• 2008-01-25

    希腊PDO奶酪——Anevato - [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/14453280.html

    希腊PDO奶酪——Anevato

     
    Anevato
    Anevato cheese

    译者:童梦 杨瑜
    Anevato cheese is produced in both the prefecture of Grevena and in the province of Boiou of the Kozani prefecture from sheep milk, goat milk or a combination of both. It is a soft, grainy cheese, white in colour, with an acescent and pleasant taste and aroma, without shape, wrapping or holes, usually served with a spoon. It has a 60% maximum humidity and a 45% fat content.
    Anevato干酪出产于格雷韦纳(Grevena,位于马其顿大区)州和科扎尼(Kozani)州的Boiou地区,由绵羊奶,山羊奶或两者混合而成。它是一款软质,且具有颗粒质感的干酪,呈白色,有酸酸的宜人的口味和芳香,没有形状,包装起来或者孔状,通常用匙子食用。它的水分含量不超过60%和最低45%的脂肪含量。

    For its production, milk is stored at 18-22 oC until it obtains an acidity of almost 35 oD. It is then placed into cooling booths in 2-4 oC, where it stays for 24 hours. It is then warmed up to 12-14 oC; rennet is then added to coagulate the produce within 12 hours. Afterwards, the mixture is divided and allowed to remain in the cheese booth for another 12 hours. Finally, it is drained, salted and allowed to mature for at least 2 months.
    羊奶先在18-22℃下放置,直到酸度达到35oD,然后被冷却到2-4℃,保持24小时。再被加热到12-14℃,添加凝乳酶,奶在12小时内凝固。随后,凝乳块被切割,再放置12小时。最后,凝乳块被沥干,加盐,再成熟2个月。
    分享到: