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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. -
Galena River Wine & Cheese
DUBUQUE365.com GALENA RIVER WINE & CHEESE REVISITED BY RICH BELMONT All these cheeses have interesting stories you can relate to your select the Valpolicella Ripasso 2010. Ripasso wines are for those friends so they will think you are a cheese nerd. For example, the who love strong reds but can’t always afford Amarone. French Morbier has a small line of grape leaf ash separating the morning and afternoon cream layers. The French Raclette which Other excellent wines include Casaloste 2009 Fattoria Rodáno means “to scrape” is a string cheese usually shaved off the block Chianti Classico; Sangiovese 2012 Di Majo Norante; Citra and melted onto potatoes or vegetables. The Belgium Chimay Montepulciano D’Abruzzo 2012; Baci Dolci Sweet Kiss; Stefano Cheese is made by Chimay Monks, the same order of monks at Farina Mosato d’ Asti and the Stefano Christiani 2012 Pinot the New Melleray Abby near Dubuque. The Manchego, a Spanish Grigio. There are also dessert wines and cordials. Like the cheese aged 12 months is made from 100% Manchega sheep ChocoVine: a combination of Dutch chocolate with French milk and is the most popular cheese eaten in France. The cheese cabernet or the exotic Sōmrus meaning “Nectar of the Gods” in spread Wensleydale Gourmandise flavored with Kirsch, the clear Hindi made from a recipe dating back to 2600 BC. This Indian Are you having a holiday party and trying to think of a way to brandy distilled from cherries. The Sartori Bella Vitano Raspberry Cream Liqueur is made in the US by artfully blending pure make it happen quickly and easily? Here is a great idea: make it a is a Wisconsin cheese aged a minimum of 8 months with a cream, Caribbean rum, cardamom, saffron, almonds, pistachios wine, beer and cheese party! texture of parmesan and a sweetness of creamy cheddar soaked and rose. -
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. -
Meal Plan | 2060 Crossroads Blvd, Waterloo, IA 50702 | (319) 234-7621 1 MEAL PLAN MEAL 1 - Egg Beaters, Whole Wheat English Muffin WEEK 1
MEAL 1 - Egg beaters, 1 piece of whole wheat toast MEAL 2 - Apple and 1 piece of string cheese MONDAY MEAL MEAL 3 - BLT Ingredients: 2 slices of turkey bacon, 2 slices tomato, 2 leaves lettuce, 1 whole wheat tortilla, fat-free mayo PLAN MEAL 4 - 1/4 cup hummus dip, carrots MEAL 5 - Grilled chicken breast, sweet potato, green beans WEEK 1 MEAL 6 - 3 slices of turkey, 1 orange MEAL 1 - 1 cup cherries, ¾ cup skim milk MEAL 2 - Banana, chocolate protein shake TUESDAY MEAL 3 - Cobb salad Ingredients: lettuce, egg whites of a hard boiled egg, chopped tomatoes, cooked skinless chicken breast, 1 tbsp shredded low fat cheese, fat free dressing MEAL 4 - Whole peach, 1/4 cup raw almonds MEAL 5 - Shrimp and rice stir Ingredients: 1 lb shrimp-peeled and deveined, 1-½ cups cooked brown rice, 2 cups broccoli, cooking oil spray, ½ tbsp garlic powder, ¼ cup low-sodium soy sauce 1. Remove the tails from the shrimp and cut the shrimp into bite size pieces. 2. Coat a nonstick skillet with cooking spray and heat the skillet. Add the shrimp and cook for 2 minutes. Remove the heat and set the shrimp aside. 3. Coat the skillet with cooking spray and heat the skillet. Add the rice and garlic powder and cook the 1 minute, stirring constantly. Add the broccoli and cook until it is bright green. Add the shrimp, soy sauce, and sesame seeds. Cook for 1 minute longer. Serves 2. MEAL 6 - 1 slice American cheese, apple slices MEAL 1 - Oatmeal, skim milk MEAL 2 - Berries, vanilla protein shake MEAL 3 - Subway turkey wrap WEDNESDAY Ingredients: turkey, lettuce, tomatoes, -
American Pizza: Tradition and Trends
