• 2008-01-22

    希腊PDO奶酪——Kefalograviera - [奶酪]

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    http://www.blogbus.com/sweetscience-logs/14302011.html

    希腊PDO奶酪——Kefalograviera


     
    Kefalograviera
    译者:queso

    Kefalograviera cheese is produced in the regions of Western Macedonia, Epirus and the prefecture of Aitoloakarnania from sheep milk or a combination with ewe milk, in which case ewe milk should not exceed 10% of the total.
    Kefalograviera奶酪产于马其顿大区西部、伊庇鲁斯大区(Epirus)和埃特劳卡尼亚州(Aitoloakarnania),用绵羊奶或绵羊奶和山羊奶的混合物制作,山羊奶不超过10%。

    It has a hard and thin skin; dry appearance and yellow to light brown colour. It has a 40% maximum humidity and 40% minimum dry fat content. It has a hard and elastic touch with many small cuts on its mass. Kefalograviera has a pleasant salty taste and rich aroma.
    这种奶酪有薄而硬的表皮,外表干燥,呈黄色到淡棕色。它的水分含量不超过40%,脂肪干量不低于40%,摸起来质感硬而富有弹性,奶酪中有许多小的孔隙。奶酪香味迷人,并带有淡淡咸味。

    For its production, milk is coagulated at 32-34 oC. The obtained curd is divided after 35 minutes. It is re-warmed and constantly stirred at 48 oC and then poured in moulds and placed under pressure. The cheese is transported to a room at 14-16 oC and relative humidity of approximately 85%. After a day, it is placed in 18-20 Be brine for two days. The maturation of the cheese is initially done in booths at 14-16 oC and relative humidity 85-90%. During this stage, the cheese is salted approximately 10 times and is periodically upturned. When the salting process is complete, the cheese is placed in booths with a temperature of less than 6 oC for the completion of maturation, which lasts at least 3 months.
    制作奶酪时,奶在32-34℃下凝乳,约35分钟后凝乳完成,凝乳块随后被缓慢加热到48℃。接下来,凝乳块被倒入模具,并施加一定的压力。奶酪被转移到14-16℃,相对湿度85%的环境中。一天之后,把奶酪放入18-20%盐水中浸泡2天。奶酪随后在14-16℃,相对湿度85-90%条件下进行初步的发酵成熟,在成熟期间,奶酪大约需要加盐十次,并定期翻面。加盐过程结束后,把奶酪放在低于6℃条件下,直到奶酪完全成熟,这大约需要3个月时间

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