Nezonka zamasi French kunye neentlobo zabo. Top 10 no French

Sisi - iqhayiya yaseFransi. Bona baziwa ehlabathini lonke, njengoko befumana incasa ongenakoyiswa nevumba.

In French, igama elithi "sisi" iyalila "le fromage" (okanye kweyoqobo - le fromage). Kukholelwa ukuba sisuka egqwethekileyo "formazh" oko kukuthi, "ukwakheka" okanye "bakhe". Kwaye oku akukho ngozi. Emva kokuba ubeko ubunzima curd, nto leyo akhiwa coagulation ubisi ngohlobo kwisigaba esibaluleke kakhulu ekwenziweni lo sisi.

Ukuza kuthi ga ngoku, France uvelisa ngaphezu kwe-500 iintlobo imveliso yobisi. Yaye ngamnye kubo u hlawuleke hi ngohlobo lwayo. sisi French inokuba ezithambileyo okanye nzima, aselula okanye waphilisa, camera uqweqwe eqinileyo okanye ukungunda, ukususela ubisi iinkomo neebhokhwe.

Noko ke, iingcali kumangaliswa nje ukwahluka imveliso, kodwa isixa okukhulu iifomu zawo. Umzekelo, nezonka zamasi French, ifoto apho thaca kweli nqaku ziyafumaneka kwi imilo sekile, IiCD, amaxande, amagubu, izikwere, emi nokuxoka iisilinda, nemivalo, iikhowuni, oonxantathu neentliziyo.

Kutheni na le mveliso ithe yenziwa ngendlela enye? Into yokuba zonke zamasi isiFrentshi umlando lobuqu yabo, ubomi, nkqu umlinganiswa. Umzekelo, nezonka zamasi ezifana Camembert kunye Brie zisoloko yenziwe ngohlobo idiski. Kungenxa kule fomu, imveliso ekhulisa ngokufanayo kwaye icace phandle okunencasa kakhulu.

iimpawu izinto

Zonke zamasi French kufuneka nje kuphela inkangeleko imbali yakho; kodwa igama elikhethekileyo. Ngenxa yoko, imveliso nganye kumakishwa AOC. Oku kuthetha ukuba le ndlela ophethe Appellation d'origine contrôlée, oko kukuthi isihloko Aboriginal-elawulwa ukuba kunikwa kuphela ezo zamasi bazifezekisayo iimfuneko imithetho ekhoyo.

Ngoko ke, kukho iindidi sisi French kufuneka zenziwe kuphela ngezinto ekrwada kwizinga eliphezulu, okt ubisi. Ngaphezu koko, yonke inkqubo yokuvelisa imveliso kufuneka zihambelane zokupheka wase kunye nezithethe.

Itshizi, leyo unegama ohambelana French, ingaveliselwa kuphela kummandla ka France apho kulungiselwe ngokwembali.

Ukumakishwa wokuqala AOC Roquefort sisi oko eyanikwayo ngo-1925, kwaye yokugqibela - lo sisi Rigotte de Condrieu ngo-2009.

ngezigaba

karhulumente nganye yokuhlelwa yaso zamasi kunye nenkqubo yabo kunye nophuhliso lwesigama. Kodwa uninzi le mveliso kube lula kumiselwa kwiqela ngokusekelwe kuphela kwifom yayo isakhiwo kunye neefom umgaqo soma apho kuxhomekeke isixa ukufuma lo sisi (okanye ekuthiwa-serum).

Ngokusekelwe kule nkqubo, nezonka zamasi waseFransi lungahlulwa-hlulwa zibe iintlobo ezifana:

• okutsha;
• Fresh ebona;
• soft ezimhlophe;
• semi-soft;
• eqinileyo;
• blue;
• eliphekwe.

Asikwazi ukuba oku okanye itshizi iresiphi French singaquka mhlawumbi yenkomo okanye ibhokhwe okanye ubisi zeegusha. Ukongeza, le mveliso ingaveliselwa kwiifama zabucala okanye indlela mveliso.

cheese fresh

Ukuze uqonde ukuba yintoni umahluko iintlobo ezithile zamasi French, kufuneka sijonge ukuba ngokweenkcukacha.

sisi Fresh Kulula ngokufanelekileyo ukwahlula kwezinye iintlobo. Kakade ke, kufuneka ube kumgangatho emhlophe ekhazimla. Loo imveliso akukho inshorensi. Ngokuqhelekileyo, oko ilungele ukusetyenziswa emva kweentsuku nje ezimbalwa okanye iiyure emva kungamampunge.

sisi Fresh ngokulambisa babe ixesha ibonakalise ivumba zemathiriyeli ekrwada ezisetyenziswa kuzo. incasa yawo ngokuqhelekileyo wachazwa elithozamisayo, njengamasi, okanye ahlaziyayo ubumuncu.

