French cheeses thiab lawv hom. Sab saum toj 10 Fabkis Cheese

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

Cheese yog kev khav theeb ntawm Fabkis. Lawv paub thoob plaws lub ntiaj teb no rau lawv cov saj thiab aroma.

Hauv Fab Kis, lo lus "cheese" suab zoo li "le fromage" (los yog hauv thawj - le fromage). Nws yog ntseeg hais tias nws los ntawm distorted "formage", uas yog, "tsim" los yog "shaping". Thiab qhov no tsis yog kev huam yuaj. Tom qab tag nrho, cov txheej txheem ntawm curd loj, uas yog tsim los ntawm coagulation ntawm mis nyuj, rau hauv pwm yog ib qho tseem ceeb heev kauj ruam nyob rau hauv lub tsim ntawm tiag cheese.

Hnub no, ntau dua 500 hom khoom noj siv mis no tau tsim hauv Fabkis. Thiab txhua tus ntawm lawv yog qhov tshwj xeeb hauv nws txoj kev. Fabkis cheeses tuaj yeem mos lossis tawv, hluas lossis laus, tawv lossis pwm, tshis lossis nyuj mis nyuj.

Txawm li cas los xij, cov kws tshaj lij xav tsis thoob tsuas yog los ntawm ntau hom ntawm cov khoom no, tab sis kuj los ntawm tus lej tsis txaus ntseeg ntawm nws cov ntaub ntawv. Yog li, Fabkis cheeses, cov duab uas tau nthuav tawm nyob rau hauv tsab xov xwm no, yog tsim nyob rau hauv daim ntawv ntawm lub voj voog, disks, duab plaub, nruas, squares, sawv thiab dag lub tog raj kheej, ingots, cones, lub siab thiab daim duab peb sab.

Vim li cas cov khoom no tsis tsim nyob rau hauv ib daim ntawv? Qhov tseeb yog tias txhua tus Fabkis cheeses muaj lawv tus kheej keeb kwm, lub neej thiab txawm tus cwj pwm. Piv txwv li, cheeses xws li Brie thiab Camembert yeej ib txwm ua nyob rau hauv daim ntawv ntawm ib tug disk. Tom qab tag nrho, nws yog nyob rau hauv daim ntawv no uas cov khoom ripens tusyees thiab hloov mus ua heev six.

Ntawm lub npe

Txhua Fabkis cheeses tsis tsuas yog lawv tus kheej thiab tus kheej keeb kwm, tab sis kuj muaj lub npe tshwj xeeb. Ntxiv mus, txhua yam khoom muaj AOC daim ntawv lo. Nws txhais tau hais tias qhov ntau yam no muaj Appellation d'origine contrôlée, uas yog, Thawj Tswj Lub Npe, uas tsuas yog muab rau cov cheese uas ua tau raws li tag nrho cov cai ntawm txoj cai tam sim no.

Yog li, txhua yam Fabkis cheese yuav tsum tau ua los ntawm cov khoom siv zoo, uas yog, mis nyuj. Ntxiv mus, tag nrho cov txheej txheem ntawm kev ua cov khoom yuav tsum nruj me ntsis raws li lub zos tsim zaub mov txawv thiab kab lig kev cai.

Cheese, uas muaj lub npe Fab Kis sib xws, tsuas yog tuaj yeem tsim tau hauv thaj av ntawm Fabkis qhov chaw uas nws tau npaj keeb kwm.

Thawj AOC tau muab khoom plig rau Roquefort xyoo 1925 thiab zaum kawg rau Rigotte de Condret hauv 2009.

Kev faib tawm

Txhua lub xeev muaj nws qhov kev faib tawm ntawm cheeses nrog nws tus kheej cov txheej txheem thiab cov lus siv. Tab sis feem ntau ntawm cov khoom no tuaj yeem txheeb xyuas tau yooj yim hauv cov pab pawg, tsuas yog nyob ntawm nws cov qauv, hom crusts thiab lub hauv paus ntsiab lus ntawm kev tsim, uas cov dej noo hauv cov cheese (los yog hu ua whey) nyob ntawm.

