DOCSLIB.ORG

Product Directory Cheese 2019/20

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Product Directory Cheese 2019/20 PRODUCT DIRECTORY CHEESE 2019/20 0 1 9 7 7 7 0 K 3 U 0 . 6 O 1 C . D F T I L N S E E C S E H E 01977 703061 NEXT DAY DELIVERY FINECHEESESLTD.CO.UK AVAILABLE 8-9 Lister Park, Featherstone /FINECHEESESLTD West Yorkshire, WF7 6FE THE FINE CHEESE SPECIALISTS 7 0 3 0 7 7 6 1 9 1 0 F I N E C H E E S E S L T D . CONTENTS C O . U K ENGLISH STILTON YORKSHIRE CHEESE Various 07 Barncliffe Brie 31 Bronte Cheese 31 Fortmayne Dairy 31 FARMHOUSE CHEDDAR Little Mester Brie 31 Various 09 Ribblesdale 32 Shepherd’s Purse 33 Wensleydale 34 BRITISH CHEESE Yorkshire Dama 37 Berkshire 11 Yellisons 37 Cheshire 11 Cornish 12 IRISH, SCOTTISH & WELSH Derby 12 Irish 39 Devonshire 12 Scottish 39 Dorset 13 Welsh 39 Durham 13 Snowdonia 41 01977 703061 East Sussex 13 FINECHEESESLTD.CO.UK Gloucestershire 14 Hampshire 14 FRENCH CHEESE Lancashire 14 Various 43 Leicestershire 15 Lincolnshire 16 Lymn Bank Farm 16 ITALIAN CHEESE Char Coal 18 Various 49 Northumberland 19 CONTENTS Nottinghamshire 20 CONTINENTAL CHEESE Somerset 20 Suffolk 21 Dutch 53 Warwickshire 21 Danish 54 Worcester 21 German 54 Michael Lee Retail Portions 22 Greek 55 Celebration Cheese Cakes 24 Norwegian 55 Swiss 55 PRICE LIST KEY Spanish 56 Pre Order – Products with this icon next to po them must be pre-ordered please contact us for product specific details. CATERING CHEESE Exclusive – Products with this icon next to them Block Cheddar 59 ml are exclusive to us at Fine Cheeses, you won’t find them anywhere else. Other Block Cheese 59 Buffalo Milk P – Pasteurised Milk Grated Cheese 60 Sliced Cheese 60 Cow’s Milk UnP – Unpasteurised Milk Ewe’s Milk T – Thermised Milk V – Goat’s Milk Vegetarian Rennet VERSION: 3 Design, brand & marketing by Picture Smiths | www.picture-smiths.co.uk 3 0 S H I R 7 7 3 0 6 K E 9 7 1 R O 1 Y 0 F I N M E O C R H F E D E L S R E O S L T W D . CHEESE IS C E O . U H K OUR BUSINESS T O T S H I R R K E O Y M As cheese specialists for over 25 years we The finest products Worldwide delivery service O R F have developed an unrivalled catalogue of the deserve the finest care from the heart of Yorkshire D L finest in British and Continental cheeses. R Sourcing directly from artisan We offer free deliveryWORLDWIDE to the following areas in DELIVERYO W manufacturers, we import, a fleet of our own vans. Minimum order is £50. E Every cheese at Michael Lee is chosen with expert knowledge H mature and distribute to ensure Delivery days are as follows:SERVICE FROMT OTHE T and care for its quality, flavour and diversity. the highest quality and reliability throughout the supply chain. Yorkshire folk even eat cheese with Christmas cake so there’s no fooling TUESDAY HEART OF YORKSHIRE Barnsley, Bradford, Derbyshire, Harrogate, this region of cheese lovers. From our beginning of selling on market We guarantee your orders will stalls, we have developed an unequalled reputation for the quality of Holmfirth, Huddersfield, Kendal, Keswick, arrive fresh and on time, Lorem ipsum dolor sit amet, consectetur adipiscing elit. Morbi our extensive range and the thoroughness of our service. Knaresborough, Leeds, Mansfield, Pontefract, every time. pulvinar elementum purus, convallis lacinia ipsum vehicula Rotherham, Sheffield & York INTRODUCTION non. Ut iaculis dolor enim, eu faucibus dui viverra in. Sed As an independent business, we offer an comprehensive cheese dignissim eu ex at laoreet. and deli collection for top restaurants, delis, farm shops WEDNESDAY WORLDWIDE DELIVERY and hotels across the UK. More than cheese Leicester, Lincoln, North Yorks, Notts, Staffordshire, Yorkshire Dales FREE DELIVERY SERVICE FROM THE Our deli collection includes other 01977 703061 dairy products, charcuterie, THURSDAY FINECHEESESLTD.CO.UK