I-affineur ngumuntu oneminyaka yobudala (abanye bathanda ukusho "ukukhula") ushizi. Abakhiqizi abaningi benza njenge-affineur yabo, bebheke ukuguga kwazo zonke izikhumba zabo. Abanye abahlaziyizi banikela ushizi wabo kubathengisi ukuqinisekisa ukuthi ushizi usebekhulile ngaphambi kokuthunyelwa ezitolo noma kuthengiswa kumakhasimende. Ngokuqhubekayo, ezinye izitolo zashizi zithathe indima ye-affineur, i-old age cheese emqondweni wazo wokuphelela ngaphambi kokuyithengisa kumakhasimende.
Indlela Ushizi Ukhulile Ngayo
Ukunciphisa, inqubo yokuguga ushizi, kubhekwa njengokubili ubuciko nesayensi. Kumelwe ukuba ufunde amakhono kanye nokufunda kwemvelo. Abakhiqizi abakhulu bayazi ukuthi bangaba kanjani ubukhulu obukhulu kuwo wonke amasondo we-ushizi. Ama-affineurs avame ukuqeqesha iminyaka. I-affineur kumele ibe nelilwazi namakhono alandelayo:
- Yazi izici zezitayela ezahlukene nezinhlobo zamahhashi
- Yazi ukuthi zonke izinhlobo ezahlukene ushizi zenziwa kanjani
- Yazi amaphrofayli ama-flavour, ama-aromas, nama-texture afanelekayo azo zonke izinhlobo ezahlukene ushizi
- Yazi izici ze-cheese ekugqibeni okukhulu
- Yazi indawo efanele yokuguga izinhlobo ezahlukene ushizi, okufaka ukuguqula umswakama nokushisa
- Indlela yokunakekela ushizi njengeminyaka yobudala, kubandakanya ukujika, ukuxubha noma ukugeza ushizi
- Ikhono lokukhulumisana nama - flavour and textures kanye nezindaba zangemuva zezinhlobonhlobo zamashizi
- Ikhono lokusebenza kahle nabakhiqizi, ama-cheesemongers kanye nabanikazi besitolo kanye noshizi we-age ngokwemibandela yabo
Indlela Yokuba I-Affineur
Abakhiqizi abaningi baqala ngokusebenza ezitolo zama-cheese njenge-cheesemongers. Lena yindlela engcono kakhulu yokuthola ukuqonda ngokujulile kwazo zonke izinhlobo ezahlukene ushizi futhi ufunde amasu ayisisekelo ekunakekeleni nokugcina kahle ushizi. Ukusebenza esitolo se-cheese nakho kungasiza ukwakha ubuhlobo nabathintana nabo nabathengisi be-cheese nabathengisi abaningi.
Ukusebenza njengomuntu oqeqeshwayo noma umqeqeshi we-cheesemaker oneminyaka yobudala eyisiko lakhe futhi kuyindlela enhle yokufunda mayelana nokuhlunga. Ayikho indlela yokuqonda kahle ukuthi ungazala kanjani ushizi uze uqonde ukuthi ushizi lwenziwa kanjani.
Ochwepheshe be-Cheese bangase babe nesithakazelo ku-Academie Opus Caseus, isikhungo saseFrance esinikeza izifundo nokuqeqeshwa ekucwilweni.
Uphi I-Cheese Ekhulile?
Umhume wamathanga ungaba ngumhume wangempela owenziwe ngedwala ezintabeni noma emhumeni wamanje (okufana negumbi, igumbi lesikhulu noma ukuhamba-esiqandisini) okwakhiwe ngokukhethekile ukuze ushizi. Ama-"emapula" angakhiwa angakhiwa eceleni kwezinqolobane emapulazini kanye noshizi "emaphandleni" angaba ngaphakathi kwezakhiwo phakathi kweManhattan.
Ukushisa nomswakama kudlala indima ebaluleke kakhulu ekukhuleni ushizi. Umhume wesihlahla kakhulu indawo lapho kokubili lezi zinto zingalawulwa khona ukudala imvelo enhle yokuthi uhlobo lwe-cheese lube lukhulile. Amapula ama-cheese kufanele abe ahlanzekile kakhulu - ama-affineurs avame ukugqoka ama-lab nama-hairnets noma izigqoko.
Amapula ama-cheese kufanele futhi abe nezindawo ezihlukene zezinhlobo ezahlukene zashizi. Ama-bacteria amahle nomkhiqizo okwakhuthazwa ukuba akhule ngesondo elilodwa leshizi kungaba nomthelela omubi ngesitayela esithile sa ushizi.
Isibonelo, angeke ufune isondo lezinyosi zezimbuzi elinesifo sokuguga se-rummy esisodwa eduze kwevili leshizi elihlaza okwesibhakabhaka.
Ukuze uthole ulwazi oluthe xaxa mayelana nokuthi imifula yanshizi yesimanje iqhutshwa kanjani, funda lokhu okuthunyelwe kubhulogi okuthakazelisayo ngalokho okushiwo yi-cheesemong eFomaggio Kitchen lapho evakashela iCellars eJasper Hill.