{"id":3266,"date":"2023-07-28T15:45:57","date_gmt":"2023-07-28T12:45:57","guid":{"rendered":"https:\/\/www.profi.ro\/via-profi\/?p=3266"},"modified":"2023-08-31T12:08:20","modified_gmt":"2023-08-31T09:08:20","slug":"branza-maturata-ce-este-cum-se-produce-si-reguli-de-pastrare","status":"publish","type":"post","link":"https:\/\/www.profi.ro\/via-profi\/blog\/branza-maturata-ce-este-cum-se-produce-si-reguli-de-pastrare\/","title":{"rendered":"Br\u00e2nza maturat\u0103: ce este, cum se produce \u0219i reguli de p\u0103strare"},"content":{"rendered":"\n<figure class=\"wp-block-image size-full\"><img loading=\"lazy\" decoding=\"async\" width=\"1000\" height=\"667\" src=\"https:\/\/www.profi.ro\/via-profi\/wp-content\/uploads\/2023\/07\/Branza-maturata.jpg\" alt=\"Br\u00e2nza maturat\u0103\" class=\"wp-image-3267\" srcset=\"https:\/\/www.profi.ro\/via-profi\/wp-content\/uploads\/2023\/07\/Branza-maturata.jpg 1000w, https:\/\/www.profi.ro\/via-profi\/wp-content\/uploads\/2023\/07\/Branza-maturata-300x200.jpg 300w, https:\/\/www.profi.ro\/via-profi\/wp-content\/uploads\/2023\/07\/Branza-maturata-768x512.jpg 768w, https:\/\/www.profi.ro\/via-profi\/wp-content\/uploads\/2023\/07\/Branza-maturata-720x480.jpg 720w\" sizes=\"auto, 100vw\" \/><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\">De\u0219i pe pia\u021ba rom\u00e2neasc\u0103 de lactate sunt mai pu\u021bin cunoscute sub aceast\u0103 denumire, br\u00e2nzeturile maturate sunt considerate adev\u0103rate delicatese culinare. Gustul lor puternic, aroma p\u0103trunz\u0103toare \u0219i perioada de maturare sunt elementele care reu\u0219esc s\u0103 le eviden\u021bieze cel mai bine \u0219i s\u0103 le diferen\u021bieze de restul br\u00e2nzeturilor. Br\u00e2nza maturat\u0103 este astfel cunoscut\u0103 pentru gustul, textura \u0219i aromele sale unice.\u00a0<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Maturarea br\u00e2nzei este esen\u021bial\u0103 \u00een procesul de preparare a br\u00e2nzeturilor pentru majoritatea sortimentelor de br\u00e2nz\u0103 disponibile, c\u0103ci f\u0103r\u0103 aceasta, br\u00e2nza nu ar avea acea arom\u0103 distinct\u0103 \u0219i delicioas\u0103. Pentru a putea \u00een\u021belege acest proces \u00een adev\u0103ratul sens al cuv\u00e2ntului, te invit\u0103m s\u0103 parcurgi r\u00e2ndurile urm\u0103toare. Aici vei descoperi ce este br\u00e2nza maturat\u0103, cum se produce aceasta, dar \u0219i care sunt condi\u021biile de p\u0103strare ale br\u00e2nzeturilor maturate.&nbsp;<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Ce este br\u00e2nza maturat\u0103?&nbsp;<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">Pentru \u00eenceput, trebuie s\u0103 \u0219tii c\u0103 br\u00e2nzeturile sunt grupate, \u00een general, \u00een func\u021bie de provenien\u021ba laptelui, de gr\u0103sime \u0219i de perioada de maturare. Cu c\u00e2t br\u00e2nzeturile sunt mai \u201e\u00een v\u00e2rst\u0103\u201d sau mai mature, cu at\u00e2t acestea vor dob\u00e2ndi alte calit\u0103\u021bi. V\u00e2rsta, respectiv perioada cuprins\u0103 \u00eentre