[{"@context":"https:\/\/schema.org\/","@type":"Article","@id":"https:\/\/www.dukar.sk\/pochutka-z-anglickych-jaskyn\/#Article","mainEntityOfPage":"https:\/\/www.dukar.sk\/pochutka-z-anglickych-jaskyn\/","headline":"Poch\u00fa\u0165ka z anglick\u00fdch jask\u00fd\u0148","name":"Poch\u00fa\u0165ka z anglick\u00fdch jask\u00fd\u0148","description":"Cheddar, alebo po na\u0161om \u010dedar, patr\u00ed k\u00a0tvrd\u00fdm syrom. Tento syr dok\u00e1\u017ee ozvl\u00e1\u0161tni\u0165 mno\u017estvo pokrmov. Poch\u00e1dza z\u00a0Anglicka, kde prech\u00e1dza \u0161peci\u00e1lnym procesom spracovania, v\u010faka ktor\u00e9mu z\u00edskava svoju neopakovate\u013en\u00fa chu\u0165 a\u00a0ar\u00f3mu. \u00a0 Tento druh syru poch\u00e1dza z\u00a0juhoz\u00e1padnej \u010dasti Anglicka. Po spracovan\u00ed mlieka sa tvaruje do ve\u013ek\u00fdch bochn\u00edkov. Tie s\u00fa uskladnen\u00e9 v\u00a0jaskyniach, kde dozrievaj\u00fa nieko\u013eko mesiacov a\u017e rokov. Od… ","datePublished":"2019-01-30","dateModified":"2023-04-26","author":{"@type":"Person","@id":"https:\/\/www.dukar.sk\/author\/#Person","name":"","url":"https:\/\/www.dukar.sk\/author\/","identifier":1,"image":{"@type":"ImageObject","@id":"https:\/\/secure.gravatar.com\/avatar\/ade5060b95d9432296fc92debd2ba3136f7a4d727a7bc57afe18c4808c7d7ac9?s=96&d=mm&r=g","url":"https:\/\/secure.gravatar.com\/avatar\/ade5060b95d9432296fc92debd2ba3136f7a4d727a7bc57afe18c4808c7d7ac9?s=96&d=mm&r=g","height":96,"width":96}},"publisher":{"@type":"Organization","name":"dukar.sk","logo":{"@type":"ImageObject","@id":"\/logo.png","url":"\/logo.png","width":600,"height":60}},"image":{"@type":"ImageObject","@id":"https:\/\/www.dukar.sk\/wp-content\/uploads\/img_a299009_w16586_t1553949994.jpg","url":"https:\/\/www.dukar.sk\/wp-content\/uploads\/img_a299009_w16586_t1553949994.jpg","height":0,"width":0},"url":"https:\/\/www.dukar.sk\/pochutka-z-anglickych-jaskyn\/","about":["Produkty"],"wordCount":377,"articleBody":"Cheddar, alebo po na\u0161om \u010dedar, patr\u00ed k\u00a0tvrd\u00fdm syrom. Tento syr dok\u00e1\u017ee ozvl\u00e1\u0161tni\u0165 mno\u017estvo pokrmov. Poch\u00e1dza z\u00a0Anglicka, kde prech\u00e1dza \u0161peci\u00e1lnym procesom spracovania, v\u010faka ktor\u00e9mu z\u00edskava svoju neopakovate\u013en\u00fa chu\u0165 a\u00a0ar\u00f3mu.\u00a0Tento druh syru poch\u00e1dza z\u00a0juhoz\u00e1padnej \u010dasti Anglicka. Po spracovan\u00ed mlieka sa tvaruje do ve\u013ek\u00fdch bochn\u00edkov. Tie s\u00fa uskladnen\u00e9 v\u00a0jaskyniach, kde dozrievaj\u00fa nieko\u013eko mesiacov a\u017e rokov. Od \u010dasu zrenia z\u00e1vis\u00ed aj samotn\u00e1 kvalita syru. Na za\u010diatku m\u00e1 toti\u017e ve\u013emi jemn\u00fa, dalo by sa poveda\u0165 a\u017e nev\u00fdrazn\u00fa chu\u0165. Ak by ste ochutnali syr, ktor\u00fd e\u0161te dostato\u010dne nevyzrel, pravdepodobne by v\u00e1s zasko\u010dila jeho slanos\u0165. T\u00e1 sa v\u0161ak po \u010dase za\u010dne pomaly str\u00e1ca\u0165. Produkt m\u00e1 na konci svoju typick\u00fa, v\u00fdrazn\u00fa orechov\u00fa chu\u0165.