olives, pates, biscuits and We offer free delivery to the following areas in a fleet of our own HEART OF YORKSHIRE Bridlington, Doncaster, Durham, Filey, chocolate callets, dried pasta and vans. Minimum order is £50. Delivery days are as follows: TERMS & CONDITIONS Goole, Grimsby, Hull, Ilkley, Liverpool, lentils, oils, vinegars and nuts. Goods & Prices Products Manchester, Newcastle, North East Yorkshire, Lorem ipsum dolor sit amet, consectetur adipiscing elit. Morbi All goods are subject to availability and the prices Please note that some cheeses grow a natural Skipton, & York pulvinar elementum purus, convallis lacinia ipsum vehicula stated exclude VAT where applicable. mould on their rind or a blue vein within the Thorough, reliable and TUESDAY WEDNESDAY THURSDAY FRIDAY non. Ut iaculis dolor enim, eu faucibus dui viverra in. Sed We aim to hold our prices for the duration of this cheese. Please speak to our telesales team for exceptional quality, every time. FINECHEESESLTD.CO.UK FRIDAY dignissim eu ex at laoreet. list and email customers with two weeks’ notice advice if you are unsure. Bradford North Yorks Ilkley Bradford, 01977 703061 Barnsley, Bradford, Derbyshire, Harrogate, (where possible), when price changes are due to Where possible we only release products providing We were voted 4th best Huddersfield Leicester Skipton Huddersfield, occur. However, due to fluctuations in supply and they have a minimum of between 2-3 weeks sell Holmfirth, Huddersfield, LeedsKnaresborough, Lincoln Goole Wakefield wholesale distributor in theDRIVER exchange rates we reserve the right to alter our by date. Some cheeses may have much longer and DELIVERY Leeds , Mansfield, Pontefract,Sheffield Rotherham, Notts Hull Leeds FREE DELIVERY prices without notice. some of the fresh items may only have 7-10 days UK, and listed top artisan Derbyshire Staffordshire Durham Sheffield life on them. Sheffield & Wakefield, All prices are correct at the time of going to print cheese wholesaler as chosen York Yorkshire Dales Newcastle Derbyshire We offer free delivery to the following areas in a fleet of our own SCOTLAND vans. Minimum order is £50. Delivery days are as follows: but, due to market and exchange rate fluctuations by fine food retailers, in Harrogate York INTRODUCTION Mansfield may change. All orders are accepted in the COURIER CHARGES Returns the Best Brands survey byCOURIER Barnsley Filey Harrogate understanding that invoices will be raised for SERVICE Courier charges are £6.00 per Delivery. prices current at the time of delivery. Please ensure you check all your goods carefully the Guild of Fine Foods of Pontefract Bridlington Knaresborough on delivery, and notify the driver at the time or Next day courier as long as 2015/16 Keswick Doncaster Pontefract TUESDAY WEDNESDAY THURSDAY FRIDAY call the office within 24 hours of any shortages order is placed before Kendal Grimsby Rotherham Payment or damages to your order so that we can raise Manchester Barnsley NORTH 12 noon, Monday – Thursday Bradford North Yorks Ilkley Bradford, a credit for you. Any claim made after this time In the same survey EASTof For new customers or those we only trade with Liverpool Holmfirth Huddersfield Leicester Skipton Huddersfield, will not be accepted. A customer signature on the NORTHERN for delivery Tuesday – Friday. occasionally we prefer to take COD, payment 2016/17IRELAND we cameNORTH 4th overall. WEST Leeds Lincoln Goole Wakefield over the phone or a BAC’s payment prior to your invoice denotes proof of delivery where goods DRIVER YORKSHIRE DELIVERY Sheffield Notts Hull Leeds delivery arriving. cannot be signed for. & THE POA Orkney, Ireland, HUMBER Derbyshire Staffordshire Durham Sheffield Any items wanting to be returned without prior Scottish Highlands and COURIER CHARGES Credit terms are available