{"id":11926,"date":"2022-03-08T09:16:51","date_gmt":"2022-03-08T09:16:51","guid":{"rendered":"https:\/\/blog.matusz-vad.hu\/?p=11926"},"modified":"2022-03-10T10:22:40","modified_gmt":"2022-03-10T10:22:40","slug":"keke-peneszes-sajtok-egeszsegesek","status":"publish","type":"post","link":"https:\/\/blog.matusz-vad.hu\/sk\/keke-peneszes-sajtok-egeszsegesek\/","title":{"rendered":"Ktor\u00e1 plese\u0148 sa rozmno\u017euje?"},"content":{"rendered":"
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Po\u010das zrenia prenik\u00e1 do syra u\u0161\u013eachtil\u00e1 plese\u0148 a men\u00ed jeho farbu zo svetlozelenej na tmavomodr\u00fa. A modr\u00fd syr<\/a> znamen\u00e1 syry, ktor\u00e9 dozrievaj\u00fa s u\u0161\u013eachtilou ples\u0148ou.<\/em><\/strong><\/p>\n\n\n\n

Syr ako z\u00e1kladn\u00e1 surovina je s\u00fa\u010das\u0165ou na\u0161ej stravy u\u017e od d\u00e1vnych \u010dias. Jeho \u00faloha je nesporn\u00e1. v gastron\u00f3mii<\/a>, ako ho pozn\u00e1me v mnoh\u00fdch r\u00f4znych variantoch a sp\u00f4soboch pr\u00edpravy, a je jednou z najd\u00f4le\u017eitej\u0161\u00edch surov\u00edn v\u010faka svojej rozmanitosti chut\u00ed. M\u00f4\u017ee sa konzumova\u0165 samostatne, v jedl\u00e1ch, ako hlavn\u00fd chod, pr\u00edloha alebo dokonca ako dezert. Svet syrov je tak\u00fd rozmanit\u00fd, \u017ee by mohol zaplni\u0165 nieko\u013eko kn\u00edh. Niektor\u00e9 s\u00fa celkom jednoduch\u00e9, \u013eahko z\u00edskate\u013en\u00fd<\/a> odr\u00f4d a niektor\u00e9 s\u00fa ve\u013emi drah\u00e9, ako kuriozita<\/a> jedl\u00e9 nebesk\u00e9 predmety.<\/p>\n\n\n\n

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Foto: Flickr<\/figcaption><\/figure>\n\n\n\n

Syr je v podstate potravina vyroben\u00e1 z fermentovan\u00e9ho alebo varen\u00e9ho mlieka s mlie\u010dnym kvasen\u00edm, koagul\u00e1ciou, odstra\u0148ovan\u00edm srv\u00e1tky, lisovan\u00edm alebo lisovan\u00edm alebo bez nich. Zvy\u010dajne sa vyr\u00e1ba z kravsk\u00e9ho, kozieho, ov\u010dieho alebo byvolieho mlieka, a to bu\u010f okyslen\u00edm, alebo varen\u00edm. Syrov\u00e9 mlieko sa v\u00e4\u010d\u0161inou pasterizuje kr\u00e1tkou tepelnou \u00fapravou, aby sa zni\u010dili patog\u00e9nne mikroorganizmy, potom sa do\u0148 zao\u010dkuje syridlo a \u0161peci\u00e1lne bakteri\u00e1lne kult\u00fary, \u010dasto sa dochucuje a dozrieva.<\/p>\n\n\n\n

Zdrav\u00fd mlie\u010dny v\u00fdrobok, ktor\u00fd je zn\u00e1my a ob\u013e\u00faben\u00fd na celom svete u\u017e od staroveku. Na celom svete sa vyr\u00e1baj\u00fa tis\u00edce r\u00f4znych druhov syra. Odrody sa rozli\u0161uj\u00fa pod\u013ea p\u00f4vodu mlieka, obsahu tuku v masle, d\u013a\u017eky spracovania a zrenia at\u010f.<\/p>\n\n\n\n

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Foto: Flickr<\/figcaption><\/figure>\n\n\n\n

