Ruzhette cheese is the hallmark of German cheese makers. Despite the fact that it is generally accepted in society that the Swiss and French are considered the world’s best cheese producers, the Germans, with their ancient traditions, do not lag behind their European counterparts.
In addition to many different recipes, specialists from Germany can boast of being methodical in carrying out even the smallest items of the manufacturing instructions. Since this mechanism has not changed for centuries, contemporaries got a unique chance to taste natural products, which are identical in taste to what they ate a hundred years ago.
Five times washed peel
All cheeses are classified as food products that are created using a certain type of milk. There are exceptions when the milk of different animal species is mixed, or something else is added there that does not fit into the traditional framework.
In addition to the main ingredient, cream is required, the fat content of which each manufacturer chooses independently. The future structure and the presence of a characteristic creamy flavor will depend on this, so famous cheese dairies prefer to keep the proportions a secret.
It will not do without enzymes or lactic acid bacteria, which are safe for the human body and can even serve him well. And the chemical composition of the right created ruzhette will delight you with a huge amount of milk fat. It is able to boast of many beneficial compounds of natural origin that have a beneficial effect on digestion processes.
Since there are several classifications in the world for determining the finished product, the mention of roulette is possible in each of them. The focus is on consumer characteristics, taste characteristics and production nuances. The last point provides for the division into ordinary hard and soft varieties, as well as sour-milk and rennet versions. But almost always the top of the ranking is occupied by elite versions with mold. They are more expensive than options for the mass consumer, but they are really worth the money spent.
One of the most popular delicacies is Rougette, which in international terminology is called Rougette. The birthplace of goodies is Bavaria. Here, a delicacy with a five-time washed crust was learned to cook perfectly.
And this despite the fact that this soft variety is a relative newcomer to the supply market. But due to the fact that it bears little resemblance to other moldy masterpieces, the cheese quickly found its consumer, admiring the aromatic and taste characteristics.
Otherness
The Germans themselves highly appreciated the creation of the hands of the Bavarian masters. They put it on a par with the legendary cambozola and dorblue, which already speaks of the quality.
Outwardly, the product will stand out due to the unusual coloring that it received thanks to paprika. The crust turns out a little reddish, but gourmets compare it with brie in taste.
Rousette will stand out even against the background of similar soft offers from the elite class. We are talking about a specific ammonia flavor that the crust has. Because of this, experts advise not to use it as part of other dishes in order to be able to rightfully appreciate the whole rich range.
In fashionable restaurants, it is served as an appetizer during an aperitif. The ideal combination for it is a dry white wine that does not cover the subtle aftertaste, as is often the case with sweeter table red wines.
If the consumer does not like alcohol, then homemade cakes will be its best replacement. German hostesses prepare delicious buns with an interesting filling, which, under the influence of temperature, turns into a viscous consistency worthy of the food of the gods.
Thanks for all these qualities follows a complex multi-stage production process. It provides for mandatory washing with brine. It is this salty liquid that guarantees the formation of that very signature crust. And as moldy mushrooms, only noble white species are used, which in moderation do not cause significant harm to the human body. The only exception is individual intolerance or an allergic reaction, which happens extremely rarely.
Benefit for health
The secret weapon of the presented cheese is the vitamin and mineral composition. It will please with the presence of a huge amount of B vitamins, vitamin D, phosphorus, calcium.
Without vitamins of group B, the body quickly wears out the resources of the nervous system, which is expressed in insomnia and stress, even without objective reasons for this. They also have a positive effect on maintaining muscle tissue always in good shape.
And without vitamin D, it will not be possible to protect your bone tissue at the proper level, because the risks of developing osteoporosis increase several times. This is especially true for the elderly. Also at risk were teenagers, whose skeleton is still growing and may become a victim of rickets.
The final active force is potassium, which is necessary for every person for the stable functioning of the cardiovascular system.
If you just don’t feel like eating slices, you can always supplement them:
- exotic fruits;
- berries;
- nuts.
So it will turn out to create a more piquant tandem.
Possible harm
Many fans of moldy cheeses believe that if they are consumed separately from alcohol, then any harm will be reduced to zero. But even those who prefer to savor roulette as part of the filling of pastries can endanger themselves if they do not adhere to the maximum daily allowance.
Otherwise, you may encounter a case of overeating, when the stomach can no longer cope with the load placed on it. This is also explained by the fact that the calorie content of hundreds of grams of the product is high here, so it is better not to use more than 50 grams at one sitting.