for established York Yorkshire Dales Newcastle Derbyshire businesses. Our credit terms are 30 days notification to the office will also not be accepted. SCOTLAND EAST the Rest of the World. Harrogate York Mansfield from month end. We require a credit account We will allow goods to be returned that are poor MIDLANDS Our team will be in Courier charges are £6.00 per 20kgCOURIER box and £3.00 for each Barnsley Filey Harrogate quality or have gone off before their b/b date. SERVICE application to be completed should you wish to set WEST additional 20kg box. Next day courier lorem ipsum as long MIDLANDS touch weekly for your Pontefract Bridlington Knaresborough an account up. However every case will be dealt with individually EAST POA Pallet orders. order aswell as help, as order is placed before 12 noon, Keswick Doncaster Pontefract Statements of accounts are issued monthly and and for goods that are returned a month after they WALES advice and tips! Monday – Thursday for delivery Tuesday – Friday. Kendal Grimsby Rotherham generally no further reminders are sent. have been delivered will not be accepted unless LONDON Manchester Barnsley under exceptional circumstance. NORTH EAST It is the customer’s responsibility that remittances SOUTH EAST POA Orkney, Ireland, Scottish Highlands Liverpool Holmfirth For care and storage instructions for each of the SOUTH WEST NORTHERN are received by our accounts team by the due date. IRELAND NORTH goods, please refer to the product labelling or DRIVER DELIVERY and theWEST Rest of the World. Customers who have an overdue balance on their YORKSHIRE contact a member of the telesales team who will be & THE HUMBER account will be automatically put onto HOLD and able to advise. will not be called for an order. COURIER CHARGES We reserve the right to refuse a return for the Orders received from an account with an EAST following products which may have been ordered MIDLANDS COURIER SERVICE Our team will be in Courier charges are £6.00 per 20kg box and £3.00 for each outstanding balance will also be held until full in especially for you; Pre-cut portions, pre-order WEST additional 20kg box.
Load more

Recommended publications
  • Restaurant La Luge Menu
    Restaurant La Luge Menu Our Fondues and Specialties Made from whole Cheese grated in our kitchen Traditional Savoy– style 3 Cheeses Fondue (Min 2 Persons) 32 Eur / ps Chunk of bread dipped in a fondue dish containing a thick sauce of three different melted cheeses, with white wine. Our fondue is served with mountains pasture lettuce “Fifty-fifty” Fondue (Min 2 Persons) 36 Eur / ps Chunk of bread dipped in melted fully matured Gruyère cheese and Vacherin (soft cow’s creamy cheese) with white wine, served with potatoes in their skin and a green salad Savoy– style Fondue with black Truffle (Min 2 Persons) 41 Eur/ps Chunk of bread dipped in melted Beaufort cheese and Vacherin (soft cow’s creamy cheese) with white wine and grated fresh black Truffle served with potatoes in their skin and a green salad “Burgundy Fondue” - “Meat Fondue” (Min 2 Persons) 33 Eur / ps 250 gr of diced Rump Steack dipped in hot cooking oil as you please and season with three home made sauce, served with sautéed potatoes and a green Salad “Raclette au Lait Cru” (Min 2 Persons) 32 Eur / ps Smoked “Raclette” (Min 2 Persons) 30 Eur / ps Same as the above but with smoked cheese Black Truffle “Raclette” (Min 2 Persons) 38 Eur / ps Same as the “Raclette” but the cheese has little chunk of truffle “Tartiflette” 28 Eur / ps Savoy country recipe of potatoes au gratin with cream, sautéed onions and lardoons topped with gently melted Reblochon cheese. Served with mountain pasture lettuce “Mont d’Or Chaud” Gold Medal 31 Eur / ps Warm cheese in its wood box with Roseval potatoes
    [Show full text]
  • Wine & Cheese…A Delectable Pair!
