Kev piav qhia thiab qhov tshwj xeeb ntawm kev ua Ble de Jex cheese. Muaj pes tsawg leeg thiab cov ntsiab lus calorie, cov txiaj ntsig thiab kev puas tsuaj thaum noj. Zaub mov txawv thiab keeb kwm ntawm ntau yam.
Ble de Gex yog Fab Kis cov mos mos xiav cheese uas tau ua los ntawm cov mis nyuj uas tsis tau muab tshuaj txhuam txij thaum pib xyoo pua 20th. Ua ntej qhov no, kev sib xyaw ntawm tshis lossis yaj tau tso cai ua cov khoom siv raw. Kev ntxhib los mos - oily, creamy; xim - dawb, nrog me ntsis daj, xiav thiab emerald ntsuab tsis meej blotches; saj yog qab zib, tab sis nrog kev iab, creamy, nrog cov nutty thiab vanilla tsw, qab zib qab zib hnov qab aroma - nplua nuj, nceb. Cov tawv nqaij yog ntuj, dawb lossis txho, xim tsis sib xws. Lub taub hau yog ua los ntawm lub tog raj kheej kheej kheej lossis lub log uas muaj txoj kab uas hla ntawm 35-43 cm thiab qhov siab ntawm 7-14 cm. Qhov hnyav tuaj yeem yog 7 txog 9 kg.
Ble de Jax cheese ua li cas?
Txhawm rau kom tau 1, 6-2 kg ntawm cov khoom qab zib fermented, koj yuav tsum npaj 15-16 litres cov mis, calcium chloride, lactic acid kab mob kab mob, dawb thiab xiav pwm, rennet.
Lawv ua Ble de Jax cheese, zoo li lwm cov cheese xiav, tab sis nrog qee qhov tshwj xeeb
- Mis tau ntxuav siv lub centrifuge, tab sis tsis pasteurized. Qhov sib xyaw ua kom sov txog 27 ° C thiab, tswj qhov ntsuas kub tas li, kab lis kev cai mesophilic, rennet thiab tam sim ntawd Penicillium Roqueforti pwm tau ntxiv.
- Tom qab curdling, cov calcium raug txiav, sib tov yam tsis muaj cua sov, thiab cov curd nplej raug tso cai sib khom (qhov loj me ntawm taum me me). Qhov kub tau nce maj mam - los ntawm 1 ° C rau 10 feeb txog 38 ° C.
- Thaum txheej txheej curd nqis, ib feem ntawm cov whey tau ntws tawm, thiab cov cheese loj tau pauv mus rau pwm, tshwj xeeb tsim nrog ntau qhov, npog nrog daim ntaub cheese.
- Tom qab thawj zaug nias, lub taub hau raug tshem tawm, tawg, sib xyaw nrog cov tshuaj tua kab mob penicillin thiab ntsev thiab muab rov qab rau hauv cov pwm, qhov uas lawv sab laug rau tus kheej nias thiab salting rau 4-6 hnub. Ua tsaug rau cov txheej txheem no, cov khoom tiav tau txais qhov qub iab.
- Tom qab ntawd lub taub hau raug tshem tawm ntawm cov pwm thiab qhuav rau 24 teev. Siv txoj hauv kev txhawm rau txhawm rau txhawm rau txhawm rau txhawm rau txhawm rau txhawm rau txhim kho kev fermentation.
- Thaum lawv npaj Ble de Jex cheese, lawv sim ua kom ntseeg tau tias tsis yog tsuas yog taw cov xim ntsuab ntawm qhov tsis zoo nyob hauv ib cheeb tsam pom ntawm qhov txiav, tab sis tseem pom cov leeg ntshav. Nyob rau tib theem, lub cim "Gex" tau muab tso rau saum npoo. Nws lub xub ntiag ua pov thawj tias cov cheese tau tsim raws li cov qauv.
- Lub taub hau tau qis rau hauv qhov tsua nrog qhov kub ntawm 8-12 ° C thiab cov av noo ntawm 80%.
Muaj qee qhov tshwj xeeb ntawm kev loj hlob ntawm Ble de Gex. Ntau lub "log log" nrog lub sijhawm sib txawv tsim khoom raug teeb tsa hauv ib lub grotto. Ib qho ntxiv, fermentation ua tau zoo dua yog tias Conte cheese tau muab tso rau hauv tib chav. Muaj qhov zoo li tus yam ntxwv ntxhiab tsw ntxhiab hauv lub qhov tsua uas nws tsis tuaj yeem nyob hauv lawv yam tsis muaj tus cwj pwm. Yog li ntawd, kev mus ncig yog txwv.
Thawj 2 lub lis piam, lub taub hau tau tig dua 2 zaug hauv ib hnub, tom qab ntawd - 2-3 zaug hauv ib lub lis piam. Raug nyob ntawm lub caij. Lub caij nplooj zeeg thiab lub caij ntuj no Ble de Jex tuaj yeem saj hauv 2 lub hlis, thiab lub caij ntuj sov tau tsa hauv 4-6 hlis.
Qhov nce hauv txee lub neej yog vim muaj qhov tshwj xeeb ntawm cov khoom noj. Cov mis tsis tau muab pasteurized lossis kho cua sov, yog li cov qoob cog qoob uas nyuj noj nrog rau cov nyom nyom tsis hloov pauv. Lawv txhim kho fermentation thiab nce kev tiv thaiv ib puag ncig cuam tshuam. Thaum tsim nyob rau lub caij ntuj no, txhua cov qoob loo tau qhia ua tswv cuab, thiab lawv cov khoom tiv thaiv tsis muaj zog.
