Job Aid Wine & Cheese Pairing

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Job Aid Wine & Cheese Pairing CHEESE TYPE WINE PAIRING DETAILS Fresh Cheese Crescenza Marscapone Pairs well with a light, crisp White Fresh cheeses, which are meant to be eaten within Mozzarella Zinfandel, Sauvignon Blanc, Reisling a day or two of purchase are moist, mild, and Ricotta or Pinot Noir delectable. Soft Cheese Brie Brillat Savarin Sparkling wine, Chardonnay and These cheeses are creamy and buttery and often Camembert Syrah enhance the subtle flavors of give the impression of melting once they touch Explorateur soft cheeses your mouth. Aged Cheese Farmhouse Cheddar Cheeses in the aged category have had the chance Swiss Gruyere Pairs well with a full-bodied to mature, to become firm to the touch, to mature. Parmigiano-Reggiano Chardonnay or Merlot, as well as They show an astounding breadth of flavors. Sheep's Milk Cheese Idiazabal Pairs well with a hearty red, such as The flavor in these cheeses varies depending on Pecorino Cab Sauvignon or Syrah, or a full- how long they were aged and how they were Manchego flavored white such as Chardonnay made. They can range from nutty to tangy. Blue-Veined Cheese Danish Blue Gorgonzola Pair with sweeter wines such as These cheese, with their distinctive strains of blue Roquefort Reisling or full flavored wines such as or green, are strong-smelling, with rich, tangy, Stilton Syrah or Zinfandel lingering tastes. Goat's Milk Cheese Feta Chevre Sauvignon Blanc and Merlot wines Soft to semi-hard, fresh to aged, these cheeses can Caprino complement the tangy cheese flavors range from slightly to very salty or tangy. .

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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.
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SPECIAL SECTION 2008 Specialty Cheese Guide Dec./Jan. ’08 Deli $14.95 BUSINESS Also Includes The American Cheese Guide ALSO INSIDE Entrées Natural Meats Italian Deli Salami Reader Service No. 107 DEC./JAN. ’08 • VOL. 12/NO. 6 Deli TABLE OF CONTENTS BUSINESS FEATURES Merchandising Entrées In The Deli ..............17 Fresh is the buzzword sparking a revolution in today’s supermarket industry. COVER STORY PROCUREMENT STRATEGIES Natural Deli Meats ........................................59 More retailers are responding to consumer concern for both a more healthful product and animal welfare. MERCHANDISING REVIEW Viva Italy! ......................................................63 Learning about the background of imported Italian deli products spurs effective marketing and increased profits. DELI MEATS Salami And Cured Meat: Renaissance With An Ethnic Flair ..................69 Effectively merchandise a range of salami and cured meats as high-end unique products. SPECIAL SECTION......................19 1122 2008 COMMENTARY EDITOR’S NOTE Specialty The Specialty Cheese Challenge/Opportunity..................................6 Cheese Guide It may sound like a burden — can’t we just sell product? — but it really is the opportunity. PUBLISHER’S INSIGHTS 2008 Will Be An Interesting Year...................8 From cause marketing and the invasion of the Brits to the greening of politics, 2008 will prove to be a pivotal year. MARKETING PERSPECTIVE There’s No Place Like You For The Holidays ..................................73 You can mount any merchandising
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K\344Se Koeferli.Xls
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Speciality Cheese & Dairy
Cheese Cellar Cheese trading as trading Reference See over for contents and key Speciality Cheese & Dairy Speciality Foods Speciality trading as Cheese Cellar 44-54 Stewarts Road, London SW8 4DF Tel: 020 7819 6000 Fax: 020 7622 0696 Broomhall Farm, Broomhall, Worcester, WR5 2NT Tel: 01905 829 830 Fax: 01905 828 026 Southdale House, 12 Holloway Drive, Worsley, Manchester, M28 2LA Tel: 0161 279 8020 Fax: 0161 279 8021 trading as www.cheesecellar.co.uk Cheese Cellar [email protected] for the information provided. E & OE May 2010 May OE & E provided. information the for Although every care has been given to provide correct data, we cannot accept responsibility responsibility accept cannot we data, correct provide to given been has care every Although Contents Cheese English 7 – 18 Organic 18 Scottish 19 Welsh 20 Irish 21 French 22 – 27 Italian 28 – 29 Greek 31 Spanish 31 German / Austrian 33 Swiss 33 Dutch 35 Scandinavian 35 Small Portions 37 Wedges 39 Slices 39 Shaved 41 Crumbed 41 Fresh Grated 41 Soft 43 Dairy Creams 45 29 Bowls Yoghurts 45 Butter 47 29 Equipment 48 House of Front 27 Purées 23 – 25 – 23 Bakery & Patisserie 18 – 22 – 18 Cheese Key Chocolate Valrhona 13 – 16 – 13 Cheeses are made from cows’ milk Ingredients 12 – 13 – 12 unless otherwise stated Condiments ✓ unpast unpasteurised milk is used, 10 otherwise pasteurised Vinegars texture f firm 9 s soft Oils 8 ss semi-soft Antipasti rind b bloomy 6 – 7 – 6 all cheeses Olives c coated without 5 indication have m mould ripened Charcuterie a natural rind n natural 4 w washed Biscuits wa waxed Contents veg ✓ suitable for vegetarians art ✓ artisan/hand-made Although every care has been given to provide correct data, we cannot accept responsibility for the information provided.
