Sports Edition Summer Menu 06 13 2016

Total Page：16

File Type：pdf, Size：1020Kb

APPETIZERS / STARTERS SALADS BUFFALO CHICKEN WINGS 15 INSALATE ANDIAMO 15 Potato chips House greens, blue cheese, red onion, Kalamata, olives, heirloom grape tomatoes, house dressing SUN-DRIED TOMATO FLATBREAD 13 Appetizer: 12 Sun-dried tomato pesto, goat cheese, Kalamata Add shrimp: 7 | Grilled Chicken: 5 | Steak: 8 olive, basil 50 /50 CAESAR 15 TOMATO BRUSCHETTA 14 Red romaine, romaine hearts, croutons, parmesan Parmesan pudding Appetizer: 10 Add shrimp: 7 | Grilled Chicken: 5 | Steak: 8 COUNTRY HAM FLATBREAD* 14 Basil stracchino cheese, evoo, aged balsamic SANDWICHES FRITTO MISTO * 17 Lightly breaded, calamari, bay scallops, SMOKED TURKEY STACK 16 sweet baby shrimp, fennel, grilled Meyer lemon, Wisconsin sharp cheddar cheese, smokey bacon, chili garlic aioli garden fresh tomato, Bibb lettuce, roasted pepper aioli, peasant bread AHI CRUDO STEMPERATA* 14 Castelvetrano olives, Sicilian capers, micro celery, PICKLED ALBACORE TUNA* 18 green garlic Jones Cherry Wood bacon, celery, caper aioli, heirloom tomato, potato bun BAKED SHRIMP OREGANATA* 13 Montasio brodo SALMON BLT* 17.5 Pancetta, vine-ripened tomato, Bibb lettuce, WHITE ANCHOVY FETTUNTA 11 table bread Gaeta olives, SDT pesto, Vidalia, capers, pepperoncini Red radish CHICKEN CAPRESE 17.5 Fresh basil whipped stracchino cheese, SDT pesto AFFETTATI MISTI* 14 Country ham, artisan salumi, Sicilian mortadella, PUB BURGER* 19 Castelvetrano olives, pickled mustard seeds, mostarda Certified Angus Beef® butcher blend, shaved wagyu puree, house-made tigelle brisket, sharp cheddar, bread & butter pickles WAGYU BEEF CARPACCIO* CHAR HOUSE BURGER * 17.5 Montasio, frico, eggplant puree, lilliput capers, olives, Bibb lettuce, beef steak tomato, brioche bun Olio Santo, basil oil 18 STEAK SANDWICH* 17.5 House marinade, banana peppers, Vidalia onions, PIZZA on peasant bread MARGHERITA SMALL: 14 | LARGE : 17.5 HOUSE TURKEY BURGER 17.5 Fresh mozzarella, garden basil Scamorza cheese, tomato, basil mayo EGGPLANT SMALL: 14 | LARGE : 17.5 LAMB BURGER* 17 Sun-dried tomato pesto, Freshly ground lamb, feta, olive tapenade, Bibb lettuce, caciocavallo cheese, Pecorino bread crumbs potato bun BIANCHI SMALL: 14 | LARGE : 17.5 PORTOBELLO BURGER 16 Goat cheese Alfredo, grilled chicken, Parmesan pudding, SDT pesto cremini mushrooms, Pecorino Romano SPICY ITALIAN SAUSAGE BURGER 17 CALABRIAN SOPPRESSATA SMALL: 14 | LARGE : 17.5 Sautéed peppers, onions, fennel, smoked mozzarella, potato bun ITALIAN SAUSAGE SMALL: 14 | LARGE : 17.5 Creamy Gorgonzola, roasted peppers, roasted cipollini onions Additional toppings 2.00 each *These foods may be raw or undercooked or contain raw or undercooked ingredients. Consuming raw or undercooked meats, poultry, shellfish or eggs may increase your risk of food borne illness. Please inform your server if you have any food allergies or special dietary restrictions. Gratuity not included. No split checks for parties of 6 and up. For guests not ordering food or beverage, a 15.00 surcharge per person will be added to the check that will be retained by the hotel. .

