Blue Cheese Has VT: a Minimum of 403,200 and a Year, Cheese Production Totaled Their Interiors, Wrote Steven Jenk- Gained Significantly in Recent Years

Total Page:16

File Type:pdf, Size:1020Kb

Blue Cheese Has VT: a Minimum of 403,200 and a Year, Cheese Production Totaled Their Interiors, Wrote Steven Jenk- Gained Significantly in Recent Years d's Dairy orl In W du US Imports of e st h r t y Blue-Veined Cheese g W Since 1991 ... In millions of pounds n i e 11 e v Since 1876 k r e l y S 10 9 8 7 CHEESE REPORTER 6 5 4 Vol. 126, No. 40 • Friday, April 12, 2002 • Madison, Wisconsin 91 92 93 94 95 96 97 98 99 '00 2001 KCCO Awards Contracts Dairy Policy Still Undecided As Farm For At Least 81.6 Million Pounds Of Cheese, Seeks Bill Conferees Continue Negotiations More Mozz, Cheddar Kansas City, MO—USDA’s Kansas Washington—House and Senate and we in USDA need a result to program. That bill earmarks $500 City Commodity Office (KCCO) members resumed negotiations this implement as quickly as possible.” million in direct payments for dairy late last Friday announced the week on the new farm bill and lead- At the same Sparks Companies producers in 12 northeastern states awarding of contracts for a minimum ers said they hoped to finish work on conference that Veneman made her whenever the Class I price drops of 81.6 million pounds and a maxi- a compromise measure by the end of remarks, US Sen. Pat Roberts (R- below $16.94 per hundredweight; mum of 172.4 million pounds of April. KS) said he was “extremely disap- and $1.5 billion for producers in Mozzarella, pasteurized process It was the conference committee’s pointed” with the farm bill debate other states, triggered off the quar- American and natural American first meeting on the farm bill in and process. terly difference between the five- cheese for delivery between July 1, nearly a month. Negotiators had “Most of our farm groups have year moving average US all-milk 2002 and June 30, 2003. agreed last month on overall spend- seemed more interested in how many price and the US all-milk price for Specifically, KCCO awarded ing levels for a compromise bill, but dollars they can get out of the bill the quarter in question. indefinite-delivery, indefinite-quan- talks have been stalled on a long list instead of worrying about develop- In an attempt to reach a compro- tity contracts for a minimum of of issues, including dairy. ing policies that will bring us the mise between the Senate’s plan and 29,473,920 and a maximum of “Obviously, these are critical most benefit for the long-term future the House farm bill, which includes 62,937,320 pounds of Mozzarella; a days,” commented US Secretary of of agriculture,” Roberts said. no such dairy payment plan, the minimum of 40,471,200 and a max- Agriculture Ann M. Veneman on This has been “the most partisan” International Dairy Foods Associa- imum of 79,596,000 pounds of pas- Thursday. of the six farm bills he has worked tion (IDFA) reported today that US teurized process American cheese; Veneman thinks House Agricul- on, Roberts added. The Senate Rep. Collin Peterson (D-MN), the and a minimum of 11,685,950 and a ture Committee Chairman Larry “decided to craft a political docu- ranking Democrat on the House maximum of 29,846,250 pounds of Combest (R-TX) is “absolutely com- ment with goodies for every Democ- dairy subcommittee, has offered an natural American cheese. mitted to moving the process. He has rat up for re-election while alternate plan for consideration by For the Mozzarella contracts, the now said he is willing to keep the completely locking Republicans out conferees that would be nationwide purchase price for each delivery conferees. He’s willing to work, Fri- of the process.” in its application. month is the accepted differential day, Saturday, Sunday through this There are “many problems” with Peterson’s plan, according to price indicated plus the applicable weekend to try to get this process the Senate’s farm bill besides the pol- IDFA, would rely on setting up pro- previous month’s average of the moving.” itics that went into the legislation, duction bases. Payments would be Chicago Mercantile Exchange “We have to look to the fact that Roberts continued. Specifically, he made only on the historical milk (CME) cash market price for block we are running out time,” Veneman said, “we should not...create a dairy production base, not on any new cheese trading. Mozzarella contracts continued. “We need to put the dif- program that favors the Northeast production, thus creating a disincen- were awarded as follows: ferences aside, the politics aside over other regions of the country.” tive for expansion, IDFA said. •Land O’Lakes, Inc., Denmark, because right now people in the He was referring to the Senate WI: a minimum of 