Eggs Butter Milk Bread from Our Fridge Pots Fermented
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Party Catering to Collect Autumn/Winter 2015/2016
PARTYPARTY CATERING CATERING TO COLLECTTO COLLECT AUTUMN/WINTERSPRING/SUMMER 2015/2016 2013 wwwww.athomecatering.co.ukw.athomecatering.co.uk CONTENTS BREAKFAST MENU (Minimum 10 covers) Contents Page PASTRY SELECTION £4.75 per person Miniature Croissant Miniature Pain au Raisin Breakfast menu 1 Miniature Pain au Chocolat Overstuffed sandwiches & sweet treats 2 - 3 CONTINENTAL £7.50 per person Freshly made salads 4 - 7 Miniature Croissant Miniature Pain au Raisin Fresh home made soups 8 Miniature Pain au Chocolat Baguette with Butter & Preserves Luxury soups, stocks & pasta sauces 9 Seasonal Fruits Cocktail/finger food 10 - 11 Freshly squeezed Orange Juice Starters & buffet dishes 12 - 13 EUROPEAN £9.50 per person Miniature Croissant Quiches & savoury tarts 14 Miniature Pain au Raisin Frittatas & savoury items 15 Miniature Pain au Chocolat Baguette & Focaccia with Butter & Preserves Chicken dishes 16 - 17 Serrano Ham with Caperberries & Olives Manchego cheese with Cherry Tomatoes & Cornichons Beef dishes 18 - 19 Muesli with Greek yogurt, Honey & Almonds Freshly squeezed Orange Juice Lamb dishes 20 - 21 Pork 22 AMERICAN £11.50 per person Miniature Croissant Duck & game 23 Miniature Pain au Raisin Miniature Pain au Chocolat Fish & seafood dishes 24 - 25 Lemon, Honey & Poppy seed Muffins Vegetarian dishes 26 Blueberry Muffins Poppy seed Bagels with Smoked Salmon, Cream cheese, Lemon & Chives Vegetable side dishes 27 Maple Cured bacon & Tomato rolls Fruit salad with Fromage Frais Whole puddings 28 - 29 Freshly squeezed Orange Juice Individual -
Hamish Johnston Fine Cheeses Wholesale Catalogue 1St July 2017
Hamish Johnston Fine Cheeses Wholesale Catalogue 1st July 2017 London Suffolk 48 Northcote Road Unit 51 London Martlesham Creek SW11 1PA Sandy Lane Martlesham IP12 4SD Phone: 020 7738 0741 Phone: 01394 388127 Fax: 020 7924 6193 Fax: 01394 446010 email: [email protected] Please note that the following are our current terms and conditions of sale. 1. Products will be invoiced at prices ruling on the day of dispatch. Whilst every effort will be made to give customers advance warning of price changes “Hamish Johnston Ltd” reserves the right to alter prices without prior notice. 2. Pre-Packed and hand wrapped cheese portions are subject to a surcharge of 25% above normal wholesale prices. 3. Any defective or out of condition stock will only be credited or replaced if we are informed within 24 hours of their delivery. All such goods must be returned to us or made available for inspection. 4. Title to the goods shall only pass to the buyer after full payment has been made to, and accepted by “Hamish Johnston Ltd”. 5. The Seller reserves the right to repossess any Goods in respect of which payment is overdue and thereafter to re-sell the same and for this purpose the Buyer hereby grants an irrevocable right and licence to the Sellers servant and agents to enter upon all or any of its premises with or without vehicles during normal business hours. This right shall continue to subsist notwithstanding the termination or cancellation of the order for any reason and is without prejudice to any accrued rights of the Seller thereunder or otherwise. -
Food Safety, Production Modernisation and Origin Link Under EU Quality Schemes
