{"id":1342,"date":"2021-09-02T19:33:46","date_gmt":"2021-09-02T16:33:46","guid":{"rendered":"https:\/\/gruyerestories.com\/archive\/?p=1342"},"modified":"2021-09-02T19:33:46","modified_gmt":"2021-09-02T16:33:46","slug":"ost-ar-som-vin-den-utvecklas-i-kallaren-nar-den-far-mogna","status":"publish","type":"post","link":"https:\/\/gruyerestories.com\/archive\/sv\/ost-ar-som-vin-den-utvecklas-i-kallaren-nar-den-far-mogna\/","title":{"rendered":"Ost \u00e4r som vin, den utvecklas i k\u00e4llaren n\u00e4r den f\u00e5r mogna"},"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=”4.4.7″ 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-ostens smak utvecklas och intensifieras under mognadsprocessen. Tillverkningsprocessen f\u00f6r alla Le Gruy\u00e8re-ostar \u00e4r exakt densamma, smakskillnaderna f\u00f6ds i k\u00e4llaren.[\/et_pb_text][et_pb_text _builder_version=”4.4.7″ 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=”{}”]Efter tre m\u00e5nader f\u00f6rflyttas Gruy\u00e8re-rundlarna fr\u00e5n ostmejeriet till lagringsk\u00e4llaren, d\u00e4r de l\u00e5ngsamt mognar i en temperatur p\u00e5 15 grader och en luftfuktighet p\u00e5 90 %. Le Gruy\u00e8re AOP-ostarna f\u00e5r mogna i 5 till 18 m\u00e5nader.<\/p>\n

Ostarna tas om hand som om de var barn. De borstas regelbundet med saltl\u00f6sning under mognadsprocessen.[\/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\/2021\/09\/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\/2021\/09\/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=”4.4.7″ 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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“Ostarna tas om hand av robotar. De har inget tidkort, lediga dagar eller ryggont! Dessutom h\u00e5ller deras arbete alltid en j\u00e4mn kvalitet, medan en m\u00e4nniska tenderar att b\u00f6rja slarva n\u00e4r arbetet blir monotont”<\/strong>, menar Jean-Marc Colomb, k\u00e4llaransvarig hos Fromco Moudon.<\/p>\n<\/blockquote>\n

I k\u00e4llaren mognar ostarna p\u00e5 tr\u00e4hyllor. I k\u00e4llaren k\u00e4nns lukten av ammoniak vilket \u00e4r en typisk lukt f\u00f6r ostarnas mogningsmilj\u00f6. K\u00e4llarens korridorer verkar forts\u00e4tta i all o\u00e4ndlighet och truckarna k\u00f6r i dem i h\u00f6g hastighet med sina ostlaster. I Fromcos k\u00e4llare mognar 110 000 Le Gruy\u00e8re AOP-rundlar, och om de samtidigt skulle bege sig ut i v\u00e4rlden skulle de bilda ett led med 162 l\u00e5ngtradare. <\/p>\n

Jean-Marc Colomb visar oss hur ostens kvalitet kontrolleras. Han knackar p\u00e5 osten med en liten hammare, lyssnar p\u00e5 hur den l\u00e5ter och borrar sedan med en ostborr ett h\u00e5l, luktar och smakar. Vid en \u00e5lder av fyra m\u00e5nader genomg\u00e5r alla osthjulen en noggrann och rigor\u00f6s myndighetskontroll. Ostens f\u00e4rg, arom och h\u00e5lbildning bed\u00f6ms. <\/p>\n

F\u00f6rst efter den h\u00e4r bed\u00f6mningen kan beteckningen Le Gruy\u00e8re AOP anv\u00e4ndas. Endast den b\u00e4sta kvaliteten g\u00e5r till f\u00f6rs\u00e4ljning.[\/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=”4.4.7″ 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=”{}”]Gruy\u00e8re skyddades \u00e5r 2001 med hj\u00e4lp av AOC-beteckningen, men 10 \u00e5r senare \u00e4ndrades det ursprungliga skyddade namnet till ‘Appelation d\u00b4Origine Prot\u00e9g\u00e9e’, eller AOP. Anv\u00e4ndning av Gruy\u00e8re AOP-beteckningen \u00e4r skyddad i hela v\u00e4rlden, s\u00e5 autentisk Le Gruy\u00e8re AOP-ost tillverkas endast i Schweiz.<\/p>\n

