The taste of Dutch cheese is largely dependent on the degree of aging. She, in turn, can make the product salty, sweet, sour or neutral. And how useful is it? Are there any harmful qualities? And how many calories are in Dutch cheese? Read the answers to all these questions in the article.
Product Overview
Cheese is made on the basis of cheese-suitable milk, bacteria and enzymes. The latter contribute to the folding of milk protein.
There is a sufficient amount of extractive elements in Dutch cheese. They stimulate appetite, and also prepare the digestive tract for active work. Read more about the beneficial and harmful properties of this product below.
About calories
Cheese is considered a fairly nutritious product. 100 g contains about 330 kcal. The same weight accounts for 24 g of protein, 23 g of fat and 4 g of carbohydrates.
Cheese, which is made according to the requirements of GOST, must have firm and even crusts without damage.
What is hard Dutch cheese good for?
First of all, it helps to accelerate the absorption of carbohydrates and normalizes blood sugar levels. Dutch cheese is highly nutritious. Thanks to this, it can be used to recover from mental and strong physical exertion.
In the second, it contains calcium and phosphorus. They are useful for hair, nails, bones, as well as muscle tissue. Potassium in Dutch cheese has a positive effect on the state of blood vessels and the heart. And thanks to a mineral such as sodium, there is support for the water balance in the body.
What is the harm of the product?
Dutch cheese, as you can see, has a lot of advantages. But we should also mention the negative side of this product.
So, as they said, cheese is characterized by high calorie content and fat content. For this reason, it should not be consumed by those who have problems with the work of the gallbladder and liver. Also, people who are overweight should be discarded.
There is no Dutch cheese for stomach and intestinal ulcers. Some people have an allergic reaction to Dutch cheese. This is explained by the individual intolerance of some components, for example, milk protein. If this happens, an antihistamine should be taken.
Another product is strictly forbidden to use for enteritis and kidney disease.
How to choose the right cheese?
When buying a product, pay attention to the color of the head. Natural cheese is always yellowish or white. But at the same time, the color should be uniform. The bright yellow color of the product indicates the presence of dye in it.
If there are cracks in the crust, then you should not purchase such a product. Since mold bacteria can accumulate in them.
Also, there should be no oily discharge on the surface and slice of the product. This suggests that the cheese was stored incorrectly.
About the chemical composition of the product
It should be noted that it contains a large number of vitamins such as A, E, B1, B2, B6, B12, C, B5 and nicotinic acid. In addition, the composition of Dutch cheese includes macronutrients: potassium, calcium, phosphorus, magnesium and sodium. Also, this product is rich in trace elements: zinc, copper, manganese and iron.
If a person consumes about 200 g of cheese per day, he will receive all the necessary nutrients that are so necessary for his body.
But do not overdo it with the use of this product in food. Since the concentration of salt in the cheese exceeds all acceptable indicators.
About Product Varieties
In order to understand the fat content of Dutch cheese, you should turn to its variety. There are several types. This product belongs to the category of hard cheeses. And, according to her, it can be divided into fresh, rifled, soft, hard and semi-solid. Cheeses of this type are made in an oval shape. Mass fraction of fat on dry matter is 45%.
One of the most common and most famous types of Dutch cheese is gouda. It is made on the basis of cow's milk. And its fat content is about 50%. This product has a mild creamy taste.
The next type, Burenkass, is made from unpasteurized milk. As a rule, the head of this product is covered with an orange peel, and the flesh has a linen color. This cheese has interesting tastes: it has an amazing nutty finish. And, of course, the older the product, the more sophisticated it is. Unfortunately, most cheeses of this kind remain in the Netherlands. Only a small portion of the product is exported.
Leerdam is also a type of Dutch cheese and is produced in the Netherlands. In taste, it is very similar to gouda. However, manufacturers claim that it also has a nutty flavor. This product comes in large heads, each weighing about 11 kg.
Edam is a semi-hard cheese. It is made in spherical heads. Its price category is considered average. The smell of the product increases as it ripens. It differs from the rest of the species in a sweetish and delicate taste with notes of walnut. Mature edamer has a dry and intense flavor. This product is made on the basis of pasteurized milk. Cheese fat content is about 47%.
Most likely, you have more than once seen a product with large eyes on the shelves of stores, which is called Maasdam. It is famous for its delicate nutty taste. This product is the most popular among other types of cheese. The formation of ocelli occurs during the manufacturing process. This is explained by the fermentation process and the effect of gas on the pulp. The diameter of these eyes is 3 cm. Due to fermentation, the cheese acquires a peculiar flavor. It should be noted that the ripening period of this product is the shortest. He is one month old.
Another type of cheese, which in its taste is very similar to gouda, is roomano. These two products differ from each other in manufacturing technology. So pasteurization is used for romano. Its fat content is more than 49%, and in gouda this indicator is much less. Also, this type of cheese is characterized by an iris aftertaste.