8,023,680 and a country are waiting to get a result farm bill’s $2 billion dairy payment • See Farm Bill Talks, p. 22 maximum of 16,007,040 pounds of Cheese Production Rose low moisture part skim (LMPS), Retail, Foodservice Demand Raises Domestic unfrozen, processor pack at a differ- 1.9% In Feb. Despite Mozz ential price of $0.0001-$0.0300 per Drop; Butter Output Jumps Production, Imports Of Blue-Veined Cheeses pound. Washington—US cheese produc- Madison—More expansive use of according to the Roquefort Associa- •Masters Gallery Foods, Ply- tion during February totaled 644.5 Blue-veined cheese on both the tion in New York. English Stilton, mouth, WI: a minimum of 9,031,680 million pounds, up 1.9 percent from retail and foodservice levels has with its creamy white surface and and a maximum of 16,007,040 February 2001 but down 7.6 percent increased domestic production and wrinkled gray coat, originated more pounds of LMPS, unfrozen, processor from January 2002, the US Depart- imports in recent years. than 200 years ago. pack, at a differential price of ment of Agriculture (USDA) Blue-veined cheeses, which are $0.0250-$0.0412 per pound. reported last Friday. marbled with a bluish-green mold, Domestic Consumption, Production •Lucille Farms Inc., Swanton, For the first two months of this reveal visible mold cultures within US consumption of Blue cheese has VT: a minimum of 403,200 and a year, cheese production totaled their interiors, wrote Steven Jenk- gained significantly in recent years. maximum of 804,200 pounds of 1.342 billion pounds, up 1.8 percent ins, in his “Cheese Primer.” Exam- Per capita consumption of Blue LMPS, unfrozen, processor pack, at a from the first two months of 2001 ples include American Maytag Blue, cheese in 1970 was 0.15 pound; differential price of $0.0900-$0.0950 and almost exactly the same as pro- English Stilton, French Roquefort, 1980, 0.17 pound; 1990, 0.17 per pound. duction during the first two months Italian Gorgonzola and Spanish pound; and 2000, 0.20 pound – a 33 •ConAgra Dairy Foods, Brook- of 2000 (which had an extra day due Cabrales. percent increase since 1970, or field, WI: a minimum of 4,999,680 to leap year). Cheese production in US production of Blue-veined roughly an 18 percent increase since and a maximum of 11,975,040 2000 went on to establish a new cheeses dates back less than a cen- 1990. • See Cheese Contracts, p. 16 record high of 8.255 billion pounds. tury. Researchers at the US Depart- Domestic production of Blue Among the leading regions in ment of Agriculture (USDA), Iowa cheese has likewise gained momen- cheese production during February, State University, University of Min- tum over the past decade. In 1980, IN THIS ISSUE the West’s output totaled 244.4 mil- nesota and Washington State Uni- domestic production totaled 33 mil- “Colby Market Problems’” p. 2-3 lion pounds, up 4.8 percent from versity, among others, were lion pounds; 1990, 36.4 million “Break Kosher Stranglehold p. 4 February 2001 but down 6.5 percent instrumental in developing manu- pounds; and 1998, 43.9 million from January 2002; the East North facturing methods for domestic pounds. The year 1998 was the last “Pinking in Cheeses” p. 6 year Blue cheese production was Central’s production totaled 195.8 Blue-veined cheeses. Lactose Prospects p. 10 million pounds, down 1.0 percent By contrast, French Roquefort reported separately by USDA’s was considered a delicacy by Roman Global Dry Milk Exports p. 39 • See Cheese Production, p. 40 legionnaires over 2,000 years ago, • See Blue-Veined, p. 34 Exports for More Profits p. 17 34 CHEESE REPORTER April 12, 2002 items over the past two years. Blue-Veined Per Capita Consumption Continued from p. 1 Arla, based in Denmark, imports its Rosenborg brand as well as private of Blue Cheese National Agriculture Statistics Ser- label Blue-veined cheeses to the US vice (NASS). through a nationwide broker net- This chart show a 33% 0.25 With Census Bureau population work. increase since 1970, or 0.23 estimates coupled with Blue cheese Kauffmann said the company’s about an 18% increase 0.21 importers/distributors sell about 70 imports and domestic production, since 1990. 0.19 percent of its cheese to the retail sec- this implies a market size of 42 mil- 0.17 tor and 30 percent to foodservice With the Census Bureau lion pounds in 1990, rising to 56 mil- 0.15 lion pounds by 2000. outlets. Arla’s Blue cheese is sold to population estimates, both white tablecloth restaurant this implies a market 0.13 Blue Cheese Imports Increase 50% chains and distributors such as Sysco, size of 42 million pounds 0.11 From 1991 through 2001, imports of Kauffmann said. in 1990, rising to 56 0.09 blue-veined cheeses increased almost Although Arla’s sliced Blue million pounds by 2000.