French soft sisi Buletti de Cambrai inxulumene itshizi entsha. Lubonakala yi isiqulatho esiphezulu sokufuma. Ngenxa yoku, kuba ithambile. It yenziwa ngobisi lwenkomo kongezwe parsley, tarragon, chive kunye ngokoma.

Ukuyondelelana kwendlela lo sisi entsha inokuba evakalala, friable okanye ezinezikhondo. Noko ke, imveliso enjalo yenziwe ngohlobo esiqinileyo yaye kufana namasi.

Sebenzisa sisi entsha ngokusasaza phezu isonka upholile. Ukongeza ibhalwa iwayini kancinane elinuka.

no abaDala fresh

Ngokungafaniyo itshizi fresh, olu hlobo nasekuvunweni woma zewayini kunye kulawulo ekhethekileyo ukufuma kunye iqondo lobushushu, okanye emagumbini ezizodwa. Ngenxa yale mpatho, imveliso sigqunywe uqweqwe amagwele ngumngundo.

Abameli edume kakhulu kolu hlobo etshizi ziveliswa kwi-Loire Valley. Njengomgaqo, zenziwe ngobisi bebhokhwe kongezwe imifuno kunye nobulawu. nezonka zamasi ezinjalo zihambisana ngamagqabi brown okanye umdiliya, oluthi luqokelelane kumphezulu umngundo.

Traditional French itshizi ibhokhwe Saint-Maure de Touraine i ekwenzeni isonka samasi zakudala. likumyinge bechaphazela nothuthu, ugqunywe sokubumba ezintofontofo emhlophe, kwakunye namabala yellow, pink zombala ezingwevu. Kule nkqubo yokukhulisa ikhephu-ezimhlophe ubunzima iba ngakumbi ashinyeneyo ngakumbi. Ekuhambeni kwexesha, lo isongo lemon ezendeleyo le mveliso uba ngesandi esiphantsi ukukhanya Nutty.

Soft cheese emhlophe

Nezonka zamasi ezi lolu hlobo ogqunywe uqweqwe abamhlophe yaye uzinzo ukusuka kulwelo ukuya phantse grainy. Abanalo aba mushroom incasa. iintlobo Okuninzi gentle samasi French uba namona kancinane amakhowa abatsha hay, kunye isuphu eqinileyo nezizinzileyo ufana cream eyenziwe amakhowa asendle, kunye ubukrakra ngokungangqalanga of edandelion.

Loo imveliso uveliswa nebhokhwe, inkomo okanye ubisi emfutshane. Ukongeza, badla isonka samasi emhlophe eyenziwe ngobisi iinkamela okanye buffaloes, nto leyo ngokungathandabuzekiyo inegalelo umbala wabo.

Eqweqweni lohlobo sisi ingaba frangible, zingcakacile, ulisebenzisa emhlophe wawutyabeka kunye velvety nesithokothoko. Ezi zinto zixhomekeke ekubeni imveliso kwaye ukhethe feedstock.

Young sisi French kunye ngumngundo omhlophe ukuyondelelana yekalika. Nangona kunye nobudala kuba bukhrim.

Ummeli ubalaseleyo lo sisi emhlophe eliphantsi Camembert de Normandie. Oku kudla wakhonza kunye newayini ebukekayo ebomvu "nezibaya du Rhône".

nezonka zamasi semi-soft

Ezi ntlobo samasi zahluke kakhulu enye kwenye ukuguda noburhabaxa kwakunye imbonakalo. Zahlula-hlulwe ngamaqela amabini:

1. Nezonka zamasi ne Amakhasi owomileyo, ngokucotha komzimba. kuvisisana kuyahluka elastic ukuya incasa ethambileyo Nutty amnandi kunye uqweqwe obhityileyo ukuya tyanuchih nzima ngomculo okuneziqholo wezimbali "wentlonze" uqweqwe.
2. Itshizi kunye yokuncamathelisa iorenji uqweqwe. Zinelungelo ukungqinelana noko ithambile. Le ukungcamla le mveliso piquant kwaye ezinevumba, kunye namanqaku yomsi.

