Nta ntawm Blue Castello ntau yam thiab thev naus laus zis ua noj. Tus nqi zog thiab cov khoom ntawm cov khoom. Yuav tiv thaiv kev noj qab haus huv tsis zoo li cas? Zaub xam lav nrog cheese thiab yam ntxim nyiam txog nws.
Xiav lossis Blo Castello yog qhov zoo tshaj plaws Danish xiav muag muag cheese nrog cov kuab tshuaj ntxuav los ntawm nyuj mis. Qhov kev ntxhib los mos yog oily, ntom, nrog xiav txaws; xim - daj; saj - ntsim, creamy, qab ntsev, nceb; aroma - poov xab, mis nyuj haus. Cov tawv nqaij yog ntuj, xim av-xim av, ua kom tsaus ntuj thaum lub sijhawm fermentation. Lub taub hau nyob rau hauv daim ntawv ntawm lub tog raj kheej nrog qhov siab ntawm 40-60 cm. Muaj nyob rau hauv ob qho qauv: classic thiab cream cheese nrog cov ntsiab lus qab zib.
Blue Castello cheese ua li cas?
Thaum sawv ntxov thiab yav tsaus ntuj cov txiaj ntsig mis nyuj yog sib xyaw ua ntej, hnyav hnyav ntxiv, thiab muab tshuaj txhuam. Cov kab lis kev cai pib - cov kab mob lactic acid thiab cov kab lis kev cai xiav, khaws cia - calcium chloride thiab ntsev, coagulant - plab plab rennet.
Hauv cov chaw tsim khoom noj khoom haus, cov cheese loj tau kis rau hauv cov tub ntim khoom, thiab yuav luag txhua cov txheej txheem tau ua tiav ntawm tus kheej. Txhawm rau txiav cov txheej, ib lub thav duab tau siv, uas yog coj mus rau tag nrho saum npoo ntawm lub thawv nrog kalya.
Yuav ua li cas Blue Castello cheese tau ua
- Npaj cov khoom noj, txias los ntawm 60 ° C (thaum kho cua sov) mus rau 30-32 ° C, tau nchuav rau hauv da dej, qhov chaw qhuav cov tshuaj ntxiv. Nws yog ib qho tseem ceeb heev uas nws nqus tau nws tus kheej ua ntej thiab swells zoo.
- Tom qab 40 feeb, txhua yam tau sib tov thiab, tswj qhov kub tsis tu ncua, tus neeg sawv cev curdling tau nchuav rau hauv cov kua ua kua thiab sab laug rau coagulate rau 1, 5-2 teev.
- Thaum cov tuab curd curd tau tsim, nws tsis txiav, tab sis tsoo, ua ntej ua cov loj, tom qab ntawd ua me me. Tawm mus rov tsim cov txheej txheej curd.
- Ib feem ntawm cov whey raug pov kom nws tsuas yog npog me ntsis. Txij li cov txheej txheem tau ua tiav hauv chav da dej, cov whey uas seem tau ntws los ntawm lub qhov ua hauv, tawm mus rau ob peb teev kom tshem tawm cov kua ntau li ntau tau. Tom qab ntawd, nrog rab diav, lub tsev me me qhuav me ntsis raug xa mus rau cov ntim (phiab), qhov uas nws tau tov nrog ntsev. Tawm rau 2-3 teev.
- Nws yog qhov tsim nyog yuav tsum tau ua tib zoo xav txog qhov Blue Castello cheese tau npaj li cas: ua ntej salting, lawv tsis tso rau hauv cov ntawv nrog kev sib cais ntawm cov kua, lossis thawb-siv cov ntaub uas tsis yooj yim, lossis nias. Txawm li cas los xij, vim kev ua, kneading thiab daws, cov nplej cheese, uas tau hloov pauv mus rau pwm, tsis txhob sib dhos ua ke.
- Kev tsim cov taub hau tsuas yog ua tom qab salting. Cov pwm tuaj yeem sawv ntsug tau ob peb hnub ntawm qhov kub ntawm 14-16 ° C, tshem tawm cov kua dej tas li.
- Lub taub hau tau qhuav ntawm chav sov thiab tom qab ntawd kho nrog cov tshuaj muaj pes tsawg leeg, daim ntawv qhia uas tseem khaws cia tsis pub lwm tus paub. Nws tsuas yog paub tias nws muaj cov tshuaj uas txwv tsis pub cov kab mob fungal mus rau saum npoo av. Lub peculiarities ntawm ntau yam no yog cov pwm tsim tsuas yog sab hauv cov cheese.
