French chiiz na ha ụdị. Top 10 French chiiz

Cheese - mpako nke France. Ha na-mara n'ụwa, dị ka ha nwere ihe ọ bụla ghara imeri uto na okpukpo.

Na French, okwu "cheese" ada ka "le fromage" (ma ọ bụ na mbụ - le fromage). Ọ na-kweere na ọ na-ewepụtara agbagọ "formazh" ie, "guzobere" ma ọ bụ "na-akpụ". Na nke a bụ ihe ọ bụla mberede. Mgbe layout nke afụkọ uka, nke na-hiwere site coagulation nke mmiri ara ehi na ụdị a nnọọ mkpa ogbo ke imewe nke cheese.

Ka ụbọchị, France na-arụpụta ihe karịrị 500 ụdị mmiri ara ehi ngwaahịa. Ma onye ọ bụla n'ime ha bụ ihe pụrụ iche na ụdị. French cheese nwere ike juu ma ọ bụ ike, na-eto eto ma ọ bụ gwọrọ, ntekwasa siri ike jikọrọ ọnụ ma ọ bụ ebu, si mmiri ara ehi nke ehi ma ọ bụ ewu.

Otú ọ dị, ndị ọkachamara na-idem bụghị naanị di iche iche nke ngwaahịa, ma ihe ịrịba ego nke ya iche-iche. Ka ihe atụ, French chiiz, a foto nke na-e kwuru n'isiokwu a bụ ndị dị na udi nke okirikiri, discs, rectangles, rụọ, n'ámá, guzo na-agha ụgha cylinders, Ogwe, cones, triangles na obi.

Gịnị mere e ji ngwaahịa a na-adịghị emepụta na a otu ụdị? The eziokwu na niile French chiiz nwere onwe ha mere eme, ndụ, na ọbụna agwa. Ka ihe atụ, chiiz dị ka Camembert na Brie na-mgbe na-arụpụtara n'ụdị a disk. Ọ bụ n'ụdị a, ngwaahịa matures uniformly ọ na-emekwa nnọọ ụtọ.

atụmatụ ihe

All French chiiz nwere bụghị naanị agwa na onye mere eme, kamakwa a aha pụrụ iche. N'ihi ya, onye ọ bụla ngwaahịa a na-akara AOC. Ọ pụtara na nke a ụdị nwere Appellation d'origine contrôlée, ya bụ Amaala-achịkwa aha na ike ga-ọdịda naanị ndị na chiiz na izute chọrọ nke ugbu a iwu.

N'ihi ya, ọ bụla iche iche nke French cheese ka naanị site elu àgwà ngwaọrụ, ie mmiri ara ehi. Ọzọkwa, dum ngwaahịa n'ichepụta usoro ga-eme ihe ike obodo Ezi ntụziaka na omenala.

Cheese, nke nwere a kwekọrọ ekwekọ French aha, ike-emepụta naanị n'ógbè France ebe ọ na-mbụk kwadebere.

Akara mbụ AOC Roquefort cheese ya e ọdịda na 1925, na ndị ikpeazụ - na cheese Rigotte de Condrieu ke 2009.

nhazi ọkwa

Onye ọ bụla ala nwere ya nhazi ọkwa nke chiiz na ha onwe ha usoro na ala. Ma, ọtụtụ nke ngwaahịa a nwere ike mfe kpebisiri ike na otu dabeere na na ya Ọdịdị na ụkpụrụ forms nkụ ụdị na nke na-adabere na ego nke mmiri na cheese (ma ọ bụ na-akpọ ọbara).

Dabere na nke a usoro, chiiz si France nwere ike kere n'ime ndị dị otú ahụ na ụdị ndị dị ka:

• ọhụrụ;
• Fresh seasoned;
• adụ ọcha;
• ọkara soft;
• siri ike;
• acha anụnụ anụnụ na;
• flavored.

