2024 Tus sau: Isabella Gilson | [email protected]. Kawg hloov kho: 2023-12-17 03:27
Peb feem ntau nyiam cheese. Qee tus nyiam muab ib daim ntawm nws rau hauv cov qhaub cij rau thaum sawv ntxov tshuaj yej, thaum lwm tus tsis tuaj yeem xav txog tshiab, tseem kub pasta yam tsis muaj qhov tseem ceeb ntxiv. Tab sis peb paub dab tsi txog cov khoom no thiab nws qee zaum xav tsis thoob ntau lawm? Tom qab tag nrho, muaj ntau hom cheese uas nyuaj rau kev xav, thiab tib txoj kev nthuav dav los npaj lawv.
Txhua cheese yog tsim los ntawm mis nyuj. Raws li cov ntaub ntawv raw, tsis tsuas yog nyuj cov mis nyuj xwb, tab sis kuj yog yaj, tshis, thiab txawm nyuj cov mis nyuj. Yog li ntawd, ua ntej ntawm tag nrho cov, hom cheese yuav muab faib ua ob pawg loj: qaub-mis nyuj thiab rennet.
Sour-milk cheeses tau txais los ntawm kev coagulation ntawm cov mis nyuj protein nyob rau hauv kev cuam tshuam ntawm lactic acid. Nws yog tsim los ntawm kev ntxiv ib qho tshwj xeeb qaub oob khab. Cov cheese no zoo sib xws hauv cov tsos thiab kev ntxhib los mos rau tsev cheese.
Ib qho enzyme tshwj xeeb yog siv los ua rennet cheeses. Nws yog ntxiv rau cheese loj rau thaum ntxov ripening. Qee zaum yog vim li casrennet yog siv nyob rau hauv kev npaj ntawm qaub-mis nyuj cheeses.
Hom cheese kuj muab faib raws li txoj kev tsim khoom.
Hard - cov no yog cov qauv tuab heev, npog nrog cov kab ua pa lossis beeswax crust, uas ripen los ntawm rau ntau xyoo nyob rau hauv lub siab ntawm lub zog ntawm lub zog hnyav. Lawv kuj hu ua "nias". Hauv cov cheese no, tsis muaj "qhov" tag nrho (Parmesan, Emmental, Edam, Conte, Cheddar), lossis lawv, tab sis me me (Gouda). Nws yog ib txwm ua kom cov cheese nyuaj ua ntej noj.
Semi-hard - Cov no yog creamy cheeses nrog ntom tab sis mos zoo nkauj, npog nrog cov quav ciab lossis paraffin crust. Lawv feem ntau loj hlob hauv ob peb lub hlis. Lawv txawv los ntawm lub xub ntiag ntawm "qhov" ntawm ntau yam duab thiab ntau thiab tsawg. Ib tug neeg sawv cev ntawm cov cheese no yog lub npe nrov Maasdam.
Soft cheeses yog cov khoom qab zib-creamy textures uas tsis tas yuav ua ntxiv. Lawv tuaj yeem yog yam tsis muaj lub plhaub lossis muaj lub ntuj lossis cov pwm pwm. Lawv muaj ntau yam saj: peppery, nceb, creamy, thiab lwm yam. Mos cheeses muaj ob hom: yuav tsum tau kom loj hlob (ntsim, liab pwm) thiab npaj txhij-ua noj. Cov yav tas kuj tseem hu ua "tshiab" ("Mascarpone", "Ricotta", "Brousse Du Rowe"), uas muaj lub neej ntev heev.
Brine - Cov no yog cov cheese uas siav hauv brine (hauv cov tshuaj aqueousrooj ntsev). Lawv muaj ib tug nkig los yog txheej zoo nkauj thiab muaj ib tug ntse-s alty saj ("Suluguni", "Cheese", "Adyghe", "Feta", "Chanakh").
Processed - Cov no yog cheeses, uas suav nrog ntau yam: tsev cheese, hmoov los yog condensed mis, cream, butter, whey, buttermilk, thiab lwm yam khoom ntuj tsim. Lawv tau txais kev kho cua sov nrog ntxiv cov ntsev yaj.
hais tshwj xeeb yuav tsum yog ua los ntawm xiav cheese.
