I-Cheese ene-mold ebalulekileyo

Iifisi ezinobungakanani, ubunobuncedo obudlulileyo buye zadliwa amakhulu eminyaka, kodwa kwimakethe yaseUkraine yinto emitsha mveliso. Masiqhelane nokutya kookumkani.

EFransi, umthendeleko onqabileyo uhamba kunye neentshizi ezinobumba obuzuzisayo, ngelixa sithengisa le mveliso.

Kwiminyaka emininzi sasikholelwa ukuba isikhunta sibonakaliso sokungcola. Nangona kunjalo, kubalulekile ukuhlukanisa i-mold fungi, ebonakalayo ngenxa yokugcinwa okungafanelekanga, kunye neengxaki ezintle ezibandakanyeke ngqo ekulungiseleleni kweentshizi. Awuyithandi i "perfume" ayishicilela yona? Ndikholelwe, kungekhona zonke iitshizi ezinokubumba ezinefuthe elibukhali. Ngeencomo zethu, unokukhetha ngokulula umkhiqizo onokuthandayo.

IiNzuzo zamaChiza

Iifisi ezinobungqina obuncedo obuncedo bungenye yezo zinto ezivelisa ingxabano eninzi: ingaba luncedo okanye akunjalo? Oogqirha bacebisa ukuba bangayisebenzisi i-mold mold ezenziwe ngamanzi angabonakaliyo, abafazi abakhulelweyo kunye nabantwana abancinci (ngenxa yengozi yokuhlalisa umntwana obungozi kakhulu kwizifo ezithathelwanayo-listeriosis). Kwamanye amazwe aseYurophu le ngcaciso ishicilelwe kwipakethe. Kubaluleke ngokufanayo ukuqwalasela umbandela wokunyamezela ngamnye kunye nokungabikho kokutya kokutya.

Ukuba awunalo ukuphikisana nokudla isidlo esihlwabusayo, uzonwaba ngokukhawuleza iitshizi ngenkuni ezuzisayo, kuba yindawo yokugcina iivithamini, izityela kunye neeprotheni ezigcobile kakuhle, ezizityebi kwi-amino acids. Iindaba ezilungileyo kubantu abangenako ukunyamezela okanye ukuphendula ngokungafanelekileyo kwi-lactose: kwitshizi akukho nto ikhona, ngelixa zonke izinto ezinobungakanani zobisi zigcinwa. Musa ukulibala ukuba ushizi onokubunjwa ngumkhiqizo ophezulu weekhalori kunye nomxholo ophezulu weoli. Izondlo zicebisa ukuba zigcine umlinganiselo: ezingaphezulu kwe-50 grams ngosuku.

Zikhethe naluphi na!

Ukususela kwiintlobo zeentshizi ezicolileyo ezinobuncwane obuhle kakhulu kwiishefu zevenkile zethu, amehlo ethu aphelile. Okwangoku, umgaqo wokwenza kwabo kulula: ngokubhekiselele kumbala wokubunjwa.

Iiflanzi ezimhlophe (okanye iitshizi ezinokukhwabanisa) zihlanganiswe ngegobolondo elimhlophe elibunjiweyo. Ubunzima be-cheese buhamba, bukrakra. Amalungu adume kakhulu kulolu hlobo yi-French brie kunye ne-camembert. Abaninzi bayakwazi ukwahlula ngokukhathala nokubonakala, kanti eFransi oku kubonwa njengophawu lokungazi. I-Brie ushizi kuthiwa ngu-king of cheeses kunye noshi wookumkani.

Inomdla obunqwenelekayo kunye nephunga elimnandi lama-hazelnuts (ezityebi, kodwa ezifihlakeleyo). Kuye brie ucebise ukuba uqale uqhelane ne-mold cheese. Njengomthetho, i-brie ikhiqizwa ngohlobo lweedese ezinkulu kunye neentengiso. Intloko ye-camembert incinci, ngoko ishizi ngokukhawuleza ilahlekelwa ngumbane wayo. Ngenxa yoko, umkhiqizo unobuncwane obunqabileyo obunqabileyo, obunokutshitshisa abathengi abangakwaziyo "i-cheese".

Iibisi ezinobumba obuluhlaza. Ngokungafani nabamhlophe, iifesi ezinjalo azikho isikhunta ebusweni. Inkalo yabo eyahlukileyo yinkqubo yemarble ngaphakathi kweeshizi, eyenziwe ngumbumba ohlaza ohlaza okwesibhakabhaka. Nguye onika loo mveliso iphunga elimnandi kunye nesininzi, esityebi, esingenakulinganiswa.

I-Roquefort i-classics, ummeli ogqwesileyo wegazi elihlaza okwesibhakabhaka. Nangona kunjalo, amanani ale chesi abonakala "amaninzi" angenangqiqo. Eyona ndlela efanelekileyo yokuncedisa i-cheese evela kubisi lweenkomo: isiFrentshi du Dover, i-German bergadier kunye neDorbl, i-Italian Gorgonzola, i-stilton yesiNgesi kunye nemveliso evela eDenmark.

