The puzzone di Moena is a raw whole cow's milk cheese with a semi-cooked paste and washed rind. During maturation it develops characteristic hints, more similar to blue-veins - intense, pungent, slightly spicy flavor and aroma with a bitter aftertaste; give here the name "stinker". The shape is cylindrical, 35 cm wide, with a 10 cm side and an approximate weight of 10 kg. The seasoning ranges from 90 days to 6 months. The paste has a semi-hard consistency, with medium elasticity and a whitish color tending to yellowish; a thin hole is visible that is not completely uniformly distributed. The rind is thin, dark yellow or orange, slightly greasy.
The puzzone di Moena is considered by many to be the "par excellence" table cheese. With regard to its organoleptic and gustatory characteristics, it is suitable for consumption as an appetizer, dish or dessert. It is also the protagonist of elaborate recipes, especially first courses.
with high biological value, vitamins and minerals specific to milk.
It has a more than significant energy supply and fat level. Calories are mainly supplied by fatty acids, followed by proteins and traces of carbohydrates - mainly visible in slightly aged cheeses. The lipid chains are mainly of the saturated type, the peptides of high biological value - that is, they supply all the essential amino acids in the right proportions and quantities compared to the human protein model - and any soluble / simple carbohydrates - such as disaccharide lactose.
By extending the seasoning, the following compositional changes occur:
- lactose decreases, which is almost completely degraded into lactic acid by the lactic bacteria contained in the product
- increases the concentration of histamine, by decarboxylation of histidine - free amino acid - again by the microflora
- the water concentration decreases, mainly by evaporation
- increases the nutritional density, therefore the dry matter per 100 g, as a result of dehydration.
The puzzone di Moena does not contain fibers; instead it is rich in cholesterol. The amount of purines, as for other foods of the same food group, is quite low. It does not provide gluten.
The vitamin profile of the stinker of Moena is characterized by the abundance of riboflavin (vitamin B2) and retinol or equivalent (vitamin A and / or RAE). Many other water-soluble factors of group B are fairly concentrated, such as thiamine (vitamin B1) and niacin (vit PP).
As for the minerals, on the other hand, the cheese shows significant concentrations of calcium, phosphorus and sodium chloride.
against overweight - which must be low-calorie and normolipidic.
The prevalence of saturated fatty acids on the total profile, associated with the abundance of cholesterol, make the stink of Moena unsuitable in case of hypercholesterolemia.
Containing high biological value proteins, the Moena puzzone can be considered an excellent source of essential amino acids. It is recommended in all circumstances that require an increase in the intake of these nutrients; indicative examples are: general and specific malnutrition, chronic malabsorption and increased specific needs, for example: during pregnancy, breastfeeding or by practicing extraordinarily intense and prolonged sports. The use of cheese as a nutritional source of high biological value proteins / amino acids essential is however limited by its less desirable properties - see cholesterol, saturated fat and sodium - which, in a balanced diet, require the use of moderate portions and a low frequency of consumption.
Lactose, in itself scarce due to the effect of lactic fermentation - higher, as we have said, in the younger forms - can still be annoying for the hypersensitive intolerant. It is also to report an increase in the concentration of histamine, especially in the aged forms, which makes it inappropriate in case of specific intolerance. Gluten free and low in purines, it is instead relevant to the diet against celiac disease and hyperuricemia / gout / tendency to kidney stones (renal lithiasis) due to uric acid.
Given the wide range of water-soluble vitamins of group B, which mainly perform the function of cellular coenzymes, the moena stink can be considered a useful food to support the metabolic processes of various tissues. / or the equivalents (RAE), necessary to maintain intact visual function, reproduction capacity, cell differentiation, antioxidant defense, etc.
Due to the high percentage of sodium, the puzzone di Moena is allowed in the preventive and / or therapeutic diet for sodium sensitive arterial hypertension.
