Limburg cheese: cov khoom piav qhia, cov txiaj ntsig thiab kev puas tsuaj, ua noj hauv tsev

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

Limburg cheese (Limburger) yog ib yam khoom tsis tshua muaj. Nws yog qhov nyuaj rau nrhiav hauv khw muag khoom thiab khw muag khoom loj. Nws yog tsim los siv cov cuab yeej tshwj xeeb txawv teb chaws thiab kim heev. Txawm li cas los, nyob rau hauv peb lub teb chaws muaj ntau lovers ntawm no cheese, uas muaj ib tug muaj zog tsw thiab ntsev saj. Koj puas tuaj yeem ua Limburger hauv tsev? Peb yuav teb lo lus nug no hauv kab lus.

piav qhia khoom

Limburg cheese yog cov khoom muag daj daj uas npog sab nraud nrog lub txiv kab ntxwv ci ntsa iab. Nws muaj ib qho kev ntxhib los mos thiab cov duab ntawm ib lub bar. Cov cheese zoo li ntxim nyiam heev, tab sis tib lub sijhawm nws muaj lub ntsej muag tshwj xeeb thiab muaj suab nrov nrov. Tsis yog txhua tus neeg nyiam qhov tsw ntawm cov khoom. Txawm li cas los xij, muaj ntau tus neeg paub txog hom cheese no.

Cheese yog tsim nyob rau hauv lub teb chaws Yelemees los ntawm pasteurized mis nyuj siv ib tug complex technology. Thaum lub sij hawm ripening txheej txheem, nws crust yog tas li ntxuav nrog brine. Qhov no tiv thaiv kev loj hlob ntawm cov kab mob tsis zoo, tab sis txhawb kev loj hlob ntawm cov kab mob. Brevibacterium linens. Lawv yog cov uas muab cov xim ci rau lub pob zeb.

Hauv kev ua haujlwm ntawm Alexander Sergeevich Pushkin "Eugene Onegin" muaj ib qho kev hais txog "nyob Limburg cheese". Vim li cas cov khoom no hu ua qhov ntawd? Tej zaum qhov no yog vim lub fact tias nws aroma zoo li tsis hnov tsw ntawm tib neeg lub cev. Tom qab tag nrho, tshwj xeeb poov xab fungi koom nrog hauv cov txheej txheem ntawm maturation ntawm cheese. Nyob rau hauv tej yam ntuj tso, lawv nyob ntawm tib neeg daim tawv nqaij. Yog li ntawd, tib yam tsis hnov tsw emanates los ntawm cheese li los ntawm cov kab mob nyob.

Cov duab ntawm Limburg cheese tuaj yeem pom hauv qab no.

Raws li tau hais, Limburger nyuaj heev kom tau txais. Tsuas yog ob peb lub teb chaws hauv Russia tsim thiab muag cov khoom no. Nws tus nqi siab - txog 2000 rubles ib 1 kg.

Limburger tau pom zoo kom muab cais tawm ntawm lwm cov khoom kom lawv tsis dhau nws qhov tshwj xeeb tsw. Tsis tas li ntawd, hom cheese no tsis tuaj yeem yaj hauv lub lauj kaub lossis hauv microwave. Thaum lub sij hawm kho cua sov, cov khoom emits ib tug heev unpleasant tsw.

txiaj ntsig thiab kev phom sij

Nov yog ib yam khoom muaj txiaj ntsig zoo. Cov muaj pes tsawg leeg ntawm no ntau yam ntawm cheese muaj cov nram qab no tshuaj:

• Yantioxidants;
• vitamin A, E thiab pab pawg B;

phosphorus

• potassium;
• calcium;
• Ymagnesium.

Cov khoom no muaj txiaj ntsig zoo rau cov neeg mob atherosclerosis. Cheese muaj choline. Cov tshuaj no pab txhawb rau normalization ntawm lipid metabolism.

Limburg cheese tsis pom zoo rau cov neeg uas rog dhau thiab xav taupoob phaus. Qhov no yog cov khoom uas muaj calorie ntau ntau uas tsis haum rau cov zaub mov noj.

