| 摘要 |
The method for production of spices and/or herbs containing semi-hard cheese/hard cheese, comprises processing raw milk and/or cheese-making milk in normal cheesing process, lubricating aqueous solution from spices and/or herbs in regular time intervals on the outer layer after an initial maturing of the cheese loaves and bringing the cheese loaves for the maturation. The cheese loaves are matured for three weeks and afterwards the outer layer of the cheese loaves are lubricated twice per week with the aqueous solution from spices and/or herbs. The method for production of spices and/or herbs containing semi-hard cheese/hard cheese, comprises processing raw milk and/or cheese-making milk in normal cheesing process, lubricating aqueous solution from spices and/or herbs in regular time intervals on the outer layer after an initial maturing of the cheese loaves and bringing the cheese loaves for the maturation. The cheese loaves are matured for three weeks and afterwards the outer layer of the cheese loaves are lubricated twice per week with the aqueous solution from spices and/or herbs. The aqueous solution is manufactured in such a manner, as dried spices and/or herbs are inserted into drinking water of 60-70[deg]C during two hours, cooled down to room temperature and held at this temperature for 15-20 hours. |