Copy Link

Recommended publications

The Cheeses Dolomites
THE CHEESES UNIONE EUROPEA REGIONE DEL VENETO OF THE BELLUNO DOLOMITES Project co-financed by the European Union, through the European Regional Development fund. Community Initiative INTERREG III A Italy-Austria. Project “The Belluno Cheese Route – Sights and Tastes to Delight the Visitor.” Code VEN 222065. HOW THEY ARE CREATED AND HOW THEY SHOULD BE ENJOYED HOW THEY ARE CREATED AND HOW THEY SHOULD BE ENJOYED HOW THEY ARE CREATED BELLUNO DOLOMITES OF THE CHEESES THE FREE COPY THE CHEESES OF THE BELLUNO DOLOMITES HOW THEY ARE CREATED AND HOW THEY SHOULD BE ENJOYED his booklet has been published as part of the regionally-managed project “THE BELLUNO CHEESE ROUTE: SIGHTS AND TASTES TO TDELIGHT THE VISITOR”, carried out by the Province of Belluno and the Chamber of Commerce of Belluno (with the collaboration of the Veneto Region Milk Producers’ Association) and financed under the EU project Interreg IIIA Italy-Austria. As is the case for all cross-border projects, the activities have been agreed upon and developed in partnership with the Austrian associations “Tourismusverband Lienzer Dolomiten” (Lienz- Osttirol region), “Tourismusverband Hochpustertal” (Sillian) and “Verein zur Förderung des Stadtmarktes Lienz”, and with the Bolzano partner “Centro Culturale Grand Hotel Dobbiaco”. The project is an excellent opportunity to promote typical mountain produce, in particular cheeses, in order to create a close link with the promotion of the local area, culture and tourism. There is a clear connection between, one the one hand, the tourist, hotel and catering trades and on the other, the safeguarding and promotion of typical quality produce which, in particular in mountain areas, is one of the main channels of communication with the visitor, insofar as it is representative of the identity of the people who live and work in the mountains.
[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]
LAS VEGAS PRODUCT CATALOG INGREDIENTS Full Page Ad for FINE PASTRY 11”X 8.5”
PRODUCT CATALOG LAS VEGAS chefswarehouse.com BAKING AND PASTRY FROZEN/RTB BREAD ...................12 BEVERAGES, GOAT CHEESE ............................21 CONDIMENTS BAKING JAM ..............................4 PIZZA SHELLS ...............................12 COFFEE AND TEA GOUDA.......................................21 AND JAMS TORTILLAS/WRAPS ......................12 HAVARTI.......................................22 BAKING MIXES ............................4 BAR MIXERS ................................17 CHUTNEY ....................................25 WRAPPERS ..................................12 JACK CHEESE .............................22 BAKING SUPPLIES .......................4 BITTERS .........................................17 GLAZES AND DEMI-GLAZES .......25 BROWNIES ..................................12 MASCARPONE ...........................22 COLORANTS ...............................4 CORDIAL ....................................17 KETCHUP .....................................25 CAKES ASSORTED ......................12 MISCELLANEOUS ........................22 CROISSANTS ...............................4 JUICE ...........................................17 MAYO ..........................................25 TARTS ...........................................13 MOUNTAIN STYLE ........................22 DÉCOR ........................................4 MISCELLANEOUS ........................17 MUSTARD ....................................25 COULIS ........................................13 MOZZARELLA ..............................22 EXTRACTS ....................................6
