Uns alted nyuaj cheeses: daim ntawv teev, saj piav qhia, ntau lawm technology

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

Nyias, uns alted cheeses muaj cov dej noo qis dua cov mos mos. Lawv feem ntau tau ntim rau hauv cov pwm siab thiab muaj hnub nyoog ntev dua. Cheese uas tau muab cais ua ib nrab thiab nyuaj suav nrog cov cheddar paub.

cheese lub npe ntawd tuaj qhov twg? Nws los ntawm lub zos Cheddar hauv tebchaws Askiv. Tab sis tam sim no lub npe no yog siv los ua ib lo lus dav dav rau hom cheese. Nws muaj ntau yam thiab zoo sib xws muaj thoob plaws ntiaj teb.

Cov npe ntawm ib nrab-nyias thiab nyuaj-hom cheeses tsis muaj ntsev tuaj yeem dhau, tab sis cov hom paub zoo tshaj plaws suav nrog:

• Cheddar.
• Parmesan.
• Gouda.
• Nyob zoo.
• Maasdam.
• Edam (Dutch).
• Russian cheese. Tus nqi rau nws tsis pub tshaj ib txhiab rubles ib kilogram, yog li nws yog heev ntau.

Yuav ua li cas txog cov txiaj ntsig ntawm cov khoom?

Thaum hais txog kev noj qab haus huv, cheese yog ob qho tib si zoo thiab phem. Ntawm qhov tod tes, hom tawv tawv yog qhov zoo tshaj plaws ntawm cov protein thiab calcium. Piv txwv li, hauv 30 grams cheesecheddar muaj 7 grams protein thiab 205 milligrams ntawm calcium. Yog tias koj noj 50 grams, koj tau txais cov calcium tib yam li ntawm ib khob mis nyuj (305 mg).

Cheese kuj muab lub cev txaus ntawm cov vitamins A, B2 (riboflavin) thiab B12, magnesium thiab zinc. Thiab nyuaj, uns alted cheeses xws li cheddar, Swiss thiab Parmesan muaj lactose tsawg heev, yog li cov neeg uas muaj me me rau nruab nrab lactose intolerance tuaj yeem noj lawv yam tsis muaj tsos mob.

Qhov downside yog tias cov khoom muaj roj ntau, tshwj xeeb tshaj yog saturated (hom uas nce cov roj cholesterol). Cov khoom noj mis nyuj muaj ib yam khoom nyob rau hauv ib chav kawm ntawm cov roj saturated hu ua myristic acid, uas yog hom muaj zog tshaj plaws ntawm cov kua qaub thaum nws los txog rau nce qib roj cholesterol. Ib qho 50g ntawm cheese muab 9 grams roj saturated, yuav luag ob npaug rau tus neeg ntawm 2,000 calorie noj.

cheese twg yog qhov noj qab nyob zoo? Ntau tus neeg nyiam xav tias parmesan yog qhov kev xaiv noj qab haus huv tshaj plaws ntawm ntau hom tawv. Nws muaj roj tsawg thiab calorie ntau dua li lwm yam zoo sib xws.

cheddar cheese yog dab tsi

Cheddar cheese yog ib qho nyuaj, tawm-dawb (qee zaum txawm tias txiv kab ntxwv thaum ntxiv cov txuj lom rau nws) cov khoom. Qee zaum nws tuaj yeem muaj qhov ntsim saj. Qhov twg yog cheddar cheese los ntawm? Ua ntej tsim nyob rau hauv lus Askiv lub zos ntawm Cheddar nyob rau hauv Somerset, hom khoom no yog tsim tawm sab nraum lub cheeb tsam thiab thoob ntiaj teb.

Ua kom zoo li no. Tsev cheese thiab whey yog sib cais siv lub rennet enzyme complex, feem ntau yog ua los ntawm lub plab ntawm cov menyuam mos mos (cov neeg tsis noj nqaij los yog kosher cheeses siv cov kab mob, cov poov xab los yog pwm chymosin).

Tom qab cua sov, cov curd yog kneaded nrog ntsev, txiav rau hauv cubes kom ntws lub whey, thiab ces nyem thiab tig dua. Nyuaj thiab paub tab ntau dua cheddar, qee zaum hu ua vintage cheddar, yuav tsum paub tab rau 15 lub hlis lossis ntau dua. Cov cheese khaws cia ntawm qhov kub thiab txias, uas feem ntau xav tau cov chaw tshwj xeeb.