Anyị nwere ike ikwu na nke a ma ọ bụ na French cheese Ntụziaka pụrụ ịgụnye ma ehi ma ọ bụ ewu ma ọ bụ atụrụ si mmiri ara ehi. Ke adianade do, ngwaahịa a ike-emepụta na onwe ugbo ma ọ bụ ulo oru ụzọ.

ọhụrụ cheese

Iji ghọta ihe ndị dị iche iche bụ ndị ụfọdụ iche iche nke French chiiz, kwesịrị inyocha ha n'ụzọ zuru ezu.

Fresh cheese pụtara mfe ịmata ihe dị iche ndị ọzọ na iche. Mgbe niile, ha nwere a na-acha ọcha na nke onwunwu elu. Ndị dị otú ahụ a ngwaahịa nweghị cover. A, ọ dị njikere maka ojiji mgbe naanị a ụbọchị ole na ole ma ọ bụ ọbụna awa mgbe Ụgha.

Fresh cheese sonso nwere oge iji na-egosipụta na-esi ísì ụtọ nke ngwaọrụ-eji na ha. Ha uto na-emekarị kọwara dị ka ụtọ, Milky, ma ọ bụ ume ọhụrụ gbara ụka.

French soft cheese Buletti de Cambrai akọ ọhụrụ cheese. Ọ e ji nnukwu mmiri ọdịnaya. N'ihi nke a, ọ na-aghọ soft. Ọ na-mere si mmiri ara ehi a na mgbakwunye na nke pasili, tarragon, chive na ndị ọzọ na ogwu.

Anọgidesi nke ọhụrụ cheese nwere ike rụrụ, friable ma ọ bụ fibrous. Ọtụtụ mgbe, Otú ọ dị, ndị dị otú ahụ a ngwaahịa na-arụpụtara ke siri ike n'ụdị na yiri butter.

Jiri ọhụrụ cheese site n'ịgbasa on a crisp achịcha. Ke adianade ya ọkọnọ a nta fruity wine.

Agadi ọhụrụ chiiz

N'adịghị ka ọhụrụ cheese, ụdị ripened na Fikiere ke cellars na pụrụ iche ọchịchị nke iru mmiri na okpomọkụ, ma ọ bụ ndị pụrụ iche-ulo. Dị ka a N'ihi nke a ọgwụgwọ, ngwaahịa kpuchie a jikọrọ ọnụ nke yeasts na Ebu.

The kasị ama nnọchianya nke ụdị cheese na-emepụta na Loire Valley. Dị ka a na-achị, ha na-mere si ewu mmiri ara na mgbakwunye na nke herbs na ngwa nri. Dị otú ahụ chiiz ọbọp ke aja aja ma ọ bụ osisi vaịn epupụta, nke na-kpụrụ na ebu n'elu.

Traditional French ewu cheese Saint-Maure de Touraine bụ kpochapụwo cheese Ndinam. Ya elu na-fesa ntụ, kpuchie a-epupụta ábụbà ọcha ebu, nakwa dị ka patches nke odo, pink ma chaa isi awọ pigments. Na usoro nke na-eto eto snow-ọcha uka-aghọ ndị ọzọ na ok. N'ime oge ahụ, lemon flavor pụta ụwa ngwaahịa a na-aghọ a ìhè nutty uyo.

Soft ọcha cheese

Chiiz nke ụdị kpuchie ọcha jikọrọ ọnụ na-enwe a anọgidesi si a mmiri mmiri ka fọrọ nke nta grainy. Ha nwere enweghị atụ ero flavor. More nwayọọ iche nke French cheese nwere a nta tinge na-eto eto mushrooms na hay, na a siri ike na-akwagide yiri ude ofe mere si ọhịa mushrooms, na a aghụghọ ilu nke Dandelion.

Ndị dị otú ahụ a ngwaahịa na-emepụta si ewu, ehi ma ọ bụ atụrụ mmiri ara ehi. Ke adianade do, mgbe ọcha cheese mere si na mmiri ara nke kamel ma ọ bụ buffaloes, nke doro anya na-eme ka ha na agba.