    sPring 2015 A WINE ENTHUSIAST’S QUARTERLY JOURNEY THROUGH MONTEREY’S WINE COUNTRY COMING EVENTS Last Fridays Wine Bar June 26 5:00pm-8:00pm* Join us Friday evening Wine & Cheese… from 5pm to 8pm. Start a Delectable Pair! your weekend off with a Wine and cheese – the two seem to go together like peas and carrots. relaxing view, live music, You see the pairing often at parties, receptions, and on wine tasting great food and a glass of excursions. Even here at A Taste of Monterey, we offer a wide selec- Monterey’s finest. tion of cheeses to enjoy with a glass of wine. Most people take it for granted and think any piece of cheese will taste excellent with a sip of wine. But…it’s not that simple. In reality, pairing wine and cheese can be quite complicated, far more complicated than a chunk of Cheddar and a glass of Merlot. This is because there is not just one kind of cheese or one kind of wine. And like wine, cheese comes in a variety of forms. Cheeses vary in Store Hours moisture and fat content, texture, and flavor. And, as we know, wines A Taste of Monterey vary in acidity, sweetness, body, and structure. With all of the variance Cannery Row on both sides, the basic concept of pairing wine and cheese becomes far Sun-Wed 11am-7pm more challenging. But have no fear. We are here to help guide you along. Thu-Sat 11am-8pm First off, consider the age of the cheese. Young cheeses have higher water content and a more milky texture.
    [Show full text]
  • Australian Glossary
    AUSTRALIAN GLOSSARY 3. Fresh Cut Vegetables - Vegetable Mixes 4. Vegetables Whole – Garnish – Chopped Herbs 5. Washed Lettuce / Greens – Sautee Vegetables 6. Bakers Mixes – Sandwich lines – Peeled Fruit – 7. Salads 8. Gourmet Salads 9. Chopped Garlic – Antipasto Lines – Dolmades 10. Dips 11. Yoghurt – Mayo + Egg Products 12. Breakfast Products - Cream 13. Cheese – local + imported, Butter, Yoghurt 14. Cheese 50. Ingredients Asian 15. Cheese 51. Ingredients Asian 16. Cheese 52. Ingredients Asian 17. Cheese / Crackers 53. Ingredients Asian 18. Pasta Fresh and Dry 54. Ingredients Asian – Ingredients Larder 55. Ingredients Larder 19. Pasta Dry 20. Meal Solutions – Soup – Mash – Meal Bases - 56. Ingredients Larder – vanilla beans - truffles 57. Larder – Stock Lines – Canned Vegetables lasagne 21. Meal Solutions – Quiche - Frittata – Burgers – 58. Larder - Canned Vegetables, Fruits – Pickled Vegetables Wet dishes 22 Vegetarian Wet Dishes – PC Meals – Pizza Bases 59. Nuts, Legumes, Dried Fruit 23. Stocks and Sauces 60. Fingerfood 24. Sous Vide + Cooked Meat Products 61. Fingerfood – Hand Made 25. Chilli Con Carne – Lamb Shanks 62. Fingerfood – Hand Made – Asian 26. Chicken Products – Kiev, Schnitzel, Filo 63. Fingerfood – Hand Made Asian 27. Chicken Products - Wing on Kiev’s – 64. Fingerfood –- Hakka 28. Smallgoods – Chorizo 65. Bakery Products – Pies + Pasties 29. Small Goods TIBALDI 66. Bakery Products – Filo Pastries + Pide + Bread 30. Smallgoods – Slow Cured &Gourmet Sausages 67. Bakery Products – Crepes + Waffles 31. Smallgoods - Casalingo Danish Pastries – Pastry Rolls 32. Seafood – White Anchovies - Phillips Crab Meat 68. Ingredients Pastry – Confectionary, Crackers, 33. Seafood – Caviar – Pickled Seafood 69. Kez’s Biscuits 34. Mexican Products – Oil Vinegar Vincotto, Verjuice 70. GF Bread & Bakery 35. Mexican Products 71.
