Vitamin B9 (Folic acid, Folate)
Vitamin C (Ascorbic acid)
Vitamin E (Alpha- Tocopherol)
Vitamin K (Phylloquinone)
Health Benefits
Reduces cholesterol, Improves digestion, Presence of calcium, Presence of calcium makes teeth strong & healthy, Strengthens the immune system
Aids nervous system
Other General Benefits
Improves digestion, Improves Nutrition
Presence of calcium makes teeth strong & healthy, Protects arteries, Prevents Cancer
Skin Care
Provides supple, healthy and glowing skin, Reduces blemishes and dark circles
Exfoliates dead skin from body, Gives glowing and flawless skin, Gives a smoother skin, Natural skin softner
Hair Care
Results in shiny hair
Best remedy for dry and rough hair, Excellent hair conditioner, Stimulates hair growth
Nutritional Importance & Uses
Uses
-
Used to make dressings and toppings on Burgers and Salads
Nutritional Importance
Good source of Calcium, Good source of protein
Contains good amount of Vitamins, Contains high levels of Fat, Contains Magnesium, Good source of Calcium, Good source of calories, Good source of Potassium, Good source of protein
Allergy Symptoms
Anaphylaxis, Cramps, Diarrhea, Labored breathing, Nausea, accompanied by vomiting, Oral swelling, Swelling of throat, Vomiting, Wheezing
Diarrhea, Hoarseness of the throat causing difficulty in swallowing, Itchy Skin rashes, Nasal congestion, Persistent coughing bouts, Runny or stuffy nose, Swelling of throat, Vomiting, Watery eyes, Wheezing
What is
It is a sort of whey cheese common in the Balkans, made from whey of sheep, goat or cow milk.
- Blue cheese is a general classification of cheese that have cultures of the mold Penicillium added, so that the final product is spotted or veined throughout with blue.
- It carries a distinct smell, either from that or various specially cultivated bacteria.
Flavor
Milky, Sweet
Salty, Sharp, Tangy
Aroma
Fresh
Sour smell, Strong
Origin
Israel
Europe, France
Ingredients
Whey of sheep, goat or cow milk
Cheese Salt, Mesophilic starter culture, Milk, Penicillium Roqueforti bacteria
Fermentation Agent
-
Mold Penicillium glaucum, Mold Penicillium roqueforti
Things you need
Container
2 Bowls, Sauce pan, Stirrer
Preparation Time
1 hour
15- 20 minutes
Refrigeration Temperature