Appellations Cremerie

Total Page:16

File Type:pdf, Size:1020Kb

Appellations Cremerie CRÈMERIE CLIENT : Référence : ADRESSE : Modèle d'étiquette : Mentions Qté Mentions Qté Mentions Qté A.O.P. ABONDANCE au lait cru A.O.P. BROCCIU au lait cru Fromage COUSTERON A.O.P. ABONDANCE DE SAVOIE au lait cru Fromage BÛCHE D'AFFINOIS A.O.P. CRÈME D'ISIGNY Fromage AMSTERDAMER BUCHETTE PUR CHÈVRE CRÈME FRAÎCHE Fromage APPENZEL CABECOU Fromage CROTTIN A.O.P. BANON au lait cru CAMEMBERT A.O.P. CROTTIN DE CHAVIGNOL au lait cru A.O.P. BEAUFORT au lait cru PETIT CAMEMBERT Fromage EDAM A.O.P. BEAUFORT DE SAVOIE au lait cru A.O.P. CAMEMBERT DE NORMANDIE au lait cru Fromage EDAM ÉTUVÉ HOLLANDE Fromage BEAUMONT CANCOILLOTTE Fromage EDAM 1/2 ÉTUVÉ HOLLANDE Fromage BELLE BRESSANNE CANCOILLOTTE FRANC-COMTOISE EMMENTAL Fromage BELLE DES CHAMPS Label Rouge EMMENTAL EST CENTRAL BEURRE CANTAL EMMENTAL FRANÇAIS BEURRE DE BARATTE CANTAL DOUX EMMENTAL FRANÇAIS EST-CENTRAL A.O.P. BEURRE CHARENTES-POITOU A.O.P. CANTAL ENTRE-DEUX au lait cru GRAND CRU Label Rouge A.O.P. BEURRE D'ISIGNY A.O.P. CANTAL JEUNE EMMENTAL GRAND CRU BEURRE DEMI-SEL CANTAL SALERS EMMENTAL DE SAVOIE Label Rouge A.O.P. BEURRE DES DEUX-SÈVRES Fromage CANTALET EMMENTAL SUISSE BEURRE EN MOTTE Fromage CAPRICE DES DIEUX A.O.P. ÉPOISSES BEURRE PASTEURISÉ CARRÉ A.O.P. ÉPOISSES DE BOURGOGNE au lait cru A.O.P. BLEU D'AUVERGNE GRAND CARRÉ DE L'EST Fromage ETORKI Fromage BLEU DE BRESSE PETIT CARRÉ DE L'EST Fromage FINE DES PRÉS A.O.P. BLEU DE GEX au lait cru Fromage CARRÉ D'AVESNES A.O.P. FOURME D'AMBERT Fromage BLEU DE SASSENAGE Fromage CARRÉ BRETON A.O.P. FOURME DE MONTBRISON A.O.P. BLEU DES CAUSSES CARRÉ DE L'EST FOURME DE ROCHEFORT MONTAGNE A.O.P. BLEU DU VERCORS-SASSENAGE CENDRÉ FROMAGE Fromage BONBEL CHABICHOU FROMAGE Á RACLETTE Fromage BOUCHON DE SANCERRE A.O.P. CHABICHOU DU POITOU au lait cru FROMAGE AUX NOIX Fromage BOULETTES D'AVESNES Fromage CHAMOIS D'OR FROMAGE BLANC BOURSAULT A.O.P. CHAOURCE FROMAGE DE CHÈVRE Fromage BOURSIN Fromage CHAUSSÉE AUX MOINES FROMAGE DE MONTAGNE Fromage BOURSIN AIL ET FINES HERBES Fromage CHAROLAIS FROMAGE DES CHAUMES Fromage BOURSIN POIVRE Fromage CHEDDAR FROMAGE DES PYRÉNÉES Fromage BREBIS Fromage CHESTER FROMAGE FRAIS Fromage BREBIOU Fromage CHÈVRE FROMAGE RÂPÉ Fromage BRESSE BLEU Fromage CHÈVRE BLANC Fromage GAPERON BRIE Fromage CHÈVRE BÛCHE Fromage GÉRAMONT PETIT BRIE Fromage CHÈVRE CENDRÉ Fromage GORGONZOLA POINTE DE BRIE Fromage CHÈVRE D'AFFINOIS Fromage GOUDA BRIE DE MEAUX au lait thermisé Fromage CHÈVRE FERMIER Fromage GOUDA AU CUMIN Label Rouge Fromage CHÈVRE PYRAMIDE Fromage GOUDA DE CHÈVRE A.O.P. BRIE DE MEAUX au lait cru A.O.P. CHEVROTIN au lait cru Fromage GOUDA 1/2 ÉTUVÉ A.O.P. BRIE DE MELUN au lait cru A.O.P. COMTÉ au lait cru Fromage GOUDA ÉTUVÉ BRIE PASTEURISÉ A.O.P. COMTÉ EXTRA Fromage GOUDA FRUITÉ BRIE ROITELET Label Rouge A.O.P. COMTÉ SÉLECTION Fromage GOUDA SANS SEL BRILLAT SAVARIN Fromage CORSICA Fromage GOURMANDISE AUX NOIX Fromage BRIN D'AFFINOIS COULOMMIERS Fromage GOURMELIN Mentions Qté Mentions Qté Mentions Qté Fromage GOURMELIN LAIT CRU Fromage PÉCORINO A.O.P. SAINT NECTAIRE LAITIER Fromage GRANA PADANO A.O.P. PÉLARDON au