    [Show full text]
  • 2020 World Championship Cheese Contest
    2020 World Championship Cheese Contest Winners, Scores, Highlights March 3-5, 2020 | Madison, Wisconsin ® presented by the Cheese Reporter and the Wisconsin Cheese Makers Association World Cheese Contest ® Champions 2020 1998 1976 MICHAEL SPYCHER & PER OLESEN RYKELE SYTSEMA GOURMINO AG Denmark Netherlands Switzerland 1996 1974 2018 HANS DEKKERS GLEN WARD MICHEL TOUYAROU & Netherlands Wisconsin, USA SAVENCIA CHEESE USA France 1994 1972 JENS JENSEN DOMENICO ROCCA 2016 Denmark Italy TEAM EMMI ROTH USA Fitchburg, Wisconsin USA 1992 1970 OLE BRANDER LARRY HARMS 2014 Denmark Iowa, USA GERARD SINNESBERGER Gams, Switzerland 1990 1968 JOSEF SCHROLL HARVEY SCHNEIDER 2012 Austria Wisconsin, USA TEAM STEENDEREN Wolvega, Netherlands 1988 1966 DALE OLSON LOUIS BIDDLE 2010 Wisconsin, USA Wisconsin, USA CEDRIC VUILLE Switzerland 1986 1964 REJEAN GALIPEAU IRVING CUTT 2008 Ontario, Canada Ontario, Canada MICHAEL SPYCHER Switzerland 1984 1962 ROLAND TESS VINCENT THOMPSON 2006 Wisconsin, USA Wisconsin, USA CHRISTIAN WUTHRICH Switzerland 1982 1960 JULIE HOOK CARL HUBER 2004 Wisconsin, USA Wisconsin, USA MEINT SCHEENSTRA Netherlands 1980 1958 LEIF OLESEN RONALD E. JOHNSON 2002 Denmark Wisconsin, USA CRAIG SCENEY Australia 1978 1957 FRANZ HABERLANDER JOHN C. REDISKE 2000 Austria Wisconsin, USA KEVIN WALSH Tasmania, Australia Discovering the Winning World’s Best Dairy Results Wisconsin Cheese Makers Association was honored to host an international team of judges and an impressive array of samples of 2020 cheese, butter, yogurt and dairy ingredients from around the globe at the 2020 World Championship Cheese Contest March 3-5 in Madison. World Champion It was our largest event ever, with a breath-taking 3,667 entries from Michael Spycher, Mountain 26 nations and 36 American states.
    [Show full text]
  • CHEESE Or FROMAGE
    CHEESE or FROMAGE Cheese is a solid derivative of milk. It is produced by coagulating the protein (CAESIN) in milk so that it forms curds - usually by adding RENNET (outer agent used to seperate the milk protein) - and draining off the liquid (WHEY). Cheese then undergoes a ripening process, during which it changes in taste, texture and appearance and each variety takes on its own particular characteristics. Some cheeses develop veining during ripening, while other form holes or 'EYES'. Veining is caused by a bacteria in the cheese, which may occur naturally, or may be introduced. All cheeses develop a rind or crust of some sort, or are given one artificially such as red wax rind of EDAM. Some cheeses, such as BRIE & CAMEMBERT, develop a mould on the outside surface which produces enzymes which help ripen the cheese from outside towards the center. Most cheese is made from 'EWES' milk with a small amount made from 'COWS' or `GOATS' milk. The type of milk and the different techniques used to seperate the curds and whey and ripen the cheese result in the many different types of cheese. Climate, vegetation and seasonal changes can also influence the finished cheese, which means that some varieties can only be produced in a certain area and cannot br produced in large quantities or under factory conditions. CHEDDAR, however lends itself well to factory techniques. Although CAESIN makes up 78% of the milk protein, there are other proteins present in smaller quantities, but they are soluble and are drained out with the WHEY. The whey may be then processed to curdle the remaining protein and used to make low fat cheese such as RICOTTA - a moist, unsalted Italian cheese.
