Pont-l'Evec cheese: txiaj ntsig, raug mob, zaub mov txawv

2024 Tus sau: Arianna Cook | [email protected]. Kawg hloov kho: 2024-01-12 18:14

Kev piav qhia ntawm Pont-l'Eveque Norman cheese, daim ntawv qhia ua. Tus nqi zog thiab tshuaj muaj pes tsawg leeg, txiaj ntsig thiab raug mob thaum noj. Keeb kwm ntawm ntau yam thiab zaub mov txawv.

Pont-l'Eveque yog Norman cheese nrog cov kuab tshuaj ntxuav. Nyob ntawm qib ntawm kev laus, kev ntxhib los mos sib txawv los ntawm cov roj oily mus rau ntom, nrog qhov muag; xim - los ntawm lub teeb kom tob daj; crust - los ntawm straw mus rau txiv kab ntxwv. Qhov saj kuj hloov. Thaum xub thawj, nws yog creamy, nco txog me ntsis ntsev hauv tsev cheese, uas yog cov qhob noom xim kasfes tau qhia, tom qab ntawd cov txiv ntoo tau hloov pauv los ntawm kev sib xyaw ntawm pears thiab txiv apples. Thaum mus txog qhov kawg ripeness hauv lub paj, koj tuaj yeem hnov lub teeb nutty tsw thiab piquancy ntawm cov txiv hmab txiv ntoo fermented. Qhov tsw qab yog hnub nyoog, los ntawm cov paj ntoo lwj mus rau cov txiv ntoo lwj, uas tseem ua rau hnyav ntxiv nrog kev loj hlob ntev. Nws tau ua nyob rau hauv daim ntawv ntawm parallelepipeds nrog qhov tuab tas li ntawm 3 cm. Tab sis qhov loj ntawm txheej txheej hloov pauv. Cov neeg siv khoom tau muab cov khoom ntsuas 19x21 cm (loj, loj), 10.5x11.5 cm (demi, nruab nrab) thiab 8.5x9.5 cm (me me, menyuam).

Pont-l'Eveque cheese ua li cas?

Cov khoom siv raw rau kev npaj yog pasteurized nyuj mis. Tom qab ua tiav, nws yuav tsum txias nws tus kheej mus rau 32-34 ° C thaum lub caij ntuj sov thiab mus txog 34-36 ° C thaum lub caij ntuj no. Kev tsim khoom raws caij nyoog ntawm Pont-l'Eveque cheese sib txawv tsis tsuas yog nyob hauv qhov kub thiab txias. Thaum lub caij nplooj zeeg thiab caij nplooj ntoo hlav, Norman cheesemakers ntxiv cov ntuj annatto zas xim (3.7 ml / 100 l ntawm pub khoom noj).

Mesophilic kev tsim cov kab lis kev cai thiab kab mob - Cov ntaub pua chaw Brevibacterium, Geotrichum candidum tau siv los ua kab lis kev cai pib. Rau curdling ntxiv kua rennet, raws li tshuaj tua kab mob thiab khaws cia - calcium chloride thiab ntsev.

