I-Swiss cheeses: iteknoloji yemveliso, iintlobo

I-Swiss cheese ihlonishwa kwaye iyathandwa kuwo wonke umhlaba. Le mveliso ibhalwa ngelebula ekhethekileyo, ukuze kuqinisekiswe umgangatho kunye nobuqiniso bayo. Kakade ekupheleni kwekhulu le-18, enye yezona ziveliso ezininzi zaseSwitzerland zithunyelwa ushizi, kwaye le ndlela ifanelekileyo namhlanje.

Lo mveliso uhluke njani kwabanye?

La ma cheeses aseSwitzerland ayenziwa ngobisi obusasa, obusoloko obusoloko benkomo (abancinci basebenzisa ibhokhwe okanye izimvu). Ngokwesiko, ummandla ngamnye welizwe uvelisa iintlobo zeeshizi (ngoko ke igama layo). Ipesenti ephakamileyo yemveliso yalo mveliso ayikho kumashishini amakhulu, kodwa kwimveliso yentsapho. I-Swiss cheese - ayikho nje ishishini, yinto, inxalenye ebalulekileyo yobomi.

I-Swiss cheese: iintlobo

Ngokuxhomekeka kwithuba lokukhula, unokwazi ukwahlula phakathi kweeyesi eziqinileyo ezinzima, eziqinile, ezizinzileyo. I-teknoloji yokulungiselela kwabo yayicetyiswa yidingo sokwandisa ubomi be-shelf yomkhiqizo. Ukusinda ebusika obunzima ngaphandle kwabantu abalambileyo bancedwa yi-Swiss cheeses. Amagama ezindidi ziphantse zidibaniswa nelizwe lawo (i-canton, itlambo, apho ilali ihlala khona).

Iibakala ezidume kakhulu zesekhisi ezinzima:

1. "I-Gruyer" (ebizwa ngokuba yiloo mzi) iveliswa kumaqabane amahlanu eSwitzerland.
2. "I-Ethia" inomsindo ococekileyo kunye nomnatha weentyatyambo kunye neziqhamo, kwaye kwangekhulu lama-21 iveliswa yi-teknoloji endala-ngesandla. Kwinqwelo enkulu (malunga neelitha ezingama-450) ezinqunywe ngaphezu kwe-ovini, uvuselele ubisi olufudumeleyo, ulungele ukushisa okufunwayo, uvumele ukuba kupholile, kuphinde kuhlaziye kwaye ukwahlule ushizi ukwenzela ukuvuthwa okulandelayo.
3. I-Swiss cheese "I-Swiss Alpe Bellevue" yenziwe ngobisi lweenkomo. I-content content - 50%. Ubume balo bunzima, bufana, bunobumba obuqhenkcezayo obuvumba iilbs. I-cheese ayinalo i-lactose, kwaye ubuncinane bokukhula kwinyanga ezili-6. "Bellevue" ilungele ukutyiwa ngokukhawuleza okanye njengecandelo lesitishi sesibini.

Iintlobo ezinemiqathango:

1. "I-Tilsiter" (iCanton Thurgau) inombala ophuzi obomvu kunye nenqabile kakhulu. Isakhiwo sayo sinezimbobo ezincinane. Olu hlobo luhluma iintsuku ezi-3-5. Idibeneyo kunye nesonka sesonka kunye nobhiya obumnyama, i-salads, iitapile. Yenza into enokulibaleka yomsizi okanye isandwich elula.
2. I-Cheese "i-Appenzeller" ithathwa njengeyona nto inqabileyo kwihlabathi. Ubunzima besiphelo buxhomekeke kwixesha lokuguga (iinyanga ezi-3-8). Iveliswa ezimbini kwiikanton zaseSwitzerland ezivela kubisi olutsha. Ifaneleke kakhulu kwi-pasta, njengesiseko seebhola zeeshizi.
3. "I-Tet de Muan" ilungiselelwe ngokwemveli yendabuko yeendwendwe ze-abbey Bella kwi-milk cow. I-cheese isebenzisa ubisi lwasehlobo kuphela. Ukunambitha kwakhe kukuthintela ukuhamba kwakhe: inkolelo encinane yokuhlukanisa kunye nobumnandi obumnandi. I-content content yama-51%. Ubume bunzima, bunobumba obomvu. Imveliso ivelisa kwiibhodi ze-spruce ubuncinane iintsuku ezingama-75, ngexesha apho zixutywa ngesisombululo saline kwiinkcubeko ze-bacteria.

