爱尔兰著名奶酪（8）威克洛布里蓝纹奶酪Brie blue cheese编者按： 奶酪的创新原来还可以如此奇妙。酸奶和奶酪用混合细菌发酵的品种有很多。用毛霉菌和青霉菌混合发酵制作奶酪非常奇特，霉菌属于好氧菌，生长繁殖过程中需要大量的氧气；毛霉菌是气生型扩展性霉菌，在24-48小时可以迅速长满奶酪表面，而青霉菌在奶酪内部的空隙间缓慢的生长繁殖，形成一种温和的外部奶油色，内部蓝色纹理的奶酪，这就是爱尔兰奶酪工匠杜约翰和伯尼·亨彭斯托尔在威克洛农场最先用手工制作的布里蓝纹奶酪。 Editor's note: Cheese innovation can be so wonderful. There are many varieties of yogurt and cheese that are fermented with mixed bacteria. It is very strange to make cheese by mixing mucor and penicillium. The mold belongs to aerobic bacteria and needs a lot of oxygen in the process of growth and reproduction. Mucor is an airborne extensibility mold that quickly grows on the surface of cheese within 24 to 48 hours, while penicillium grows and reproduces slowly in the Spaces inside the cheese, forming a mild creamy exterior with a blue interior texture, which was first hand-made Brie blue cheese by Irish cheese artisans John Dewey and Bernie Hempenstall at Wicklow Farm.
布里蓝纹产品信息 奶源：由巴氏灭菌的牛奶制成 原产地：爱尔兰 地区：威克洛 家族：蓝色 类型：软的，手工的，软熟的 质地：黄油和奶油状的 外皮：开花 颜色：淡黄色 味道：黄油状的，奶油状的，温和的 香气：芳香的，温和的，蘑菇 素食：是的 生产商：威克洛农家乐奶酪有限公司
威克洛布里蓝纹奶酪的起源威克洛蓝文奶酪是一种布里风格的蓝奶酪，由巴氏杀菌牛奶和素食凝乳酶制成。它是由威克洛的约翰和伯尼·亨彭斯托尔在威克洛郡东南部的小奶牛场制作的。黄油香的黄色糊状物内衬着蓝色的模具，外面包裹着一层开花的外皮。白色蓬松的外皮闻起来有新鲜白蘑菇的香味，平衡了奶油和黄油的味道。淡淡的蓝色并没有盖过黄油和奶油的味道。 Product Information Made from pasteurized cow's milk Country of origin: Ireland Region: Wicklow Family: Blue Type: soft, artisan, soft-ripened Texture: buttery and creamy Rind: bloomy Colour: pale yellow Flavour: buttery, creamy, mild Aroma: aromatic, mild, mushroom Vegetarian: yes Producers:Wicklow Farmhouse Cheese Ltd
The origin of Wicklow Brie blue cheese Wicklow Blue is a Brie-style blue cheese made using pasteurized cow's milk and vegetarian rennet. It is made by John and Bernie Hempenstall of Wicklow Farmhouse Cheese at their small dairy farm in the South East of Co. Wicklow. The butter fragrant yellow paste is lined with blue moulds and enveloped by a bloomy rind. The white fluffy rind smells of aromatic fresh white mushrooms which balance creamy, buttery flavours of the paste. The blue hints are subtle and do not overpower the buttery, creaminess lingering on the palate. |
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