• 2008-01-21

    希腊PDO奶酪——Kasseri - [奶酪]

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    http://www.blogbus.com/sweetscience-logs/14256003.html

    希腊PDO奶酪——Kasseri


     

    Kasseri

    译者:queso

    Kasseri cheese is produced in the regions of Macedonia, Thessaly and in the prefectures of Lesvos and Xanthi from sheep milk or a combination with ewe milk which should not exceed 20% of the total. It is consumed alone or in pizzas. It has a 45% maximum humidity and 40% minimum dry fat content. It is a semi-hard to hard cheese with a compact mass. It can be cylindrical, 25-30 cm in diameter and 7-10 cm in height, or rectangular in shape. It is white-yellow with very few cuts - or none at all - and has a pleasant taste and rich aroma.
    Kasseri奶酪产于马其顿大区、塞萨利大区,以及莱思沃斯岛和萨西州,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20%。Kasseri奶酪可以单独食用,也可以制作披萨,其水分含量不超过45%,脂肪干量不低于40%,属于半硬质到硬质的奶酪,质地紧密,通常做成直径25-30cm,高7-10cm的圆柱形,也可以做成方形。奶酪的颜色为泛黄的乳白色,有极少量或者没有裂口。味道宜人,芳香浓郁。

    For its production, milk is coagulated and the curd is divided into grains and allowed to rest for 5-10 minutes. It is then warmed up to 38-40 oC under constant stirring, unless its acidity is high, whereby it is not re-warmed. Afterwards, the curd is slowly transformed into a solid mass in the curd booth. It is then removed and let to drain and mature until its pH reaches 5.2, by which time it is ready for processing. The cheese is cut into slices and placed into hot water (70-80 oC), where it is kneaded until it is transformed into a uniform, ductile mass that can be extended. After the kneading, the cheese mass is placed in moulds, where it stays for 2-3 days. During this time, it is upturned 5-6 times and salted 12-14 times. The maturing process lasts at least 3 months at a temperature that does not exceed 18 oC.
    奶被凝固以后,被切割成小颗粒,静置5-10分钟,然后加热到38-40℃,并不断搅拌,直到酸度很高,不需要再加热为止。然后,凝乳颗粒在cheese booth中融合,再从booth中取出,进行沥干,并发酵直到pH达到5.2,这样便可以进行下一步的操作。把奶酪切成小片,放入70-80℃的热水里,揉捏奶酪,直到奶酪变得均匀而且易拉伸。揉捏过后,奶酪块被放入模具,放置2-3天,在这段期间内,奶酪要翻面5-6次,盐渍12-14次。成熟期至少要达到3个月,温度不得超过18℃。

    小宝宝译注:Kasseri奶酪的加工步骤很像pasta filata类奶酪,都是在热水或高温(70-90℃)下揉捏拉伸。这里盐渍的方法没有写,由于次数比较多,很可能是盐水擦拭。Cheese booth还是不知道是什么东西,知道的朋友能否告诉一下。

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