\u0160peciality syrov s modrou ples\u0148ou<\/strong><\/h3>\n\n\n\n

A syry s modrou ples\u0148ou<\/a> s\u00fa zjavne vecou strednej \u0161koly gastron\u00f3mie. Pri v\u00fdrobe a zren\u00ed syra sa bloky prepichuj\u00fa dlh\u00fdmi ihlami s hr\u00fabkou nieko\u013eko milimetrov. Vzduch tak m\u00f4\u017ee pr\u00fadi\u0165 nielen cez povrch, ale aj cez cel\u00e9 \u201etelo\u201d syra. Syry s modrou ples\u0148ou s\u00fa syry s m\u00e4kkou konzistenciou, ktor\u00e9 s\u00fa inokulovan\u00e9 modr\u00fdmi penicil\u00ednov\u00fdmi hubami. Zrej\u00fa vo vlhk\u00fdch pivniciach. To umo\u017e\u0148uje intenz\u00edvnej\u0161\u00ed rast r\u00f4znych plesn\u00ed a ich prel\u00ednanie cel\u00fdm syrom. To s\u00fa modrozelen\u00e9 pruhy, ktor\u00e9 sa objavuj\u00fa po\u010das zrenia syra. Pr\u00e1ve u\u0161\u013eachtil\u00e9 plesne dod\u00e1vaj\u00fa syru modrast\u00fd povrch a jedine\u010dn\u00fa chu\u0165.<\/p>\n\n\n\n

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Nie je n\u00e1hoda, \u017ee \u0161pecialista na v\u00fdrobu syra vstrekuje do syra vzduch, aby sa plese\u0148 rozprestrela na \u010do najv\u00e4\u010d\u0161iu plochu. V tomto remesle ide o hru chut\u00ed, preto\u017ee modr\u00e1 a biela forma p\u00f4sobia v harm\u00f3nii a vytv\u00e1raj\u00fa v\u00f4ne, ar\u00f3my a chute.<\/p>\n\n\n\n

Nie je n\u00e1hoda, \u017ee modr\u00e9 syry maj\u00fa vo ve\u013ekom percente pr\u00edpadov mierne slan\u00fa chu\u0165. D\u00f4vod je ve\u013emi jednoduch\u00fd. So\u013e sa zvy\u010dajne pou\u017e\u00edva na prevenciu alebo odstr\u00e1nenie \u0161kodliv\u00fdch bakt\u00e9ri\u00ed a na konzerv\u00e1ciu.<\/p>\n\n\n\n

V\u00fdrazn\u00fa chu\u0165 modr\u00e9ho syra najlep\u0161ie vynikne v kvalitn\u00fdch sladk\u00fdch v\u00ednach. Slan\u00e1 a sladk\u00e1 chu\u0165 modr\u00fdch syrov je skuto\u010dnou gastronomickou lah\u00f4dkou aj pre tie najn\u00e1ro\u010dnej\u0161ie chu\u0165ov\u00e9 bunky. D\u00f4le\u017eit\u00fdm faktorom je aj vek syra, preto\u017ee \u010d\u00edm dlh\u0161ie syr zreje, t\u00fdm je such\u0161\u00ed.<\/p>\n\n\n\n

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Foto: Flickr<\/figcaption><\/figure>\n\n\n\n

Syry s modrou ples\u0148ou - nevyhnutnos\u0165 pre zdrav\u00fa v\u00fd\u017eivu<\/strong><\/h3>\n\n\n\n

Je d\u00f4le\u017eit\u00e9 zaradi\u0165 do svojho jed\u00e1lni\u010dka syr, najm\u00e4 modr\u00fd syr. Nielen preto, \u017ee je neodolate\u013ene chutn\u00fd, ale aj preto, \u017ee m\u00e1 z\u00e1va\u017en\u00e9 nutri\u010dn\u00e9 hodnoty. Stoj\u00ed za to tie\u017e vedie\u0165, \u017ee modr\u00e9 syry maj\u00fa mimoriadne vysok\u00fd obsah v\u00e1pnika, tak\u017ee s\u00fa dobr\u00e9 pre zdravie kost\u00ed. Mnoh\u00ed \u013eudia si neuvedomuj\u00fa, \u017ee v\u00e1pnik v na\u0161ich kostiach sa pomaly vy\u010derp\u00e1va, preto je nevyhnutn\u00e9 ho v strave dop\u013a\u0148a\u0165. Podporuje nervov\u00fd syst\u00e9m, tak\u017ee je ve\u013emi prospe\u0161n\u00fd aj v pr\u00edpade stresu a por\u00fach sp\u00e1nku. Jedna porcia modr\u00e9ho syra obsahuje pribli\u017ene 150 miligramov v\u00e1pnika. Je bohat\u00fd na vitam\u00edny A, B2, B12, D, niac\u00edn, zinok a fosfor.<\/p>\n\n\n\n

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Foto: Matusz-Vad<\/figcaption><\/figure>\n\n\n\n

Montagnolo<\/strong><\/a><\/h3>\n\n\n\n

Spomedzi syrov s modrou ples\u0148ou si najv\u00e4\u010d\u0161iu pozornos\u0165 zasl\u00fa\u017eia Montagnolo - syr prvotriednej kvality.<\/a> Vyr\u00e1ba sa z kravsk\u00e9ho mlieka a m\u00e1 v\u00fdrazne vysok\u00fd obsah tuku, viac ako 70 %. D\u00f4le\u017eit\u00e9 je, aby bol vyzret\u00fd za studena!<\/p>\n\n\n\n