- Ua ntej hloov Blue Castello mus rau chav nrog qhov kub ntawm 12-16 ° C thiab cov av noo ntawm 85-90%, tag nrho saum npoo tau raug txhaj nrog rab koob kom cov kab mob penicillin tsim-lawv xav tau huab cua tsis tu ncua.
- Lub hnub nyoog laus yog 12-18 hnub. Txhua lub sijhawm no, lub taub hau tau tig mus txog 2-3 zaug hauv ib hnub, ntxuav cov tawv nqaij nrog 20% cov dej qab zib, uas cov khoom xyaw paub tsuas yog cov kws ua cheese tau yaj. Tab sis fermentation tsis xaus ntawm theem no.
Cov cheese tau txiav mus rau hauv daim-ntu, ntim thawj zaug hauv ntawv ci, thiab tom qab ntawd hauv cov thawv uas ua los ntawm cov duab los qhia lossis cov zaub mov yas thiab rov qab mus rau chav nyob rau 3-4 lub lis piam, tab sis qhov kub tau hloov pauv-txo mus rau 4-6 ° C. Nws yog qhov tsim nyog kom tsis txhob ua haujlwm ntawm cov pwm xiav.
Yog tias koj npaj yuav txuas ntxiv ua kom tiav ntawm Blue Castello, qhov pib kis tau nce mus txog 5-6 lub lis piam. Cov cheese no suav hais tias yog qhov qab heev - nws cov kev ntxhib los mos yog ntom, thiab saj yog ntsim, nrog kev iab. Tab sis rau nws, theem kawg - kev npaj ua ntej muag thiab ua kom sov ntawm qhov kub ze rau khov - tseem tsis hloov pauv. Pwm yuav tsum tsis txhob tso tawm rau ntawm daim tawv nqaij.
Muaj pes tsawg leeg thiab cov ntsiab lus calorie ntawm Blue Castello cheese
Tus nqi zog ntawm ntau yam sib txawv nyob ntawm seb hom khoom noj thiab qib ntawm kev laus. Ua liaj ua teb ntxiv cream ntau dua. Cov ntsiab lus rog piv rau cov teeb meem qhuav - 42%.
Cov ntsiab lus calories ntawm Blue Castello cheese yog 340 kcal rau 100 g, ntawm uas:
- Protein - 20 g;
- Rog - 28.6 g;
- Cov carbohydrates - 0.8 g.
Tus nqi zog ntawm Blue Castello nrog cov qauv creamy - 431 kcal rau 100 g, ntawm uas:
- Protein - 13 g;
- Yog ' - 42 g;
- Cov carbohydrates - 0.8 g.
Cov muaj pes tsawg leeg ntawm Blue Castello cheese tsis yog nyob ntawm kev xaiv ua noj. Ntawm cov as -ham, vitamins A, E, K thiab pab pawg B feem ntau - choline, folic thiab pantothenic acid, niacin, cobalamin; cov zaub mov muaj pes tsawg leeg yog sawv cev los ntawm potassium, phosphorus, magnesium, hlau. Pom me me ntawm manganese, zinc thiab sara. Feem ntau ntawm tag nrho cov calcium (985 mg rau 100 g) thiab sodium (700 mg rau 100 g).
Cov rog ib 100 g ntawm cov khoom:
- Saturated Fat - 22-27 g
- Cov roj (cholesterol) - 98-104 mg
Txawm hais tias muaj cov ntsiab lus ntsev siab ntau - 1,6 g rau 100 g ntawm cheese loj, muaj me ntsis salinity - nws tau poob dej los ntawm cov creamy saj. Txawm li cas los xij, qhov ntxiv no yuav tsum tau txiav txim siab hauv kev noj zaub mov yog tias nws tsim nyog los tswj qhov hnyav. Tom qab tag nrho, ntsev tiv thaiv kev tso tawm ntawm cov kua, thiab qhov hnyav poob qeeb.
Cov txiaj ntsig ntawm Blue Castello cheese
Hais txog qhov ntau npaum li cas ntawm cov tshuaj calcium, qhov sib txawv ntawm cov pwm tuaj yeem suav tias yog "tus yeej" ntawm nws yam. Ntxiv rau kev noj zaub mov 3-5 zaug hauv ib lub lis piam ua rau qeeb ntawm kev puas tsuaj ntawm cov nqaij pob txha, ua rau nws lub zog ruaj khov, thiab nres kev txhaws pob txha. Ib qho ntxiv, qhov ua tau zoo ntawm cov kua synovial txhim kho, uas tiv thaiv cov pob qij txha los ntawm kev puas tsuaj thiab rov ua kom muaj kev zoo siab ntawm kev txav mus los.
