Amazing ushizi

Iningi lethu uthande ushizi. Abanye abantu bakhetha awubeka nocezu isangweji itiye ekuseni, kanti abanye fresh, namanje pasta ashisayo ngaphandle luyasiza esibaluleke kangaka. Kodwa yini esiyaziyo ngalo mkhiqizo futhi ukukhiqizwa yayo ngezinye izikhathi ziyamangalisa? Phela, ukuthi kunezinhlobo ezehlukene kakhulu ushizi ukuthi kukhona Kunzima ukukucabanga, nezindlela ngokulinganayo ezithakazelisayo ukupheka.

Zonke ushizi kuthiwa owenziwe ngobisi. I impahla eluhlaza isetshenziswa izinkomo nje kuphela kodwa futhi izimvu, izimbuzi ngisho ubisi inyathi. Ngakho kuqala kwazo zonke izinhlobo ushizi zingahlukaniswa ngamaqembu amabili main: acidosis acid kanye rennet.

Elibilile ubisi noshizi etholakala ngokuzikhandla coagulation ka obisi ngaphansi kwethonya acidosis acid. Lakhiwa ngokungeza ayabila ekhethekile ene-asidi. ushizi okunjalo ababukeka ukuthungwa kufana kakhulu cottage shizi.

Ukuze womshini ushizi esetshenziswa enzyme akhethekile. It yengezwe izaqheqhe ngoba yokuvuthwa zakuqala. Ngezinye izikhathi, ngesizathu esifanayo rennet elisetshenziswa ukulungiswa omuncu ubisi noshizi.

Izinhlobo ushizi nazo ihlukaniswe ngokwendlela indlela ukwakhiwa.

Solid - ushizi ne isakhiwo obukhulu kakhulu, embozwe uqweqwe wax noma ngengcina yezinyosi, okuyinto uvuthwe ngemva kwezinyanga eziyisithupha kuya eminyakeni eminingana, ngaphansi ukucindezela umthwalo osindayo. Zibizwa ngokuthi "ecindezeleke". Ngo ushizi enjalo noma azikho "izimbobo" ( "ushizi", "Emmental", "u-Adamu", "Conte", "cheddar"), noma kukhona, kodwa lincane kakhulu ( "Gouda"). ushizi Hard wenza ugaye ngaphambi kokusetshenziswa.

Semi - ushizi ukhilimu obukhulu, kodwa ukungaguquguquki esithambile, embozwe wax noma upharafini uqweqwe. Ayevame uvuthwe e izinyanga ezimbalwa. Libhekene khona "izimbobo" kuzo zonke ngezindlela ezihlukahlukene futhi ayilingani. omele Bright ushizi - edumile "Maasdam".

Soft - ushizi othambile uma kuyinto ukungaguquguquki amnandi futhi alube, asidingi ukwelashwa eyengeziwe. Kungenzeka noma uncoated, futhi zemvelo noma isikhunta uqweqwe. Bahlanganisa anhlobonhlobo ukunambitheka: pepper, amakhowe, ukhilimu, njll ushizi Soft kukhona ezimbili zama: zidinga nokuvuthwa (elungisiwe, krasnoplesnevye) futhi sesilungele ukudliwa. Last ibuye ibizwe ngokuthi 'fresh "(" mascarpone "," ricotta "," Brousse du Rova "), ezithinta emfushane kakhulu eshalofini yokuphila.

Brine - a ushizi avuthwa e brine (e kasawoti aqueous). Ingabe ukuthungwa ziyaqothuka noma egqinsiwe nilidle ukunambitheka abukhali-okunosawoti ( "Suluguni" "ushizi," "Adygeisky" "feta" "Chanakh").

Okwenziwe - ushizi, okuhlanganisa izingxenye eziningana: i-izaqheqhe, ezomile noma ayahwamuka ubisi, ukhilimu, ibhotela, whey, elinebhotela kanye neminye imikhiqizo yemvelo. Ziyakwazi ukushisa kabi, ne ukwengeza ukuncibilika nosawoti.

Endaweni ehlukile, kumelwe kushiwo mayelana ushizi.

Izinhlobo imikhiqizo zihlukaniswe ngekufana kwembala isikhunta futhi indlela yokusetshenziswa kwawo. Le ndlela yokukhiqiza unika ikakhulukazi ushizi ukunambitheka okubabayo. Isikhunta kashizi okungenangozi ukudla (uhlobo lwe-Penicillium) futhi kungaba imibala ehlukene: blue, green, blue, obomvu nomhlophe. Kungase ukumboza bonke ubuso njengoba ushizi ( "Camembert", "BRI") futhi akhiwe therein ( "Roquefort," "tuyere" "d'Amber").

Ekugcineni, zonke izinhlobo ushizi edinga indawo efanele. An endaweni ekahle - sela abandayo nemingcele ezidingekayo: komoya okuhle, umswakama high okushisa emhlabeni 10 ° C. Efrijini uyindawo efanelekayo ukugcina ushizi. Izinhlobo ukudla mkhuba futhi flavorings ahlukahlukene ke Ungalahlekelwa palatability yayo. Nokho, ushizi kungaqali ezomile ngenxa umswakama ongaphakeme esiqandisini, kubalulekile ukuba mpahla isikhumba noma epulasitikini.