Food Safety, Production Modernisation and Origin Link under EU Quality Schemes. A case study on Food Safety and Production Modernisation role and their interference with the origin link of quality scheme cheese products originating from Greece, Italy and United Kingdom. Papadopoulou Maria September 2015-June 2017 Law and Governance Group (LAW) i | P a g e Acknowledgments First and foremost, I would like to thank my MSc thesis first supervisor, Dr. Mrs. Hanna Schebesta, for her valuable insights, support and understanding during the whole project, from the very first moment that I shyly delineated the idea for this project in my mind till the completion of the present paper one and a half years later. I would also like to express my grateful regards to my MSc thesis second supervisor, Dr. Mr. Dirk Roep, that it was under his course “Origin Food” in spring of 2015 that I first came up with the idea of writing for the interactions of food safety and origin foods and who corresponded so positively to my call to be my second supervisor and who supported me with his knowledge on origin foods and rural sociology, scientific fields unknown to me till recently. Many thanks to all colleagues of Law & Governance group of Wageningen University in 2015 that where happy and willing to discussed my concerns on the early steps of this project and that where present in both my Research proposal & Thesis presentation with their constructive remarks. Special thanks to MSc and PhD students of Law & Governance group in late 2015 that accompanied my research work in the Law & Governance group corridor in Leeuwenborgh building of Wageningen University. -
Christmas Cheeses 2019 Order Form
CHRISTMAS CHEESES 2019 ORDER FORM FREE DELIVERY ON ORDERS OVER £40. Order by the 15th December to Guarantee your cheeses for Christmas. PRODUCT DESCRIPTION PRICE WEIGHT ORDER PRODUCT DESCRIPTION PRICE WEIGHT ORDER English comte-esque. Nutty, salty and tangy. Summerfields Alpine Brie de Meaux Traditional French Brie. Buttery undertones. £5.70 150g £6.40 200g Sharp with a pineapply tang, melts on the tongue 18 Mon Doddington Brie with Truffle French brie sandwiching powerful truffle flavour. and lingers. £5.55 150g £6.30 150g Keens Extra Mature Triple Cream French Brie, Soft and Buttery Creamy keens cheddar matured to 24 months. Delice de Burgoyne Cheddar £5.40 150g with a bloomy rind. £5.80 200g Buttery boozy, full flavoured Scottish cheddar, Isle of Mull Epoisses Soft cheese washed in brandy. Salty sweet flavour. not too sharp. £6.60 200g £4.95 150g Langres Marc au Soft cheese from the champagne region was in 180g Black Bomber Creamy, tangy and salty. A very satisfying cheddar. £5.20 200g £6.25 Champagne Marc au Champagne and brine. whole A creamy cheddar infused with vegetable ash to Trad melting cheese. Semi-firm richer in taste as Charcoal Cheddar Raclette Vin Blanc colour it black. £4.50 150g washed in white wine. £3.90 200g Creamy welsh red leicester. Nutty and sweet with a Red Storm Tallegio Ultimate Italian melting cheese. little crunchiness. £5.20 200g £4.00 150g English Gouda Method with a comte starter culture. English soft cheese made to Brie de Meaux style, Cornish Kern Baron Bigod Nutty and caramelly. £5.40 150g unpas. -
Cheese Shop Menu
stilton at the inn characteristics of stilton cheese Stilton has a soft, crumbly texture with beautifully marbled blue veins radiating throughout. Milder than Gorgonzola or Roquefort, it has a rich and mellow flavour with an intense aftertaste. It is creamy with a subtle, yeasty sweetness and nutty, salty finish that lingers on your palate. “…a rich and mellow flavour with an intense aftertaste.” Gluten free and made almost entirely from locally produced pasteurised cow’s milk, Stilton has clean flavours that are undiluted by fillers or preservatives. As the traditional recipe uses animal rennet, Stilton is sadly unsuitable for vegetarians. wine pairing We are delighted to present a wonderful selection of wines and ports to complement your chosen dish. Our personal recommendation for paring with Stilton is Waipara Hills Sauvignon Blanc from Marlborough, New Zealand. Alternatively, why not try Nederburg The Manor Cabernet Sauvignon from the Western Cape, South Africa? If you’re unsure which to choose, please ask a member of our team who will be happy to assist you. how stilton cheese is made Stilton cheese can only be produced in the three counties of Derbyshire, Nottinghamshire and Leicestershire. Fresh, pasteurised milk is poured into a large open vat together with a blend of acid forming bacteria known as a starter culture, a milk-clotting agent such as rennet and Penicillium roqueforti – blue mould spores which give Stilton its famous veining. “…the curds are broken down into small pieces, salted and placed into moulding hoops.” The milk soon curdles after which it is cut, separated and left overnight for the whey to drain away. -
