Wholesale Cheese Catalogue 201 9
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Copy of Product List November 2020
PRODUCT LIST NOVEMBER 2020 Please note that in light of the current Covid-19 situation we are experiencing some issues with stock availability but we are doing everything we can to ensure the best possible service levels. If you have any questions regarding stock availability please don't hesitate to contact your local customer service team. Our list changes frequently as we carefully watch for new market trends and listen to feedback from you, our customers. Please do get in touch if you have any questions. CHEF'S ESSENTIALS Code Product Description Pack Unit Butter DB083 Butter Unsalted Croxton Manor 40x250g ea DB089 Butter Salted Croxton Manor 40x250g ea British Cheese Pack Unit EN069 Cheddar Mature Croxton Manor Block 5kg kg EN003 Butlers Secret Extra Mature Cheddar Block 2.5kg kg EN127G Cheddar Mature Grated Croxton Manor 2kg ea EN131G Cheddar Mild Croxton Manor 2kg ea French Cheese Pack Unit FC417 Brie French (60%) 1kg ea FC431 Camembert Le Fin Normand 250g ea FG021 Chevre Capra Goats' Log 1kg ea Italian Cheese Pack Unit IT042 Buffalo Mozzarella Collebianco 200g ea IT130 Parmesan Reggiano 24 Months 1.25kg kg Greek Cheese Pack Unit GR021 Halloumi 250g ea GR015 Feta Block - Kolios 900g ea Dairy Essentials Pack Unit DS049 Full Fat Soft Cheese Croxton (25% Fat) 1.5kg ea DC033 Clotted Cream Cornish Roddas 907g ea DC049 Crème Fraîche Croxton Manor 2kg ea DY009 Greek Yoghurt - Kolios 1kg ea DM013 Buttermilk 5ltr ea Cured Meats Pack Unit CA049 Prosciutto Crudo Sliced - Dell'ami 500g ea CA177 Mini BBQ Cooking Chorizo 3x2kg kg 1 HBX Chocolate -
LATTERIA OVARO Nasce a 525 Metri D’Altitudine Nel Caseificio Di Ovaro, Da Cui Prende Il Nome Carnico Di “Davar”
FORMAGGI INDICE FORMAGGI DELLA LATTERIA DI OVARO Pag. 1 FORMAGGI DEL FRIULI VENEZIA GIULIA Pag. 7 FORMAGGI NAZIONALI Pag. 17 FORMAGGI REGIONALI Pag. 30 FORMAGGI FRESCHI Pag. 54 FORMAGGI ESTERI Pag. 61 LATTERIA OVARO Nasce a 525 metri d’altitudine nel caseificio di Ovaro, da cui prende il nome carnico di “Davar”. È proprio la montagna a segnare il carattere di questo formaggio latteria che si presenta con una pasta leggermente occhiata ed un colore paglierino che aumenta, assieme al gusto, con l’avanzare della stagionatura. Ideale la versione con una maturazione dai 4 ai 6 mesi. Peso per pezzo: 6,50 kg Pezzi per cartone: 2 Stagionatura: 30-60-90-120-mezzano MONTASIO DOP PDM (Prodotto Della Montagna) Il Montasio prodotto nel caseificio di Ovaro è l’unico Montasio prodotto in Friuli che, secondo le direttive del consorzio, può fregiarsi della denominazione PDM (Prodotto Della Montagna), in quanto ha la peculiarità di essere prodotto e stagionato in un caseificio ad oltre 500 metri di altitudine, con latte proveniente da zone oltre i 500 metri. Il sapore, morbido e delicato quando è fresco si fa via via più deciso ed aromatico. La pasta, da bianca compatta con una caratteristica occhiatura omogenea ed una crosta liscia ed elastica, con il passare dei mesi diventa granulosa e friabile con una crosta secca e più scura. Forma cilindrica, altezza 6-10 cm, larghezza 30-40 cm. Peso per pezzo: 6,5 kg Pezzi per cartone: 2 Stagionatura: 60-90-120-mezzano-oltre 12 mesi-oltre 18 mesi. MONTASIO DOP 047 Ha diverse facce, trasforma il suo gusto, sorprende per la sua varietà e accontenta tutti i palati. -
Local ∙ Sustainable ∙ Seasonal
BRUNCH Saturday & Sunday 10 AM - 2:30 PM RAW BAR LOCAL BIGEYE TUNA CRUDO...............$14 SHRIMP CEVICHE...............................$14 OYSTERS - SHUCK ‘EM (6)......................$18 pomegranate ponzu, fresno chili, apple tomatillo, serrano, tomato, avocado, cocktail sauce, horesradish & mignonette tortilla chips Kumiai, Baja, MX POKE TACOS.........................................$19 ahi tuna, slaw, spicy creme, crispy wonton APPETIZERS BAVARIAN PRETZEL.....................................................................$10 BURRATTA TOAST................................................................................