\nPovedzte syr! Tu uprostred tej kr\u00e1snej pr\u00edrody, foti\u0165 seba? Ale kde\u017ee! Fotoapar\u00e1t odlo\u017ete nabok a ochutnajte jedny z najchutnej\u0161\u00edch syrov \u2013 ve\u010f \u0160vaj\u010diarsko je nimi presl\u00e1ven\u00e9 po celom svete. Tak napr\u00edklad malebn\u00fd kraj v severov\u00fdchodnom \u0160vaj\u010diarsku menom Appenzell je domovom lahodn\u00e9ho syra Appenzeller. Ten sa vyzna\u010duje ve\u013emi aromatickou chu\u0165ou, pri\u010dom doba zrenia ovplyv\u0148uje jeho chu\u0165. S v\u00fdh\u013eadom na okolit\u00fa kopcovit\u00fa krajinu ako vystrihnut\u00fa z kni\u017eiek si tak m\u00f4\u017eete vychutna\u0165 tri r\u00f4zne druhy. Classic, ktor\u00fd je 3-4 mesiace star\u00fd a je balen\u00fd do strieborn\u00e9ho obalu. Pozl\u00e1ten\u00fd obal je znakom 4-6 mesiacov vyzret\u00e9ho druhu Surchoix, zatia\u013e \u010do \u010dierny obal ukr\u00fdva 6 a viac mesiacov star\u00fd syr ozna\u010den\u00fd ako Extra.<\/p>\n
![\"\"](\"https:\/\/slovaklinesmagazin.sk\/cms\/wp-content\/uploads\/2023\/01\/Appenzeller_classic2_3_mois.jpg\")
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Fondue alebo raclette?<\/strong> Syry s\u00fa z\u00e1kladom aj \u010fal\u0161ieho tradi\u010dn\u00e9ho pokrmu menom raclette.<\/strong><\/p>\n Ten je pripravovan\u00fd z rovnomenn\u00e9ho syra a je ve\u013ekou lah\u00f4dkou. Dodnes sa \u0160vaj\u010diari sporia s Franc\u00fazmi, kde vlastne raclette p\u00f4vodne vzniklo. Syr raclette m\u00e1 v\u00fdrazn\u00fa a ostr\u00fa chu\u0165 a pokrm z neho pripravovan\u00fd patr\u00ed k najob\u013e\u00fabenej\u0161\u00edm jedl\u00e1m vo \u0160vaj\u010diarsku. Serv\u00edruje sa nabodnut\u00fd na n\u00e1stavci, kde sa syr rozpek\u00e1 a zo\u0161krabuje sa na hor\u00face zemiaky, to v\u0161etko v\u00e4\u010d\u0161inou doplnen\u00e9 miestnou \u00fadeninou a uhorkami. A ke\u010f\u017ee rovnako ako v pr\u00edpade fondue ide o jedlo spolo\u010densk\u00e9, nie je v\u00fdnimkou u neho str\u00e1vi\u0165 nieko\u013eko hod\u00edn. Ale pozor \u2013 syr, ktor\u00fd v\u00e1m v re\u0161taur\u00e1cii dones\u00fa, nemus\u00edte nutne zjes\u0165 cel\u00fd. To u\u017e by ste zrejme museli nav\u0161tevova\u0165 alpsk\u00e9 velik\u00e1ny iba zo seda\u010dky lanovky a turistick\u00e1 obuv<\/a> by v\u00e1m bola na ni\u010d<\/p>\n Okolo \u017denevsk\u00e9ho jazera za syrmi aj kult\u00farou<\/strong> A preto\u017ee syrov a ich chut\u00ed u\u017e bolo dos\u0165, n\u00e1vratom sp\u00e4\u0165 k \u017denevsk\u00e9mu jazeru z\u00eddete k jedn\u00e9mu z najkraj\u0161\u00edch miest vo \u0160vaj\u010diarsku: Lausanne. To sa m\u00f4\u017ee pochv\u00e1li\u0165 polohou na severnom brehu jazera a malebnou architekt\u00farou. Cel\u00e1 oblas\u0165 je tie\u017e rajom pre cyklistov a tak niet divu, \u017ee mnoho z nich zav\u00edta k romantick\u00e9mu hradu menom Chillon. Ten, rovnako ako Lausanne, zaujme svojou polohou na brehu jazera a t\u00fdm p\u00e1dom jedine\u010dnou atmosf\u00e9rou. Hrad presl\u00e1vil lord Byron, a to predov\u0161etk\u00fdm svojou b\u00e1s\u0148ou z roku 1816 \u2013 V\u00e4ze\u0148 z Chillonu. B\u00e1se\u0148 pojedn\u00e1va o mu\u017eovi menom Fran\u00e7ois Bonivard, ktor\u00fd bol na hrade v\u00e4znen\u00fd v rokoch 1530-1536 za politick\u00e9 poburovanie. Lord Byron vyryl jeho meno do piliera, ku ktor\u00e9mu bol \u00fadajne prip\u00fatan\u00fd. A aj dnes po\u010das n\u00e1v\u0161tevy podzemia na v\u00e1s d\u00fdchne zvl\u00e1\u0161tny \u201egenius loci\u201c. A a\u017e na v\u00e1s v chladn\u00fdch komnat\u00e1ch pr\u00edde hlad, pokra\u010dujte v syrov\u00fdch hodoch. \u0160vaj\u010diarsko v\u00e1m skr\u00e1tka zachut\u00ed.