Category:catering food
Question:
What are eat cheese?
Answer:
eat a variety of cheese. The most classic is, and red wine with the years, the red and white two things Douyin each other intrinsic taste of milk until the wine blending, chemical in the mouth, drunk in silence. Cheese can be cut into small squares, with green salad leaves Sheng up, laden with a few walnut, strawberry smb, thyme end of abuse, is a feast for the eyes before the dishes. 39 cold days, the cheese resting in a small pot, the soup into a sticky, used to rinse veal small potatoes and chocolate, fresh warm, thick, big hot Dabu, This is another way of heating the original mountain men, and now hailed as French pot. Cheese is a French daily food is the staple food is snacks, afternoon tea is the best children’s snacks, is the dinner main course and dessert sandwiched between the secret weapon is the weapon of Thin fat is fat hearts forever The pain, the overwhelming majority of French men and women is difficult to resist the temptation.
eat cheese could be more, do Western ingredients, can stand alone as a main course can also be caught in the bread, cookies, hamburgers to eat together, or with salad, noodles mixed with food. The most classic is accompanied by the direct consumption of red wine. Red and white matter between the two caused the mellow wine and cheese frankincense, until the wine blending milk, enjoy the feeling of intoxication. Autumn and winter season, hot pot in power. Put cheese on a small pot until it melts into a sticky, soup, bread and dried again Shabu-Shabu class, fresh thick warm, this is the popular French pot.
one, cream cheese (cream cheese), a kind of immature full-fat cheese, processed, its fat content can exceed 50%, mild taste and fine texture.
2, compared with natural cheese (Brie Cheese),), one of France’s most famous cheese, as produced in the ratio of natural areas in Central Province is named. There are many varieties, the general color from whitish to pale yellow, soft taste salty, rich milk fragrance. Cylindrical dish, diameter 18-35cm, weight 1.5-2kg, creamy 45%. Natural cheese than the first system in the 17th century, in 1918 known as the “king of cheese”, renown throughout the world. Than the preservation of natural cheese, the best approach is to cut that side easy to put a clean cardboard (so you can stop the flow of cheese), and then store it in a cool place or on the refrigerator.
3, hermoso lira cheese (mozzarella cheese),, Italy Campania Naples Lights local production of a cheese made from the milk into the water, the color yellow, heavy 0.5-1kg, creamy 50 %. This cheese is one of the important raw material for production of PIZZA.
4, Cheddar (Cheddar cheese),, United Kingdom Suomosete county car up to the local production of a full-fat milk, hard cheese, a long history. Color white or golden yellow, organization delicate taste soft, heavy 30-35kg, creamy 45%.
5, Aimantala cheese (Emmental cheese),, Germany, a well-known cheese, to name origin. Creamy 48%, weight 70-85kg, concentrated fruit flavor, taste stimulus.
6, Parma cheese (Parmesan Cheese),: an Italian hard cheese, cooked dry after years of Chen made the color yellow, with a strong fruit flavor, generally there are supermarkets, canned boxed or iron powder Parma cheese-like sales. Parmesan Cheese uses a very broad, not only can rub into the debris, as the Italian-style pasta, soup and other dishes of condiments, but also made of fine sweets. Italy is often put chunks of Parmesan Cheese consumption, together with the figs and pears, or it Baicheng small pieces, accompanied by an aperitif, as a pre-dinner small. Also because of its maturity is longer, so more easily than any other cheese of human digestion and absorption, has become the world’s best varieties of cheese.
7, blue cheese (blue cheese),, usually made of milk, with markings caused by mold, which has a unique flavor.
good cheese category
classified according to water content of soft, medium soft, medium hard or hard. It also can follow the practice and is divided into the following form:
fresh cheese: Just add milk heating or enzyme agglomeration, the package gauze squeezed water. Such are bought to eat them several days in the refrigerator fresh and must be eaten for a week. This category includes cottage cheese, cream cheese, Greek feta, the French framage frais, petite suisse, Sainte-Marie, Italy Maschepone, mazzarella, sheep milk ricotta, and Indian paneer.
flower skin soft cheese),: This cheese has a layer of white powder scattered pink skin, and soft heart. General This cheese to cheese pressed into small round cakes (other shapes rare), then sprinkle with penicillium, the success of one or two months. After cutting the heart directly to get a soft coated bread. This category includes
Scotland Bonchester
French Brie, Camembert, Carre de L’est, chaource, coulommiers, feuillr de dreux, fougeru, neufchatel.