$14 whole grain mustard, thorn st. brewing beer cheese levain bread, roasted fig, hazelnut, arugula, caramelize honey DEVILED EGGS...............................................................................$10 CRISPY CALAMARI..............................................................................$14 local eggs, mango chutney, garam masala taco spice, lemon, sweet tomatillo sauce LEROY’S HUMMUS ......................................................................$12 STEAMED MUSSELS.....................................................................$15/$19 shishito piperade, crispy chickpea, warm naan, crudites “michelada” broth, tomato, garlic, lager, sourdough BRUSSELS SPROUTS ..................................................................$10 TRUFFLED FRIES..................................................................................$10 date agrodulce, aleppo yogurt, lemon zest grana padano, lemon garlic -
Port, Sherry, Sp~R~T5, Vermouth Ete Wines and Coolers Cakes, Buns and Pastr~Es Miscellaneous Pasta, Rice and Gra~Ns Preserves An
51241 ADULT DIETARY SURVEY BRAND CODE LIST Round 4: July 1987 Page Brands for Food Group Alcohol~c dr~nks Bl07 Beer. lager and c~der B 116 Port, sherry, sp~r~t5, vermouth ete B 113 Wines and coolers B94 Beverages B15 B~Bcuits B8 Bread and rolls B12 Breakfast cereals B29 cakes, buns and pastr~es B39 Cheese B46 Cheese d~shes B86 Confect~onery B46 Egg d~shes B47 Fat.s B61 F~sh and f~sh products B76 Fru~t B32 Meat and neat products B34 Milk and cream B126 Miscellaneous B79 Nuts Bl o.m brands B4 Pasta, rice and gra~ns B83 Preserves and sweet sauces B31 Pudd,ngs and fru~t p~es B120 Sauces. p~ckles and savoury spreads B98 Soft dr~nks. fru~t and vegetable Ju~ces B125 Soups B81 Sugars and artif~c~al sweeteners B65 vegetables B 106 Water B42 Yoghurt and ~ce cream 1 The follow~ng ~tems do not have brand names and should be coded 9999 ~n the 'brand cod~ng column' ~. Items wh~ch are sold loose, not pre-packed. Fresh pasta, sold loose unwrapped bread and rolls; unbranded bread and rolls Fresh cakes, buns and pastr~es, NOT pre-packed Fresh fru~t p1es and pudd1ngs, NOT pre-packed Cheese, NOT pre-packed Fresh egg dishes, and fresh cheese d1shes (ie not frozen), NOT pre-packed; includes fresh ~tems purchased from del~catessen counter Fresh meat and meat products, NOT pre-packed; ~ncludes fresh items purchased from del~catessen counter Fresh f1sh and f~sh products, NOT pre-packed Fish cakes, f1sh fingers and frozen fish SOLD LOOSE Nuts, sold loose, NOT pre-packed 1~. -
Hamish Johnston Fine Cheeses Wholesale Catalogue 1St July 2017
Hamish Johnston Fine Cheeses Wholesale Catalogue 1st July 2017 London Suffolk 48 Northcote Road Unit 51 London Martlesham Creek SW11 1PA Sandy Lane Martlesham IP12 4SD Phone: 020 7738 0741 Phone: 01394 388127 Fax: 020 7924 6193 Fax: 01394 446010 email: [email protected] Please note that the following are our current terms and conditions of sale. 1. Products will be invoiced at prices ruling on the day of dispatch. Whilst every effort will be made to give customers advance warning of price changes “Hamish Johnston Ltd” reserves the right to alter prices without prior notice. 2. Pre-Packed and hand wrapped cheese portions are subject to a surcharge of 25% above normal wholesale prices. 3. Any defective or out of condition stock will only be credited or replaced if we are informed within 24 hours of their delivery. All such goods must be returned to us or made available for inspection. 4. Title to the goods shall only pass to the buyer after full payment has been made to, and accepted by “Hamish Johnston Ltd”. 5. The Seller reserves the right to repossess any Goods in respect of which payment is overdue and thereafter to re-sell the same and for this purpose the Buyer hereby grants an irrevocable right and licence to the Sellers servant and agents to enter upon all or any of its premises with or without vehicles during normal business hours. This right shall continue to subsist notwithstanding the termination or cancellation of the order for any reason and is without prejudice to any accrued rights of the Seller thereunder or otherwise. -
