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Jihočeská zlatá niva cheese: Difference between revisions
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|title=Jihočeská zlatá niva cheese suppliers, pictures, product info | |||
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|keywords=#cheese #jihoaeskazlatanivacheese #bluecheeses #bluecheese #cheeses #cowsmilk #czo #dairyproducts #whey #brine #easterneuropeancheeses | |||
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|description= The basic raw material used in production of this natural CZO cheese containing mould is dairy processed cows' milk | |||
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[[Image:Jihočeská zlatá niva cheese.jpg|300px|thumb|right|Jihočeská zlatá niva cheese]] | [[Image:Jihočeská zlatá niva cheese.jpg|300px|thumb|right|Jihočeská zlatá niva cheese]] | ||
'''Description''' | '''Description''' | ||
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'''Method of production''' | '''Method of production''' | ||
Dairy processed [[milk]] with a fat content of 5,35 % is filled into the [[cheese]]-making machine and commonly used cultures, which ensure good acidification of the [[cheese]] over the entire production and | Dairy processed [[milk]] with a fat content of 5,35 % is filled into the [[cheese]]-making machine and commonly used cultures, which ensure good acidification of the [[cheese]] over the entire production and ageing processes, are added. The characteristic taste of Jihočeská Zlatá | ||
Niva is imparted by cultured ''Penicillium roqueforti'' mould which has been used for decades (the culture stock is generally available for use in the food industry). After the [[rennet]] has been added and [[milk]] curdled, the resulting grains of [[cheese]] are put into wheel-shaped forms. [[Whey]] is drained off and the micro-flora culture developed at a restricted temperature. | Niva is imparted by cultured ''Penicillium roqueforti'' mould which has been used for decades (the culture stock is generally available for use in the food industry). After the [[rennet]] has been added and [[milk]] curdled, the resulting grains of [[cheese]] are put into wheel-shaped forms. [[Whey]] is drained off and the micro-flora culture developed at a restricted temperature. | ||
The [[cheese]] is salted in two phases: first in a saltwater [[brine]] and then by rubbing with large-grain [[salt]]. In the past, | The [[cheese]] is salted in two phases: first in a saltwater [[brine]] and then by rubbing with large-grain [[salt]]. In the past, ageing took place only in natural ageing cellars that were hollowed out of limestone rock. In 2005, due to the increase in production of this [[blue cheese]], air-conditioned ageing cellars equipped with temperature and humidity controls were built. The [[cheese]] ages in the cellars for at least six weeks. The surface of the ripened [[cheese]] is washed or scraped, and then the [[cheese]] is packed in aluminium foil. The packaging must be intact, clean and properly marked. | ||
In view of the biotechnological nature of the product, the [[blue cheese]] must be packed directly at the production facility. This is also necessary to maintain product quality, hygiene and cleanliness, to prevent the [[cheese]] from being confused with [[cheese]] from a different region and, last but not least, to allow better traceability of the product. | In view of the biotechnological nature of the product, the [[blue cheese]] must be packed directly at the production facility. This is also necessary to maintain product quality, hygiene and cleanliness, to prevent the [[cheese]] from being confused with [[cheese]] from a different region and, last but not least, to allow better traceability of the product. | ||
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[[Category:Cows' milk cheeses]] | [[Category:Cows' milk cheeses]] | ||
[[Category:Eastern European cheeses]] | [[Category:Eastern European cheeses]] | ||
[[Category:PDO-PGI-TSG ingredients]] | |||
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