Rougette

Soft cheese always looks suspicious. However, once you try it, there is no doubt that the cheese is wonderful and its mold is indeed noble. Rougette a worthy representative of this category of cheeses.

History and technology making

Cheese making technology Rougette (Bavarian red) was developed by a Bavarian company Kaserei Champignon of Allgoya – a region in the south of Germany. For more than a hundred years, hereditary cheese makers have been making soft cheeses, inventing new recipes. About 30 years ago they received Rougette

Ingredients: pasteurized milk, cream, salt, rennet, paprika extract (dye), thermophilic lactic acid bacteria, ripening cultures.

In principle, this cheese is prepared like other soft cheeses. Except that it has a special fat content, thanks to the large proportion of cream. According to the manufacturer, it contains “triple cream”. Pasteurized milk, due to local requirements for the quality of products.

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Before being sent for ripening, white mold spores are applied to the surface of the cheese – penicilla… It is called “noble” – it does not harm the human body. But it gives the product a pungent smell and a greater pungency of taste than cheese without mold.

Cheese with a washed crust (washed edges) – that is, during the ripening process, it is washed five times with brine, which inhibits the growth of white mold. But it promotes the development of red bacteria, which stain the crust in a characteristic color. The paprika extract enhances the shade. As a result, the surface of the cheese is two-colored: white with red.

Features of cheese Rougette

You can find various mold cheeses on sale, among which Camembert and Brie are most similar to Rougette… But the latter has clear differences:

  • Beautiful orange-red surface with a velvety white skin.
  • Delicate fatty taste of the bulk. A spicy and bitter crust that intensifies as it matures.
  • The smell is delicately called “spicy”. In fresh cheese, it is quite pleasant, mushroom, but with storage it becomes sharper, ammoniacal.

Those who have eaten this cheese note a strong smell, which is called “for an amateur”. Not everyone can appreciate it, some people think that the cheese has gone bad. But the wonderful delicate taste makes you forget about unpleasant associations.

Beneficial features

This type of cheese has no specific useful properties. This is a high-calorie, complete and simply delicious product. Its value:

  • proteins that are well absorbed,
  • high fat content,
  • biologically active substances (including vitamins),
  • minerals.
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Rougette has no restrictions and contraindications.

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What do they eat with Rougette

Cheese is delicious on its own and is often used in a classic combination with bread. Avid food lovers use it more widely:

  • added to salads,
  • stuffing baked goods,
  • eat with meat
  • with nuts and exotic fruits.

Especially popular as a snack with white wine.

It is interesting Specialists Kaserei Champignon have developed modifications of their Bavarian red – grilled cheeses Rougette (Rougette GrillKase). There are two varieties of grilled cheese: plain and pickled in herbs and butter. They are intended to be browned and consumed melted.

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