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Puvis siers 6

LA.LV
15:00, 31. janvāris 2014
Uncategorized
Farmer Jean Louis Roch (C) and his farm hand collect with a net the curd in the giant copper cauldron during Gruyere cheese making operation in the mountain pasture of “Theraulaz d’en bas” 1295m high near Albeuve, wetern Switzerland on August 29, 2011. During the summer season, Roch produces every morning several wheels of Gruyere cheese from raw and not heat-treated milk. Produced since at least 1115 AD in and around the small town of Gruyeres, the cheese it is still manufactured to the traditional, ancestral recipe in village cheese dairies in French-speaking Switzerland. Last year European Union had granted Europe-wide protection for Gruyere cheese from Switzerland, sidelining a 2007 bid by French producers of cheeses of the same name. AFP PHOTO / FABRICE COFFRINI
Farmer Jean Louis Roch (C) and his farm hand collect with a net the curd in the giant copper cauldron during Gruyere cheese making operation in the mountain pasture of “Theraulaz d’en bas” 1295m high near Albeuve, wetern Switzerland on August 29, 2011. During the summer season, Roch produces every morning several wheels of Gruyere […]


Pūdētais siers arī Latvijā nav nekas neparasts. Itālijā par īpašu gardumu tiek uzskatīts “casu marzu”, kas tulkojumā nozīmē “puvis siers”. “Casu marzu” ir tik sapuvis, ka tajā pat sāk veidoties mušiņas. Tas gan nenozīmē, ka siers būtu vecs un neēdams. Gluži pretēji – sardīnieši skaidro, ka mušiņas noēd taukus, un tieši tobrīd siers ir gatavs pasniegšanai.
Foto – AFP/LETA

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