Penicillin nyob rau hauv qhov muaj pes tsawg leeg tsis ua raws li tshuaj tua kab mob, tab sis khaws cov tshuaj tiv thaiv kab mob thiab tshuaj tua kab mob, tiv thaiv kev ua haujlwm ntawm cov kab mob hauv ob lub plab thiab thaum nkag mus rau hauv oropharynx, tsim cov txiaj ntsig zoo rau kev ua haujlwm ntawm cov paj zoo txoj hnyuv. Qhov no txhim kho kev zom zaub mov thiab nres cov txheej txheem putrefactive thiab fermentative.
Tom qab noj mov, cov yeeb yaj kiab tiv thaiv tau tsim nyob rau saum npoo ntawm lub plab mucosa thiab hauv lub lumen ntawm lub plab hnyuv, uas tiv thaiv kev tawm tsam los ntawm hydrochloric acid.
Cov txiaj ntsig ntawm Blue Castello cheese:
- Ntxiv cov vitamins thiab pob zeb hauv av reserves.
- Kev tso tawm melanin tau nce ntxiv, uas pab tiv thaiv cov tawv nqaij los ntawm kev tshav ntuj ntau dhau.
- Stabilizes impulse conductivity, muaj cov nyhuv calming.
- Stimulates zus tau tej cov enzymes thiab cov kua tsib kua qaub.
- Nyias cov ntshav, uas txhim kho qhov mob nrog cov leeg leeg leeg thiab nres kev txhim kho ntawm thrombophlebitis, ua rau cov ntshav ntws ntau ntxiv.
- Nws ua kom nrawm ntawm kev faib hluav taws xob thoob plaws lub cev, uas ua rau cov pa nqus pa, tshem tawm cov hlab ntsws los ntawm cov hnoos qeev.
- Normalizes ntshav siab, tiv thaiv mob stroke thiab plawv nres.
- Muaj cov txiaj ntsig rov tsim dua, ua kom lub qhov txhab zoo ntawm cov ntaub so ntswg epithelial thiab cov hnoos qeev.
Muaj cov protein ntau hauv 100 g ntawm cov protein no ntau dua li ntawm ib feem ntawm cov nqaij ntshiv lossis ntses ua noj ua noj. Yog tias lub hom phiaj yog tsim daim duab, thiab rau qhov no lawv tau koom nrog hauv kev ncaws pob, koj yuav tsum noj 20-30 g ntawm cov khoom lag luam zoo txhua txhua tag kis, ua ntej kev tawm dag zog. Qhov pom zoo txhua hnub yog 30-40 g.
Nyeem ntxiv txog cov txiaj ntsig ntawm Burenkaas cheese
Contraindications thiab raug mob ntawm Blue Castello cheese
Raws li tau hais los lawm, txhawm rau kom rov zoo los ntawm cov ntshav tsis txaus, nws yog qhov txaus los qhia cov kua nplaum qab zib hauv cov khoom noj txog li 4-5 zaug hauv ib lub lis piam. Txawm li cas los xij, koj yuav tsum tsis txhob ua qhov no yog tias tus kab mob tshwm sim tom qab phais lossis mob hnyav ntawm txoj hnyuv. Txog thaum qhov sib npaug ntawm cov hnyuv hauv lub cev rov qab los, koj yuav tsum xaiv ntau yam yam tsis muaj pwm, thiaj li tsis ua rau muaj kev puas tsuaj.
Koj yuav tsum tsis txhob qhia cov cheese xiav rau menyuam yaus hnub nyoog qis dua 16 xyoo, poj niam cev xeeb tub, poj niam pub niam mis thiab laus. Hauv cov tib neeg uas muaj xwm txheej zoo sib xws, cov seem hauv plab hnyuv tsis ruaj khov.
Nws yog qhov tsis xav tau ua phem rau cov khoom lag luam muaj calorie ntau yog tias muaj keeb kwm ntawm lub plab lossis duodenal ulcer, tso zis ntau dhau los lossis muaj cov lej hauv cov ducts, daim siab lossis lub raum tsis ua haujlwm. Cov ntsiab lus ntsev ntau feem ntau ua rau lub raum tsis ua haujlwm.