Parmesan

Parmigiano-Reggiano - Italian nyuaj ntws cheese. Lub npe "parmesan" feem ntau yog siv los xa mus rau tib yam khoom uas tau tsim tawm sab nraum thaj chaw ib txwm nyob hauv ltalis, txawm hais tias qhov no raug txwv los ntawm European txoj cai.

Hauv qhov no, tus nqi ntawm parmesan tuaj yeem sib txawv ntawm 100 rubles. mus txog 4 txhiab rubles ib thooj. Qhov kim tshaj plaws yuav yog cov khoom qub Italian nrog qhov ntev ntev.

Cov cheese no yog tsim los ntawm cov mis nyuj uas tsis tau muab tshuaj txhuam. Tag nrho cov mis nyuj thaum sawv ntxov yog tov nrog lub ntuj skimmed mis nyuj (uas yog tsim los ntawm kev khaws cia rau hauv lub tank loj loj kom tso cai rau cov kua nplaum sib cais) los ntawm kev ua kua mis dhau los, uas ua rau muaj kev sib xyaw ua ke. Qhov sib tov no tau muab tso rau hauv cov vats tooj liab (cov hlau ua kom sov thiab txias sai sai).

Cov kua roj ntsha pib (muaj cov kab mob sib xyaw ntawm cov kab mob thermophilic lactic acid) ntxiv rau qhov ntawd, thiab qhov kub tau nce mus rau 33-35 ° C. Tom qab ntawd hauvQhov sib tov yog muab tso rau rennet, thiab txhua yam yog tshuav rau coagulate rau 10-12 feeb. Tom qab ntawd cov curd yog mechanically crushed rau hauv me me pieces (qhov loj ntawm mov nplej), qhov kub thiab txias yog nce mus rau 55 ° C nyob rau hauv kev ceev faj. Lub tsev cheese yog sab laug rau 45-60 feeb.

Cov khoom ntim tau muab ntim rau hauv ib daim muslin, thiab muab faib ua ob ntu thiab muab tso rau hauv pwm. Muaj 1100 litres mis nyuj ib vat, ua rau ob lub taub hau ntawm cheese. Cov tsev cheese uas ua rau txhua lub voj voog hnyav txog 45 kg.

Cov cheese tau muab tso rau hauv ib puag ncig stainless hlau pwm, uas yog nias nruj nrog lub caij nplooj ntoos hlav buckle kom cov khoom zoo li lub log. Tom qab ib hnub lossis ob hnub, cov buckle raug tso tawm thiab cov pluaj yas tau muab luam tawm ntau zaus ntawm cov cheese, qhia lub npe, Hoobkas naj npawb, hli, thiab xyoo ntawm kev tsim khoom. Daim ntawv hlau yog dua nruj nreem. Cov ntawv luam tawm yog tsau rau saum npoo ntawm cheese tom qab txog ib hnub, thiab tom qab ntawd lub taub hau muab tso rau hauv ib lub thawv ntawm brine kom nqus ntsev rau 20-25 hnub. Tom qab ntawd, cov rounds raug xa mus rau qhov chaw tshwj xeeb ntawm cov nroj tsuag rau 12 lub hlis. Txhua daim yog muab tso rau ntawm cov txee ntoo. Txhua lub taub hau thiab lub txee hauv qab yog ntxuav los ntawm tes lossis tshuab txhua xya hnub. Lub caij ntuj no tseem tig rov los.

Lub sijhawm ua kom tiav rau Parmesan cheese yog tsawg kawg 12 lub hlis. Cov khoom lag luam zoo tshaj plaws yog suav tias yog qhov tshwm sim 2 xyoos. Tsuas pub ntxiv yog ntsev, uas cov cheese absorbs thaum muab tso rau hauv brine tank rau 20 hnub.

Real Parmigiano-Reggiano muaj qhov ntse ntsefruity-nutty tsw nrog muaj zog savory sau ntawv thiab ib tug me ntsis grainy kev ntxhib los mos. Tus nqi ntawm hom parmesan tsis tuaj yeem qis. Unaged versions yuav saj me ntsis iab.

Gouda

Gouda yog cov cheese daj uas ua los ntawm nyuj cov mis nyuj. Nws yog ib qho ntawm cov cheeses nrov tshaj plaws hauv ntiaj teb. Lub npe yog siv niaj hnub no raws li lub ntsiab lus dav dav rau ntau yam khoom zoo sib xws uas tsim los ntawm Dutch ib txwm muaj. Hauv tebchaws Russia, nws lub npe hu ua "Kostroma Cheese" tau ntev.

