It ages well and does not spoil quickly.

陈化良好，会很快变质。

Like cottage cheese, paneer is not aged and is made with milk curds.

Paneer和松软干酪一样，没有经过陈化，是用牛奶凝乳制成的。

But the pleasantness comes again from that ageing.

但这种美味主要来自于的陈化过程。

They developed a new techniques for aging, smoking and flavoring their cheese.

他们开发了一种新的奶酪陈化、熏制和调味技术。

2 pounds worth of Parmesan, aged 30 months.

两英镑陈化 30 月的帕尔马干酪。

Bluefin also, when it's aged properly, has a particular balance of flavors.

蓝鳍金枪鱼在适当陈化后也具有特别平衡的口味。

And it must be aged to a minimum of nine months.

而且必须陈化至少九月。

The cheese's strength is defined by the length of the aging.

奶酪的强度取决于陈化时间的长短。

Edmund, a talented cook, allowed the peppers to age and ferment so he could make a spicy sauce.

埃德蒙是一位才华横溢的厨师， 他让辣椒陈化和发酵，这样他就可以制作辣酱。

So actually not dissimilar to something like a taramasalata, however, this is aged and smoked cod roe that's then emulsified with oil essentially.

其实和塔拉马酱有些，过这是经过陈化和熏制的鳕鱼子，然后用油乳化。

It's then soaked in alcohol, aged for several months, boiled again, soaked in alcohol again, and then set on fire.

然后用酒精浸泡，陈化数月，再煮沸，再用酒精浸泡，然后用火烧。

Narrator: First she added coconut pudding, followed by caramel coloring and almond milk to make them darker as they aged.

旁白：首先，她添加了椰子布丁，然后是焦糖色素和杏仁奶，使们随着陈化而变得更黑。

These folks are the cheese graders, the people responsible for making sure Cabot's cheese is aging up to their world's-best standard.

这些人是奶酪分级员，负责确保 Cabot 奶酪的陈化达到他们世界上最好的标准。

This method of killing the fish means that the meat stays fresh for longer, and at Yamadaya, the fugu is aged for 24 hours before it's served.

这种宰鱼的方法意味着鱼肉保鲜时间会延长，而且在山田屋酒店，河豚要经过24小时的陈化处理才能上餐桌。

And then you hear, " No, maybe not. maybe fresher is sort of better, but it still needs to rest and age a little bit before you brew it."

然后你听到，“，也许是。也许更新鲜的是更好的，但在酿造之前还是需要休息和陈化一段时间。”

It's not going to have any more fermentation time from that  first fermenting but the aging hopefully might mellow out the flavor, I don't know we'll see.

从第一次发酵开始就会再有任何发酵时间了， 但希望陈化能使其味道变得更加醇厚，我知道我们会看到什么。

The fish, which are captured and sent from Spain, age in 200 kilograms of salt for 2 years, which help bring out the base flavor for the sauce.

从西班牙捕获并运来的鱼在 200 公斤盐中陈化 2 年，有助于带出酱汁的基本风味。

And you can see it's been dry aged but just probably a little bit more than you would your standard 28 days, just because it is slightly older, so it needs slightly longer to enhance the tenderness.

你可以看到已经干燥陈化了，但可能比你标准的 28 天多一点，只是因为稍微老一点，所以需要稍微长一点的烹饪时间来增加嫩度。

It must be made using traditional know-how, it must be aged to a minimum of five months, and it must be made using raw milk from natural-fed cows, from dairies no more than 20 kilometers away.

必须使用传统技术制作，必须陈化至少五月，并且必须使用来自距离超过 20 公里的奶牛场的自然喂养奶牛的原奶制成。

So what you'll  need is: a large pot for boiling, a large container for fermenting, another container for aging for all  of two nights, and preferably like a bottle with a small opening so you can fit a bubbler or airlock.

所以你需要的是：一大锅用来煮沸，一大容器用来发酵， 另一容器用来陈化两晚上，最好是一开口较小的瓶子， 这样你可以装上起泡器或气锁。