Blue me ka waiū. Name a me kaʻaiʻana ano

He aha ka waiū? Ka inoa o kēia 'ano o ka huahana olelo no ka iho. He He kūikawāʻano o ka waiū, a i hoʻohuiʻia i loko o ka? Iecaianoaaiiie o ka maluhia no ke kanaka kinoʻano o ka koʻohune. Mai ia, a he mea punahelu. Heʻano nui koʻohune o ka? Ueo Penicillium. Ka mea, i wehewehe aku e kekahi mau 'ono a me ka honi. ʻano nui e hua mai la i ka 'ōlelo Palani paʻi waiūpaʻa he ka hoʻohana' ana i ka bacterium. No ka laʻana, Camembert a Beria. Ke ano o ka punahelu hiki e keokeo, uliuli, uliuli, omaomao, a no laila, ma luna o. Ua hiki e kekahi wahi me ka waiū ma luna o Hoamakeikekula poo paha e i loko o ka hoailona streaks. Kahi I ka waiū i mai ka lepo bipi no ka waiū. Ke kaumaha ma muli o ka aina a me ka uliuli hilinaʻi nui ma ka ho'āʻoʻana o ka waiu a me ka, nolaila, o ka pau huahana. Ke koe o ka waiū, nona ka inoa Roquefort. Hoʻohana 'ia no kona? Iecaianoaaiiuo o ka hipa o ka waiū.

Hiki ke maheleia iʻaeʻae paʻi waiūpaʻa a me ka uliuli. Ka hapa nui o ia mau waiwaiʻano likeʻole. Ma awelika, me ka maturation au mea mai ka elua a hiki i eono pule. Flavors a me aromas hiki e loa like. Ua pau hilinaʻi nui ma luna o ke ano o ko lakou hoomakaukau. Ma hua'ōlelo o ka enehana-i? Iecaianoaaiiuo, e māheleʻia pahee paʻi waiūpaʻa he i loko o kekahi mau ano. Kekahi i makaukau no ka hoʻohana koke ma hope o ka? Iecaianoaaiiie, a me kekahi poe e ae e noi mai ana i ka manawa pōkole excerpt. Nolaila, me ka waiū, nona ka inoa 'ākau a i ke ano o subgroups helehelena hiki ke maheleia i:

1. White paʻi waiūpaʻa he. Ua hana ia ma ka ili o ka lahilahi keʻokeʻo pńpa me ka hōʻemi iki hoopa aku o ka punahelu. Kona mahi ua lawe mai ma kaʻawa penicillin koʻohune. E like me ka hopena, i ka waiū ua loaa ia me ka hoailona pungent ala a me kaʻaiʻana: he iki ammonia, pahi-kekahi pahūpahū paha Fish. Ka loa kaulana me ka waiū, Camembert kona inoa i kekahi anoʻala o pulu ka lepo, fungi a me ka limu.

2. Blue me ka waiū. Maturation ia lŘlŘ loko. No laila, ma ka ili honua o ka waiū kala i hana mai i ka uliuli plaque punahelu. Me ka waiū (inoa o ka loa e like me ka 'ano - Roquefort) ua mālama i loko o ka hohonu'ōpao. Saturation ai hilinaʻi nui ma ka oo ana. White a haikea yellow nui, permeated onionio uliuli-uliuli punahelu ua like no me ke kinikini coloration, i kaʻoi spicy ho'āʻoʻana a me ka aroma o Fish. manufacturing enehana mea 'ano mea, akā, loa manawa ia e hoopau ana. Hina no ka nui o ka waiu i wahi i ka wela o ka 30 degere, ka bata ua wehe 'ia ma ka gauzeʻeke i ka lāʻau lapaʻau kahe maoli ai. Ma hope o 'elua pule, no ka me ka waiū ua houia me ka paipu, e ka hopena he fungi a me ka paʻakai. Ua huli mai i na aa koko i kōā kaulike haawi ma ka nuipa a.

Eia kekahi, ua maheleia paʻi waiūpaʻa he i mau subgroups: me maoli a me ka obmytymi lua penei. Ka hope o ia ma ke kapa o ka punahelu, a ka mea e hoʻomōhala ai, mai ka ula koʻohune. Me ka waiū pńpa i loko o kēiaʻano o ka brownish a mālamalamaʻalani. Ma mau, e like me ka waiū hua mai la i ka Burgundy. Ka maka mea no nāʻano likeʻole me maoli lua penei o ke kao a hipa o ka waiū. He He loa kiʻekiʻe-calorie ka waiū, no laila, ke hoʻohana 'ia i loko o kaʻai e kali i 50 nā huna no ka lā.