Modr\u00fd syr dok\u00e1\u017ee posun\u00fa\u0165 takmer ka\u017ed\u00e9 jedlo na vy\u0161\u0161iu \u00farove\u0148! Je ide\u00e1lny ako osvie\u017euj\u00face ob\u010derstvenie. Jeho nespornou prednos\u0165ou je, \u017ee je vynikaj\u00facim doplnkom k n\u00e1pojom, najm\u00e4 k v\u00ednu. M\u00f4\u017ee by\u0165 nepostr\u00e1date\u013en\u00fdm doplnkom pri ochutn\u00e1vkach v\u00edna, preto\u017ee je nielen pestr\u00e1 \u0161k\u00e1la pr\u00edchut\u00ed<\/a> od sladkej po slan\u00fa, ale aj zv\u00fdraznenie chut\u00ed r\u00f4znych druhov alkoholu.<\/p>\n\n\n\n

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Foto: Flickr<\/figcaption><\/figure>\n\n\n\n

Modr\u00fd syr je skuto\u010dn\u00e1 poch\u00fa\u0165ka<\/strong><\/h3>\n\n\n\n

Nie je poch\u00fdb o tom, \u017ee syr je najd\u00f4le\u017eitej\u0161\u00edm n\u00e1strojom v hist\u00f3rii franc\u00fazskeho jedla a gastron\u00f3mie. Konzumuje sa ako predjedlo, hlavn\u00fd chod alebo dezert. Je neodmyslite\u013enou s\u00fa\u010das\u0165ou jed\u00e1lneho l\u00edstka a nevynechate\u013en\u00fdm chodom jedla. Pod\u00e1va sa medzi hlavn\u00fdm jedlom a dezertom, je to klasika. Syr je delikatesou pre chu\u0165ov\u00e9 poh\u00e1riky, a preto dok\u00e1\u017ee uspokoji\u0165 aj tie najn\u00e1ro\u010dnej\u0161ie a najgurm\u00e1nskej\u0161ie chu\u0165ov\u00e9 bunky. Dok\u00e1\u017ee jednoducho urobi\u0165 jedlo \u010darovn\u00fdm. S\u00fa v\u00fdrazn\u00e9, ale nie pr\u00edli\u0161 intenz\u00edvne, za predpokladu, \u017ee ich zjete spr\u00e1vne mno\u017estvo. Celkovo je modr\u00fd syr senza\u010dnou a rozko\u0161nou poch\u00fa\u0165kou, ktor\u00e1 je nenahradite\u013enou zlo\u017ekou gurm\u00e1nskeho jedla.#<\/p>\n

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Az \u00e9rlel\u00e9s folyam\u00e1n a nemes pen\u00e9szgomba \u00e1tj\u00e1rja a sajtot, \u00e9s vil\u00e1gosz\u00f6ldt\u0151l eg\u00e9szen s\u00f6t\u00e9tk\u00e9k sz\u00edn\u0171re festi azt. A k\u00e9k sajt alatt a nemes pen\u00e9sszel \u00e9rlelt sajtokat \u00e9rtj\u00fck. Alapvet\u0151en a sajt, mint \u00e1ltal\u00e1nos alapanyag, m\u00e1r \u0151sid\u0151k \u00f3ta a t\u00e1pl\u00e1lkoz\u00e1sunk r\u00e9sze. Megk\u00e9rd\u0151jelezhetetlen szerepe van a gasztron\u00f3mi\u00e1ban, hiszen rengeteg fajt\u00e1ja \u00e9s k\u00e9sz\u00edt\u00e9si m\u00f3dja ismert, \u00edzeinek v\u00e1ltozatoss\u00e1ga r\u00e9v\u00e9n az egyik<\/i><\/a><\/p>","protected":false},"author":14,"featured_media":11931,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[4],"tags":[2,209,517,493,520,518,19,126,519,212,231,15],"class_list":["post-11926","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-alapanyagok","tag-blog","tag-gasztronomia","tag-keksajt","tag-kulonleges-etel","tag-kulonlegessajt","tag-nemespenesz","tag-receptek","tag-sajt","tag-sajtok","tag-sefek","tag-szakacs","tag-vendeglatas"],"yoast_head":"\nMelyik az a pen\u00e9sz, ami nemes\u00edt? - Matusz-Vad Blog<\/title>\n<meta name=\"description\" content=\"K\u00e9kpen\u00e9szes sajtok - a magasgasztron\u00f3mia kell\u00e9kei. 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