Recommended publications
  • The Cheeses of France
    HOMMAGE À FROMAGE: THE CHEESES OF FRANCE Curt Wittenberg e-mail: [email protected] Queso Diego August 18, 2015 Chèvre… Speaking of Chèvre…..let’s have our first sample: HOMEMADE Fresh Chèvre with Homegrown Figs Picture of Chèvre • French chèvre is thought to have been developed in the Loire Valley during the 8th century but arose at least 1000 years earlier in other regions. • Goat cheese seems less rich, despite a similar fat content, and is more tart than cow’s milk cheese due to the abundance of short chain fatty acids. • Ubiquitous in France and includes many AOC protected varieties (more later). There is more to French Cheese than an aged Chèvre! Blue Cheese Blooming-Rind Cheese Washed-Rind Goat’s Milk Cheese Cheese Where will we go from here? 1. The history of French cheese 2. Regionality in French cheese (AOC) 3. French cheese varieties 4. Some examples and recipes 5. Sources for cheese and information The Beginnings of French Cheese • The earliest solid evidence of cheesemaking was found in Poland from 5500 BCE but likely originated around 6000 BCE. • Cheesemaking and dairying was practiced by the Sumerians (2000-1000 BCE) and appears in the writings of the Greek philosopher Etricus (ca. 300 BCE) and Pliny the Elder (ca. 20 CE, well before the development of his namesake IPA). • The Romans are credited with the spread of commercial cheesemaking throughout Europe and Britain. • Cheese varieties multiplied dramatically during the middle ages and became a staple in many areas of Europe including France. What makes French cheese French? Regionality of French Cheese The Evolution of French Cheese • The French government recognized that the distinctive nature of regional cheeses reflects both technique and terroir.
    [Show full text]
  • Price List - Cook School
    PRICE LIST - COOK SCHOOL TO PLACE AN ORDER: CALL US ON 01563 55008 OPTION 1 BETWEEN 8AM AND 12PM DAILY, COLLECT FROM 1PM TO 8PM THE SAME DAY. COLLECT FROM BRAEHEAD FOODS WAREHOUSE, TO THE REAR OF BRAEHEAD FOODS/COOK SCHOOL. MINIMUM ORDER VALUE £35, MAXIMUM 1 BOX OF CHICKEN PP. Production Kitchen - Buffet Canape & Starters Product No Product Description UOM Sub Category Column1 Price SHOP041 CS SHOP STEAK & SAUSAGE PIE 1.2 KG EACH £11.00 SHOP048 CCS READY MEAL MINCE POTATOES PEAS AND CARROTS 345 G EACH £3.00 SHOP052 CSS READY MEAL LASAGNE 500G EACH £5.00 SHOP054 CSS READY MEALS CHICKEN BROCCOLI & PASTA BAKE 450 G EACH £4.00 SHOP058 CSS READY MEALS MACARONI CHEESE 400G EACH £3.00 Production Kitchen - Burgers Product No Product Description UOM Sub Category Column1 Price PRO01895 BHF VENISON BURGER 5 x 170g (Frozen) EACH PK Burgers £13.20 Production Kitchen - Hot Wets Product No Product Description UOM Sub Category Column1 Price PRO02003 BHF WHL BEEF & SMOKED PAPRIKA MEATBALLS IN TOMATO SAUCE 2.5Kg (Frozen)EACH Pre 10 PK Hot Wets £28.01 PRO02042 BHF BEEF LASAGNE 2.5Kg (FROZEN) EACH PK Hot Wets £27.64 PRO02015 BHF CAULIFLOWER MAC & CHEESE CRUMBLE 2.5Kg (Frozen) (Vegetarian) Pre 10EACH PK Hot Wets £24.07 PRO02019 BHF CHICK PEA, SQUASH & VEGETABLE CURRY 2.5Kg (Frozen) (Vegetarian) PreEACH 10 PK Hot Wets £21.69 PRO02004 BHF CHICKEN CASSEROLE WITH HERB DUMPLINGS 2.5Kg (Frozen) Pre 10 EACH PK Hot Wets £29.44 PRO02005 BHF CHICKEN TIKKA MASALA CURRY 2.5Kg (Frozen) Pre 10 EACH PK Hot Wets £25.36 PRO02006 BHF CHICKEN, CHICK PEA & CORIANDER TAGINE 2.5Kg