Ntau qhov chaw qhia tias lo lus "gouda" hais txog ntau dua rau cov qauv ntawm cov cheese ntau lawm ntau dua li hom tshwj xeeb, xa mus rau nws qhov tsw, uas txawv nrog kev laus. Raws li kev txheeb xyuas ntawm gouda cheese, cov tub ntxhais hluas (thiab cov chaw tsim khoom tsim tawm) ntau yam tau piav qhia tias muaj qhov tsw qab uas yog "qab zib me ntsis nrog nutty sau ntawv, tab sis muag heev", thaum cov khoom lag luam paub tab ntau feem ntau hais tias muaj "zoo nkauj. fruity tsw nrog qab zib aftertaste" uas tuaj yeem ua rau "yuav luag qab zib qab zib" yog tias muaj hnub nyoog ntau tshaj ob xyoos.

Nws yog tsim raws li hauv qab no. Tom qab fermented mis nyuj cov khoom thicken, ib co ntawm cov whey yog drained thiab dej ntxiv. Cov txheej txheem no yog hu ua "kev ntxuav cov curd" thiab nws tsim cov cheese qab zib vim tias cov ntxhua khaub ncaws tshem tawm qee cov lactose, uas ua rau muaj cov lactic acid tsawg dua. Kwv yees li 10% ntawm qhov sib tov yog curd, uas yog nias rau hauv cov duab puag ncig rau ob peb teev. Lub uns alted cheese yog ces soaked nyob rau hauv ib tug saline tov, uas muab nws thiabcrust tshwj xeeb saj.

Cov cheese yog txiav rau ob peb hnub ua ntej yuav npog nrog cov xim daj kom tiv thaiv kom tsis txhob qhuav, thiab tom qab ntawd raug kev laus, thaum lub sij hawm cov khoom hloov ntawm ib nrab mus rau ruaj. Dutch cheesemakers feem ntau siv rau qib los faib gouda:

• Young cheese (4 lub lis piam).
• Cov Hluas Hnub nyoog (8-10 lub lis piam).
• Mature (16-18 lub lis piam).
• muag dhau (7-8 lub hlis).
• Qub cheese (10-12 lub hlis).
• cheese qub (12 lub hlis lossis ntau dua).

Nws yuav siv lub caramelized qab zib raws li nws muaj hnub nyoog thiab me ntsis crunch ntawm cheese crystals, tshwj xeeb tshaj yog nyob rau hauv cov laus versions.

Nyob zoo ib tsoom niam txiv kwv tij neej tsas sawv daws

Emmental (lub npe hu ua Swiss cheese) yog cov khoom nruab nrab tawv daj uas tau tsim nyob rau hauv Emmental koog tsev kawm ntawv ntawm Canton ntawm Bern. Nws muaj ib tug ntsim tab sis me ntsis saj. Txawm tias muaj tseeb hais tias nws lub npe yog patented, Emmental cheese kuj yog tsim nyob rau hauv lwm lub teb chaws, tshwj xeeb tshaj yog nyob rau hauv Fabkis, Bavaria thiab txawm Finland.

Nws yog tsim los siv peb hom kab mob: Streptococcus thermophilus, Lactobacillus helveticus thiab Propionibacterium freudenreichii. Yav dhau los, qhov loj hauv cov khoom yog ib qho kev qhia ntawm qhov tsis zoo, thiab txog thaum tsis ntev los no, manufacturers sim zam lawv. Emmental cheese yog siv nyob rau hauv ntau yam tais diav, tshwj xeeb tshaj yog nyob rau hauv gratin thiab fondue, qhov twg nws yog tov nrog Gruyère.

Maasdam

Maasdam yog Dutch cheese ua raws li daim ntawv qhia Swiss. Nws yog ib qho ntawm feem nrov uns altedcheese ntau yam. Nws yog tsim los ntawm nyuj cov mis nyuj thiab muaj hnub nyoog tsawg kawg yog 4 lub lis piam. Cov khoom ripens sai dua lwm yam Dutch cheeses. Maasdam muaj qhov sab hauv los ntawm cov txheej txheem ripening thiab ib tug du daj rind. Qee lub sij hawm nws yog waxed zoo li gouda.

Cov cheese tsis ntsev no tau tsim los sib tw nrog Swiss Emmental vim nws pheej yig dua thiab sai dua los tsim. Tib yam tseem ceeb yog siv hauv cov txheej txheem tsim khoom xws li Swiss cheeses. Qhov tshwm sim yog ib yam khoom uas muaj tib yam nutty thiab qab zib saj, tab sis yog softer vim cov dej noo ntau dua.