Raws li qhov system no, cheeses los ntawm Fabkis tuaj yeem muab faib ua hom xws li:

• fresh;
• fresh aged;
• soft white;
• semi-soft;
• hard;
• blue;
• favored.

Nws tsis tuaj yeem hais tias qhov no lossis daim ntawv qhia Fabkis cheese yuav suav nrog nyuj, lossis tshis, lossis yaj cov kua mis. Tsis tas li ntawd, cov khoom no tuaj yeem tsim tawm hauv cov liaj teb ntiag tug lossis kev lag luam.

fresh cheeses

Yuav kom nkag siab qhov sib txawv ntawm ntau hom Fabkis cheeses, koj yuav tsum xav txog lawv kom meej.

Cov cheese tshiab yog qhov yooj yim kom paub qhov txawv ntawm lwm yam. Tom qab tag nrho, lawv muaj ib tug dawb thiab ci nto. Cov khoom no tsis muaj tev. Raws li txoj cai, nws yog npaj siv nyob rau hauv ob peb hnub los yog txawm teev tom qab ntau lawm.

Cov cheeses tshiab NW nyuam qhuav muaj sijhawm los tsim cov aroma ntawm cov khoom siv raw siv hauv lawv. Lawv saj yog feem ntau piav raws li sweetish, milky, qaub los yog refreshing.

French soft cheese Boulette de Cambrai yog cheese tshiab. Nws muaj cov dej noo siab heev. Vim li no, nws ua mos. Nws yog tsim los ntawm nyuj cov mis nyuj nrog ntxiv ntawm parsley, tarragon, chives thiab lwm yam tshuaj ntsuab.

Qhov sib xws ntawm cov cheese tshiab tuaj yeem xoob, crumbly lossis stringy. Txawm li cas los xij, feem ntau cov khoom lag luam no yog tsim los ntawm cov khoom zoo thiab zoo li butter.

Siv cov cheese tshiab los ntawm kev sib kis ntawm cov ncuav ci ci. Ntxiv rau nws, muaj lub teeb ci txiv hmab txiv ntoo.

Cov cheese tshiab

Tsis zoo li tshiabcheeses, hom no matured thiab qhuav nyob rau hauv cellars nrog ib tug tshwj xeeb tsoom fwv ntawm av noo thiab kub los yog nyob rau hauv tshwj xeeb chamber. Raws li qhov tshwm sim ntawm qhov kev kho mob no, cov khoom lag luam tau npog nrog lub pob zeb ntawm cov poov xab thiab pwm.

Cov neeg sawv cev nto moo tshaj plaws ntawm hom no yog cheeses tsim hauv Loire Valley. Raws li txoj cai, lawv yog tsim los ntawm tshis mis nyuj nrog ntxiv ntawm tshuaj tsw qab thiab txuj lom. Xws li cov cheese tau qhwv hauv cov txiv ntseej lossis cov txiv hmab txiv ntoo, ntawm qhov chaw ntawm cov ntaub ntawv pwm.

Tshiab Fabkis tshis cheese Saint-Maur de Touraine yog cheese ua classic. Nws nto, sprinkled nrog tshauv, yog them nrog fluffy dawb pwm, raws li zoo raws li me ntsis ntawm daj, liab thiab grey pigments. Nyob rau hauv tus txheej txheem ntawm kev loj hlob, lub snow-dawb loj ua ntau thiab ntau ntom. Sij hawm dhau mus, cov txiv qaub tsw muaj nyob hauv cov khoom no ua rau me ntsis nutty.

Dawb mos cheeses

Cheeses ntawm hom no yog npog nrog lub pob zeb dawb thiab muaj kev ntxhib los mos los ntawm granular mus rau yuav luag kua. Lawv muaj ib tug unsurpassed nceb aroma. Ntau yam me me ntawm Fabkis cheese muaj cov lus qhia me ntsis ntawm cov nceb me me thiab quav nyab, thaum lub firmer thiab hnub nyoog zoo ib yam li cov kua zaub ua los ntawm cov nceb qus, nrog cov iab me ntsis ntawm dandelion.

Cov khoom no yog tsim los ntawm tshis, nyuj los yog yaj yaj. Tsis tas li ntawd, feem ntau cov cheeses dawb yog tsim los ntawm cov mis nyuj ntawm cov ntxhuav los yog cov nyuj, uas tsis muaj kev ntseeg txiav txim siab lawv cov xim.