    [Show full text]
  • The Complete Book of Cheese by Robert Carlton Brown
    THE COMPLETE BOOK OF CHEESE BY ROBERT CARLTON BROWN Chapter One I Remember Cheese Cheese market day in a town in the north of Holland. All the cheese- fanciers are out, thumping the cannon-ball Edams and the millstone Goudas with their bare red knuckles, plugging in with a hollow steel tool for samples. In Holland the business of judging a crumb of cheese has been taken with great seriousness for centuries. The abracadabra is comparable to that of the wine-taster or tea-taster. These Edamers have the trained ear of music-masters and, merely by knuckle-rapping, can tell down to an air pocket left by a gas bubble just how mature the interior is. The connoisseurs use gingerbread as a mouth-freshener; and I, too, that sunny day among the Edams, kept my gingerbread handy and made my way from one fine cheese to another, trying out generous plugs from the heaped cannon balls that looked like the ammunition dump at Antietam. I remember another market day, this time in Lucerne. All morning I stocked up on good Schweizerkäse and better Gruyère. For lunch I had cheese salad. All around me the farmers were rolling two- hundred-pound Emmentalers, bigger than oxcart wheels. I sat in a little café, absorbing cheese and cheese lore in equal quantities. I learned that a prize cheese must be chock-full of equal-sized eyes, the gas holes produced during fermentation. They must glisten like polished bar glass. The cheese itself must be of a light, lemonish yellow. Its flavor must be nutlike.
    [Show full text]
  • The Sysco Cheese Product Catalog
    > the Sysco Cheese Product Catalog Sysco_Cheese_Cat.indd 1 7/27/12 10:55 AM 5 what’s inside! 4 More Cheese, Please! Sysco Cheese Brands 6 Cheese Trends and Facts Creamy and delicious, 8 Building Blocks... cheese fi ts in with meal of Natural Cheese segments during any Blocks and Shreds time of day – breakfast, Smoked Bacon & Cheddar Twice- Baked Potatoes brunch, lunch, hors d’oeuvres, dinner and 10 Natural Cheese from dessert. From a simple Mild to Sharp Cheddar, Monterey Jack garnish to the basis of and Swiss a rich sauce, cheese is an essential ingredient 9 10 12 A Guide to Great Italian Cheeses Soft, Semi-Soft and for many food service Hard Italian Cheeses operations. 14 Mozzarella... The Quintessential Italian Cheese Slices, shreds, loaves Harvest Vegetable French and wheels… with Bread Pizza such a multitude of 16 Cream Cheese Dreams culinary applications, 15 16 Flavors, Forms and Sizes the wide selection Blueberry Stuff ed French Toast of cheeses at Sysco 20 The Number One Cheese will provide endless on Burgers opportunities for Process Cheese Slices and Loaves menu innovation Stuff ed Burgers and increased 24 Hispanic-Style Cheeses perceived value. Queso Seguro, Special Melt and 20 Nacho Blend Easy Cheese Dip 25 What is Speciality Cheese? Brie, Muenster, Havarti and Fontina Baked Brie with Pecans 28 Firm/Hard Speciality Cheese Gruyère and Gouda 28 Gourmet White Mac & Cheese 30 Fresh and Blue Cheeses Feta, Goat Cheese, Blue Cheese and Gorgonzola Portofi no Salad with 2 Thyme Vinaigrette Sysco_Cheese_Cat.indd 2 7/27/12 10:56 AM welcome.