I-Swiss eyengeziwe yoshizi

1. "Iifayile" (enye yeentlobo ezindala kakhulu) zenziwe kwiSwitzerland yaseCentral ukusuka kwilisi eluhlaza lweenkomo ezimdaka. Umxholo weoli u-45%. Ngako oko, umbala wale mveliso uluhlaza okwephuzi ngegolide. Ixesha lokuvuthwa liyamangalisa: ukusuka kwiinyanga ezili-18 ukuya kwezi-36. Ukuthungwa kweeshizi kunomdla kakhulu: i-brittle, nzima kakhulu, kodwa iyancibilika ngexesha elifanayo emlonyeni. Iphunga le-caramel elimnandi "I-Sbrintsa" idibene ngokucwangcisiweyo kunye ne-cider, iwayini, i-pizza edibeneyo kwaye iya kuhlanganisa ukugqiba nayiphi na ingubo okanye i-sauce.
2. "I-Khobelkeze" iphekwe kwikanton yaseBern. I-cheese inxinene kakhulu, ngoko isinqunyiwe ngaphambi kokudliwa kwiiplate ezincinci.
3. Igama elithi "Emmental" ligama emva komlambo wase-Emma kwidolophu efanayo. I-sweet-spicy kwaye inemigodi emikhulu kwisakhiwo.

Izitya zomdabu ngeeshizi

I-Swiss cheeses yiseko leSwitzerland yelizwe. I-Fondue, i-raclette, i- souff soufflé, i- polenta: zonke izitya ezidumileyo zeli lizwe zinalo ekubunjweni kwayo. Icandelo le-Cheese livakalelwa kuyo yonke into (kunye ne-casseroles, kunye nee-pie, kunye neesobho, kunye ne-batter). Kuyathakazelisa ukuba iprototype yezidlo ezidliwayo zanamhlanje yayisilula isidlo sasemalusi: isonka kunye noshizi.

Ubugcisa bokulungiselela

I-Swiss cheese nayo inomdla kuba umsebenzi wezandla osebenzayo usetyenziswa kwizigaba ezininzi zemveliso (okwenene, xa kuziwa kumashishini amancinci asekhaya, kwaye amaninzi anjalo). Ababi be-Cheese-cookers bafudumele ubisi obuhlaza ebanzi elikhulu ukuya kuma-degrees angama-34. Emva koko i-ferment ekhethekileyo iyancipha ukuze ivuthwe. Emva koko, i-cheese ihlukaniswe kwi-whey. Imveliso isetyu, iphinda iphinde ibuyele kumgangatho wama-43 degrees kwaye icinezele. Inkqubo yokugqibela kukuvuthwa kweeshizi (kwiintlobo ezahlukeneyo kukho ixesha elihlukeneyo kunye nobushushu bokugcina).

Indlela yokwahlula i-cheese yangempela kwi-fake?

Xa ukhetha i-Swiss cheeses, khumbula ukuba abakwazi ukuvuthwa kwiinyanga ezingaphantsi kwe-3, benomxholo weoli ophantsi kwe-50%. Njengomthetho, inemingxuma ye-oval, ivakaliswe okanye i-spicy sweet-spicy-sweet taste. Nika ingqalelo kwizinto ezinjalo:

- ubukho be-Swiss control mark "AOC";

I-cheese crust (imeko efunekayo yeentshizi ezindala);

- umbala (umveliso kufuneka ube nombala ophuzi, omnyama ophuzi ngenxa yomxholo weoli ophezulu);

- Ubomi bekhefu (akukho ngaphaya konyaka).

Yintoni i-cheese esuka eSwitzerland iyadibanisa nayo?

Ama-Swiss hard cheeses asebenza ngokuqhelekileyo ngewayini ebomvu , isonka, imifuno. Sincoma ukuba uzame iindlela ezininzi zokudibanisa le mveliso ngeesitya:

1. I-Gruyere ushizi kunye nemifuno ekhethiweyo, ham.
2. Iimfestile kunye neebhatateshi, imifuno eshushu.
3. Isonka se-Tilsiter nesonka, ubhiya.
4. Muesli (ukusuka kwi- raclette ye-cheese).

Ukulungiswa kweentshizi zaseSwitzerland bubungcali boqobo. Yimveliso ekhethekileyo ethandwa kuwo wonke umhlaba. Iintlobo ezahlukeneyo kunye nentleko efanelekileyo kukuvumela ukuba udibene kunye nayo nayiphi na imveliso.