DOCSLIB.ORG

Foodservice Product Catalog

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text

Load more

FOODSERVICE PRODUCT CATALOG 1 2 OUR STORY The history of Savencia Fromage & Dairy began in a small cheese factory in France in 1956. Today, Savencia is the leader in specialty cheeses around the globe. Savencia Cheese USA has four dairy plants in the US producing high quality fresh and amazing soft-ripened cheeses, blue cheese, spreadable cheese and cream cheese. We also feature a number of our best cheeses from France. Savencia Cheese USA delivers world-class dairy products designed to delight chefs, expand application variety and inspire creativity. SUPERIOR QUALITY INCREDIBLE TASTE GREAT VERSATILITY 3 4 OUR PRODUCTS Cream Cheese 7 Soft-Ripened Cheese 9 Imported Specialties 11 Goat Cheese 13 Blue Cheese 15 Spreadable Cheese 17 Crème Fraîche 19 5 30056 - SMITHFIELD 30048 - SMITHFIELD LIGHT 30060 - SMITHFIELD STRAWBERRY PLAIN CREAM CHEESE CREAM CHEESE PORTION - PLAIN CREAM CHEESE SPREAD 30245 - SMITHFIELD PLAIN 30199 - PLAIN CREAM 30230 - SMITHFIELD SOFTBODY WHIPPED CREAM CHEESE CHEESE SPREAD CREAM CHEESE - ORIGINAL 6 SAVENCIA FOODSERVICE CREAM CHEESE BRAND SAVENCIA CODE DESCRIPTION PACK / SIZE SHELF LIFE COUNTRY SMITHFIELD 30048 LIGHT PLAIN CREAM CHEESE 100/1OZ 45 DAYS SMITHFIELD 30050 PLAIN CREAM CHEESE SPREAD 100/.75OZ 45 DAYS SMITHFIELD 30056 PLAIN CREAM CHEESE SPREAD 100/1OZ 45 DAYS SMITHFIELD 30060 STRAWBERRY CREAM CHEESE SPREAD 100/1OZ 45 DAYS SMITHFIELD 30171 CREAM CHEESE BAR - REGULAR 48/8OZ 45 DAYS SMITHFIELD 30193 PLAIN CREAM CHEESE 10/3LB 45 DAYS SMITHFIELD 30194 PLAIN CREAM CHEESE 10/3LB 45 DAYS SMITHFIELD 30199 PLAIN CREAM CHEESE SPREAD 2/5LB 45 DAYS SMITHFIELD 30209 PLAIN CREAM CHEESE 1/30LB 45 DAYS SMITHFIELD 30210 PLAIN CREAM CHEESE 1/30LB 45 DAYS SMITHFIELD 30218 CREAM CHEESE BAR - NEUFCHATEL 36/8OZ 45 DAYS SMITHFIELD 30224 NEUFCHATEL CREAM CHEESE 1/30LB 45 DAYS SMITHFIELD 30225 NEUFCHATEL CREAM CHEESE 1/30LB 45 DAYS SMITHFIELD 30230 SOFTBODY CREAM CHEESE - ORIGINAL 12/8OZ 45 DAYS SMITHFIELD 30238 NEUFCHATEL CREAM CHEESE 10/3LB 45 DAYS SMITHFIELD 30245 PLAIN WHIPPED CREAM CHEESE 2/4LB 45 DAYS SMITHFIELD 30258 WHIPPED CREAM CHEESE - REGULAR 12/8OZ 45 DAYS SMITHFIELD 31550 PLAIN CREAM CHEESE SPREAD 2/3LB 45 DAYS SMITHFIELD 35639 SQUARE CREAM CHEESE PORTION - PLAIN 12/4.7OZ 45 DAYS SMITHFIELD 35640 SQUARE CREAM CHEESE PORTION - STRAWBERRY 12/4.7OZ 45 