Cov neeg tsis haum tshuaj yuav tsum tsis txhob noj Limburger cheese. Hypersensitivity rau fermented cov khoom noj siv mis yuav ua rau plab hnyuv thiab tsis zoo ntawm daim tawv nqaij.

rau cov cheesemakers hauv tsev

Cov khoom no tsis tshua pom muaj muag, thiab nws tus nqi siab heev. Yog li ntawd, cov poj niam feem ntau nyiam nyob rau hauv daim ntawv qhia rau Limburg cheese. Ua Limburger hauv tsev yog qhov nyuaj heev. Qhov no yog txheej txheem ntev thiab ua haujlwm hnyav uas yuav tsum muaj qee yam kev txawj thiab kev paub dhau los. Txawm li cas los xij, yog tias koj twb tau koom nrog hauv kev ua cheese, ces koj yuav tsum sim ua noj cov khoom txawv txawv no nrog cov saj tshwj xeeb. Hauv qab no peb muab nws cov ncauj lus kom ntxaws.

Cov khoom xyaw

Ua cheese, koj yuav xav tau li 3 litres ntawm pasteurized mis nyuj. Nws yuav tsum ua kom kwv yees li 450-500 g ntawm cov khoom kawg.

Koj yuav tsum yuav tag nrho cov khoom xyaw rau fermentation, brine thiab pib ua ntej:

• kab mob qhuav Brevibacterium linens (BL);
• pwm Geotrichum Candidum (Geo);
• mesophilic pib (kwv yees 37.5mg);
• mis-clotting enzyme (tsawg rau coagulate hauv 15 feeb);
• calcium chloride tov hauv dej (1 g).

Koj tseem yuav xav tau ntsev.

Nws yog ib qho tseem ceeb uas yuav tsum nco ntsoov tias ua ntej ua noj cheese, nco ntsoov yaug kom zoo thiab tom qab ntawd ncuav dej npau npau rau tag nrho.cov khoom siv thiab cov cuab yeej ua noj uas tsim nyog. Qhov no yuav tiv thaiv kom tsis txhob plam microflora nkag mus rau hauv cov khoom.

txheej txheem ua noj

Kub mis nyuj rau +32 ˚С. Nws yog qhov zoo dua los muab lub lauj kaub tsis nyob ntawm hluav taws, tab sis ntawm chav da dej. Tom qab ntawd ntxiv qhov tsawg kawg nkaus ntawm cov kab mob BL (kwv yees li 1/64 teaspoon) thiab Geo fungus (ntawm qhov kawg ntawm rab riam). Mix zoo.

Tom ntej no, koj yuav tsum ua raws li cov kev ua hauv qab no:

1. Noj mis nyuj curdling enzyme. Yog hais tias nws qhuav, ces nws yuav tsum yaj nyob rau hauv dej, thiab yog hais tias nws yog kua, ces dilute nws.
2. Thaw mesophilic sourdough starter thiab muab tso rau hauv mis nyuj. Sib tov kom huv si.
3. Ntxiv calcium chloride rau lub lauj kaub mis. Ntxiv dua thiab tos 10 feeb.
4. Tam sim no koj tuaj yeem ntxiv cov enzyme npaj rau cov kua mis. Rau 30 vib nas this, do cov muaj pes tsawg leeg nrog ntsug txav (hauv qab thiab saum toj saud).

Tom qab 15 feeb, flakes yuav pib tshwm nyob rau hauv cov mis nyuj, thiab tom qab 1.5 teev cov muaj pes tsawg leeg yuav tig mus rau hauv cov hlab ntsha. Nws yuav tsum tau txiav rau hauv cubes 1.5 × 1.5 cm loj thiab tos 10 feeb. Tom qab ntawd qhov loj yog nplawm (tseem qhov kub tsis qis dua +32 ˚С) thiab sab laug ib leeg rau lwm 10 feeb.

Whey yog tsim nyob rau hauv ib lub thawv nrog cheese sib tov thaum fermentation. Tshem nws mus rau hauv ib lub tais nyias. Koj yuav xav tau cov kua no los npaj cov brine.