    [Show full text]
  • Our Story Of
    Cheese...OUR STORY OF “A slice of good cheese is never just a thing to eat. It is usually also a slice of local history: agricoultural, political, or ecclesiastical. Knowledge of this enables us to distinguish the genuine from the imitation; it adds to our appetite for the cheese and to the relish with which we savour it”. Patrick Ranch The world’s best cheeses have found a place at the Maldives’ one and only cheese & wine bar... At the cheese & wine bar, we strive to present our customers, with the widest range of amazing taste experiences possible with the world’s finest table cheeses, coupled by careful selections of fine wines to match. We believe that perfectly matched cheese and wine should be one of life’s simple pleasures, and we’d like to share the thrill of these beautiful artifacts with you. This wine list is an endeavour to cross all boundaries; it rewards the innovators and respects the classics. Our ultimate goal is to provide you with a true wine experience. We commissioned one of the world’s most famous Masters of wine together with our in-house Sommelier and Maitre Fromager to compile this list and will continue to expand our selection by keeping in mind that wine and cheese is one of life’s gratest gifts. YOU SAY WE SAY Cheese, Wine, Platters S M L S M L Range of flavours 40 Goat & Ewe Cheese 24 32 40 Discover the inexhaustible diversity of Follow the example of Zeus whose legend- cheese through a guided tasting that will ary strength is said to derive from having help you discover the whole cheese family.
    [Show full text]
  • Dec/Jan 2010
    DELI BUSINESS MARKETING MERCHANDISING MANAGEMENT PROCUREMENT DEC./JAN. 2010 $14.95 A Simpler Time Impressing the Jones is just not impressive anymore ALSO INSIDE CHEESE GUIDE OLIVES PROSCIUTTO SPEAKING GREEN SUSHI SAFETY SNACK FOODS DEC./JAN. ’10 • VOL. 14/NO. 6 COVER STORY CONTENTS DELI MEAT Ah, Prosciutto! ..........................................22 Any way you slice it, prosciutto is in demand FEATURES Snack Attack..............................................32 Consumers want affordable, healthful, cutting-edge snacks and appetizers 14 MERCHANDISING REVIEWS Creating An Olive Showcase ....................19 Time-tested merchandising techniques can boost the sales potential of deli olives 22 Green Merchandising ................................26 Despite a tough economy, consumers still want environmentally friendly products DELI BUSINESS (ISSN 1088-7059) is published by Phoenix Media Network, Inc., P.O. Box 810425, Boca Raton, FL 33481-0425 POSTMASTER: Send address changes to DELI BUSINESS, P.O. Box 810217, Boca Raton, FL 33481-0217 DEC./JAN. 2010 DELI BUSINESS 3 DEC./JAN. ’10 • VOL. 14/NO. 6 CONTENTS COMMENTARIES EDITOR’S NOTE Good Food Desired In Bad Times ................8 PUBLISHER’S INSIGHTS The Return of Cooking ..............................10 MARKETING PERSPECTIVE The New Frugality......................................53 IN EVERY ISSUE DELI WATCH ....................................................12 TECHNEWS ......................................................52 29 BLAST FROM THE PAST ........................................54
    [Show full text]
  • Gourmet Cheese Cards (GCC43)
    GOURMET CHEESE CARDS GCC43 PROMOTE BOTH DOMESTIC AND IMPORTED CHEESE Mailing Address: P.O. Box 2118 Huntington Beach, CA 92647-0118 Plant, Offi ce & Showroom Address: 15662 Producer Lane Huntington Beach, CA 92649-1310 TOLL-FREE PHONE: (800) 852-2806 • TOLL-FREE FAX: (800) 774-8884 –––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––– DATE _________________________________ P.O. NO. ____________________________ ACCOUNT NAME ______________________________ STORE NO. ________________ ADDRESS _______ ____________________________________________________________ CITY ______________________________________________ ZIP ___________________ PHONE ____________________________ ORDERED BY _________________________ PLEASE SELECT FROM