Special Offers
SPECIAL OFFERS NEW NEW RAMBLEJACK FLAPJACK, PG 13 THAI CHICKEN PASTY, PG 4 PRETZEL BUN, PG 8 REFRESHING TREATS THE EXPLODING BAKERY QUALITY CUISINE CLEARANCE Stock up on impulse ice lollies Find firm favourites plus a new big flavour A one off opportunity to purchase JUNE for the Summer months with bake, the RambleJack Flapjack, from an amazing range of Quality Cuisine our multi-buy offer on favourites Devonshire cake company The Exploding products. Stock up now. Once it’s 1ST - 25TH from Wall’s - Pg 13 Bakery. Always crafted with carefully gone, it’s gone, for good! - Pg 6,7 JUNE 2021 sourced, natural ingredients. - Pg 13 TEL. 01803 664 422 CATERFOOD.CO.UK CATERFOOD SPECIAL OFFERS 1ST - 25TH JUNE 2021 what’s hot right now NEW WHAT’S HOT Waldrons SALTED RIGHT NOW CARAMEL CAPPUCINO MERINGUE ROULADE BEST OF BOTH WORLDS Layers of cappuccino flavoured new SWEET & SALTY DESSERTS fresh dairy cream, salted caramel and dark chocolate rolled in fluffy FROM Waldrons PATISSERIE golden baked meringue, page 12 Look out for a selection of new desserts from Waldrons; Salted Caramel Cheesecake, Million- aire Salted Caramel and Chocolate Tart, and Salt- ed Caramel Cappuccino Merignue. Page 11,12. THIN & CRISPY, DEEP PAN OR STONEBAKED? NEW QUALITY CUISINE CLEARANCE A favourite amongst many, pizza can be enjoyed to PRODUCT GUIDE 2021 go or as part of your dine in menu. Our pizza bases This is a one off opportunity to purchase from Pizza Plus are made from the best 100% natural We take great pleasure in presenting to you our new an amazing range of Quality Cuisine ingredients which results in a lighter, crispier and healthier product. -
Local ∙ Sustainable ∙ Seasonal Special Pick 2 For
BRUNCH TOGO MENU 10AM- 3PM SPECIAL PICK 2 FOR $25 SELECT ONE CHOICE FROM STARTERS AND ONE CHOICE FROM BRUNCH MAINS OR SALADS FOR $25 ALA CARTE AVAILABLE, PLEASE NO SUBSTITUTIONS, SUPPLEMENTAL CHARGE FOR ADDED PROTIEN ON SALADS STARTERS (Add Chicken $7 or Shrimp $9 or Steak $9 to any salad) BAVARIAN PRETZEL...................................................................$10 TRUFFLED FRIES ...............................................................................$10 whole grain mustard, thorn st. brewing beer cheese grana padano, lemon garlic aioli, pomegranate ketchup DEVILED EGGS..............................................................................$10 BRUSSELS SPROUTS ........................................................................$10 local eggs, mango chutney, garam masala date agrodulce, aleppo yogurt, lemon zest FALL SALAD ...................................................................................$13 LITTLE GEM CAESAR.........................................................................$12 honey crisp apple, farro, arugula, pinenut, manchego cheese, levain croutons, watermelon radish, grana padano cheese roasted squash, fennel, cider vinaigrette CRISPY CALAMARI.............................................................................$14 SHRIMP AQUACHILE .................................................................$14 taco seasoning, fried lemon, sweet tomatillo sauce cilantro, lime, serrano chili, cucumber, red onion, avocado, tortilla chips BRUNCH MAINS BRIOCHE FRENCH TOAST........................................................$16 -
Cheese-Tek ®
Dairy Cultures Product List Starter cultures for direct vat inoculation (DVI ® ) Cheese-Tek ® Dry starters cultures ideals for the various technologies for cheese production . Each culture is accompanied by a fagospecific rotation to ensure continuity of production without lie in bacteriophage infections. Lactoferm “MS” Series Mesophilic Cultures Cultures Composition Application MSO Lactococcus lactis subsp. lactis Semi-hard, hard and soft cheese varieties : Lactococcus lactis subsp. cremoris Cottage cheese, Quark, Manchego, Edam . Lactococcus lactis subsp. lactis Semi-hard, hard and soft cheese varieties : MSE Lactococcus lactis subsp. cremoris Butter, Gouda, Cheddar . Lactococcus lactis