A ummeli abadumileyo samasi semi-eliphantsi Gaperon. Oku ekuveliseni Auvergne ukususela ubisi lwenkomo. intloko Okunye hemispherical le mveliso ubunzima malunga 400 g Gaperon yintlama iye elastic nzima uqweqwe. Inkqubo yokuvelisa idityaniswa kuso ipepile negalika, leyo ukunika imveliso incasa eliqaqambileyo. Ngenxa yokuba abalupheleyo lo sisi buxhonywe ngomlilo, iba amanqaku ecacileyo yomsi.

cheese Nzima French

Large intloko sisi nzima ngohlobo kwevili enkulu, igubu okanye nesilinda kwenzeka phantse onke amazwe apho kuphuhliswa cheesemaking. Njengomgaqo, zenziwe lenkunzi yebhokhwe, iigusha okanye ubisi lwenkomo. Le uqweqwe imveliso onjalo kuba ecwebezelayo kwaye agudileyo, kunye roughened. Njengoko ivumba ukuguga kunye incasa sisi nzima ichwa- esintsonkothileyo. Ngaphezu koko, imveliso kunye ixesha elide kakhulu sivuthiwe uba grainy kwaye upholile.

Ummeli sisi nzima yi Conte. Le uju kwase French. Yena wenza kummandla Franche-Comté, nto leyo ibekwe empumalanga kweli lizwe. Emva wokwenziwa, abalimi abaninzi wathumela lo itshizi sesichengeni iinkampani zobisi ezinkulu. In izisele ukuba zivuthiwe iminyaka emibini.

nzima itshizi incasa kuxhomekeke nangokuvela kwalo. Ngokupheleleyo imveliso ivuthiwe kunokuba incasa elibukhali. Ke ukuba lo sisi entsha, nto ihlala ithambile, ubisi kunye nut.

cheese blue French

ngumngundo Blue libhekisela penicillin. Mu kuya kwa nshita emhlophe, ayithethi ukuphuhlisa ngaphandle kwaye ngaphakathi kwe lo sisi.

Ngenxa umngundo oluhlaza, idala isixa esikhulu etshizi. Abaninzi kubo uyisongele ngefoyile, into leyo eyenza igalelo kulondolozo ikeyiki umanzi kwaye uncangathi.

Nakuba iintlobo ngeentlobo itshizi blue, bonke babe incasa ezibukhali okuneziqholo, kananjalo sibe isangqa ebuntsimbi ukukhanya. Umxholo ityuwa kwezi mabakala iphezulu kakhulu kunaleyo kwabanye. Isipho ufane nabo blue kunika imveliso mbala engaqhelekanga nje kuphela, kodwa kwabhalwa elinamandla.

Ngokwemiqathango samasi Amakhasi omanzi kufuneka rhoqo sizizifanya ngumngundo kwisisu. Ke iintlobo kunye uqweqwe eqinileyo, ukuba ashinyeneyo ngakumbi.

Ummeli ubalaseleyo lo sisi blue yi Roquefort. isenzo sakhe kwazalelwa Midi-zasePyrenees. Emiqolombeni bawo ukuvuthwa.

Ngokutsho legend, ubonakele le mveliso malunga namawaka amabini eminyaka eyadlulayo. Ngenxa yeempembelelo lover yakhe, umalusi ngasekhohlo isidlo lwakhe ngohlobo izilayi zezonka kwakunye neqhekeza lesonka samasi emqolombeni. Phezu kwalo, yena bakhumbula iintsuku nje ezimbalwa. Kwathi, akuba ebuyile, umalusi wafumanisa ukuba sisi bangena ngaphakathi umngundo oluhlaza.

Okwangoku, Roquefort yenziwe ezingaphezu kwama-18 amawaka eetoni ngonyaka ngamnye kwaye zithunyelwa phantse kuwo onke amazwe ehlabathini.

Izilayi sisi Lonakele isonka, yidibanise ezahlukahlukeneyo sauce, ulifefe kubo salads nepasta. Njengomgaqo, kufeza sauternes okanye port. Kudla thaca kuye, newayini dessert. incasa yawo sweet efihla incasa ezibukhali ezinetyuwa etshizi, wayezizuzisa ngaphambi silivumba ubisi zeegusha.

eliphekwe isonka samasi

Ngenkulungwane ye-16, cheesemakers Dutch waqalisa ukongeza iziqholo ukuya no zabo. Ngale ndlela ke udale umxube engaqhelekanga flavour engaqhelekanga. nezonka zamasi French-eliphekwe ezenziweyo namhlanje iintlobo semi-soft and hard ezithandwayo, ukuba aye wongezelela imifuno, iziqhamo kunye nezinye nobulawu.