Mondo Formaggio.Pdf
1 Mondo Formaggio: Windows on the Circulation of Cheese in the World. Kenneth Iain MacDonald, Dept. of Geography and Centre for Diaspora and Transnational Studies, University of Toronto. Invited paper prepared for the workshop: Critical Fetishism and Value: Embodied Commodities in Motion, Amherst College, Amherst, Massachusetts, Oct. 19-20, 2007 For four days in late September of 2007 the centre of Bra, a small medieval town in the Italian Piemonte, was taken over by tens of thousands of people with, at least on the surface, the simple goal of celebrating a single product – cheese.1 “Cheese! 2007” was the fourth in a series of biennial fairs organized by Slow Food International, to create a festive atmosphere around “rare and vanishing dairy products” and promote the protection of what it labels as not only artisanal but indigenous dairy products (Petrini and Padovani 2005). For from being on the radical edge, “Cheese” in its various incarnations has enjoyed the consistent support of the Italian Ministry of Agriculture and the European Union. Over the years a host of other formal sponsors have come on board, including many regional governments in Italy2. While Cheese! 2007 can best be described as a microcosmic spectacle of consumption, it also served as a good vantage point from which to observe the dense weave of issues and diverse interests that underpin the instrumentalism of cheese as it is used in diverse cultural-political projects at different sites in the world as it travels through a commodity circuit. This paper is an initial attempt to tease apart that dense weave and begin to isolate just what those political projects are, how cheese serves instrumental interests on those projects, and how those projects are inter connected through particular threads of interdiscursivity. -
2020 Festive Season
Order No Deposit Collection Date & Preferred Time Name Email: Tel: 2020 Festive Season There seems little anyone can do to predict the shape and form our celebrations will take this year. This is true in how we might be shopping for Christmas too. In case we aren’t able to spend time with you at our cheese counter, chatting through what you’re looking for and offering suggestions, we thought we’d plan differently. This is a much more extensive order form for our cheeses than we normally publish. We hope it will help you in choosing the perfect selection for your celebration. As well as including most of our usual cheeses we have sourced as many smaller versions as practical. If unopened these will generally last longer than a piece of cut cheese and may offer more flexibility if you need to change plans at short notice. A simple guide to navigating your options Customer choice: we have created 9 cheese Create your own: We’ve grouped cheeses boards based on what our customers have chosen for together so that you can build your own masterpiece. their own celebrations over the last few years. Add the perfect cheese accompaniments: as always, we have fabulous goodies to go with our cheeses which will suit all tastes from the traditional to the adventurous. If you cannot find what you are looking for do please add a request, we’ll do our best to source it for you. …………………………………………………………………………………………………………………………………………….. You can send us your order form by email to [email protected] Post or drop it in to Halsey’s Deli & Eatery, 9-11 Market Place, Hitchin SG5 1DS Finally, please be aware that many dairies are operating below their normal capacity and we anticipate unexpected shortages. -
Level Two: Member 75 Cheese Profiles Berkswell
