E lawelawe i kahi Pāpale Kūmaʻe no Dessert

ʻO ka lawelaweʻana i ka palaoa i ka hopena o kaʻaina awakea he hoʻololi maikaʻi ia i nā meaʻai maikaʻi. ʻO kēiaʻano Pākehāʻo ka hanaʻana i kaʻohi e like me ka meaʻai, ke hopu mau nei i nā lā a pau. Hiki ke hoʻohanaʻia kekahiʻano o ka cheese i mea papahele, akāʻo kēia mau meaʻehā i ka hopena o kaʻai. ʻO ka hapa maikaʻi loa e pili ana i kaʻahi no ka meaʻai,ʻo ia ka wikiwiki a maʻalahi.

I ka lawelaweʻana i ka hīkī e like me ka papaʻaʻahi, e noʻonoʻo pono i ka lawelaweʻana i ka meaʻona waina: Moscato d'Asti, Tokai,ʻo Gewurztraminer, aʻo Sauternes paha. ʻO nā waina a Barley a me nā meaʻono'ē aʻe e like me ka Belgian style Dubbel e hana maikaʻi, aiʻole e ho'āʻo i ka sherry Pedro Ximenez. E noʻonoʻo i nā hua hou a iʻole i kahi'alala nui (e like me ka paʻi fiku, ka'inā kuʻi, aiʻole ka meli) ma kaʻaoʻao.

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  Brillat Savarin

  ʻO Brillat Savarin he ukuʻaila (ka inoa o "creme" aiʻole ka "uliuli"),ʻo ia kahiʻano leka i loaʻa i ka momona i loko o 75%. ʻO kēia kahi paeʻoi aʻe ma mua o kaʻahi e like me Brie, kahi i ulu ai ka momona ma waena o 60% -74% a ua manaʻoʻia he pālua. ʻEkolu'anuʻakoʻa he'enela, pākī, a me ka buttery, kahiʻono haʻahaʻa. Hoʻomaʻaʻia no nā hebedoma 4 i ka 5, he nani, Brimet Savarin, heʻoluʻolu loa, a he wahi maʻalahi-no ka meaʻai.

  Ua hakuʻiaʻo Brillat-Savarin e ka mea hana i nā mea hanaʻohi a Henri Androuët i nā makahiki 1930 a ua kapaʻiaʻo ia ma hope o ka gastronome a me ka epicure 1900,ʻo Jean Anthelme Brillat-Savarin. He kumulāʻauʻoihana i hanaʻia e nāʻailaʻekolu e waiho ana ma ka'āinaʻo Ile de France.

  ʻO kekahi mau meaʻai'ē aʻeʻekolu'ē aʻe e nānā aiʻo Saint Andre, Explorateur a Delice de Bourgogne (French) a me Mt. ʻo Tam, Largo, a me Champlain Valley Triple (USA).

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  ʻO Blue River Blue

  ʻO ka Rogue River Blue kahi pilikino i hanaʻia i ka manawa wale nō i ka wā e ulu ai ka waiū o ka bipi i ka mea maikaʻi loa e hana i kēia'ūni nani. Hoʻopiliʻiaʻo Blue Blue Blue i nā lauʻiliahi Syrah i hoʻonaniʻia i ka mīkini lau. Hāʻawi kēia i ka'ūni uliuli i kahiʻala mīmī, momona, a me ke ahi me ka meaʻala, blackberry, vanilla, hazelnut, kalekaleka, a me nā meaʻai nūnē eʻikeʻia ai kēia cheese.

  Hoʻomaopopo ikiʻia ka pāpelu i kona mau makahiki. Heʻoi aku ka paʻakai a me ka paʻakai ma mua o kekahi mauʻanoʻano uliuli, he hopena maikaʻi ia i kahiʻaina, keʻole i ka wā i paiʻia me ka wainaʻala.

  Ua hoʻomaopopoʻiaʻo Rogue River Blue ma ka makahiki 2003 i ka wā i hoʻopiʻi aiʻo ia i nā European titans e like me Roquefort a me Stilton ma ke World Cheese Awards ma Lākana.

  ʻO nā meaʻaiʻeleʻele'ē aʻe e noʻonoʻo i ka meaʻai,ʻo iaʻo Gorgonzola, Cashel Blue, Great Hill Blue, a me St. Agur, ka mea i maʻalahi a nani loa.

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  ʻO'Aged Gouda

  ʻAʻole e like me ka'ōpio'ōpiopio, ka maʻalahi a me ke akahai,ʻo Gwoda kekahi meaʻono, paʻakai, butterscotch a me kahiʻano maʻalahi loa. ʻO kona laulā hohonu hohonu i kaʻalaniʻala, a ua like loa keʻano me Parmigiano-Reggiano. Inā hiki iāʻoe keʻike iā Goudaʻelemakule noʻelima mau makahiki, aiaʻoe i loko no kahi hana. Hoʻomaʻuʻia kēia hīnaʻi, ua like ia e like me kaʻaiʻana i ka lole. He nui ka poʻe kahikoʻo Gouda e pani no ka palaoa Parmesan no ke kī.

  Pāpaʻi me ka waina Bela ikaika a me nā wainaʻona a me ke kī.

  Ināʻaʻole hiki iāʻoe keʻike iā Gouda iʻelemakule no ka makahiki 2-5,ʻo nā meaʻai likeʻole e like me Romano aʻo Prima Donna.

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  Pākī

  ʻO kēia hīpī kao e hoʻoulu ai i ka waiū i hanaʻia ma Oregon heʻelemakule noʻekolu pule i kahiʻano haʻahaʻa a pa'ū me nā hua fenugreek. I ka wā o kaʻelemakule, ua hoʻohuliʻia a huiʻia kēlā me kēia huila i kēlā lā i kēia lā.

  ʻO nā hua o ka fenugreek e hāʻawi aku i ka'ūni liʻiliʻi i ka meaʻono, kahiʻalaʻoluʻolu me nā meaʻono, ka meaʻala, ka mea loloa, a me ka hamo. He hana kūikawā kēia, akā, ua kūpono i kahi papaʻaina.

  Ināʻaʻole hiki iāʻoe keʻimi iā Fenacho, e nānā i ka Purple Haze, kahi līpū kao i huiʻia me ka pollen fennel a me ka lavender.