momentul prepar\u0103rii br\u00e2nzei \u0219i cel al oferirii acesteia spre consum, \u00eemparte br\u00e2nzeturile \u00een trei categorii:&nbsp;<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>br\u00e2nzeturi proaspete, a\u0219a cum sunt ca\u0219ul sau br\u00e2nza proasp\u0103t\u0103 de vaci, oaie, capr\u0103 sau bivoli\u021b\u0103; acestea se consum\u0103 imediat, fiind perisabile;&nbsp;<\/li>\n\n\n\n<li>br\u00e2nzeturi semi-proaspete, a\u0219a cum sunt ca\u0219cavalurile sau br\u00e2nzeturile cu zer (urd\u0103, telemea, mozzarella etc.); acestea au o perioad\u0103 de maturare mai extins\u0103 \u0219i pot fi consumate \u00een 2-3 zile dup\u0103 deschiderea ambalajului;&nbsp;<\/li>\n\n\n\n<li>br\u00e2nzeturi mature, ale c\u0103ror principale caracteristici sunt timpul de maturare (ce poate dura \u00eentre c\u00e2teva luni \u0219i c\u00e2\u021biva ani) \u0219i depozitarea acestora pe durata matur\u0103rii \u00een \u00eenc\u0103peri controlate termic (cheddar, emmental, br\u00e2nzeturi cu mucegai etc.).&nbsp;<\/li>\n<\/ul>\n\n\n\n<p class=\"wp-block-paragraph\">A\u0219a cum ai putut deja deduce, br\u00e2nza maturat\u0103 este cea care trece printr-un proces mai \u00eendelungat de maturare sau fermentare, pentru a ajunge astfel la maturitatea deplin\u0103. Br\u00e2nza maturat\u0103 este ob\u021binut\u0103 \u00een urma procesului de coagulare a laptelui, fiind folosite elemente precum cheagul natural, cheagul artizanal, o\u021betul sau l\u0103m\u00e2ia \u0219i al procesului de fermentare a acestuia.&nbsp;<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Desigur, re\u021beta difer\u0103 \u0219i implic\u0103 diferite etape de preparare, \u00een func\u021bie de fiecare tip de br\u00e2nz\u0103, aceste procese fiind responsabile \u0219i de gustul sau perioada lor de maturare.&nbsp;<\/p>\n\n\n\n<figure class=\"wp-block-image size-full\"><img loading=\"lazy\" decoding=\"async\" width=\"1000\" height=\"667\" src=\"https:\/\/www.profi.ro\/via-profi\/wp-content\/uploads\/2023\/07\/Branza-si-cascaval.jpg\" alt=\"Branza si cascaval\" class=\"wp-image-3268\" srcset=\"https:\/\/www.profi.ro\/via-profi\/wp-content\/uploads\/2023\/07\/Branza-si-cascaval.jpg 1000w, https:\/\/www.profi.ro\/via-profi\/wp-content\/uploads\/2023\/07\/Branza-si-cascaval-300x200.jpg 300w, https:\/\/www.profi.ro\/via-profi\/wp-content\/uploads\/2023\/07\/Branza-si-cascaval-768x512.jpg 768w, https:\/\/www.profi.ro\/via-profi\/wp-content\/uploads\/2023\/07\/Branza-si-cascaval-720x480.jpg 720w\" sizes=\"auto, 100vw\" \/><\/figure>\n\n\n\n<h2 class=\"wp-block-heading\">Cum se produce br\u00e2nza maturat\u0103?&nbsp;<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">A\u0219a cum am men\u021bionat anterior, br\u00e2nza maturat\u0103 este produs\u0103 prin coagularea laptelui cu un agent a\u0219a cum este, de pild\u0103, sucul de l\u0103m\u00e2ie, datorit\u0103 naturii sale acide. Odat\u0103 ce br\u00e2nza a fost presat\u0103 pentru a fi separat\u0103 de ap\u0103, aceasta urmeaz\u0103 a fi maturat\u0103 sau \u00eenvechit\u0103. Maturarea este unul dintre cele mai importante aspecte \u00een procesul de fabricare a br\u00e2nzei \u0219i trebuie realizat\u0103 \u00een condi\u021bii atent controlate, \u00een vederea ob\u021binerii celei mai bune arome \u0219i texturi a br\u00e2nzei.