Hard Swiss Appenzeller cheese nrog cov ntsiab lus siab ntawm cov as -ham. Cuam tshuam rau tib neeg lub cev, siv hauv kev ua noj. Cov lus tseeb nthuav txog cov khoom ua kua mis fermented.
Appenzeller yog nyuaj Swiss cheese ua los ntawm nyuj cov mis. Qhov kev ntxhib los mos yog ywj, qhov sib xws yog ntom, vim qhov khoom tau txiav tau yooj yim rau hauv daim nyias nyias. Hauv lub pulp muaj qhov muag me me, tsis sib xws, nyob ntawm qhov deb ntawm ib leeg. Xim - daj daj, "straw"; tsw - qaub, nrog hint ntawm cov poov xab; saj - creamy -fruity -nutty, aftertaste - tsis tseem ceeb. Lub taub hau zoo li lub tiaj tus kheej, qhov hnyav - 4-7 kg. Cov pungency nyob ntawm seb qib kev raug. Thaum lub sijhawm tsim khoom, cov cheese loj tau muab rhaub thiab nias, thiab thaum siav, lub taub hau tau npog nrog cov cawv dawb (lossis cider) nrog cov txuj lom thiab tshuaj ntsuab.
Appenzeller cheese ua li cas?
Nws tsis yooj yim sua kom ua cov khoom qab zib fermented hauv tsev - daim ntawv qhia tau khaws cia tsis pub leej twg paub. Ntau yam yog patented, thiab ua noj Appenzell cheese, zoo li lwm tus, tau txais txoj cai siv thev naus laus zis, tseem tsis tau ua haujlwm rau Swiss cov kws tsim cov cheese nyob sab nraum lub cantons ntawm Appenzell-Innerrhoden thiab Appenzell-Ausserrhoden.
Txhawm rau kom tau txais qhov qub saj, mis los ntawm nyuj ntawm tsuas yog ib tus tsiaj yug tau siv - Simmental. Cov muaj pes tsawg leeg ntawm thermophilic pib kab lis kev cai tsis paub meej; rennet tau qhia rau curdling. Tom qab txiav, curd yog ntxuav nrog dej npau thiab rhaub. Nws tau hais qhia tias calcium chloride tsis tau siv los ua tshuaj khaws cia. Tias yog vim li cas lub txee lub neej ntawm cov khoom tiav yog txwv rau 4 lub hlis, txawm tias muaj hnub nyoog cheese.
Tsuas yog cov kws paub txuj ci paub txog kev laus zuj zus mus li cas. Nws tau paub tseeb tias ib yam ntawm cov cawv tau siv los ua cov kab ua kiav txhab - dawb caw los yog cider nrog cov tshuaj ntsuab alpine nrog saj qab. Tab sis yuav siv cov tshuaj no li cas - lub taub hau tau tsau, ntxhua lossis txhuam txhua hnub - tsis paub.
Sim ua zaub mov sib piv ntawm Appenzeller cheese nyob hauv tsev, lawv ua raws li cov thev naus laus zis nruab nrab rau ntau yam nyuaj, thiab tom qab ntawd tsau rau 3 hnub hauv 20% ntsev tov nrog tshuaj ntsuab - sumac thiab marjoram. Nws tsis yooj yim sua kom hu nws cov brine hauv qhov kev nkag siab - ntsev yog yaj hauv cider. Tom qab ntawd lub taub hau tau nteg tawm ntawm cov ntaub ntub dej hauv lub thawv thiab sab laug hauv chav nrog qhov kub ntawm 6-8 ° C. Tom qab 3 lub lis piam, cov tawv ntoo tuab tau tsim sib tshuam nrog cov pwm ntsuab.
Tom qab ntawd, rau 2 lub hlis, lub taub hau raug ntxuav nrog cawv brine nrog tshuaj ntsuab. Qhov saj ntawm cov analogue zoo ib yam li thawj, tab sis txog tam sim no tsis muaj leej twg ua tiav hauv kev rov ua dua daim ntawv qhia raws nraim.
