Indlela Yenziwe ngayo, I-Taste kanye Neziphakamiso Eziphakanyisiwe
I-Tur iseshizi ukuthi kulula kakhulu ukuthandana nayo. I-D Tur, i-soft, sweet, i-tangy futhi ingenakuphikiswa, ubisi obuthathu i-La Tur imele isitayela se-Robiola sePiedmont. Nakuba kunzima ukuchaza (inqwaba yamathuzi asePiedmontese anegama elithi "Robiola"), lezi zitshalo ngokuvamile zilula, ziboshwe, zikhuni, izinkukhu ezidliwayo ezidliwa ezincane.
Ikhishwa ngu-Caseficio dell'Alta Langa esifundeni sase-Alta Lange sase-Italy.
Ushizi osiketshezi ngumbala ophuzi ophuzi obomvu ngendwangu epholile neyomile.
Indlela Yenziwe ngayo
Lezi zilwane zihlanganiswa kuqala, bese zigcinwe kahle ngokushisa okuphansi kakhulu ezivunyelwe umthetho wase-Italy. Lokhu kuqinisekisa ukuthi ubisi alushisi futhi ukuthi izinambuzane zemvelo ezikhona ngaphakathi kwe-ushizi ziyoba nethuba lokuthuthukisa ukunambitheka kweshizi.
Okulandelayo, izikhwama zihanjiswa zibe isikhunta, lapho zixhuma phansi kwesisindo ngaphambi kokuguga. Ngokuphambene nokucindezela, okusebenzisa isisindo ukuze ususe amasondo, le nqubo ivumela ukuba kube nomswakama ophakeme nangokwesibhakabhaka ngaphezulu ukuthuthukisa.
Ukudla kwe-La Tur
Ngenxa yesikhunta sokukhanya esikhula emgodleni we-ushizi, sivuthwa ngaphandle. Ngesikhathi ushizi ezinsukwini eziyishumi ubudala, i-cheese i-creamy ngaphakathi kwe-rind ne-fluffy ephakathi nendawo. Njengoba iminyaka yama-cheese, isendlalelo sangaphandle iba i-runnier futhi ifinyeleleke kakhulu ngenkathi isikhungo sibe sikhilimu.
Nakuba izinsizi ezincane, ezithambile ezinomsoco zinomusa kakhulu, i-La Tur ivame ukuba yinkimbinkimbi kakhulu, nakanjani into eyaziwa ngokuthi i-cheese connoisseurs. Ayikho iphrofayela ye-flavour elawulayo.
I-La Tur ine-tangy acidity yamahhashi amasha ahlanzekile, enamazwi angaphansi komhlaba amancane. Kugcwele umxhwele, ngaphandle kokuwela emkhakheni we-pungent.
I-soft rust bloomy rind iyadliwa ngokuphelele, futhi ingxenye enhle yeshizi.
Ungakwazi ukunambitha ubucebe besibhakabhaka kusuka ebisini lwezinkomo, ubuhlungu bebisi lezimbuzi kanye nobuncwane obubi obisi lwezimvu. Lezi zinhlanzi ezintathu zihambisana kahle, futhi lokhu kungenye isizathu esenza ukuthi i-La Tur ine-flavour eyinkimbinkimbi kakhulu yesikhumba esincane, esithambile.
Iziphakamiso eziphakanyisiwe
I-cheese ifakwe njengendebe egoqwe ephepheni elincinciwe, okwenza kube yindawo ehle kakhulu yesikhwama se-cheese. Kubuye futhi ushizi omuhle ukukhonza emva kokudla, esikhundleni se-dessert.
I-La Tur idibene kahle newayini elikhazimulayo. Kumele kuhanjiswe ngesinkwa noma ama-crackers, njengoba leli shizi elithambile lidinga okuthile ukuze liqhubeke.
Njengawo wonke ushizi, i-La Tur iyakhonza kakhulu ekushiseni kwekamelo elipholile ukuze ulalele ukunambitheka. Ngokuqinisekile ungayisebenzela ngobomvu obunobuningi obuvela esifundeni sasePiedmont sase-Italy, nakuba i-tang yeshizi ihlelwe kahle ngamawayini amnandi e-dessert. Vele usakaze ushizi ngesinye isinkwa esibucayi, noma uma ufuna ukwakha i-lily, sebenzisa uju othile we-clover, amapheya aqoshiwe noma i-quince jam.
Uma Uthanda La Tur, Zama Lezi
Umkhiqizi weLa Tur ngu-Caseificio dell'Alta Langha. Uma uthanda i-La Tur, cishe uzophinde uthande uRoberola Rocchetta , Brunet, noRobiola Bosina, okwenziwa nomculi wase-Italy uCapificio dell'Alta Langha.