Ummeli evelele samasi eliphekwe yi Buletti d'Ávila. Ukuze wenze oko, abavelisi basebenzisa iqebengwana itshizi asanda Mara. Ocoliweyo kunye tarragon, parsley, ipepile kunye cloves. Emva koko, lo imveliso kwakhiwa ngesandla, kwakunye yendalo ithinti ngedayi Annatto , wafefa nge paprika. Hi ndlela leyi, bube yakutshanje inikela incasa ebukhali ku sisi.

Top 10 no French

Iresiphi itshizi French ingaquka izinto ezahlukeneyo ngokupheleleyo ekrwada kunye nezongezelelo. Zimisela incasa, umbala kunye ivumba. Indibaniso izinto ezahlukeneyo ivumela ukuba isixa elingu kweentlobo ezahlukeneyo samasi, kunokuba, enyanisweni, benza cheesemakers.

Kufuneka kuqatshelwe ukuba abemi eFransi kudala kwasekwa ukhetho zabo zobuqu ngokuphathelele ntetho imveliso. Kulo mba, siye sagqiba ukuze ndinimise phambi i French zamasi top-10. Olu luhlu ekhoyo yonke lo sisi zakudala, nekufuneka isoloko eve ngamnye.

indawo yokuqala - Camembert

Lo sisi French ezenziwe ngobisi lwenkomo mhlawumbi yeyona ilungileyo. Kuyinto jikelele, ngoko ke zithandwa kakhulu nabalandeli le mveliso.

Lula imveliso, kunye nendleko eziphantsi kakhulu yaye incasa elungileyo kuzisa Camembert sisi kwindawo ranking yokuqala.

Beka kathathu - itshizi ibhokhwe, okanye Le chèvre

French sisi yebhokhwe ithatha indawo yesibini. Ngapha koko, ukuba incasa eliqaqambileyo kakhulu yaye abahlukene. Le mveliso iyilungele salads zasehlotyeni kunye lokuhlonipha. Ngaphezu koko, oko wapheka kakuhle kwaye kuhamba kakuhle ezahlukeneyo sewayini.

indawo Okwesithathu - Breben Basque, okanye Basque itshizi ubisi zeegusha

Lo sisi nzima, kuba ukulungiswa apho isetyenziswa kuphela amasi zeegusha. Utyebile kakhulu, sele texture emnandi kunye incasa.

indawo Okwesine - Conte

Yinto cheese nzima French, nto leyo igama layo ukusuka kummandla apho iveliswa (Franche-Comté). ubisi lwenkomo isetyenziselwa ukwenza le mveliso, idlelo kwintaba ephakame kwiimitha 400 ngentla komgangatho wolwandle. Yenza kwi imali ezincinane Iideri kwilali lwentsebenziswano. Technology zokukhokhela lo sisi kuhlala ingatshintshanga kangangeenkulungwane eziliqela.

Conte kwesiliva ngokugqibeleleyo, ngoko ke idla ngokusetyenziswa ekuphekeni Cuisine French (ezahlukeneyo iintlobo isuphu kunye iipayi, fondue, salads, sauce, njalo njalo). umbala Its iziqhamo kunye yintlama bukhrim sisakhiwo esingena kakuhle inyama emhlophe, intlanzi kunye iwayini ezomileyo.

indawo Fifth - Emmental ya

Lo sisi iye zithandwa kakhulu hayi nje kuphela ngenxa nasongo ngokungaqhelekanga kunye incasa, kodwa ngenxa kuhlobo kuyo yathengiswa. Ngapha koko, omama yanamhlanje unqwenela amaxhoba manicure yakho tha lo sisi afefe amaqanda aqhotsiweyo, ipasta okanye amaqanda begilana. Kungenxa yoko le nto Emmental ya yaye yafakwa kwindawo yesihlanu nokubeka French zamasi kakhulu emnandi nezaziwayo.

indawo lesithandathu - Saint-Nectaire

It is a sisi French ezenziwe ngobisi lwenkomo ukuba kuvuthwa iiveki 5-8. Kuba imveliso kuyo zisetyenziselwa igwele sychuzhyu. inyama yayo ithambe kakhulu kwaye elastic. Cheese inombala bulubhelu kunye flavour hazelnuts, ityuwa, amakhowa kunye nobulawu.