Prosperity cheese: This cheese and flowers skin soft cheese similar to the practice, but with the Add the cream of the milk, fat content from 40% -50% rise to 75%. This category includes
France Boursault, Boursin, Excelsior, Lucullus, Pierre Robert. Wash skin
cheese),: This cheese is also skin soft cheese and flowers similar to the practice, but out of Scleroderma, the block foam into the saline or alcohol. Soaked skin brighter, from beige to red. Normal skin compared thick foul taste, most people do not eat. This category includes
Danish Esrom
Germany and the Netherlands Limburger
Ireland Milleens
Germany’s Munster
Belgium Renmoudou (Piquant)
Italian Taleggio
England Torville
Switzerland and France Vacherin
France Bergoues, Chaumont, Coeur d’Arras, Dauphin, Epoisses, Langres, Livarot, Maroilles, Murol, Nantais, Pont l’Eveque, Reblochon, Saint-Florentine, Saint-Nectaire, Saint-Paulin, Saint-Remy, Sorbais, Trappiste de Belval
blue cheese ),: This cheese is caking after, sprinkle with Penicillium Glaucum, and briquetting. The bacteria grow into the blue section. There are many of these are generally made of soft cheese can be changed to blue cheese. Blue cheese flavor heavy, addictive habit of eating a few times before. The most famous is the Italian Gorgonzola, French Roquefort, and British Stilton.
hard-cooked cheese),: This cheese is caking after the break cooked, and then try to squeezed all the moisture, tend to be more rigid.
Health press cheese),: Health Press, including a variety of cheese, all kinds of hard and soft and taste are the only feature is not cooked.
goat cheese),: goat cheese is made with goat’s milk. Start the poor, cheese, because the poor can only be raised to eat anything from a sheep. European goat cheese is soft, but the British were soft with hard. Some goat dairy sheep Sao taste, and cattle, but mostly about cheese.
sheep cheese),: sheep cheese flavor in between the goat cheese dairy and cattle. Many pairs of cow’s milk allergy, but it is people love to buy sheep cheese cheese.
consumption
different countries have different practices. Eat a lot of cheese. French people often eat in the main course, cheese and wine do come up with a dish, in the sweets before. Italian cuisine, when added to burn a lot of added cheese, such as noodles and pies. Greeks with lettuce, olives and cheese salad.
many Chinese people eat cheese uncomfortable for two reasons. The first is that too much cheese nutrition, eating a cheese and eat it bigger than a piece of fat meat, like eating bloated, indigestion, the more so the more hard cheese. Another reason is unable to digest toffee is generally relatively soft cheese to eat only this issue. If you can not drink milk, normally do not eat fresh cheese.
the famous cheese foods include: cheese cake, cheese, fried egg, French onion soup.
tiramisu is produced using the Italian Mascarpone cheese (mascarpone cheese), are a kind of fresh cheese.
