• 2008-01-21

    希腊PDO奶酪——Ladotyri Mytilinis - [奶酪]

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    希腊PDO奶酪——Ladotyri Mytilinis


     
    Ladotyri Mytilinis

    译者:queso

    Ladotyri Mytilinis cheese is produced in the island of Lesvos from sheep milk or a combination with ewe milk, the latter not exceeding 30% of the total.
    Ladotyri Mytilinis奶酪产于莱斯沃斯岛(Lesvos岛的希腊语为Λεσβος,转换成英文就是Lesvos),用绵羊奶或绵羊奶和山羊奶混合制作,山羊奶的比例不超过30%。

    It is also referred to as 'kefalaki' ('little head'). Its basic characteristic is that is stored in olive oil, which is why it is called 'ladotyri' (lit. 'oil cheese'). It has a strong, salty taste and pleasant aroma, and is a table cheese. It is classified as a hard table cheese and has a hard and dry skin, with small cuts; its colour is off-white, slightly yellowish.
    该奶酪又被称为kefalaki(“小脑袋”之意)奶酪,它的特点是保存于橄榄油中,这也就是为什么它被称为ladotyri(“橄榄油奶酪”之意)。这种奶酪味道浓烈,带有咸味和令人愉悦的香味,一般与正餐搭配食用。它的外皮干硬,有小裂口,颜色泛黄。

    For its production, milk coagulation occurs at 32-34 oC, with enough rennet added for the coagulation to complete in 30 minutes. The curd is then divided, warmed up to 45 oC and poured into moulds, where it stays until it obtains a constant structure and its characteristic shape. It is then salted, and left to mature in rooms with a high relative humidity of approximately 85% and a temperature of 12-18 oC for at least 3 months.
    制作Ladotyri Mytilinis奶酪时,向奶中添加足量凝乳酶,奶在32-34℃,经过30分钟凝固。随后,凝乳块被分割,加热到45℃,装入模具,凝乳块在模具中融合,形成独特的外形。接下来,进行盐渍,在相对湿度85%,温度12-18℃条件下成熟至少3个月。

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