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Switserlan cheese
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Cubes of Switserlan cheese
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Keju Switserlan yaiku macem-macem jinis keju sing padha karo keju Emmental, keju kuning, medium-hard sing asale saka wilayah sekitar Emmental, Switserlan. Sawetara jinis keju Switserlan duwe tampilan sing khas, amarga blok utawa puteran keju dibanjiri bolongan sing dikenal minangka " mata ". Keju Switserlan tanpa mripat dikenal kanthi jeneng "buta".[1] Iki diklasifikasikaké minangka jinis Switserlan utawa keju Alpine .

Keju Switserlan saiki diproduksi ing pirang-pirang negara, kalebu Amerika Serikat, Finlan, Éstlan, lan Irlandia. Kadhangkala digawe nganggo susu pasteurisasi utawa part-skim, beda karo asline saka Switserlan sing digawe karo susu mentah.[2] Departemen Pertanian Amerika Serikat nggunakake istilah keju Switserlan lan keju Emmentaler kanthi ganti.[3][4] Ing Australia, kaloro istilah kasebut digunakake, uga keju gaya Switserlan, ing sawetara kasus mbedakake kalorone.[5][6] Istilah keju Switserlan kadhang digunakake ing India,[7] sanajan uga asring diarani Emmental, yaiku jeneng sing paling umum ing Eropa.

Referensi[besut | besut sumber]

  1. The Nibble. Cheese Glossary. See the asterisked footnote at the very bottom of that page Thenibble.com
  2. Everything you need to know about Swiss cheese by Erica Marcus, Newsday, July 23, 2014, accessed March 25, 2020
  3. Swiss Cheese, Emmentaler Cheese Grades and Standards, U.S. Department of Agriculture, accessed March 25, 2020
  4. How to Buy Cheese, U.S. Department of Agriculture (1971), p. 15
  5. How to Make Swiss Cheese, Country Brewer, accessed March 25, 2020
  6. Valerie Pearson. Home Cheese Making in Australia: Simple Recipes You Can Make at Home, 2nd edition, unpaged, Chapter 4, "Eye Cheeses"
  7. Why do some types of cheese have holes, Times of India, July 13, 2019, accessed March 25, 2020