John Myers
tshis cheese yog cheese ua los ntawm tshis mis nyuj. Raws li nrog cheese ua los ntawm nyuj cov mis nyuj, muaj ntau yam sib txawv. Tsis yog txhua yam yog tsim los ntawm 100% tshis mis nyuj, nyuj los yog yaj cov kua mis feem ntau sib xyaw ua ke. Muaj ntau ntau yam xws li cream cheese rau mos thiab pwm cheese mus rau cheese nyuaj. Lub aroma kuj txawv ntawm me me thiab creamy mus rau muaj zog thiab aromatic. tshis cheese yeej ib txwm ua lub luag haujlwm tseem ceeb hauv Fabkis. Muaj nyob ib ncig ntawm 100 ntau yam sib txawv, uas feem ntau ua hauv cov cheese me me los yog ncaj qha los ntawm tus neeg ua teb. Tab sis cheese ua los ntawm tshis mis nyuj kuj yog tsim nyob rau hauv lub teb chaws Yelemees, Spain, Ltalis, Austria, Norway, Switzerland, thiab lub Netherlands thiab muaj nuj nqis heev los ntawm cheese connoisseurs. Ntxiv nrog rau nws cov tshiab, qab ntxiag rau ntsim saj, qhov no tsis yog tsawg kawg vim nws cov digestibility zoo.
Keeb kwm
Keeb kwm ntawm tshis cheese rov qab 7,000 xyoo. Nws tau raug pov thawj tias yog cov cheese qub tshaj plaws hauv ntiaj teb. Raws li cov khoom siv ntxaum hauv Mesopotamia thiab Egypt thiab raws li kev piav qhia thiab cov duab kos duab thaum ub, tshis cheese tuaj yeem taug qab rov qab mus rau qhov qub qub. tshis cheese tsuas yog tshwm sim ntev tom qab hauv keeb kwm European. Nyob ntawd cov cheese muaj qhov ntxov tshaj plaws txog 3000 txog 1000 xyoo BC. naturalized. Tshis cov mis nyuj twb tau qhuas los ntawm Paracelsus thiab Hippocrates ua ib qho khoom noj tshwj xeeb.
Lub caij
tshis cheese nyob rau hauv nws ntau yam ntaub ntawv muaj nyob rau txhua lub xyoo puag ncig. Cov khoom siv raws caij nyoog yog nyob ntawm cov kua mis tawm ntawm cov tshis thiab ntawm qhov chaw cia qhov kub thiab av noo tseem ceeb.
saj
Cov tsos, saj, thiab sib xws ntawm cheese yog nyob ntawm cov txheej txheem tsim khoom tshwj xeeb. Nws tuaj yeem saj me ntsis ntsim kom muaj zog heev. Nyob rau hauv kev ua lag luam koj tuaj yeem yuav tshis cheese li unripened cream cheese, lwm tus paub tab ntawm ib lub lim tiam thiab ob peb lub hlis thiab tom qab ntawd muag li cov cheese matured soft cheese (1-2 lub lis piam maturing lub sij hawm) los yog semi-hard cheese (tsawg kawg 2 lub hlis). Lub sij hawm ntev ripening, cov dej hauv cov cheese yuav qis dua. Koj tuaj yeem qhia ntev npaum li cas cov cheese tau matured los ntawm saib cov rind. Qhov loj dua lub cheese thiab ntau pronounced saj, lub darker nws rind.
siv
Ntxiv rau qhov kev sib kis ib txwm, tshis cheese yog qhov zoo tagnrho rau ci qhob cij, zaub lossis casseroles, raws li cov nqaij tawv, caramelized, los yog ua zaub xam lav. Koj tuaj yeem ua haujlwm cheese nrog figs, txiv hmab txiv ntoo thiab cov qhob cij dawb tshiab. Los yog siv nws los ua kom lub siab zoo quiches, peb cov taub taub dag lossis lwm yam tais diav sov. Qhov zoo tshaj plaws ua yog cia koj tus kheej tau txais kev tshoov siab los ntawm peb cov tshis cheese ntau yam zaub mov txawv.
Cia / txee lub neej
Nyob rau hauv tsev, koj yuav tsum qhwv lub cheese zoo rau hauv daim ntawv los yog ntawv ci nrog lub qhov cua thiab muab tso rau hauv lub tub rau khoom ntawm lub tub yees nyob rau hauv ib lub thawv uas tsis yog airtight. Koj tuaj yeem qhwv cov cheese tag nrho rau hauv daim ntaub ntub dej - tom qab ntawd ntxuav nws tawm thiab moisten nws dua ib hnub ib zaug. Ntim zoo li no, nws yuav khaws cia rau hauv lub tub yees li ib lub lim tiam. Cream cheese tsis paub tab thiab npaj rau kev noj tam sim. Khaws rau hauv qab txee ntawm lub tub yees (saum toj no lub crisper) raws li qhov no yog qhov chaw uas qhov kub thiab txias yog qhov tsawg tshaj plaws thiab cov cream cheese yuav khaws cia ntev tshaj plaws. Pickled nyob rau hauv cov roj flavored nrog tshuaj ntsuab los yog txuj lom, tshis cream cheese yuav khaws cia rau ob peb lub lis piam. Cov cheeses mos yog qhov zoo tshaj plaws khaws cia rau saum txee ntawm lub tub yees uas nws tsis txias dhau.
Khoom noj muaj txiaj ntsig / cov khoom xyaw nquag
tshis mis nyuj cheese yog qhov zoo ntawm calcium, zinc, thiab phosphorus. Raws li rau cov vitamins, nws muaj cov vitamins A, D, thiab B2.