Tom ntej no, koj yuav tsum ua raws li cov txheej txheem hauv qab no:

1. Tua ib pob ntawm cheese loj nrog koj txhais tes rau hauv daim li 5 cm loj thiab tawm rau 1 teev.
2. Limburg cheese feem ntau yog nyob rau hauv daim ntawv bar. Yog li ntawd, npaj ib lub thawv ntim khoom noj khoom haus (kwv yees li 700 ml hauv ntim) ua ntej thiab ua ib lub qhov me me hauv qab ntawm qhov uas cov whey yuav ntws. Cov cheese yuav siav hauv pwm no.
3. Muab cov cheese yav tom ntej rau hauv lub thawv. Nias rau ntawm qhov khoom nrog qhov hnyav ntawm 2 kg. Khaws cov huab cua nyob rau hauv siab rau 2 teev. Tom qab ntawd tig lub cheese dua thiab muab tso rau hauv qab lub load rau 4 teev.
4. Kub lub whey rau +75 ˚С thiab yaj cov ntsev hauv nws. Nws yog ib qho tsim nyog los saib xyuas qhov kev faib ua feem: 1 feem ntawm ntsev mus rau 4 qhov chaw ntawm whey. Txias cov kua mus rau +20 ˚С.
5. Tshem tawm cheese los ntawm pwm thiab tso rau hauv brine. Qhov loj yuav tsum tau khaws cia rau hauv cov kua ntsev rau 5 teev.
6. Muab ib lub hlua khi rau hauv qab ntawm lub thawv thiab muab cov cheese tso rau ntawm nws. Cov khoom yuav tsum tau qhuav me ntsis. Lub thawv cheese yuav tsum tsis txhob kaw. Muab tso rau hauv lub tub yees, qhib rau 12 teev.
7. Tom qab 6 teev, tig lub cheese loj dua thiab tso rau hauv lub tub yees kom paub tab.

Ripening

Cov txheej txheem ripening ntawm Limburger cheese kav li 9-10 lub lis piam. Thaum xub thawj, koj yuav tsum tig qhov loj txhua hnub.

Nws yog ib qho tseem ceeb heev uas yuav tsum tau saib xyuas cov cheese crust kom zoo. Thaum xub thawj, nws yuav muaj qhov muag muag thiab nthuav dav. Nws yuav tsum tau ntxuav txhua hnub nrog dej huv huv.

Cia li lub crust yuav qhuav thiab tawv. Tom qab ntawd, nws yog ntxuav nrog ib tug aqueous tov ntawm lub rooj ntsev (3%) nrog ib tug me me ntawm vinegar thiab calcium chloride.

KojNws yog ib qho tsim nyog yuav tau ua raws li cov txheej txheem ntawm maturation ntawm cov khoom. Koj tuaj yeem txiav txim siab txog kev ua haujlwm ntawm cov kab mob los ntawm kev hloov cov xim ntawm lub pob zeb (nws hloov cov txiv kab ntxwv) thiab cov tsos ntawm cov ntxhiab tsw tshwj xeeb. Yog tias tom qab 3-4 lub lis piam tsis muaj cov cim zoo li no, koj yuav tsum tau ntxiv me ntsis BL.

Tom qab lub pob zeb tau hloov cov txiv kab ntxwv thiab qhov loj tau pib nthuav tawm cov ntxhiab, kev ntxuav tuaj yeem nres. Cheese tseem sawv hauv lub tub yees. Nws muab dua ob zaug lossis peb zaug hauv ib lub lis piam.

Koj paub li cas thaum lub cheese tau siav? Kev npaj ntawm cov khoom rau kev siv yog qhia los ntawm ib tug kaj xim thiab ua tiav hardening ntawm lub crust. Cov cheese loj yuav tsum nyob twj ywm mos.

Kev sib xyaw nrog lwm cov khoom

Limburger Cheese ua khub zoo nrog cov khoom noj thiab dej haus hauv qab no:

• liab wine;
• beer;
• apple cider;
• green;
• rye bread.

Cov khoom no tuaj yeem ua haujlwm ob qho tib si ntawm lub rooj noj mov thiab suav nrog hauv cov khoom noj txhua hnub. Ua cov cheese hauv tsev yuav tsum siv zog ntau thiab sijhawm. Txawm li cas los xij, qhov tshwm sim ntawm koj txoj haujlwm yuav yog ib qho zaub mov qab thiab noj qab nyob zoo uas koj tuaj yeem txaus siab rau koj cov qhua nrog.