Blue Cheese can be purchased from the market and has a very unusual smell and taste. Blue Cheese is a product obtained by adding Penicillium to the milk for producing cheese that has blue moulds. Blue Cheese is popular in many parts of Europe and has several health benefits apart from its unique taste and appearance.
Let us have a look at some health benefits of consuming Blue Cheese that has a shade of blue with strong flavor and salty taste:
Blue Cheese is a good source of protein that helps in the development of muscles. Blue cheese contains about 6 gram of protein in One oz.
Blue Cheese is another dairy product that has Calcium to help in the development of bone and gives strength to our teeth. One oz. of blue Cheese contains more than 120 mg of calcium and the other essential minerals as a source helps further in preventing tooth decay.
Potassium found in Blue Cheese helps in improving the metabolism rate of the body and prevents heart related disease.
Vitamins are also part of blue cheese and commonly found vitamin B and D are part of it. This added content helps in the development of bones and proper functioning of our body, especially the nervous system related functions.
Blue Cheese is a worth trying food item for your health and a unique change in your normal usage of milk cheese.
First cheese production in Lubango/Angola for Jembas. Product is the typical dutch semi hard cheese Gouda. The very first batch was produced from milkpowder. A kraeber dairy systems / dairy technology ( Handewitt, Germany) project by Egon Ahrens and Arno Kraeber on behalf of Rodiek GmbH, Bremen, Germany. Video Rating: 0 / 5
In episode two of a five part series, Fair Oaks Farms social media director Anders Porter dives deeper into the cheese-making process with Dave, the Plant Manager. Join us to learn more about the process of preparing the milk to be made into cheese. Video Rating: 5 / 5
Karl Klessig believes in running his dairy the old-fashioned way. His cows aren’t fed in the barn, but move from pasture to pasture, feeding on grass. Karl says this method not only produces great tasting milk, but the cattle manure is a natural fertilizer. The family’s Saxon Homestead Creamery is known for their unique cheese products as well as their milk. Video Rating: 5 / 5
Chris Kallmyer presents his project FERMENT[cheese], a collaboration with cheese-maker, Sue Conley of the Cowgirl Creamery. Incorporating field recordings of John Tavernas Dairy and the Cowgirls facilities, Chris examines the process of cheese-making from agriculture to affinage. Spatialized sound in the Little William Theater with samples of artisanal cheese. [Mt. Tam and St. Pat to be featured.] Micro Concerts are a part of Machine Project’s 2010 artist residency curated by Chris Kallmyer. AIR, the Hammer Museum’s artist-in-residence program, is supported through a major grant from the The James Irvine Foundation. Video Rating: 0 / 5