Kusukela ekuqaleni kokukhipha ushizi, ukulondolozwa kwe-fresh cheese surface bekulokhu kukukhathazeka okukhulu ngemuva kokuba ushizi ushiye ibhulashi le-brine noma ithebula likasawoti elomile. Khona-ke, othile othile wayenombono wokumboza phezulu ngomswakama omuhle owawutholakala kalula ngokushiswa. Esikhathini esidlule, lokhu kwakuwumlotha wokushiswa kwamagilebhisi e-Loire Valley of France, okwakubhekwa ngisho nangomcebo wabo wezinyosi ezimbuzi.
Lokhu kwakubonakala kugcina ushizi ngokudikibala izinambuzane, ama-microbes, kanye nezinhlamvu ezibunjiwe ekuqaliseni ukugcinwa kwezindlu. Ngokushesha kwacaca ukuthi umlotha wawuvame ukumisa phezulu.
Umlotha osetshenziselwa ushizi wabuya ngokuqondile emlilweni kodwa manje usuwenziwe ikakhulukazi ngomunyu usawoti kanye nemifino (imifino eyomile futhi yaphenduka umlotha). Umlotha awuyinyumba, awunamakha futhi awunambitheki.
Izizathu Zokuzijabulisa Nezizathu Eziwusizo
Abantu abaningi bangase babheke lokhu okungeziwe komlotha / amalahle bese bethi: "Anginandaba nokudla ukungcola ngoshizi lami." Okuyiqiniso ukuthi lokhu akusiyo imfucumfucu yamalahle noma umlotha okhanda. Kuyinto engxenyeni ephuzileyo, eyinhloko yokudla empeleni ehlonishwa yizwe lezokwelapha ngoba likwazi ukulawula futhi lithinte ubuthi.
I-ash isetshenziselwa ukucheka kokubili ngenxa yezizathu zokuzijabulisa nokusebenza. Kuningi mayelana nesiko njengoba kuyisayensi yokugaya ukudla.
Ukungafani okubukekayo
Umzila womlotha omnyama ogijima phansi phakathi kweshizi ubonakala ngokumangalisa.
I-Humboldt Fog esuka eCalifornia naseMorbier evela eFrance yilezi zitshalo ezisebenzisa umlotha ngale ndlela. Izikhumba zezimbuzi zesiFulentshi ezihlanzekile ezimhlophe phakathi ne-ash rind emnyama, njenge-Valencay ne-Selles-sur-Cher, zisebenzisa i-ash ingxenye yesitatimende esibukwayo, futhi.
Ukuvikelwa
Esetshenziselwa ngaphandle kwe-ushizi, umlotha uyasiza ukwakha i-rind encane.
Lokhu kungabonakala emahlathini afana noshizi lase-Italy iSottocenere al Tartufo kanye neFrance Saint Maure. Esikhathini eside esidlule, umlotha wawusetshenziselwa ukuvikela ngaphakathi kwezinyosi, njenge-Morbier. Uma wenza lokhu ushizi, umcuki wegazi uzothululela ama-curd asele e-mold bese emboza ama-curds ngendwangu encane yomlotha ukuyivikela ezimpukeni kuze kube yilapho izinkabi ziphinde zikhishwe futhi ushizi oluningi lungenziwa. Manje, i-Morbier yenziwe ngokukhishwa okukodwa, kodwa umugqa wendabuko womlotha uhlala.
Kuvusa
I-Acidity e-ushizi ingavimbela ukuvuthwa, ivimbele ushizi ukuba ungenele ukunambitheka kwayo kanye nokwakheka kwayo. I-ash yinto e-alkaline engatholakali ama-asidi kanye nezinsiza ekwenzeni ukuvuthwa. Amaningi amaningi aseFrance ama-cheeses ayizibonelo zokusebenzisa umlotha ngale ndlela.
Umlotha wemifino kusiza ukunciphisa i-pH ye-cheese. Uma wenza ama-rind jeses ekhaya, njenge-camembert / brie, umlotha ungakwandisa isikhathi sokuguga ngaphandle kokubona ukukhula okungaphezulu kokubunjwa kwinduku ngokwayo.