The jikọrọ ọnụ nke cheese ụdị nwere ike ịbụ a frangible, na mkpa, na-acha ọcha ebu ntekwasa na oké velvety. A ihe-adabere na ikpughe ngwaahịa na-ahọpụta ndị feedstock.

Young French cheese na-acha ọcha ebu nwere anọgidesi nke nzu. Ọ bụ ezie na na afọ ọ na-aghọ creamy.

The kasị mara nnọchiteanya nke soft ọcha cheese bụ Camembert de Normandie. Ọ na-emekarị na-eje ozi na ihe mara red wine "Côtes du Rhône".

ọkara adụ chiiz

Ndị a na ụdị cheese dị nnọọ iche n'ebe onye ọ bụla ọzọ na ụdị na anya. Ha na-kewara abụọ dị iche iche:

1. Chiiz na-akọrọ rind, ji nwayọọ nwayọọ na maturing. Ha anọgidesi dịgasị si na-agbanwe ka adụ nutty sweet flavor na a mkpa jikọrọ ọnụ na ike tyanuchih na-atọkwa ụtọ Ifuru uto na "akpụkpọ anụ" jikọrọ ọnụ.
2. Cheese na nnyapade oroma rind. Ha nwere a pụtara soft anọgidesi. Na uto nke ngwaahịa a piquant na pungent, na ndetu nke anwụrụ ọkụ.

A ma ama na-anọchite anya nke ọkara soft cheese bụ Gaperon. Ọ na-emepụta na Auvergne si ehi mmiri ara ehi. Nwere obere hemispherical isi nke ngwaahịa a ji banyere 400 g Gaperon pulp nwere na-agbanwe na ike akọrọ jikọrọ ọnụ. The n'ichepụta usoro na-kwukwara thereto ose na garlic, nke na-enye ngwaahịa a na-egbuke egbuke uto. Na echiche nke eziokwu na agadi na cheese na-eyịride n'akụkụ ọkụ, ọ na-aghọ dị iche iche ndetu nke anwụrụ ọkụ.

Ike French cheese

Large isi ike cheese n'ụdị a nnukwu wheel, drum ma ọ bụ cylinder ime na ọ fọrọ nke nta na mba niile ebe mepụtara cheesemaking. Dị ka a na-achị, ha na-mere si ewu, atụrụ ma ọ bụ mmiri ara ehi. The jikọrọ ọnụ nke ndị dị otú a ngwaahịa nwere ike ịbụ ka onwunwu-eji ire ụtọ, na roughened. Ka merela agadi okpukpo na uto nke siri ike cheese ego n'anya mgbagwoju anya. Ọzọkwa, a ngwaahịa na a nnọọ ogologo oge nke ntozu okè na-aghọ grainy na ọbụna crisp.

Nnọchiteanya nke cheese siri ike bụ Conte. A nri nke French nri. Ọ rụrụ ke Franche-Comté region, bụ nke dị n'ebe ọwụwa anyanwụ nke mba ahụ. Mgbe rụpụta, ọtụtụ ndị ọrụ ugbo zitere a cheese na n'ebe nnukwu mmiri ara ehi na ụlọ ọrụ. Na cellars ọ na-eto ruo afọ abụọ.

ike cheese uto na-adabere ya ikpughe. Ofụri Esịt mfri eke ngwaahịa nwere ike a nkọ uto. Dị ka na-eto eto cheese, ọ na-anọgide na-adụ, mmiri ara ehi na nut.

Blue French cheese

Blue ebu na-ezo aka penicillin. N'ụzọ dị iche na-acha ọcha, ọ na-adịghị ịzụlite na n'èzí ma n'ime cheese.

Ekele blue ebu, emepụta a nnukwu ego nke cheese. Ọtụtụ n'ime ha na-ọbọp ke foil, nke na-eme ka nchekwa umu nke mmiri na nnyapade achicha.