Blue Castello cheese yog teeb meem thaum noj ntau dhau. Ib koob ntawm 60-80 g yog suav tias yog txaus ntshai nyob rau hauv nws daim ntawv dawb huv, tsis muaj kev kho cua sov, ua kom tag nrho kev ua haujlwm ntawm cov kab lis kev cai fungal. Kev tsis quav ntsej cov lus qhia yog qhov ua rau lub plab zom zaub mov vim dysbiosis, uas ntxiv ua rau txo qis hauv kev tiv thaiv kab mob.
Blue Castello Cheese Recipes
Txawm hais tias qhov saj tau ua tiav los ntawm cov txiv ntoo thiab txiv hmab txiv ntoo - txiv hmab, txiv apples thiab pears, nws yog ib txwm coj los ua kom qab nrog txiv lws suav hnub qhuav. Ntawm nws lub hauv paus, koj tuaj yeem npaj cov tais diav hauv Danish, ob qho tib si rau txais qhua thiab siv txhua hnub. Lawv tau hloov pauv rau Gorgonzola hauv cov zaub nyoos thiab cov kua ntses.
Xiav Castello Cheese Recipes:
- Muab tshuaj txhuam … Durum pasta tau rhaub hauv cov dej ntsev mus rau lub xeev al dente, uas yog, npaj tau, tab sis nyuaj, tsis poob sib nrug. Pov nws rov qab rau ntawm lub lauj kaub kom lub khob dej thiab qhuav me ntsis. Blue Castello, 180 g, nrog creamy sib xws ntxiv rau cov dej npau, 200 ml, thiab do kom txog thaum yaj tag. Ua kom sov butter hauv lub lauj kaub frying, ntxiv cov nplej zom, ncuav cheese, lub caij nrog ntsev, zaub basil thiab oregano. Sprinkle nrog grated Blue Castello, 50 g, thiab tawm rau 3-4 feeb kom "lob" lub casserole. Tsis txhob muab cov tais diav qab zib nrog ketchup thiab lws suav. Yog tias tsis muaj cov txuj lom txaus, qhov kev pabcuam tau ntxiv nrog tshuaj ntsuab - zaub txhwb qaib, zaub basil lossis cilantro.
- Qos yaj ywm gratin … Lub qhov cub yog rhuab mus rau 180 ° C. Rub ib lub tais ci (nyiam dua hlau) nrog qej. Sib tov 300 mg ntawm cov zom classic Danish cheese, ib nrab ib teaspoon ntawm nutmeg, pinch ntsev thiab kua txob dawb. Ncuav 50 ml ntawm butter. Txiav 3-4 qos yaj ywm loj heev thinly. Tshaj tawm cov qos yaj ywm slices zoo li ncuav qab zib hauv ob peb txheej, grease lawv nrog butter, nphoo nrog hnav khaub ncaws. Yeej 2 qe nrog qab zib cais, ncuav rau saum. Ci rau 45 feeb, kom txog thaum txhua txheej tuaj yeem raug hlais nrog rab riam. Txhawm rau txhim kho qhov saj, koj tuaj yeem ntxiv nqaij npuas kib rau ib txheej, thiab qee hom zaub ntsuab rau tom ntej.
- Nqaij nyias nrog tangerines … Ua noj pib nrog hnav khaub ncaws. Cov kua txiv yog nyem tawm ntawm ib lub txiv tsawb. Koj yuav tsum tau txais tsawg kawg 1-1, 5 tbsp. l. Nws tau nchuav rau hauv lub tais tais (hlau, txawm tias muaj txheej txheej zaub mov, hloov pauv qhov saj ntawm cov tais), ntxiv 2 tbsp. l. txiv roj roj, 1 tbsp. l. kua ntses thiab 1 poob ntawm balsamic ntses. Nyob rau hauv ib lub tais zaub xam lav, muab cov cheese txiav, 100 g, thiab cov nqaij nyias nyias ntawm nqaij qaib ci hauv qhov cub nrog ntsev thiab kua txob kom yaj cov rog. Cov nqaij yuav tsum yog xim liab sib sib zog nqus. Ntxiv 2-3 tangerines (tshem cov zaj duab xis dawb thiab cov fibers los ntawm cov hlais) thiab ib nrab ntawm lub taub hau zaub xam lav, tearing cov nplooj nrog koj txhais tes. Yeej cov ntses nrog rab rawg thiab tom qab ntawd ncuav nws mus rau hauv lub tais zaub xam lav.