Edam

Edam (Dutch cheese) yog ib yam khoom ib nrab uas tau tsim nyob rau hauv Netherlands thiab muaj npe tom qab lub nroog Edam hauv xeev North Holland. Cov cheese uas tsis muaj ntsev no yog ib txwm muag hauv cov xim daj daj sib npaug lossis nrog cov xim liab paraffin wax. Edam tuaj yeem khaws cia rau lub sijhawm ntev, thaum nws saj tsuas tuaj yeem zoo dua. Cov khoom zoo no (nrog rau lwm tus) tau ua nws cov cheese nrov tshaj plaws.

Feem ntau hom "cov tub ntxhais hluas" edam cheese muag hauv khw muag khoom muaj saj me ntsis, me ntsis ntsev los yog nutty, thiab yuav luag tsis muaj ntxhiab tsw piv rau lwm yam khoom. Raws li lub hnub nyoog cheese, qhov tsw ntawm Dutch cheese sharpens thiab ua nyuaj. Nws muaj cov ntsiab lus muaj roj tsawg dua li ntau lwm cov cheeses - edam tuaj yeem muaj tsawg li 28% rog ntawm cov teeb meem qhuav.

Russian cheese

Qhov ntau yam no tau tsim nyob rau hauv USSR thiab hauvtam sim no tsis muaj tus tuav ntaub ntawv pov thawj. Nws yog tsim los ntawm feem ntau Lavxias teb sab thiab lwm yam tom qab-Soviet factories. Qhov no yog ib qho nyuaj cheese nrog ntau qhov me me ntawm qhov txiav. Cov xim ntawm cov khoom yog lub teeb daj, lub saj muaj ib tug pronounced sourness. Tus nqi ntawm Lavxias teb sab cheese yog tus nqi pheej yig (kwv yees li 330 rubles ib kilogram), uas piav qhia nws qhov chaw zoo.

Kuv puas tuaj yeem tsim cov khoom no rau kuv tus kheej?

Cov cheeses yooj yim ua hauv tsev. Yog li, tsis muaj ntsev feta thiab mozzarella cheese tsis tas yuav muaj kev txawj tshwj xeeb thiab nrhiav cov khoom xyaw nyuaj. Txawm li cas los xij, tej yam txawv me ntsis nrog cov khoom noj khoom haus.

Qhov sib txawv tseem ceeb ntawm cov mos mos thiab tawv cheese yog qhov tom kawg yuav tsum muaj xovxwm tshwj xeeb thiab kab mob kab mob.

Ua cov khoom no yuav tsum tau ua siab ntev. Koj tseem yuav xav tau cov cuab yeej ua cheese, uas tsis yooj yim nrhiav kev lag luam. Txawm li cas los xij, nws zoo siab heev thiab muaj txiaj ntsig.

Cov khoom siv thiab cov khoom xyaw

Yuav ua li cas thiaj ua tau cov cheese nyuaj? Cov npe ntawm cov khoom siv rau koj tus kheej lub Hoobkas mini-cheese yog raws li hauv qab no:

• Tag nrho cov mis nyuj (qhov ntau rog, ntau cheese koj tau).
• Rennet, uas yog qhov tsim nyog rau kev sib cais ntawm curd thiab whey. Nws raug pom zoo kom yuav cov khoom ua kua tsiaj. Nws yooj yim dua los siv thiab ntsuas ntau dua li tawv lossis grainy.
• kab mob kab mob. Lawv yuav tsum tau ua kom siav thiab tsw cov cheese koj xav ua. Yog tsis muaj qhov no, koj yuav muaj cov khoom dawb dawb.
• Ntsev. Ntau tus kws tshaj lij hais tias nws yog qhov zoo dua los yuav cheese ntsev. Cov no yog flakes ntsev uas yaj yooj yim, tab sis lawv kim heev. Tsuas yog xyuas kom tseeb tias koj tab tom yuav khoom tsis yog iodized.
• ntsuas kub. Nws yuav tsum yog qhov zoo thiab raug.
• Calcium chloride. Lub khw muag khoom noj cov mis nyuj yog homogenized thiab evaporates calcium thaum lub sij hawm ua cheese. Txhawm rau ua kom koj cov khoom muaj txiaj ntsig, txhawb nws nrog cov ntxhia no.
• Tswv dej. Nws yog undesirable muab mis nyuj ncaj qha rau ntawm qhov hluav taws kub. Yuav tsum muaj lub tshuab ua kom sov kom tsis txhob hlawv. Koj lub lauj kaub mis yuav tsum loj txaus los tuav cov kua ntau.
• Zoo nias. Koj yuav tsum nias rau ntawm cov cheese ua tshiab.
• Zoo cov duab. Koj tuaj yeem yuav lawv lossis ua los ntawm lub thoob yas.
• Tshuaj npuag. Thov nco ntsoov tias cheesecloth, uas koj tuaj yeem yuav ntawm txhua lub tsev muag tshuaj, tsis muaj txiaj ntsig hauv tsev mini-cheese factories. Yam koj xav tau yog hu ua muslin. Nov yog cov ntaub uas siv tau.
• Nkauj ntsuag. Qee hom cheese muaj hnub nyoog los ntawm ob peb lub hlis mus rau ntau xyoo. Txhawm rau tiv thaiv cov khoom los ntawm ziab tawm, koj yuav tsum npog nws nrog siv quav ciab. Tsis txhob sim qhov no nrog paraffin wax. Nws tsis zoo ib yam thiab nws yuav tsis tiv thaiv cov khoom zoo.
• Zoo tsuav. Yog tias koj tab tom ua cheese tiag tiag, koj yuav xav tau qhov chaw kom muaj hnub nyoog. Lub cellar txias lossis cawv cawv yog qhov zoo rau lub hom phiaj no.
• Lwm yam koj yuav xav tau: txog li 25kg ntawm ab hnyav. Koj tuaj yeem siv lub bar rau qhov no.
• Ib lub lauj kaub rauntshav qab zib. Ib lub ncuav hlau los yog daim ntawv sib sib zog nqus yuav ua.

Ua ntej koj pib

Thaum tag nrho koj cov cuab yeej ua cheese npaj siv, muaj ob peb yam yooj yim npaj ua.

Nqa cov kua mis tawm ntawm lub tub yees thiab cia nws los rau hauv chav sov. Qhov no yuav ua rau nws kub tom qab.

Ua ntej koj tuaj yeem pib siv txhua yam uas yuav cuam tshuam nrog cheese, txhua yam yuav tsum tau ua kom tsis muaj menyuam. Qhov teeb meem loj tshaj plaws uas cov neeg pib tshiab ntsib thaum npaj cov khoom. Nws yog qhov zoo tshaj rau boil txhua yam koj siv - txawm txhua lub tais thiab diav.

kub mis nyuj

Pib los ntawm kev ua kom sov li 8 litres mis nyuj tag nrho. Txij li thaum koj yuav tsum tsis txhob muab tso rau ntawm lub tshav kub ncaj qha, koj yuav tsum tau siv lub steamer. Koj tuaj yeem tso lub lauj kaub rau hauv ib lub thawv loj ntawm cov dej thiab ib qho me me txias txias kom cov tais diav tsis kov. Koj tseem yuav xav tau koj tus pas ntsuas kub rau kauj ruam no.

Ncuav cov mis nyuj rau hauv saucepan thiab kub txog 30 degrees. Koj yuav tsum ua qhov no maj mam, ua kom lub cua sov kom tsawg li sai tau. Tsis txhob sim ua kom sov lub mis kom sai los ntawm kev nce qhov kub. Yog nws kub heev, koj tuaj yeem hlawv nws.

Nyob mis ripen

Thaum cov mis nyuj sov li 30 degrees, nws yog lub sijhawm ntxiv cov kab mob kab mob. Raws li txoj cai, lawv raug muag nyob rau hauv ib feem ntawm cov pob khoom, qhov twg tag nrho cov tsim nyog proportions yog qhia. Cia lub oob khab rau saum npoo ntawm cov mis nyuj rau ib feeb. Siv rab diavnrog lub qhov, sib tov kom huv si thiab cia cov kab lis kev cai loj hlob hauv cov mis nyuj ntawm 32 degrees rau 30 feeb. Saib xyuas qhov kub kom tsis txhob siab tshaj 33 degrees.

Tom qab cov mis nyuj matured, nws yuav tsum tau coagulated kom cais cov curd (cheese) thiab whey (tsis yog cheese). Yog tias koj siv cov khoom muag hauv khw muag khoom, tam sim no yog lub sijhawm ntxiv calcium chloride. Ntxiv 3/4 teaspoon ntawm cov tshuaj no diluted nyob rau hauv ib lub quarter khob dej. Mix zoo.