N'agbanyeghị dịgasị iche iche nke blue cheese, ha niile nwere a nkọ na oseose uto, na-enwe a ìhè dara mgbanaka. The nnu ọdịnaya nke ndị a akara ule nnọọ elu karịa ndị ọzọ. Ugbu a na ha acha anụnụ anụnụ ebu enye ngwaahịa ọ bụghị nanị na ihe ọhụrụ na agba, ma na-ike flavor.

Na okwu nke cheese rind na ooh nwere oge ufodu streaks ebu oghere. Ma ihe ndị iche na a siri ike jikọrọ ọnụ, ha na-ọzọ na ok.

The kasị mara nnọchiteanya nke blue cheese bụ Roquefort. Ya omumu eme Midi-Pyrenees. Na ha abaitiat o matures.

Dị ka akụkọ mgbe ochie, ngwaahịa a apụtawo ìhè n'ihu banyere puku afọ abụọ gara aga. Mmụọ nsọ site ya n'anya, onye ọzụzụ atụrụ ekpe ya nri abalị n'ụdị Mpekere achịcha na a mpempe cheese n'ọgba. Na ya, o chetara na a ụbọchị ole na ole. Mgbe ọ laghachiri, a na-azụ atụrụ chọpụtara na cheese bịara n'ime greenish ebu.

Ugbu a, Roquefort ka nke karịa 18 puku tọn kwa afọ ma e-exported ka fọrọ nke nta ọ bụla ná mba ụwa.

Mpekere nke cheese na-iwesa na achịcha, tinye ya na a dịgasị iche iche nke sauces, fesa ha salads na pasta. Dị ka a na-achị, ọ na-eje ozi sauternes ma ọ bụ n'ọdụ ụgbọ mmiri. Ọtụtụ mgbe n'ihu ya, na eji megharịa ọnụ mmanya. Ha ụtọ uto odịbe a nkọ na nnu uto nke cheese, na-eweta ahụ pụta ìhè na-esi ísì ụtọ nke atụrụ si mmiri ara ehi.

cheese flavored

Na narị afọ nke 16, Dutch cheesemakers malitere tinye ngwa nri ka ha chiiz. N'ụzọ dị otú a ha ike pụrụ iche ngwakọta nke aru flavors. French-flavored chiiz na-mere taa bụ a na-ewu ewu ọkara nro na ike iche, nke na-kwukwara herbs, mkpụrụ osisi na ndị ọzọ ngwa nri.

The kasị mara nnọchiteanya nke flavored cheese bụ Buletti d'Avila. Iji mee ya, na-emepụta na-eji a dị ọhụrụ cheese achicha bụ Mara. Igwakorita ya ọnụ na tarragon, pasili, ose na cloves. Mgbe nke ahụ gasịrị, ngwaahịa kpụrụ site n'aka, nakwa dị ka eke tint ji esiji Annatto ma fesa na paprika. Site n'ụzọ, ọhụrụ ose lends a nkọ uto na cheese.

Top 10 French chiiz

Ntụziaka French cheese pụrụ ịgụnye a kpamkpam dị iche iche ngwaọrụ na nwekwara. Ha chọpụta uto, na agba na-esi ísì ụtọ. The Nchikota dị iche iche Efrata na-enye ohere maka ihe ịrịba ego nke dị iche iche nke cheese, karịa na, n'eziokwu, aku cheesemakers.

Ọ ga-kwuru na ụmụ amaala nke France ogologo kpụrụ ha na-amasị banyere ngwaahịa ngosi. Na nke a, anyị kpebiri na-ewetara gị n'elu 10 French chiiz. Nke a ogo bụ ugbu niile classic cheese, nke kwesịrị mgbe nụrụ ụtọ ọ bụla.