LIST BELOW Actual size: 4” x 3” / (2) colors: Black & Pale Yellow _____ Alouette Cups _____ Domestic Parmesan Wheel _____ Low Sodium Muenster _____ Sonoma Hot Pepper Jack _____ Appenzeller Swiss _____ Domestic Romano _____ Low Sodium Provolone _____ Sonoma Pesto Jack _____ Asiago _____ Domestic Romano Wheel _____ Low Sodium Swiss _____ Sonoma Traditional Jack _____ Baby Edam _____ Double Gloucester _____ Mascarpone _____ St. Andre _____ Baby Gouda _____ Double Gloucester _____ Mini Brie _____ Stilton _____ Baby Jack with Stilton _____ Monterey Jack _____ Stilton with Lemon Zest _____ Baby Swiss _____ Doux De Montagne _____ Montrachet _____ String Cheese _____ Beer Kaese _____ Edam Loaf _____ Montrachet with Herbs _____ Suisse Delicate _____ Bel Paese _____ English Cheddar _____ Morbier _____ Suisse
    [Show full text]
  • Blue Cheeses Comparison Chart
    BLUE CHEESES COMPARISON CHART Cheese Milk Type Additives— Acidification Shape / Size Ripening TIme Curd Treatment Draining / Pressing Aging Instructions per 1 gallon Milk Ripening of Cheese / Time to Set Temperature Mold Used Curds Blue Gouda Whole cow’s 1/8 t Meso II 86°F One 5-inch 45 minutes + 1/2-inch cubes 15 pounds for 30 minutes 50–55°F or Pinch PR Tomme mold 30–45 minutes Rest 5 min Medium pressure for 85% humidity Mix of cow & 1/4 t CC with follower Stir 5 min 4–6 hours Flip daily goat 1/4 t R Rest 5 min Brine overnight Wax after 1 week Wash curds Dry 1 -2 days Age 6 weeks—4 months Stir 10 min 2-3 days total Settle Stir 20 min Approx 1 hour total Coastal Blue Whole cow’s 1/4 t MM100 86°F One 4-inch 1 hour 1/2-inch cubes Drain 12 hours at room 50–56°F Pinch PR Camembert 1–1 1/2 hours Stir 10 min temp, turn 4 times within 85% humidity. 1/8 t CC mold Remove 2 quarts whey, 12 hours. Remove from Turn daily 1/8 t R stir 5 min form, salt. 6–8 weeks 1 T salt Drain in cheesecloth bag Place in box, 68–72°F Then wrap and place 5 min. @ 90% humidity. After in fridge for up to 4–6 Put curds into mold. 2 days, pierce horizon- months. tally and vertically. 60 hours total (21/2 days) Gorgonzola Whole cow’s 1/4 t MA 4001 90°F One 4-inch 30 minutes 3/4-inch cubes Press lightly 2 hours After 4 days, 50°F 1/4 t CC Camembert 20–30 minutes Rest 10 min Flip and press 75% humidity.
    [Show full text]
  • Continental Cheese 2016
    The Cheese Man French Baby Brie 1kg Cows, Veg FR002 A soft, creamy cheese that is ready to eat from young until end of life. Ideal for both culinary and cheeseboard use Brie 60% 3kg Cows, veg FR004 Brie de Meaux 3kg Cows, FR005 A full flavoured AOC brie that ripens from a firm core to smooth, runny, Unpast creamy consistency with a deeper flavour and aroma over its life Brie de Meaux ¼ 700g Cows FR097 Brie de Pays 2.5kg Cows, FR006 Inside its velvety ivory rind, it ripens to a thick soft silky core that is rich Unpast and full bodied with mushroomy, savoury and sweet notes Brie wedges 200g Cows, Veg FR009 Classic brie that ripens from a firm core to smooth, runny, creamy consistency with a deeper flavour and aroma over its life. Brique Brie 900g Cows, Veg FR010 Creamy brick-shaped brie ideal for slicing throughout its life. A favourite for sandwich makers Camembert small boxed 145g Cows FR016 Bold and rich, yet creamy. Not Vegetarian! Camembert small boxed 125g Cows, Veg FR014 Miniature version of a classic Camembert that ripens over its life from a firm core to smooth, runny consistency with a deeper flavour and aroma. Presented in a wooden box for baking Camembert portions 250g Cows, Veg FR012 Camembert Boxed 250g Cows, Veg FR015 Wonderfully smooth and creamy, this award-winning cheese has fantastic flavour and very moreish Presented in a wooden box for baking Camembert Calvados 250g Cows, FR017 A traditional farmhouse-made cheese which is produced in several steps; it Unpast is first aged as a standard Camembert, the rind is then carefully removed and the cheese is dipped in a Calvados and Cider mixture, and finally it is covered in a fine biscuit crumb.
