body and gaining muscle mass, as it helps to actively restore damaged tissue and gain weight due to the growth of muscle cells. Amino acid composition provides the body with important nutrition during active physical exertion. Low calorie cheese allows you to use it shortly before workouts and a couple of hours later in order to speed up the processes of formation of the relief and its strengthening. This factor is relevant for those who want to tighten the figure, for example, after childbirth or after the completion of the rehabilitation period, during which you could not fully engage in sports.

2. Improve digestion. This means efficient digestion of consumed food, its rapid breakdown into nutritional components and their optimal absorption by your body. This, in turn, is a trigger to maintain the metabolic rate, which is important for high-quality and stable weight loss. In addition to this effect, you get clear skin, normalization of pressure and increased tone of the whole body, which is important for an even more active struggle with extra pounds.

3. White cheese - a great nutritious breakfast or snack. It can be combined with lettuce, cucumbers and whole grain bread. In this neighborhood, the cheese turns into a bowel whisk, which improves intestinal motility and helps speed up the metabolism. If you are obese, cheese can be used as a daytime snack, but in the evening because of the rather high fat content, it is better to give up this cheese.

4. Replace cheese with hard, fatter varieties of cheese - this will help to significantly reduce the caloric content of the daily diet.

Of course, it is not necessary to rely only on cheese. If you want to lose weight, it is important to combine the product with an optimal diet, plenty of fiber and complex carbohydrates. Remember that too long and unreasonable use of cheese can lead to the opposite effect - weight gain and poor digestion. In addition, there are people whose body processes milk proteins with difficulty, which can also adversely affect the processes of weight loss. To find out if you are such a person, you can donate blood for the adoption of milk protein. This can be done by a nutritionist - in some weight loss centers they offer to carry out a complete blood test, which allows you to identify a number of products that prevent you from losing weight. For someone it may be cheese and a number of other sour-dairy products. Therefore, if you note that using these products, you can not cope with excess weight, perhaps it is their presence in your diet is the main obstacle and you need to find equivalents suitable for you. For example, soy milk and cheeses based on it.

How to distinguish good cheeses from bad?

Cheese bought at the store should be sealed. When you open it, there should be a certain amount of liquid in the cheese - the remnants of the salt solution. The cheese should resemble pressed cottage cheese of white or beige color. At the cut, you will see several voids of irregular shape. The very structure of the curd will be porous. But if such a store-made product has become cloudy (it has become dry and hard), and yellow, orange and greenish blotches have become visible inside - this is stale cheese. The benefits and harm of cheese depends largely on its consistency and salt concentration. It also matters what kind of milk the cheese is made from - sheep is valued more. But the most useful curd cheese - lamb. It is made in the Carpathians from sheep colostrum, the first milk.

Cheese: good and harm for losing weight

Well, in terms of energy value - is it possible to use this cottage cheese for dieters? We are glad to inform you that, unlike hard cheeses, cheese contains very little fat. A hundred grams of the product contains only 260 calories. This is if the product is made from cow's milk. Sheep cheese is more nutritious - 300 kcal. But modern chemistry can do anything! Look in stores for dietary low-fat cheese. Its energy value is only 160 kcal. It is known that milk and hard cheeses can lead to gastric and intestinal disorders. But not cheese! The benefits and harms of this product depend only on the quality of preparation and storage conditions. Keep in mind that after opening the package, the cheese can be stored in the refrigerator (preferably in its own brine) for no more than a week.

According to legend, the cheese was first discovered by chance by the Arabian merchant Kanan three thousand years before our era. Her cooking is described by Homer in the Odyssey. Thanks to the cultural exchange, cheese has penetrated into Europe. In Kievan Rus, it was for a long time the only well-known cheese and popular product; it was mentioned in the chronicle that sometimes Russians took tribute with cheeses. The now known name of brynze was given by the Geth, who lived between the Danube and Balkans. Today, cheese is one of the main products in a number of national cuisines of Eastern Europe.

Harm cheese

Existing contraindications for sheep cheese are associated with a high content of salt in it. It is undesirable to use chronically suffering from diseases of the cardiovascular and urinary systems, as well as with impaired acidity of the stomach. Salinity of cheese can be reduced if boiled before boiling it or kept in cold water before use.

Brynza, like the rest of the cheese, is incompatible with meat, fish, poultry, legumes, vegetable oil, sugar, confectionery, sweet fruit.

Cheese - benefit and harm
Cheese is a benefit and harm Cheese is called one of the types of white, slightly salted cheese with a characteristic fermented milk flavor and taste. According to its consistency, it is soft and hard, often

For whom cheese is especially useful

Due to the rich composition, specificity of cooking, the product is useful to almost everyone. Especially some groups of people.

It is impossible to overestimate the benefits of cheese for women in the period of menopause and the elderly women, when there is an increased leaching of calcium from the female body.

There is not a single product with such a high content of calcium, so easily absorbed by the human body. If you take calcium tablets, it is poorly absorbed, the proportion of valuable mineral remaining in the body is negligible. Therefore, cheese should be included in the daily diet of all women after 40 years.

Pregnant ladies preferably eat sheep or goat cheese, which is useful for the formation of the skeletal system of the future baby. It is important not to abuse. Salted cheese can be made the main component of salads.

A fermented milk product is useful for children when they have bones and teeth. In order to strengthen the children's body, there is more benefit from goat cheese, because the milk of these animals is hypoallergenic, does not cause allergic reactions, which is important for today's children.

