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Thread: - 7 Jenis Keju Terpopuler Di Dunia -

  1. #1
    Barista lily's Avatar
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    Cool - 7 Jenis Keju Terpopuler Di Dunia -




    SIAPA yang tidak mengenal keju? Makanan ini sangat digemari masyarakat karena rasanya yang gurih serta manfaatnya yang besar bagi kesehatan terutama untuk tulang. Namun siapa sangka jika keju memiliki banyak jenis di dunia.

    Mungkin selama ini kita hanya mengetahui salah satu jenis keju saja. Padahal ada banyak jenis keju dan tiap makanan bisa menggunakan keju yang berbeda-beda. Untuk mengetahui berbagai jenis keju di dunia, yuk simak tujuh keju terpopuler di dunia, dilansir magforwomen.


    1. Keju gouda

    Keju gouda adalah keju berwarna kuning-oranye yang secara keseluruhan terbuat dari susu sapi. Gouda juga memiliki parafin merah atau kuning seperti lapisan lilin di sekitarnya. Keju gouda mempunyai rasa kacang yang unik. Keju yang berasal dari kota Gouda, Belanda ini mempunyai bentuk bulat, tekstur yang semi-lembut namun tinggi lemak. Keju Gouda dipasarkan di seluruh dunia.


    2. Keju cottage

    Juga dikenal sebagai paneer di India. Sejarah keju cottage berasal dari Amerika. Tapi saat ini sudah tersedia di hampir setiap negara. Keju ini dapat dimakan langsung, dicampur dengan buah-buahan atau dimakan dengan roti. Keju tersebut merupakan unsur yang tidak terpisahkan untuk lasagna, salad dan berbagai makanan penutup.


    3. Keju Swiss

    Sama seperti namanya, keju Swiss yang berasal dari Swiss. Keju Swiss adalah yang paling menarik dan lezat. Dengan lubang di tiap permukaan, keju Swiss mempunyai penampilan yang sangat khas.

    Lubang-lubang tersebut dikenal sebagai mata keju. Jadi keju Swiss tanpa lubang disebut 'buta'. Rupanya semakin besar lubang, semakin baik adalah rasa. Baby Swiss dan Lacy Swiss adalah dua jenis keju Swiss yang populer di Amerika.


    4. Keju feta

    Keju feta, juga dikenal sebagai keju asin, merupakan salah satu keju tertua yang pernah. Feta dibuat secara tradisional di negara Yunani. Keju tersebut terbuat dari susu domba, kerbau dan susu sapi bersama-sama atau secara terpisah.

    Warnanya putih bersih dengan tekstur yang keras dan menggumpal. Rasanya gurih agak keras. Keju feta biasanya disajikan dalam bentuk potongan. Hal ini digunakan sebagian besar adalah salad, kue-kue dan resep dessert lainnya.


    5. Keju biru

    Nama lain untuk Blue cheese adalah keju Bleu. Hal ini dapat dibuat dari sapi, domba atau susu kambing. Keju biru biasanya dibungkus dengan kertas timah untuk menjaga kelembapannya. Warnanya bervariasi dari putih hingga kuning dengan urat-urat yang berwarna hijau atau biru kehijauan. Rasa keju biru sangat kuat apalagi jika proses pematangannya makin lama.


    6. Keju mozzarella

    Keju mozzarella, juga disebut keju Italia. Pada dasarnya telah ditemukan di Italia. Keju ini berwarna putih dan memiliki tekstur yang lembu. Keju Mozzarella umumnya digunakan untuk topping pizza dan juga pasta dan lasagna, sebab akan meleleh ketika dipanggang. Umumnya keju jenis ini tersaji dengan diparut atau diiris.


    7. Keju cheddar

    Dari semua jenis keju, cheddar adalah yang paling populer dan akrab di telinga masyarakat. Nama keju ini berasal dari sebuah desa di Inggris, Cheddar di Somerset. Keju Cheddar mempunyai warna kuning dan agak keputihan.

    Keju tersebut juga memiliki tekstur keras, ditandai dengan rasa yang tajam. Ada beberapa jenis keju Cheddar tergantung pada persiapan dan rasa yang ditambahkan. Beberapa dari mereka adalah Cheshire, Vintage dan Double Gloucester.

    Di antara tujuh keju tadi, mana yang menjadi favorit Anda?


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  2. #2
    Chief Cook GiKu's Avatar
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    kalo yg bulat segede melon gambar ayam itu jenis keju apa ?

  3. #3
    pelanggan setia kandalf's Avatar
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    Kok keju Parmesan gak ada?