<\/p>\n Viacej inform\u00e1ci\u00ed na: https:\/\/bit.ly\/3XqVf3L Nahliadnite do malebnej krajiny \u0160vaj\u010diarska a sta\u0148te sa znalcami miestnych vyhl\u00e1sen\u00fdch syrov. Rozozn\u00e1te potom v\u0161etky tri druhy syra Appenzeller, ochutn\u00e1te fondue aj raclette. M\u00f4\u017eete sa tie\u017e pok\u00fasi\u0165 rozozna\u0165 75 r\u00f4znych v\u00f4n\u00ed syrov Gruy\u00e8re. S pln\u00fdm \u017eal\u00fadkom potom m\u00f4\u017eete nav\u0161t\u00edvi\u0165 romantick\u00fd hrad Chillon na brehu \u017denevsk\u00e9ho jazera. Lahodn\u00fd Appenzeller Povedzte syr! Tu uprostred tej kr\u00e1snej pr\u00edrody, […]<\/p>\n","protected":false},"author":7,"featured_media":91514,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[13,46,50],"tags":[],"class_list":["post-91509","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-real-estate","category-gastronomia","category-radim-vam","eq-blocks"],"_links":{"self":[{"href":"https:\/\/www.slovaklinesmagazin.sk\/cms\/wp-json\/wp\/v2\/posts\/91509","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.slovaklinesmagazin.sk\/cms\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.slovaklinesmagazin.sk\/cms\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.slovaklinesmagazin.sk\/cms\/wp-json\/wp\/v2\/users\/7"}],"replies":[{"embeddable":true,"href":"https:\/\/www.slovaklinesmagazin.sk\/cms\/wp-json\/wp\/v2\/comments?post=91509"}],"version-history":[{"count":2,"href":"https:\/\/www.slovaklinesmagazin.sk\/cms\/wp-json\/wp\/v2\/posts\/91509\/revisions"}],"predecessor-version":[{"id":91516,"href":"https:\/\/www.slovaklinesmagazin.sk\/cms\/wp-json\/wp\/v2\/posts\/91509\/revisions\/91516"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.slovaklinesmagazin.sk\/cms\/wp-json\/wp\/v2\/media\/91514"}],"wp:attachment":[{"href":"https:\/\/www.slovaklinesmagazin.sk\/cms\/wp-json\/wp\/v2\/media?parent=91509"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.slovaklinesmagazin.sk\/cms\/wp-json\/wp\/v2\/categories?post=91509"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.slovaklinesmagazin.sk\/cms\/wp-json\/wp\/v2\/tags?post=91509"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\nA hoci nie je dobr\u00e9 hovori\u0165 v pr\u00edpade kr\u00e1snej alpskej krajiny iba o syroch a zabudn\u00fa\u0165 tak na \u00fachvatn\u00fa pr\u00edrodu, vedzte, \u017ee obe z\u00e1le\u017eitosti sa daj\u00fa pomerne \u013eahko spoji\u0165. Sta\u010d\u00ed vyjs\u0165 zuba\u010dkou na Gornergrat (3 090 m), pokocha\u0165 sa v\u00fdh\u013eadom na \u0161tvortis\u00edcov\u00e9 velik\u00e1ny av re\u0161taur\u00e1cii sa posilni\u0165 lahodn\u00fdm fondue (zmes syrov, alkoholu a korenia pod\u00e1van\u00e1 v tradi\u010dnej n\u00e1dobe). Cestou dole potom ocen\u00edte panor\u00e1mu mohutn\u00fa a pre mnoho horolezcov zradn\u00e9 hory Matterhorn.<\/p>\n![\"\"](\"https:\/\/slovaklinesmagazin.sk\/cms\/wp-content\/uploads\/2023\/01\/2560px-Fondue_savoyarde.jpeg\")
<\/p>\n![\"\"](\"https:\/\/slovaklinesmagazin.sk\/cms\/wp-content\/uploads\/2023\/01\/36990465073_a05c4351dc_k.jpg\")
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\nAk bude va\u0161a cesta \u0160vaj\u010diarskom smerova\u0165 aj k \u017denevsk\u00e9mu jazeru, nenechajte si ujs\u0165 severov\u00fdchodne le\u017eiace meste\u010dko Gruy\u00e8res. \u0160vaj\u010diari o \u0148om hovoria, \u017ee tu n\u00e1jdete to \u201enaj\u0161vaj\u010diarske \u0160vaj\u010diarsko\u201c a okrem polohy v predhor\u00ed \u00c1lp sa presl\u00e1vilo ako v\u00fdrob\u0148a rovnomenn\u00e9ho tvrd\u00e9ho syra. Len bez \u201es\u201c na konci \u2013 teda Gruy\u00e8re. Tieto syry maj\u00fa \u0161pecifick\u00fa ar\u00f3mu a \u00fadajne v nich m\u00f4\u017eete n\u00e1js\u0165 a\u017e 75 r\u00f4znych v\u00f4n\u00ed. A zatia\u013e \u010do mlad\u00fd syr b\u00fdva ozna\u010dovan\u00fd ako \u201edoux\u201c a je jemnej chuti, jeho star\u0161\u00ed s\u00farodenec sa chv\u00e1li pr\u00edzviskom \u201esal\u00e9\u201c a intenz\u00edvnou, vyzretou chu\u0165ou. V miestnej v\u00fdrobni v\u00e1m po\u010das prehliadky daj\u00fa ochutna\u0165, a tak poc\u00edtite rozdiel medzi nimi na vlastn\u00e9 chu\u0165ov\u00e9 bunky.<\/p>\n![\"\"](\"https:\/\/slovaklinesmagazin.sk\/cms\/wp-content\/uploads\/2023\/01\/Depositphotos_396517282_XL-scaled.jpg\")
\nZdroj: http:\/\/www.hyperstudent.cz\/
\nFoto: depositphotos, flickr, pxhere<\/p>\n","protected":false},"excerpt":{"rendered":"