Cov crust ntawm hom cheese no tuaj yeem ua nkig, nyias thiab npog nrog pwm dawb, lossis tuab, velvety. Cov xwm txheej nonyob ntawm cov khoom aging thiab feedstock xaiv.

Cov tub ntxhais hluas Fabkis cheese nrog pwm dawb muaj qhov sib xws ntawm chalk. Txawm hais tias nws dhau los ua creamy nrog hnub nyoog.

Tus neeg sawv cev tseem ceeb tshaj plaws ntawm cov cheese dawb yog Camembert de Normandy. Nws yog kev cai los pab nws nrog elegant liab Côtes-du-Rhone.

Semi-soft cheeses

Cov cheeses no txawv ntawm ib leeg hauv kev ntxhib los mos thiab zoo li. Lawv muab faib ua ob pawg:

1. Tshuaj nrog cov rind qhuav, maj mam ripening. Lawv cov kev ntxhib los mos sib txawv los ntawm elastic nrog ib tug me me nutty qab zib saj thiab nyias crust kom ruaj, stringy nrog ib tug ntse floral saj thiab ib tug "tawv" crust.
2. Chees nrog ib tug nplaum txiv kab ntxwv rind. Lawv muaj ib tug mos mos zoo nkauj. Cov saj ntawm cov khoom no yog ntse thiab ntsim, nrog rau cov pa luam yeeb.

Gaperon yog tus sawv cev tseem ceeb ntawm cov cheese ib nrab. Nws yog tsim nyob rau hauv Auvergne los ntawm nyuj cov mis nyuj. Lub taub hau me me hemispherical ntawm cov khoom no hnyav kwv yees li 400 g. Gaperone muaj cov nqaij elastic thiab qhuav, tawv tawv. Thaum lub sij hawm tsim khoom, kua txob thiab qej ntxiv rau nws, uas muab cov khoom ci ci. Vim qhov tseeb tias cov cheese dai los ntawm hluav taws mus rau hnub nyoog, nws tau txais cov ntawv sib txawv ntawm cov pa luam yeeb.

Hard French cheese

Lub taub hau loj ntawm cov cheese nyuaj hauv daim ntawv ntawm lub log loj, nruas lossis lub tog raj kheej muaj nyob hauv yuav luag txhua lub tebchaws uas tsim cheesemaking. Raws li txoj cai, lawv yog tsim los ntawm tshis, yaj lossis nyuj cov kua mis. Peel liCov khoom tuaj yeem yog ci thiab du lossis ntxhib. Raws li cov cheese loj tuaj, aroma thiab saj ntawm cov cheese nyuaj ua nyuaj. Tsis tas li ntawd, ib yam khoom uas muaj kev loj hlob ntev heev ua grainy thiab txawm crunchy.

Comte yog cheese nyuaj. Qhov no yog Fabkis delicacy. Nws yog tsim nyob rau hauv cheeb tsam Franche-Comte, uas nyob rau sab hnub tuaj ntawm lub teb chaws. Tom qab ntau lawm, ntau tus neeg ua liaj ua teb xa cov cheese no mus rau cov tuam txhab mis nyuj loj rau kev laus. Hauv cellars, nws loj hlob tau ob xyoos.

Qhov saj ntawm cov cheese nyuaj yog nyob ntawm seb nws muaj hnub nyoog ntev npaum li cas. Ib qho khoom ripened tag nrho tej zaum yuav muaj ib tug ntse saj. Raws li cov tub ntxhais hluas cheese, nws tseem mos, milky thiab nutty.

Blue French cheese

Blue pwm yog penicillin. Tsis zoo li dawb, nws tsim tsis yog sab nraud, tab sis sab hauv cheese.

Ua tsaug rau cov pwm xiav, tsim ntau cov cheese. Feem ntau yog qhwv hauv ntawv ci los pab ua kom cov tawv nqaij ntub thiab nplaum.

