{"id":1221,"date":"2021-09-02T14:54:52","date_gmt":"2021-09-02T11:54:52","guid":{"rendered":"https:\/\/gruyerestories.com\/archive\/?p=1221"},"modified":"2021-09-02T14:54:52","modified_gmt":"2021-09-02T11:54:52","slug":"juusto-on-kuin-viini-se-kehittyy-kellarissa-kypsyessaan","status":"publish","type":"post","link":"https:\/\/gruyerestories.com\/archive\/fi\/juusto-on-kuin-viini-se-kehittyy-kellarissa-kypsyessaan\/","title":{"rendered":"Juusto on kuin viini, se kehittyy kellarissa kypsyess\u00e4\u00e4n"},"content":{"rendered":"

[et_pb_section fb_built=”1″ _builder_version=”4.4.5″ custom_padding=”0px||0px|||” da_disable_devices=”off|off|off” global_colors_info=”{}” da_is_popup=”off” da_exit_intent=”off” da_has_close=”on” da_alt_close=”off” da_dark_close=”off” da_not_modal=”on” da_is_singular=”off” da_with_loader=”off” da_has_shadow=”on”][et_pb_row column_structure=”2_3,1_3″ _builder_version=”4.4.5″ width=”100%” global_colors_info=”{}”][et_pb_column type=”2_3″ _builder_version=”4.4.5″ global_colors_info=”{}”][et_pb_text _builder_version=”4.4.5″ text_font=”||||||||” text_font_size=”20px” text_line_height=”1.5em” text_font_size_tablet=”19px” text_font_size_phone=”18px” text_font_size_last_edited=”on|desktop” global_colors_info=”{}”]Le Gruy\u00e8re AOP-juuston maku kehittyy ja voimistuu kypsytyksen aikana. Valmistusprosessi on kaikilla Le Gruy\u00e8re -juustoilla t\u00e4ysin sama, makuerot syntyv\u00e4t kellarissa.[\/et_pb_text][et_pb_text _builder_version=”4.4.5″ text_font_size=”20px” text_line_height=”1.5em” text_font_size_tablet=”19px” text_font_size_phone=”18px” text_font_size_last_edited=”on|desktop” global_colors_info=”{}”]Kolmen kuukauden kuluttua valmistuksesta Gruy\u00e8re-tahkot siirret\u00e4\u00e4n juustolasta kypsytyskellariin, jossa ne kypsyv\u00e4t hiljalleen 15 asteen l\u00e4mp\u00f6tilassa ja ilman kosteuden ollessa 90 prosenttia. Le Gruy\u00e8re AOP -juustoja kypsytet\u00e4\u00e4n 5-18 kuukautta.<\/p>\n

Juustotahkoista huolehditaan kuin lapsista. Niit\u00e4 harjataan kypsytyksen aikana s\u00e4\u00e4nn\u00f6llisesti suolavedell\u00e4.[\/et_pb_text][\/et_pb_column][et_pb_column type=”1_3″ _builder_version=”4.4.5″ global_colors_info=”{}”][et_pb_image src=”https:\/\/gruyerestories.com\/archive\/wp-content\/uploads\/2020\/05\/ND_2020_GRU_Campaign-Nordics-2020_Lowres-114.jpg” title_text=”ND_2020_GRU_Campaign Nordics 2020_Lowres (114)” align=”center” _builder_version=”4.4.5″ width=”100%” width_tablet=”100%” width_phone=”” width_last_edited=”on|tablet” box_shadow_style=”preset3″ global_colors_info=”{}”][\/et_pb_image][\/et_pb_column][\/et_pb_row][et_pb_row column_structure=”1_3,2_3″ _builder_version=”4.4.5″ width=”100%” global_colors_info=”{}”][et_pb_column type=”1_3″ _builder_version=”4.4.5″ global_colors_info=”{}”][et_pb_image src=”https:\/\/gruyerestories.com\/archive\/wp-content\/uploads\/2020\/05\/ND_2020_GRU_Campaign-Nordics-2020_Lowres-211.jpg” title_text=”ND_2020_GRU_Campaign Nordics 2020_Lowres (211)” _builder_version=”4.4.5″ box_shadow_style=”preset3″ global_colors_info=”{}”][\/et_pb_image][\/et_pb_column][et_pb_column type=”2_3″ _builder_version=”4.4.5″ global_colors_info=”{}”][et_pb_text _builder_version=”4.4.5″ text_font=”||||||||” text_line_height=”1.5em” text_font_size_tablet=”” text_font_size_phone=”” text_font_size_last_edited=”on|desktop” global_colors_info=”{}”]<\/p>\n

