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eu ...mancam branza ...mucegaiul colega mea

Danish Blue cheese, also known as Danablu if it is made in Denmark, is a light, blue-veined cheese. This semi-soft creamery cheese is typically drum or block shaped and has a white to yellowish, slightly moist, edible rind. Made from cow's milk, it has a fat content of 25-30% (50-60% in dry matter) and is aged for eight to twelve weeks.

Before aging, rods are used to pierce the formed curds to distribute the mold (Penicillium roqueforti) evenly through the cheese. The holes can still be seen when the finished wheel is cut open.

Danish Blue was invented early in the 20th century by a Danish cheesemaker named Marius Boel with the intention of emulating a Roquefort style cheese. Danish Blue has a milder flavor characterised by a sharp, salty taste.

Internationally Danish Blue is often served crumbled on salads or as a dessert cheese with fruit, but the Danish way of eating it is on bread or biscuits.

Yummi 8)

Asta e una dintre preferate :)

Saharian a scris:

Internationally Danish Blue i

Asta e una dintre preferate 8)

Yummi!

ellla a scris:

Va place? Care-i fenomenul? Care e explicatia stiintifica, parerea pro sau contra, privind consumarea branzei cu mucegai?

Oribila...JUR! Nu pot sa mananc asa ceva, chiar daca e delicatesa. Am avut ocazia de mai multe ori, dar nu am mancat. Cred ca o data am gustat si am zis ca mi se face rau. Nici mirosul nu il suport!

cocky12 a scris:

Oribila...JUR! Nu pot sa mananc asa ceva, chiar daca e delicatesa. Am avut ocazia de mai multe ori, dar nu am mancat. Cred ca o data am gustat si am zis ca mi se face rau. Nici mirosul nu il suport!

Trebuie sa cresti in ale gurmande specialitati din lume. Cu varsta incepi sa apreciezi si altceva decat hot dog, hamburger, pizza, pasta ...... apare si aspicul si fripturile crude eventual si atunci o sa realizezi ca branza e cea mai inocenta specialitate de pe masa!!!!