U-Raclette uyisihlahla esivela eSwitzerland esenziwe ngobisi lwezinkomo. I-rind, encane, e-brownish-orange kanye nomzimba oqinile, owenziwe ngendlovu okhanyayo okhanyayo ngezimbongolo ezimbalwa, uma zikhona. Ihlukaniswa njenge-semi-hard. I-Raclette ine-flavor ehlukile kakhulu; nutty, kancane acidic, elimnandi futhi efana nohlobo lwe-Gruyere-hlobo. I-rind iyadliwa. Iyancibilika kahle futhi isetshenziswa kuma-casseroles amaningi. Ingasetshenziselwa amasangweji we-ushizi osikiwe , futhi.
- Käsespätzle
- I-Kartoffelgratin
- I-Gourmet Cheasted Cheese Panini
I-Raclette Dinners
Ama-dinner aseDaily athandwa kakhulu ngoba kulula ukwenza. Izinhlamvu zika-Raclette ushizi ziyancibilika emaphoyisini amancane, bese zidliwa ngamazambane abilisiwe, ama-pickle kanye nezinyama ezomile. I-ushizi yaqala ukuxubana kusukela kulo lonke isondo phambi komlilo, bese igxila epulatifeni, kodwa manje, ukusetshenziselwa ukubhekwa kwetafula kuyathandwa.
Ukuthenga i-Raclette Cheese
Uma useSwitzerland, ukuvakashela e-Chateau de Villa eSierre ukuthola isidlo se "Bratchäs" noma u-Raclette umqondo omuhle kakhulu.
I-Raclette Yenziwe kanjani
U-Raclette uyisihlahla esivela eSwitzerland esenziwe ezifundeni eziningana ( Kanton ) enyakatho ye-Alps. Yenziwe ubisi lwezinkomo ezingadliwayo ngaphandle kweValais canton noma eWallis canton, lapho kwenziwa khona ubisi oluhlaza.
I-rind elula, enezidakamizwa ezidliwayo kanye ne-buttery, ingaphakathi elibushelelezi eliyindlovukazi ukukhanya okuphuzi ngezinselo ezimbalwa, uma zikhona.
Ngamafutha angu-45% (isisindo esomile). I-Raclette ine-flavor ehlukile kakhulu; i-nutty, iphunga futhi efana ne-Gruyere-uhlobo lwama-cheeses. I-flavour ye-raclette eyenziwe ngezandla ihlukahluka ngenkathi nokuthi izinkomo zondliwa kanjani. I-raclette enkulu-batch ine-flavour efanayo nonyaka wonke. Njengoba igama, i-raclette, alikwazi ukuxhunyaniswa nedolobheni noma indawo ethile futhi ayikwazi ukuvikelwa, bheka i-raclette yaseSwitzerland eyiqiniso uma ufuna isipiliyoni esingcono kakhulu soshi.
I-flavour yenziwa ngokusebenzisa ubisi obuhle obuhle, ikakhulukazi ezinkomeni ezondliwa ngotshani, nezinkinga ezikhethekile ze-bacterial ezidala i-lactic acid kanye nemikhiqizo yesibili yokudla okunomsoco. Akusho ukuvotshwa kwe-propionic acid (okuyinto u-Emmentaler akwenzayo) ngakho-ke ayikho izimbobo ezimbalwa. Isondo elishicilelwe ushizi linyanyiswe embhedeni wosawoti, elihlanganiswe nengxube yemvubelo ne-coryneform (amagremu amahle) bese efakwa emiphongolweni ebomvu amabhentshi abomvu wokuvuthwa. Lezi amashalofu ezinkuni zingahle zidwebe futhi zisize ukudala u- Schmiere noma u-rind omanzi. Lesi siko okungenani sisiza ukuba i-cellar igcine isimo esithile esivumelana nokuvuthwa ushizi. Ikhulile izinyanga ezintathu kuya kweziyisithupha.
I-Raclette inezindawo ezincibilika kakhulu zokuqhafaza ngoba okuqukethwe kwamafutha akuhlukanisi futhi kufaka njengegesi. Lokhu kwenza kube ushizi omuhle ongayisebenzisa njengendlela ye-casserole topper noma esidumile futhi esiphundu i-raclette dinner. Ethandwa kakhulu ngo-Eva Wonyaka Omusha eJalimane, iqembu le-Raclette alithinti cishe isikhathi sokulungiselela nokuthanda izinto ezinhle, ngoba nje usuqhakaza ushizi futhi uthule epulatifheni yakho ukuze udle namazambane nama-pickle. Thenga ushizi ngaphambi kwesikhathi, ijwayele ukuthengisa cishe ngasekupheleni konyaka.
E-Switzerland ekhuluma isiJalimane, i-raclette nayo yaziwa nangokuthi i- Bratchäs , ebizwa nge-hard k like "k." Kusho "ushizi osiwe." Sekulokhu okhethekile eSwitzerland kusukela okungenani ngo-1291 AD lapho uWilliam Tell etshelwe ukuba adle.