Intsapho esilandelayo iitshizi zihlanjwe. Ezi zibandakanya iifisi ezigutyungelwe ubunqamle obomvu okanye obunxwemeni. Lo mbala ufunyanwa ngokuhlamba iintloko zeeshizi nge-brine ekhethekileyo. Leli liqela elimnandi kakhulu elinomsila obukhali kakhulu kunye nesinambitheko esichukumisayo. Ngamanye amagama, le mveliso yamatrice. Ubunzima be-cheese buyithambile, nge-golden tinge. Iqela lidibanisa iindidi ezahlukileyo ngokwemiqathango yazo: i-German Munster eyaziwayo, inxalenye encinci yokukwazi ukuzalisa i-ambience engathandekiyo kwigumbi ubukhulu becala leendibano, kunye ne-Montagnard enesiqhelo. Omnye ummeli we-cheeses odumiweyo odumile yiLimburgish.

Kwakhona nakwieshelulo zeevenkile kukho iintlobo ze-hybridi kunye nenkuni emhlophe ngaphandle kunye ne-blue ngaphakathi. Ezi zibandakanya i-Austrian trauten-feltser kunye ne-cambocola yaseJamani.

Kuphela kokutsha kokuqala

Kungakhathaliseki ukuba kubiza ixabiso elibi kakhulu, ixabiso eliphezulu alikwazi ukuqinisekisa ukuthengwa kwemveliso engaphantsi. Ukongezelela, ngokuqhelekileyo ushizi kunye nenkuni idayiswa ngokupakishwa, kwaye ngoko umgangatho wethu sinokuwuhlola kuphela ekhaya. Ukuqwalasela umhla wokuphelelwa yisikhathi kunye nezimo zokugcina ezichazwe ngumenzi. Kukho nemimiselo emininzi eya kukunceda ufumane iibhereth, i-cheese kunye nenkuni ichithe okanye ayikho.

I-cheese efanelekileyo ene-white crust ine-easy-to-understand "mushroom" ephosakeleyo ye-penicillin. Umoya ophezulu we-ammonia ngumqondiso wemveliso eqingqiweyo. I-cheese enjalo ayifanele ibe yintlungu, ukuphela komsindo okuvunyelwe kuvunyelwe. Ukuba kukho uqweqwe olomileyo phezu komphezulu, kwaye umbala omhlophe uqala ukufumana i-tinge ebomvu, loo mveliso igcinwe ngokungalunganga okanye ixesha elide. Ubungakanani beshizi kufuneka bube ngokufanayo, ithenda, i-oily oily. Isalathisi sezinto ezingekho kakuhle kwizinto ezibonakalayo zikhona.

Ubisi obuhlaza obomvu bunobunzima obunzima, obunobunzima obunamanzi obukhulu, kodwa akufanele buquke. Ukuba izibonda ezinokubunjwa zithatha ininzi yeeshizi, ke le mveliso ayiyonto yokuqala yokutsha.

I-Cheese ehloniphekileyo, isiqhumiso esibalulekileyo sinokucetyiswa ukuba sigcine kwiqondo lokushisa lika-4 ukuya ku-6 C kwiphakheji ngayinye, umzekelo, kwi-foil yokutya okanye iphepha le-wax (ukuze inyama ingayomile kwaye ilahlekelwe "emoyeni" wayo, kunye ne-mold spores ayifakwanga kwezinye ukutya kwifriji) .

Isitya se-Cheese se dessert

Kuye kwenzeka ukuba kuphosakeleyo ukukhwela ushizi njenge-snack - kufuneka badqibe ukutya. Ngokomzekelo, eFransi, kwilizwe lakubo ushizi ngumbumba, badliwa ngaphambi nangemva kokutya okanye endaweni yokutya. Uhlobo lwe-cheese olu-3-5 luyilungelelaniswa, kwaye alufani nje kuphela kwintetho, kodwa nakwimo. Iibhokhwe kwisitya okanye ibhodi isasazeka kwindlela ekhethekileyo: i-clockwise, ngokuqala ngeentlobo zeethenda ezithambileyo kunye nokugqiba kunye nobunzima kunye nokunambitheka okungaphezulu. Ukunambitha iitshizi ngokulandelelana okufanayo ukuziva ukuzaliseka kwentle.

Iibhokhwe ezintle zifuna indawo eyakhayo. Iifisi ezinobumba obomhlophe (brie, camembert) zidibaniswe ngokuthe ngqo kunye namakhiwane kunye namapheya avuthiweyo. I-taste of cheeses eluhlaza okwesibhakabhaka iyavumelana nezidiliya ezivuthiweyo. Iintlobo "zeqabane" zendalo zomileyo kunye namantongomane (i-walnuts okanye i-almond). Okubaluleke ngakumbi kwintsizi yeshizi, iwayini "eqinile" kufuneka ibe. Iwayini ezibomvu zilungele ukulungiswa ukunambitha i-cheeses, kunye nabamhlophe abamhlophe - kunye neentshizi ezinomsila kunye neentsholongwane ezingaphezulu. Ukuba uthetha nge-plate yeeshizi, unokuzikhawulela kwi-classic: iwayini elimhlophe elimhlophe.