Heʻano kū hoʻokahi a makemake loaʻia kēiaʻano o ka cheese
ʻOiai iʻikeʻia he kaʻahi mauna a iʻole ka pīpī alpage , ua hanaʻia kahi hīnaʻi alpine ma nā mauna mai ka waiū o nā holoholona iʻai i nā kuahiwi mauna kiʻekiʻe e ulu ana i kahi nui, momona, paʻakikī paʻakikī. Hiki i ka Alpine tīhi ke kuhikuhi i nā paʻipaʻi Swiss, French a Italian paha i hanaʻia ma nā Alps. Hiki nō iāʻoe ke loaʻa i ka cheese i ka US i hanaʻia ma keʻano alpine.
ʻO nā moʻomeheu a me nāʻano o nā makahiki he nui ka hoʻomaʻemaʻeʻana i nā lālā o ka alpine mai keʻano o nāʻanoʻano'ē aʻe.
ʻO nā kīʻaha pālahalaha o nā'ālepa alpine e likeʻole me ka mea'ē aʻe, e hana ana i ka alpine alina kahi mea punahele o nā meaʻai. ʻO nā meaʻala a me nāʻala o nā meaʻeleʻele alpine e hoʻomaopopo mauʻia e like me ka momona, ka hua, ka mea paʻakikī, ka puaʻa, ka lau nahele, ka'ōmaʻomaʻi a me ka buttery.
ʻO Transhumance Grazing
Ma hea i loaʻa mai ai kēiaʻono? ʻO nā lima koʻikoʻi o nā mea hoʻomalu, ka hoʻomaʻamaʻa kahiko i hoʻopauʻia i nā kenekulia a me keʻano kiʻekiʻe, ka waiū waiū nui o nā bipi e hānai ana ma nā lush, nā mea kanu i nā mea kanu a me nā mauu i loaʻa ma lalo o ka mauna.
I ka pūnāwai, hoʻomaka ka bipi e pipi i ka mauʻu ma nā papahele haʻahaʻa i kahi o ka ua o ka hoʻoilo. I ka hopena o ke kauwela, ua mālamaʻia lākou i nā kiʻekiʻe kiʻekiʻe a ke kau nei ma nā kuahiwi mauna kiʻekiʻe. I ka wā e hiki mai ai ka puaʻa me ka hoʻoweliweli o ka hoʻoilo, eʻai nā holoholona i ko lākou ala e hoʻi i lalo i ka mauna. Uaʻikeʻia kēiaʻano he transhumance.
ʻO ka Cheesemaking
Ua kūkulu lākou i nā kīʻaha hīmeni ma nāʻano kiʻekiʻe o ka mauna i hiki iā lākou ke hana i ka baʻa i kēlā me kēia wahi ma ia hana me ka laweʻoleʻana i ka waiū i lalo i ke awāwa.
Ma muli o nāʻano koʻikoʻi, uaʻoi aʻe ka manaʻo o ka hanaʻana i ka paʻakai nui i ka manawa hoʻokahi i hiki ai i nā kauā lole ke lawe mai i nā weluwelu nunui a paʻakikī i lalo o ka mauna e kūʻai i kaʻeha.
ʻO nā'āpana o Gruyère a me Comté,ʻelua o nā lāʻau momona o ka alpine kaulana loa, he 40'okiha ke anawaena a he kaumaha ke kaumaha o 65 a 85 mau paona.
ʻO ka mīmī, ka hīnaʻi a ka poʻeʻAmelika nui iʻike ai e like me "Swiss Cheese," hiki ke piʻi aku i 44 inkina ke anawaena,ʻeono iniha ka mānoanoa, a ke kaumaha i 220 paona.
Nāʻano
ʻO nāʻano kiko'ī o ka hōʻailona alpine e komo pū kekahi:
- ʻO ke kūlana kūpono, no ka hoʻokumu ponoʻana i nā kūlana hana
- ʻO kahi maʻamau ka paʻakikī i kahi kikokikona paʻakiki
- Hoʻopiliʻia i ka'opena
- ʻO nā wili nui i (e like me ke kauʻana he 20 mau paona)
- Ka hana maʻamau i ka waiū bipi kau. ʻO ka waiu e hoʻomaʻamaʻaʻia i ke ahi ( i'ānenaʻia ), akā,ʻaʻole i hoʻolaha nuiʻia
- Kūleʻa maikaʻi nā lāʻau leʻaleʻa Alpine, e hoʻonanea ana iā lākou no ka haʻalulu a me nā kāpuni'ūpī
- Loaʻa i nā'āleʻa mauna ka lua, aiʻole nā "maka"
Nā'Apana o Alpine a iʻole Mountain Mountain
Eia kekahi mauʻano o ka alpine a iʻole nā mauna momona:
- Nā Emmental
- Hanaʻia
- ʻO Vacherin Friborg
- Appenzeller
- Challerhocker
- Hoch Ybrig
- Prattigauer
- Sbrinz
- ʻO Beaufort
- ʻO Comte
- Ka nui
- ʻO Bra D'uro
- Fontina Val D'Aosta
- ʻO Montasio
- Centovalli Ticino
Nā Hole i loko o ka Mahina
(ʻOiai kekahiʻaʻole he lua)ʻO nā huluhulu Alpine paha he kaulana loa ia no ko lākou mau puka, hiki ke loli i ka nui mai nā pukaʻoliva nui i nā mea liʻiliʻi nui. ʻO nā lua nā huahana huahua o ka hua bacteria CO2 e kapaʻiaʻo Propionibacterium shermannii , ka mea e ulu ai ma kahi o ka liʻiliʻi liʻiliʻi, haʻahaʻa-haʻahaʻa o nā paʻipaʻi alpine.
He mea koʻikoʻi kēia mau meaʻino i ka'ʻai "Swiss" o kēia mau lauoho. ʻO ka huapalapala e hoʻokuʻu i ke kino i ko lākouʻeliʻana i keʻano o ka ululāʻau i ka manawa maʻamau, aʻoiai ka paʻakai e hoʻonāukiu i nā kinoea he mau puka mau.
Nā Paʻi waina
ʻO nā wīʻau Alpine e hele maikaʻi me kaʻoluʻolu, nā wainaʻulaʻula e like me ka Beaujolais kapu, a me nā waina keʻokeʻo e like me Sancerre.