Txawm hais tias muaj ntau hom xiav cheese, lawv txhua tus muaj qhov ntse thiab ntsim saj, thiab tseem muaj cov ntawv me me. Cov ntsiab lus ntsev hauv cov hom no ntau dua li lwm tus. Cov pwm xiav tam sim no muab cov khoom lag luam tsis yog xim txawv xwb, tab sis kuj muaj qhov muaj zog aroma.

Cheese nrog cov rind ntub dej muaj cov kab noj hniav tsis zoo thiab pwm streaks. Raws li rau ntau yam nrog ib tug tawv rind, lawv yog denser.

Tus neeg sawv cev tseem ceeb tshaj plaws ntawm xiav cheesesyog Roquefort. Nws lub tebchaws yog Southern Pyrenees. Hauv lawv lub qhov tsua, nws loj tuaj.

Raws li cov lus dab neeg, cov khoom no tau tshwm sim li ob txhiab xyoo dhau los. Nqa mus los ntawm nws tus hlub, tus tswv yug yaj tshuav nws noj hmo nyob rau hauv daim ntawv ntawm ib daim ntawm mov ci thiab ib daim ntawm cheese nyob rau hauv ib lub qhov tsua. Nws nco txog nws tsuas yog ob peb hnub tom qab ntawd. Thaum tus tswv yug yaj rov qab los, nws pom tias muaj pwm ntsuab tau tshwm sim hauv cov cheese.

Tam sim no, Roquefort tau tsim muaj ntau dua 18 txhiab tons hauv ib xyoos thiab xa tawm mus rau yuav luag txhua lub tebchaws hauv ntiaj teb.

Cov cheese no noj nrog mov ci, ntxiv rau ntau yam kua ntses, sprinkled rau zaub xam lav thiab pasta. Raws li txoj cai, nws tau txais kev pab nrog Sauternes lossis Port wine. Khoom qab zib wines feem ntau tau txais kev pab nrog nws. Lawv saj qab zib zais qhov ntse thiab qab ntsev ntawm cheese, nqa qhov tsw ntawm yaj cov kua mis mus rau pem hauv ntej.

Nyob rau xyoo pua 16th, Dutch cheese tsim tau pib ntxiv cov txuj lom rau lawv cov cheese. Nrog rau qhov no lawv tsim ib qho txawv txawv sib tov ntawm whimsical flavors. Fabkis flavoured cheeses ua niaj hnub no yog nrov semi-mos thiab tawv ntau yam uas kuj tau infused nrog tshuaj ntsuab, txiv hmab txiv ntoo thiab lwm yam txuj lom.

Tus neeg sawv cev tseem ceeb tshaj plaws ntawm cov cheese yog Boulette d'Aven. Ua kom nws, manufacturers siv cov sediment tshiab ntawm Maroy cheese. Nws yog kneaded ua ke nrog tarragon, parsley, kua txob thiab cloves. Tom qab ntawd, cov khoom yog zoo li tus tes, thiab kuj tinted nrog Annatto ntuj dye thiabsprinkled nrog paprika. Los ntawm txoj kev, nws yog cov txuj lom kawg uas muab cov cheese kom saj.

Top 10 Fabkis cheeses

Daim ntawv qhia Fabkis cheese tuaj yeem suav nrog cov khoom nyoos sib txawv thiab cov khoom ntxiv. Lawv txiav txim siab nws saj, xim thiab aroma. Kev sib xyaw ua ke ntawm qee cov khoom xyaw tso cai rau koj los tsim ib qho tsis txaus ntseeg ntawm ntau hom cheese, uas, qhov tseeb, yog dab tsi cheesemakers ua.

Nws yuav tsum tau muab sau tseg tias cov neeg ntawm Fabkis tau ntev tsim lawv tus kheej nyiam txog cov khoom nthuav tawm. Hauv qhov no, peb tau txiav txim siab los nthuav qhia koj rau saum 10 Fabkis cheeses. Qhov kev ntaus nqi no muaj tag nrho cov cheese classics uas txhua tus yuav tsum tau saj.

Qhov chaw thib ib - Camembert

Qhov no Fabkis nyuj cov mis nyuj cheese yog qhov zoo tshaj plaws. Nws yog universal, thiab yog li ntawd txaus siab rau qhov tsis txaus ntseeg ntawm cov kiv cua ntawm cov khoom no.

