世界干酪文化鉴赏

干酪在欧美等发达国家为最主要的乳制品，已形成了庞大的产业和独特的干酪文化。
干酪在中国尚处于起步阶段，干酪的文化市场及消费市场亦正在培育之中。随着西方饮食文化逐渐渗入，中国奶业的高速发展以及乳制品生产结构调整的需要，干酪已成为中国乳品产业研究开发的热点及新的消费增长点，这说明中国已经聚集了启动干酪产业的市场能量和文化能量，尽快将干酪食品及干酪文化全面准确地引入中国具有非常重要的意义。
本书内容包括干酪的概论、欧美主要传统干酪品种介绍、澳大利亚干酪的特点、中国干酪的历史及发展、日本干酪市场的特点、干酪的主要用途、干酪日常食用方法、干酪的营养与健康等，主要介绍了干酪的起源、分类、生产方法、各国主要干酪品种及文化、干酪生产与贸易等，并附有大量精美图片。
本书内容丰富，图文并茂，集专业性、趣味性及实用性于一体，有利于从事干酪研究和生产的专业人员及普通消费者全面了解世界干酪的种类、生产技术、发展概况及丰富多彩的干酪文化；同时为从事干酪贸易的人员提供参考。
本书写在第二届澳中乳品大会开幕之前，希望本书的出版能使会议内容更加丰富，使多年来保持良好的中澳乳品贸易关系有新的发展，同时也希望能对中国干酪的生产、消费市场及干酪文化的培育起到积极的作用。
由于本书编写时间紧迫，错误疏漏之处在所难免，许多内容还有待于进一步完善。我们真诚地希望广大读者和有关专家提出宝贵的批评和建议，以使本书更趋完善。董暮萤
澳士佳乳业集团公司总裁，澳中乳品学会会长
任发政
中国农业大学食品科学与营养工程学院教授、博士生导师

Preface
In western developed countries such as Europe and America, Cheese has been formed a huge industry and unique cultureIn China Cheese it is still in the stage of start-up, and the markets of cheese consumption and culture still need time to get matureWith the introduction of western dietetic culture to China and the needs of development of Chinese dairy industry, and adjustment of dairy products, cheese has become a hotspot of the research and development, and an increasing spot of consumption, and this suggests that the energy of cheese market and culture has been accumulated enough to launch a revolution of Chinese cheese industryHere lies in the significance of introducing cheese products and culture to China completely and exactly
 The book consists of such sections as below： an overview of cheese, in~troductions of traditional cheese catalogues of Europe and America, characteristics of Australian cheese, characteristics of Japanese cheese market, cheese in China, bulk consumption of cheese, some useful knowledge of consumption and enjoying cheese in daily life, the relationship between cheese and health etcThe topics mainly focus on the origin, type and manufacture of cheese, the brief cheese types and cultures of many different countries, cheese production and trade in the worldAlso a large number of beautiful pictures of cheeses and cheese tools are provided in this book
 The book has a complex character of specialty, interest and practicability for its abundant contents and picturesIt is suitable for cheese professionals as well as general public to find out the various useful knowledge and colourful culture of world cheese, and offers reference for the stuff in cheese trading
 Appreciation of World Cheese Culture was published as a gift to the 2nd Australia-China Dairy Conference & ExhibitionWe really hope it will make the conference more rich in the content and bring a new development of the trade between Australia and China, we also hope it will take a active effect in stimulating the production and the consumption of cheese, and the growth of cheese culture in China
 The book is far from satisfaction for some avoidless mistakes and careless omissions due to the lack of timeAny criticisms and suggestions from readers are welcomed for the improvement and perfection of this bookMYDong
FZRenEditor’s Profile
MYDong Managing Director, Yosica Dairy Group Pty Ltd
President, Australia China Dairy Institute
