Do you love the combination of cheese and wine On vacation with sea or on the summer terrace with a wonderful culinary idyll lures, crusty baguette, a bottle of red wine country and on top a piece of cheese. But not always the combination of wine and cheese is ideal. On the contrary, it is sometimes better to leave one more of both. The rule of thumb: cheese and wine from the same region usually well tolerated. Thus, a discreet Swiss Emmentaler fits perfectly into a neighboring Fendant wine, a German or a French Chasselas Chasselas, while a pungent cheese, like to combine for example a ripe Camembert or Brie, a strong Portuguese red wine. If you like to experiment, please try a mal a Harz cheese, marinated in vinegar and oil with a hearty rye bread and a little cumin for a Pinot Gris from the Mosel. Generally, a stronger and more tasteful wine goes into a somewhat more subduedCheese and vice versa. For a successful often served as dessert menu is a selection of fine cheeses with appropriate wines. Usually, this begins with the milder cheeses and works its way slowly and against spicy flavoursome cheese. Cheese as food was probably already known to our ancestors in the Stone Age, who found in the stomachs of captured young ruminants resulting from the fermented milk Labquark. The art of cheese developed, however, only between 10 and 8 Century BC with the spreading grazing. However, cheese is mainly valued as food in Western cultures, while the cuisine in Asia, Africa and Latin America, cheese is not known. The Chinese regard the cheese for example, as spoiled milk. The reason for the different growth mode of cheese must be sought mainly in the lactose intolerance of the populations. If you are wondering now whether it was ever so healthy cheese that can have a uniquebe answered yes. The cheeses are contained in concentrated form all the important nutrients that make the milk so healthy. So you take the cheese with high-quality protein, calcium, magnesium, potassium, zinc and phosphorous in milk fat and put besides vitamin A, B vitamins and beta carotene. Cheese buffers also like the way, from all dairy products, acids, and thus protects the enamel against erosion, and thus indirectly against tooth decay. If you now belong to the people who pay close attention to their cholesterol levels, you should consider when buying a low-fat cheese is always that fat is usually the taste-makers. The likelihood of having to deal with an aromatic cheese is at twelve percent fat in dry matter fairly low. Therefore, applies here: rather eat less, but enjoy a really good cheese. The abbreviation “fat in dry matter” stands for “fat content”. When dry, the share of the cheese is called without water. The dry remains with cheesealmost constant, while the water content decreases steadily. Therefore, the dry forms the basis for calculating the fat content in cheese. Some manufacturers are now also indicate the absolute fat content. If this is not specified, the following approximate rule of thumb: The total fat content is usually half of the declared fat i-Tr-value, with cheese it is about one third.

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