Yuav ua li cas Pont-l'Eveque cheese tau ua

1. Cov mis nyuj tshiab los ntawm ntau tus nyuj tau xa tam sim rau cov mis nyuj cheese, pasteurized, txias, sourdough tau ntxiv, calcium chloride tau nchuav rau hauv thiab curdled nrog rennet.
2. Tom qab kale tau tsim, nws tau txiav mus rau hauv daim. Qhov loj ntawm curd yog 1-2.5 cm raws ntug.
3. Do, rov tso cov curd loj los daws, ua tib zoo nchuav ib feem ntawm cov whey, tshuaj xyuas nws cov acidity. Qhov tsis pom kev zoo yog 0, 11-0, 12%. Qhov ntsuas kub ntawm txheej txheem yog 21 ° С.
4. Los ntawm theem no, kev tsim khoom ntawm Pont-l'Eveque cheese txawv ntawm kev tsim khoom ntawm lwm yam. Ib daim ntaub, paj rwb lossis nylon, tau tsau rau ntawm lub thav duab kom qhuav thiab cov dej hauv lub lauj kaub tau nchuav rau nws, thiab sab laug kom sawv ntsug li 15 feeb. Tom qab ntawd cov ces kaum ntawm qhov teeb meem raug rub ua ke, ua kom lub zog siab ntxiv rau 1 teev.
5. Tom qab 1-1.5 teev, cov monolith tsim tau txiav rau hauv daim ntawm 5x5 cm txhawm rau txhawm rau txhim kho kev sib cais ntawm cov whey.
6. Thaum txheej curd pib exfoliate, nws yog crumbled los ntawm txhais tes thiab muab tso rau hauv pwm rau nias, compacting nyob ze ntawm cov npoo.
7. Cov cheese yav tom ntej tau muab tso rau ntawm cov ntaub ntub dej - qhov xav tau yog muab rau cov kab laum tsis huv - rau qhov sib cais zaum kawg ntawm cov kua thiab kom qhuav.
8. Tom qab ib hnub, "cib" raug tshem tawm ntawm cov pwm thiab qhuav hauv chav txias rau 4-5 hnub, tig rov qab txhua 2-3 teev.
9. Tus sawv cev tuaj yeem ua tiav hauv ntau txoj hauv kev: ntawm thawj theem, ua ntej curdling, thaum txheej txheem txheej txheem, sib xyaw nrog cov cheese loj thiab so hauv 20% brine tom qab ziab ntawm 15-16 ° C.

Cov taub hau ua tiav tau qhuav rau 7-8 hnub, ntim rau hauv cov ntawv tsis muaj roj thiab muab tso rau hauv qhov chaw ntub.

Lub sijhawm ripening ntawm cov menyuam yaus cheese - 2 lub lis piam, kev npaj nruab nrab - 3-4, paub tab - 6 lub lis piam. Thaum lub sijhawm no, cov tawv nqaij tawv, tawv ua kom tsaus ntuj, qhov saj tau txais qhov ua piquancy. Microclimate ntawm chav lossis qhov tsua: kub - 12-16 ° С, av noo - 85-90%.

Muaj pes tsawg leeg thiab cov ntsiab lus calorie ntawm Pont-l'Eveque cheese

Cov ntsiab lus rog txheeb ze rau cov teeb meem qhuav yog 45-50%, tab sis cov zaub mov muaj txiaj ntsig qis dua piv rau cov khoom qab zib fermented ntawm pab pawg no. Tuaj yeem siv tau nyab xeeb thaum noj cov cheese.

Cov ntsiab lus calorie ntawm Pont-l'Evek cheese yog 294-301 kcal rau 100 g, ntawm uas:

• Protein - 21.1 g;
• Rog - 23, 2 g;
• Cov carbohydrates - 0.2 g.

Cov vitamins rau 100 g:

• Vitamin A, retinol -159 mcg;
• B2, riboflavin - 0.3 mg;
• B3, nicotinic acid - 0.1 mg;
• B5, pantothenic acid - 0.19 mg;
• B6, pyridoxine - 0.06 mg;
• B9, folic acid - 12 mcg;
• B12, cyanocobalamin - 1.5 mcg;
• Vitamin D, ergocalciferol - 0.2 mcg;
• Tocopherol - 0.6 mg.

Macro thiab microelements rau 100 g:

• Sodium - 690 mg;
• Calcium - 485 mg;
• Phosphorus - 431 mg;
• Hlau - 0.37 mg;
• Magnesium - 20 mg;
• Potassium -128 mg;
• Zinc - 5.1 mg;
• Tooj liab - 0.05 mg;
• Selenium - 4.8 mcg

Pont-l'Evec cheese muaj cov roj (cholesterol) ntau, polyunsaturated thiab saturated fatty acids.

Amino acids tau los ntawm:

• Valine - faib cov piam thaj rau cov leeg;
• Histidine - normalizes ntshav acidity thiab txhawb kev tsim kho lub cev tshiab;
• Lysine - txhim kho kev ua haujlwm ntawm lub cev tiv thaiv kab mob;
• Threonine - ua rau lub neej voj voog ntawm hepatocytes;
• Phenylalanine - tshem tawm kev xav ntawm kev ntxhov siab thiab tshem tawm kev xav tsis zoo;
• Tryptophan - ua rau cov leeg ntshav nce ntxiv.

