I-Brunet Ushizi e-Italy

I-Brunet Cheese

I-Brunet ibisi lobisi lwebhokwe elisencane, elibizwa ngokuthi uhlobo lwembuzi yasendulo olujwayele esifundeni sasePiedmont e-Italy. Yenziwa ngu Caseificio dell'Alta Langa, umama oneminyaka engu-25 ubudala, abenzi beLa Tur. Ukusetshenziselwa ukhilimu ukusetshenziswa kwezindlela zendabuko kugcina kugxilile, kuyilapho izindinganiso zabo zokuphepha zokudla ziye zabenza zithembeke ngokumangalisayo. Le nkampani isekelwe eBosia, phakathi kuka-Alta neCortemilia negama layo lisuselwa esifundeni, i-Alta Langa Piemontese, indawo eyazi iwayini layo noshizi.

I-Brunet iyimifanekiso ehle kakhulu yokuhlolwa kokujwayelekile kwesiNtaliyane ngokusemandleni. Caseificio dell'Alta Langa ayiphumelelanga nje kuphela kodwa ngokucacile iyaziqhenya ekudaleni ezinye zezinhlobo ezinhle kakhulu ezimakethe.

I-Flavor ye-Brunet

I-Brunet ivela njengesipho esibucayi kubathandi be-cheese. It is a soft, ebulalayo, kancane rinkly rind, cishe ocebile ukususa - akukho sizathu sokusika rind njengoba edible kakhulu. I-supple yendlala yendlovu, noma ingaphakathi, iphunga amakhowe kanye ne-creme fraiche futhi izwa njengosilika olimini. Ukuqeda ama-tangy kugcina i-cheese ingahlali.

Lokhu kuthungwa okunciphisa kuyahlukahluka kulo lonke u-6 kuya ku-8 ounce nxazonke: ikhekhe, i-creamy, i-gooey, i-runny ... konke kuhle. I-flavor is tangy nge-hint yama-mushroom e-earthy, okugcina i-Brunet inganambitheki kakhulu futhi ibhethri.

Ushizi ukhula cishe izinsuku ezingu-10 ebisi, ngakho-ke kungenzeka ukuthi ungaphansi kwamasonto amathathu ubudala ngesikhathi ufinyelela kubalimi bokudayisa.

Lokhu kushiya abaningi becabanga ukuthi lezi zitshizi ezincane zingakwazi ukupaka amaphuphu amaningi-ahlakaniphile. Enye impendulo kulokhu ukusetshenziswa kwabo kokushisa, uhlobo oluhle lwe-pasteurization lapho ubisi luvutha khona ekushiseni okuphansi, kodwa isikhathi esiningi kunesikhathi sokudla.

Uma uthanda i-Brunet, uzophinde uzame ukuzama u- La Tur , uRoolaola Rochetta noRobiola Bosina okwenziwe ngumkhiqizi we-cheese Caseificio dell'Alta Langa esifundeni sasePiedmonte sase-Italy.

I-Brunet Pairings

U-Brunet uhlezi ephepheni elibiziwe (njengomnikazi wekhekhe). I-Brunet iyithambile, esisha, ushizi omncane okunzima ukumelana nayo. Kunoma yiliphi ipulazi leshizi, lizonaka kakhulu. Eqinisweni, ubani okudingeka akhonze umshini omkhulu we-cheese uma ungakwazi nje ukufaka iBrunet nxazonke?

Lezi zitshalo zama-gourmet zaseNtaliyane zisencane futhi zisakazeka. Ingajatshulwa ngewayini elibomvu nelomhlophe.

Setha i-brunet encane ye-Brunet kusigaba se-baguette noma i-cracker futhi uphelele. Kodwa-ke, i-salami, i-prosciutto kanye nezinye izidlo eziphulukisiwe zinganezela ekujabuliseni kuphela.

Amawayini amhlophe ngaphandle kokubambisana okukhulu kakhulu kwe-acidity pair ngeBrunet. Zama iwayini elikhazimulayo, i-Chardonnay, i-Pinot Grigio kanye nabanye abamhlophe base-Italy, noma ubhiya obumnyama, obumnyama obunjenge-double boc. Zama nge-Prosecco noma i-Moscato d'Asti ukuze ube noshizi wakho, futhi uyidle, futhi.

I-Brunet ingenye yezinyosi eziphelele ngokwengeziwe isaladi elifudumele lesoka lesikhumba, eyaziwa nangokuthi i-salade noma i-chevre ekhanda. Phezulu i-hunk e-crusty yesinkwa enomgqa we-Brunet bese uyibeka emgqonyeni wamaminithi ambalwa uzibonele.