• 2008-01-21

    希腊PDO干酪——Kopanisti - [奶酪]

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    http://www.blogbus.com/sweetscience-logs/14241630.html

    Kopanisti

     

    译者:queso (
    yangyuyam@163.com

    Kopanisti cheese is produced in the Cyclades islands from sheep, cow or goat milk or a combination of these. Milk used for its production comes exclusively from herds of sheep, cows and ewe traditionally raised and adapted to the particular region, whose diet is based on locally found plants.
    Kopanisti干酪产于希腊基克拉迪群岛,用绵羊奶、牛奶、山羊奶或它们的混合物制作。正宗的Kopanisti干酪必须使用按当地传统方法饲养的牲畜的奶,这些牲畜在特定的地区放牧,食用当地植物。

    It has a 56% maximum humidity and 43% minimum dry fat content. It has a strong salty and peppery taste, soft mass and rich aroma. It is an off-white in colour, creamy cheese, consumed as a table cheese or in cheese pies and as a starter with wine and ouzo.
    Kopanisti干酪水分含量不超过56%,脂肪干量不低于43%,有很浓的咸味和胡椒味,质感柔软,气味芳香,具有奶油般质地,呈白色,可与正餐搭配食用,也可制作干酪派,或与葡萄酒和希腊茴香酒一起作为开胃菜。

    For its production, milk coagulation occurs at 28-30oC, with a quantity of rennet that allows coagulation in 2 hours. The curd remains in the cheese booth for 20-24 hours. It is then divided and poured into cloth sacks for draining. The drained curd is mixed with salt at a percentage of 4-5% of its weight, and then placed in a container with a large opening in a cool room with a high relative humidity, until a micro-flora is developed on its surface. It is then stirred repeatedly, until it obtains a uniform spread of the micro-flora. The cheese is then left to rest until new micro-flora develops on its surface. This process is repeated 3-4 times until the maturation stage is completed, after 30 to 40 days.
    Kopanisti干酪的生产过程大致如下,添加适量凝乳酶,奶在28-30℃条件下凝固,耗时约2h,把凝乳块在cheese booth(估计和干酪槽类似的设备)中放置20-24h,然后分割,装入布袋沥干。沥干后,凝乳块与4-5%的食盐混合,再放入敞口容器,置于高湿度环境。随后,凝乳块表面会逐渐形成微生物群落,期间要搅拌凝乳块数次,让微生物分布均匀,每次搅拌后都继续放置,待凝乳块表面再次生长出新的微生物群落。在整个30-40天的成熟期中,这样的搅拌过程要重复3-4次。

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