Cantal cheese: piav qhia, ntau lawm, xuas tes ua

2024 Tus sau: Isabella Gilson | [email protected]. Kawg hloov kho: 2023-12-17 03:27

Cantal yog ib qho nyuaj cheese ua nyob rau hauv Fabkis lub xeev Auvergne. Cov kws tshaj lij xav tias nws yog ib qho ntawm cov laus tshaj plaws Fabkis cheeses. Xyoo 1980, Kantal tau txais daim ntawv pov thawj AOC, uas muaj txiaj ntsig zoo rau kev loj hlob ntawm nws qhov chaw.

Kev piav qhia

Cov saj ntawm cov khoom zoo ib yam li lub npe hu ua cheddar - cheese muaj ib tug creamy tsw nrog ib tug me ntsis spiciness. Qhov ntau kantal yog infused, qhov tastier nws yog thiab, raws li, kim dua.

Thaum xaiv cov khoom lag luam hauv khw lossis khw, tus neeg yuav khoom yuav tsum xyuam xim rau lub ntim - nws yuav tsum hais tias "AOC". Qhov no qhia tau tias cov khoom tau ntawv pov thawj.

Nws tseem tsim nyog sau cia cov txiaj ntsig ntawm kanthal. Cov cheese no muaj ntau ntau ntawm cov vitamins thiab minerals. Piv txwv li, nws muaj vitamin A, uas muaj txiaj ntsig zoo rau kev pom. Ua tsaug rau calcium, cov khoom no txhim kho kev ua haujlwm ntawm lub plawv thiab cov hlab ntsha, nrog rau ntxiv dag zog thiab rov tsim cov pob txha pob txha.

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Cov kws tshaj lij cais Cantal cheese los ntawm hom mis siv, nrog rau lub sijhawmripening.

Raws li hom mis nyuj, nws muab faib ua hom hauv qab no:

1. Fermier - Ua liaj ua teb los ntawm nyuj nyoos.
2. Laitier - tsim nyob rau hauv cov chaw ua haujlwm loj. Pasteurized mis yog siv los tsim.

Txawm li cas los xij ntawm hom kev tsim khoom, cheese tau txais kev tswj hwm nruj. Rau cantal, tsuas yog siv cov mis nyuj ntawm Saler nyuj, uas tau pub tshwj xeeb rau cov quav nyab txij lub Kaum Ib Hlis 15 txog Lub Plaub Hlis 15.

Yog tias cov nyuj no tau txais lub caij ntuj sov, ces nws twb tau siv los ua lwm hom cheese - salera.

Vim lub sij hawm ripening, kantal yog:

1. Young - mus txog 2 lub hlis.
2. Medium - mus txog 6 lub hlis.
3. Hnub nyoog - tshaj 6 lub hlis.

Cov neeg laus cheese ua txog li 20% ntawm cov khoom tsim. Nws muaj lub ntsej muag tshwj xeeb thiab tsis tshua tawm ntawm Auvergne.

Cantal cheese production

Nov yog ib qho nias, tsis boil, cheese uas yog tsim los ntawm cov nyuj cov mis nyuj zoo. Ib qho tshwj xeeb ntawm nws qhov chaw tsim khoom yog muaj cov txheej txheem spinning thiab molding. Thaum kawg, lub kantal tau muab tso rau hauv qhov tshwj xeeb cia (los yog hauv qab daus) qhov twg qhov kub thiab av noo tau khaws cia.

nyuj cov kua mis yog tov nrog rennet thaum pib ntawm kev tsim khoom. Rau 100 liters ntawm mis nyuj lawv noj li 30 ml. Tom qab lub cheese hardens, nws yog molded thiab xa nyob rau hauv ib tug muaj zog xovxwm rau 10 teev. Thaum kawg, lub cantal raug muab tshem tawmcov ntaub ntawv thiab xa mus rau kev loj hlob hauv chav tshwj xeeb.

Cheese nkag mus rau hauv khw muag khoom hauv lub taub hau cylindrical, qhov hnyav tuaj yeem sib txawv ntawm 7 txog 10 kg. Nyob rau hauv lub kanthal ua kom zoo, qhov loj yuav muaj xim daj nrog liab dots thiab pwm. Cov saj ntawm cheese yog kev sib tw thiab muag, qee zaum koj tuaj yeem hnov qhov saj ntawm nyom.

Kantal cheese tom tsev

Kev ua koj tus kheej cheese tsis yooj yim, tab sis ua tau.

Daim ntawv qhia rau kantal cheese yog qhov yooj yim heev. Txhawm rau ua kom cov khoom noj qab thiab zoo, koj xav tau:

1. Kub 8 liters mis nyuj hauv ib da dej rau qhov kub ntawm 32 degrees. Thaum cua sov, ncuav 8 ml ntawm calcium chloride.
2. Thaum cov mis nyuj nce mus txog qhov kub thiab txias, ntxiv 1/4 tsp. dry sourdough.
3. Tshem lub lauj kaub los ntawm tshav kub thiab tawm rau 45 feeb.
4. do cov mis nyuj thiab ncuav 1/2 tsp. rennet.
5. Tawm 35 feeb ntxiv (lub sijhawm no cov mis nyuj khov).
6. Yog cov hlab ntshav tsis txaus, koj tuaj yeem tso nws rau lwm 10-15 feeb.
7. Tom qab thickening, koj yuav tsum tau txiav lub cheese loj rau hauv cubes nrog sab ntawm 5-6 mm.
8. Muab cov cubes tso rau hauv ib lub thawv thiab pib sib tov maj mam li 20 feeb.
9. Muab lub colander hla lub dab dej thiab kab hauv qab nrog cov ntaub qhwv. Tom qab ntawd, muab cov cheese loj tso rau hauv thiab tawm rau 20 feeb.
10. Rov muab cov ntshav tso rau hauv dej da dej thiab nphoo nrog ntsev(yuav tsum tau ceev cov txheej txheem whey sib cais).
11. Muab cov cheese yav tom ntej hauv qab xovxwm rau 30 feeb nrog lub nra ntawm 9 kg.
12. Tshem tawm cov khoom thiab tawm hauv chav rau 8 lossis ntau dua (acidification ntawm cov khoom).
13. Txiav cov cheese rau hauv 5-6 hli cubes thiab muab tso rau hauv qab 18kg nias rau 2 teev.
14. Tau cov khoom tawm ntawm cov pwm, qhwv nws hauv daim ntaub cheese thiab muab tso rau hauv qab ntawm lub xovxwm, tab sis twb qis dua 28 kilograms rau 48 teev, tig nws ib zaug txhua 12 teev.
15. Tom qab nias, lub kanthal yuav tsum tau muab tshem tawm ntawm cov pwm thiab muab tso rau hauv ib chav nrog cov av noo ntawm 80-85% thiab qhov kub ntawm 11-13 degrees rau 2 lub hlis lossis ntau dua.

Tom qab ua tiav cov kauj ruam kawg, koj yuav tau txais kantal cheese zoo.