DAYS SMITHFIELD 35641 SQUARE CREAM CHEESE PORTION - CHIVE & ONION 12/4.7OZ 45 DAYS SMITHFIELD 36312 NEW POURABLE CREAM CHEESE 2/3LB 45 DAYS 35639 - SMITHFIELD CREAM 35640 - SMITHFIELD CREAM 35641 - SMITHFIELD CREAM CHEESE CHEESE PORTION - PLAIN CHEESE PORTION - STRAWBERRY PORTION - CHIVE & ONION 36312 - SMITHFIELD NEW 30171 - SMITHFIELD CREAM 30193 - SMITHFIELD POURABLE CREAM CHEESE CHEESE BAR - REGULAR PLAIN CREAM CHEESE 7 32989 - ALOUETTE 30145 - ALOUETTE CRÈME DE 27333001 - IDF FRENCH BRIE - PLAIN BRIE - SPREADABLE BRIE NORMANDY CAMEMBERT 27363703_RÉVÉREND_LE 10202202 - IDF ESL 32021101 - IDF BRIE REVIDOUX_SLICINGBRIE FRENCH BRIE BITES 60% - WHEEL 8 SAVENCIA FOODSERVICE SOFT-RIPENED CHEESE BRAND SAVENCIA CODE DESCRIPTION PACK / SIZE SHELF LIFE COUNTRY ALOUETTE 30144 CRÈME DE BRIE - SPREADABLE BRIE PAIL 1/40LB 45 DAYS ALOUETTE 30145 CRÈME DE BRIE - SPREADABLE BRIE 2/3LB 45 DAYS ALOUETTE 36512 CRÈME DE BRIE BLACK TRUFFLE 2/3LB 45 DAYS ALOUETTE 36699 CRÈME DE BLUE 2/3LB 45 DAYS ALOUETTE 30148 BABY BRIE - PLAIN 6/13.2OZ 45 DAYS ALOUETTE 33231 2LB BRIE - PLAIN 2/2LB 45 DAYS ALOUETTE 33239 BRIE FOR BAKING - SINGLE CRÈME 12/8OZ 45 DAYS ALOUETTE 32989 BRIE - PLAIN 6/8OZ 45 DAYS ALOUETTE 33282 3K BRIE - PLAIN (MADE TO ORDER) 1/6.6LB 45 DAYS ALOUETTE 33353 BRIE FOR BAKING - SINGLE CRÈME 12/13.2OZ 45 DAYS ALOUETTE 33825 ALOUETTE BRIE DOUBLE CRÈME (FS) 12/13.2OZ 45 DAYS ALOUETTE 34640 CRÈME DE BRIE RBST FREE - SPREADABLE BRIE PAIL 1/40LB 45 DAYS DOROTHY’S 35030 DOROTHY’S COMEBACK COW SOFT-RIPENED CHEESE 6/7OZ 35 DAYS DOROTHY’S 35031 DOROTHY’S KEEP DREAMING SOFT-RIPENED CHEESE 6/7OZ 35 DAYS SUPREME 35590 SUPREME BULK WHEEL - NEW USA PRODUCED 2/4.4LB RW 45 DAYS SUPREME 35591 NEW SUPREME SMALL OVAL 6/7OZ 45 DAYS ILE DE FRANCE 30147 ILE DE FRANCE BRIE 60% - BABY BRIE 6/13.2OZ 45 DAYS ILE DE FRANCE 2733101 ILE DE FRANCE BRIE 60% - WHEEL 6/8OZ 35 DAYS ILE DE FRANCE 10175601 ILE DE FRANCE ESL FRENCH BRIE CUP 12/4.5OZ 120 DAYS ILE DE FRANCE 10202202 ILE DE FRANCE ESL FRENCH BRIE BITES 60/0.9OZ 120 DAYS ILE DE FRANCE 27333001 ILE DE FRANCE FRENCH NORMANDY CAMEMBERT 6/8OZ 35 DAYS ILE DE FRANCE 27344203 ILE DE FRANCE BRIE 60% - WHEEL 1/6.6LB RW 35 DAYS ILE DE FRANCE 29983201 ILE DE FRANCE BRIE CREAMY SLICES 6/12.3OZ 35 DAYS ILE DE FRANCE 32021101 ILE DE FRANCE BRIE 60% - WHEEL 2/2.2LB 35 DAYS RÉVÉREND 27363703 LE RÉVIDOUX - SLICING BRIE 3/1.2KG 35 DAYS 35030 - DOROTHY’S 35590 - SUPREME 35591 - NEW