Akpa itie - Camembert

Nke a French cheese mere si mmiri ara ehi a bụ ma eleghị anya ihe kasị mma. Ọ bụ eluigwe na ala, ya mere bụ nnọọ ewu ewu na-Fans nke ngwaahịa a.

Mfe nke mmepụta, tinyere dịtụ ala na-eri na ezigbo uto na-eweta Camembert cheese na akpa ebe ogo.

Ebe ugboro atọ - ewu cheese, ma ọ bụ Le chèvre

French ewu cheese enyene n'ọnọdụ nke abụọ. Mgbe niile, o nwere a nnọọ egbuke egbuke ma na iche uto. Ngwaahịa a bụ ezigbo maka okpomọkụ salads na toasts. Ọzọkwa, ọ bụ nke ọma butere na-aga nke ọma na a dịgasị iche iche nke mmanya.

Nke atọ n'ebe - Breben Basque, ma ọ bụ Basque atụrụ na mmiri ara cheese

Nke a siri ike cheese, maka nkwadebe nke nke na-eji nanị site atụrụ mmiri ara ehi. Ọ bụ nnọọ ihe abụba, nwere obi ụtọ udidi na flavor.

Fourth ebe - Conte

Ọ bụ ike French cheese, nke ọkọkpọhi ya aha si n'ógbè ebe ọ na-emepụta (Franche-Comté). Ehi mmiri ara a na-eji eme ka a na ngwaahịa, ebe ịta nri n'ebe ịdị elu nke 400 mita n'elu oké osimiri. Mee ya ka ọ na a obere ego na-akwado mkpebi obodo dairies. Technology nke mmepụta nke cheese na-anọgide na-agbanweghi agbanwe ọtụtụ narị afọ.

Conte n'ụzọ zuru okè gbazee, n'ihi ya, a na-eji esi nri French nri (iche iche iche iche nke ofe na achịcha, fondue, salads, sauces, wdg). Mkpụrụ ya na agba na creamy pulp na-ejikọta n'ụzọ zuru okè na-acha ọcha anụ, azụ na akọrọ mmanya.

Nke ise ebe - grated Emmental

Nke a cheese aghọwo nnọọ ewu ewu ọ bụghị naanị n'ihi ya pụrụ iche flavor na uto, kamakwa n'ihi na ụdị nke ọ na-ahịa. Mgbe niile, oge a na nwunye adịghị achọ emebi gị ịkpụcha mbọ aka na grate na cheese ma fesa na e ghere eghe na àkwá, pasta ma ọ bụ ndị kpọliri àkwá. Ọ bụ ya mere grated Emmental na e debere na ise ebe ke ogo nke kasị atọ ụtọ ma na-ewu ewu French chiiz.

Nke isii ebe - Saint-Nectaire

Ọ bụ a French cheese mere si mmiri ara ehi a na-matured maka 5-8 izu. N'ihi ya mmepụta na-eji sychuzhyu iko achịcha. Anụ ya bụ nnọọ nro na-agbanwe. Cheese nwere a acha na agba na flavor nke hazelnuts, nnu, mushrooms na ngwa nri.

A, ndị dị otú ahụ a ngwaahịa na-ahịa na ụdị a ewepụghị cylinder nke nwere a dayameta nke 21 cm na a arọ nke 1.7 n'arọ. All Saint-Nectaire cheese kpuchie obi tara mmiri jikọrọ ọnụ.

Seventh ebe - Cantal

Nke a siri ike cheese, bụ nwa afọ nke Central France, kpọmkwem na mpaghara Auvergne. Na ya mmepụta-eji nnọọ agadi Ezi ntụziaka na usoro. AOC ọnọdụ o nwere ebe ọ bụ na 1956 na-emepụta na ngwaahịa, ma na obodo dairies na na onwe ugbo.

Cantal cheese uto na-adabere na oge nke ya ikpughe. Ka ihe atụ, n'ụzọ zuru ezu ripened ngwaahịa nwere a pụtara nkọ uto. Dị ka na-eto eto cheese, ọ bụ nnọọ nro, nwere a nutty flavor na mmiri ara ehi.