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“Juustoista huolehtivat robotit. Niill\u00e4 ei ole kellokorttia, vapaap\u00e4ivi\u00e4 tai kipe\u00e4\u00e4 selk\u00e4\u00e4! Lis\u00e4ksi niiden ty\u00f6 on aina tasalaatuista, kun ihmisell\u00e4 on taipumus alkaa hutiloida ty\u00f6n k\u00e4ydess\u00e4 monotoniseksi”<\/strong>, Fromco Moudonin kellarinjohtaja Jean-Marc Colomb kertoo.<\/p>\n<\/blockquote>\n

Kellarissa juustot kypsyv\u00e4t puulaudoilla. Nen\u00e4\u00e4 kutittelee ammoniakin tuoksahdukset, mutta se on tyypillinen kypsytysymp\u00e4rist\u00f6\u00f6n kuuluva haju. Kellarin k\u00e4yt\u00e4v\u00e4t tuntuvat jatkuvan ikuisesti ja trukit ajelevat niill\u00e4 vauhdikkaasti juustolasteissaan. Fromcon kellarin uumenissa kypsyykin 110 000 Le Gruy\u00e8re AOP -kiekkoa, jotka muodostaisivat 162 rekka-auton letkan l\u00e4htiess\u00e4\u00e4n yht\u00e4 aikaa maailmalle.<\/p>\n

Jean-Marc Colomb n\u00e4ytt\u00e4\u00e4 meille, kuinka juuston laatu tarkastetaan. H\u00e4n koputtelee tahkoa pienell\u00e4 vasaralla, kuuntelee miten juusto vastaa ja poraa sen j\u00e4lkeen tahkoon rei\u00e4n juustokairalla, haistaa ja maistaa. Nelj\u00e4n kuukauden ik\u00e4isin\u00e4 kaikki tahkot k\u00e4yv\u00e4t l\u00e4pi tarkan ja tiukan viranomaiskontrollin. Juustosta arvioidaan v\u00e4ri, aromi ja reikien muodostus.<\/p>\n

Vasta tarkastuksen l\u00e4p\u00e4isyn j\u00e4lkeen juustosta saa k\u00e4ytt\u00e4\u00e4 nimityst\u00e4 Le Gruy\u00e8re AOP. Ainoastaan paras laatu p\u00e4\u00e4see myyntiin.<\/p>\n

[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row column_structure=”2_3,1_3″ _builder_version=”4.4.5″ width=”100%” global_colors_info=”{}”][et_pb_column type=”2_3″ _builder_version=”4.4.5″ global_colors_info=”{}”][et_pb_text _builder_version=”4.4.5″ text_font=”||||||||” text_line_height=”1.5em” text_font_size_tablet=”” text_font_size_phone=”” text_font_size_last_edited=”on|desktop” global_colors_info=”{}”]<\/p>\n

Gruy\u00e8re suojattiin AOC-merkinn\u00e4ll\u00e4 vuonna 2001, mutta 10 vuotta my\u00f6hemmin suojattu alkuper\u00e4isnimitys muutettiin muotoon \u201dAppelation d\u00b4Origine Prot\u00e9g\u00e9e\u201d eli AOP. Gruy\u00e8re AOP -nimityksen k\u00e4ytt\u00f6 on suojattu maailmanlaajuisesti, joten aitoa Le Gruy\u00e8re AOP -juustoa tehd\u00e4\u00e4n vain Sveitsiss\u00e4.<\/p>\n

Gruy\u00e8ren maku kehittyy ja voimistuu kypsytyksen aikana. Klassisen, 6-9 kuukauden ik\u00e4isen, juuston hento maku miellytt\u00e4\u00e4 miedon juuston yst\u00e4vi\u00e4. 10 kuukautta kypsytetty Le Gruy\u00e8re AOP R\u00e9serve on maultaan jo selv\u00e4sti voimakkaampi ja aromaattisempi. Joitakin tahkoja pidet\u00e4\u00e4n kellarissa jopa kaksi vuotta; ne ovatkin sitten tarkoitettu vahvojen juustojen yst\u00e4ville.<\/p>\n