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January 2019 Wine Club Selections • Only One Bottle of Each Wine May
Copyright© Vino Venue 2019 January 2019 Wine Club Selections • Only one bottle of each wine may be selected • Some bottles only allowed at 6-bottle membership level • Please email your selections BEFORE coming in to the store • A Frequently Asked Questions (FAQ) section is at the end of this document • Bonus Wines: Members get 1st dibs on buying allocated wines White Wines 2017 Jean-François Mérieau “L’Arpent des Vaudons” SAUVIGNON BLANC, Touraine, Loire Valley, France 4 and 6 bottle levels $20 (member price $17) 100% Sauvignon Blanc A fourth generation family owned winery, Jean-François Mérieau has been producing wine since before WWI. Hand harvesting, use of indigenous yeast, and similiar soil help make this wine into what could be called a “Baby Sancerre”. Arpent is a ancient term of land measurement (a little less than an acre) in honor of the 60 year old parcels of Sauvignon Blanc that are at the heart of L’Arpent des Vaudons. Grapefruit, crisp green apple, freshly cut grass, and jalapeño pepper are highlights of this dry unoaked wine. Lizette’s Food Pairing Suggestions: Goat cheese lovers rejoice and savor this classic sauvignon blanc with mixed greens topped with grilled lemon chicken and fresh Chèvre; tarragon and goat cheese stuffed deviled eggs; Ahi tuna tartare; goat cheese and caramelized onion tarts; whole roasted hamachi topped with salsa verde; fish en papillote over crushed parsley potatoes; and pan-seared cod with a Tomme de Chèvre crust over herbed rice. And you guessed it- pair this zippy white with Loire valley Crottin de Chavignol for a taste of pure heaven! 2016 Grand Marrenon WHITE BLEND, Luberon, Rhone Valley, France 4 and 6 bottle levels $20 (member price $17) 50% Vermentino, 40% Grenache Blanc, 10% Clairette Located in a UNESCO Biosphere Reserve (Luberon Regional Nature Park), Marrenon was established in 1965, in a corner of Southeastern Rhone Valley.
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Dairy & Cheese Immersion
California Milk Advisory Board Dairy & Cheese Immersion CIA Consulting Department, Hyde Park, New York Copyright © 2019 The Culinary Institute of America All Rights Reserved This manual is published and copyrighted by The Culinary Institute of America. Copying, duplicating, selling or otherwise distributing this product is hereby expressly forbidden except by prior written consent of The Culinary Institute of America. 1. \ Welcome to the CIA! Education is a gift. And, those of us in the foodservice industry have a chance to “pay it forward” by sharing our gifts with others. For over 70 years, The Culinary Institute of America has provided students with unparalleled training, setting the gold standard for culinary excellence. Whether you are here to learn new skills and techniques, develop an appreciation for a global cuisine, or are in pursuit of ProChef Certification, our continuing education courses provide the training you need to achieve your personal and professional development goals. While on campus, we want you to have the best experience possible. If you have any questions along the way, please ask your chef-instructor or anyone on the Continuing Education staff. Once your training is complete, please feel free to stay in touch - we always enjoy hearing your success stories. And, because so many of our students ask how they can keep in touch with each other after class is over, we’ve made it easy to do through our Facebook page. Just log in and search for “CIA ProChef.” Wishing you all the best, Brad Barnes, CMC Director CIA Consulting 845-451-1613| b_barnes @culinary.edu P.S.
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Weight of the Dry Matter Not Exceeding
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