SUPREME COMEBACK COW BULK WHEEL SMALL OVAL 33231 - ALOUETTE 35031 - DOROTHY’S 29983201 - IDF BRIE 2LB BRIE - PLAIN KEEP DREAMING CREAMY SLICES 9 35133 - ESQUIRROU 27363403 - SAINT ANDRÉ 10000401 - GENUINE 10033106 - ST ALBRAY «HEAVENLY TRIPLE CRÈME» FRENCH CHAUMES CLOVER SHAPED WHEEL 10 SAVENCIA FOODSERVICE IMPORTED SPECIALTIES SAVENCIA CODE DESCRIPTION PACK / SIZE SHELF LIFE COUNTRY 35133 ESQUIRROU 2/5LB RW 65 DAYS 10000401 GENUINE FRENCH CHAUMES - WHEEL 2/4.25LB RW 45 DAYS 10033106 ST ALBRAY - CLOVER SHAPED WHEEL 2/4.4LB RW 45 DAYS 10039710 CRÈME DE ST AGUR - 5.3OZ CUP 8/5.3OZ 60 DAYS 10059207 ETORKI «LE BASQUE» SHEEP’S MILK CHEESE - RESERVE WHEEL 2/10LB RW 45 DAYS 27330303 LE RUSTIQUE FRENCH CAMEMBERT - 8.8OZ WHEEL 12/8.8OZ 35 DAYS 27363203 SAINT ANDRÉ «HEAVENLY TRIPLE CRÈME» - DRUM 6/7OZ 35 DAYS 27363403 SAINT ANDRÉ «HEAVENLY TRIPLE CRÈME» - WHEEL 1/4.5LB RW 35 DAYS 28661005 PIE D’ANGLOYS - 7OZ WHEEL 12/7OZ 25 DAYS 35402 SAINT AGUR «CREAMY AND BOLD» BLUE CHEESE WHEEL 1/5LB 35 DAYS 010600 PAPILLON TOMME DE BREBIS 1/10LB. 60 DAYS 010226 PAPILLON PERAIL 150G 8/3.5OZ. 25 DAYS SAVENCIA FOODSERVICE CUT & WRAP SAVENCIA CODE DESCRIPTION PACK / SIZE SHELF LIFE COUNTRY 34415 SAINT ANDRÉ «HEAVENLY TRIPLE CRÈME» 8/O.5LB RW 30 DAYS 34412 SAINT ALBRAY CLOVER SHAPED 8/O.55LB RW 30 DAYS 36150 SAINT AGUR EW WEDGE IN TRAY 7/4.5OZ 45 DAYS 35087 ETORKI EXACT WEIGHT WEDGE 6/5.5OZ 78 DAYS 35086 CHAUMES EXACT WEIGHT WEDGE 6/5OZ 30 DAYS 000336 ROQUEFORT EXACT WEIGHT WEDGE 10/11.65OZ. 45 DAYS 10059207 - ETORKI «LE 36150 - SAINT AGUR EW 010600 - PAPILLON 000336 - ROQUEFORT BASQUE» SHEEP’S MILK WEDGE IN TRAY TOMME DE BREBIS EXACT WEIGHT WEDGE CHEESE - RESERVE WHEEL 11 36383 - MONTRACHET 36380 - MONTRACHET CRUMBLES PLAIN PLAIN LOG 2.2 LB 12 SAVENCIA FOODSERVICE GOAT CHEESE BRAND SAVENCIA CODE DESCRIPTION PACK / SIZE SHELF LIFE COUNTRY MONTRACHET 36377 PLAIN LOG 12/4OZ 90 DAYS MONTRACHET 36378 PLAIN LOG 12/8OZ 90 DAYS MONTRACHET 36379 PLAIN LOG 12/11OZ 90 DAYS MONTRACHET 36380 PLAIN LOG 2/2.2LB 90 DAYS MONTRACHET 36381 PLAIN LOG 2/4LB 90 DAYS MONTRACHET 36382 PLAIN BLOCK 1/20LB 60 DAYS MONTRACHET 36383 PLAIN CRUMBLES 2/2LB 60 DAYS MONTRACHET 36384 PLAIN CRUMBLES 12/4OZ 60 DAYS MONTRACHET 36385 PLAIN CRUMBLES 12/6OZ 60 DAYS MONTRACHET 36390 CRANBERRY & CINNAMON LOG 12/8OZ 90 DAYS MONTRACHET 36391 BLUEBERRY VANILLA LOG 12/8OZ 90 DAYS MONTRACHET 36392 GARLIC & HERB LOG 12/8OZ 90 DAYS MONTRACHET 36393 