Ndị dị otú ahụ na ngwaahịa na-achọ ezigbo support. Iji ya ọkọnọ a Burgundy wine.

Asatọ n'ebe - Emmental

Ngwaahịa a nwere a ụtọ uto na oseose na e ji mara zest. Na onodu nke a cheese anya nnukwu oghere. Ọnụnọ ha kọwaa n'ichepụta usoro, nke bacteria na-emepụta carbon dioxide. Ná mba ụfọdụ ọ na-akpọ site na Switzerland, dị ka ọ bụ na steeti a, e mere ka ndị mbụ.

Nchikota na cheese dị ka Gruyere, Emmenthal eji maka fondue.

Ninth ebe - Reblyushon

Ọ bụ a French soft cheese mere si ehi raw mmiri ara ehi na Savoie mpaghara, nke dabeere na ụkwụ nke ndị Alps. Ngwaahịa a bụ a na-akpọ saa jikọrọ ọnụ. N'ezie, mgbe ịpị ọ na-juputara saa na brine.

Reblochon mbụ na-emepụta na ndagwurugwu nke Arly na ụda. Aha ya na-abịa site ngwaa reblocher, nke si sụgharịa French n'aka "mmiri ara ehi ọzọ." Dị ka akụkọ mgbe ochie, na narị afọ nke 16 ọrụ ugbo na-akwụ ụgwọ tax, nke dabeere na ego nke mmiri ara ehi na-emepụta. Iji belata ụtụ, na ọnụnọ nke ehi bụghị dodaivali isi. Ma mgbe ndọrọ ego nke ndị ọnaụtụ, nke a rụrụ ugboro ugboro. Ọ bụ n'ihi na nke a na mmiri ara ọrụ ugbo na-eme a oké cheese Reblyushon.

Ngwaahịa a na-emepụta na ụdị a gburugburu, nke matures maka 2-4 izu. Emechara cheese nwere oroma bee na a mkpa mkpuchi nke na-acha ọcha na sweetish pulp.

Iri ebiet - Roquefort

Nke a French blue cheese. Ọ bụ ezigbo maka salads na ọhụrụ na akwụkwọ nri. Ke adianade do, nke a ngwaahịa na-eje ozi na tost ọcha wine. Na-emepụta ya na atụrụ si pasteurized mmiri ara ehi. Mgbe ogologo oge ikpughe cheese enweta a uto nke hazelnuts.

Ugbu a na ị maara ihe a na iri na abuo cheese bụ ndị kasị ewu ewu n'etiti ndị French. Ma na mgbakwunye na ndị a akara ule, ọ ga-abụ na-achọsi ike ịme ka ndị ọzọ. Ọ bụrụ na anyị ogo bụ 11, ya, na-enweghị obi abụọ ọ bụla, ga-a adụ French ewu cheese Sainte-Maure de Touraine, nke nwere a nnu-utoojoo ekpomeekpo na a nutty flavor. Ọ matures si 10 ụbọchị izu 6.

Ke adianade do, m chọrọ ka a mata na juu French ewu cheese akpọ Le Chabichou du Poitou. Ọ nwere kpọmkwem isi nke mmiri ara ehi na ike nutty flavor.

Na-ewu ewu French cheese na onye wetara esi ísì

Vieux Boulogne - a bụ ihe kasị stinky French cheese, nke na-emepụta n'obodo Boulogne-sur-Mer na Nord-Pas-de-Calais. Ọ na-emepụta na ndabere nke unpasteurized mmiri ara ehi na-etozu okè maka 7-9 izu. The isi nke ngwaahịa a nwere a square udi.

Vieux Boulogne cheese a maara n'ụwa nile ruru ya ike ísì ụtọ. Na mgbụsị akwụkwọ 2004, Cranfield University ọkachamara nyere ya ọnọdụ nke "kasị aṅụrụma ruru cheese."