Akuwona wonke ushizi waseSwitzerland onemigodi
Ushizi waseSwitzerland uvame ukubizwa ngokuthi "isichizi," ngoba luhlobo lwama-cheese oluhlala luboniswa emidwebheni enezinkoma namagundane. Kodwa-ke, akuwona wonke ushizi anezimbobo ushizi waseSwitzerland futhi akuwona wonke ushizi waseSwitzerland onokumboza.
Izinhlobo zama-Swiss Cheese
Lezi zitshalo ezimbili ezidume kakhulu zaseSwitzerland zingu- Emmental noGruyére , zombili zazo eziyigugu kakhulu ekuthandweni . Kukhona abacuki abahle kakhulu baseMelika abalandela imikhuba yaseSwitzerland ngokulandelana futhi benze izici ezihlwabusayo kakhulu zama-Emmentaler ne-Gruyére.
I-American Swiss Cheese
Izinkampani ezinkulu zisebenzisa imisebenzi eminingi ukuze kwenziwe ushizi waseSwitzerland ngentengo enengqondo. Lezi zitshalo zivame ukubizwa ngokuthi yi-generic "Swiss cheese" futhi zenziwe ngobisi lwezinkomo. Lezi zitshalo zitholakale zicutshiwe futhi zihlutshiwe, ngezihlobo ezivamile neziphansi. Ngenxa yokukhiqizwa okukhulu kokusabalalisa okusheshayo, ineminyaka engaba ngu-4 kuphela, futhi ngokuvamile, inambitheka enkulu kakhulu kunento yangempela. Iyancibilika kalula futhi iningi-esetshenziselwa ama-sandwich .
I-Emmental Cheese
Eyaziwa nangokuthi u- Emmentaler ne- Emmenthaler , leli shizi libizwa ngegama elivela e-Emmental Valley lapho liqala khona ngo-1293. Kucatshangwa ukuthi ushizi oludala kakhulu futhi oluhlonishwa kakhulu eSwitzerland. Lokhu ushizi ophuzi ophuzi wenziwa kusuka ku-part-skim, ubisi lwezinkomo ezingenakusihlwa futhi unomsoco omnene, omncane we-nutty, we-buttery, cishe we-fruity. Izimbobo zivela emancinini amancane omnqumo omncane.
Izinguqulo zase-USA zisebenzisa ubisi olungasetshenzisiwe noma zilandele umthetho wase-US kanye nonyaka ubudala ushizi olungagciniwe okungenani izinsuku ezingu-60. Yenziwa ngamagundane amakhulu (angaba ngu-220-pounds) futhi ingabonwa kalula ngedolobhana lakubo igxinyiwe emgodini. Le shizi encibilikile iyancibilika kalula , yenza kube kuhle ngama-sauces, futhi iyahamba kahle ngezithelo namantongomane.
I-Gruyére Ushizi
Igama lomama we-cheese yisigodi segama elifanayo e-Fribourg, eSwitzerland. Ihluke ku-Emmental ngoba isebenzisa ubisi lweenkomo ngamanoni amaningi, okuyinto ngokwemvelo evumise ukunambitheka kwe-nutty, ye-buttery. U-Gruyére usekhulile nanoma yikuphi ezinyangeni ezingu-10 kuya kwezingu-12, enikeze u-rind brown-gold. Isikhungo siwuphuzi ophuzi futhi izimbobo zincane kakhulu futhi zihlukanisiwe ngokulinganayo kunezo zika-Emmental. Ngempela, ngesikhathi sokuguga, izimbobo zingase zinciphise ubukhulu obungaqondakali. I-Gruyére yenziwa ngamasondo amakhulu angu-100-amakhilogremu futhi athengiswa ngendwangu. Ngokungafani ne-Emmental, igama le-Gruyrere alivikelwe, ngakho-ke kunamamaki amaningi emakethe, kufaka phakathi izinguqulo ezenziwe. Funda ilebuli ukuze uqiniseke ukuthi uthola uGruyére osemdala hhayi ukulingisa. I-Gruyére iyancibilika kalula, yenza kube kuhle kuma-gratins, futhi iyahamba kahle ngemifino nemifino . Ibuye ibonakale njenge-appetizer noma ushizi we-dessert .