[Show full text]
ACS 2018 Judging & Competition Awards
ACS 2018 Judging & Competition Awards Listed in order of presentation at the ACS Awards Ceremony on Friday, July 28, 2018 R. BUTTERS Whey Butter, Salted Butter, Sweet Butter, Cultured Butter, etc. RC: Salted Butter with or without cultures - made from cow's milk 3rd Cultured Butter COWS CREAMERY, Prince Edward Island COWS CREAMERY 2nd Gray Salt Butter Cherry Valley Dairy, Washington Blain Hages 1st Lightly Salted Cultured Butter Vermont Creamery, Vermont Vermont Creamery Butter Team RO: Unsalted Butter with or without cultures - made from cow's milk 3rd Brethren Butter Amish Style Handrolled Unsalted Butter Graf Creamery Inc., Wisconsin Roy M. Philippi 2nd Lactantia Premium Cultured salted butter Parmalat Canada, Ontario Winchester Butter Team 1st Unsalted Cultured Butter Cherry Valley Dairy, Washington Blain Hages RM: Butter with or without cultures - made from goat's milk 2nd Celebrity Goat’s Milk Butter Atalanta Corporation/Mariposa Dairy, Ontario Pieter vanOudenaren Q. CULTURED MILK AND CREAM PRODUCTS Limited to Buttermilk, Yogurt, Sour Cream, Crème Fraiche, Kefir, Labneh, etc. QF: Crème Fraiche and Sour Cream Products - made from cow's milk 3rd Crème Fraiche Bellwether Farms, California Liam Callahan 2nd Cabot Sour Cream Cabot Creamery Cooperative, Vermont Team Cabot Creamery 1st Alouette Crème Fraȋche Savencia Cheese USA, Pennsylvania Team New Holland QK: Kefir, Drinkable Yogurt, Buttermilk, and Other Drinkable Cultured Products - all milks 3rd Karoun Whole Milk Kefir Drink Karoun Dairies Inc, California Jaime Graca 1st Fresa Drinkable
[Show full text]
Item Description MUSHROOMS CHANTERELLE FRESH (6LB
Item Description MUSHROOMS CHANTERELLE FRESH (6LB/TRAY)SEASONAL ** MUSHROOM PORCINI WHOLE FROZEN 6/1LB RUSSIAN MUSHROOMS DRY CHANTERELLE (1LB/BAG) MUSHROOMS FOREST BLEND DRY (1 LB) (MIX OF EUROPEAN FOREST MUSHROOMS) MUSHROOMS DRY MORELS EXTRA (1LB/BAG) OREGON MUSHROOMS DRY BLACK TRUMPET (1LB/BAG) USA MUSHROOMS DRY PORCINI EXTRA GRD #2 (1 LB/BAG) EUROPE TRUFFLE PEELINGS BLACK TUBER AVISTIVUM (7 OZ) BISTRO FRANCE TRUFFLE BLACK SUMMER SLICED TUSCANY (180 GR/JAR) SAVINI, ITALY TRUFFLE WHL BLACK WINTER CHINESE(15 OZ/CAN) MGP TRUFFLE JUICE (14OZ CAN) SAVINI ITALY TRUFFLE GATHERER SAUCE (500GR) SAVINI ITALY TRUFFLE GATHERER SAUCE (170GM) SAVINI ITALY TRUFFLE BUTTER BLACK (16OZ/LB) ANGEL SALUMI TRUFFLE BUTTER BLACK (8OZ/EA) ANGEL SALUMI TRUFFLE BUTTER WHITE (16 OZ/LB) ANGEL SALUMI TRUFFLE BUTTER WHITE (8OZ/EA) ANGEL SALUMI AMERICAN YELLOW LOAF (6/5LB) USA CHEESE PLAIN CHEDDAR CURD (5LB) SAND HILL DAIRY NV MOZZARELLA BULK (6LB/CW) SANDHILL DAIRY NV QUESO FRESCO (2.75LB) SANDHILL DAIRY NV FLAGSHIP BLOCK (10LB/BLK) BEECHER'S WASHINGTON ST USA FLAGSHIP RESERVE (18LB/WHL) BEECHER'S HAND MADE WA. USA FLAGSHEEP BEECHERS(16LB/WHL) BEECHERS, WA. USA YULE KASE (18LB/WHL) BEECHERS HANDMADE CHEESE CHEDDAR CABERNET (2/5LB BLOCK) VINTAGE, CA USA CHEDDAR CHIPOTLE (2/5LB BLOCK) BRAVO FARMS, CA USA CHEDDAR SHEEP MILK (2/5LB/CW) VINTAGE CHEESE CO.CA USA BIG ROCK BLUE (5LB/WHL) CENTRAL COAST CREAMERY CA USA BISHOP'S PEAK (10LB/AVG) CENTRAL COAST CREAMERY, CA USA DREAM WEAVER (5 LB/WHL) CENTRAL COAST CREAMERY CALIFORNIA, USA GOAT CHEDDAR (2/5LB) CENTRAL COAST CREAMERY