\u00a0\u010cedar zrie minim\u00e1lne \u0161es\u0165 mesiacov, teda pol roka. Naozaj kvalitn\u00e9 k\u00fasky, v\u0161ak v\u00a0jaskyniach oddychuj\u00fa a\u017e tri roky. Pokia\u013e by sa v\u00e1m podarilo ochutna\u0165 takto kvalitne vyzret\u00fd syr, jeho orechov\u00e1 chu\u0165 by v\u00e1s prekvapila. Spozn\u00e1te ho aj pod\u013ea \u0161pecifick\u00e9ho v\u00fdzoru. Na jeho povrchu sa toti\u017e \u010dasom za\u010d\u00ednaj\u00fa vytv\u00e1ra\u0165 v\u00fdrazn\u00e9 kry\u0161t\u00e1liky. Ide o\u00a0mlie\u010dnu bielkovinu, takzvan\u00fd kaze\u00edn. Ak si tento syr\u00a0 zvyknete kupova\u0165 v\u00a0be\u017en\u00fdch predajniach, pravdepodobne konzumujete mlad\u00e9 syry, dokonca ich n\u00e1hrady. V\u00a0tomto smere sa v\u0161ak ur\u010dite oplat\u00ed investova\u0165, minim\u00e1lne raz, aby ste ochutnali prav\u00fa chu\u0165 \u010dedaru.\u00a0Na jeho v\u00fdrobu sa pou\u017e\u00edva kravsk\u00e9 mlieko, a\u00a0to ako surov\u00e9, tak pasterizovan\u00e9. Najprv sa z\u00a0mlieka vyrob\u00ed hust\u00fd tvaroh. Ten sa nesk\u00f4r zomelie na mal\u00e9 gu\u013e\u00f4\u010dky, ktor\u00e9 sa ist\u00fa dobu varia. Po jeho zhustnut\u00ed e\u0161te mus\u00ed odtiec\u0165 prebyto\u010dn\u00e1 srv\u00e1tka. Tento moment je pri v\u00fdrobe tohto syra ve\u013emi d\u00f4le\u017eit\u00fd, preto\u017ee stoj\u00ed za jeho \u0161pecifickou konzistenciou. Uvaren\u00fd a\u00a0tuh\u00fd tvaroh sa najprv pokr\u00e1ja na ve\u013ek\u00e9 kusy. Tie sa poukladaj\u00fa \u0161ikmo na seba. Po tom, ako z\u00a0nich ste\u010die v\u0161etka srv\u00e1tka, je tvaroh op\u00e4\u0165 rozomlet\u00fd. Nakoniec sa e\u0161te poriadne osol\u00ed a natla\u010d\u00ed do \u0161peci\u00e1lnych foriem. V\u00a0nich je vylisovan\u00fd a\u00a0umiestnen\u00fd do spom\u00ednan\u00fdch jask\u00fd\u0148.                                                                                                                                                                                                                                                                                                                                                                                        4.2\/5 - (9 votes)        "},{"@context":"https:\/\/schema.org\/","@type":"BreadcrumbList","itemListElement":[{"@type":"ListItem","position":1,"name":"Poch\u00fa\u0165ka z anglick\u00fdch jask\u00fd\u0148","item":"https:\/\/www.dukar.sk\/pochutka-z-anglickych-jaskyn\/#breadcrumbitem"}]}]