Cheese with green Pesto

This cheese with a soft, supple texture has a small round "eye" soft spicy taste with a spicy flavor and an unusual aroma of pesto sauce with basil mixture, nuts and garlic. The taste and texture similar to cheese very hard goat, with a fat content of about 50%.

It can be served as a snack or added to pizza, spaghetti, ravioli. Beautifully it looks on a cheese plate, creating a delicious accent. Recommend to a table with a white semi-sweet wine or champagne.

This cheese was born only in 2006 and managed to surprise many. As is known, pesto made from basil and pine nuts, with the addition of parmesan cheese, pecorino sheep sometimes. Thus it adopted in Italy. A resourceful Dutch recipe turned upside down and prepared the other way around - the cheese with the addition of pesto. Thus, there was a Gouda with a greenish-blue color and a pleasant taste of basil. Varnish delicious green pesto cheese Baziron not only pleasant but also useful. This product is rich in protein and milk fat, it contains B vitamins and minerals. Eating cheese with green pesto can improve brain function, significantly strengthen bones, normalize the metabolism, improve the condition of hair, nails and teeth. Prepare Gouda cheese with green pesto made from pasteurized cow's milk. It is mixed with a starter culture and rennet, then add the sauce - green basil and garlic. Weight curdled, it is heated and collect fragments of thick, squeeze the serum. Cheese heads are placed in brine for several days. Then they are placed in storage for nearly a year, which is supported by 90% of the humidity and temperature of 12 ° C. After a four-week exposure cheese takes on a bright green color.