Kunezinhlobo eziningi zezinhlobo ezahlukene zezinyosi, ezingahle zihlukaniswe ngezigaba ezahlukene. Izinhlobonhlobo zezinhlobonhlobo zinezobuchwepheshe ezihlukene zokupheka kanye nokusebenza ekuphekeni, okuyinto ngezinye izikhathi kunzima ukuhlela. Kuze kube sekugcineni, sanquma ukwakha uhlu oluncane lwezinhlobo eziyisisekelo zezinyosi ukuthi noma yikuphi umlandeli walomkhiqizo wobisi kufanele azi kahle.
Ushizi ngezinkuni - izinhlobo
Zonke izinhlobo zezinyosi ezihloniphekile ezinesikhunta zingahle zihlukaniswe ngokomzimba zibe izigaba ezimbili.
Izinyosi zesigaba sokuqala zilungiselelwe ubisi lwezimvu futhi zihloselwe ngenhloso nge-blue mold Penicillium roquefort, ngakho-ke kuthiwa yiRoquefort. Ngesikhathi sokuguga, okuyinto engapheli izinyanga ezingaphansi kwezingu-5, isikhunta sisatshalaliswa ekuqineni komkhiqizo, ukwakha amapokhethi amancane. Emva kokuvuthwa, ushizi luba buthaka kakhulu, luvele lugubhuke kalula futhi lube nenambitheka kanye nenhlama ebukhali. I-Roquefort ivame ukudliwa yedwa noma enenkambeni yobusi namantongomane.
Izinyosi zesigaba sesibili zimbozwe isikhunta esimhlophe esimhlophe - i-Bree ne-Camembert. Othandana ongenalwazi lwezinyosi akakwazi ukuhlukanisa iBree kusuka ku-Camembert. Zombili lezi zinhlobo zitholakale nge-Penicillium candidum, zilungiswe ubisi lwezinkomo futhi zakhula ngokushesha kakhulu kunezinhlobonhlobo ezinezibunjwa eziluhlaza okwesibhakabhaka - amasonto amathathu kuphela. Amachizi anjalo ahlukaniswa ngunambitheka omunwe wokukhanya, ukuthungwa okomuncu kanye nokunambitha. Zingakhonjelwa kokubili ngokuzimela futhi njengengxenye ye-sandwiches, ziphekwe ngokuphelele futhi zifaneleka ngokujulile.
Izinhlobo ze-pickle ezithambile
Izinsana ezincane ezithobekile zihlale zigcinwe ku-brine. Kunezinhlobonhlobo ezintathu eziyinhlobonhlobo zalezi zitshalo, futhi sichaza kafushane ngamunye ngamunye ngezansi.
Owokuqala, hhayi ushizi othakazelisayo kakhulu esifundeni sethu, yi-Chevre yesiFulentshi kusuka ebisi lwezimbuzi. Eqinisweni, leli shizi livame ukugcinwa e-brine isikhathi eside, ngoba idliwa ngokushesha ngemuva kokupheka. Akuyona into engavamile ukuthi i-Chevre ihanjiswa ngamakhambi, kodwa inikwe ama-saladi noma ngokuzimela, emva kokuthosa.
Izinhlobo eziyisibili zidume kakhulu emibuthanweni ebanzi - i-Feta. Lesi sihlahla samaGreki siphekwe kusukela enhlanganisweni yobisi lwezimbuzi nezimvu, futhi ngokushesha ngemva kokupheka i-clumps icindezelekile futhi ishiywe kwisisombululo se-saline esicacile. Izingcezu ze-Feta zingapheka ngaphansi kwe-grill, ziphuziswa ngamafutha omnqumo, noma zenezelwe ekudleni okubandayo.
I-Mozzarella yase-Italy mhlawumbe iyithandwa kakhulu phakathi kwezinhlobo eziyinhloko zamathuzi athambile. Iphekwe kusukela kubomvu noma ubisi lwezinyosi kubuchwepheshe obungavamile kakhulu: ama-clots agxiliwe futhi ahanjiswe, ngenxa yalokho, izingqimba zashizi zihlanganiswa phezulu komunye nomunye futhi zixhunyiwe ndawonye, futhi umkhiqizo ophelile ushiywe kwisisombululo esincane saline. Eyaziwa ngokunambitheka kwayo okunomusa, i-Mozzarella inhle kuma-appetizer abandayo futhi, empeleni, e- pizza .
Yiziphi izinhlobo zezinyosi ezinzima?
Izinhlobo ezinzima zama-cheese zikhulu kunabo bonke abathandekayo nabahlonishwayo abanjwe ndawonye, ngokuqinisekile bakwanele ukwenza izinto ezihlukile, kodwa lapha sizogxila kuphela ezinhlobonhlobo eziyisisekelo.
U-Emmental waseSwitzerland uhanjiswa ubisi lwezinkomo. Ikwazi ukuhlukaniswa kalula phakathi kwezinye izimbobo ezinkulu ebunzini, okuyi-propionobacteria, ekhishwa i-carbon dioxide lapho ithola i-lactic acid. Kuyinto ushizi omuhle oqhakazile kahle, ngakho-ke kufanelekile kunoma yiziphi izitsha ezishisayo.
I-Cheddar yesiNgisi mhlawumbe ingxabano phakathi kwezinhlobo eziningi ezihlukahlukene zama-shizi enzima, njengoba ukubunjwa kwayo kuqhubeka nezinguquko ezinkulu ezimboni ezahlukene, futhi ukunambitheka kokugcina, ubunzima nombala kuncike esikhathini sokuguga, okumelwe kube okungenani unyaka. Lolu shizi luyonke, ngakho-ke luhle kakhulu kokubili kwe-burger ne-cheese plateau.
I-Parmesan ingenye ishizi ethandwa kakhulu yase-Italian, ejwayele ukuhlanganiswa emhlabeni jikelele. Le Parmesan ine-flaam ye-caramel-nut elula, inzima kakhulu futhi ilulaza kalula. Kufaneleka nge- pasta , ama-saladi nesobho.