&nbsp;<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Pe m\u0103sur\u0103 ce br\u00e2nza este l\u0103sat\u0103 s\u0103 se \u00eenvecheasc\u0103, enzimele din interiorul acesteia descompun proteinele \u00een acizi gra\u0219i \u0219i aminoacizi. Majoritatea br\u00e2nzeturilor au nevoie de o perioad\u0103 de maturare de la dou\u0103 s\u0103pt\u0103m\u00e2ni la doi ani pentru a-\u0219i dezvolta complet aromele. Br\u00e2nzeturile maturate sunt depozitate \u00een pivni\u021be unde temperatura \u0219i umiditatea sunt men\u021binute la o valoare constant\u0103.&nbsp;<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Factori precum temperatura \u0219i umiditatea joac\u0103 un rol esen\u021bial \u00een determinarea gustului final al br\u00e2nzei maturate. Maturarea br\u00e2nzei are loc de obicei la temperaturi cuprinse \u00eentre 10 \u0219i 15 grade Celsius, \u00een timp ce nivelurile de umiditate sunt de peste 80%. Odat\u0103 ce br\u00e2nza a fost maturat\u0103, aceasta este acoperit\u0103 cu cear\u0103, pentru a preveni oxidarea ulterioar\u0103 a produsului.&nbsp;<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Unele br\u00e2nzeturi maturate, a\u0219a cum este Gorgonzola, beneficiaz\u0103 de bacterii sau mucegaiuri suplimentare, ce sunt introduse \u00een timpul procesului de maturare. Adesea, mucegaiurile de penicillium sunt injectate \u00een br\u00e2nzeturi moi, astfel \u00eenc\u00e2t mucegaiul s\u0103 se dezvolte \u00een interiorul br\u00e2nzei, cre\u00e2nd astfel mici fisuri de culoare verde-albastr\u0103. \u00cen cazul br\u00e2nzeturilor maturate Brie \u0219i Camembert, bacteriile sunt l\u0103sate s\u0103 se dezvolte la suprafa\u021ba br\u00e2nzei, ceea ce \u00eei confer\u0103 acesteia o crust\u0103.&nbsp;<\/p>\n\n\n\n<figure class=\"wp-block-image size-full\"><img loading=\"lazy\" decoding=\"async\" width=\"1000\" height=\"667\" src=\"https:\/\/www.profi.ro\/via-profi\/wp-content\/uploads\/2023\/07\/Branza-maturata-cu-nuci.jpg\" alt=\"Br\u00e2nza maturat\u0103 cu nuci\" class=\"wp-image-3269\" srcset=\"https:\/\/www.profi.ro\/via-profi\/wp-content\/uploads\/2023\/07\/Branza-maturata-cu-nuci.jpg 1000w, https:\/\/www.profi.ro\/via-profi\/wp-content\/uploads\/2023\/07\/Branza-maturata-cu-nuci-300x200.jpg 300w, https:\/\/www.profi.ro\/via-profi\/wp-content\/uploads\/2023\/07\/Branza-maturata-cu-nuci-768x512.jpg 768w, https:\/\/www.profi.ro\/via-profi\/wp-content\/uploads\/2023\/07\/Branza-maturata-cu-nuci-720x480.jpg 720w\" sizes=\"auto, 100vw\" \/><\/figure>\n\n\n\n<h2 class=\"wp-block-heading\">Tipuri de br\u00e2nzeturi maturate&nbsp;<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">Am adunat pentru tine \u00een r\u00e2ndurile urm\u0103toare \u0219i c\u00e2teva tipuri de br\u00e2nzeturi maturate, cu gust propriu \u0219i textur\u0103 \u0219i arome distincte. Multe dintre acestea se reg\u0103sesc \u0219i gamele de produse ale produc\u0103torilor locali promova\u021bi de <a href=\"https:\/\/www.profi.ro\/via-profi\/\">Via Profi<\/a>. Iat\u0103 diferitele sortimente de br\u00e2nz\u0103 maturat\u0103!