lait cru SAINT PAULIN PETIT Fromag GRANDMONT PÉRAIL A.O.P. SALERS au lait cru Fromag GRATTE PAILLE PETIT SUISSE A.O.P. SELLES-SUR-CHER A.O.P. GRUYÈRE A.O.P. PICODON au lait cru Fromage SPÉCIALITÉ AUX NOIX Fromage HOLLANDE A.O.P. PICODON DE L'ARDÈCHE au lait cru SOUMAINTRAIN A.O.P. LAGUIOLE au lait cru A.O.P. PICODON DE LA DRÔME au lait cru Fromage SUPRÊME DES DUCS A.O.P. LANGRES A.O.P. PONT-L'ÉVÊQUE Fromage TALEGGIO Fromage LEERDAMMER Fromage PORT SALUT Fromage TARTARE Fromage LÉGER D'AFFINOIS A.O.P. POULIGNY SAINT-PIERRE Fromage TILSITT Fromage LE RUSTIQUE Fromage PROVOLONE A.O.P. TOME DES BAUGES au lait cru Fromage LE TEMPLIER Fromage PUR BREBIS Fromage TOMME A.O.P. LIVAROT Fromage PUR CHÈVRE Fromage TOMME AUX RAISINS Fromage LOU PALOU Fromage PYRAMIDE CENDRÉE Fromage TOMME BLANCHE Fromage MAASDAMMER Fromage PYRÉNÉES Fromage TOMME D'AUVERGNE A.O.P. MÂCONNAIS au lait cru Fromage PYRÉNÉES BREBIS Fromage TOMME DE CHÈVRE A.O.P. MAROILLES Fromage PYRÉNÉES VACHE Fromage TOMME DE MONTAGNE Fromage MASCARPONE RACLETTE Fromage TOMME DE RÉGIME Fromage MERZER RACLETTE Label Rouge TOMME DE SAVOIE Label Rouge Fromage MI-CHÈVRE Fromage RAMBOL FUMÉ Fromage TOMME GRISE Fromage MIMOLETTE Fromage RAMBOL AUX NOIX Fromage TOURRÉE DE L'AUBIER Fromage MIMOLETTE ÉTUVÉE Fromage RAMBOL AU POIVRE VERT Fromage TRAPPE DE BRICQUEBEC Fromage MIMOLETTE 1/2 ÉTUVÉE A.O.P. REBLOCHON Fromage VACHERIN Fromage MIMOLETTE JEUNE A.O.P. REBLOCHON DE SAVOIE Fromage VACHERIN DU HAUT-DOUBS Fromage MIMOLETTE TENDRE A.O.P. REBLOCHON FERMIER Fromage VACHEROL MIMOLETTE VIEILLE Label Rouge Frompage RICOTTA A.O.P. VALENÇAY MIMOLETTE EXTRA VIEILLE Label Rouge Fromage RIGOTTE Fromage VIEUX LILLE Fromage MIZOTTE DE VENDÉE RIGOTTE DE CONDRIEU Fromage VIEUX PANÉ A.O.P. MONT-D'OR au lait cru A.O.P. ROCAMADOUR au lait cru Fromage VIGNOTTES Fromage MONTSÉGUR ROCHEBARON APPELLATIONS SPÉCIALES Fromage MONVELAY A.O.P. ROQUEFORT au lait cru A.O.P. MORBIER ROQUEFORT SOCIÉTÉ Fromage MOZARELLA ROQUEFORT PAPILLON A.O.P. MUNSTER ROULÉ AIL & FINES HERBES Fromage MUNSTER AU CUMIN Fromage ROUY Fromage MUNSTER-GÉROMÉ Fromage SAINGORLON Fromage MUNSTER PETITS AMIS Fromage SAINT-ALBRAY Fromage MUROLS Fromage SAINT AGUR A.O.P. NEUFCHÂTEL Fromage SAINT-ANDRÉ ŒUFS Fromage SAINT CHEVRIER ŒUFS FRAIS la boîte de 6 SAINT FÉLICIEN ŒUFS FRAIS la pièce SAINT-FLORENTIN OSSAU IRATY BREBIS-PYRÉNÉES Fromage SAINT-HONORÉ A.O.P. au lait cru SAINT-MARCELLIN Fromage PACOULIN SAINT-PAULIN Fromage PAILLEROL Fromage SAINT-PEYRAC Fromage PARMESAN A.O.P. SAINTE-MAURE DE TOURAINE Fromage PAVÉ D'AFFINOIS A.O.P. SAINT NECTAIRE Fromage PAVÉ D'AUGE A.O.P. SAINT NECTAIRE FERMIER.
Recommended publications
  • Commission Implementing Regulation (Eu) 2019
