Ike chiiz: aha, na klas na omenala oriri

Ancient Slavic omenala amaghị ike chiiz. Mmiri ara ehi nanị ekpe jizi tisaa, obi cheese nwere ike apịaji na eyịride daa whey, na mgbe ahụ, e kwere ka saline. N'ihi ya, feta cheese e nwetara. Ọ bụkwa nnọọ ụtọ na ọ bara uru, karịsịa Woerden - adụ cheese mere si colostrum. Mgbe ụfọdụ, isi na-mịrị amị na n'ihi siri ike cheese na crumbly. Ma ọ bụghị banyere ya ugbu a na-ekwu. Ka anyị kwuo banyere ihe di iche iche nke cheese solids, otú ịmata ọdịiche dị n'etiti ha na ihe na-eje ozi.

Na Europe na na Russia

Ma na Western Europe, ọ dịwo anya a mara Chiiz iche. The utu aha nke ya dị ọtụtụ nke ukwuu. Ya mere na ụzọ abụọ - esie ma ọ bụ a mịrị amị, ma ma ikpe kwukwara a pụrụ iche rennet. Nke a na umi-enyere aka acidify mmiri ara ehi kwesịrị ekwesị, na-etolite fụkọrọ afụkọ, na-emepụta site na afo nke nwa ọhụrụ anụmanụ. Na mbụ, ndị ọzụzụ atụrụ, na-enye nwa ehi ma ọ bụ atụrụ na ọṅụṅụ na mmiri ara nne, ịkpụ ya. Afo ọdịnaya - rennet - fermenting ndị ọzọ nke ìgwè ehi mmiri ara ehi mkpụrụ. Ugbu a, nke a enzyme na-emepụta synthetically.

The Russian ike chiiz aha anyị ga-enye mgbe e mesịrị, ọ bịara Peter m, ma ọ bụ kama, na importations eze Swiss. Ya mere, anyị malitere ime ndị a na ngwaahịa na ndị Alpine technology. N'ihi ya, anya ndị Russia na-na-ewu ewu bụ ndị na-akpọ "Swiss cheese" - na nnukwu oghere. Otú ọ dị, ya Soviet analọg ndapụta na dị nnọọ obere, nchawa-dị ka anya. Nke a bụ ihe kwere nghọta: Russia na ehi na-ata nri na n'elu ugwu na ala ahịhịa juru, cheese molokokombinatah e mere site na Soviet ọbịa, kama Swiss technology, otú ngwaahịa na-abịa ọzọ dị ka ọbụ nke akpụkpọ ụkwụ, karịa ihe oriri.

Ike chiiz - Swiss aha

Ọ bụ, nke mbụ niile, ọkara siri ike ụdị. "Olterman" na "Tete de Moine". Ma e nwekwara ihe mmezi-ugbo - "Sbrynts", n'ihi na ihe atụ. N'ebe a, anyị ga-digress na-agwa a nta banyere teknụzụ. The dị iche iche siri ike-poluferm subspecies na-akpọ fresco? Naanị ikpughe oge. Dị nnọọ ka wine, cheese maturing, na-aghọ na afọ ọzọ ike na aka, piquant na oseose uto, ísì na ọnụ price. The ngwaahịa na a kwa ọnwa na-egbu oge nwere 67% nke mmiri mmiri na poluferm ya 54%, na ihe siri ike ụdị - 49-50%.

Ike cheese - aha na Holland, Italy, France, Spain

Anọ kwuru mba na-ghọtara isi na mmepụta nke na-atọ ụtọ na ngwaahịa. Na England, naanị otu ụdị cheese nweela n'ụwa nile na-ewu ewu. Nke a cheddar. Ọnụ na British biri ya kwagara gafee oké osimiri na ghọrọ ihe dị oké mkpa maka American burger. Holland nwekwara specializes ke "bred" iche: Maasdam, Edam, Gouda n'ụzọ zuru okè bee na ọma eri nri. Ha siri uto, karị. N'oge na-adịghị, dị chiiz kwesịrị na-eje ozi na mgbede na a pụrụ iche efere eji megharịa ọnụ. Nke a bụ - cheese maka nri ụtụtụ.

Na France, Mecca Gọọmet ebu mara umu na ịna ukwuu n'ime. Ma e ji mee   ike cheese - aha "Comté", "Gruyere", "Mimolette" na "Cantal" na onye ọ bụla egbugbere ọnụ. Tumadi ha na-eji cheese efere maka nri casseroles - grattenov. Na Italy, e nwere ụwa na-ama "Parmigiano Reggiano", "Grana Padano" na oseose "Pecorino". Undeservedly kpuchiri atọ ụtọ Spanish ike cheese "Idiazabal cheese", "Mahon", "Manchego" na "El Pastor".