Goat milk cheese suitable for young breastfeeding mothers. The value of cheese - the basis of cooking is hypoallergenic raw materials.

Proteins, fatty acids are necessary for people engaged in heavy physical labor.

If a salty product is daily:

  • improves skin color
  • condition of nails (they cease to exfoliate, break)
  • the teeth regain their original whiteness
  • hair is getting stronger.

Is it possible to eat cheese while losing weight (on a diet)

To attribute the product to dietary dishes is difficult.

Those who want to lose weight should reduce or stop the consumption of salted cheese. It contains a lot of fat. For people with active exercise brine cheese, rich in protein, is perfect for a daily diet.

Brynza is suitable for the purpose of a protein diet, during the "drying" of the body (bodybuilders, athletes involved in arm wrestling). Sheep, goat curds restore the elasticity of tissues, promote the growth of muscle cells, muscle tissue.

Less high-calorie cheese from cow milk. Cheese manufacturers produce a low-fat product. Those who are afraid of gaining extra pounds may include in the daily menu a low-fat version of pickled cheese.

Before you "sit down" on a cheese diet, it is advisable to consult with a dietitian. He will take into account the individual characteristics of the organism, will give the necessary recommendations.

From what age can children be given cheese?

Cheese is one of the favorite foods in almost every family. Young mothers want to know at what age you can add a cheese delicacy to the children's menu. In order to strengthen the immune system of children, cheese is very useful:

  1. It has a lot of proteins needed for tissue growth.
  2. Calcium is more, in comparison with cottage cheese.
  3. A variety of vitamins: A, B, PP, D, E.
  4. Contained mineral salts: iron, zinc, phosphorus.
  5. Fatty acids improve brain activity.

Peanuts up to one year old pediatricians do not recommend adding a cheese product. They believe that the digestive system is not fully formed, while the teeth are not enough, the kidneys of the child will not be able to process the mineral salts contained in the product. Therefore, add cheese to the diet of the child can be 12 months.

Begin by a little bit, from 6-7 g, bringing this amount to 35 g during the year. In addition, they give cheese to children infrequently: in a day or two.

After two years, babies are starting to be treated with fermented milk cheeses, cheese as well.

What can be cooked from cheese and what does it combine with

This product is common among many nations:

Pickled cheese is used as the main components of many dishes.

  1. Cheese is added to many salads.
  2. Pate, sauces are made from it.
  3. Bake slices in the oven. It turns out an amazing snack with a savory taste.
  4. Add to scrambled eggs or scrambled eggs.
  5. Chicken fillet with brynza - a dish worthy of a festive table.
  6. Sheep cheese - delicious filling for pies.
  7. Any pizza cheese can replace pickle.

It goes well with many vegetables, especially:

Classic recipe for home-made cheese

The basis of real cheese is goat or sheep milk, but it is almost impossible to get it, unless you actually farm and keep a flock of sheep or goats. Prepare a useful home-made cheese, more accessible from cow's milk.

  • 1.5 liters of full fat milk
  • 0.5 tbsp. sour cream
  • 2.5 Art. l lemon juice,
  • 1.5 tsp. salt,
  • 1.5 Art. water.

  1. Pour the milk into the container, put on fire.
  2. Pour sour cream, mix thoroughly.
  3. As soon as the milk starts to stiffen, add lemon juice.
  4. Continue to keep on fire for 1.5-2 minutes.
  5. Discard the mixture in a colander, covered with gauze.
  6. After running off the skim milk (whey), wrap up the cheese, press down on top of the yoke and leave for 60 minutes.
  7. Cut the cheese and place in a pickle (water + salt). In half an hour the cheese is ready.
  8. Store it in brine.

How to choose cheese

In order not to be mistaken, to buy high quality brine cheese, it is necessary to pay attention to the following points:

  1. The package must be brine. In it, cheese retains its taste and healthy properties for a long time. The absence of brine indicates the prescription of the product or the manufacturer used a preservative.
  2. Carefully look at the color. The purest white color (a slight yellowish tint may be present). A touch of brown or gray indicates a product stale. It is not desirable to buy it.
  3. There should not be a dried peel. If it is, then the product is expired.
  4. There is no place for preservatives in high-quality pickled cheese. This can be found by reviewing the composition on the package.
  5. An important indicator - fat. If it is not more than 27%, the cheese will be dry and crumble. At 50% and above - the product is soft with a creamy taste.
  6. Do not forget the release date. Fresh pickled cheese is not too salty, compared with the cheese cooked earlier.

How to store cheese at home

If pickled cheese is cooked at home, keep it in the same pickle. And if the product is purchased in a store, you need to remember: the cheese in an open package remains fresh for 4-5 days, stored in brine. If for some reason it is not there, the product is wrapped in aluminum foil, then placed in glass or enameled ware.

It happens that pickled cheese is not eaten quickly. In this situation, a saline solution is prepared (20 g of salt should be filled in 100 g of water). In the brine cheese is stored up to 1 year. Brine is desirable to change monthly.

Some housewives clean cheese for storage in the freezer. It really does not deteriorate longer, but loses its taste.


Summing up, it is noted that the benefits and harms of cheese are in the specifics of cooking a product that is unusual, tasty, healthy. It is important to comply with the measure in use, to be able to properly buy, store. Then the product will be solely for the benefit of health.