&nbsp;<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Br\u00e2nza Bleu &#8211; un tip de br\u00e2nz\u0103 maturat\u0103 fran\u021buzeasc\u0103, al c\u0103rei proces de maturare are loc de la 2 p\u00e2n\u0103 la 5 luni \u0219i care are o arom\u0103 picant\u0103; aceast\u0103 br\u00e2nz\u0103 este semimoale, prezint\u0103 nervuri albastre \u0219i este adesea servit\u0103 cu fructe proaspete \u0219i biscui\u021bi.<\/li>\n\n\n\n<li>Br\u00e2nza Camembert &#8211; br\u00e2nz\u0103 maturat\u0103 fran\u021buzeasc\u0103, recunoscut\u0103 \u00een \u00eentreaga lume pentru gustul s\u0103u picant, \u00eens\u0103 bl\u00e2nd; aceasta are o textur\u0103 bogat\u0103 \u0219i este folosit\u0103 chiar \u0219i \u00een deserturi.<\/li>\n\n\n\n<li>Br\u00e2nza Cheddar &#8211; este o br\u00e2nz\u0103 maturat\u0103 timp de 2 luni p\u00e2n\u0103 la 2 ani; aceasta are o arom\u0103 ascu\u021bit\u0103 de nuc\u0103, textur\u0103 sf\u0103r\u00e2micioas\u0103 \u0219i este utilizat\u0103 pentru numeroase preparate.<\/li>\n\n\n\n<li>Br\u00e2nza Emmentaler &#8211; br\u00e2nz\u0103 maturat\u0103 elve\u021bian\u0103 extrem de popular\u0103, care prezint\u0103 arome dulci de nuc\u0103 \u0219i o crust\u0103 de culoare aurie.<\/li>\n\n\n\n<li>Br\u00e2nza Gouda &#8211; este maturat\u0103 timp de 3 luni \u0219i prezint\u0103 arome u\u0219oare de nuc\u0103, fiind folosit\u0103 la scar\u0103 larg\u0103 pentru deserturi, dar \u0219i pentru aperitive.<\/li>\n\n\n\n<li>Br\u00e2nza Gorgonzola &#8211; este o br\u00e2nz\u0103 maturat\u0103 albastr\u0103, cu o arom\u0103 delicat\u0103 \u0219i coaj\u0103 comestibil\u0103; aceasta este folosit\u0103 \u00een general \u00een salate.<\/li>\n\n\n\n<li>Parmezanul &#8211; br\u00e2nz\u0103 maturat\u0103 italieneasc\u0103, cu un gust ascu\u021bit \u0219i textur\u0103 granuloas\u0103; aceasta este un ingredient esen\u021bial pentru preparatele din paste.&nbsp;<\/li>\n<\/ul>\n\n\n\n<p class=\"wp-block-paragraph\">A\u0219a cum men\u021bionam anterior, exist\u0103 produc\u0103tori locali din Rom\u00e2nia care comercializeaz\u0103 cu succes astfel de <a href=\"https:\/\/www.profi.ro\/via-profi\/lactate\/\">produse lactate<\/a>. De pild\u0103, dac\u0103 locuie\u0219ti \u00een Sibiu, exist\u0103 o mul\u021bime de <a href=\"https:\/\/www.profi.ro\/via-profi\/sibiu\/\">produc\u0103tori locali din Sibiu<\/a> care te&nbsp;pot aproviziona cu br\u00e2nzeturi maturate de vac\u0103, preparate \u00een propria gospod\u0103rie, dup\u0103 re\u021bete italiene\u0219ti.