I loko o ka pantheon o ka hoʻoilina meaʻai Farani, noho aliʻi ka cheeses. ʻIke ʻia lākou e kau ʻia ma ka papa kuhikuhi no nā kamaliʻi e komo i kā lākou aʻo ʻana i ka ʻono. Ma waena o 300 mau kīʻaha Farani, e hao ʻia ʻoe no ka koho ʻana e hoʻoulu i kā lākou ʻono. Akā e makaʻala, pono e hoʻopau wale ʻia kekahi o lākou ma hope o 5 mau makahiki. Eia kā mākou ʻōlelo aʻoaʻo no ka holomua holomua.

Mai ka pae hoʻololi ʻai. "E pili ana kēia pae i ka hoʻololi ʻana mai kahi meaʻai i ka waiū wale nō i kahi meaʻai like ʻole," i hoʻomanaʻo ai ka National Health Nutrition Program, ma Mangerbouger.fr. "Hoʻomaka ia ma 6 mau mahina a hoʻomau mālie a hiki i ka makahiki 3."

No laila hiki iā mākou ke hoʻolauna i ka cheese mai 6 mau mahina i nā mea liʻiliʻi loa. Hiki iā ʻoe, no ka laʻana, e hoʻomaka me ka hui ʻana i ka tilika cream e like me Kiri a i ʻole Laughing Cow i loko o ka sopa. I ka hoʻomaka ʻana o kāna mau quenottes liʻiliʻi e puka mai, hiki iā ʻoe ke pāʻani me nā ʻano. No ka laʻana, ma ka hāʻawi ʻana iā ia i ka tiiki i ʻoki ʻia i loko o nā ʻāpana lahilahi a i ʻole nā ​​ʻāpana liʻiliʻi. Mai hoʻokaʻulua e hoʻokaʻawale i nā ʻano e like me ka ʻono. ʻO nā cheese palupalu a ikaika paha, mai hoʻopaʻa ʻoe iā ʻoe iho i ka palena, koe wale ka waiu waiu maka, e pāpā ʻia ma mua o ka makahiki 5 (e ʻike i lalo). E kāhāhā ʻoe i kekahi manawa i kāna mau hana. No ka laʻana, makemake paha ʻo ia i kahi Munster a i ʻole Bleu d'Auvergne (e koho mai ka waiū pasteurized).

Hoʻolauna hoʻokahi wale nō meaʻai i ka manawa, i kamaʻāina ʻo Loulou i kona ʻano a me kona ʻono. ʻAʻole makemake ʻo ia? Ma luna o nā mea a pau, mai koi. Akā e hāʻawi hou i ka meaʻai i kekahi mau lā ma hope. Hiki ke ho'āʻo i kāu keiki e leʻaleʻa hope, no laila, mai hoʻonāwaliwali.

Hiki iā ʻoe ke hāʻawi i 20g i ka lā o ka cheese i kahi keiki hoʻokahi makahiki, e hāʻawi iā ia i ka calcium a me nā protein. Pono ka calcium no ka ulu a me nā iwi ikaika o nā keiki, he mea nui ka protein no nā ʻiʻo. Eia kekahi, loaʻa i ka cheese nā huaora.

Mai ka 3 a hiki i ka 11 makahiki, paipai ka National Health Nutrition Program (PNNS) i ka ʻai ʻana i 3 a 4 mau meaʻai waiū i kēlā me kēia lā (me ka paʻakai). No ka hoʻoulu ʻana i ka ʻike o kāu keiki, mai hoʻokaʻulua e hoʻokuke iā ia i ka puka o kahi hale hana cheese. ʻOiai e hele ana e kipa i kahi mea hana cheese, kahi e aʻo ai ʻo ia i nā mea huna hana āpau, ʻike i nā bipi a i ʻole nā ​​kao a ʻono i nā huahana.

Hana ʻia ka waiu waiu maka me ka waiū i hoʻomehana ʻole ʻia. "E kōkua kēia i ka mālama ʻana i ka microbial flora. ʻO ia ke kumu i ʻoi aku ai ka nui o nā ʻano ʻano o nā cheeses i hana ʻia mai ka waiū unpasteurized, "wahi a MOF (Meilleur Ouvrier de France) Bernard Mure-Ravaud, ma kāna blog Laboxfromage.fr.

Hoʻomoʻa ʻia ka waiū pasteurized no 15 a 20 kekona ma kahi mahana ma waena o 72 a 85ºC. Hoʻopau kēia ʻano i nā germs a pau i loko o ka waiū. ʻElua mau ʻano hoʻomākaukau ʻē aʻe, ʻoi aku ka hūnā akā ʻaʻole i emi iki ka hoihoi. ʻO ka waiū wela, ʻo ia hoʻi ka hoʻomehana ʻana i ka waiū no ka liʻiliʻi loa he 15 kekona ma ka mahana ma waena o 57 a me 68ºC. ʻOi aku ka ʻino ma mua o ka waiu pasteurized, hoʻopau kēia hana ʻana i nā germs pōʻino ... akā mālama i nā microbiota maoli.

ʻO ka hope, me ka waiu microfiltered, "ma kekahi ʻaoʻao, ʻohi ʻia ka ʻaila mai ka waiū holoʻokoʻa e pasteurized, a ma kekahi ʻē aʻe, kānana ʻia ka waiū skimmed ma o nā membrane hiki ke mālama i ka bacteria. Hoʻohui ʻia nā ʻaoʻao ʻelua e hana i ka cheese ”, hiki iā mākou ke heluhelu ma Laboxfromage.fr.

"Hiki i ka waiū maka ke hōʻike i kahi pilikia nui no nā keiki liʻiliʻi a ʻoi aku ka poʻe ma lalo o 5 mau makahiki", ʻōlelo aʻe ke Kuhina o ka Mahiai a me ka Meaʻai ma kāna pūnaewele Agriculture.gouv.fr. “ʻAʻole pono lākou e ʻai i ka waiū maka a i ʻole ka waiū maka. ʻOiaʻiʻo, ʻoiai ka mālama ʻana e ka poʻe ʻoihana, ʻo ka maʻi o ka ʻū a i ʻole kahi hanana i ka wā o ka waiū e hiki ke alakaʻi i ka haumia o ka waiū e nā bacteria pathogenic, aia maoli i loko o ka digestive tract o nā ruminants (salmonella, listeria, escherichia coli, etc.).

Inā hiki i kēia mau mea hoʻohaumia ke loaʻa i kahi hopena liʻiliʻi i ka poʻe mākua olakino, hiki iā lākou, ma ka ʻaoʻao ʻē aʻe, ke hoʻoulu i nā pilikia koʻikoʻi, a i ʻole ke alakaʻi i ka make, no ka poʻe paʻakikī. No laila e hoʻomanaʻo e nānā i ka lepili i ke kūʻai ʻana ma nā hale kūʻai kūʻai, a i ʻole e nīnau i kāu mea hana cheese no ka ʻōlelo aʻo. "Ma mua o 5 mau makahiki, aia ka pilikia akā ke emi nei. "ʻOiaʻiʻo, kūkulu ʻia ka ʻōnaehana pale o ke keiki" i nā makahiki. Ua helu ʻia ka hui kīkī waiu maka ma waena o kona mau lālā ʻo Roquefort, Reblochon, Morbier, a i ʻole Mont dʻOr (ʻoiaʻiʻo, mamao loa mai ka papa inoa piha).