Le Fribourg 瑞士弗里堡硬質乳酪

Le Fribourg這一款來自瑞士葛瑞爾地區的弗里堡(friborg) ,以產地為名的工匠乳酪,裝飾著一隻鶴,這是葛瑞爾地區(Gruyère)的標誌性鳥類。每個重達35公斤的乳酪,需要400公升牛奶。乳酪至少要熟成9個月。以阿爾卑斯高山熱牛奶製成,遵循傳統古法採用天然小牛凝乳酶形成凝乳,以及用乳清培養生長出來的酵母菌。這兩個步驟對於乳酪的品質至關重要,相較聞名於世的葛瑞爾乳酪Gruyère(AOP),味道更為厚實飽滿的Le Fribourg,更能充分展現傳統瑞士弗里堡地區獨特、大膽的風味。

製造商 : Milco SA

原產地:瑞士

熟成時間:9個月以上

乳酪類別:硬質乳酪

成份:牛奶,凝乳酵素,鹽,乳酸菌

每份 每100公克

熱量 199大卡 398大卡

蛋白質 11.5公克 23公克

脂肪 17公克 34公克

飽和脂肪 10.5公克 21公克

反式脂肪 0公克 0公克

碳水化合物 0公克 0公克

0公克 0公克

520.5毫克 1041毫克

NT$ 680
g
200
數量

口感層次:大圓扁形,外皮為鵝黃色,內芯為淺黃色,質地緊實Q彈,口感柔軟滑順,濃厚的奶油香氣有果香氣。怡人的口感有蜂蜜和堅果的鹹香味道。乳酪板(cheese board)搭配梨子、葡萄乾、新鮮無花果、火腿、煙熏肉、堅果,風味更佳。

賞味方式:直接吃配麵包、沙拉、水果就很美味。適合早餐、開胃菜或下午茶點心食用,延展性佳,適合乳酪鍋(fondue)搭配香腸、馬鈴薯食用。或三明治、漢堡、鹹肉派等料理。搭配啤酒、白葡萄酒或是一支中等酒體的紅葡萄酒,都是不錯的選擇。

保存方法: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。

GRUYERE SUISSE RESERVE

The region of Gruyere has been known for its cheese production since the 12th century. Medieval chronicles also mention the expertise of its inhabitants, who turned the milk production of their herds into full fat cheese. The 17th century marked an important stage in the history of Gruyere AOP as it coincided not only with the official recognition of its name, but also with a real boom in exports. During this time, the first measures for the protection of its origin through marking came into play. The word specifying its origin entered the dictionary of the Académie Française (1762). It extended the geographic production zone of Gruyere cheese to the cantons of Vaud, Neuchâtel and Jura, as well as to neighboring France. However, with no trade protection and with its quality as only means of defense, gruyere was often imitated. As early as the mid-19th century began a campaign towards structuring the trade as well as a fight for a recognized designation of origin. However, it was only in 2001 that gruyere cheese was granted Controlled Designation of Origin (AOC) at the national level. In 2011, it received the Protected Designation of Origin (AOP) for all of Europe.

Having matured for at least 10 months, this gruyere AOP has a more assertive and intensely aromatic character. It is called gruyere AOP Réserve. It is important to remember that the real gruyere Swiss has no holes. No less than 400 liters of fresh milk are required to produce one round of cheese weighing approximately 35 kg. Le gruyere AOP owes its subtlety and characteristic taste to the best quality unpasteurized milk coming straight from cows fed on grass during the summer and hay during the winter. The use of any additives is prohibited. During the slow maturing stage which lasts six months, the rounds of cheese are regularly turned over and brushed with salted water. The humidity encourages the appearance of cheese “smear”, which is an essential agent of the rind to help in the maturation process of the cheese. This gives “Le gruyere AOP Switzerland” it’s well known distinctive flavor. The AOP label guaranties the authenticity of products that are made using only traditional methods and know-how. The controlled term of origin label, or AOP, guarantees that all Le Gruyère AOP sold complies with the strict quality requirements set out in the specifications. Le Gruyère AOP comes in the following varieties: mild, recent, medium-ripe or surchoix (selection). This is a truly great cheese and a gourmet’s delight at the end of a meal with raisins or fresh figs. Another excellent accompaniment is nuts and slices of pears.