奶酪介绍(二)--品种

Cheddar cheese
The most widely purchased and eaten cheese in the world. Cheddar cheeses were originally made in England, however today they are manufactured in many countries all over the world. Fully cured Cheddar is a hard, natural cheese. It is shaped like a drum, Normally, the color of Cheddar ranges from white to pale yellow. Cheddar is always made from cow’s milk and has a slightly crumbly texture if properly cured. If the cheese is too young, the texture is smooth. Cheddar gets a sharper taste the longer it matures. It is generally matured between 9 and 24 months.
The important thing in purchasing Cheddar, is to consider the age of the cheese. Unlike other well known cheeses, Cheddar’s name is not protected so it has been used and abused by many producers around the world.
Cheddar 奶酪是世界上最被广泛购买和食用的, 最早产于英国. 真正的Cheddar是坚硬的, 形状象个鼓. 通常来说, Cheddar的颜色从白色到浅黄色, 且永远是用牛奶制作的, 质地有些细小的奶酪碎片. 如果发酵时间短的话, 它的质地就很滑润, 通常发酵时间为9—24个月, 发酵时间越长, 口感就越浓厚, 所以购买时主要以时间为参考. 但是Cheddar的名称不象其他奶酪名称那样被保护起来, 所以很多公司都在生产.

Parmesan
Named after an area in Italy, Parma Parmesan is one of the world’s most popular and widely-enjoyed cheeses. Milk used for Parmesan is heated and curdled in copper containers but not before most of the milk’s cream has been separated and removed. Curd is cut and then heated to 125 degrees F, all the while stirring the curd to encourage whey runoff. The curd is further cooked at temperatures of up to 131 degrees F, then pressed in cheesecloth-lined moulds. After two days, the cheeses are removed and salted in brine for a month, then allowed to mature for up to two years in very humid conditions. 著名的意大利奶酪, 使用牛奶发酵, 制作过程较复杂, 可以在潮湿地区储存长大2年时间, 质地非常的硬, 在西餐中, 常把这种奶酪磨碎, 撒在沙拉上或主菜上, 为增添香浓的奶味.

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