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“Laatu ja vastuullisuus ovat meille t\u00e4rkeimpi\u00e4 asioita juustonvalmistuksen kaikissa vaiheissa. Kellaristamme l\u00e4htee maailmalle vain ensiluokkaiset, kellarimestariemme tarkistamat juustotahkot”<\/strong>, kellarinjohtaja Jean-Marc Colomb sanoo painokkaasti.<\/p>\n<\/blockquote>\n

[\/et_pb_text][\/et_pb_column][et_pb_column type=”1_3″ _builder_version=”4.4.5″ global_colors_info=”{}”][et_pb_image src=”https:\/\/gruyerestories.com\/archive\/wp-content\/uploads\/2020\/05\/ND_2020_GRU_Campaign-Nordics-2020_Lowres-209.jpg” title_text=”ND_2020_GRU_Campaign Nordics 2020_Lowres (209)” _builder_version=”4.4.5″ box_shadow_style=”preset3″ global_colors_info=”{}”][\/et_pb_image][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=”4.4.5″ width=”100%” global_colors_info=”{}”][et_pb_column type=”4_4″ _builder_version=”4.4.5″ global_colors_info=”{}”][et_pb_text _builder_version=”4.4.5″ text_font_size=”20px” text_orientation=”center” global_colors_info=”{}”]Lue my\u00f6s: Aromikkaasta raakamaidosta herkkujuustoksi<\/a>[\/et_pb_text][\/et_pb_column][\/et_pb_row][\/et_pb_section]<\/p>\n","protected":false},"excerpt":{"rendered":"

Le Gruy\u00e8re AOP-juuston maku kehittyy ja voimistuu kypsytyksen aikana. Valmistusprosessi on kaikilla Le Gruy\u00e8re -juustoilla t\u00e4ysin sama, makuerot syntyv\u00e4t kellarissa.Kolmen kuukauden kuluttua valmistuksesta Gruy\u00e8re-tahkot siirret\u00e4\u00e4n juustolasta kypsytyskellariin, jossa ne kypsyv\u00e4t hiljalleen 15 asteen l\u00e4mp\u00f6tilassa ja ilman kosteuden ollessa 90 prosenttia. Le Gruy\u00e8re AOP -juustoja kypsytet\u00e4\u00e4n 5-18 kuukautta. Juustotahkoista huolehditaan kuin lapsista. Niit\u00e4 harjataan kypsytyksen aikana […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"on","_et_pb_old_content":"","_et_gb_content_width":""},"categories":[1],"tags":[],"yoast_head":"\nJuusto on kuin viini, se kehittyy kellarissa kypsyess\u00e4\u00e4n - The Stories of Le Gruy\u00e9re AOP<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/gruyerestories.com\/archive\/fi\/juusto-on-kuin-viini-se-kehittyy-kellarissa-kypsyessaan\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Juusto on kuin viini, se kehittyy kellarissa kypsyess\u00e4\u00e4n - The Stories of Le Gruy\u00e9re AOP\" \/>\n<meta property=\"og:description\" content=\"Le Gruy\u00e8re AOP-juuston maku kehittyy ja voimistuu kypsytyksen aikana. Valmistusprosessi on kaikilla Le Gruy\u00e8re -juustoilla t\u00e4ysin sama, makuerot syntyv\u00e4t kellarissa.Kolmen kuukauden kuluttua valmistuksesta Gruy\u00e8re-tahkot siirret\u00e4\u00e4n juustolasta kypsytyskellariin, jossa ne kypsyv\u00e4t hiljalleen 15 asteen l\u00e4mp\u00f6tilassa ja ilman kosteuden ollessa 90 prosenttia. Le Gruy\u00e8re AOP -juustoja kypsytet\u00e4\u00e4n 5-18 kuukautta. Juustotahkoista huolehditaan kuin lapsista. 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Valmistusprosessi on kaikilla Le Gruy\u00e8re -juustoilla t\u00e4ysin sama, makuerot syntyv\u00e4t kellarissa.Kolmen kuukauden kuluttua valmistuksesta Gruy\u00e8re-tahkot siirret\u00e4\u00e4n juustolasta kypsytyskellariin, jossa ne kypsyv\u00e4t hiljalleen 15 asteen l\u00e4mp\u00f6tilassa ja ilman kosteuden ollessa 90 prosenttia. Le Gruy\u00e8re AOP -juustoja kypsytet\u00e4\u00e4n 5-18 kuukautta. Juustotahkoista huolehditaan kuin lapsista. 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