GARLIC & HERB LOG 12/11OZ 90 DAYS MONTRACHET 36394 HONEY LOG 12/11OZ 90 DAYS MONTRACHET 36395 CRANBERRY & CINNAMON LOG 12/11OZ 90 DAYS MONTRACHET 36400 BLUEBERRY VANILLA LOG 12/11OZ 90 DAYS MONTRACHET 36401 CRANBERRY & CINNAMON LOG 2/2.2LB 90 DAYS MONTRACHET - PLAIN CRUMBLES 12/8OZ 60 DAYS ILE DE FRANCE 200300 ILE DE FRANCE LA PETITE BUCHE DE CHÈVRE 12/4OZ 45 DAYS ILE DE FRANCE 200301 ILE DE FRANCE LA PETITE BUCHE DE CHÈVRE - G&H 12/4OZ 45 DAYS ILE DE FRANCE 200304 ILE DE FRANCE LA PETITE BUCHE DE CHÈVRE 6/10.5OZ 45 DAYS 36379 - MONTRACHET 36393 - MONTRACHET PLAIN LOG 11OZ GARLIC & HERB LOG 11OZ 13 14 SAVENCIA FOODSERVICE BLUE CHEESE BRAND SAVENCIA CODE DESCRIPTION PACK / SIZE SHELF LIFE COUNTRY SAINT AGUR 35402 SAINT AGUR «CREAMY AND BOLD» BLUE CHEESE WHEEL 1/5LB 35 DAYS ROGUE CREAMERY 200478 OREGON BLUE ORGANIC WHEEL RW 1/5LB 60 DAYS ROGUE CREAMERY 200479 SMOKEY BLUE ORGANIC WHEEL RW 1/5LB 60 DAYS ROGUE CREAMERY 200480 CAVEMAN BLUE ORGANIC WHEEL RW 1/5LB 45 DAYS ROGUE CREAMERY 200481 TOLEMAN BLUE ORGANIC WHEEL RW 1/1LB 45 DAYS PAPILLON 999231 ROQUEFORT NOIR 1/2 WHEEL 4/2.98LB 45 DAYS PAPILLON 999236 ROQUEFORT NOIR 1/2 WHEEL 2/2.98LB 45 DAYS 200481 - TOLEMAN 200478 - OREGON 200479 - SMOKEY 200480 - CAVEMAN BLUE ORGANIC WHEEL BLUE ORGANIC WHEEL BLUE ORGANIC WHEEL BLUE ORGANIC WHEEL 999236 - ROQUEFORT 35402 - SAINT AGUR «CREAMY AND NOIR 1/2 WHEEL BOLD» BLUE CHEESE WHEEL 15 16 SAVENCIA FOODSERVICE SPREADABLE CHEESE BRAND SAVENCIA CODE DESCRIPTION PACK / SIZE SHELF LIFE COUNTRY ALOUETTE 30296 GARLIC & HERB SPREADABLE CHEESE 2/4.5OZ 45 DAYS ALOUETTE 34 310 SPREAD & SNACK - BASIL PARMESAN 12/4.7OZ 45 DAYS ALOUETTE 34 319 SPREAD & SNACK - CUCUMBER DILL 12/4.7OZ 45 DAYS ALOUETTE 34320 SPREAD & SNACK - GARLIC & HERBS 12/4.7OZ 45 DAYS SAINT AGUR 10039710 CRÈME DE ST AGUR - 5.3OZ CUP 8/5.3OZ 60 DAYS 34319 - SPREAD & SNACK 34320 - SPREAD & SNACK 34310 - SPREAD & SNACK CUCUMBER DILL GARLIC & HERBS PARMESAN & BASIL 30296 - GARLIC & HERB 10039710 - CRÈME DE ST SPREADABLE CHEESE AGUR - 5.3OZ CUP 17 18 SAVENCIA FOODSERVICE CRÈME FRAÎCHE BRAND SAVENCIA CODE DESCRIPTION PACK / SIZE SHELF LIFE COUNTRY ALOUETTE 30087 CRÈME FRAÎCHE 2/4.5LB 45 DAYS ALOUETTE 35619 BULK CRÈME FRAICHE 25LB 1/25LB 45 DAYS 30087- ALOUETTE CRÈME FRAÎCHE 19 QUESTIONS? GET IN TOUCH WITH US! CUSTOMER SERVICE: 1-800-253-6637 [email protected] © 2019 Savencia Cheese USA LLC.
Recommended publications
  • The Cheeses of France