MONOGRAPH AMERICAN PIZZA AMERICAN PIZZA — TRADITIONS AND TRENDS By Regi Hise Developed by foodtrends In the course of only Over the course of only a few decades, AMERICAN AS APPLE PIE Americans’ appetite for pizza has a few decades, pizza has made it a lunch, dinner and snack There is a saying in the United States become one of America’s time favorite. Americans eat almost that something truly American is 175 acres of pizza a day. In one year favorites foods, spawning “American as Apple Pie.” Based on that converts to an amazing 64,000 consumption, pizza is much more a multi-billion-dollar acres or 100 square miles. That’s more American than the proverbial “Apple industry in the process. than enough pizza to cover all of Pie.” Perhaps the phrase should be Mexico City. Pizza is synonymous with “As American as Pizza”; over the cheese and Americans’ love last 30 years Americans have had a for pizza has played a key continuing love affair with pizza, and from the time most consumers first role in driving U.S. cheese taste pizza, it’s “love at first bite.” consumption since the early 1970s. In fact, the two most popular toppings on pizza are cheese and extra cheese! 1 e2.1 MONOGRAPH ■ AMERICAN PIZZA PIZZA IS BIG BUSINESS PIZZA COMES TO AMERICA AMERICAN GIs DISCOVER PIZZA IN ITALY Pizza has grown into a multi-faceted The United States is a nation of immigrants, industry that accounts for $25 billion in and many of our culinary traditions come It was not just Italians coming to America sales annually. -
Bovine Benefactories: an Examination of the Role of Religion in Cow Sanctuaries Across the United States
BOVINE BENEFACTORIES: AN EXAMINATION OF THE ROLE OF RELIGION IN COW SANCTUARIES ACROSS THE UNITED STATES _______________________________________________________________ A Dissertation Submitted to the Temple University Graduate Board _______________________________________________________________ In Partial Fulfillment of the Requirements for the Degree DOCTOR OF PHILOSOPHY ________________________________________________________________ by Thomas Hellmuth Berendt August, 2018 Examing Committee Members: Sydney White, Advisory Chair, TU Department of Religion Terry Rey, TU Department of Religion Laura Levitt, TU Department of Religion Tom Waidzunas, External Member, TU Deparment of Sociology ABSTRACT This study examines the growing phenomenon to protect the bovine in the United States and will question to what extent religion plays a role in the formation of bovine sanctuaries. My research has unearthed that there are approximately 454 animal sanctuaries in the United States, of which 146 are dedicated to farm animals. However, of this 166 only 4 are dedicated to pigs, while 17 are specifically dedicated to the bovine. Furthermore, another 50, though not specifically dedicated to cows, do use the cow as the main symbol for their logo. Therefore the bovine is seemingly more represented and protected than any other farm animal in sanctuaries across the United States. The question is why the bovine, and how much has religion played a role in elevating this particular animal above all others. Furthermore, what constitutes a sanctuary? Does -
Consumer Trends Bakery Products in Canada
International Markets Bureau MARKET INDICATOR REPORT | JANUARY 2013 Consumer Trends Bakery Products in Canada Source: Shutterstock Consumer Trends Bakery Products in Canada MARKET SNAPSHOT INSIDE THIS ISSUE The bakery market in Canada, including frozen bakery and Market Snapshot 2 desserts, registered total value sales of C$8.6 billion and total volume sales of 1.2 million tonnes in 2011. The bakery Retail Sales 3 category was the second-largest segment in the total packaged food market in Canada, representing 17.6% of value sales in 2011. However, the proportional sales of this Market Share by Company 6 category, relative to other sub-categories, experienced a slight decline in each year over the 2006-2011 period. New Bakery Product 7 Launches The Canadian bakery market saw fair value growth from 2006 to 2011, but volume growth was rather stagnant. In New Bakery Product 10 addition, some sub-categories, such as sweet biscuits, Examples experienced negative volume growth during the 2006-2011 period. This stagnant volume growth is expected to continue over the 2011-2016 period. New Frozen Bakery and 12 Dessert Product Launches According to Euromonitor (2011), value growth during the 2011-2016 period will likely be generated from increasing New Frozen Bakery and 14 sales of high-value bakery products that offer nutritional Dessert Product Examples benefits. Unit prices are expected to be stable for this period, despite rising wheat prices. Sources 16 Innovation in the bakery market has become an important sales driver in recent years, particularly for packaged/ Annex: Definitions 16 industrial bread, due to the increasing demand for bakery products suitable for specific dietary needs, such as gluten-free (Euromonitor, 2011). -