    [Show full text]
  • Bacteriology of Cheese V. Defects of Blue (Roquefort-Type) Cheese H
    Volume 25 Number 283 Bacteriology of cheese V. Defects of blue Article 1 (Roquefort-Type) cheese October 1940 Bacteriology of cheese V. Defects of blue (Roquefort-Type) cheese H. W. Bryant Iowa State College B. W. Hammer Iowa State College Follow this and additional works at: http://lib.dr.iastate.edu/researchbulletin Part of the Agriculture Commons, and the Dairy Science Commons Recommended Citation Bryant, H. W. and Hammer, B. W. (1940) "Bacteriology of cheese V. Defects of blue (Roquefort-Type) cheese," Research Bulletin (Iowa Agriculture and Home Economics Experiment Station): Vol. 25 : No. 283 , Article 1. Available at: http://lib.dr.iastate.edu/researchbulletin/vol25/iss283/1 This Article is brought to you for free and open access by the Iowa Agricultural and Home Economics Experiment Station Publications at Iowa State University Digital Repository. It has been accepted for inclusion in Research Bulletin (Iowa Agriculture and Home Economics Experiment Station) by an authorized editor of Iowa State University Digital Repository. For more information, please contact [email protected]. October, 1940 Research Bulletin 283 Bacteriology of Cheese v. Defects of Blue (Roquefort-Type) Cheese By H. W. BRYANT AND B. W. HAMMER AGRICULTURAL EXPERIMENT STATION IOWA STATE COLLEGE OF AGRICULTURE AND MECHANIC ARTS DAIRY INDUSTRY SECTION • AMES, IOWA • CONTENTS Summary 112 I n trod u c ti 0 n ______ ____________ ______ ____ _______ ______ _____________________________________ _________________ _______ 113 Methods _______________________________
    [Show full text]
  • Pancetta-Wrapped Cape May Salts
    The Merion Inn –Cape May Restaurant Weekend November 3-6 Special RW Menu--Appetizer, Entrée and Dessert for $35.00 (plus tax and gratuity) Appetizers RED WINE POACHED PEARS WITH STILTON CHEESE, spiced nuts, baby greens, tossed with Champagne vinaigrette ROASTED RED AND GOLDEN BEET SALAD WITH GOAT CHEESE pickled red onions, radishes, arugula, creamy horseradish dressing CAESAR SALAD WITH HOUSE GARLIC CROUTONS, SHAVED PARMESAN, WHITE ANCHOVIES (optional) CAPE MAY SALTS raw local oysters with red wine-shallot mignonette GRILLED OCTOPUS served with white bean purée and salad of roasted red peppers, spring mix and crispy chickpeas MERION CLAMS CASINO TOPPED WITH BACON FRIED CHESAPEAKE OYSTERS WITH CHIPOTLE-LIME RÉMOULADE sliced jalapeños ROASTED WILD MUSHROOMS WITH WHIPPED RICOTTA white truffle oil, creamy polenta, red wine demi-glace, TANDOORI-RUBBED LAMB CHOP WITH GREEK COUSCOUS, SALAD WITH FETA served with harissa-mint yogurt sauce FRENCH ONION SOUP TOPPED WITH MELTED CHEESE JERSEY SHORE CLAM CHOWDER or SOUP OF THE DAY Entrées PAN-SEARED CAPE MAY SCALLOPS baby lima bean-corn succotash with bacon, potato gratin, brown butter GRILLED FAROE ISLAND SALMON blistered heirloom tomatoes, new potatoes, asparagus, whole grain mustard cream sauce GRILLED SWORDFISH Kalamata olive tapenade, Parmesan risotto, sautéed spinach, tomato broth MARYLAND CRAB CAKES roasted red pepper-thyme beurre blanc, corn and tomato salsa, choice of sides MERION CRAB IMPERIAL choice of sides “NO FRILLS” SEAFOOD: FLOUNDER, SCALLOPS, SHRIMP OR SHRIMP-SCALLOP COMBO choice of
    [Show full text]
  • Pacific Cheese Listing
