Cheese is a food full of nutrients and an excellent protein source. In addition to living microorganisms which – which help in the balance of the intestinal microbiota – have vitamins B12, B2, D, A and K2, high density in calcium and other minerals such as phosphorus, sodium, aelênio and zinc, essential substances for bone health, muscle function, nervous system and maintenance of immunity.
They also contain fatty acids, which can be beneficial for heart health if consumed in moderation.
And is eating the bark of bad cheese?
According to the medical nourologist Durval Ribas Filho, president of the Brazilian Nutrology Association, the shell is not present in all types of cheese – such as fresh white – but many act as protection, as it has the function of helping to develop consistency, taste, aroma, maintaining internal humidity and preventing them from spoiling.
“In most cheeses, the cortex forms a sort of compact layer and, therefore, it is as if they were part of the core of cheese, being different edibles and rich in mold, yeasts and bacteria” of the good “, he explains.
Some skins even add flavor and offer a different gastronomic experience. “However, eating some skins can bring risks because they contain substances not indicated for consumption,” he adds.
Natural shells-
- The soft mass cheese with a white mold – brie and Camembert are covered by a thin crust of mold (white penicillium) which – while these mature cheeses – become impregnated with red, brown and yellow pigments.
- Soft pasta cheese with washed shell – types of epiisis of bourgogne or reblochon. The shells have a more pronounced flavor of the cheese nucleus.
- Semicode pasta cheese – Tomme de Savoie. The flavor of the shell is strong and, for many people, not very attractive for consumption.
- Cheese with white or blue shell and the kingdom: the cortex is edible, but it can change the taste of cheese, like everyone else.
- Hard mass cheese – such as Parmesan, Gruyère and Emmental. Due to aging, they have a more difficult shell to bite. There are those who discard, but there are lovers and can be reused in culinary use.
- The blue-like roquefort cheese and gorgonzola are characterized by 6 green mold, caused by a mushroom that develops during the maturation of the cheese. The cortex can be slightly salty of the interior of the cheese. Despite the addition of flavor, there are people who do not like their appearance.
“Of edible shells, many can be used in culinary preparation, such as Parmesan, which if grated can accompany soups or broths: and white mold cortex for use in risotto.”
Non -edible – Artificial cortex
Among these of wood, fabrics, plastic or wax coverage.
- Some types of Cheddar are marketed involved in a thin fabric that should always be removed.
- Gouda has a plastic, red or black cover which must also be discarded.
- Some provolons have layers of wax or plastic, which are not digestible and intestinal risk problems.
“Another caution is with contamination by cheese with dirty shell, storage scarce or contaminated with unwanted mushrooms. There is a risk that it is a poisoning from food,” warns the doctor.
Source: Terra
Ben Stock is a lifestyle journalist and author at Gossipify. He writes about topics such as health, wellness, travel, food and home decor. He provides practical advice and inspiration to improve well-being, keeps readers up to date with latest lifestyle news and trends, known for his engaging writing style, in-depth analysis and unique perspectives.