A Guide to Kowalski's Specialty Cheese Read
Compliments of Kowalski’s WWW.KOWALSKIS.COM A GUIDE TO ’ LOCALOUR FAVORITE CHEESES UNDERSTANDING CHEESE TYPES ENTERTAINING WITH CHEESE CHEESE CULTURES OF THE WORLD A PUBLICATION WRITTEN AND PRODUCED BY KOWALSKI’S MARKETS Printed November 2015 SPECIALTY CHEESE EXPERIENCE or many people, Kowalski’s Specialty Cheese Department Sadly, this guide could never be an all-inclusive reference. is their entrée into the world of both cheese and Kowalski’s Clearly there are cheese types and cheesemakers we haven’t Fitself. Many a regular shopper began by exclusively shopping mentioned. Without a doubt, as soon as this guide goes to this department. It’s a tiny little microcosm of the full print, our cheese selection will have changed. We’re certainly Kowalski’s experience, illustrating oh so well our company’s playing favorites. This is because our cheese departments are passion for foods of exceptional character and class. personal – there is an actual person in charge of them, one Cheese Specialist for each and every one of our 10 markets. When it comes to cheese, we pay particular attention Not only do these specialists have their own faves, but so do to cheeses of unique personality and incredible quality, their customers, which is why no two cheese sections look cheeses that are perhaps more rare or have uncommon exactly the same. But though this special publication isn’t features and special tastes. We love cheese, especially local all-encompassing, it should serve as an excellent tool for cheeses, artisanal cheeses and limited-availability treasures. helping you explore the world of cheese, increasing your appreciation and enjoyment of specialty cheese and of that Kowalski’s experience, too. -
Alkaline Foods...Acidic Foods
...ALKALINE FOODS... ...ACIDIC FOODS... ALKALIZING ACIDIFYING VEGETABLES VEGETABLES Alfalfa Corn Barley Grass Lentils Beets Olives Beet Greens Winter Squash Broccoli Cabbage ACIDIFYING Carrot FRUITS Cauliflower Blueberries Celery Canned or Glazed Fruits Chard Greens Cranberries Chlorella Currants Collard Greens Plums** Cucumber Prunes** Dandelions Dulce ACIDIFYING Edible Flowers GRAINS, GRAIN PRODUCTS Eggplant Amaranth Fermented Veggies Barley Garlic Bran, wheat Green Beans Bran, oat Green Peas Corn Kale Cornstarch Kohlrabi Hemp Seed Flour Lettuce Kamut Mushrooms Oats (rolled) Mustard Greens Oatmeal Nightshade Veggies Quinoa Onions Rice (all) Parsnips (high glycemic) Rice Cakes Peas Rye Peppers Spelt Pumpkin Wheat Radishes Wheat Germ Rutabaga Noodles Sea Veggies Macaroni Spinach, green Spaghetti Spirulina Bread Sprouts Crackers, soda Sweet Potatoes Flour, white Tomatoes Flour, wheat Watercress Wheat Grass ACIDIFYING Wild Greens BEANS & LEGUMES Black Beans ALKALIZING Chick Peas ORIENTAL VEGETABLES Green Peas Maitake Kidney Beans Daikon Lentils Dandelion Root Pinto Beans Shitake Red Beans Kombu Soy Beans Reishi Soy Milk Nori White Beans Umeboshi Rice Milk Wakame Almond Milk ALKALIZING ACIDIFYING FRUITS DAIRY Apple Butter Apricot Cheese Avocado Cheese, Processed Banana (high glycemic) Ice Cream Berries Ice Milk Blackberries Cantaloupe ACIDIFYING Cherries, sour NUTS & BUTTERS Coconut, fresh Cashews Currants Legumes Dates, dried Peanuts Figs, dried Peanut Butter Grapes Pecans Grapefruit Tahini Honeydew Melon Walnuts Lemon Lime ACIDIFYING Muskmelons -
Fatty Liver Diet Guidelines
Fatty Liver Diet Guidelines What is Non-Alcoholic Fatty Liver Disease (NAFLD)? NAFLD is the buildup of fat in the liver in people who drink little or no alcohol. NAFLD can lead to NASH (Non- Alcoholic Steatohepatitis) where fat deposits can cause inflammation and damage to the liver. NASH can progress to cirrhosis (end-stage liver disease). Treatment for NAFLD • Weight loss o Weight loss is the most important change you can make to reduce fat in the liver o A 500 calorie deficit/day is recommended or a total weight loss of 7-10% of your body weight o A healthy rate of weight loss is 1-2 pounds/week • Change your eating habits o Avoid sugar and limit starchy foods (bread, pasta, rice, potatoes) o Reduce your intake of saturated and trans fats o Avoid high fructose corn syrup containing foods and beverages o Avoid alcohol o Increase your dietary fiber intake • Exercise more o Moderate aerobic exercise for at least 20-30 minutes/day (i.e. brisk walking or stationary bike) o Resistance or strength training at least 2-3 days/week Diet Basics: • Eat 3-4 times daily. Do not go more than 3-4 hours without eating. • Consume whole foods: meat, vegetables, fruits, nuts, seeds, legumes, and whole grains. • Avoid sugar-sweetened beverages, added sugars, processed meats, refined grains, hydrogenated oils, and other highly processed foods. • Never eat carbohydrate foods alone. • Include a balance of healthy fat, protein, and carbohydrate each time you eat. © 7/2019 MNGI Digestive Health Healthy Eating for NAFLD A healthy meal includes a balance of protein, healthy fat, and complex carbohydrate every time you eat. -