Ngokuqhelekileyo, imveliso enjalo ithunyelwa ngokohlobo itankana tyaba ene ububanzi of 21 cm kunye nobunzima 1.7 kg. Zonke sisi Saint-Nectaire wambu uqweqwe lukhuni.

indawo Seventh - Cantal

Lo sisi nzima, kuba inzalelwane kumbindi eFransi, ngakumbi kanye kummandla Auvergne. Nge imveliso yakhe isebenzisa iiresiphi ezindala kakhulu kunye nobuchule. isimo AOC anayo ukususela 1956 wavelisa imveliso, kokubini Iideri asekuhlaleni kwaye kwiifama zabucala.

Cantal itshizi ukunambitheka kuxhomekeke ngexesha sesichengeni sayo. Umzekelo, imveliso zavuthwa ngokupheleleyo na incasa ngokwanelisayo elibukhali. Ke ukuba lo sisi entsha, oko ithambe kakhulu, sele incasa Nutty kunye nobisi.

imveliso olunjalo kufuna inkxaso esemgangathweni. Kuye kwakudala iwayini lwaseBurgundy.

indawo lesi - Emmental

Le mveliso na incasa emnandi okuneziqholo kunye ompe isici. Xa umongo wale samasi kwisisu enkulu ebonakalayo. phambi kwabo achaze inkqubo yokuvelisa, apho ibhaktiriya ukuvelisa carbon dioxide. Kwamanye amazwe ibizwa ngokuba yi-Swiss, njengoko kunjalo kule meko, yena wenza kuqala.

Kudibaniso betshizi Igruyere, Emmenthal esetyenziselwa fondue.

indawo yesithoba - Reblyushon

It is a sisi French ethambileyo ezenziwe ngobisi lwenkomo ekrwada kummandla Savoie, edulusele emazantsi Alps. Le mveliso i ebizwa ngokuba yi-uqweqwe ndahlamba. Eneneni, emva kokuba ucofe oko ndakuhlambulula in anetyuwa.

Reblochon ekuqaleni ekuveliseni ezintlanjeni Arly kunye nethoni. Igama layo livela kwi reblocher isenzi, Oko ukusuka French lithetha "lobisi imazi kwakhona." Ngokutsho ilivo, ngenkulungwane ye-16 amafama uhlawule irhafu, leyo kwakuxhomekeke kwisixa ubisi zaveliswa. Ukunciphisa irhafu, phambi amathokazi hayi amagosa dodaivali. Kodwa emva ekurhoxisweni nabaqokeleli berhafu, le nkqubo lwaqhutywa njalo. Kungenxa yale amafama yobisi kwaye ukwenza itshizi Reblyushon enkulu.

Le mveliso iveliswa ngokohlobo isangqa, nto leyo ekhulisa iiveki 2-4. sisi Kugqityiwe ine Ixolo-orenji safana ubhityileyo yintlama ezimhlophe sweetish.

indawo yeshumi - Roquefort

Lo sisi French blue. Luhle salads kunye kwemifuno. Ukongeza, le mveliso wakhonza kunye thowusti newayini emhlophe. Aliveze amasi kwiindawo lezimvu. Emva elide exposure itshizi unenxaxheba ukungcamla hazelnuts.

Ngoku uyazi ukuba yintoni sisi elinesibini yeyona ethandwa kakhulu phakathi isiFrentshi. Kodwa ukongeza kula mabanga, bekuya kuba kunqweneleka ukuba okunye. Ukuba lweFIFA waba 11, wakhe, ngaphandle kwamathandabuzo, lwaluzakuba soft yebhokhwe French itshizi Sainte-Maure de Touraine, nto leyo eye incasa anetyuwa-imuncu kunye incasa Nutty. Yena ikhula ukusuka kwiintsuku ezili-10 ukuya kwiiveki ezi-6.

Ukongeza, ndifuna ukuba ukhanyise soft French yebhokhwe itshizi ekuthiwa Le Chabichou du Poitou. It has Ivumba ezithile zobisi kunye isongo onamandla Nutty.

Lo sisi ethandwayo French kunye livumba elibi

Vieux Boulogne - lo sisi kakhulu stinky French, evela kwidolophu Boulogne-sur-Mer e Nord-Pas-de-Calais. Oveliswa ngokusekelwe ubisi lwenkomo unpasteurized kunye kuvuthwa kangangeeveki 7-9. Intloko le mveliso ngokumila square.

Vieux Boulogne sisi yaziwa kulo lonke ihlabathi ngenxa ivumba zalo. Ekwindla 2004, iingcali waseYunivesithi wayinika ubume "abaninzi sisi uyanuka."