Our people are somehow used to blue cheeses and agreed to consider them noble. Even fans of such varieties appeared that are not bothered by the presence of mold in them. But green cheese is still a novelty for many. People suspect that this is also a variety of mold varieties and they are wary of it. Meanwhile, in bygone Soviet times, green cheese was enviable and cost a penny. Those who remember those years were even pleased with the new appearance of cheese to the people. And by the way, mold has nothing to do with its color.
The origin of green cheese
Switzerland gave it to the world - the birthplace of many varieties of this product. Back in the eighth century, in the canton of Glarus, the monks successfully produced green cheese. The name "Shabtsiger" was given to him already in the middle of the fifteenth century, when his recipe was officially documented. The main advantage of the Swiss product is a very long shelf life. Since it is made exclusively from skim milk, it does not deteriorate for several years.
Over time, green cheese began to be produced in other countries. Not all varieties are recognized, since dyes are sometimes used to obtain the desired color. Among the most successful rivals of Schabciger, Italian green pesto cheese can be mentioned. It is based on the technology of cooking parmesan. The taste has a pronounced note of basil. Italian green cheese was named after the famous sauce, whose taste is somewhat similar to the taste of cheese. The Dutch even lay the ingredients of this sauce in their version of the product.
Production technology
To cook green cheese, the Swiss in a standard way ferment milk, drain the whey and leave the mass to ripen. When it is properly compacted, it is rubbed with salt, spices and herbs - fenugreek, bread grass or blue clover. Packaged in forms (most often cone-shaped, for subsequent grating convenience), the cheese is dried.
It is the interaction of the blue color given by plants and the yellow shade of milk that gives the characteristic color to the finished cheese. The taste of shabtsiger is also very memorable: brackish, quite sharp, with bitterness and a distinctive distinctive aroma.
Green Cheese Omelet
In our country it is easier to buy green pesto cheese than a scabciger. In Italy, it is used in salads, a wide variety of fish and meat dishes, pizzas and, of course, as an accompaniment to pasta. Green cheese is good as a snack for wine. There are first courses with his participation. Our people loved to serve green cheese for breakfast. Recipes of morning dishes with him are quite diverse. Usually it is either bought already rubbed or rubs on its own.
In the morning, a green omelet is very seductive. For its preparation, a small bunch of onion-feather is chopped as finely as possible. Three eggs are beaten with a spoonful of grated green cheese and white pepper. In olive oil, green onions are slightly lightened at first ; when it starts to darken, the egg mixture flows in. Omelet can be browned on both sides, or when the eggs begin to thicken, wrap the edges in the center, turn off the burner and hold for a couple of minutes in a skillet. The dish does not need any spices or salt: green cheese contains enough in itself.
Green cheese croutons
Fast, tasty and healthy morning meal! A little fresh washed spinach and a quarter of peeled avocado are passed through a blender, mixed with shavings of green cheese and laid out in four thin slices of bread. You can add some sauce to the mixture (pesto, of course, is most suitable), or you can do without it. Pre-croutons are fried in vegetable oil - and before lunch you will not want to eat, despite the fact that breakfast is quite dietary.
Beer snack
Green cheese is also useful for fans of the foamy drink - it is salty and spicy, so the snack turns out to be delicious. A glass of peeled peanuts is roasted over medium heat in a dry frying pan for about five minutes. Green cheese, ground pepper, dried garlic, a little sugar and a spoonful of olive oil are ground in a bowl. In this mixture, nuts are crushed and put on a baking sheet in the oven for about five minutes. With such an appetizer, beer is drunk much more soulfully than with store crackers or chips.