奶酪介绍(三)--更多品种

MozzarellaThe plastic, spun-curd buffalo milk cheese Mozzarella, originated from southern Italy. Pasteurized milk is curdled at 90 degrees F and the curd is cut. Extra time in the vat is allowed so that the curd can sink to the bottom and so that the lactic acids can soften the curd to make it easier to knead. The curd is treated with extremely hot water (200 degrees F) and is kneaded into a shiny lump. Bits of the mass are taken off cooled salted and are soon ready to be marketed. 这就是用来做比萨的奶酪, 来自南意大利, 用水牛的奶制作, 象塑料一样的质地, 且相当柔软,被揉搓成球状,就可出售了.Feta
Feta is one of the most famous cheeses in Greece. It is made in various sizes, often as a loaf-shape. Feta is solid, but crumbly with some fissures. Pure white, it has a milky fresh acidity. Feta was originally made with either ewe's milk or a mixture of ewe's and goat's milk, but today most feta is made with pasteurized milk and tastes of little besides salt. Some people are put off by the strong salt content but the salt is intended only as a preservative and is not supposed to overpower the taste of the cheese. Feta can be soaked in fresh, cold water or milk for a few minutes or longer, if necessary, to make it less salty. It has a fat content of 40 - 50%. 是希腊最著名的奶酪, 通常是块状出现, 本身是固体, 但有些裂缝细屑, 纯白色, 有着牛奶般新鲜的酸味. 原来是用母山羊的奶, 有时是母羊和山羊奶制成. 但现在只是使用高温杀菌过的牛奶, 没有什么味道, 只是非常的咸. 在吃前, 可以在 冷水或牛奶中浸泡, 使之不那么咸.Cottage CheeseSnow-white cottage cheese which is produced in United States, Britain and other countries. It is a creamy, lumpy cheese sold in pots. It is an acid curd cheese, relying on the natural tendency of warm milk to curdle (no use of rennet). Once the floppy curd has formed, it is cut into pieces and heated gently in whey until it reaches desired texture. Then the whey is removed (by draining and rinsing). This cheese ripens in one or two days and has a fat content of five to 15 per cent. 这种奶酪是雪白颜色的, 奶香味重, 整体润滑但有着小疙瘩, 不使用菌来发酵, 而是自然形成的, 需要1-2天的时间, 将乳浆过滤后放在塑料盒中出售的, 所含脂肪量很低.

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