Jihočeská zlatá niva cheese: Difference between revisions

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<GoogleBanner>cheese-pages</GoogleBanner>
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|title=Jihočeská zlatá niva cheese suppliers, pictures, product info
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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 aging processes, are added. The characteristic taste of Jihočeská Zlatá
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, aging took place only in natural aging cellars that were hollowed out of limestone rock. In 2005, due to the increase in production of this [[blue cheese]], air-conditioned aging 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.
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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