    16.8.2019 EN Official Journal of the European Union L 214/1 II (Non-legislative acts) REGULATIONS COMMISSION IMPLEMENTING REGULATION (EU) 2019/1347 of 8 August 2019 approving non-minor amendments to the specification for a name entered in the register of protected designations of origin and protected geographical indications (‘Roquefort’ (PDO)) THE EUROPEAN COMMISSION, Having regard to the Treaty on the Functioning of the European Union, Having regard to Regulation (EU) No 1151/2012 of the European Parliament and of the Council of 21 November 2012 on quality schemes for agricultural products and foodstuffs (1), and in particular Article 52(2) thereof, Whereas: (1) By virtue of the first subparagraph of Article 53(1) of Regulation (EU) No 1151/2012, the Commission has examined France's application for the approval of amendments to the specification for the protected designation of origin ‘Roquefort’, registered under Commission Regulation (EC) No 1107/96 (2), as amended by Commission Regulations (EC) No 828/2003 (3) and (EC) No 938/2008 (4). (2) Since the amendments in question are not minor within the meaning of Article 53(2) of Regulation (EU) No 1151/2012, the Commission published the amendment application in the Official Journal of the European Union (5) as required by Article 50(2)(a) of that Regulation. (3) As no statement of opposition under Article 51 of Regulation (EU) No 1151/2012 has been received by the Commission, the amendments to the specification should be approved, HAS ADOPTED THIS REGULATION: Article 1 The amendments to the specification published in the Official Journal of the European Union regarding the name ‘Roquefort’ (PDO) are hereby approved.
    [Show full text]
  • Victor Chirkin
    30 Crusade. It has become Slow Food’s new hot topic: from this point forth, “sentinels of flavour” will be prohibited from using commercial starter cultures. Along with the “natural cheese” designation, strong philosophical aspirations are emerging—ones that stand the test of the industry’s needs and realities. “Natural” cheeses: going the distance? R D By Débora The theme of this year’s Slow Food Cheese Kefir grains Pereira event (slated to take place in Bra, Italy, from September 15 to 18) is Natural is Possible, advocating cheesemaking without the use of commercial starter cultures. “It is a question of biodiversity preservation,” argues Piero Sardo, President of the Slow Food Foundation for Biodiversity. “Nowadays, everyone is using the same starter cultures, thereby erasing the ability to link a cheese to its terroir. Moreover, it is a matter of survival for small farmers. I am surprised,” he points out, “by how difficult it is for the French to Methods address this issue.” He believes that there is There are four no logic to working with raw milk if you are main methods to going to use commercial starter cultures. cultivate starter However, apart from the Brousse du Rove, cultures at home: most French “sentinel” cheeses, such as Salers backslopping Tradition, Laguiole, and the cheeses of the whey from one summer pastures of the Basque Pyrenees, cheese to make resort to exogenous starter cultures, at least to Marie-Christine Montel, a retired microbiologist another (such as kick off the season. of INRA’s Aurillac cheese facility, remembers how the Salers AOP (protected designation of with farmstead • Backslopping origin) greatly benefited from the introduction of lactic chevres) commercial starter cultures since, at the time, it backslopping provided solutions to manufacturing problems The main challenge for those who engage in on fermented such as post-acidification.
    [Show full text]
  • Charcuterie Cheese
    Charcuterie Cheese 1 for $9 • 2 for $17 • 3 for $25 1 for $7 • 2 for $12 • 3 for $17 4 for $32 • 5 for $37 4 for $21 • 5 for $25 {Portion size may vary} {1.5 ounce portions} FRESH WHOLE CUTS BLUE Alligator Tasso spicy/sweet/smoky Saint Agur Bleu France/cow/triple cream Duck Ham cured & smoked Gorgonzola Dolcé Italy/cow/mild/creamy Billy Bleu Wisconsin/goat/tangy Great Hill Blue* Massachusetts/cow/crumbly/feta-like SAUSAGES & TERRINES HARD Duck Terrine dried cherries/fennel/red pepper Derby & Port Wine England/cow/cheddar with port Wild Boar Terrine sweet spices/pepper/dates English Tickler Cheddar England/cow/nutty/crystalline Fresh Poblano Sausage pork/spicy/smoky Paradiso Reserve Gouda Holland/cow/“fudgy” Mortadella mild pork/lardons Cave-Aged Gruyere* French/cow/nutty/smooth Istara P’tit Basque French/sheep/nutty/sweet/creamy WHIPS & JAMS SEMI-FIRM Duck Liver Mousse truffle-scented Honey Bee Goat Gouda Wisconsin /goat/sweet/tangy Bacon Spuma buttery/bacony/whipped Mahon Semicured Bonvallis* Spain/cow/bold/smooth/paprika Bourbon Bacon Jam sweet & savory Tartufo Perlagrigia Italy/cow/truffles/vegetable ash/creamy Shiitake Paté vegetarian/earthy/rich & creamy Campo de Montalban Spain/cow,sheep&goat/fruity/Manchego Rosemary Manchego* Spain/sheep/tangy/herbal CURED MEAT – WHOLE CUTS SEMI-SOFT Bresaola wagyu beef/coffee/cardamom Mobay Wisconsin /sheep&goat/grape vine ash Pancetta pork belly/salt cured Port Salut France/cow/mild/creamy Coppa pork neck/black pepper/fennel Taleggio D.O.P. Italy/cow/funky/earthy/washed rind Duck Prosciutto duck
    [Show full text]
  • Fromages & Vins : L'excellence
    LES ARTICLES THEMATIQUES DU GUIDE DVE Fromages & Vins : L’excellence http://www.guideDVE.com Fromages & Vins: Bien d’autres similitudes existent puisque le Fromage est, tout comme le vin, un produit que l’on nous envie dans le monde L’excellence entier. Et même si parfois on nous refuse l’exportation de certains Après notre article sur les verres, le trimestre passé, de nos Fromages, nous avons certainement, tout comme pour les nous allons vous parler cette fois-ci du fromage ou bien vins un savoir qui est inégalé. plutôt des Fromages puisqu’il est multiple et qu’il se décline sous différentes formes. Tous les épicuriens, amateurs de bonne chair et de bons Structure proche de la filière viticole avec : vins, ont cette passion commune car le Fromage affiche • Quelques grands groupes industriels qui produisent et diffusent un grand nombre de points communs avec le vin. Même un grand nombre de Fromages Français ou Etrangers sur des si nous ne nous étendrons pas sur le marché du marchés de masse. Comme pour le vin ou le champagne, ces Fromage, certains chiffres peuvent donner le tournis : empires agroalimentaires ont une politique de marque et de ainsi 92% des Français consomment du fromage au communication pour s’installer sur les marchés. Il est à noter que moins une fois par semaine et de la même façon nous ces groupes peuvent avoir au sein de leur entreprise et sur une consommons par habitant près de 24 kg de fromage par même famille de fromage plusieurs gammes qui sont ensuite, en an, et nous sommes : fonction du niveau qualitatif, positionnés sur les différents 2ième Producteur d’A.O.P en Europe.
    [Show full text]
  • 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).
    [Show full text]
  • 2020 World Championship Cheese Contest
    2020 World Championship Cheese Contest Winners, Scores, Highlights March 3-5, 2020 | Madison, Wisconsin ® presented by the Cheese Reporter and the Wisconsin Cheese Makers Association World Cheese Contest ® Champions 2020 1998 1976 MICHAEL SPYCHER & PER OLESEN RYKELE SYTSEMA GOURMINO AG Denmark Netherlands Switzerland 1996 1974 2018 HANS DEKKERS GLEN WARD MICHEL TOUYAROU & Netherlands Wisconsin, USA SAVENCIA CHEESE USA France 1994 1972 JENS JENSEN DOMENICO ROCCA 2016 Denmark Italy TEAM EMMI ROTH USA Fitchburg, Wisconsin USA 1992 1970 OLE BRANDER LARRY HARMS 2014 Denmark Iowa, USA GERARD SINNESBERGER Gams, Switzerland 1990 1968 JOSEF SCHROLL HARVEY SCHNEIDER 2012 Austria Wisconsin, USA TEAM STEENDEREN Wolvega, Netherlands 1988 1966 DALE OLSON LOUIS BIDDLE 2010 Wisconsin, USA Wisconsin, USA CEDRIC VUILLE Switzerland 1986 1964 REJEAN GALIPEAU IRVING CUTT 2008 Ontario, Canada Ontario, Canada MICHAEL SPYCHER Switzerland 1984 1962 ROLAND TESS VINCENT THOMPSON 2006 Wisconsin, USA Wisconsin, USA CHRISTIAN WUTHRICH Switzerland 1982 1960 JULIE HOOK CARL HUBER 2004 Wisconsin, USA Wisconsin, USA MEINT SCHEENSTRA Netherlands 1980 1958 LEIF OLESEN RONALD E. JOHNSON 2002 Denmark Wisconsin, USA CRAIG SCENEY Australia 1978 1957 FRANZ HABERLANDER JOHN C. REDISKE 2000 Austria Wisconsin, USA KEVIN WALSH Tasmania, Australia Discovering the Winning World’s Best Dairy Results Wisconsin Cheese Makers Association was honored to host an international team of judges and an impressive array of samples of 2020 cheese, butter, yogurt and dairy ingredients from around the globe at the 2020 World Championship Cheese Contest March 3-5 in Madison. World Champion It was our largest event ever, with a breath-taking 3,667 entries from Michael Spycher, Mountain 26 nations and 36 American states.
    [Show full text]
  • 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]
  • « La Carte Aux Trésors » Diffusion Le 24 Août Page 25 S O M M a I R E
    N046 JUILLET 2004 DOSSIER : FAUNE ET FLORE UN PATRIMOINE REMARQUABLE WWW.LOIRE.FR SUPPLÉMENT : EXPOSITION À POMMIERS-EN-FOREZ RESTAURATION ET RESTITUTION DU BEAU « LA CARTE AUX TRÉSORS » DIFFUSION LE 24 AOÛT PAGE 25 S O M M A I R E N 046 JUILLET 2004 N046 JUILLET 2004 ZOOM VIE ÉCONOMIQUE R F . E R DOSSIER : I 4 et 5 22 et 23 O FAUNE ET FLORE L UN PATRIMOINE REMARQUABLE W. W W « L’air sous haute 8 Cycle :la Loire en connaît un SUPPLÉMENT : EXPOSITION À POMMIERS-EN-FOREZ RESTAURATION ET RESTITUTION DU BEAU surveillance » rayon ! « LA CARTE AUX TRÉSORS » DIFFUSION LE 24 AOÛT PAGE 25 DOSSIER AU FIL DE LA LOIRE 6 à 8 ̈ 9 à 12 L’actualité de votre département Faune et flore. DETENTE un patrimoine 13 à 20 remarquable. L’agenda de vos sorties Grâce à ses milieux très diversifiés EN DIRECT DU pour un département de petite CONSEIL GÉNÉRAL 24 superficie – plaine et moyenne Extraits des dernières séances montagne (jusqu’à 1 640 mètres), de la Commission permanente fleuve, zone d’étangs, forêts (de du Conseil général plaine et de montagne), bocage QUESTION/REPONSE (dans le Roannais)… –, la Loire INFOS JEUNES 25 possède une faune et une flore très 21 Sylvain Augier variées. Le Conseil Général et 8 Kaslane :Et de trois ! ou la Loire vue du ciel d’autres acteurs se mobilisent pour 8 Kendo :deux Stéphanois préserver ce capital naturel champions d'Europe 8 la tête dans les nuages exceptionnel. 2 OIRE L magazine E D I T O R I A L Pascal Clément, Ancien ministre, Président du Conseil général DÉCOUVRIR VOYAGE EN LOIRE 26 otre département peut s’enorgueillir d’un patrimoine très riche.
    [Show full text]
  • 45 Fromages, 3 Beurres, 2 Crèmes. Appellation D
    45 FROMAGES, 3 BEURRES, 2 CRÈMES. APPELLATION D’ORIGINE PROTÉGÉE LES AOP, PREUVES DE GARANTIES ET PROTECTIONS FORTES Origine de toutes les étapes de fabrication. Une fabrication dans la zone de production (production du lait, transformation et affinage), c’est la re1 garantie apportée par une AOP. Protection contre les usurpations. Un produit bénéficiant d’une appellation ne peut être copié ! Ainsi, il ne peut exister de reblochon qui ne serait pas AOP ! De même, tous les cantals sont AOP et ainsi de suite, il ne peut en être autrement ! Préservation des savoir-faire. Parce que n’importe qui ne peut pas faire des AOP n’importe comment, toutes les étapes d’obtention d’une AOP sont strictement définies dans un cahier des charges rigoureusement contrôlé par un organisme certificateur indépendant. Participation à l’économie de nos territoires. Les AOP dynamisent l’activité économique de régions souvent contrai- gnantes pour la production agricole. Transparence totale. Dans les AOP, rien n’est caché, tout est écrit net, sans ambiguïté dans le cahier des charges. Diversité des saveurs. Choisir un fromage, beurre ou crème AOP, c’est choisir parmi 50 produits eux-mêmes diversifiés dans leurs saveurs, à l’image de la richesse des hommes et du terroir de chacun des produits. Ne pas proposer des goûts standardisés, c’est aussi une promesse des AOP. 1 11 RÉGIONS DE PRODUCTION DES FROMAGES, BEURRES ET CRÈMES AOP 7 11 5 4 3 8 10 2 9 1 6 2 SOMMAIRE Valeurs AOP p. 1 7 NORMANDIE 1 AQUITAINE MIDI-PYRENÉES • Camembert de Normandie p.
    [Show full text]
  • The Art (And Science) of Cheese-Making Milk
    The ArT (And Science) of cheeSe-MAking Milk http://webecoist.momtastic.com/2011/01/11/from-another-udder-nine-nutty-non-cow-cheeses/ Raw or Pasteurised Milk? Good microbes Bad microbes • Lactic acid bacteria • Salmonella • E. coli O157:H7 • Campylobacter • Listeria monocytogenes • TB • Brucella • Spoilage organisms Starter cultures – adding good bacteria Turns milk sugar - http://www.orchard-dairy.co.uk/category/Single-Shot-Cultures-for-100-and-400-litres.htm lactose - into lactic acid Kills acid sensitive bacteria Helps the milk coagulate Rennet • Animal rennet • Vegetarian rennet – microbial • Plant rennet • Source of enzyme chymosin – coagulates milk Hard cheeses eg cheddar http://www.cheesemaking.com/includes/modules/jwallace/chspgs/1cheddar/index.html Mould ripened soft cheese Eg Camembert Penicillium camemberti http://www.cheesemaking.com/Camembert.html Washed rind cheeses Port Salut Grayson Epoisses ‘dense, sweet flavour with a barnyardy finish’ http://www.seriouseats.com/2010/11/what-american-cheese-to-have-at-thanksgiving-chevre-gouda.html Limberger Cheese ‘At best, a washed rind cheese will have a fermented, fruity, pleasantly funky quality‘ http://www.thekitchn.com/the-cheesemonger-a-profile-of-73799 Brevibacterium linens is ubiquitously present on the human skin, where it causes foot odour Washed with salt water and brandy three times a week for six weeks http://reluctantgourmet.com/component/k2/item/972-epoisses-cheese Internally mould ripened soft cheese Stilton Cheese Penicillium roqueforti http://woodsrunnersdiary.blogspot.co.uk/2012/01/interesting-short-article-on-stilton.html What makes cheeses smell differently? Most cheese have a complex array of odour compounds: Buttery Acidic/sour Fruity Nutty Floral Acrid Sulphurous, cabbagey Cheesy/rancid/foot odour - butanoic acid ‘Blue notes’ - n-methyl ketones Now comes the science bit….