subsp. lactis biovar diacetylactis Leuconostoc mesenteroides subsp. cremoris Lactococcus lactis subsp. lactis Semi-hard cheese varieties: Gouda, Edam MSE-910 Lactococcus lactis subsp. cremoris Fresh cheese: Cream cheese Lactococcus lactis subsp. lactis biovar diacetylactis Leuconostoc mesenteroides subsp. cremoris Lactococcus lactis subsp. lactis Fresh cheese and semi-hard cheese varieties : MSO-11 Lactococcus lactis subsp. cremoris Acid cream , Cream cheese . Lactococcus lactis subsp. lactis biovar diacetylactis Leuconostoc mesenteroides subsp. cremoris Lactoferm “MF” Series Mesophilic-Thermophilic Cultures Cultures Composition Application Lactococcus lactis subsp. lactis Fresh cheese and soft cheese varieties : MFC Lactococcus lactis subsp. cremoris Feta UF, Traditional Feta, Streptococcus salivarius subsp. thermophilus Lactobacillus delbrueckii subsp. -
2019 Results ICDA.Pdf
Class Description Gold Silver Bronze VHC VHC DP1 Best Showdressed Farmhouse / Joseph Heler Ltd 4 Traditional Cheese in the following classes DP2 to DP19. Automatic Entry Showdressed cheese DP2 Farmhouse / Traditional Cheshire Carron Lodge 10 Belton Farm Limited1 Belton Farm Limited 5 Cheese - White. Any weight. Traditional Cheshire Cheese Trad White Cheshire Trad White Cheshire DP3 Farmhouse / Traditional Cheshire Belton Farm Limited 3 Applebys 4 Belton Farm Limited 1 Dewlay 2 Cheese - Coloured. Any weight. Cheesemakers Trad Coloured Cheshire Raw Milk Traditional Trad Coloured Cheshire Coloured Cheshire DP4 Farmhouse / Traditional Mild Belton Farm Limited 1 Hayfields Dairy 4 Hayfields Dairy 2 Cheddar - White or Coloured. Any weight Mild Coloured Cheddar - Top Hat DP5 Farmhouse / Traditional Medium Hayfields Dairy 1 Hayfields Dairy 3 Barbers Farmhouse 2 Cheddar - White or Coloured. Any Cheesemakers weight Farmhouse Medium Cheddar Sponsored by : - High quality ingredients for the dairy industry 1 Class Description Gold Silver Bronze VHC VHC DP6 Farmhouse / Traditional Mature Trethowans Dairy 8 Keens Cheddar Raw 7 Ashley Chase Estate 1 Barbers Farmhouse 3 Cheddar - White or Coloured. Any Ltd Milk Cheddar Cheesemakers weight Pitchfork - organic, Raw milk Traditional Cave aged cheddar Farmhouse Mature Cheddar unpasteurised cheddar Mature Cheddar DP7 Farmhouse / Traditional Extra Ashley Chase Estate 4 Barbers Farmhouse 5 Keens Cheddar Raw 3 Matured Cheddar - White or Cheesemakers Milk Cheddar Coloured. Any weight Cave aged cheddar Farmhouse Extra Mature Raw Milk Traditional Extra Cheddar Mature Cheddar DP8 Farmhouse / Traditional Vintage Ashley Chase Estate 1 Barbers Farmhouse 5 Butlers Farmhouse 6 Cheddar - White or Coloured. Any Cheesemakers Cheeses weight Cave aged cheddar Farmhouse Vintage Cheddar Farmhouse Vintage Cheddar DP9 Farmhouse / Traditional Crumbly Greenfields dairy 3 Greenfields dairy 9 Dewlay 8 Lancashire Cheese. -
Brochure Galati Eng.Pdf
our Story Our products are nourished by the sun, the colors and flavors of Sicily, an island that boasts ancient traditions in cattle raising and milk production. Our cheese factory is located in a small farmhouse surrounded by greenery, which has gradually grown over the years and maintained those criteria of quality and authenticity that allow our products to distinguish themselves from other dairy products which can be found on the market. We make use of our own cattle to get the fresh milk we use in our production process. Genuineness is our distinctive brand and that is why we do not use genetically modified products. the tradition Mozzarella Fior di latte bocconcini Stretched-curd cheese which comes in 20g - 100g - 120g - 250 g Ingredients: - milk - rennet - salt Variable weight package. Did you know? Fior di latte Our bocconcini are made from milk which comes from a fine bovine breed mozzarella raised in Cinisi (a small seaside and mountain town with an agricultural and pastoral tradition located in western Sicily). Bocconcini Mozzarella blocks Stretched-curd cheese which comes in 1 kg Ingredients: - milk - rennet - salt 12 kg single pack Did you know? blocks Our mozzarella blocks are so tasty and soft they can be used not only to top your pizzas but also for making some delicious caprese. Mozzarella Mozzarella braids Stretched-curd cheese which comes in 2 kg Ingredients: - milk - rennet - salt Variable weight package. Did you know? braids Our mozzarella braids are still produced through an ancient processing which is strictly made by hand as required by the Sicilian tradition. -
