Kukho amakhulu eentlobo ezahlukeneyo zeentshizi, ezinokuthi zibekwe kwiindidi ezahlukeneyo. Iintlobo zeentlobo ezahlukeneyo zinobugcisa obupheka kunye nesicelo ekuphekeni, ngezinye amaxesha kunzima ukulungisa. Kule nto, senze isigqibo sokwenza uluhlu oluncinci lweentlobo ezisisiseko zeentshizi ukuba nayiphi na umqhubi wale mveliso yobisi kufuneka azi kakuhle.
I-Cheese ene-molds - iintlobo
Zonke iintlobo zeeshizi ezinobuninzi kunye nenkuni zingabelana ngokwahlukileyo zibe ngamaqela amabini.
Iigazi zeklasi yokuqala zilungiselelwe kubisi lwezimvu kwaye zikhuselwe ngenyameko ngobuntsu obomvu iPenicillium roquefort, ngoko ke kuthiwa yiRofortfort. Ngethuba lokuguga, elingaphelanga iinyanga ezingaphantsi kwe-5, isikhunta sisasazwa kwintengo yemveliso, ukwenza iipokotshi ezincinci. Emva kokutshatyalaliswa, ushizi luba lula, lukhawuleza lula kwaye lunomdla ocolileyo kunye nephunga. I-Roquefort idla ngokudliwa yodwa okanye kwinkampani yobusi kunye namantongomane.
Iigazi zesigaba sesibini zifakwe ngumbumba omhlophe we-mold-Bree ne-Camembert. Umthandi ongenalwazi onesibini akakwazi ukwahlula iBree waseCamembert. Zombini iintlobo zitheleleke kwi-penicillium candidum, zilungiselelwe kubisi lweenkomo zikhule ngokukhawuleza kunezo iintlobo ezinobumba obuluhlaza-iiveki ezintathu kuphela. Ezi cheeses ziyaziwa ngokugqithisa kwe-mushroom elula, ukuthungwa kwe-mushroom kunye nokunambitha. Ziyakwazi ukukhonzwa zombini ngokuzimeleyo kwaye njengenxalenye yesandwich, ziyabhalwa ngokugqibeleleyo kwaye zifanelekile ukuncwina.
Iintlobo zeetyule ezithambileyo
Iitshizi ezincinci ezincinci zihlale zigcinwe kwi-brine. Kukho iintlobo ezintathu eziphambili zeeshizi, kwaye sichaza ngokufutshane nganye nganye ngezantsi.
Eyokuqala, kungekhona i-cheese ethandwa kakhulu kwimizi yethu, yi-Chevre yesiFrentshi evela kubisi lweebhokhwe. Enyanisweni, le tyiki ayifumanekanga kwi-brine ixesha elide, ekubeni idliwa ngokukhawuleza emva kokupheka. Akunqabile ukuba iChevre ihanjiswe kunye nemifuno, kodwa ikhonzwa kumasaladi okanye ngokuzimela, emva kokucima.
Iintlobo zesibini zidume kakhulu kwiindawo ezibanzi-i-Feta. Lesi sikizi saseGrisi siphekwe kumxube weebhokhwe kunye nobisi lwezimvu, kwaye emva koko emva kokupheka i-clumps icinezelekile kwaye ishiywe kwisisombululo se saline. Izixhobo zeFeta zingapheka phantsi kwe-grill, zityiliswa ngeoli yeoli, okanye zongezwa kwiidlophu ezibandayo.
I-Mozzarella yaseNtaliyane mhlawumbi ithandwa kakhulu phakathi kweentlobo eziphambili zeeshizi. Kuphekwe kwinkomo okanye ubisi lwebhotile kwikhokhnoloji engavamile kakhulu: iifumba zixinzezelwe kwaye zolule, ngenxa yoko, iindawo zetekisi zixutywe phezulu phezulu kunye zixineke kunye, kwaye imveliso eqediweyo ishiywe kwisisombululo esincinci. Eyaziwayo ngongcamango wayo ococekileyo, i-Mozzarella ilungile kwizibheno ezibandayo kwaye, ngokuqinisekileyo, kwi- pizza .
Ziziphi iintlobo zeentshizi ezinzima?
Iindidi ezinzima zama-cheese zikhulu kunabo bonke abancinci nabancinci abathanjisiweyo kunye, ngokuqinisekileyo bayanele ngokwenza izinto ezihlukeneyo, kodwa apha siza kugxila kuphela kwiintlobo ezisisiseko.
I-Swment Emmental iguqulwa kubisi lweenkomo. Iyakwazi ukuhlukaniswa ngokulula phakathi kwezinye izimbobo ezinkulu ebunini, obumba ipropionobacteria, ekhupha i-carbon dioxide xa ifumanisa i-lactic acid. I-cheese e-sweet eyancibilika kakuhle, kwaye ke iyafaneleka naziphi na izitya ezitshisa.
I-Cheddar yesiNgesi mhlawumbi iyona ingxabano phakathi kweentlobo ezahlukeneyo zeeshizi, njengoko ukuqulunqwa kwayo kuhamba utshintsho olukhulu kumashishini ahlukeneyo, kunye nokugqithisa kokugqibela, ubunzima kunye nombala uzimisele ngokubaluga, okufuneka ukuba okungenani unyaka. Le shizi iyinto yonke, kwaye ngoko ke kulungile kwi-plateau ye-burger ne-cheese.
I-Parmesan yenye into eyaziwayo yaseTaliyane, edlalwa ngamazwe ngamazwe. Le Parmesan ine-flaam ye-caramel-nut, inzima kakhulu kwaye ilula. Ukulungele i- pasta , i-saladi kunye nesobho.
