Gishiri "Emmental" - Sarkin cheeses

Katin kasuwancin kudancin kwalliya babban rami - "idanu" da kuma dandano mai dadi mai ban sha'awa. Shayi "Emmental" yana da mashahuri. A cikin mutane an kira shi Swiss. Kuma duk saboda shi ne tushen tushen ƙasar Swiss - cuku fondue.

Switzerland - wurin haifuwar cuku

Ana daukar Switzerland a matsayin mafi yawan '' wadataccen 'kasar don shayarwa. A kan mai tsayi fadamun , za ka iya ko da yaushe ganin wani garke na shanu, wanda ya zama unofficial alama ce kasar. Kayan dabbobi suna son zama a Switzerland. Gudun bishiya, mai nisa ga kilomita da dama, ya zama abincin abinci mai kyau ga herbivores. Kamar yadda ka sani, ingancin cuku kai tsaye ya dogara ne da ainihin sashi - madara. Shin shanu, wadanda suke ciyar da ciyawa mai noma kullum, suna ba da madara mara kyau? Babu shakka ba! Saboda haka, cuku da kiwo da samfurori da aka samar a Suwitzalandi suna da inganci masu inganci, dandano da ƙanshi mara inganci. Shayi "Emmental" ba banda bane.

Kayan samfur don cin abinci lafiya

Kusan dukkanin wando a cikin Suwitzilan suna raye daga madarar madara, sabili da haka an dauke su samfurori na kyau, kiwon lafiya da jituwa. Cuku "Emmental" da aka kira Sarkin cuku. Haka kuma an shirya shi daga madarar madara, wanda aka ba da shanu mai tsayi, sa'an nan kuma aka aika zuwa caves don tsufa. Kwanan da aka gama an "yi wa ado" tare da manyan ramuka kuma yana da dandano mai dadi. A hanyar, samfurin mai samfurin ya karbi sunan daga Emma River. A cikin kwarin shi ne Turai na tsakiya cuku yin - Bern.

Kayan caloric abun ciki na cakuda Emmental shine 380 kcal da 100 g na samfurin. Kayan cuku zai iya ƙaddara ta siffar ramukan da "halayyar". Idan kwanan cuku ya "yi kuka" lokaci-lokaci "- a idanunsa akwai droplets na madara - wannan yana nuna mafi inganci. Amma yau ana iya ganin "cuku" cuku a kan ɗakunan shagunan da wuya. A lokacin da aka ba da shi zuwa cibiyar sadarwa, duk ya sauke ya bushe.

Yadda za a shirya cukuwar Emmental

An yi amfani da cakus ne don samar da samfurin cuku. Ana mai tsanani zuwa zafin jiki na +34 ° C kuma an hade shi da gishiri madara. Ana haifar da madarar madarar madara cikin granules. Sa'an nan kuma aka sake yin murmushi, manyan kawuna an kafa daga gare ta, wanda aka ajiye a cikin brine na kwana uku. Kusa, ana aika samfurin cuku zuwa caves don tsufa. Wata daya cuku yana cikin dakin sanyi mai sanyi, bayan haka an canja shi zuwa ɗakin cellar. Lokacin tsinkayen kullun Emmental shine 2-2.5 watanni. A ƙarshen wannan lokacin, an sake samarda samfurin a cikin kogo mai sanyi. Lokacin maturing wannan nau'in na tsawon watanni 15-20. Kyakkyawan kyau da bakin-watering shi ne cukuwar Emmental. Hoton da aka nuna a kasa ya sa ya yiwu don tabbatar da wannan.

Me zai iya maye gurbin cuku "Emmental"

An yi amfani da "Ciki" mai wuya Swiss don shirya nau'i-nau'in salads, kayan abinci da kuma na biyu. Yana da kyau tare da giya da 'ya'yan itace. Kar ka manta cewa cukuwan Swiss shi ne babban sashi a cikin salula. Amma ba kowane firiji yana da cukuwar Emmental. Yadda za a maye gurbin samfurin sanannen? Wasu matagin gida suna amfani da Gouda, Mozzarella ko Maasdam suna shayarwa a cikin waɗannan lokuta. Amma Duk da haka da cuku "Emmental" a cikin na gargajiya version bada cuku fondue a musamman arziki dandano da m ƙanshi. Yau ana daukar albashi na Swiss a matsayin tasa. Girke-girke na farko na shirinsa ya hada da cakulan Emmental, ruwan inabi, burodi. A yau, a cikin shirye-shirye na fondue, waɗannan nau'o'i suna maye gurbinsu tare da ceri tincture, daɗaɗɗa da ƙanshin kayan yaji. Sau da yawa dankali, zaituni, gherkins an kara wa tasa, amma wannan ba quite dama ...