Kèju keluk
Keju asap yaiku keju sing wis diobati khusus kanthi ngobati asap .[1] Iku biasane wis njaba kuning-coklat pellicle kang asil proses ngruwat iki.[2]
Ngobati asep biasane ditindakake kanthi salah siji saka rong cara: ngrokok adhem lan udud panas.[1] Cara ngrokok adhem (bisa nganti sewulan, gumantung saka panganan) ngrokok panganan kasebut antara 20 ° nganti 30 ° C (68 ° nganti 86 ° F ). Merokok panas sebagian utawa rampung masak panganan kanthi ngobati suhu udakara 40 ° nganti 90 °C (104 ° nganti 194 ° F ).
Keju umum
[besut | besut sumber]Sawetara keju asap sing umume diprodhuksi lan didol kalebu Gruyère asap, Gouda (rookkaas), Provolone, Rauchkäse, Scamorza, Sulguni, Oscypek, Fynsk rygeost, lan Smed Cheddar .[3][4][5][6]
Galeri
[besut | besut sumber]-
Keju Ostenrik sing asap -
Keju Poacher Lincolnshire sing asap -
Keju Gruyère asap -
Keju asap ing Walanda
Referensi
[besut | besut sumber]- ↑ a b Strawbridge, D.; Strawbridge, J. (2012). Made At Home: Curing & Smoking: From Dry Curing to Air Curing and Hot Smoking, to Cold Smoking. Made At Home. Octopus Books. kc. pt317. ISBN 978-1-84533-726-1. Dibukak ing November 6, 2018.
- ↑ Riha, W.E. (1992). Control of Color Formation in Smoked Cheese. University of Wisconsin--Madison. Dibukak ing November 6, 2018.
- ↑ Strawbridge, D.; Strawbridge, J. (2012). Made At Home: Curing & Smoking: From Dry Curing to Air Curing and Hot Smoking, to Cold Smoking. Made At Home. Octopus Books. kc. pt317. ISBN 978-1-84533-726-1. Dibukak ing November 6, 2018.Strawbridge, D.; Strawbridge, J. (2012). Made At Home: Curing & Smoking: From Dry Curing to Air Curing and Hot Smoking, to Cold Smoking. Made At Home. Octopus Books. p. pt317. ISBN 978-1-84533-726-1. Retrieved November 6, 2018.
- ↑ Magazine, C.; Miller, L.; Skinner, T.; Tsai, M. (2012). Cheese For Dummies. Wiley. kc. 84. ISBN 978-1-118-14552-4. Dibukak ing November 6, 2018.
- ↑ Fleischman, W. (2016). Smoking Meat: Tools - Techniques - Cuts - Recipes; Perfect the Art of Cooking with Smoke. DK Publishing. kc. pt22. ISBN 978-1-4654-5050-0. Dibukak ing November 6, 2018.
- ↑ Hastings, C.; De Leo, J.; Wright, C.A. (2014). The Cheesemonger's Seasons: Recipes for Enjoying Cheeses with Ripe Fruits and Vegetables. Chronicle Books LLC. kc. 37. ISBN 978-1-4521-3554-0. Dibukak ing November 6, 2018.