Feem ntau ntawm cov fatty acids:

• Myristinova - nce qib cov roj cholesterol hauv cov ntshav;
• Oleic - txo qis nqus cov roj (cholesterol) los ntawm zaub mov;
• Linoleic - txhawb kev ua haujlwm ntawm cov hlab plawv thiab lub paj hlwb;
• Linolenic - muaj analgesic thiab anti -inflammatory teebmeem.

Cov txiaj ntsig thiab ua phem ntawm Pont-l'Evek cheese rau tib neeg lub cev tau txiav txim siab los ntawm kev sib xyaw ua ke. Cov txiaj ntsig zoo yeej, thaum lub sijhawm muab tshuaj txhuam, cov khoom ntawm cov as -ham tau khaws cia, thiab cov khoom noj khoom haus kuj pab tau lawv. Taw qhia rau kev noj zaub mov zoo pab kom rov zoo sai los ntawm lub cev thiab lub cev qaug zog.

Saib kuj muaj pes tsawg leeg thiab cov ntsiab lus calorie ntawm Mote-sur-fey cheese

Cov khoom muaj txiaj ntsig ntawm Pont-l'Eveque cheese

Qhov tseeb tias cov khoom lag luam yog qab thiab txaus siab siv los txhawb kev nce siab. Cov tshuaj serotonin tau tsim tawm, lub xeev ntawm lub paj hlwb tau ruaj khov. Cov ntaub ntawv tsis zoo tsis pom zoo, muaj peev xwm tsaug zog tau rov qab los, pw tsaug zog zoo dua. Tab sis cov txiaj ntsig ntawm cov khoom lag luam tsis txwv rau qhov no.

Xav txog cov txiaj ntsig muaj txiaj ntsig ntawm Pont-l'Eveque cheese:

1. Ua kom muaj zog ntawm cov nqaij pob txha, nres txoj kev loj hlob ntawm pob txha. Txhim kho qhov zoo ntawm tes, hniav thiab plaub hau.
2. Normalizes kev ua haujlwm ntawm cov hlab plawv, ua kom lub plawv dhia thiab cov ntshav ntws.
3. Cov protein mis yooj yim zom tau yooj yim txhawb kev sib sau ntawm nws tus kheej cov txheej txheem organic ntawm hom no, pab nqus cov vitamins thiab cov zaub mov uas nkag mus rau hauv plab nrog lwm cov zaub mov.
4. Txhawb nqa kev ua haujlwm ntawm lub paj hlwb, pab hloov pauv thaum txav ntawm lub teeb mus rau qhov tsaus ntuj.
5. Tsim kom pom qhov xwm txheej zoo rau kev nce kev ua haujlwm ntawm lacto- thiab bifidobacteria colonizing cov hnyuv me, ua kom nrawm zom zaub mov, tiv thaiv kev txhim kho cov txheej txheem putrefactive thiab tshem tawm cov pa phem.

Nws raug nquahu kom qhia Pont-l'Evek cheese rau hauv cov zaub mov rau cov ntshav tsis txaus, scrofula, tshee thiab lub cev qaug zog, tuberculosis.

Qhov ntau yam muaj qhov ua xua tsawg, tsis muaj kev txwv rau kev siv nrog rau hnub nyoog thiab anamnesis. Koj yuav tsum tsis txhob ntshai kho cov menyuam yaus thiab cov neeg laus. Cov khoom lag luam yog tsim los ntawm cov mis nyuj pasteurized, tsis muaj pwm nyob rau hauv lub pulp lossis ntawm daim tawv nqaij.

Nyeem ntxiv txog kev noj qab haus huv cov txiaj ntsig ntawm Valence cheese

Contraindications thiab raug mob ntawm Pont-l'Evec cheese

Koj yuav tsum tsis txhob hnov qab qhov saj tshiab yog tias koj tsis kam ua rau cov protein protein. Kev ua xua tuaj yeem tshwm sim vim yog kev coj noj coj ua nyuaj, uas suav nrog ntau hom kab mob sib kis.

Pon-l'Evek cheese tuaj yeem ua rau muaj kev phom sij nrog cov qib roj cholesterol ntau ntxiv, ua rau cov kab mob ntawm txoj hnyuv zom zaub mov thiab mob ntawm ob lub raum, kub siab, atherosclerosis thiab rog. Qhov tsis zoo tshwm sim thaum noj ntau dhau.

