A bite of Italian milk fragrance "soup bag" is born for China's stomach!

Blata, the top flow of the newly Italian cuisine, the hottest handmade cheese!

As a member of the water cheese, it has sufficient milk and good taste. It can be matched with any ingredients. It is very cute, exactly like soup bag, soft and cute Q bombs, attract people!

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Bulata

In order to understand the principles of the past and present of its past and present, we have specially interviewed the authoritative European imported food experts.

He has spent hundreds of handmade cheese, visited European 10+ professional handmade cheese factories, and developed a lot of delicious cheese products (such as the various cheese flavors of Mercado505, which is famous for Magic Capital, of).

Listen to him to talk about European handmade cheese, especially this cute Italian white fat man, how can we choose, save, and various immortal practices. This article is clear for you!

Teacher Shen told us that in the eyes of Italians, Blata was a by -product of Marri -La. Initially it was born to solve the corner materials left in the process of making Marri -La cheese.

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Round small milk bag

Its skin is stretched by Missrira cheese, and the filling is the remaining milk cubes left when making Marri -La cheese, and the cream on the surface of fresh milk, mixed up to make soy milk -like filling. Finally, I accepted my mouth, leaving a small fold, a drum, like a Italian version of Xiaolongbao.

In fact, as early as ten years ago, the domestic cheese industry began to sell Blaba cheese. It was just a surprising fire began last summer, as if overnight, western restaurants with large and small magic capitals all launched Blata cuisine.

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Blata cheese bread

In his impression, European handmade cheese has only been accepted by China's stomach in recent years.

As a cheese expert, before the epidemic, Mr. Shen will go to Europe for 1-2 days every time he goes to visit the local professional handmade cheese factory. From 3 o'clock in the morning, the milking worker began to squeeze milk to the cooked and fermented cheese, and he would be present in all links.

In the 2 -day trip, three meals from morning to night are eating cheese, with 30+ species on a table, with cold ham and cheese hot pot ... delicious is yes, but eat too much, his China, his China The stomach will also be a bit unbearable.

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Blue line Basque cake

After tasting hundreds of handmade cheese, he found that "not the Chinese do not like cheese, but did not find a high degree of acceptance." For example, his most successful work, the blue pattern Basque found and solved this problem. Most people cannot accept the thick and strange taste of the blue pattern. He chose to retain the special aroma in the blue cheese, remove the heavy part of the taste, and create this highly praised blue Basque.

This also confirms on the side, why the Blata, which is full of milk, mild taste, and everything that can be used in everything, can be easily accepted by Chinese stomach.

With the popularity of Bulata, after reaching the fresh Blata again, Teacher Shen found that he really started to know this cheese.

The fresh Blata is particularly stable in the inside. The small bomb that lives out of the lively and smooth section of the heart is pleasing to the eye.

He told us that the fresh Blata, you will taste a little natural lactic acid flavor, which proves that the fermented bacteria in the cheese remains active. And it has full water, not dry at all, and the taste is as humid and soft as clouds.

Teacher Shen said that he can taste the difference between fresh and frozen versions in one bite. The condensation in the frozen filling is solidified without flowing, and he can't taste a little creamy taste.

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Fresh Bulata's Heart

Most of the currently available on the market are the frozen version of Blaba cheese, with a shelf life of about half a year. Fresh Braba has a short taste period, and it is only less than one month, which has high requirements for the timeliness of transportation.

Blata cheese can only be made by hand. The stretching of Marri -La Cheese is the focus. The outer skin should not be too thick. It is flexible and elastic. It is a bit like a handmade ramen.

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Pastorabraita cheese, with a shelf life of 22 days

I want to eat fresh Blata, Teacher Shen recommends this one, pastora Labrata cheese. In 2010, it even won the Gold Award of the Bulata Department of the World Cheese Contest, and those who know the industry will choose it.

At the same time, as a high -end restaurant's love, including Michelin Star Restaurant: L ’Atelier de Joel Robuchon, 8 1/2 OTTO E Mezzo Bombana, DA VitTorio and other well -known restaurants, they all use this.

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Fresh Palia Bulata cheese, 30 days shelf life

There is also a Blita cheese, which comes from the origin of Blaba, Plia. Thanks to the unique geographical conditions, the local area has the highest quality milk source. And without lactic acid fermentation, it is pure natural fermentation, enhance the flavor of cheese, ensure softness and smoothness of the texture, pure milk flavor, so as to achieve a real bite!

After buying home, it must be stored in the constant refrigerated temperature, about 3-5 degrees, to avoid the cheese from becoming sour because the fermentation is too fast. Essence

Bulata is a typical light cheese, with a mild taste and no mature, so it retains pure light milk fragrance. Its biggest feature is the versatile. No matter what matches everything is delicious and advanced, the ingredients on hand can make the same deliciousness of the Michelin restaurant. 01 Original Blataza black pepper and olive oil

Before enjoying it, you need to thaw out from the refrigerator in advance (thawing at room temperature, you can get off the ice). The most typical Italian way of eating is to sprinkle some pepper and pepper and black vinegar. The pure milk taste is desperate, which interprets simple.

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Blata cheese with olive oil, black pepper

02 Braa fruit salad

It is also very suitable for sweet and sweet fruits and vegetables. Recently, the weather is hot, and the seasonal fruits are like cherry tomatoes, green titles, and honeydles. They are cut into small pieces, paired with fresh vegetables and Lales leaves, and simply sprinkle some olive oil and Italian black vinegar. Taste.

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Cherry Tomato Bulata

03 Bulata with bread

When a person does not want to cook, a sliced ​​magic stick is roasted, dipped in Blata, oil -stained tomatoes, bread of wheat and milk fragrance, and let you open the door to the new world.

04 Flowing Fruit Bulata

Flower Bulata is an essential signboard for many Italian restaurants in the Magic Capital. The fruitless slices are surrounded by a whole piece of "white fat". Can swallow the humidity of summer.

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Flower Bulata

05 Braa with Spain cold soup

Teacher Shen's favorite, Bulata cheese with Spanish cold soup, gently cut a small mouth with a knife, the soft filling slowly flows out, bringing dual enjoyment of visual and taste.

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Blata with Spain cold soup

06 Bulata with tomato sauce Italian noodles

Anyway, everyone eats a way, Blata with tomato sauce Italian noodles, and the practice is very simple. Put half of Blaba cheese on the cooked pasta, chop them and mix it. At the same time, it will not get more and more greasy. (Dearly tested with white sauce is also delicious)

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Blata Tomato Preparation

The rich tomato sauce brings a melodious milk fragrance, each bite is extremely smooth, and the disc was made in minutes.

07 Bulata with cold ham and wine

If you have a meal, you can use Italian ham to make a cold meal. If you want to match the wine, Teacher Shen suggested that we have a high degree of acid selection, such as Pinot Blanc with fresh taste or fresh taste. Essence It has recently been a new favorite of high -luxury camping. It is white and tender, with a huge value, and it is a look at the C position C position.

This summer, this mellow milk fragrance must not be missed, a bite of pulp, the most simple satisfaction!

Responsible editor: Hattie

Edit: JUDY

Special thanks: Shen Jialin

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