Yooj yim ntawm kev tsim khoom, ua ke nrog cov txheeb ze pheej yig thiab saj zoo heev, coj Camembert cheese rau thawj qhov chaw hauv qeb duas.

Peb qhov chaw - tshis cheese, lossis Le chèvre

French tshis cheese ua qhov chaw thib ob. Tom qab tag nrho, nws muaj ib tug heev ci thiab pronounced saj. Cov khoom no zoo tagnrho rau lub caij ntuj sov toasts thiab zaub xam lav. Dab tsi ntxiv, nws ci zoo thiab ua ke nrog ntau hom cawv.

thib peb - Brebi Basque, lossis Basque yaj cheese

Nov yog ib qho nyuaj cheese ua los ntawm yaj cov kua mis. Nws yog rog heev, muaj kev ntxhib los mos, saj thiab aroma.

Plaub qhov chaw - Conte

Qhov no yog Fabkis cheese nyuaj uas siv nws lub npe los ntawm thaj av uas nws tsim tawm (Franche-Comté). Cov nyuj uas nws cov mis nyuj yog siv los ua cov khoom no yog grazed ntawm qhov siab tshaj 400 meters saum toj no hiav txwv theem. Lawv ua rau me me ntawm kev koom tes hauv zos cheese khoom noj. Cov cuab yeej siv rau kev tsim cov cheese no tseem tsis tau hloov pauv ntau pua xyoo.

Comte melts zoo, yog li nws feem ntau siv los npaj cov zaub mov Fabkis txoj kev noj haus (ntau hom kua zaub thiab pies, fondue, zaub xam lav, kua ntses, thiab lwm yam). Nws cov txiv hmab txiv ntoo undertones thiab creamy nqaij ua ke zoo kawg nkaus nrog nqaij dawb, ntses thiab qhuav cawv.

thib tsib - grated Emmental

Cov cheese no tau dhau los ua neeg nyiam heev tsis yog vim nws qhov tsw txawv txawv thiab saj, tab sis kuj vim yog daim ntawv uas nws muag. Tom qab tag nrho, cov niam tsev niaj hnub tsis xav ua kom lawv cov manicure ua rau grate cheese thiab nphoo cov qe, pasta lossis scrambled qe. Tias yog vim li cas grated Emmental tau muab tso rau hauv qhov chaw thib tsib hauv qeb duas ntawm cov khoom qab zib tshaj plaws thiab nrov Fabkis cheeses.

Sixth place - Saint-Nectaire

Nov yog Fabkis txoj nyuj mis nyuj cheese uas loj hlob hauv 5-8 lub lis piam. Rau nws cov khoom siv, rennet sourdough yog siv. Nws cov nqaij yog heev kev sib tw thiab elastic. Cov cheese muaj xim daj thiab saj ntawm hazelnuts, ntsev, nceb thiab txuj lom.

Raws li txoj cai, xws li cov khoom lag luam yog muag hauv daim ntawv ntawm lub tog raj kheej tiaj tus, uas muaj txoj kab uas hla ntawm 21 cm thiab hnyav.1.7 kg ib. Tag nrho Saint-Nectaire cheese muaj cov tawv tawv tawv.

Seventh qhov chaw - Cantal

Qhov no yog ib qho nyuaj cheese ib txwm nyob rau hauv nruab nrab Fabkis, tshwj xeeb tshaj yog thaj av Auvergne. Hauv nws cov khoom, cov zaub mov qub qub thiab cov thev naus laus zis tau siv. Nws muaj cov xwm txheej AOC txij li xyoo 1956. Cov khoom no yog tsim los ntawm ob qho tib si hauv cov khoom noj mis nyuj thiab hauv cov liaj teb ntiag tug.

Qhov saj ntawm Cantal cheese ncaj qha nyob ntawm lub sijhawm nws raug. Piv txwv li, ib tug tag nrho ripened khoom muaj ib tug ntse saj. Raws li cov tub ntxhais hluas cheese, nws yog mos heev, muaj nutty thiab milky tsw.

Cov khoom zoo li no yuav tsum muaj qhov tsim nyog nrog. Tsuas yog Burgundy caw nrog nws.

