• 2008-01-24

    希腊PDO奶酪——Kalathaki Limnou - [奶酪]

    版权声明:转载时请以超链接形式标明文章原始出处和作者信息及本声明
    http://www.blogbus.com/sweetscience-logs/14398731.html

    希腊PDO奶酪——Kalathaki Limnou


     
    Kalathaki Limnou
    译者:杨瑜

    Kalathaki Limnou cheese is a brine cheese, produced in the island of Limnos from sheep milk or a combination with ewe milk which should not exceed 30% of the total.
    Kalathaki Limnou奶酪是一种盐水奶酪(译注:brine cheese,浸泡于盐水中,与Feta奶酪保存方法类似),产于利姆诺斯岛,用绵羊奶制作,有些情况下也会添加一部分山羊奶,但不超过30%。

    It has the shape of a small head and does not have an external wrapping. Its mass is white and it bears the marks of the willow basket in which it has matured. It has a 56% maximum humidity and 43% minimum fat content. It is considered a soft cheese and has a cylindrical shape with a characteristic embossed aspect. It is commonly found in cylindrical pieces, 10-15 cm in diameter and 10 cm in height. Pieces usually weigh between 0.7 and 1.3 kgr, and are compact with small cuts, but no or very few holes. Kalathaki Limnou matures and is kept in brine and has a pleasant, slightly acidic taste and rich aroma.
    这种奶酪的形状想一个小脑袋,没有外部表皮,颜色洁白,并且外表有标志性的纹路,这是奶酪成熟期间被放置于柳木条篮中留下的印记。它的水分含量不超过56%,脂肪含量不低于43%,属于软质奶酪。Kalathaki Limnou奶酪的外形通常为圆柱形,直径10-15cm,高10cm,表面有浮雕般的纹理。每块的重量约0.7-1.3kg,质地密实,且有小的孔隙,不过没有气孔。奶酪在盐水中成熟和保存,具有令人愉悦的清淡酸味,香味浓郁。

    For its production, milk coagulation occurs at 33-34 oC. Forty-five to sixty minutes after the addition of rennet, the curd remains immobile for a few minutes and is then transported for draining and organic acidification in special cylindrical moulds which give it its special embossed aspect. When the draining is completed, the cheese is removed from the moulds and salted. It is then placed in metal containers and covered with brine. The containers are placed first in maturation booths with a temperature of 14-18 oC for three weeks and then in cooling booths with a temperature of less than 6 oC for the completion of the maturation time, which is at least 2 months.
    制作时,奶在33-34℃下,经过45-60分钟凝固,然后静置几分钟后,凝乳块被放入特殊的柳木条篮模具里进行沥干,并继续发酵产酸。在这个过程中,奶酪表面形成了独特的浮雕般纹理。沥干结束之后,奶酪被从模具里去除,加盐,然后放入金属容器中用盐水浸泡。金属容器先在14-18℃下放置3周,随后在低于6℃环境下放置,让奶酪继续成熟发酵。整个成熟过程需要至少两周时间。

    分享到:

    历史上的今天:

    傻笑小豆 2008-01-24

    评论