[Show full text]
Italian, French, Mexican Style Cheeses
Catanese Classic Cheese Italian, French, Mexican Style Cheeses France Cheese, Cantalet, petit Cantal, Raw Cow, 3 months, AOC France 10 lb. 1/2 Tuckle Cheese, Mimolette, Isingy Sainte-Mere, Cow, 12 months, France 6 lb. Ball Cheese, Port Salut, Fromageries Bel, Cow, 60 days, France 5 lb. Wheel Cheese, Tomme de Savoie, Raw Cow, 10 weeks, PDO France 4 lb. Natural Grind Wheel Itaian & italian style Cheese, Asiago, d'Allevo, Soligo, Raw Cow, 6 months, DOP Italy 4 lb. 1/4 Wheel Cheese, Asiago, Mild, Stella, Cow 10 lb. 1/2 Wheel Cheese, American Grana, Belgioioso, Cow, USA-Wisconsin 16 lb. Quarter Cheese, American Grated Grana, Belgioioso, Cow, USA-Wisconsin 20 lb. Case Cheese, Bellavitano, Balsamic, Sartori, Cow, 1 yr, USA-Wisconsin 5 lb. 1/4 Wheel Cheese, Bellavitano, Espresso, Sartori, Cow, 1 yr, USA-Wisconsin 5 lb. 1/4 Wheel Cheese, Bellavitano, Gold, Sartori, Cow, 1 yr, USA-Wisconsin 5 lb. 1/4 Wheel Cheese, Bellavitano, Merlot, Sartori, Cow, 1 yr, USA-Wisconsin 5 lb. 1/4 Wheel Cheese, Burrata, Maplebrook Farms, Cow, Fresh, USA-Vermont 2x4 oz. Cup Cheese, Mascarpone, Belgioioso, Cow, Fresh, USA-Wisconsin 1 lb. Cup Cheese, Mascarpone, Emma, Cow, Fresh, Italy 500 g Cup Cheese, Mascarpone, Belgioioso, Cow, Fresh, USA-Wisconsin 5 lb. Tub Cheese, Montasio, Mezzano, Cow, 5-10 months, DOP Italy 5 lb. 1/4 Wheel Cheese, Mozzarella, Bocconcini, Belgioioso, Cow, Fresh, USA-Wisconsin 3 lb. Tub Cheese, Mozzarella, Ciliegine, Belgioioso, Cow, Fresh, USA-Wisconsin 3 lb. Tub Cheese, Frozen, Mozzarella, Buffalo, Lupara, Fresh, Italy 320 g 16 Balls Cheese, Frozen, Mozzarella, Buffalo, Lupara, Italy 7 oz.(200 g) Cheese, Mozzarella, Curd, Polly-O, Fresh 21 lb.
[Show full text]
Private Dining & Special Events
Private Dining & Special Events Bottega means “workshop,” a place where we can showcase signature bold Italian flavors with a refined twist. Bottega’s menu highlights the bounty of artisanal and house made ingredients, as well as local produce. Bottega is part of the historic Vintage Estates, located in one of the oldest wineries in the Napa Valley, and is open for lunch, dinner and after dinner. Cooking and living in the Napa Valley for over 20 years, I have had the pleasure of creating special menus and moments for my friends. I am honored to have the opportunity to create a special event for you. Bottega has group/private dining for groups of 10 to 180. We look forward to seeing you and throwing your party and special event! A toast to you and the memories made around the table. Salute, Michael Chiarello Terms and Conditions For Group Events at Bottega Restaurant MENU SELECTION AND GUEST COUNT: To ensure the success of your event, menu decisions, beverage selections and any special dietary accommodations for guests must be confirmed at least 14 days prior to the event. All food and beverages must be purchased from Bottega with the exception of desserts which can be brought in and serviced by Bottega for an additional cost. A final guaranteed guest count must be finalized 72 hours prior to the event for groups smaller than 30 guests and the final count for groups over 30 guests is due 10 days prior. This is the minimum number for which you will be billed. In the event that no final guest count is given, the original guarantee will be charged.
