Zonke iigourmet ziyazi ngokuqinisekileyo ukuba iintlobo zeeshizi ezinobumba obuhle zixabiswa kakhulu phakathi kwabapheki kunye nabathengi abaqhelekileyo. Iibhakabhaka ezihlaza okwesibhakabhaka ziqhenqa ngokwenene kunye neentyatyambo ezintle kunye nephunga elicocekileyo. Ukuqonda umtsalane walo unikezwa kude kubantu bonke. Isibongo esiphezulu asiphefumleli nabani na oyoyikisayo kunye nentlonelo, kwaye abaninzi bayothuka, indlela umntu angasebenzisa ngayo i-moldy cheese ukuze atye kwaye ngexesha elifanayo uyamxelisa ukulungiswa kunye nokukhetha okukhethekileyo.
Kodwa kweli nqaku siza kuthetha ngalabo bawazi kakhulu malunga noshizi kunye neentlobo eziphuma kwiintlobo ze-blue cheese kunye ne-mold. Yikholelwa ukuba indawo yekhekhe ayikho nje kwisitya kunye ne-canapés. Unokongeza ishizi eluhlaza kwiindidi ezahlukeneyo. Ukumelana ngokugqibeleleyo nengcamango ye-shizi encibilikile ngomhluzi kwisobho se-ushizi, isaladi, apho ungeze khona i-cheese encinci, iya kufumana ukunambitheka okungavamile. Amaqanda ahlambulukileyo kunye nokongezwa kweeshizi ebomvu kuya kuba yidlo enkulu!
Lungiselela olo hlobo, njengomyalo, kwibhokhwe, inkomo okanye ubisi lwezimvu. Ngethuba lezonka, okanye kwi-mass mass cheese, abavelisi bongeza ibhaktheriya ekhethekileyo eyasasazeka phezu komhlaba naphakathi kweeshizi kunye nenethiwekhi yeemvini ze-bluish. Lihle kakhulu kwaye libukeka lihle kakhulu kwi-appearance yexhala.
Ukuba uthenge i-cheese yeemeko eziluhlaza kwaye ungayazi indlela yokufumanisa ukutsha kwayo, ngoko kufuneka uyazi ukuba ukutshatya kweshizi kuqiqa ukukhanya kobumba. Ekhanyayo, i-cheese iyintsha. Kakade ke, ukuvumba kobuninzi obuqhelekileyo akufanele kube, ukubunuka kwezinto eziqhumayo, ukuvumba kwayo kunomsindo, kodwa ngokuqinisekileyo ayiyikuzihlaziya.
Zininzi iintlobo zeeshizi.
Iyona edume kakhulu yi-blue cheese - roquefort.
I-Roquefort, eqinisweni, ingabizwa ngokuba yindawo eyaziwayo kakhulu ebisihlaza, eyaziwayo. Iphunga layo elicocekileyo kunye neqhumiso liyakwazi, ukuguqula nayiphina, nokuba isitya esiqhelekileyo. Yongeza kwiladidi, udibanise ngeoli uze uyibeke kwisonka kusasa, yongeza i-roquefort kwi-pasta kwaye uza kubona indlela eziqhelekileyo ngayo izitya zokutya zethu zansuku zonke zingaba.
I-Stilton iyindwendwe esuka eNgilani.
Le chezi ithathwa njengesiko e-UK. Ubume bawo buyi-cylindrical, ngokuqhelekileyo le tyiki inobunzima obukhuselekileyo obukhusela ubuninzi ekufumaneni iindidi zebhaktheriya ezenza ingqungquthela yokutya kunye nephunga leshizi.
ENgilani, lo shizi udla ngewayini njenge-snack, kwaye yongezwa kwiindidi ezahlukeneyo zelizwe. Ngokomzekelo, i-pudding yesiNgesi enetyuwa ne-stiletto iya kufumana amanqaku anamangalisa entle.
Danablu.
Lo shizi wawusungulwa okokuqala njengoluhlobo oluthile lwe-cigar. Yingakho i-taste kunye nephunga lifana neendlela ezininzi. Njenge-roquefort, i-danabl inokudibaniswa ekutyiweyo, izifundo zokuqala neyesibini, kwaye zisetyenziswe njengendlela yokusela iziyobisi. I-snack eyithakazelisayo ifumaneka xa udibanisa i-danabl kunye nemifuno entsha kwaye uyifeze phezulu ngeoli yeoli, kunye neviniga ye-balsamic. Ngenxa yesizathu sokuba i-danablu ayifani kakhulu ne-roquefort, kodwa ixabiso elincinci, lifakwa kwiitya ezininzi kunokuba lithengise umthombo wokuqala.
Gorgonzola.
Olu hlobo lusizi lubhekwa njengowokudala kuzo zonke iibisi ezihlaza okwesibhakabhaka ezaziwayo okwangoku. Ukukhankanya ukuveliswa kwesi sawu kubangelwa kwikhulu le-9 AD. Izitya zaseNtaliyane kunye nokutya okutyikitya kunye ne-gorgonzola, kuya kuba mnandi kakhulu kwaye ziza kuzuza ukunambitheka okungaqhelekanga. Ukongeza le mabakala esikolweni nakwi-pasta eqhelekileyo, uya kufumana unonwabo olungenasisiseko kwinkqubo yokutya. Ngendlela, i-pizza edumileyo "Iineezi ezine" zilungiselelwe ngokuchanekileyo nokusetyenziswa kweentshizi zegorgonzola.
Dorblyu.
Esi sikhulu saseJamani sisimangalisa ngokwenene kwiigourmets. Njengomthetho, ayinakongezwa kwiitya eziphambili, ukunambitheka kwayo kulungile kakhulu oku. Isetyenziswe njenge-snack yezifundo eziphambili kunye neziyobisi.
Izitya zeGourmet kunye nokusetyenziswa kweentlobo ze-blue cheese.
- I-cut cut will be the easiest way to serve cheese. Hlaza kuphela iintlobo ezimbalwa uze usebenze kwibala elihle, elihlotshwe ngemifino.
- Yongeza ishizi eluhlaza kwi-saladi. I-cheese efanelekileyo izakudibaniswa kunye nemifuno okanye isaladi yesithelo - yilapho i-intle yayo iya kubonakaliswa ngokupheleleyo.
- Ukugxinwa kunye neentshizi imifuno ixesha elide ukukhumbula iindwendwe zakho!
- Kusuka kuhlaza okwesibhakabhaka kunokwenzeka ukuba ulungiselele i-sauce yokutya okugcobileyo. Awukwazi ukupheka i-sauce;
- Hlanganisa iibhosi ezihlaza okwesibhakabhaka kunye nayiphi na imifuno. Ukudibanisa ngokuchanekileyo ushizi ngokutsha, kunye nemifuno ephekiweyo neyobilisiwe.
- Ngokusetyenziswa kweeshizi, unokwakha i-martini yokuqala yokutya. Kuphela iindleko zokugxila imifuno ngeeshizi.
Bon appetit!