  4. #4
    pelanggan setia Porcelain Doll's Avatar
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    itu gouda, [MENTION=57]GiKu[/MENTION]
    Popo Nest

  5. #5
    Chief Cook GiKu's Avatar
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    wah... lemaknya tinggi ya

  6. #6
    pelanggan setia
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    namanya juga keju
    There is no comfort under the grow zone, and there is no grow under the comfort zone.

    Everyone wants happiness, no one wants pain.

    But you can't make a rainbow without a little rain.

  7. #7
    tsu's Avatar
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    saya lebih suka Keju Parmesan asli italy ini

    why ?

    In Italy, Parmesan as Collateral for Bank Loans

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    By ALESSANDRA MIGLIACCIO and FLAVIA ROTONDI
    Published: August 13, 2009

    MONTECAVOLO, ITALY (Bloomberg News) — The vaults of the regional bank Credito Emiliano hold a pungent gold prized by gourmands around the world — 17,000 tons of parmesan cheese.
    Multimedia
    Video Bloomberg Video: Cheesy Collateral at Italian Bank

    The bank accepts parmesan as collateral for loans, helping it to keep financing cheese makers in northern Italy even during the worst recession since World War II. Credito Emiliano’s two climate-controlled warehouses hold about 440,000 wheels worth €132 million, or $187.5 million.

    “This mechanism is our life blood,” said Giuseppe Montanari, a cheese producer and dealer who uses the loans to buy milk. “It’s a great way to finance our expenses at convenient rates, and the bank doesn’t risk much because they can always sell the cheese.”

    So precious is the cheese that each wheel, weighing 80 pounds, or 36 kilograms, and worth about €300, is branded with a serial number so it can be traced if it is stolen. Thieves tunneled into one warehouse in February and made off with 570 pieces before they were apprehended by the police.

    “Thank heavens we caught the robbers before they grated it,” said William Bizzarri, who manages the warehouses.

    Nestled in the valleys of the Emilia-Romagna region southeast of Milan, Credito Emiliano has been using parmesan as collateral since 1953, entrusting management of the cheese to a unit called Magazzini Generali delle Tagliate.

    Mr. Bizzarri said the bank offered loans for as long as 24 months, equal to the time it takes the parmesan to age, at the euro interbank offered rate plus 0.75 percentage point to two percentage points. The bank gives producers as much as 80 percent of the value of the cheese, based on current market prices.

    “Parmesan cheese has been used for financial operations since the Middle Ages,” said Leo Bertozzi, head of the Parmigiano-Reggiano Producers’ Association. “This is both due to its value, since each compact wheel holds the equivalent of 550 liters of milk, and the fact that aging takes years, making financing necessary until the product can be sold.”

    The bank considered taking prosciutto, another of the region’s specialties, and olive oil as collateral but such products were harder to store and brand, Mr. Bizzarri said. “It’s easier to steal or replace them,” he said.

    Emilia-Romagna is the only area in the world legally allowed to use the parmigiano-reggiano name for the hard, dry, skim milk cheese that was first made in the region around 1200. Sales of parmesan totaled €1.54 billion in 2008, 25 percent from exports, according to the producers’ association.

    Once the bank accepts cheese as collateral it oversees the aging process, which includes turning the wheels several times a week and checking periodically for cheeses that have gone soft. As a master tester taps each cheese with a small metal hammer, Mr. Bizzarri listens for hollow sounds that would indicate the wheel is a “dud” and result in its disposal.

    Most wheels pass the test, said Mr. Bizzarri, who sold financial products and managed bank branches before taking over the cheese unit. After a year they are branded with the parmigiano-reggiano logo and serial numbers and tags.

    When loans are not repaid, Credito Emiliano sells the cheese to recover its investment, returning any difference to the producer. This makes the operation low risk for the bank, Mr. Bizzarri said, adding that few producers defaulted.

    Producer prices for parmesan averaged €7.27 a kilogram, or $4.70 pound, in July, down from €7.49 in January, according to data from the producers’ association. Prices peaked at €9.36 a kilo in January 2004. “Fortunately, prices have now stabilized and while the global economic crisis remains a concern, consumption, including sales abroad, is holding up,” Mr. Bertozzi said.

    Credito Emiliano has almost 6,000 employees and 590 branches, mostly in central and northern Italy. Net income fell 75 percent in the first quarter to €11.8 million on lower commissions and trading losses of €33 million.

    While cheese accounts for less than 1 percent of the bank’s revenue, the unit is important because it helps keep parmesan makers in business, bolstering the local economy, Mr. Bizzarri said.