Pont-l'Eveque cheese zaub mov txawv

Coob leej ntshai los ntawm qhov tsw ntxhiab ntawm ntau yam, thiab vim nws tsis kam lees paub qhov saj tshiab. Txhawm rau tshem nws, ib qho ntawm cov cheese tau qhwv rau hauv cov ntaub ntub dej rau 6-8 teev thiab tom qab ntawd ua haujlwm nrog Camembert thiab Livaro rau cov cawv liab liab, cider thiab Calvados. Los ntawm Pont-l'Evec, koj tuaj yeem ua pies thiab casseroles, ua ke nrog zaub thiab txiv hmab txiv ntoo, txhua yam tshuaj ntsuab. Qhov kev nyiam yog teeb tsa los ntawm zaub ntsuab, pears thiab nqaij nruab deg.

Daim ntawv qhia nrog Pont-l'Eveque cheese:

• Qos yaj ywm casserole … Preheat qhov cub kom 210 ° C, rhaub 450 g ntawm qos yaj ywm nrog tev. Fry dawb thiab daj dos hauv butter kom txog thaum Golden xim av. Txiav cov qos yaj ywm rau hauv voj voog. Txheej qos yaj ywm, dos, txhoov cheese - 150 g, rov ua qhov txheej txheem, ncuav hauv qab zib hnyav - 100 g, nphoo nrog tshuaj ntsuab. Ci rau 15-20 feeb. Lub casserole tau txais kev pab kub.
• Puff pastry cheese pies … Txhawm rau ua kom tiav cov txheej txheem ua noj, lub khob noom cookie tau yuav khoom ua tiav. Tab sis yog tias koj xav knead koj tus kheej, koj tuaj yeem siv daim ntawv qhia hauv qab no. Yeej lub qe nrog 1 tsp. ntsev thiab 1 tbsp. 7% balsamic vinegar, ncuav 175 ml dej khov. Knead ntawm lub rooj, kneading nrog cov ntiv tes rau hauv crumbs, 500 g hmoov nrog 400 g ntawm butter, knead lub khob noom cookie, ntxiv kua. Muab tso rau hauv lub tub yees rau 3 teev, qhwv rau hauv zaj duab xis, tom qab ntawd dov tawm hauv cov ntawv, dov thiab quav ob peb zaug. Muab lub khob noom cookie rov qab rau hauv lub tub yees thiab cia sawv ntsug li 30 feeb. Yob tawm txias. Txiav tawm lub voj voos lossis txiav rau hauv plaub fab, kis rau txhua qhov me me ua cov nqaij npua me me thiab ib daim ntawm Pont-l'Evec. Pinch cov npoo, grease qhov chaw nrog whipped yolk thiab prick nrog rab rawg. Ci ntawm 180 ° C kom txog thaum lub khob noom cookie yog xim av.
• Lub cev nqaij daim tawv hauv cov ntses cheese … Finely tws dos yog kib nyob rau hauv ib lub lauj kaub. Cais rhaub cov nqaij ntshiv hlwb kom txog thaum siav, kua txob. Tsis tas yuav ntsev ntxiv lawm. Cov ntses muaj 2 hom cheese qab ntsev thiab cov tsw qab yuav tsis xav tau. Yeej nrog tov 150 g ntawm Pont-l'Evek thiab cov tshis cheese, me ntsis roj txiv ntseej, ntxiv cov dos kib, txhoov dos ntsuab thiab zaub txhwb qaib. Lub plab hlaub npaj txhij tau muab tso rau hauv lub tais, thiab txhua yam sib xyaw kom txog thaum lub xeev pasty. Ua hauj lwm nrog toasted qos yaj ywm slices los yog kis on qhob cij.
• Txiv lws suav nrog cheese hnav khaub ncaws … Preheat qhov cub kom 120 ° C, muab tso rau ntawm daim ntawv ci greased nrog cov txiv ntseej roj, txiav hauv ib nrab txiv lws suav, nyiam dua cherry, 1 khob. Lub caij nrog thyme, ntsev thiab kua txob, tawm mus rau simmer rau 2 teev. Sib tov nyob rau hauv rab rab ib nrab ib khob ntawm cov zaub mov mayonnaise, 1-2 crushed qej hniav, 2 tsp. tshiab ntsuab dos thiab 250 g ntawm cov hluas cheese. Cheese-qej muab tshuaj txhuam npog nrog txiv lws suav qhuav thiab sib tov zoo. Pab nrog crackers, croutons thiab nqaij nruab deg.
• Cheese ncuav … Npaj shortcrust pastry ua ntej. Txhawm rau ua qhov no, sib tov 300 g ntawm hmoov nrog pinch ntsev, ntxiv 150 g ntawm butter, dej me ntsis dej, tsav hauv 2 lub qe qe. Cov dej khov tau nchuav rau hauv qhov xav tau - nws yuav siv li 10 tbsp. l. Lub khob noom cookie yas tau qhwv rau hauv hnab yas thiab muab tso rau hauv lub tub yees. Lawv koom nrog kev sau: lawv stew 4 cov kua txob qab zib nrog cov dej me me, tshem cov noob thiab cov faib tawm, tshem tawm ntawm daim tawv nqaij, kis rau ntawm daim ntawv so tes kom tshem cov kua ntau dhau. Yeej 4 qe, 50 g ntawm grated Emmental cheese thiab 2 tbsp. l. qaub cream. Tshaj tawm lub khob noom cookie hauv daim ntawv hemispherical, nteg tawm Pont-l'Evek thiab txhoov cov kua txob zoo, nphoo nrog nutmeg. Sau rau saum. Ci ntawm 180 ° C rau 15-20 feeb.