    Pacific Cheese Listing Processed Cheeses Jake's # Brand PRODUCT DESCRIPTION Pack Shelf Life Processed Cheese Slices 160 ct. Sliced American Cheese, 3" X 3" Slice; 4 stacks, PCHE20 Cheswick 40 slices per stack; .50 oz per slice 4/5#/cs 180 days 120 ct. Sliced American Cheese, 3 3/8" X 3 1/2" slice, 3 PCHE06 Cheswick stack, 40 ribbons per stack; .067 oz per slice 4/5#/cs 180 days CSTK63 Cheswick 160 ct. Sliced American Swiss Cheese 4/5#/cs 180 days Diced Processed Cheese for Queso & Industrial CHED42 No Label 3/8" Diced High Melt Proc Cheddar Cheese 2/20#/cs 180 days Pacific Gold Processed Cheese Spread, Old English PCHE19 No Label Flavor (similar to Golden Velvet) 1/20#/cs 180 days Natural Cheeses Blocks NCHE73 Brown Box 60 Day Aged Milled Cheddar Blocks, TX 1/44 # Avg 12 months NCHE83 Brown Box Monterey Jack Block - Dalhart 1/44# Avg 120 days NCHE70 Brown Box Mild Cheddar Block - Dalhart 1/44# Avg 180 days 485774 Brown Box White Mild Cheddar Blocks, made in CA 1/44# Avg 180 days Loaves & Prints NCHE07 Cheswick Mild Cheddar Loaf 2/5#/cs 180 days NCHE16 Cheswick Monterey Jack Loaf 2/5#/cs 150 days CHED49 Texas Select Mild Cheddar Print 1/10#/cs 180 days JACK48 Texas Select Monterey Jack Print 1/10#/cs 150 days 1 Pacific Cheese Listing Natural Cheeses, continued Jake's # Brand PRODUCT DESCRIPTION Pack Shelf Life Cheddar & Jack Shreds NCHE35 Texas Select Mild Cheddar, Fancy Shred 4/5#/cs 180 days NCHE31 Texas Select Mild Cheddar, Feather Shred 4/5#/cs 180 days NCHE32 Texas Select Monterey Jack, Regular Shred 4/5#/cs 150 days NCHE40 Texas Select 50/50 Cheddar/Jack, Feather Shred 4/5#/cs 180 days Mozzarella Shreds 300469 North Beach LMPS Mozzarella , Feather Shred 4/5#/cs 150 days NCHE10 North Beach LMWM Mozzarella , Feather Shred 4/5#/cs 180 days Natural Cheese Slices (30-31 slice count per pkg.) CHED20 CA Select Farms Mild Cheddar Cheese, Natural Slice, .75 oz.
    [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]
  • 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
    [Show full text]
  • Use of Iodised Salt in Cheese Manufacturing to Improve Iodine Status in the UK
    Use of iodised salt in cheese manufacturing to improve iodine status in the UK by Suruchi Pradhan A thesis submitted in partial fulfilment for the requirements for the degree of Doctor of Philosophy at the University of Central Lancashire November/2019 1 STUDENT DECLARATION FORM Type of Award Doctor of Philosophy in Nutrition School School of Sports and Health Sciences Sections marked * delete as appropriate 1. Concurrent registration for two or more academic awards *I declare that while registered as a candidate for the research degree, I have not been a registered candidate or enrolled student for another award of the University or other academic or professional institution 2. Material submitted for another award *I declare that no material contained in the thesis has been used in any other submission for an academic award and is solely my own work. Signature of Candidate ______ ________________________________________________ Print name: Suruchi Pradhan ____________________________________________________________ 2 Abstract Iodine is an essential trace mineral. Iodine deficiency during pregnancy can lead to adverse postnatal consequences such as impaired mental development, reduced intelligence scores and impaired motor skills in the offspring of the deficient women (Khazan et al., 2013, Rayman et al, 2008). There is growing evidence in the UK of low dietary iodine intakes and potential iodine deficiency in vulnerable populations (pregnant women and women of child bearing age group) (Rayman and Bath, 2015, Vanderpump et al., 2011) and a paucity of information on the iodine content of food products. In developing countries where iodine deficiency is widespread, salt has successfully been used as a vehicle for iodine fortification, however iodised salt is not widely available in UK supermarkets and there are valid health concerns about promoting salt intake.