Chinese:奶酪都有哪些吃法？
类别: 餐饮食品
问题:
奶酪都有哪些吃法？
回答:
奶酪有多种吃法。最经典的就是和红酒配着来，红白两物相互逗引对方内蕴的味道，直至酒乳相融，化在口里，醉在心里。奶酪可以切成小方块，用翠绿的色拉菜叶盛起来，缀上核桃仁儿，草莓尖儿，百里香末儿，便是一道赏心悦目的前菜。三九寒天时，把奶酪搁在小火锅里，化成稠稠的汤，用来涮小牛肉小土豆和巧克力，鲜浓温暖，大热大补，此乃当初山里人取暖的法子，现在被尊为法国火锅。奶酪是法国人的日常食品，是主食也是零食，是孩子们{zj0}的下午茶的点心，是晚宴中夹在主菜和甜点间的秘密武器，是瘦人发胖的利器，是胖子心中永远的痛，是绝大多数法国男女难以抵挡的诱惑。
奶酪的吃法可多了，可做西餐配料，可单独作为主菜，也可夹在面包、饼干、汉堡包里一起吃，或与色拉、面条拌食。而最经典的就是配上红酒直接食用。红白两物相互引发酒的醇香和奶酪的乳香，直至酒乳相融，尽享迷醉的感觉。秋冬时节，火锅当道。把奶酪放在小锅里，待它融化成稠稠的汤，再来涮肉类和面包干，鲜浓温暖，这便是时下流行的法国火锅。
一、奶油奶酪（cream cheese ），一种未成熟全脂奶酪，经加工后，其脂肪含量可超过50%，质地细腻口味柔和。
二、比然奶酪（Brie Cheese ），），法国最xx的奶酪之一，因产于中央省的比然地区而得名。有许多品种，一般色泽由淡白到淡黄，质软味咸，奶香浓郁。呈圆碟状，直径18-35cm，重量1.5-2kg，含乳脂45%。比然奶酪最早制于17世纪，1918年被称为“奶酪{zw}”，响誉全世界。比然奶酪{zh0}的保存方法是在切开的那易面放上一块干净的硬纸板（这样可以阻止奶酪流动），再把它储存在阴凉的地方或放在冰箱里。
三、莫索里拉奶酪（mozzarella cheese），，意大利坎帕尼亚那布勒斯地方产的一种淡味奶酪，由水牛乳制成成，色泽淡黄，重0.5-1kg，含乳脂50%。此奶酪是制作PIZZA重要原料之一。
四、车达奶酪（Cheddar cheese ），，英国索莫塞特郡车达地方产的一种硬质全脂牛乳奶酪，历史悠久。色泽白或金黄，组织细腻，口味柔和，重30-35kg，含乳脂45%。
五、埃曼塔拉奶酪（Emmental cheese ），，德国的一种xx奶酪，以产地命名。含乳脂48%，重70-85kg，果香味浓，口味刺激。
六、帕尔玛奶酪（Parmesan Cheese ），：一种意大利硬奶酪，经多年陈熟干燥而成，色淡黄，具有强烈的水果味道，一般超市中有盒装或铁罐装的粉末状帕尔玛奶酪出售。帕尔玛奶酪用途非常广泛，不仅可以擦成碎屑，作为意式面食、汤及其他菜肴的调味品，还能制成精美的甜食。意大利人常把大块的帕尔玛奶酪同无花果和梨一起食用，或把它掰成小块，配以开胃酒，当作餐前小点。又因其成熟期较长，所以比其他奶酪更容易被人体消化吸收，现已成为世界上{zj0}的奶酪品种之一。
七、蓝奶酪（blue cheese ），，通常以牛乳制成，具有因霉菌引起的斑纹，因而有独特的风味。
分类
做好的奶酪按照含水量分为软，中软，中硬或硬。另外还可以按照做法和外形分为以下几种：
鲜奶酪 ，：只是奶加热或加酵素结块之后，包纱布挤干水分。这种要现买现吃，可以在冰箱里放几天保鲜，一个xx一定要吃掉。这类包括 cottage cheese, cream cheese, 希腊的 feta, 法国的 framage frais, petite suisse, Sainte-Marie, 意大利的 Maschepone， mazzarella, 绵羊奶的 ricotta, 和印度的 paneer。
花皮软奶酪 ），：这种奶酪有一层粉红撒白粉的皮，和软软的心。一般这种奶酪把鲜奶酪压成小圆饼(别的形状少见)，然后撒上 penicillium，一到两月成功。切开之后直接拿柔软的心涂面包。这类包括
苏格兰的 Bonchester
法国的 Brie, Camembert, Carre de L’est ,chaource, coulommiers, feuillr de dreux, fougeru, neufchatel.
富强奶酪：这种奶酪和花皮软奶酪做法相似，但是用添加奶油的牛奶，脂肪含量由40%-50%升到75%。这类包括
法国的 Boursault, Boursin, Excelsior, Lucullus, Pierre Robert。
洗皮奶酪 ），：这种奶酪也和花皮软奶酪做法相似，但是出硬皮之后，整块泡入盐水或酒。泡好的皮比较亮，从杏色到红色。一般皮的味道比较浓臭，大都人不吃。这类包括
丹麦的 Esrom
德国和荷兰的 Limburger
爱尔兰的 Milleens
德国的 Munster
比利时的 Renmoudou(Piquant)
意大利的 Taleggio
英格兰的 Torville
瑞士和法国的 Vacherin
法国的 Bergoues, Chaumont, Coeur d’Arras, Dauphin, Epoisses, Langres, Livarot, Maroilles, Murol, Nantais, Pont l’Eveque, Reblochon, Saint-Florentine, Saint-Nectaire, Saint-Paulin, Saint-Remy, Sorbais, Trappiste de Belval
蓝奶酪 ），：这种奶酪是在结块之后，撒上 Penicillium Glaucum，然后压块。这种xx会长成蓝色条文。这类有很多种，一般做软奶酪的都可以改为蓝奶酪。蓝奶酪味道很重，要吃上几次才会习惯上瘾。最有名的是意大利的 Gorgonzola, 法国的 Roquefort, 和英国的 Stilton。
硬熟奶酪 ），：这种奶酪是在结块之后，打碎煮过，然后尽力挤干所有水分，一般比较硬。
生压奶酪 ），：生压奶酪包括很多种，各种软硬和味道都有，{wy}特点是没有煮过。
山羊奶酪 ），：山羊奶酪是用山羊奶制作。开始是穷人的奶酪，因为穷人只能养的起一只什么都吃的羊。欧洲山羊酪是软的，但是英国的有软有硬。有一些山羊酪有羊骚味道，但是大多和牛奶酪差不多。
绵羊奶酪 ），：绵羊奶酪味道在山羊酪和牛奶酪之间。很多对牛奶过敏，但是又爱吃奶酪的人会买绵羊奶酪。
食用
各国有不同的做法。奶酪有很多吃法。法国人经常是在主菜吃完，拿出奶酪和酒做一道菜，在甜食之前。意大利菜烧的时候加进很多加奶酪，如面条和馅饼。希腊人用生菜，橄榄和奶酪凉拌。
很多中国人吃了奶酪不舒服，原因有两个。{dy}是因为奶酪营养太高，吃一块奶酪和吃比它在大一点的一块肥肉一样，吃得发胀，不消化，越硬的奶酪越是会这样。另外一个原因是无法消化奶糖，一般是吃比较软奶酪才有这个问题。如果不能喝牛奶的人，一般也不能吃新鲜奶酪。
xx的奶酪食品包括：奶酪蛋糕，奶酪荷包蛋，法国洋葱汤等。
提拉米苏使用的是产自意大利的Mascarpone cheese（马士卡彭乳酪），是属于鲜奶酪的一种。