PCR-DGGE for the Profiling of Cheese Bacterial
PCR-DGGE for the profiling of cheese bacterial communities: strengths and weaknesses of a poorly explored combined approach Lucia Aquilanti, Sara Santarelli, Valentina Babini, Andrea Osimani, Cristiana Garofalo, Serena Polverigiani, Francesca Clementi To cite this version: Lucia Aquilanti, Sara Santarelli, Valentina Babini, Andrea Osimani, Cristiana Garofalo, et al.. PCR- DGGE for the profiling of cheese bacterial communities: strengths and weaknesses of a poorly explored combined approach. Dairy Science & Technology, EDP sciences/Springer, 2016, 96 (5), pp.747-761. 10.1007/s13594-016-0296-z. hal-01543422 HAL Id: hal-01543422 https://hal.archives-ouvertes.fr/hal-01543422 Submitted on 20 Jun 2017 HAL is a multi-disciplinary open access L’archive ouverte pluridisciplinaire HAL, est archive for the deposit and dissemination of sci- destinée au dépôt et à la diffusion de documents entific research documents, whether they are pub- scientifiques de niveau recherche, publiés ou non, lished or not. The documents may come from émanant des établissements d’enseignement et de teaching and research institutions in France or recherche français ou étrangers, des laboratoires abroad, or from public or private research centers. publics ou privés. Dairy Sci. & Technol. (2016) 96:747–761 DOI 10.1007/s13594-016-0296-z NOTE PCR-DGGE for the profiling of cheese bacterial communities: strengths and weaknesses of a poorly explored combined approach Lucia Aquilanti1 & Sara Santarelli1 & Valentina Babini1 & Andrea Osimani1 & Cristiana Garofalo1 & Serena Polverigiani1 & Francesca Clementi1 Received: 7 December 2015 /Revised: 1 June 2016 /Accepted: 2 June 2016 / Published online: 20 June 2016 # INRA and Springer-Verlag France 2016 Abstract Polymerase chain reaction-denaturing gradient gel electrophoresis (PCR-DGGE) represents a still valid molecular tool for the profiling of complex microbial ecosystems, including cheeses. -
Parmesan, Cheddar, and the Politics of Generic Geographical Indications (Ggis)
A Tale of Two Cheeses: Parmesan, Cheddar, and the Politics of Generic Geographical Indications (GGIs) by Sarah Goler Solecki BA of Arts [Colorado State University], Double MA of Arts in Euroculture [Palacký University Olomouc and Jagiellonian University Krakow] A thesis submitted in partial fulfilment of the requirements for the degree of Doctor of Philosophy in Politics and International Studies Globalisation, the EU, and Multilateralism (GEM) PhD School University of Warwick, Department of Politics and International Studies LUISS Guido Carli, Department of Political Science March 2015 Table of Contents List of Figures ............................................................................................................... i List of Tables................................................................................................................. i Abbreviations ............................................................................................................... ii Acknowledgements ..................................................................................................... iv Declaration ............................................................................................................... viii Abstract ........................................................................................................................ x Preface ......................................................................................................................... xi 1. Introduction .............................................................................................................