    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.
  • Australian Glossary

    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.
  • Brie/Camembert

    Brie/Camembert

    “Cheesemaking Made Easy” Brie/Camembert Kate Johnson, The Art of Cheese, LLC www.theartofcheese.com www.facebook.com/artofcheese Equipment Needed: Stainless Steel Pot (1 or 2 Gallon) w/ lid Slotted Spoon Cheese thermometer Large Knife Cheese Form (mold) or Basket Cheese Mat or Tray with holes Dorm refrigerator (for aging your cheese) Ingredients: Fresh or store-bought whole milk, pasteurized (goat’s or cow’s milk) Mesophilic Starter Culture Penicillium candidum mold spores Rennet Cheese salt (or non-iodized sea salt) Ash (optional) To Pasteurize Milk Option 1: Heat milk to 145 degrees stirring constantly. Hold at that temp for 30 minutes. Cool quickly in an ice water bath. Option 2: Heat milk to 161-165 degrees stirring constantly. Hold at that temp for 30 seconds. Cool quickly in an ice water bath. Raw Milk CSA's: www.rawmilkcolorado.org Copyright © 2018 The Art of Cheese www.theartofcheese.com [email protected] Cheesemaking Supply Resources 1. New England Cheesemaking Supply Company, www.cheesemaking.com 2. Artisan Geek, http://artisangeek.com 3. Grape and Granary, www.grapeandgranary.com 4. Hoegger Supply Company, www.thegoatstore.com 5. www.cheesesupply.com Books on Cheesemaking 1. Home Cheese Making by Ricki Carroll 2. 200 Easy Homemade Cheese Recipes by Debra Amrein-Boyes 3. Kitchen Creamery by Louella Hill Lactic Recipes vs Fully Renneted Recipes Lactic Recipes (often rennet-assisted): • Made with little or no rennet and rely primarily on the action of the bacteria converting the milk lactose to lactic acid • Examples: Fresh Mold-Ripened Goat Cheese, Selles sur Cher (Southern French style cheese traditionally made from goat’s milk), Brie de Melun (Northern French lactic acid vs animal rennet cheese considered to be the ancestor of all Bries traditionally made with raw cow’s milk).
  • 2020 World Championship Cheese Contest

    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.
  • Études Notariales De Chaumes-En-Brie I, II, III Et Offices

