Cabrales Bleu au Lait Cru (PDO)西班牙卡巴雷斯藍紋乳酪(生乳)

誕生於十世紀的Cabrales,是西班牙阿斯圖里亞斯(Asturias)的傳統工匠乳酪。具有複雜且強烈的味道,在藍紋乳酪世界與法國洛克福(Roquefort)義大利戈鞏佐拉(Gorgonzola)一樣著名,自1981年受歐洲PDO保護。不論是以生牛奶生產,或是混合牛山羊綿羊的生乳製作的兩種版本的Cabrales。按規定乳汁必須完全來自阿斯圖里亞斯山區。

乳酪師取出凝乳後,裝入稱為arnios的圓柱形模具,大約2週,然後在鬱鬱蔥蔥的高山草甸Picos de Europa石灰岩山脈的天然洞穴中,放置在稱為talameras的木架上,由熟成師定期轉動和清潔,再熟成2至5個月。石灰岩洞相對濕度為90%,溫度為7-13°C。寒冷和潮濕條件,有助於在這種高度珍貴的乳酪上自然的藍綠色青黴菌生長。賦予和其他注射青黴菌的藍色乳酪截然不同的美妙滋味與層次。

傳統上,Cabrales被包裝在Acer
pseudoplatanus(Sycamore Maple)的潮濕楓葉中,但現在法規要求Cabrales以深綠色鋁箔出售,並帶有PDO Queso de Cabrales的官方印章。在生產區內,仍然可以遇到帶有傳統楓葉包裝的Cabrales,儘管只是小批量生產而未批准出口。

《生乳乳酪》包含未殺菌和攝氏34~40度低溫殺菌兩種,保持較多的天然營養價質,維生素和多種礦物質,也因為含有更多的活菌,所以口感層次更多,風味更佳。唯一要注意的是懷孕中的孕婦不可以食用

成份:牛奶,凝乳酵素,鹽,乳酸菌

製造商 : VEGA SOTUELAMOS

原產地:西班牙

熟成時間:6個月

乳酪類別:藍紋乳酪

營養標示

每一份量50公克 本包裝含48份

每份 每100公克

熱量 142大卡 348大卡

蛋白質 12公克 24公克

脂肪 14公克 28公克

飽和脂肪 9.5公克 18.9公克

反式脂肪 0公克 0公克

碳水化合物 0公克 0公克

糖 0公克 0公克

鈉 500毫克 1000毫克

NT$ 680
g(公克)
200
數量
庫存不足

口感層次:圓柱形,內芯有自然分布的藍綠色青黴菌,熟成的Cabrales質地鬆軟易碎,具有強烈的滲透香氣,尖銳的重金屬般的味道,口感酸中帶有微鹹。

賞味方式搭配沙拉,新鮮無花果,義大利臘腸,甜雪利酒和乾香腸。乳酪是佳餚醬汁的基礎,Cabrales可以融化在漢堡烤肉或牛排上增加美味,乳酪板可以長方形切片搭配薄脆餅乾或水果。

存方法由於含水量高4度冷藏保存,注意保溼和防潮。尤其是開封後,要用保鮮膜或防油紙包妥放在保鮮盒中,避免冰箱內其他食物解凍水的污染,而降低口感風味或腐壞。 

Cabrales, also known as Quesu Cabrales, Queso de Cabrales or Cabraliego, is a PDO (Protected Designation of Origin) awarded blue cheese made in the artisan tradition by rural dairy farmers in Asturias, Spain.Cabrales has a strong flavor, sometimes quite acidic, which can be very complex when made with mixed milks. Like Gorgonzola and Roquefort, it is a famous blue cheese whose name is protected by European law since 1981. 

Cabrales is made by raw cows milk,some is mixture of raw cows, goats and sheep's milk.All of the milk used in the production of Cabrales must come exclusively from herds raised in a small zone of production in Asturias, in the mountains of the Picos de Europa,are lush alpine meadows and labyrinth of natural  formed limestone cave.Since around the tenth century. 

The milk is first heated and curdled by the addition of rennet. The whey is removed from the curds, which are then packed into cylindrical molds called arnios, salted and left to cure and harden. After the initial curing period of around 2 weeks, the Cabrales is then aged a further 2 to 5 months in natural caves in the limestone mountains of the area. The cheeses are placed on wooden shelves known as talameras, where they are periodically turned and cleaned. Relative humidity in these caves is typically 90% and the temperature is a cool 7–13 °C (45–55 °F),Chilly and humid conditions in the caves facilitate the growth of bluish-green penicillium mould on this highly prized cheese. Unlike other blue cheeses injected with penicillium. 

Traditionally, Cabrales was sold wrapped in the moist leaves of Acer pseudoplatanus (Sycamore Maple), but nowadays regulations require that commercially produced Cabrales be sold in a dark-green-colored aluminum foil with the registered official stamp of the PDO Queso de Cabrales. Within the production zone it is still possible to encounter Cabrales cheese with the traditional maple leaf wrapping, although it is only ever produced in small batches and not approved for export, as it is ineligible for DO status. The same is true of other Spanish blue cheeses, also traditionally leaf-wrapped, such as Valdeón and Picón Bejes-Tresviso. 

A finished Cabrales can be characterized by its strong, penetrating aroma and sharp, acidic, slightly salty taste. It pairs well with red wine, fresh figs, salami, sweet sherry and dry sausages. The cheese is treasured as a base for sauces, for melting over grilled or roasted meats and goes well along with baguette slices, crackers, or fruit.

Cabrales Bleu au Lait Cru (PDO)西班牙卡巴雷斯藍紋乳酪(生乳)
Cabrales Bleu au Lait Cru (PDO)西班牙卡巴雷斯藍紋乳酪(生乳)
Cabrales Bleu au Lait Cru (PDO)西班牙卡巴雷斯藍紋乳酪(生乳)
Cabrales Bleu au Lait Cru (PDO)西班牙卡巴雷斯藍紋乳酪(生乳)
Cabrales Bleu au Lait Cru (PDO)西班牙卡巴雷斯藍紋乳酪(生乳)
Cabrales Bleu au Lait Cru (PDO)西班牙卡巴雷斯藍紋乳酪(生乳)