FZRen Doctor and Professor, College of Food Science and Nutritional Engineering, China Agricultural University

干酪是世界上最古老的乳制品之一。不同的国家、不同的民族都有其独特的干酪品种，其历史起源、制作方法、风味特征及消费方法等各不相同，从而形成了丰富多彩的干酪文化。本书详尽介绍了世界各国干酪的种类及制作方法，描述了干酪的种类及制作方法，描述了干酪的营养及大宗干酪的消费途径，并分析了澳大利亚、日本以及中国的干酪市场状况与发展趋势，同时也提供了一些在干酪选购、食用、包装、储藏及鉴赏方面的知识。本书内容丰富，图文并茂，集专业性、趣味性及实用性于一体。为了便于中外干酪文化交流，本书采用了中英文对照的形式。

目  录
第1部分 概论/OVERVIEW1
 11 干酪的起源和定义/Definition of Cheese and Origin of Cheese2
 12 干酪的制作/How Cheese Is Made2
 121 阶段1/Stage 14
  1211 步骤1/Step 14
  1212 步骤2/Step 24
  1213 步骤3/Step 36
 122 阶段 2/Stage 26
  1221 步骤1/Step 16
  1222 步骤2/Step 26
  1223 步骤3/Step 36
 123 阶段 3/Stage 38
 13 干酪的类型/Cheese Type10
 131 天然干酪/Natural Cheese10
  1311 新鲜的干酪/Fresh Cheese10
  1312 硬质干酪/Hard Cheese10
  1313 半硬质干酪/Semi-Hard Cheese10
  1314 白霉干酪/White Mould Cheese12
  1315 蓝纹干酪/Blue Cheese12
  1316 清洗干酪/Washed Cheese14
  1317 切福瑞干酪/Chèvre Cheese14
 132 再制干酪/Processed Cheese14
  1321 再制干酪的产品形式/Processed Cheese Varieties16
  1322 主要应用/Key Applications16
  1323 再制干酪加工过程/Manufacturing Process16
 14 世界干酪贸易/World Cheese Trade18第2部分 世界干酪的种类/WORLD CHEESE CATALOGUE23
 21 欧洲/Europe24
 211 法国/France24
  2111 Aisy Cendre24
  2112 Aromes Au Gene De Marc26
  2113 Banon26
  2114 Beaufort (AOC) 26
  2115 Bleu Des Causses28
  2116 Bleu De Laqueuille28
  2117 Bleu Du Haut Jura30
  2118 Boursin30
  2119 诺曼底卡门贝尔干酪/Camembert De Normandie32
  21110 法国硬干酪/Cantal Cheese32
  21111 Chabichou Du Poitou (AOC) 32
  21112 Comte (AOC) 34
  21113 Crottin De Chavignol(AOC) 34
  21114 Dauphin36
  21115 Figue36
  21116 Fromge Corse36
  21117 Le Brin38
  21118 Le Roule38
  21119 Livarot (AOC) 40
  21120 Morbier40
  21121 Munster42
  21122 Neufchatel42
  21123 Raclette44
  21124 Reblochon44
  21125 罗奎福特干酪/Roquefort46
  21126 Sainte-Maure De Touraine46
  21127 Saint-Nectaire (AOC) 48
  21128 Salers (AOC) 48
  21129 Selles-Sur-Cher (AOC) 50
  21130 Tomme De Savoie52
  21131 Valencay52
 212 意大利/Italy54
  2121 Asiago (DOC) 54
  2122 Bel Paese56
  2123 Caciocavallo56
  2124 Fontina58
  2125 Gorgonzola58
  2126 Grana Padano60
  2127 Mascarpone60
  2128 莫扎瑞拉干酪/Mozzarella62
  2129 Parmigiano Reggiano62
  21210 Pecorino Romano64
  21211 波罗伏洛干酪/Provolone66
  21212 意大利乳清干酪/Ricotta66
 213 英国/UK68
  2131 Blue Vinney68
  2132 切达干酪/Cheddar70
  2133 柴郡干酪/Cheshire70
  2134 德贝干酪/Derby72
  2135 Double Gloucester74
  2136 Hereford Hop74
  2137 兰开夏干酪/Lancashire74
  2138 Malvern76
  2139 红色莱斯特干酪/Red Leicester76
  21310 Sage Derby78
  21311 萨罗普蓝纹干酪/Shropshire Blue78
  21312 斯第尔顿干酪/Stilton78
  21313 温斯利代干酪/Wensleydale80
  21314 白色斯第尔顿干酪/White Stilton82
 214 荷兰/The Netherlands82
  2141 伊顿干酪/Edam82
  2142 高达干酪/Gouda84
  2143 莱顿干酪/Leyden86
  2144 Maasdam86
 215 丹麦/Denmark88
  2151 Blue Castello88
  2152 Danbo88
  2153 丹麦蓝纹干酪/Danish Blue88
  2154 Esrom90
  2155 Havarti90
  2156 Maribo92
  2157 Samso92
 216 德国/Germany92
  2161 Allgauer Emmentaler94
  2162 Bavarian Bergkase94
  2163 Bruder Basil94
  2164 Cambazola96
  2165 林堡干酪/Limburger96
  2166 夸克干酪/Quark96
  2167 太尔西特干酪/Tilsit98
 217 瑞士/Switzerland98
  2171 Appenzeller100
  2172 艾门塔尔干酪/Emmental102
  2173 Gruyere102
  2174 绿干酪/Sapsago102
  2175 Sbrinz104
  2176 Vacherin Mont d’Or104
 218 希腊/Greek106
  2181 希腊羊乳酪/Feta106