    Études Notariales De Chaumes-En-Brie I, II, III Et Offices

    ARCHIVES DÉPARTEMENTALES DE SEINE-ET-MARNE ÉTUDES NOTARIALES DE CHAUMES-EN-BRIE I, II, III ET OFFICES RATTACHÉS DE BEAUVOIR ET D’AUBEPIERRE 1499 - 1959 10E1 - 10E4, 11E1, 13E1, 14E1 - 14E98, 16E1 - 16E683, 17E1 - 17E19, 17E21 - 17E42, 17E44 - 17E48 et E1192 - E1193 Répertoire méthodique Toni Caporale Sous la direction de Pauline Antonini D’après les inventaires précédemment réalisés Direction de publication : Isabelle Rambaud, directrice des Archives départementales de Seine-et-Marne. - Juin 2018 Études notariales de Chaumes-en-Brie INTRODUCTION Les archives des études notariales de Chaumes-en-Brie conservées aux Archives départementales de Seine-et-Marne couvrent la période 1499 - 1959. Ce fonds a été constitué grâce aux versements successifs de maître Jacquemain (Pol) en mars 1957, de maître Vaissade (Philippe) en mars 1994 et de maîtres Vaissade (Jérôme) et Couëdelo (Olivier) en avril 2009 et mai 2018. Les deux derniers versements effectués proviennent de l’étude de Fontenay-Trésigny du fait de la transformation de l’étude de Chaumes-en-Brie en annexe fin 2003. Le premier versement de 1957 concerne les archives de l’étude de 1499 à 1833, avec le minutier et les répertoires de l’étude. Il comprend également les documents provenant des offices rattachés d’Aubepierre, de Beauvoir et des deux autres études ayant existé à Chaumes-en-Brie, entre 1538 et 1681 pour la première et de 1623 à 1742 pour la seconde. Les archives de cette dernière ont été reprises par maître Dupin (Maurice Charles) en 1742 suite au décès de maître Duchemin (Philippe), qui a provoqué la fusion des deux études.
  • 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

    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.
  • Flavor Description and Classification of Selected Natural Cheeses Delores H

    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).
  • Tales of Mold-Ripened Cheese SISTER NOËLLA MARCELLINO, O.S.B.,1 and DAVID R

    Tales of Mold-Ripened Cheese SISTER NOËLLA MARCELLINO, O.S.B.,1 and DAVID R

    The Good, the Bad, and the Ugly: Tales of Mold-Ripened Cheese SISTER NOËLLA MARCELLINO, O.S.B.,1 and DAVID R. BENSON2 1Abbey of Regina Laudis, Bethlehem, CT 06751; 2Department of Molecular and Cell Biology, University of Connecticut, Storrs, CT 06269-3125 ABSTRACT The history of cheese manufacture is a “natural cheese both scientifically and culturally stems from its history” in which animals, microorganisms, and the environment ability to assume amazingly diverse flavors as a result of interact to yield human food. Part of the fascination with cheese, seemingly small details in preparation. These details both scientifically and culturally, stems from its ability to assume have been discovered empirically and independently by a amazingly diverse flavors as a result of seemingly small details in preparation. In this review, we trace the roots of cheesemaking variety of human populations and, in many cases, have and its development by a variety of human cultures over been propagated over hundreds of years. centuries. Traditional cheesemakers observed empirically that Cheeses have been made probably as long as mam- certain environments and processes produced the best cheeses, mals have stood still long enough to be milked. In unwittingly selecting for microorganisms with the best principle, cheese can be made from any type of mam- biochemical properties for developing desirable aromas and malian milk. In practice, of course, traditional herding textures. The focus of this review is on the role of fungi in cheese animals are far more effectively milked than, say, moose, ripening, with a particular emphasis on the yeast-like fungus Geotrichum candidum.
  • Glück Kann So Einfach Sein. Perfekter Moment Für Einzigartigen Genuss