Tom ntej yog lub sijhawm ntxiv cov rennet. Dilute ib nrab ib teaspoon ntawm cov khoom nrog ib quarter khob dej. Sib tov zoo heev hauv kev nce thiab nqis rau 1 feeb. Npog cov mis nyuj thiab cia nws kub txog 30 degrees rau 30-45 feeb. Tsis txhob hnov qab saib xyuas qhov kub thiab txias - nws yuav tsum tsis txhob poob lossis nce kom ua tiav coagulation.

Tom qab 30-45 feeb, cov kua mis yuav tsum tau khov, yuav luag zoo li jelly. Txhawm rau txiav txim siab seb nws puas ua tiav, ntxig tus ntiv tes huv lossis ntsuas kub rau hauv qhov sib tov ntawm 45-degree lub kaum ntse ntse thiab nqa nws. Yog hais tias curd tawg zoo ib ncig ntawm tus pas ntsuas kub los yog ntiv tes, ces koj muaj ib tug huv si so thiab cov khoom yog npaj txhij mus txiav. Yog tias nws mos dhau lawm, cia cov mis nyuj zaum ntev dua.

Txiav cov curd, nqa ib rab riam ntev thiab muab tso rau hauv qhov sib tov txhua txoj hauv qab ntawm lub lauj kaub. Txiav nws los ntawm sab saum toj mus rau hauv qab, ces los ntawm sab mus rau sab, mus rau hauv cubes ntsuas 5-7 mm. Nws yuav tsum tau crushed nyob rau hauv ib tug checkerboard qauv. Tawm ntawm tws curdrau 40 feeb. Nws yuav nyob rau hauv qab ntawm lub lauj kaub.

cua sov tsev cheese

kauj ruam tom ntej yog kom sov cov curd. Maj mam sov nws mus txog 38 degrees, nce qhov kub ntawm 2 degrees txhua 5 feeb. Qhov no yuav tsum siv li 30 feeb. Do cov curd maj mam thiab ntau zaus kom tsis txhob lo rau hauv qab ntawm lub lauj kaub.

Tom qab 30 feeb, ntws tag nrho cov kua whey thiab tawm hauv qhov sib tov kom sov rau lwm 30 feeb. Do txhua 5 feeb kom cov curd tsis lo ua ke. Cua sov ua rau cov whey sawv tawm, thiab cov curd shrinks me ntsis thiab tuav nws zoo dua.

Zoo nias

Txiav cov curd rau hauv ib lub colander thiab cia nws ntws. Ntxiv 1 teaspoon ntsev thiab do maj mam. Teeb tsa xovxwm. Muab lub tais ua ntej thiab tom qab ntawd cov pwm nrog rau cov ntaub.

Muab cov curd rau hauv pwm thiab quav cov ntaub ntau dhau ntawm nws. Tso lub slider rau sab saum toj ntawm cov pwm thiab tso ib qho khoom hnyav rau saum. Nyem lub curd rau 15 feeb. Yog tias koj lub thawv ntim khoom ntim me me dhau, ua tib zoo saib nws thiab tso cov kua dej kom raws sijhawm.

Tom qab 15 feeb, tshem cov cheese thiab tig nws. Ua qhov no ua tib zoo ua tib zoo, cov khoom tawg yooj yim heev thiab yuav zoo li poob sib nrug. Muab nws rov qab rau hauv pwm thiab nias rau 12 teev.

Tom qab 12 teev ntawm abs, koj cheese yuav tsum zoo thiab ruaj khov. Unwrap nws thiab tawm hauv chav tsev kub kom txog thaum nws ncav cuag qhov sib xws, tig ob zaug ib hnub. Qhov no yuav tsum siv 1-3 hnub. Thaum qhuav, siv quav ciab rau cheese. Qhov no yuav tiv thaiv kom qhuav ntxiv thiab tiv thaivpwm loj hlob.

Khaws cov cheese ntawm 12-13 degrees rau 1-4 lub hlis, tig nws tsawg kawg ib zaug ib lim piam. Nrog rau hnub nyoog, cov khoom yuav nce spiciness. Koj tuaj yeem sim nws hauv ob peb lub lis piam. Tsis muaj ib yam dab tsi tsis ncaj ncees lawm nrog cov khoom kuaj. Tsuas yog siv ib txheej tshiab ntawm cov quav ciab rau kev txiav.

Zoo ntawm cov kab mob kab mob, koj tuaj yeem ua ntau hom cheese hauv tsev.