LEVEL TWO: MEMBER 75 CHEESE PROFILES BERKSWELL MAKE: Hard HARD SUB MAKE: Cheeses which acidify in the mould POST-MAKE: Wrapped, Rolled or Processed WRAPPED, ROLLED OR Artificial: plastic coating PROCESSED SUB POST- MAKE CONTENTS TYPICAL AGE PROFILES: Four to six months APPROXIMATE SIZE(S): 3kg BRITISH 27 Cornish Yarg 53 Mascarpone GEOGRAPHICAL ORIGIN: Warwickshire, England PROTECTED STATUS: Brand 2 Berkswell FRENCH 54 Provolone SPECIES (AND BREED) Sheep. Friesan and Dorset 3 Caerphilly 28 Banon PDO 55 Ricotta OF MILKING ANIMAL: 4 Cerney Ash 29 Brie de Melun PDO 56 Taleggio PDO RAW/PASTEURISED MILK: Raw sheep’s milk 5 Cottage Cheese 30 Fourme du Cantal PDO IRELAND VEGETARIAN/ANIMAL Animal Rennet 6 Crowdie 31 Chaource PDO 57 Cashel Blue RENNET: 7 Dorset Blue Cheese PGI 32 Comté PDO 58 Coolea COMMONLY N/A (AKA Vinny) 33 Emmentaler AOP 59 Cooleeney ENCOUNTERED Double Gloucester VARIATIONS: 8 34 Fourme d’Ambert PDO 60 Durrus Traditional Ayrshire 9 35 Langres PDO 61 Killeen Dunlop PGI 36 Maroilles PDO 62 Smoked Gubbeen 10 Lanark Blue 37 Munster-Géromé PDO SPAIN THE STORY 11 Traditional Lancashire 38 Ossau-Iraty PDO 63 Cabrales PDO The Fletcher family are stalwarts of the artisan cheese to Manchego, but unlike the Spanish cheese is not 12 Lactobacillus helveticus renaissance in Britain after launching their distinctive pressed. Instead, the curd is shaped using kitchen cultured cheddar 39 Pont-l’Évêque PDO 64 Valdeón PGI sheep’s milk cheese in 1989. Berkswell is made with colanders, giving the final cheese its flying saucer 13 Lincolnshire Poacher 40 Pouligny-Saint-Pierre PDO 65 Queso Fresco raw milk from East Friesian and Dorset breed sheep shape. -
View Newsletter
Fall 2010 • Vol. 10, Issue 2 Vermont’s Got The Blues Susan Spaulding ome say that blue cheese is an acquired taste. If that’s the case, then more and more consumers seem to be in acquisition mode. That might explain why there’s been an explosion of new blues coming out of SVermont. All told there are eight separate farms now making a blue cheese. In general, blue cheeses are saltier than other varieties. Generally made from cow’s milk, blues have a marbeled pattern of Penicillium roqueforti that gives them their distinctive look and pungent, complex flavor. Pair blues with rich desserts and late harvest wines or with full-bodied smokey and fruity beers – or just throw some on a salad, steak or cracker. To find out where to find these cheeses, visit the Vermont Cheese Council website: www.vtcheese.com. Bonnieview Farm’s Mossend Blue is named after Cheesemaker Neil Urie’s ancestral farm in Scotland. This award-winning sheep’s milk blue cheese is exceptionally creamy with a mild blue flavor. Blythedale Farm has an award-winning blue cheese called Jersey Blue made in the style of Stilton. Unlike other blues, which are generally made from skimmed milk, use of whole, unpasteurized milk makes a dense, creamy curd with a delightful flavor, which is enhanced by the Roquefort mold. Boucher Blue/Vermont Blue Cheese, which comes from Green Mountain Blue Cheese, is smooth, very creamy, and mild, with undertones continued on page 5 www.vtcheese.com Letter from the President t’s been another busy year for the attending this workshop many Vermont VCC and Vermont Cheesemakers, cheesemakers are now HACCP certified. -
Product List February 2021 Email
Over 50 Year’s Experience in the The Fine Food industry Cheese Man Friendly Van sales Wholesalers of fine Cheeses, Charcuterie service and Gourmet products Local Cheese Product Specialist Quality Products @ Competitive List Prices February 2021 Family Run Sussex Based Business && Call us Now on THE CHEESE MAN 1 Basin Road South 01273 412444 Portslade East Sussex BN41 1WF Tel: 01273 412444 www.thecheeseman.co.uk [email protected] @CheeseManSussex The Cheese Man The Cheese Man We at The Cheese Man are passionate about cheese and fine foods, we have over 50 years experience in the fine food industry, with a wealth of knowledge to share with our customers. We carry an extensive range of cheeses and gourmet products from around the world and as a local family run company