{"id":1308,"date":"2024-06-06T09:56:08","date_gmt":"2024-06-06T07:56:08","guid":{"rendered":"https:\/\/dufrais2024.djm.eu\/schneiden-des-kaeses\/"},"modified":"2026-04-10T10:55:11","modified_gmt":"2026-04-10T08:55:11","slug":"schneiden-des-kaeses","status":"publish","type":"post","link":"https:\/\/dufrais.be\/de\/schneiden-des-kaeses\/","title":{"rendered":"Schneiden des K\u00e4ses"},"content":{"rendered":"\n

Neue Pr\u00e4sentation, eine ganze Geschichte!<\/h2>\n\n

Das Grundprinzip, das es zu beachten gilt, ist, dass auf jedem geschnittenen St\u00fcck der gleiche Anteil an Teig und Kruste verteilt wird.<\/p>\n\n

Bei gro\u00dfen Weichk\u00e4sen<\/strong>, ob rund, quadratisch oder blumenf\u00f6rmig, werden sie wie eine Torte mit einem zentralen Punkt geschnitten.<\/p>\n\n

Rechteckige K\u00e4sesorten<\/strong>, alter Aubel, Le Crameu,… sollten am besten als gro\u00dfe Scheiben (Bl\u00f6cke) geschnitten werden, die parallel zu den kleineren Seiten liegen. Der Anteil der Rinde ist dann bei jedem St\u00fcck gleich (bei den Enden liegt es an Ihnen zu entscheiden). <\/p>\n\n

Bei den rechteckigen K\u00e4sesorten vom Typ d’Abbaye<\/strong> ist das Prinzip das gleiche. Der Schnitt erfolgt \u00fcberwiegend in Scheiben. D\u00fcnnere Scheiben f\u00fcr die Verwendung als Brotaufstrich oder etwas dickere Scheiben f\u00fcr Raclette. Die „Raclette“-Scheiben werden in der Regel in zwei H\u00e4lften geschnitten, damit sie in die Pf\u00e4nnchen von Haushalts-Racletteger\u00e4ten passen. <\/p>\n\n

\n
\n

Bei einer K\u00e4seplatte<\/strong> sollten Sie nicht in Scheiben schneiden, sondern einen Block bevorzugen, der von den Verbrauchern auf der Platte neu zugeschnitten werden kann.<\/p>\n\n\n\n

Bei gro\u00dfen K\u00e4sesorten mit gepresstem, gekochtem Te<\/strong>ig sollten Sie von der Spitze ausgehend in parallele Scheiben schneiden. Wenn Sie die H\u00e4lfte erreicht haben, schneiden Sie den Absatz in die andere Richtung. <\/p>\n\n\n\n

Wenn der K\u00e4se sehr hoch ist<\/strong>, k\u00f6nnen Sie ihn zun\u00e4chst horizontal und dann wie oben beschrieben schneiden.<\/p>\n\n\n\n

Pyramidenk\u00e4se<\/strong> wird nach dem gleichen Prinzip wie eine Torte in St\u00fccke geschnitten.
Je h\u00f6her die Pyramide, desto weniger einfach ist es.<\/p>\n\n\n\n

Sie werden in L\u00e4ngsrichtung<\/strong> und parallel zu den Enden zugeschnitten.<\/p>\n\n\n\n

Hier sind einige Grundprinzipien, die Ihnen die Arbeit erleichtern und daf\u00fcr sorgen, dass Sie so wenig wie m\u00f6glich verlieren.<\/p>\n<\/div>\n\n\n\n

\n
\"Wiegen<\/figure>\n<\/div>\n<\/div>\n\n\n","protected":false},"excerpt":{"rendered":"

Neue Pr\u00e4sentation, eine ganze Geschichte! Das Grundprinzip, das es zu beachten gilt, ist, dass auf jedem geschnittenen St\u00fcck der gleiche Anteil an Teig und Kruste verteilt wird. Bei gro\u00dfen Weichk\u00e4sen, ob rund, quadratisch oder blumenf\u00f6rmig, werden sie wie eine Torte mit einem zentralen Punkt geschnitten. Rechteckige K\u00e4sesorten, alter Aubel, Le Crameu,… sollten am besten als […]<\/p>\n","protected":false},"author":1,"featured_media":1077,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[23],"tags":[],"class_list":["post-1308","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-non-classifiee","grve-entry-item","grve-blog-item"],"acf":[],"yoast_head":"\nSchneiden des K\u00e4ses - Dufrais<\/title>\n<meta name=\"description\" content=\"Neue Pr\u00e4sentation, eine ganze Geschichte! 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