[Show full text]
Prix Fixe Alla Carta Secondi
PRIX FIXE From September 23rd enjoy Executive Chef James Walt’s seasonal four-course dinner menu. Available Wednesday through Friday for $39 CICCHETTI ANTIPASTI SECONDI DOLCI - choose one - - choose one - - choose one - - choose one - chickpea hummus minestrone rigatoni bolognese tiramisu autumn vegetable crudita autumn vegetables, fregola pasta brant lake wagyu beef ragu + parsley whipped mascarpone crisp ceci + smoked paprika tomato soup + pecorino romano espresso lady fingers + espresso lois lake steelhead castelvetrano olives bc mushroom risotto brown butter squash puree, walnut vinaigrette warm apple tarte warm olives, citrus, chilies + herbs arborio rice with white wine roasted squash + end of season swiss chard local apples parmigiano reggiano + truffle essence sour cream gelato pear crostini prosciutto wrapped pork tenderloin okanagan pear, lillooet honey pemberton root vegetable salad gigante beans + 'nduja soffrito house made gelato creamy gorgonzola warm crispy potato, pickled crosnes rootdown cabbage, crisp parsley root fresh made in-house daily goodfield farm sunchokes utilizing local produce four-course baby kale, smoked montasio 6oz beef tenderloin steak wine pairing available roasted cauliflower, king oyster mushrooms $37 salumi misto red wine jus + cipollini onion selection of italian cured meats $20 supplement house breads + garnishes @ilcaminettowhis $8 supplement ALLA CARTA ANTIPASTI PRIMI polpettine 13 minestrone 15.5 spaghetti al pomodoro 23.5 ubriaco rosso piave crisp wagyu beef meatballs autumn vegetables, fregola
[Show full text]
Food Heritage and Nationalism in Europe
Food Heritage and Nationalism in Europe Edited by Ilaria Porciani First published 2019 ISBN: 978- 0- 367- 23415- 7 (hbk) ISBN: 978- 0- 429- 27975- 1 (ebk) Chapter 4 Food and locality Heritagization and commercial use of the past Paolo Capuzzo (CC BY-NC-ND 4.0) Chapter 4 Food and locality Heritagization and commercial use of the past Paolo Capuzzo Geographical roots of food? Identifying a food culture with a locality has always involved a trade-off between searching for roots and recognizing they are not planted in any one spot but entail exchanges and borrowings from remote origins. But even this tension between the local and the supralocal is a simplifi cation: it rests on the assumption that food cultures can be identifi ed by place alone. Actually, highly diff erent food regimes may be at work in one and the same place, and have been so in the past. Class stratifi cation may aff ord a fi rst prism dividing up food culture domains, but it then interweaves with gender, religious observance, ethnic belonging and so on. Does this mean that any attempt to fi nd a relationship between food and place is a waste of eff ort? No, indeed: such a relationship can defi nitely be established. But one does need a critical analysis of the various factors bearing on the link between food and place, since they are cultural and historical constructs rather than causal connections between milieus in nature/ history and food cultures. A cuisine rich in victuals of diff erent kinds, prepared from a wide range of ingredients at times exotic in provenance, was typical of the food culture found in the courts of Europe from the late Middle Ages to the early modern era; the diet of the people was more closely locally connected, perforce.
[Show full text]
FORMAGGI Alimenta Il Tuo Mondo LATTERIA
FORMAGGI alimenta il tuo mondo LATTERIA Form. Tabor Fresco Latteria Fresco cod. 022110 Venzone kg 6,8 / Ean 2221100 cod. 303030 pz. conf. 1 / conf. imballo 1 kg 7 / Ean 2000320 tmc 60 pz. conf. 1 / conf. imballo 1 tmc 80 LEGENDA 30 PSD 30 PSD Latte di vaccino Latte di vaccino crudo Latte di capra Latte di pecora Latte senza lattosio Latteria di Pezzata Rossa Venzone cod. 160030 Latte di Bufala kg 6,5 / Ean 2000345 pz. conf. 1 / conf. imballo 1 tmc 80 Casa Venfri 60 PSD PSD Pasta Semidura PD Pasta Dura 30 Giorni Stagionatura +12M Mesi di Stagionatura Bio www.venfri.com LATTERIA alimenta il tuo mondo Formaggio Monrupino Latteria Il Diavolo Form. il Cividale Form. lo Spadone cod. 022115 cod. 002021 cod. 002023 cod. 003026 kg 6,5 / Ean 2221150 kg 6,8 / Ean 2020210 kg 6,5 / Ean 2020230 kg 6,8 / Ean 2030260 pz. conf. 1 / conf. imballo 1 pz. conf. 1 / conf. imballo 1 pz. conf. 1 / conf. imballo 1 pz. conf. 1 / conf. imballo 1 tmc 60 tmc 80 tmc 80 tmc 80 20/30 PSD 30 PSD 30 PSD 30 PSD Latteria Stravecchio Bavarese Formaggio Matajur Latteria Mezzano Venzone Latteria Visinale cod. 000913 cod. 002017 cod. 160329 cod. 130001 kg 6,5 / Ean - kg 6,5 / Ean 002017 kg 6 / Ean 2000329 kg 6 / Ean 2066648 pz. conf. 1 / conf. imballo 1 pz. conf. 1 / conf. imballo 1 pz. conf. 1 / conf. imballo 1 pz. conf. 1 / conf. imballo 1 tmc 60 tmc 80 tmc 60 tmc 80 10 12M PD 60 180 PSD 45 PD 150 PSD Latteria Stagionato Venzone Latteria Visinale cod.
