Li-Submesit Cheese Substitutes

Parmigiano-Reggiano, kapa Parmesan feela haeba e etsoa kae kapa kae ntle le Italy, ke "morena oa chisi" ho ea ka indasteri ea cheese. U ka e ja e le mong kapa ua e bala ka lijo tsa hau, empa haeba e theko e boima haholo kapa e sa fumanehe ka lebenkeleng, ho na le li-cheeses tse ling tse thata tseo u ka li nkang sebakeng sa eona.

Sheba mefuta e meng ea lijo tse tšoanang le Parmigiano-Reggiano empa u na le litlolo tse ikhethileng le litšoantšo tsa tsona.

• 01 ea 06

  Grana Padano

  Grana Padano e na le li-granular tse tšoanang, tse thata joaloka Parmigiano-Reggiano empa li qhibiliha melomong ha u se u loma. Tatso ke linate tse nang le litlolo tsa botoro bo soeufetseng 'me li na le litholoana tse hlabosang tse lekanang ka pheleho e ntle, ea letsoai.

  Joaloka Parmigiano-Reggiano, ke e thata, e butsoitseng butle-butle, e nang le mafura a mafura a entsoeng ka lebese la khomo. Hangata chisi e nkoa e le chelete e theko e tlaase ea Parmesan e tsoang lebese le hlahisoang sebakeng sa Po Valley karolong e ka leboea ea Italy.

• 02 ea 06

  Grana ea Amerika

  Grana ea Amerika, e entsoeng ke BelGioioso e thehiloeng Wisconsin, ke phetolelo ea Amerika ea Parmigiano-Reggiano e nang le boreleli bo boreleli, bo bohale, bo nang le granular le e bohale, linate tse monate. E entsoe ka lebese la likhomo tse tala, likhoeli tse 18 li le mahaheng. E kopane hantle le morara, lifeiga, lijo tse phekotsoeng, li-breadsticks, biri e matla le veine.

• 03 ea 06

  Dry Jack

  Dry Jack e thata ka ho fetisisa, e bohale haholo, ebile e na le nutty e monate. E entsoe ke Khamphani ea Vella Cheese Northern Northern California. Cheese e qala e le mokete oa Monterey Jack , joale o lilemo li ling tse 7 ho ea ho tse 10. Motho ea tsofetseng ea tsofetseng, o rata ho natefisa haholo. Cheese ena e tsamaea hantle le litholoana le veine 'me e beola haholo ka pasta. Cheese e boetse e tsamaea hantle ka li-salate.

• 04 ea 06

  Pecorino

  Pecorino ke mofuta oa li-cheese tsa Italy tse entsoeng ka 'lebese la nku. Lentsoe pecorino le tsoa lentsoeng la Setaliana lentsoe pecora le bolelang "linku." Tatso e bohale, linate le herbaceous. Hape e letsoai haholo, kahoo e-ba hlokolosi ka hore na u ka eketsa letsoai le eketsehileng ho eng kapa eng eo u e phehang. Boholo ba pecorino bo hlahisoa sehlekehlekeng sa Italy sa Sardinia, le hoja tlhahiso ea eona e boetse e lumelloa Toscany, Sicily le libakeng tse seng kae.

  Mofuta o sa tšoaneng o tsoang karolong e ka boroa ea Italy ke pecorino pepato , e bolelang "peppered pecorino" eo ho eona ho kenngoa li-peppercorns tse ntšo. Ha lipeo tse kholoanyane, tse bitsoang stagionato, tse bolelang "tse nkiloeng" kapa "tsa lilemong tsa khale," li thata empa li ntse li le bobebe. Semela-stagionato le fresco, e bolelang "e hloekileng," e na le botsoako bo bobebe le ho tetebela, ho tatsoa ha creamier.

• 05 ea 06

  Reggianito

  Reggianito, lebese la khomo ea khomo e lilemo li ka bang tse tšeletseng, e entsoe Argentina 'me e thehiloe ke lihoai tsa Italy tse fallileng Argentina' me li lahlehetsoe ke chisi ea Parmigiano Reggiano e tsoang Italy. Reggianito, ho fokotseha ha Maspanishe ka Reggiano, ho boleloa ka mabili a menyenyane a cheese a entsoeng Argentina le meropa e kholo ea Reggiano e entsoeng Italy.

  Reggianito e na le lesela le boreleli mme le hoja ho le boima ho lekaneng, mokhoa oo e ka ba oa rubber. Tatso e bonolo ebile e monate.

• 06 ea 06

  Ho pheha Cheese ea Wth Hard

  Ho na le mefuta e mengata ea diresepe tse bitsang chisi e thata, e le sesebelisoa. Hangata, mekhabiso e botsa Parmigiano-Reggiano, empa hangata ho feta kamoo u ka sebelisang likokoanyana tse ling tse thata e le sebaka se amohelehang.

  Lipapile tsa Parmesan

  • Crisps ea Parmesan
  • Clam Linguine