8th chaw - Emmental

Cov khoom no muaj qhov ntsim thiab qab zib nrog tus yam ntxwv piquancy. Cov kab noj hniav loj yog pom nyob rau hauv seem ntawm cov cheese no. Lawv lub xub ntiag tau piav qhia los ntawm cov txheej txheem tsim khoom, vim tias cov kab mob tso tawm carbon dioxide. Hauv qee lub tebchaws, nws yog hu ua Swiss, txij li thaum nws nyob hauv lub xeev no nws tau tsim thawj zaug.

Ua ke nrog cheese zoo li Gruyère, Emmental yog siv los ua fondue.

Ninth place - Reblushon

Qhov no yog Fabkis cov cheese ua los ntawm cov nyuj tsis muaj kua mis hauv thaj tsam Savoie ntawm ko taw ntawm Alps. Cov khoom no muaj lub npe hu ua ntxuav crust. Tom qab tag nrho, tom qab nias nws kom huv si ntxuav hauv brine.

Reblochon yog thawj zaug ua nyob rau hauv lub hav ntawm Arly thiab Tone. Nws lub npe loslos ntawm cov lus qhia reblocher, uas nyob rau hauv Fabkis txhais tau tias "re-mis nyuj nyuj." Raws li cov lus dab neeg, nyob rau hauv lub xyoo pua 16th, cov neeg ua liaj ua teb tau them se uas nyob ntawm seb cov kua mis ntau npaum li cas. Yuav kom txo tau cov khoom plig, nyuj tsis tau mis nyuj nyob rau hauv lub xub ntiag ntawm cov thawj coj. Tab sis tom qab cov neeg sau se tawm mus, cov txheej txheem no tau rov ua dua. Nws yog los ntawm cov mis nyuj no uas cov neeg ua liaj ua teb ua tau zoo kawg nkaus Reblushon cheese.

Cov khoom no yog tsim los ntawm lub voj voog uas loj tuaj rau 2-4 lub lis piam. Cov cheese tiav lawm muaj cov txiv kab ntxwv rind nrog nyias nyias txheej thiab cov nqaij qab zib.

Kaum qhov chaw - Roquefort

Qhov no yog xiav Fabkis xiav cheese. Nws yog qhov zoo tagnrho rau kev npaj cov zaub nyoos tshiab. Tsis tas li ntawd, cov khoom no tau txais kev pab nrog toast thiab dawb wine. Nws yog tsim los ntawm pasteurized yaj cov kua mis. Tom qab lub sijhawm ntev, cov cheese tau txais qhov saj ntawm hazelnuts.

Tam sim no koj paub tias kaum cheeses twg yog cov nyiam tshaj plaws ntawm Fabkis. Tab sis ntxiv rau cov npe ntau yam, kuv xav qhia lwm tus. Yog tias peb qhov qeb duas muaj 11 qhov chaw, ces nws yuav, tsis muaj qhov tsis ntseeg, yuav raug coj los ntawm Fabkis cov tshis cheese Sainte-Maur-de-Touraine, uas muaj cov qab ntsev-qaub saj thiab nutty aroma. Nws ripens ntawm 10 hnub mus rau 6 lub lis piam.

Dhau li ntawm qhov no, kuv xav qhia txog Fabkis cov tshis cheese hu ua Chabichu-du-Poitou. Nws muaj ib qho tsis hnov tsw ntawm mis nyuj thiab muaj zog nutty tsw.

Nrov Fabkis cheese nrog qhov tsis kaj siab

Vieux Boulogne yog stinkiest Fabkis cheese uasUa hauv Boulogne-sur-Mer hauv Nord-Pas-de-Calais. Nws yog tsim los ntawm lub hauv paus ntawm unpasteurized nyuj cov mis nyuj thiab matures rau 7-9 lub lis piam. Lub taub hau ntawm cov khoom no yog square.

Vieux Boulogne cheese tau paub thoob plaws ntiaj teb rau nws cov ntxhiab tsw muaj zog. Thaum lub caij nplooj zeeg xyoo 2004, cov kws tshaj lij los ntawm Cranfield University tau muab nws qhov xwm txheej ntawm "tseem ceeb tshaj plaws cheese."