Saib kuj chevre cheese zaub mov txawv.

Cov lus tseeb nthuav txog Pont-l'Eveque cheese

Keeb kwm ntawm ntau yam pib hauv XII caug xyoo. Daim ntawv qhia tau tsim los ntawm Cistercian cov hauj sam, tshwj xeeb tshaj yog kom txaus siab tus npis sov ntawm thaj chaw ntawd. Yog li ntawd, thawj lub npe ntawm cov cheese yog txhais los ntawm Fabkis li "npis sov tus choj". Tom qab ntawd, nyob rau tiam 17th thiab 18th, nws tau raug hu ua "tub txib saum ntuj lossis cherub" thiab tau siv los ua nyiaj sib npaug los them se. Nws yog lub sijhawm ntawd - kom yooj yim - lawv pib ua cheese "cib" hauv ntau daim ntawv thiab hauv daim ntawv ntawm cov duab plaub.

Txawm li cas los xij, los ntawm nruab nrab ntawm lub xyoo pua nees nkaum, ntau yam tau txais lub npe niaj hnub Pon-l'Evek, tom qab lub zos uas nws tau ua. Daim ntawv pov thawj tau txais thawj zaug thaum Lub Yim Hli 30, 1972, thiab txuas ntxiv rau lub Kaum Ob Hlis 29, 1986. Hauv tib lub xyoo, cov cheese tau txais lub cim zoo, thiab lawv tau pib muab nws rau txhua lub tebchaws ntawm European Union.

Ntau tshaj 60% ntawm cov khoom lag luam raug tsim los ntawm cov chaw tsim khoom noj khoom haus, tas li - ntawm kev ua liaj ua teb. 10 tons raug xa tawm, seem, 23 tons, tseem nyob hauv lub tebchaws. Cov tsev cheese tshwj xeeb yog nyob hauv 5 chav haujlwm ntawm Normandy.

Thaum yuav khoom Pont-l'Evek ntau yam, koj yuav tsum xyuam xim rau kev ntxhib los mos. Tsis pub muaj qoob loo. Koj tuaj yeem tshawb xyuas qhov zoo los ntawm kev muab ib daig me me tso rau hauv dej. Yog tias nws tsis poob, cov cheese yog ua raws li txhua txoj cai.

Cov cim ntawm cov khoom puas

1. tuab tuab;
2. grey rau ntawm qhov chaw;
3. qhov hnov tsw ntawm cov txiv hmab txiv ntoo fermented pib hnov zoo li lub tsev cog khoom.

Khaws Pon-l'Evek hauv lub tub yees, tab sis tsis nyob hauv zaj duab xis, tab sis qhwv hauv daim ntaub ntub, rau hauv qab txee, tsis pub ntev tshaj 5 hnub. Ua ntej ua haujlwm rau cov qhua, cov cheese yuav tsum raug coj tawm ntawm lub tub yees tsawg kawg ib teev ua ntej kom nthuav tawm lub pob paj saj.

Saib cov vis dis aus hais txog Pont-l'Eveque cheese: