Cheese ea Alpine ke Eng?

E boetse e tsejoa e le cheese ea cheese kapa alpage cheese, e entsoeng ka chisi ea alpine lithabeng tse tsoang lebese la liphoofolo tse jang makhulong a lithaba tse phahameng tse nang le tatso e khōlō, e ruileng, e rarahaneng. Cheese ea Alpine e ka bua ka chisi ea Switzerland, French kapa ea Setaliana e entsoeng Alps. U ka boela ua fumana chisi United States e entsoeng ka mokhoa oa alpine.

Mekhoa le litsela tse makholo-kholo tsa khale li etsa bonnete ba hore li-cheeses tsa alpine li ikhetha ho mefuta e meng ea chisi.

Litlolo tse rarahaneng tsa li-alpine cheeses li tšoana le tse ling, e leng ho etsang hore chisi ea alpine e be e ratoang ke li-cheesemongers. Litebello le monko oa li-cheeses tsa alpine li hlalosoa ka mokhoa o kang nutty, fruity, spicy, lipalesa, litlama, joang le / kapa butter.

Lijo tsa Transhumance Grazing

Tatso ee eohle e tsoa hokae? Matsoho a baetsi ba licheki, mekhabiso ea setso e ntlafalitsoe ka makholo a lilemo le boleng ba boleng bo botle, lebese le phahameng la butterfat le tsoang likhomo tse jang haholo limela le joang tse fumanoang le ka tlase ho thaba.

Nakong ea selemo, likhomo li qala ho qoqa joang bo makhulong a tlaase moo lehloa le batang lehloa le se le qhibilihile. Ho elella qetellong ea lehlabula, ba se ba fetiselitsoe libakeng tse phahameng 'me ba lula libakeng tse phahameng tsa makhulo. Ha hoetla ho fihla ka tšoso ea mariha, liphoofolo li ja tsela ea tsona li theoha thabeng. Tshebetso ena e tsejoa e le transhumance.

Cheesemaking

Ba ile ba hahela matlo a lichelete (liketsoana) libakeng tse fapa-fapaneng ho ea fihla thabeng e le hore ba tle ba khone ho etsa chisi nako efe kapa efe ha ba sa ka ba khutlisetsa lebese ho ea fihla phuleng.

Ka lebaka la maemo a thata, ho ile ha e-ba le kutloisiso ea ho etsa litebelisoa tse khōlō tsa chisi ka nako e le 'ngoe e le hore likhomo li ka tlisa mabili a maholo empa a le thata ho theosa le thaba ho ea marakeng ka lekhetlo le le leng a oela fatše.

Likoloi tsa Gruyère le Comté, tse peli tse tsejoang haholo tsa alpine cheeses, li na le lisenthimithara tse ka bang 40 'me li na le lik'hilograma tse 65 ho ea ho tse 85.

Emmental, chisi eo Maamerika a mangata a e tsebang e le "Cheese ea Swiss," e ka ba bolelele ba lisenthimithara tse 44, bophara ba lisenthimithara tse tšeletseng, 'me e le boima ba lik'hilograma tse 220.

Litšobotsi

Litšoaneleho tse tloaelehileng tsa chisi ea alpine li kenyelletsa hape:

• Tšobotsi e lumellanang, ka lebaka la litekanyetso tse laoloang tsa tlhahiso
• Ka tloaelo se-semi-firmla ho ea ho thata ka mokhoa o thata ka letsoho le letsoai
• Tlhaho e ts'oantsoang / e tlotsitsoeng
• Mabili a maholo a boholo-holo (ka tloaelo a lekanang bonyane ba lik'hilograma tse 20)
• Hangata e entsoe ka lebese la khomo e tala. Lebese hangata le tšoaroa ka mocheso ( pheha ), empa ha ho na ho feletseng pasteurized
• Lijo tsa Alpine li atisa ho qhibiliha hantle, li etsa hore e be tse loketseng bakeng sa fondue le li-sandwiches tsa cheese tse halikiloeng
• Hangata li-cheeses tsa lithaba li na le masoba, kapa "mahlo"

Mehlala ea Cheese ea Thaba kapa Thaba

Mona ke tse ling tsa mefuta e sa tšoaneng ea lihlahla tsa alpine kapa tsa lithaba:

• Emmental
• Gruyere
• Vacherin Fribourgeois
• Appenzeller
• Phephetso
• Hoch Ybrig
• Prattigauer
• Sbrinz
• Bellafort
• Comte
• Lerato
• Bra D'uro
• Fontina Val D'Aosta
• Montasio
• Centovalli Ticino

Li-Holes tsa Cheese

(Le hoja ba bang ba se na likoti) Cheeses ea Alpin e ka 'na ea tumme haholo ka likoti tsa eona, e ka fapang boholo ba likoti tse khōlō tsa mohloaare tse nyenyane. Likoti ke sehlahisoa sa libaktheria tse hlahisoang ke CO2 tse bitsoang Propionibacterium shermannii , tse atlehang sebakeng se tlase sa letsoai, se nang le acid e ngata ea li-alpine cheeses.

Libaktheria tsena li bohlokoa hape ho monate oa "Swiss" oa li-cheeses tsena. Libaktheria li lokolla khase ha li ntse li cheka ka nako e telele nakong ea ha li chesa, 'me ha cheese e etsa hore likhahla tsa khase li be le likoti tse sa feleng.

Li-Pairings tsa Veine

Litsupa tsa Alpine li atisa ho tsamaea hantle le li-wine tse bofubelu tse nyenyane tse bofubelu joaloka Beaujolais, kapa veine e tšoeu e tšoeu joaloka Sancerre.