Wic Approved Food Guide
MASSACHUSETTS WIC APPROVED FOOD GUIDE GOOD FOOD and A WHOLE LOT MORE! June 2021 Shopping with your WIC Card • Buy what you need. You do not have to buy all your foods at one time! • Have your card ready at check out. • Before scanning any of your foods, tell the cashier you are using a WIC Card. • When the cashier tells you, slide your WIC Card in the Point of Sale (POS) machine or hand your WIC Card to the cashier. • Enter your PIN and press the enter button on the keypad. • The cashier will scan your foods. • The amount of approved food items and dollar amount of fruits and vegetables you purchase will be deducted from your WIC account. • The cashier will give you a receipt which shows your remaining benefit balance and the date benefits expire. Save this receipt for future reference. • It’s important to swipe your WIC Card before any other forms of payment. Any remaining balance can be paid with either cash, EBT, SNAP, or other form of payment accepted by the store. Table of Contents Fruits and Vegetables 1-2 Whole Grains 3-7 Whole Wheat Pasta Bread Tortillas Brown Rice Oatmeal Dairy 8-12 Milk Cheese Tofu Yogurt Eggs Soymilk Peanut Butter and Beans 13-14 Peanut Butter Dried Beans, Lentils, and Peas Canned Beans Cereal 15-20 Hot Cereal Cold Cereal Juice 21-24 Bottled Juice - Shelf Stable Frozen Juice Infant Foods 25-27 Infant Fruits and Vegetables Infant Cereal Infant Formula For Fully Breastfeeding Moms and Babies Only (Infant Meats, Canned Fish) 1 Fruits and Vegetables Fruits and Vegetables Fresh WIC-Approved • Any size • Organic allowed • Whole, cut, bagged or packaged Do not buy • Added sugars, fats and oils • Salad kits or party trays • Salad bar items with added food items (dip, dressing, nuts, etc.) • Dried fruits or vegetables • Fruit baskets • Herbs or spices Any size Any brand • Any fruit or vegetable Shopping tip The availability of fresh produce varies by season. -
Recent Trends in Jewish Food History Writing
–8– “Bread from Heaven, Bread from the Earth”: Recent Trends in Jewish Food History Writing Jonathan Brumberg-Kraus Over the last thirty years, Jewish studies scholars have turned increasing attention to food and meals in Jewish culture. These studies fall more or less into two different camps: (1) text-centered studies that focus on the authors’ idealized, often prescrip- tive construction of the meaning of food and Jewish meals, such as biblical and postbiblical dietary rules, the Passover Seder, or food in Jewish mysticism—“bread from heaven”—and (2) studies of the “performance” of Jewish meals, particularly in the modern period, which often focus on regional variations, acculturation, and assimilation—“bread from the earth.”1 This breakdown represents a more general methodological split that often divides Jewish studies departments into two camps, the text scholars and the sociologists. However, there is a growing effort to bridge that gap, particularly in the most recent studies of Jewish food and meals.2 The major insight of all of these studies is the persistent connection between eating and Jewish identity in all its various manifestations. Jews are what they eat. While recent Jewish food scholarship frequently draws on anthropological, so- ciological, and cultural historical studies of food,3 Jewish food scholars’ conver- sations with general food studies have been somewhat one-sided. Several factors account for this. First, a disproportionate number of Jewish food scholars (compared to other food historians) have backgrounds in the modern academic study of religion or rabbinical training, which affects the focus and agenda of Jewish food history. At the Oxford Symposium on Food and Cookery, my background in religious studies makes me an anomaly.