&nbsp;<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Reguli de p\u0103strare ale br\u00e2nzeturilor maturate&nbsp;<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">Chiar dac\u0103 se bucur\u0103 de o perioad\u0103 mai extins\u0103 de consum, cu alte cuvinte un termen de valabilitate mai \u00eendelungat, odat\u0103 ce au fost \u00eendep\u0103rtate ambalajele, br\u00e2nzeturile maturate trebuie depozitate la frigider. Pentru a preveni uscarea \u0219i degradarea lor rapid\u0103, este recomandat ca acestea s\u0103 fie p\u0103strate \u00een recipiente de sticl\u0103 sau de por\u021belan. Un alt mod recomandat pentru p\u0103strarea br\u00e2nzeturilor maturate este \u00eenvelirea acestora \u00een h\u00e2rtie cerat\u0103 sau h\u00e2rtie de copt.&nbsp;<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">De\u0219i depozitat\u0103 la frigider, nu este indicat s\u0103 p\u0103strezi br\u00e2nza maturat\u0103 descoperit\u0103, pe o farfurie \u0219i nici \u00een pungi de plastic. P\u0103strat\u0103 \u0219i depozitat\u0103 \u00eentr-un mod corect, te vei putea delecta cu gustul br\u00e2nzei maturate pentru mai mult timp.&nbsp;<\/p>\n\n\n\n<figure class=\"wp-block-image size-full\"><img loading=\"lazy\" decoding=\"async\" width=\"1000\" height=\"667\" src=\"https:\/\/www.profi.ro\/via-profi\/wp-content\/uploads\/2023\/07\/Reguli-de-pastrare-ale-branzeturilor-maturate-.jpg\" alt=\"Reguli de p\u0103strare ale br\u00e2nzeturilor maturate\u00a0\" class=\"wp-image-3270\" srcset=\"https:\/\/www.profi.ro\/via-profi\/wp-content\/uploads\/2023\/07\/Reguli-de-pastrare-ale-branzeturilor-maturate-.jpg 1000w, https:\/\/www.profi.ro\/via-profi\/wp-content\/uploads\/2023\/07\/Reguli-de-pastrare-ale-branzeturilor-maturate--300x200.jpg 300w, https:\/\/www.profi.ro\/via-profi\/wp-content\/uploads\/2023\/07\/Reguli-de-pastrare-ale-branzeturilor-maturate--768x512.jpg 768w, https:\/\/www.profi.ro\/via-profi\/wp-content\/uploads\/2023\/07\/Reguli-de-pastrare-ale-branzeturilor-maturate--720x480.jpg 720w\" sizes=\"auto, 100vw\" \/><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\">Acum c\u0103 ai descoperit ce este br\u00e2nza maturat\u0103, cum este aceasta produs\u0103, dar \u0219i cum se depoziteaz\u0103 br\u00e2nza maturat\u0103 \u00een mod corespunz\u0103tor, nu mai r\u0103m\u00e2ne dec\u00e2t s\u0103 alegi sortimentele preferate, s\u0103 le aranjezi estetic pe un platou al\u0103turi de fructe proaspete, semin\u021be \u0219i nuci \u0219i s\u0103 te bucuri de gustul deosebit al br\u00e2nzeturilor maturate.&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>De\u0219i pe pia\u021ba rom\u00e2neasc\u0103 de lactate sunt mai pu\u021bin cunoscute sub aceast\u0103 denumire, br\u00e2nzeturile maturate sunt considerate adev\u0103rate delicatese culinare&#8230;.<\/p>\n","protected":false},"author":8,"featured_media":3267,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"inline_featured_image":false,"footnotes":""},"categories":[271],"tags":[],"class_list":["post-3266","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-blog"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.5 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Br\u00e2nza maturat\u0103: ce este, cum se produce \u0219i reguli de p\u0103strare<\/title>\n<meta name=\"description\" content=\"Tu stii ce este branza maturata? 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