Swiss cheese: mmepụta technology, dịgasị iche iche

Swiss cheese nke ọma na-akwanyere ùgwù na-ewu ewu n'ụwa nile. Ngwaahịa a na-egosi site a pụrụ iche akara, iji gosi na ya àgwà na ezigbo ya. Ugbua na mbubreyo narị afọ nke 18, otu n'ime ndị kasị exported Swiss ngwaahịa adị nnọọ cheese, na a na-emekarị bụ mkpa taa.

Olee otú nke a ngwaahịa dị iche iche site n'aka ndị ọzọ?

Real Swiss cheese na-kwadebere si ndu, ukwuu n'ime mmiri ara ehi (obere yiri iji ewu ma ọ bụ atụrụ). Kemgbe ụwa, ọ bụla n'ógbè nke mba na-eme ka ya ụdị cheese (ya mere aha ya). A elu pasent nke imewe nke ngwaahịa a bụ na ọ dị mkpa ka ọ ghara nnukwu ụlọ ọrụ, na-eme ka ezinụlọ mmepụta. Maka Swiss cheese - bụghị naanị a azụmahịa, ọ bụ omenala, ihe akụkụ nke ndụ.

Swiss cheese: ọkwa

Dabere na chaa iche ekstratverdye, siri ike, ọkara ike chiiz. Ha nkwadebe technology e tụziri nke mkpa ịgbatị adị ndụ nke ngwaahịa. Alanahụ aka ike winters enweghị agụụ ndị mmadụ nyeere ya Swiss cheese. The aha nke iche na-fọrọ nke nta mgbe jikọrọ ha obodo n'ala nna (Canton, ndagwurugwu, ebe obodo a dị).

The kasị ewu ewu na iche cheese:

1. "Gruyère" (aha ya bụ mgbe obodo) a rụrụ na ise cantons nke Switzerland.
2. "Etive" nwere a siri flavor na a ndumodu nke akụ na mkpụrụ osisi, na ọbụna na narị afọ nke 21, e mere ya ochie technology - ntuziaka. Na a nnukwu ji esi mmiri ọkụ (banyere 450 lita), kwụsịtụrụ n'elu oven, ebido mmiri ara ehi nwere ike ikpo, mezie okpomọkụ, na-ekwe ka ajụkwa, ewe iwe ọzọ na iche maka inwekwu chaa cheese.
3. Swiss cheese "Swiss Alps Bellevue" na-mere si ehi mmiri ara ehi. Abụba ọdịnaya - 50%. Ya udidi bụ oké, homogeneous, na a na-atọkwa ụtọ jikọrọ ọnụ, nke na-esi isi nke Alpine herbs. Cheese nwere dịghị lactose, na a kacha nta oge nke maturation - 6 ọnwa. "Bellevue" bụ ezigbo maka a ngwa ngwa nri ma ọ bụ dị ka a akụrụngwa nke a cheese efere.

Semisolid iche:

1. "Tilsit cheese" (of Thurgau) nwere ìhè odo na agba na a nnọọ siri flavor. Ya Ọdịdị nwere obere oghere. Nke a dịgasị iche iche chara 3-5 ọnwa. Ezigbo na rye achịcha na ọchịchịrị biya, salads na poteto. Ga-eme ka-agaghị echefu echefu uto nke ihendori ma ọ bụ mgbe Sanwichi.
2. Cheese "Appenzeller" a na-ewere ihe ndị kasị esi ísì ụtọ na ụwa. Ngwa nri ogo na-adabere na ikpughe oge (3-8 ọnwa). Ọ na-emepụta na abụọ Swiss cantons nke ọhụrụ mmiri ara ehi. Nnọọ kwesịrị ekwesị n'ihi na pasta dị ka isi n'ihi na cheese bọọlụ.
3. "Tete de Moine" akwado ya dị ka omenala Ezi ntụziaka nke ndị mọnk nke Abbey Bella si dum mmiri ara ehi. Cheese eji naanị mmiri ara ehi mkpụrụ n'oge okpomọkụ. Ya uto enweta nkwanye ya piquancy: ubé nke nganu uche sharpness na sonso nke nganu uche uto. The abụba ọdịnaya bụ 51%. The udidi bụ oké, na aja aja jikọrọ ọnụ. Matures ngwaahịa na spruce mbadamba ọ dịkarịa ala 75 ụbọchị, n'oge nke ya a na ụlọ akwụkwọ ji agwụ na brine nje omenala.

Swiss cheese ekstratverdye:

1. "Sbrinz" (otu n'ime ndị mbụ iche) na-emepụta Central Switzerland si raw mmiri ara ehi nke aja aja ehi. Abụba ya ọdịnaya bụ 45%. Ya mere ngwaahịa agba bụ nnọọ odo na a ọlaedo jikọrọ ọnụ. na maturation oge nke nnukwu: 18 ka 36 ọnwa. cheese udidi ezi-akpali: kenkuwa, nnọọ ike, ma n'otu oge-agbaze na ọnụ. Ukpa-caramel flavor "sbrinz" n'ụzọ zuru okè na cider, wine, ọmarịcha nri na Pizza ga tinye ikpeazụ aghọta ihe atụ ọ bụla mgbakwasa ma ọ bụ ihendori.
2. "Hobelkeze" kwadebere na Canton of Bern. Cheese dị uko, n'ihi ya, ọ bụ iji bee n'ime mkpa efere.
3. "Emmental" na-aha ya bụ mgbe Emma Valley na otu Canton. Ọ na-atọ ụtọ-oseose uto na nwere nnukwu oghere dị Ọdịdị.

Traditional efere na cheese

Swiss cheese - ndabere nke mba nri nke Swiss. Fondue, raclette, cheese soufflé, polenta: niile ndị kasị ama efere nke mba nwere ha na gị otu. Cheesy akụrụngwa a na-eche na gburugburu (na casseroles na achịcha na soups, na tempura). -Akpali mmasị, prototype nke oge a Gọọmet efere bụ a dị mfe na-azụ atụrụ nri ehihie: achịcha na cheese.

Nkwadebe technology

Swiss cheese bụ na-akpali na eziokwu na ọtụtụ nkebi nke mmepụta iji ntuziaka oru (n'ezie, ọ bụrụ na ọ bụ obere ezinụlọ achụmnta ego, na ha na ọtụtụ). Cheesemaker raw mmiri ara ehi na ewe iwe na a nnukwu VAT na 34 degrees. Mgbe dripping ihe enzyme maka gbaa ụka. Mgbe nke ahụ gasịrị, ndị cheese na-kewapụrụ n'ebe ndị whey. Ngwaahịa na nnu, na-ewe iwe ọzọ ruo larịị 43 degrees na abịakọrọ. The ikpeazụ usoro - chaa nke cheese (n'ihi na onye ọ bụla na klas nyere a dị iche iche oge na okpomọkụ nke nchekwa).

Olee otú ịmata ihe dị iche na ezigbo si adịgboroja cheese?

Mgbe ị na-ahọrọ a Swiss cheese, na-echeta na ha nwere ike ịbụ ihe na-erughị ọnwa 3 na-eto, nwere a abụba ọdịnaya nke na-erughị 50%. Dị ka a na-achị, o nwere oval oghere, akpọ ma ọ bụ ubé nke nganu uche oseose-sweet flavor. Ọzọkwa ntị ka ndị na-esonụ akụkụ:

- ọnụnọ nke Swiss àgwà akara akara «AOC»;

- cheese jikọrọ ọnụ (a mkpa maka agadi chiiz);

- agba (ngwaahịa ga nwere odo, ọchịchịrị odo agba ruru ka a elu abụba);

- adị ndụ (erughị otu afọ).

Gịnị na-agwakọta cheese si Switzerland?

Swiss ike cheese bụ omenala na-eje ozi na-acha uhie uhie wine, achịcha na akwụkwọ nri. Anyị na-egosi na ị na-agbalị ọtụtụ nhọrọ na ijikọta ngwaahịa a na nri:

1. Gruyere cheese na pickled vegetables, ham.
2. Emmental na poteto, steamed akwụkwọ nri.
3. Tilsit cheese na rye achịcha, biya.
4. Muesli (nke raclette cheese).

Nkwadebe nke Swiss cheese - a ezigbo nkà. Nke a bụ a pụrụ iche ngwaahịa, nke bụ na-ewu ewu n'ụwa nile. A dịgasị iche iche nke akara ule na siri uto ime ka o kwe ikpokọta ya fọrọ nke nta ka ọ bụla ngwaahịa.