Dutch cheese, which we used to see on store shelves, is a descendant of Dutch edamer. This is a solid dairy product, the taste of which depends on the degree of aging. It can be salty, sweet, sour or neutral. The original Dutch edamer is painted in a pale yellow tint. His taste has a subtle sour notes and a faint nutty flavor. The cheese structure is considered noble - tender, plastic, but quite dense. What you need to know about the product, which cheeses are considered Dutch and is it safe to introduce them into your daily diet?
Cheese - a food product based on cheese-suitable milk, lactic acid bacteria and special enzymes that curdle milk protein. The protein that we get from cheese is absorbed much more easily and efficiently than milk. Extractive substances with which cheese is abundant stimulate appetite, promote salivation and prepare the gastrointestinal tract for active work. Useful nutrients from a dairy product are absorbed by 98%. Among them are retinol (vitamin A), ascorbic acid (vitamin C), tocopherol (vitamin E), B vitamins and minerals. Cheese is a milk concentrate. The ratio of proteins / fats / carbohydrates / nutrients in it is optimally balanced to cover most of the needs of the body.
Varieties of the food component
Dutch cheese is classified as hard cheese. By hardness, the ingredients are divided into soft, fresh, threaded, hard, semi-solid, hard rifled. Dutch-type cheeses are made predominantly in a rounded oblate or oval shape. They have small eyes or a completely flat smooth surface of the slices. The taste of the product is sharp, slightly salty, neutral varieties are also popular. Mass fraction of fat (on dry matter) is 45%. There are dozens of varieties of product in the Dutch cheeses category. We will analyze the most popular of them.
Hard cheese native to the Netherlands. The basis is cow's milk. Fat content - from 48 to 51%. The product is made in the form of a medium-sized circle. The young cheese has a soft creamy taste, which with age becomes more pronounced, rich and clear. As it ripens, the structure also changes - it becomes dry and crumbly.
Burenkass is one of the variations of the gouda. It is prepared exclusively on farms from unpasteurized milk. The ripening period is at least 18 months, and the maximum period reaches 4 years. 4-year-old head of Dutch cheese is covered with an orange crust, the flesh is painted in a pale yellow or linen shade. The product is dense, crumbly, characterized by a nutty taste and a bitter coffee finish. Ripening period affects the brightness of tastes. The older the cheese, the more refined and less sharp its taste palette. Most of the cheese lots of the Burenkasse remain in the Netherlands. For export is a minimal part of the ripened heads.
Another Dutch cheese based on cow's milk. Its taste is very similar to traditional varieties like gouda or emmental. Manufacturers indicate that the flavor palette is nutty and soft. The fat content of leerdam is 45%. The product is traditionally sold with huge heads, the weight of which reaches 12 kilograms.
Semi-hard cheese, which belongs to the middle price category. The product is made in the form of spherical heads. The taste of the product has a distinctive nutty notes, and the smell intensifies as it ripens. young edam is not sharp, tender, sweetish with piquant notes. The more mature edamer is dry, unsalted and has an intense flavor. Cheese is prepared on the basis of pasteurized cow's milk. The amount of liquid varies from 40 to 50%, and calorie content - from 300 to 380 kcal per 100 grams.
This is a natural aging product that is famous for its delicate nutty taste and large eyes. Maasdam is among the top 3 most popular cheeses in Holland and is in great demand among gourmets around the world. In the first stages of production, the Maasdam is no different from the edamer or gouda. Later, as it ripens, voluminous eyes appear in it. This is due to fermentation and the effect of gas on the pulp. The diameter of the eyes varies from 1 to 5 centimeters. Natural fermentation gives not only a special structure, but also a flavor. The ripening period is 4 weeks or less. The ripening period of the Maasdam is much shorter than that of other Dutch cheeses due to cheese starter cultures. They contain propionic bacteria, which provide the product with a characteristic fresh taste, large eyes and rapid ripening.
Hard Dutch cheese, the structure and taste of which are very similar to gouda. The main difference is the manufacturing technology - pasteurization is used for romano. The finished product contains at least 48% fat, in gouda this indicator is always less than 48%. Roomano is prepared from cow's milk and left to ripen for 4-5 years. Taste palette combines both sweet and salty notes, which alternately replace each other and act on taste buds. Gourmets especially note the iris aftertaste of romano, which is very rare in hard cheeses.
The chemical composition of squared hard cheese
|Calorie content||350 kcal|
|Alimentary fiber||0 g|
|Ascorbic acid (C)||0,7|
|Pantothenic Acid (B5)||0,3|
|Folic Acid (B9)||0,011|
Benefits and possible harm of hard cheese
The most important component of Dutch cheese is polyunsaturated fatty acids. They protect cells from the oxidative process, and a person from aging, regulate blood sugar, protect against diabetes, restore a harmonious psycho-emotional state.
Dr. Dariusz Mozaffarian heads the Department of Nutrition at Tufts University School of Nutrition and Behavioral Sciences. He believes that lactic amino acids are relatively good for our health. Milk fat is neutral, so it should not be removed from the food basket or abused.
The dairy product is replete with healthy nutrients. It strengthens the protective functions of the body due to ascorbic acid (vitamin C), improves the quality of the skin and vision due to retinol (A) and stimulates the body's vital functions due to mineral substances. But their usefulness is too small before a possible danger.
The concentration of salt in the cheese exceeds all acceptable indicators. One full bar contains more than the daily intake of sodium (Na). In addition to cheese, a person also uses a number of salty foods. This affects the work and condition of the vessels, leads to edema and affects the functionality during the day.
Cow's milk may contain hormones and antibiotics. Hormones get there because of the peculiarities of the structure of the animal body, but antibiotics are delivered to milk by the person himself. Farmers give cows special nutrition or injections for faster growth and greater milk production. Enzymes do not dissolve in the body of the animal, but get straight to our plate. The result is hormonal disruptions, psychoemotional disharmony, sudden jumps in weight and uncontrolled eating behavior.
How to protect yourself? First, make your diet varied. Avoid daily cheese sandwiches in favor of toast with avocado, fruit or meat from the oven. Secondly, try to reduce the use of dairy products to a minimum. Instead of the usual half of the bar, eat a quarter, gradually reducing the dosage. Thirdly, buy only quality cheeses. The producer must responsibly monitor all production cycles, keep the cows in comfortable conditions, produce a painless milk intake and slaughter.
The price affects the quality of the finished product, since it is formed from the total costs of manufacturing the 1st bar. Buy cheeses from the middle or high price category to reduce the risk of antibiotics, hormones and other harmful impurities.