[Show full text]
Consultancy and Market Research Food and Dairy 1
Consultancy and Market Research Food and Dairy www.clal.it CLASSIFICATION OF ITALIAN CHEESES According to the Italian law (Royal Decree n. 2033 of 1925), «cheese is the product obtained from whole or partly skimmed milk, or from cream, after coagulation by acidification or by renneting, also using starter bacteria or kitchen salt». Commonly cheese is considered to be a milk derivative, obtained by the precipitation of casein; therefore ricotta, which is obtained from whey, is not a cheese. Cheeses are classified on the basis of a series of parameters, which may be combined in several different manners. These parameters refer to: - type of milk employed - fat content - consistency, depending on moisture content - technology adopted during cheese-making and temperature of curd processing - duration of ripening - denomination. ►On the basis of the type of employed milk, cheeses are distinguished in: - cow milk cheeses - ewe’s milk cheeses - buffalo milk cheeses - goat milk cheeses For cheeses not produced from cow milk, indication of the species is mandatory. ►On the basis of fat content, expressed on dry matter, cheeses are classified as follows (Law n. 142/1992): - full-fat cheeses: fat content, expressed on dry matter, over 35% (Robiola, Gorgonzola, Taleggio, Bitto, Fontina, Montasio, Bra, Raschera, Grana Padano, Parmigiano-Reggiano, Pecorino, ecc.); - light (or semi-fat) cheeses: fat content varying between 20 and 35% on dry matter; - low-fat cheeses: obtained from skimmed milk; fat content below 20% on dry matter. It is noteworthy that for many P.D.O. cheeses obtained from partly skimmed milk (e.g. Grana Padano, Parmigiano-Reggiano, Asiago, Castelmagno, Raschera, etc.) the Product Specification only indicates a minimum fat content on dry matter.
[Show full text]
Cheese-Tek ®
Dairy Cultures Product List Starter cultures for direct vat inoculation (DVI ® ) Cheese-Tek ® Dry starters cultures ideals for the various technologies for cheese production . Each culture is accompanied by a fagospecific rotation to ensure continuity of production without lie in bacteriophage infections. Lactoferm “MS” Series Mesophilic Cultures Cultures Composition Application MSO Lactococcus lactis subsp. lactis Semi-hard, hard and soft cheese varieties : Lactococcus lactis subsp. cremoris Cottage cheese, Quark, Manchego, Edam . Lactococcus lactis subsp. lactis Semi-hard, hard and soft cheese varieties : MSE Lactococcus lactis subsp. cremoris Butter, Gouda, Cheddar . Lactococcus lactis subsp. lactis biovar diacetylactis Leuconostoc mesenteroides subsp. cremoris Lactococcus lactis subsp. lactis Semi-hard cheese varieties: Gouda, Edam MSE-910 Lactococcus lactis subsp. cremoris Fresh cheese: Cream cheese Lactococcus lactis subsp. lactis biovar diacetylactis Leuconostoc mesenteroides subsp. cremoris Lactococcus lactis subsp. lactis Fresh cheese and semi-hard cheese varieties : MSO-11 Lactococcus lactis subsp. cremoris Acid cream , Cream cheese . Lactococcus lactis subsp. lactis biovar diacetylactis Leuconostoc mesenteroides subsp. cremoris Lactoferm “MF” Series Mesophilic-Thermophilic Cultures Cultures Composition Application Lactococcus lactis subsp. lactis Fresh cheese and soft cheese varieties : MFC Lactococcus lactis subsp. cremoris Feta UF, Traditional Feta, Streptococcus salivarius subsp. thermophilus Lactobacillus delbrueckii subsp.
[Show full text]