- Lub plawv tshais zaub xam lav … Boil kom txog thaum cov qos yaj ywm siav hauv lawv cov tawv nqaij, 600 g, thiab txiav mus rau hauv me me cubes. Fry 100 g ntawm cov nqaij npuas kib thinly, kom thiaj li yaj cov rog, tshem cov nqaij thiab ntxiv cov qos yaj ywm. Qhib lub qhov hluav taws kub kom puv, ntawm lub zog tag nrho, maj mam tig lub ntsuas kub mus rau xim av ntawm txhua sab. Yog tias tsis muaj lubrication txaus, ntxiv cov roj sunflower ua kom zoo. Tshaj tawm cov qos yaj ywm ruddy ntawm daim ntawv so tes kom tshem cov roj ntau dhau. Kev hnav khaub ncaws yuav tsum tau muab tso rau, yog li 3 tbsp ua ke ua ke. l. dej npau, 2 tbsp. l. balsamic vinegar, 1 tbsp. l. mayonnaise, 1 tsp. zib mu thiab 2 tsp.l. taum mustard. Yeej thiab txias kom tsawg kawg 15 feeb. Nqaij kib nqaij thiab qos yaj ywm, dos liab txiav rau hauv nyias ib ncig, 30 g ntawm cov txiv lws suav hnub ci thiab tib tus lej ntawm capers, 50 g ntawm cheese tau muab tso rau hauv lub tais zaub xam lav. Lub caij thiab ua tiav qhov xav tau saj los ntawm kev ntxiv ntsev thiab kua txob. Koj tuaj yeem hliv ob peb tee kua txiv qaub.
Saib kuj cov zaub mov txawv nrog Brija-Savarin cheese.
Cov lus tseeb nthuav txog Blue Castello cheese
Lub tuam txhab "Castello", uas txhim kho nws tus kheej cov khoom fermented mis hloov pauv cov khoom lag luam tuaj txawv teb chaws, tau tsim xyoo 1893. Tom qab ntawd Dane Rasmus Tolstrup tsim thawj cov cheese los ntawm nyuj cov mis. Nws tus tub mus ntxiv: nws pib tsim ntau yam raws li Italian thiab Fabkis cov zaub mov txawv. Nws tsis tuaj yeem raug hu ua plagiarist, nws yeej tau coj qee yam ntawm nws tus kheej: nws tau hloov pauv qhov muaj pes tsawg leeg ntawm cov khoom noj lossis cov nyom ntawm kev coj noj coj ua pib.
Daim ntawv qhia Danish cheese tau tsim tsis ntev los no - hauv 60s ntawm lub xyoo pua nees nkaum, raws li Gorgonzola, ntau yam Italian. Qhov zoo siab, txawm hais tias kev siv tshuab dav dav ntawm kev tsim khoom, feem ntau ntawm cov txheej txheem tseem yog phau ntawv, thiab cov ua cheese yog cov poj niam feem ntau.
Txij li xyoo 1980, Blue Castello tau yeej thawj qhov chaw txhua xyoo ntawm cov khoom noj cheese thiab ntau yam kev sib tw. Piv txwv li, xyoo 1986 - ntawm Wisconsin World Championship ntawm Kev Tsim Khoom, thiab txij xyoo 2001 txog 2005 nws tsis tu ncua tau txais lub npe ntawm "Qhov Zoo Tshaj Plaws" ntawm Danish Tasting Fair.
Koj tuaj yeem paub nrog saj ntawm Blue Castello cheese hauv tebchaws Denmark lossis hauv tebchaws Baltic - qhov no yog qhov uas nws tau xa tawm. Cov tebchaws nyob sab Europe muab kev nyiam rau lawv ntau yam "xiav".
Yog tias koj tswj hwm yuav cov khoom no, nws yuav tsum khaws cia hauv lub tub yees, hauv lub thawv txiv ntoo, tsis pub ntev tshaj 6 hnub tom qab qhib cov ntawv ci. Qhov kub tsawg kawg nkaus uas Blue Castello tsis poob zoo yog 2 ° C. Cov khoom yuav tsum tsis txhob khov - cov khoom muaj txiaj ntsig thiab saj qub tsis tau khaws cia.
Saib cov vis dis aus hais txog Blue Castello cheese:
