Smoked cheese

Any cheese that has undergone a special smoking stage is called smoked cheese. As a rule, this product is characterized by a yellowish-brown crust, which is the result of the processes of vulcanizing the surface of cheese at high temperatures. It is noteworthy that the tradition of making smoked cheese originated in Denmark, so the country rightfully ranks it among its greatest inventions.

Mostly smoked cheese is made in one of two ways: cold and hot smoking. The cold smoking method, depending on the type of cheese, can take from a week to a month. Cheese is smoked in temperature interval from 21 to 32 ° C. Interestingly, this method does not require constant control, therefore, at some enterprises, cold smoked cheese is made without direct human participation.

Regarding the hot method of smoking, we can say that it is more complex, and therefore the process is partially or completely under human control. Such smoked cheese is heat treated at a temperature of 38-88 ° C for a shorter time.

In addition, there is another way to produce the so-called smoked cheese, which some unscrupulous producers resort to. They use less expensive varieties of cheese and "bathe" it in liquid smoke, flavors and food dyes, aiming to achieve a similar color and flavor to the original smoked cheese. It is clear that such a product is of low quality and can hardly be called smoked cheese.

As for the varieties of high-quality smoked cheese, a lot of them are known. They are made from certain types of famously expensive cheeses: Gouda, Gruyère, Cheddar and Mozzarella. There is also smoked processed cheese, which in our country is usually called sausage. The calorie content of smoked cheese is approximately 380 kcal per hundred grams of finished product.

Benefits of smoked cheese

The benefits of smoked cheese can only be from a high-quality product, which contains exclusively components provided by the production technology. Such a dairy product is rich in calcium and phosphorus, which are so necessary for us for the health of bones, nails and hair.

In addition, fats in smoked cheese have increased nutritional potential. Due to this, the calorie content of smoked cheese is also quite high, and the same fats act as sources of fatty acids for the human body, as well as vitamins A, E and D. The benefits of smoked cheese are contained in a non-high protein content of high quality, which, in turn, has a set of amino acids necessary for human health.

Harm of smoked cheese

The harm of smoked cheese can affect the human body in the event of a large amount of dangerous substances - the so-called food additives E - both artificial phosphate and salts. They are conceived to provoke the occurrence of severe allergic reactions. In addition, phosphate supplements are especially harmful to people who have kidney disease.