    [Show full text]
  • Ewe's Milk Cheese
    February 2013 Frv-073 (6x6oz) $36.49/Cs Frv-071 (6x7oz) $58.29/Cs Frv-014 (6x7oz) $34.79/Cs Coeur Berry Jacquin Cranberry Coeur De Bourgogne Truffle Neufchatel Coeur de Bray Fr-269 (6x8oz) $25.39/Cs Fr-079 (6x7.5oz) $39.49/Cs Fr-278 (7x8oz) $53.59/Cs Jacquin Coeur Berry White Delice De Bourgogne Mini Clarines Frv-072 (20x77oz) $20.08/Cs Fr-175 (3x1.1lb) $46.79/Cs Coeur Assortment Soreda 4 Flavors Brillat With Cranberry ** All pricing listed is Net-Net only. No additional discounts will be given. ** A rolled cheese that is similar in appearance to a jelly roll with Cranberry and other types of seasonings over the top of a flat layer of cheese. Fr-577 Le Roule Cranberry (1x4Lb) Fr-578 Cranberry Pre-pack (6x4.4oz) $9.09/Lb $17.59/Cs Log Pre-pack Us-088 Crottin Plain Montchevre Us-089 Crottin G&H Montchevre Us-092 Crottin Four Peppers Montchevre Us-093 Crottins Assorted Montchevre Each of Montchevre’s fresh goat cheese Crottin & Chabis are hand-crafted from fresh, prime quality milk. All packed (18x3.5oz) $32.15/Cs Us-161 Montchevre Cabri Mini (6x4.4oz) This mild and creamy goat brie is hand-made in small vats, handcrafted and slowly aged. $14.78/Cs Us-137 Blueberry Vanilla Log (12x8oz) Us-138 Cranberry Cinnamon Log (12x8oz) Goat log rolled in cranberries and cinnamon & Colorful berries add texture as well as flavor to the cheese. $43.99/Cs Wg-090 Rougette Bavarian Red (2x5Lb) With its orange washed rind and buttery consistency, this decadent triple- cream soft-ripened cheese provides an attractive appearance on any table with its distinct orange tint on the outer edge and the white brie mold on top.
    [Show full text]
  • PHOENIX Chefswarehouse.Com BAKING and PASTRY TORTILLAS/WRAPS
    PRODUCT CATALOG PHOENIX chefswarehouse.com BAKING AND PASTRY TORTILLAS/WRAPS......................8 BEVERAGES, HAVARTI.......................................19 CONDIMENTS BAKING MIXES ............................4 WRAPPERS..................................8 COFFEE AND TEA JACK CHEESE .............................19 AND JAMS BROWNIES ..................................10 MASCARPONE ...........................19 BAKING SUPPLIES .......................4 BAR MIXERS ................................15 CHUTNEY ....................................24 CAKES ASSORTED ......................10 MISCELLANEOUS........................19 COLORANTS ...............................4 CORDIAL ....................................15 GLAZES AND DEMI-GLAZES .......24 TARTS ...........................................10 MOUNTAIN STYLE........................19 CROISSANTS ...............................4 JUICE ...........................................15 KETCHUP .....................................24 COULIS........................................10 MOZZARELLA..............................20 DÉCOR ........................................4 MISCELLANEOUS BEVERAGE ....15 MAYO ..........................................24 PUREE..........................................10 MUENSTER...................................20 EXTRACTS ....................................4 NECTAR .......................................15 MUSTARD ....................................24 ZEST..............................................10 PARMESAN .................................20 FILLING ........................................4
    [Show full text]