    [Show full text]
  • The Fuzzy Mold on a Wheel of Fresh Brie Is Called Cats Fur
    The Fuzzy Mold On A Wheel Of Fresh Brie Is Called Cats Fur National Moldy Cheese Day is a unique holiday that is observed each year on October 9. A cheesemonger is a person who specializes in cheeses, butter, and other dairy products. They may take umbrage at the ordinary person’s offense of moldy cheese. Like a sommelier pairs the best wines with meals, a cheesemonger provides expert advice on artisan cheeses for recipes, banquets, and sources for restaurants. Cheeses such as Maytag blue, Roquefort, Brie, bleu, camembert, gorgonzola, and Stilton are a few of the moldy reasons cheese lovers celebrate on this day. Moldy cheese gets such colorful phrases. For example, the fuzzy mold on a wheel of fresh brie is called cats fur. These bloomy rind cheeses take some careful maintenance. However, the results are satisfying. Isn’t the best food is a bit of a science experiment, anyway? Gorgonzola cheese is made with three different kinds of mold spores. It’s like a milder blue cheese, but gorgonzola is creamier and earthier. Toss it with pasta and mushrooms for an outstanding meal. Also, it compliments any cheese plate. Add apples and tart, dried cranberries. Did you know that there are over 2,000 varieties of cheeses? The #1 cheese recipe in America is “Macaroni and Cheese”. What appears to be the remains of cheese has been found in Egyptian tombs over 4,000 years old! The terms “Big Wheel” and “Big Cheese” originally referred to those who were wealthy enough to purchase a whole wheel of cheese.
    [Show full text]
  • Flavor Description and Classification of Selected Natural Cheeses Delores H
    View metadata, citation and similar papers at core.ac.uk brought to you by CORE provided by K-State Research Exchange Culinary Arts and Sciences V: Global and National Perspectives, 2005, ed. Edwards, J.S.A., Kowrygo, B, & Rejman, K. pp 641-654, Publisher, Worshipful Company of Cooks Research Centre, Bournemouth, Poole, UK Flavor description and classification of selected natural cheeses Delores H. Chambers1, Edgar Chambers IV1 and Dallas Johnson2 1The Sensory Analysis Center, Department of Human Nutrition, Kansas State University, Justin Hall, Manhattan, KS 66506-1407, USA 2Department of Statistics, Kansas State University, Dickens Hall, Manhattan, KS 66506, USA Abstract Intensities of 30 flavor attributes were measured for 42 cheeses. Rated intensities of flavor characteristics generally fell in the low to moderate range for all cheeses. Some of the flavor characteristics (dairy fat, dairy sour, dairy sweet, sharp, astringent, bitter, salty, sour, and sweet) were present in all cheeses, and some (cooked milk, animalic, goaty, fruity, moldy, mushroom, and nutty) were specific to only a few of the cheeses evaluated in this study. The flavor of each of the 42 cheeses is described. Similarities in flavor were observed among many of the individual cheeses. Therefore, a clustering scheme was developed to show the overall flavor relationships among the cheeses. Those relationships are schematically represented by a tree diagram. Proximity on the tree diagram indicates a high degree of flavor similarity among the types of cheese. Introduction In most countries, consumption of cheese has been on the rise over the past decades (Richards, 1989; Magretti, 1996; Havrila, 1997; Hoebermann, 1997; Anonymous, 2002).
    [Show full text]