    Glück Kann So Einfach Sein. Perfekter Moment Für Einzigartigen Genuss

    KÄSE-THEKE 6-2019 VERKAUFSPRAXIS FÜR KÄSEFACHKRÄFTE IN BEDIENUNGSABTEILUNGEN inkl. Broschüre: g.g.A.-Käse OGRAF aus HollandE IS G C E H T E Z T A N Ü G H A C S B E E G • • LESEN SIE IN DIESER AUSGABE ALLES ÜBER GESCHÜTZTE URSPRUNGSBEZEICHNUNGEN Nr. 6 ❚ 2019 www.kaeseweb.de Glück kann so einfach sein. Perfekter Moment für einzigartigen Genuss. Ein Stück vom Glück. Ausreichend zur Saison bevorraten! Fruchtig-kräftiger Le Gruyère AOP passt perfekt auf jede Käseplatte. 19-10-07_NZO_Kaesetheke_Stoerer.indd 1 08.10.19 12:15 NEU AUS BIOMILCH Der Ländle Bioberger wird aus bester frischer Biomilch hergestellt und auf traditionelle Art ca. 8 Monate im Naturkeller gereift und gepflegt. Die Rotkulturreifung sorgt für typische Röstaromen wie braune Butter, helles Karamell und geröstete Nüsse. www.vmilch.at Foto: Helmut Düringer 1_Seite_Bioberger 2019.indd 1 12.09.2019 07:43:34 Adel zum Anbeissen Vorwort Edelster Käse Vorwort und bester Wein Weniger ist mehr! Wieviel Vielfalt braucht eine gute Käsetheke? Muss es die über zehn Meter lange Theke mit 400 oder mehr Sorten sein? Oder wäre klein und fein eine Lösung? Diese Fragen stellen sich wahrscheinlich regelmäßig alle Sortimentsverantwortlichen, Marktinhaber ebenso wie die vielen Fachberaterinnen. Das Käseangebot ist ausreichend vorhanden, um jede gewünschte Thekengröße zu bestücken. Mancher Supermarkt oder viele SB-Warenhäuser präsentieren eine Käsevielfalt, die jeden Kä- seliebhaber verzücken lässt. Aber wieviele dieser Sorten nimmt der Kunde wahr? Und in Zeiten des Fachkräftemangels, in denen qualifiziertes Personal für die Käsetheke händeringend gesucht wird, ist es zudem schwierig, diese riesigen Thekensortimente tagtäglich gut zu führen.
  • Camembert and Brie

    Camembert and Brie

    Dairy Foods Consulting Westminster Artisan Cheesemaking Peter Dixon, MS Artisan Cheesemaker Camembert and Brie Although similarities occur in the way these cheeses are made and ripened, Camembert originated in Normandy and Brie in the Ile-de-France, a region surrounding Paris. Another difference between Brie and Camembert is the size. Brie is made in one-kilo 9” diameter (2.2-2.5 lb.) and Grand 14.5” diameter (5-6 lb.) wheels; Camembert is made in a 4” diameter (250 gram or 8.5 oz.) disc. The thickness of both is approx. 1.25“. In the traditional methods of making of these cheeses, raw milk is used and the cheeses are aged a minimum of 21 days before sale. The well known raw milk Brie cheeses are Brie de Melun and Brie de Meaux. The Camembert de Normandie should have “au lait cru” and “moule a la louche” displayed on the label to be authentically made from raw milk. When the curd is ladled by hand, it drains for a longer time, up to 48 hours, before the cheeses can be removed from the forms. Hand salting with a coarse flake salt is required. These three cheeses are designated as A.O.C. so the names are protected and the entire processes of making the cheeses follows strict guidelines. This recipe was developed by the French cheesemakers that I worked with from 1986-1987. They made the A.O.C. Brie de Meaux and Brie de Melun but adapted this recipe to provide a more modern approach for making these traditional cheeses from pasteurized milk.
  • Gourmet Cheese Cards (GCC43)

    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
  • Continental Cheese 2016

    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.