  2182 Graviera108
  2183 Kaseri108
  2184 Kefalotyri110
  2185 Manouri110
  2186 Xynotyro112
 219 西班牙/Spain112
  2191 Cabrales114
  2192 Garrotxa114
  2193 Mahon116
  2194 Manchego116
  2195 Queso Iberico118
  2196 Roncal118
  2197 Tronchon120
 2110 比利时/Belgium120
  21101 Herve122
  21102 Maredsous122
  21103 Passendale122
  21104 Remedou124
 2111 土耳其/Turkey124
  21111 Beyaz Peynir124
  21112 Mihalic Peynir126
 2112 挪威/Norway126
  21121 挪威青霉干酪/Gammelost126
  21122 挪威羊奶干酪/Gjetost128
  21123 Jarlsberg128
  21124 Ridder128
 2113 塞浦路斯/Cyprus130
Halloumi132
 22 北美洲/North America134
 221 美国/US134
  2211 Capriole Banon136
  2212 Coach Farm Cheeses136
  2213 奶油干酪/Cream Cheese138
  2214 Crowley138
  2215 Grafton Village Cheese140
  2216 Idaho Goatster140
  2217 Maytag Blue140
  2218 Monterey Jack142
  2219 Muenster142
  22110 Plymouth Cheese144
  22111 Sea Stars Goat Cheese144
  22112 Tillamook Cheddar144
  22113 Yerba Santa Goat Dairy146
 222 加拿大/Canada146
  2221 Oka146
  2222 Canadian Goat Cheeses148
 23 大洋洲/Oceania148
 231 澳大利亚/Australia148
  2311 Gippsland Blue148
  2312 Heidi Gruyere150
  2313 Jindi Brie干酪/Jindi Brie150
  2314 凯勒维拉干酪/Kervella Affine152
  2315 岛王法国布里白干酪/King Island Cape Wickham Brie152
  2316 黄金河干酪/King River Gold152
  2317 梅雷迪思蓝纹干酪/Meredith Blue154
  2318 Polkolbin154
  2319 皮安盖娜切达干酪/Pyengana Cheddar154
  23110 塔斯马尼亚州高地干酪/Tasmania Highland Chèvre Log156
  23111 蒂姆布里干酪/Timboon Brie156
  23112 Tomme De Chèvre156
  23113 Washed Rind158
  23114 Woodside Cabecou158
 232 新西兰/New Zealand160
  2321 艾尔谷犬干酪/Airedale160
  2322 Barry’s Bay Cheddar160
  2323 Evansdale Farmhouse Brie162
  2324 四香草高达干酪/Four Herb Gouda162
  2325 Jubilee Blue162
  2326 Kikorangi164
  2327 马荷陈酿高达干酪/Mahoe Aged Gouda164
  2328 Meyer Vintage Gouda164
  2329 Port Nicholson166
  23210 Waimata Farmhouse Blue166
  23211 Whitestone Farmhouse166
 24 亚洲/Asia168
 241 蒙古/Mongolia168
 242 中国传统干酪/Chinese Traditional Cheese168
  2421 蒙古族奶酪制品/Cheese Products of Mongolia168
  2422 哈萨克族的奶豆腐和奶疙瘩/Milk Tofu and Milk 
Granule of Kazakstan170
  2423 乳扇/Milk Fan170
  2424 藏族曲拉/Qula of Tibetan172
  2425 水牛乳干酪/Chinese Buffalo Cheese172
  2426 宫廷奶酪/Royal Cheese174第3部分 澳大利亚干酪的特点/CHARACTERISTICS OF 
AUSTRALIAN CHEESE177
 31 澳大利亚干酪的发展史/History of Australian Cheese178
 32 澳大利亚干酪的生产/Production of Australia Cheese178
 33 澳大利亚干酪的消费/Consumption of Australia Cheese180
 34 澳大利亚干酪的销售/Sales of Australia Cheese180
 35 澳大利亚干酪的进口和出口/Import & Export of Australia Cheese180
 36 怎样制造澳大利亚干酪/How Australian Cheese Is Made182
 37 一些澳大利亚干酪的主要组成成分/Proximate Composition of 
Some Australian Cheeses184第4部分 中国干酪的发展与市场/DEVELOPMENT AND MARKET 
OF CHEESE IN CHINA189
 41 中国干酪的发展史/History of Chinese Cheese190
 42 中国干酪的研究进展/R & D of Cheeses in China192
 421 中国干酪的发展/Development of Cheeses in China192
 422 中国干酪的研究/Research of Cheeses in China194
 43 中国干酪的生产/Production of Cheese in China196
 44 中国干酪的消费/Consumption of Cheese in China198第5部分 日本干酪市场的特点/CHARACTERISTICS OF 
JAPANESE CHEESE MARKET207
 51 为零售而进口欧洲干酪/Import European Cheese for Retail212
 52 为制作再制干酪而进口干酪/For Making Processed Cheese212
 53 为进一步加工而进口/For Import Processing212
 54 开发适合日本人口味和消费习惯的日本干酪/Develop Japanese 
Cheese Suitable for Japanes