Lesi yisigaba esiyingqayizivele nesifisa kakhulu ushizi
Eyaziwa nangokuthi ushizi wezintaba noma i- alpage , ushizi we-alpine lenziwa ezintabeni ezivela ubisi lwezilwane eziye zadla emadlelweni aphakeme asezintabeni eziletha ukunambitheka okukhulu, okucebile, okunzima. I-Alpine cheese ingabhekisela eshizi laseSwitzerland, isiFulentshi noma isiNtaliyane esenziwe e-Alps. Ungathola futhi ushizi e-US okwenziwa ngesitayela se-alpine.
Amasiko nezindlela ezinamakhulu eminyaka aqinisekisa ukuthi ama-alpine cheeses ahlukile kwezinye izinhlobo zashizi.
Ama-flavour eziyinkimbinkimbi ama-alpine cheeses azifani nenye, okwenza ushizi oluhle lube yintandokazi yama-cheesemong. Ama-flavour nama-aromas ama-alpine cheeses ajwayele ukuchazwa njenge-nutty, fruity, okubabayo, ezimbali, ama-herbal, utshani kanye / noma ibhotela.
I-Transhumance Grazing
Kuphi konke lokhu kunambitheka okuvela khona? Izandla ezinamakhono zabacuki, zokupheka zendabuko zifezeke ngaphezu kwamakhulu eminyaka kanye nekhwalithi ephezulu, ubisi obukhulu obuvela ebhokisini bezinkomo ezidla ikakhulukazi ezitshalweni, ezitshalweni zenkathi nezinhlanzi ezisezintabeni ezisenyakatho.
Ngentwasahlobo, izinkomo ziqala ukugubha utshani emahlathini aphansi lapho iqhwa lasebusika seliqhakazile khona. Ngasekupheleni kwehlobo, baye bathunyelwa ezindaweni eziphakeme futhi bahlala emadlelweni aphakeme asezintabeni. Lapho ekwindla ifika ngesongelo ebusika, izilwane zidla indlela yazo emuva kwehla entabeni. Le nqubo ibizwa ngokuthi i-transhumance.
I-Cheesemaking
Bakha ama-chetsemaking huts (ama-chalets) ezindaweni ezihlukahlukene phezulu entabeni ukuze bakwazi ukufaka ushizi nganoma isiphi isikhathi kule nqubo ngaphandle kokuba baphathe ubisi babuyele esigodini.
Ngenxa yezimo ezibuhlungu, kwenza kube lula ukwenza amaqoqo amakhulu ushizi ngesikhathi esisodwa ukuze izintambo zikwazi ukuletha amasondo amakhulu kodwa anesibindi phansi kwentaba kuya emakethe ngesikhathi esisodwa swaop.
Amagesi aseGruyère naseComté, amabili ama-alpine cheeses adumile kakhulu, angama-intshi angu-40 ububanzi futhi anesisindo esingamakhilogremu angu-65 kuya kwangu-85.
Emmental, ushizi abaningi baseMelika abazi nje ngokuthi "I-Swiss Cheese," ingaba ngamasentimitha angu-44 ububanzi, amasentimitha ayisithupha ubukhulu, futhi isisindo esingamakhilogremu angu-220.
Izici
Izici ezivamile ze-alpine ushizi zihlanganisa:
- Ikhwalithi ehambisanayo, ngenxa yezindinganiso zokukhiqizwa ngokuqinile
- Ngokujwayelekile imishini eqinile kuya ekubunjweni okunzima nge-paste encane
- I-rind yemvelo ehlutshiwe / ehlutshiwe
- Amasondo amakhulu amakhulu (ngokuvamile anesisindo esingamakhilogremu angama-20)
- Ngokujwayelekile eyenziwa ubisi lwezinkomo eziluhlaza. Ubisi luvame ukwelashwa ( okuphekwe ), kodwa hhayi ngokuchithwa ngokugcwele
- I-alpine cheeses ngokuvamile iyancibilika kahle, iyenze ibe yindawo enhle yokuhlenga ama-sandwich kanye noshizi
- Izinhlanzi zezintaba zivame ukuba nezimbobo, noma "amehlo"
Izibonelo ze-Alpine noma i-Mountain Cheese
Nazi ezinye zezinhlobo ze-alpine noma izintaba zezintaba:
- Emmental
- Gruyere
- Vacherin Fribourgeois
- I-Appenzeller
- Inselele
- Hoch Ybrig
- Prattigauer
- Sbrinz
- I-Beaufort
- I-Comte
- Ukunethezeka
- I-Bra D'uro
- I-Fontina Val D'Aosta
- I-Montasio
- I-Centovalli Ticino
AmaHoles e-Cheese
(Nakuba abanye bengenazo izimbobo) I-Alpine cheeses mhlawumbe idume kakhulu emigodini yabo, engahluka ngobukhulu kusuka emigodini emikhulu yomnqumo ukuze ibe ne-caper-size. Izimbobo yi-by-product ye-bacteria ekhiqiza i-CO2 okuthiwa i- Propionibacterium shermannii , ephumelela emvelweni ophansi-usawoti, ophansi we-asidi wama-alpine cheeses.
Lawa ma-bacteria nawo abalulekile kakhulu ku-flavor "yaseSwitzerland" yalezi zitshizi. Ama-bacteria akhipha igesi njengoba egaxa i-curd ekuqaleni kwenqubo yokuhlola, futhi njengoba ushizi lukhuniza ama-bubbles kagesi abe izimbobo ezingapheliyo.
Ukudweba kwewayini
Ama-alpine cheeses avame ukuhamba kahle ngewayini elincane, elibomvu elincane njenge-Beaujolais cru, noma iwayini elimhlophe elifana ne-Sancerre.