| 摘要 |
he invention relates to a method used for improving common-type cheeses and, particularly, these preserved in brine or oil or other liquid. Said method consists in converting cheese into a scented (seasoned) cheese type by addition of a) natural herbs or extracts and, especially, by addition of thyme in pure form or in extract, or of any other drastic substance and b) substance having the flavour and scent of a natural herb. The invention, which is indicatively presented herein, aims at furthering the taste, sustenance, pleasure, attractiveness and promotion of the product (cheese) in the marketplace. Furthermore, said invention offers significant antagonistic advantages as for the essence and the appearance of the cheese. |
