Name: 為什麼這種黃油奶酪是用冷水製作的？ (Why This Buttery Cheese Is Made With Cold Water | Regional Eats)
Uploaded: 2022-06-04T16:56:48.000Z
Duration: 9 min 31 s

We're here in Wisconsin, the birthplace of Colby cheese.

我們這裡是威斯康星州，是科爾比奶酪的發源地。

It's one of the fastest-growing varieties

one of the longest-running factories in northeast Wisconsin,

這是威斯康星州東北部營運時間最長的工廠之一。

Like most cheeses, Colby starts with a giant vat of milk,

與大多數奶酪一樣，科爾比奶酪從一大桶牛奶開始。

But after that, things get a bit more unique.

但在這之後，事情就變得有點獨特了。

Jesse: What happens is, when you have grass-fed cows,

傑西：發生的情況是，當你有草食牛的時候。

the milk is a little bit more yellowish or darker in color.

梅德哈。奶牛不是以草為食的。

which means the milk they create is closer to white

這意味著他們創造的牛奶更接近於白色

than the yellowish color Colby cheese is expected to be.

比預期的科爾比奶酪的黃色要好。

Jesse: It's from an evergreen tree in South America.

傑西：它來自南美洲的一種常青樹。

傑西：是的，它對這個有幫助。

Keeps it that orangish color. It's kind of an appeal.

保持著那種橙黃色的顏色。這算是一種吸引力。

Medha: Wisconsin is home to 1.3 million dairy cows

梅德哈。威斯康星州有130萬頭乳牛

and has about 25% of the United States' dairy farms.

The state is the biggest producer of cheese in the US.

該州是美國最大的奶酪生產地。

In 2021, two Wisconsin lawmakers introduced a bill

2021年，兩名威斯康星州立法者提出了一項法案

to make Colby the state's official cheese.

使科爾比成為該州的官方奶酪。

Springside Cheese has been making its Colby here

斯普林塞德奶酪公司一直在這裡生產其科爾比奶酪

where Colby cheese was created in the late 1800s.

19世紀末，科爾比奶酪在這裡誕生。

the coagulated mixture is given about 30 minutes

to set into the perfect firmness for Colby cheese.

凝結成科爾比奶酪的完美硬度。

While they may just look like paddles with holes,

雖然它們可能只是看起來像帶孔的槳。

they're actually lined with extremely sharp blades.

它們實際上是由極其鋒利的刀片組成的。

we're trying to get it down to the ideal size.

我們正在努力把它縮小到理想的尺寸。

傑西：所以它可以有一個 -- 再次。

will give you a little bit more moisture.

Jesse: After it's been cut, we ripped it apart,

傑西：在它被切割後，我們把它撕開。

now it's taking its time to heal itself back up.

現在它正在花時間恢復自己的身體。

as much moisture as possible in the product.

所以我們給它更長的時間來癒合

than what we would normally do in other products.

比我們在其他產品中通常所做的要好。

the sweeter and less acidic the final cheese will be.

最後的奶酪會更甜，酸度更低。

it's time to once again cook the freshly cut curds.

是時候再次烹煮新切的凝乳了。

Medha: And it's actually getting pretty hot now.

梅德哈。而且現在其實已經很熱了。

Jesse: So, we're cooking up to a target temperature.

傑西：所以，我們正在烹飪到一個目標溫度。

As it stirs up, it's slowly cooking the curd up.

隨著它的攪動，它正在慢慢地把凝乳煮熟。

You're searing that moisture into the curd.

It's shrinking it up, and it's stiffening the curd up.

After we get done cooking it, we'll continue to stir it,

Then it's time to check on their firmness.

然後是檢查它們的牢固程度的時候了。

Are you literally just going to scoop up the curd?

你真的只是要把凝乳舀出來嗎？

傑西：是的，我們會感覺到它。

Jesse: That's the only way to really do it,

傑西：這是真正做到的唯一方法。

Medha: When the curds reach the right firmness,

梅達。當凝乳達到適當的硬度時。

the curds are given about 30 to 45 minutes

Then it's time to add cold water to the vat.

But there's no set amount of water to add.

Instead, Jesse and his team will stop the water

相反，傑西和他的團隊將阻止水

when the curds reach a specific temperature.

當凝乳達到一個特定的溫度時。

to the making of Springside's Colby cheese.

對斯普林塞德的科爾比奶酪的製作。

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為什麼這種黃油奶酪是用冷水製作的？ (Why This Buttery Cheese Is Made With Cold Water | Regional Eats)

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