    Italy is facing its fourth recession in seven years, with the economy likely to shrink 5.3 percent this year, the worst contraction on record, according to the Italian research institute Isae.

    “The government has been asking banks to help the economy and keep lending, but credit quality is a problem these days,” said Edoardo Liuni, an analyst at IlNuovoMercato in Rome. “With this system, defaults are less likely.”

    While other local banks have at times had similar programs, and larger institutions sometimes accept high-value goods like art as collateral, Credito Emiliano is the main bank offering loans to Italy’s 429 parmesan producers, Mr. Bizzarri said.

    “It’s not our main source of funds, but it helps producers and shows there are more ways than one to keep doing business,” he said. “Let’s say it’s a way to put our heritage to good use.”

    Bloomberg News
    http://www.nytimes.com/2009/08/14/bu...arma.html?_r=0



    keju di italy bisa buat jaminan kredit

  8. #8
    pelanggan tetap thin.king's Avatar
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    saya suka keju, tapi ga ngerti macam"nya.
    kalo ada ya dimakan aja, terserah jenisnya apaan.
    perasaan rasanya sama saja.

  9. #9
    pelanggan setia Yuki's Avatar
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    duuhhhh jadi pengen.....
    CURE SUNSHINE WA KAKKOSUGIRU.

  10. #10
    pelanggan setia Bi4rain's Avatar
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    idem sama thin.king
    taunya rasanya enak dan asin. apalagi yang meleleh
    A kid at heart

  11. #11
    Barista BundaNa's Avatar
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    Keju edam kog ga ada ya? Apa gouda itu ya? Paling mahal tuh, bahan buat bikin kastangel yg original recepie. Cheddar kraft lebih keras timbah prochis, tapi gurihan prochis

  12. #12
    pelanggan setia
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    Gouda dan Feeta biasa buat isi sandwich. Kalo gouda rasanya lebih enak, kalo feeta rada asam dikit tapi bukannya nggak enak. Aku juga pecinta keju

    Keju Mascarpone juga mahal tuh, itu tuh yang buat Tiramisu. Nyam...besok2 mau bikin tiramisu ah...
    There is no comfort under the grow zone, and there is no grow under the comfort zone.

    Everyone wants happiness, no one wants pain.

    But you can't make a rainbow without a little rain.

  13. #13
    pelanggan sejati ndugu's Avatar
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    kayanya saya paling suka cheddar deh ya. blue cheese baunya keras, ga semua orang suka. saya sendiri juga ngga suka2 banget, tapi ada salad yang kalo dicampur blue cheese dikit enak juga. parmesan juga lumayan. kalo mozzarella ntah kenapa buatku rasanya paling "tawar"

  14. #14
    Barista lily's Avatar
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    saya pernah makan di hotel , ada keju bolong - bolong gitu , udah ambil banyak , bucet dah rasanya ga enak

    keju import sih rasanya , tapi ga tau keju apa , ga berani tanya ke waiter nya
    - I'm such a very lucky woman and have a very lucky life -

  15. #15
    Chief Barista cha_n's Avatar
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    [MENTION=15]Kilat[/MENTION] dia ngerti banget nih
    ...bersama kesusahan ada kemudahan...

    “Aku Rela di Penjara asalkan bersama buku, karena dengan buku aku bebas.” ― -Mohammad Hatta
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  16. #16
    pelanggan setia serendipity's Avatar
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    keju gouda itu enak banget, sayang susah dapetinnya. Di Jakarta ada beberapa supermarket yg jual, tp karna import jadi mahalnya itu pake banget

  17. #17
    Barista BundaNa's Avatar
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    1. keju Gouda




    2. Keju Cottage



    4. keju Feta


  18. #18
    Chief Cook GiKu's Avatar
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    Quote Originally Posted by serendipity View Post
    keju gouda itu enak banget, sayang susah dapetinnya. Di Jakarta ada beberapa supermarket yg jual, tp karna import jadi mahalnya itu pake banget
    ke jatinegara, di lantai bawah

  19. #19
    pelanggan setia serendipity's Avatar
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    Quote Originally Posted by GiKu View Post
    ke jatinegara, di lantai bawah
    jatinegara mananya om? saya pernah denger emang jatinegara lengkap sih buat bahan kue, tapi bingung yg dimananya
    ke sana cuma sekali pas SMA doank nemenin temen belanja

  20. #20
    Chief Cook GiKu's Avatar
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    di gedung yg bertingkat itu, di lantai paling dasar
    tempat jual bahan2 kue, perlengkapan kue dan asesoris pernikahan

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