Cov hom ntawm cov khoom no tau muab faib raws li xim ntawm cov pwm thiab nws siv li cas. Hom kev tsim khoom no muab cov cheese ib qho tshwj xeeb piquant saj. Cheese pwm tsis muaj teeb meem, noj tau (Penicillium genus) thiab tuaj hauv cov xim sib txawv: xiav, ntsuab, lub teeb xiav, liab thiab dawb. Nws tuaj yeem npog tag nrho saum npoo ntawm cheese ("Camembert", "Brie"), thiab nyob hauv nws ("Roquefort", "Fourme", "d'Amber").
Thiab thaum kawg, txhua yam cheese xav tau kom raug. Qhov chaw zoo tshaj plaws yog lub cellar txias nrog qhov tsim nyog tsis: qhov cua zoo, cov av noo siab thiab kub txog li 10 ° C. Lub tub yees kuj yog qhov chaw zoo khaws cheese. Hom zaub mov pwm thiab ntau yam flavors nyob rau hauv cov ntaub ntawv no yuav tsis poob lawv saj. Txawm li cas los xij, txhawm rau tiv thaiv cov cheese kom qhuav vim qhov av qis hauv lub tub yees, nws yuav tsum tau qhwv hauv parchment lossis cling zaj duab xis.
Pom zoo:
Cawv Finnish: hom, npe, muaj pes tsawg leeg thiab hom zoo tshaj plaws
Kab lus no muab cov lus piav qhia ntxaws txog Finnish liqueurs. Nyob rau hauv cov ntawv nyeem koj tuaj yeem nrhiav cov ntaub ntawv hais txog qhov muaj pes tsawg leeg, saj cov yam ntxwv thiab cov hau kev ntawm kev noj haus rau lub rooj. Tsis tas li hauv tsab xov xwm koj tuaj yeem nrhiav cov ntaub ntawv luv luv txog cov npe nrov Finnish cawv
Whiskey "Glenfarklas": piav qhia thiab hom hom, saj, tshuaj xyuas
Whiskey "Glenfarklas" yog cov khoom lag luam zoo ntawm tsev neeg ua lag luam. Nws tau ua raws li daim ntawv qhia ib txwm muaj rau yuav luag ob puas xyoo. Cov dej haus no yog ib qho m alt whiskey uas zoo heev, uas tau lees paub los ntawm ntau yam khoom plig. Vim nws muaj zog laus thiab cov yam ntxwv saj, nws muaj kiv cua thoob plaws ntiaj teb. Peb yuav tham hauv kev nthuav dav txog hom thiab saj ntawm whiskey hauv kab lus no
Nrov hom tshuaj yej: txheej txheem cej luam, nta, hom thiab tshuaj xyuas
Tsis muaj leej twg yuav tsum tau hais tias noj qab nyob zoo tshuaj yej zoo li cas. Tab sis kom tau txais cov dej qab zib tiag tiag, koj yuav tsum muaj peev xwm xaiv nws kom raug. Niaj hnub nimno kev lag luam hauv tsev yog qhov txaus ntshai nrog cov khoom zoo li no. Txog rau tam sim no, nws nthuav tawm ntau yam ntawm cov khoom lag luam hauv pawg no. Yog li ntawd, tus neeg siv khoom tsis paub dhau los yuav tsis meej pem thiab yuav tsis zoo li nws tau npaj ua ntej
French cheeses thiab lawv hom. Sab saum toj 10 Fabkis Cheese
Cheese yog kev khav theeb ntawm Fabkis. Lawv paub thoob plaws lub ntiaj teb no rau lawv unsurpassed saj thiab aroma
Spanish cheeses: hom, npe thiab zaub mov txawv
Dab tsi yog hom nrov tshaj plaws ntawm Spanish cheese. Lawv lub npe yog dab tsi. Lawv ua dab tsi los ntawm. Feature ntawm cheese cia. Kev piav qhia ntawm xiav cheese, curd, tawv thiab mos. Dab tsi yog lo lus siv los piav qhia txog kev loj hlob ntawm cheese hauv Spain? Yam khoom twg yuav tsum tau siv nrog