    [Show full text]
  • Continental Cheese 2016
    The Cheese Man French Baby Brie 1kg Cows, Veg FR002 A soft, creamy cheese that is ready to eat from young until end of life. Ideal for both culinary and cheeseboard use Brie 60% 3kg Cows, veg FR004 Brie de Meaux 3kg Cows, FR005 A full flavoured AOC brie that ripens from a firm core to smooth, runny, Unpast creamy consistency with a deeper flavour and aroma over its life Brie de Meaux ¼ 700g Cows FR097 Brie de Pays 2.5kg Cows, FR006 Inside its velvety ivory rind, it ripens to a thick soft silky core that is rich Unpast and full bodied with mushroomy, savoury and sweet notes Brie wedges 200g Cows, Veg FR009 Classic brie that ripens from a firm core to smooth, runny, creamy consistency with a deeper flavour and aroma over its life. Brique Brie 900g Cows, Veg FR010 Creamy brick-shaped brie ideal for slicing throughout its life. A favourite for sandwich makers Camembert small boxed 145g Cows FR016 Bold and rich, yet creamy. Not Vegetarian! Camembert small boxed 125g Cows, Veg FR014 Miniature version of a classic Camembert that ripens over its life from a firm core to smooth, runny consistency with a deeper flavour and aroma. Presented in a wooden box for baking Camembert portions 250g Cows, Veg FR012 Camembert Boxed 250g Cows, Veg FR015 Wonderfully smooth and creamy, this award-winning cheese has fantastic flavour and very moreish Presented in a wooden box for baking Camembert Calvados 250g Cows, FR017 A traditional farmhouse-made cheese which is produced in several steps; it Unpast is first aged as a standard Camembert, the rind is then carefully removed and the cheese is dipped in a Calvados and Cider mixture, and finally it is covered in a fine biscuit crumb.
    [Show full text]
  • Irish Farmhouse Cheeses
    YOUR GUIDE TO Irish Farmhouse Cheeses Growing the success of Irish food & horticulture www.bordbia.ie Foreword Irish farmhouse cheese plays a fundamental role in the growth and development of Ireland’s artisan dairy sector. From its beginnings over thirty years ago, the sector has grown to encompass 47 producers and over 127 individual cheese types. The sheer breadth of cheese produced signifies the innovation and ingenuity this group of entrepreneurs has to offer. Research conducted by Bord Bia in 2010 identifies opportunities for farmhouse cheese on the domestic and export markets. Even in the toughest trading environments, farmhouse cheese fulfils specific consumer needs. Throughout our research programme for farmhouse cheese, we have uncovered drivers of brand choice, market segmentation, and consumer purchase processes. The purpose of this guide is to give you information on the cheeses and cheesemakers our artisan sector has to offer. Incorporating these products into your product portfolio will not only enhance your range; it will provide a basis from which consumers will identify your retail or foodservice credentials. Our strategy to assist small businesses is delivered through our Bord Bia Vantage platform. We encourage you to visit our relaunched site, www.bordbiavantage.ie, to see what’s on offer and find out more about our other small food business sectors. Your Guide to Irish Farmhouse Cheese First published in 2010 by Bord Bia Aidan Cotter 1st Edition Copyright © Bord Bia Chief Executive Bord Bia All rights reserved. The purpose of this guide is to provide a comprehensive catalogue of Irish farmhouse cheesemakers and their extensive range of cheese products.
    [Show full text]