are proud to promote Sussex cheeses and local gourmet products. We are ever mindful of how important food miles and environmental issues are to our customers, and working closely with local cheese makers we hope to develop local awareness of quality cheeses from the surrounding areas. In sharing our knowledge and expertise we hope this list will highlight what we already know here at The Cheese Man, that some of the finest ranges of cheeses are on our very doorstep ready to be delivered by the only Cheese Specialist Van Sales Company in Sussex…. In our fleet of temperature controlled vehicles . Contents : Page 3-7. Local Cheeses 7-15. English Cheeses 15-16 English Goats 17. Scottish Cheeses 17-18 Irish Cheeses 18-19. Welsh Cheeses 19-23. French Cheeses 24. -
Product List March 2017
Over 50 Year’s The Experience in the Fine Food industry Cheese Man Friendly Van sales Wholesalers of fine Cheeses, Charcuterie service and Gourmet products Local Cheese Product Specialist Quality Products @ Competitive List Prices January 2017 Family Run Sussex Based Business && Call us Now on THE CHEESE MAN Unit 20/21 Hove Enterprise Centre 01273 412444 Basin Road North Portslade East Sussex BN41 1UY Tel: 01273 412444 www.thecheeseman.co.uk [email protected] @CheeseManSussex The Cheese Man The Cheese Man We at The Cheese Man are passionate about cheese and fine foods, we have over 50 years experience in the fine food industry, with a wealth of knowledge to share with our customers. We carry an extensive range of cheeses and gourmet products from around the world and as a local family run company are proud to promote Sussex cheeses and local gourmet products. We are ever mindful of how important food miles and environmental issues are to our customers, and working closely with local cheese makers we hope to develop local awareness of quality cheeses from the surrounding areas. In sharing our knowledge and expertise we hope this list will highlight what we already know here at The Cheese Man, that some of the finest ranges of cheeses are on our very doorstep ready to be delivered by the only Cheese Specialist Van Sales Company in Sussex…. In our fleet of temperature controlled vehicles. Contents : Page 1. Local Cheeses 5. English Cheeses 12. English Goats 13. Scottish Cheeses 14. Irish Cheeses 15. Welsh Cheeses 16. French Cheeses 20. -
European Designations Between Identity Values and Market a Survey on Production Specifications of Dairy Chains
© Slow Food Archive © Slow European designations between identity values and market A survey on production specifications of dairy chains September 2019 By: Mariateresa Barletta, Piero Sardo In collaboration with: Cristina Agrillo, Serena Milano, Yael Pantzer, Raffaella Ponzio Translation and editing: Raoul Resta, Charles Barstow Layout: Maurizio Burdese Cover photo: Gouda Refining Room (The Netherlands) © Slow Food Archive The sole responsibility of this publication lies with the author. The European Union is not responsible for any use that may be made of the information contained therein. 2 Introduction The regulation establishing the designations of origin was approved by the European Union with the aim to register and protect the most meaningful agricultural products with the highest identity value (not just with regards to European countries, any country can apply for this designation). These are the first lines of the premise to the 1992 regulation : …the“ production, manufacture and dis- tribution of agricultural products and foodstuffs play an important role in the Community economy(…) the promotion of products having certain characteristics could be of considerable benefit to the rural economy, in particular to less-favoured or remote areas, by improving the incomes of farmers and by retaining the rural population in these areas”. The regulation continues by stating the following “…it has been observed in recent years that consumers are tending to attach greater importance to the quality of foodstuffs rather than to quantity;