Amazing cheese

Feem ntau ntawm peb hlub cheese. Ib txhia neeg xav kom muab tso rau ib hlais cov nyuaj rau thaum sawv ntxov tshuaj yej, thaum lwm tus neeg yog tsis tshiab, tseem kub nplej zom tsis xws li ib qho tseem ceeb ntxiv. Tab sis ua dab tsi peb paub txog cov khoom no thiab nws tej zaum tsab lawm? Tom qab tag nrho, muaj ntau heev ntau yam ntawm cheese uas yog ib qho nyuaj rau xav txog tej yam, thiab sib npaug nthuav txoj kev ua noj ua haus.

Tag nrho cov cheese yog ua los ntawm cov mis nyuj. Cov raw khoom yog siv tsis tau tsuas yog nyuj tab sis kuj yaj, tshis thiab txawm twm mis nyuj. Yog li ntawd thawj ntawm tag nrho cov hom ntawm cheese yuav tau muab faib mus rau hauv ob lub ntsiab pawg: lactic acid thiab rennet.

Fermented mis nyuj cheese yog tau los ntawm coagulation ntawm cov mis nyuj protein nyob rau hauv tus ntawm lactic acid. Nws yog tsim los ntawm muab ib tug tshwj xeeb acidic ferment. Tej cheese nyob rau hauv tsos thiab kev ntxhib los mos zoo heev rau tsev cheese.

Rau lub chaw ua khoom ntawm cheese siv tshwj xeeb enzyme. Nws yog ntxiv rau cov hwv rau hauv thaum ntxov ripening. Tej zaum, rau tib lub yog vim li cas rennet siv nyob rau hauv qhov kev npaj ntawm qaub mis nyuj cheese.

Hom ntawm cheese yog tseem muab faib raws li cov qauv ntawm cov siv thiab ua.

Khoom - ib tug cheese nrog ib tug heev ntom qauv, them nrog ib tug ua kiav txhab ntawm siv quav ciab los beeswax, uas siav los ntawm rau lub hlis mus rau tsheej xyoo, nyob rau hauv lub siab ntawm ib tug hnyav load. Lawv hu ua "compressed". Nyob rau hauv xws cheese los yog muaj cov tsis muaj "qhov" ( "cheese", "Emmental", "Adas", "Conte", "cheddar"), los yog lawv, tab sis heev me me ( "Gouda"). Hard cheese ua zom ua ntej yuav siv.

Semi - ib tug qab zib cheese ntom, tab sis mos taub hau, them nrog siv quav ciab los paraffin ua kiav txhab. Lawv feem ntau yog siav nyob rau hauv ib tug ob peb lub hlis. Tsiag ntawv los ntawm xub ntiag ntawm "qhov" nyob rau hauv tag nrho cov nrhiav thiab ntau thiab tsawg. Kaj tus neeg sawv cev ntawm lub cheese - tus naas ej "Maasdam".

Mos - mos cheese yog qab zib thiab creamy taub hau, tsis txhob yuav tsum tau ntxiv kev kho mob. Nws tej zaum yuav yog uncoated, thiab yuav tej yam ntuj tso los yog tuaj pwm ua kiav txhab. Nws muaj xws li ib tug ntau yam ntawm saj: kua txob, nceb, cream, thiab lwm yam Cheese uas muag muag yog ob hom: yuav tsum tau maturation (savory, krasnoplesnevye) thiab npaj txhij mus rau noj. Xeem kuj hu ua "tshiab" ( "mascarpone", "Ricotta", "Brousse du Rova"), uas muaj ib tug heev luv luv lub txee lub neej.

Brine - ib tug cheese mus siav nyob rau hauv brine (nyob rau hauv aqueous ntsev tov). Yog nkig los yog fawm kib kev ntxhib los mos thiab muaj ntse-qab ntsev saj ( "Suluguni" "Cheese," "Adygeisky" "feta" "Chanakh").

Ua - ib tug cheese, uas muaj xws li ob peb lub Cheebtsam: lub hwv, qhuav los yog mis lim, cream, butter, whey, buttermilk thiab lwm yam khoom. Lawv yog cov tshav kub-kho, nrog rau qhov sib ntxiv ntawm melting ntsev.

Nyias, nws yuav tsum tau hais txog cov cheese.

Hom ntawm cov khoom raug muab faib raws li rau cov xim ntawm pwm thiab cov qauv ntawm cov nws siv. Qhov no raug txoj kev muab tshwj xeeb Cheese ntsim saj. Pwm rau txawm cheese, khoom noj khoom haus (genus Penicillium) thiab yuav ua tau sib txawv ntawm cov xim: xiav, ntsuab, xiav, liab thiab dawb. Nws yuav them rau tag nrho saum npoo raws li ib tug cheese ( "Camembert", "Bri") thiab nyob therein ( "Roquefort," "tuyere" "d'Amber").

Thaum kawg, tag nrho cov hom ntawm cheese yuav tsum tau kom zoo cia. Ib qho zoo tagnrho qhov chaw - ib tug txias cellar nrog qhov tsim nyog tsis: zoo chaw dim pa, siab cov av noo thiab kub nyob ib ncig ntawm 10 ° C. Fridge kuj yog ib tug haum rau koj los khaws cheese. Hom khoom noj pwm thiab ntau yam flavorings ces tsis poob nws palatability. Txawm li cas los, cov cheese tsis qhuav vim hais tias ntawm qhov uas tsis muaj av noo nyob rau hauv lub tub yees, nws yog tsim nyog los qhwv lub parchment los yog yas qhwv.