Le Gruy\u00e8re AOP-ostens smak utvecklas och intensifieras under mogningsprocessen. Efter 6\u20139 m\u00e5naders lagring har den klassiska osten en len smak som uppskattas av dem som gillar milda ostar. Le Gruy\u00e8re AOP R\u00e9serve som har lagrats i 10 m\u00e5nader har en tydligt kraftigare och mer aromatisk smak. Vissa ostar h\u00e5lls i k\u00e4llaren i upp till tv\u00e5 \u00e5r; de \u00e4r allts\u00e5 avsedda f\u00f6r v\u00e4nner av starka ostar. <\/p>\n

\n

“Kvalitet och ansvarstagande \u00e4r f\u00f6r oss de viktigaste aspekterna i alla skeden av osttillverkningen. Endast f\u00f6rstklassiga ostar som v\u00e5ra k\u00e4llarm\u00e4stare granskat l\u00e4mnar v\u00e5ra k\u00e4llare”<\/strong>, f\u00f6rs\u00e4krar k\u00e4llaransvarige Jean-Marc Colomb, med eftertryck.<\/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\/2021\/09\/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=”4.4.7″ text_font_size=”20px” text_orientation=”center” global_colors_info=”{}”]L\u00e4s ocks\u00e5: Fr\u00e5n aromatisk obehandlad mj\u00f6lk till delikatessost<\/a>[\/et_pb_text][\/et_pb_column][\/et_pb_row][\/et_pb_section]<\/p>\n","protected":false},"excerpt":{"rendered":"

Le Gruy\u00e8re AOP-ostens smak utvecklas och intensifieras under mognadsprocessen. Tillverkningsprocessen f\u00f6r alla Le Gruy\u00e8re-ostar \u00e4r exakt densamma, smakskillnaderna f\u00f6ds i k\u00e4llaren.Efter tre m\u00e5nader f\u00f6rflyttas Gruy\u00e8re-rundlarna fr\u00e5n ostmejeriet till lagringsk\u00e4llaren, d\u00e4r de l\u00e5ngsamt mognar i en temperatur p\u00e5 15 grader och en luftfuktighet p\u00e5 90 %. Le Gruy\u00e8re AOP-ostarna f\u00e5r mogna i 5 till 18 m\u00e5nader. […]<\/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":[23],"tags":[],"yoast_head":"\nOst \u00e4r som vin, den utvecklas i k\u00e4llaren n\u00e4r den f\u00e5r mogna - 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\/sv\/ost-ar-som-vin-den-utvecklas-i-kallaren-nar-den-far-mogna\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Ost \u00e4r som vin, den utvecklas i k\u00e4llaren n\u00e4r den f\u00e5r mogna - The Stories of Le Gruy\u00e9re AOP\" \/>\n<meta property=\"og:description\" content=\"Le Gruy\u00e8re AOP-ostens smak utvecklas och intensifieras under mognadsprocessen. Tillverkningsprocessen f\u00f6r alla Le Gruy\u00e8re-ostar \u00e4r exakt densamma, smakskillnaderna f\u00f6ds i k\u00e4llaren.Efter tre m\u00e5nader f\u00f6rflyttas Gruy\u00e8re-rundlarna fr\u00e5n ostmejeriet till lagringsk\u00e4llaren, d\u00e4r de l\u00e5ngsamt mognar i en temperatur p\u00e5 15 grader och en luftfuktighet p\u00e5 90 %. Le Gruy\u00e8re AOP-ostarna f\u00e5r mogna i 5 till 18 m\u00e5nader. 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Tillverkningsprocessen f\u00f6r alla Le Gruy\u00e8re-ostar \u00e4r exakt densamma, smakskillnaderna f\u00f6ds i k\u00e4llaren.Efter tre m\u00e5nader f\u00f6rflyttas Gruy\u00e8re-rundlarna fr\u00e5n ostmejeriet till lagringsk\u00e4llaren, d\u00e4r de l\u00e5ngsamt mognar i en temperatur p\u00e5 15 grader och en luftfuktighet p\u00e5 90 %. Le Gruy\u00e8re AOP-ostarna f\u00e5r mogna i 5 till 18 m\u00e5nader. 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