The richness of calcium and phosphorus is a very useful feature for guaranteeing the balance of skeletal metabolism, a very delicate process in fetal development, in the growth phase of the child and in old age - due to the tendency to osteoporosis. Notes: remember that for bone health it is necessary to ensure a correct intake of vitamin D or an adequate sun exposure.
For hygiene reasons, being based on raw milk, it is advisable to avoid the stink of Moena during pregnancy. This is not a blue cheese, so it shouldn't have a high risk of contamination from Listeria monocytogenes; nevertheless, being based on raw milk, it is advisable to avoid it or cook it.
The puzzone di Moena cheese is not allowed in the vegan diet. Furthermore, due to the presence of animal rennet, it must also be excluded in vegetarian and Hindu religion. It has no contraindications for the Muslim and Jewish religions. The opinion of observant Buddhists can be contradictory.
The frequency of consumption for a healthy subject of the puzzone di Moena cheese - as a dish - is less than 1-2 times a week, with an average portion of about 80 g.
in cream of puzzone di Moena, or simple such as toasted polenta with fondue of puzzone di Moena. Note the sautéed pasta and some creamed risottos. Less common, but excellent, are the meat dishes accompanied with heated cheese. - and 9-11 cm high heel; the weight is approximately 9-13 kg.
The puzzone di Moena is a raw cow's milk cheese that can be aged for 3 to 6 months; the duration of maturation can affect the nutritional content and the organoleptic and gustatory characteristics.
The rind is greasy on the surface, smooth and slightly wrinkled, orange in color and very compact. The paste is soft or semi-hard, of medium elasticity, straw yellow in color and with holes that are not entirely uniform in the shape of a "bird's eye"; the one produced in the malga has larger holes and a more intense color of the paste. The intensity of the perfume which some define penetrating is clearly noticeable on the nose; on the palate it is equally persistent, spicy, of medium sapidity, bitter aftertaste and soft and melting consistency.
. The curd is broken down to the size of a corn seed and cooked in copper pots at 47 ° C. Left to rest, the curd settles on the bottom from which it is taken and put to drain in cotton cloths. It is then cut again and placed in the molds, pressed by hand and left to completely purge.This is followed by a further mechanical pressing and then wet salting, which takes place by immersion in brine for 4 days. The seasoning varies from 90 days to 6-7 months and, less frequently, a year. The rind is washed daily. by hand. Milk, Dairy Products and Cheeses Asiago Brie Burrata Caciocavallo Rennet Camembert Cheddar Milk Cream Crescenza Emmental Feta Milk Flakes Fontina Herbal Cheeses Lean Cheeses Cheeses rich in calcium Gorgonzola Gouda Grana Padano Gruyere Kéfalair Adapted milk Artificial milk Condensed milk Asphyxiated milk Goat's milk Sheep's milk Rice milk Soy milk Powdered milk and concentrated milk Skimmed and semi-skimmed milk Lactose-free milk Milk Vegetable milk Dairy products Lerdammer Mascarpone Montasio Buffalo mozzarella Mozzarella Whipped cream Cooking cream Fresh cream Parmigiano Reggiano Pecorino Philadelphia Primo Sale Provolone Ricotta Robiola Roquefort Scamorza Sottilette Squacquerone Taleggio Tomino Yogurt OTHER ARTICLES MILK AND DERIVATIVES Categories Alcoholic foods Meat Cereals and derivatives Sweeteners Sweets Offal Fruit Dried fruit Milk and derivatives Legumes Oils and fats Fish and fishery products Cold cuts S pezie Vegetables Health recipes Appetizers Bread, Pizza and Brioche First courses Second courses Vegetables and Salads Sweets and Desserts Ice creams and sorbets Syrups, liqueurs and grappa Basic preparations ---- In the kitchen with leftovers Carnival recipes Christmas recipes Light diet recipes Women's Day, Mum, Dad Recipes Functional Recipes International Recipes Easter Recipes Recipes for Celiacs Recipes for Diabetics Recipes for Holidays Recipes for Valentine's Day Recipes for Vegetarians Protein Recipes Regional Recipes Vegan Recipes
