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LATTERIA OVARO Nasce a 525 Metri D’Altitudine Nel Caseificio Di Ovaro, Da Cui Prende Il Nome Carnico Di “Davar”
FORMAGGI INDICE FORMAGGI DELLA LATTERIA DI OVARO Pag. 1 FORMAGGI DEL FRIULI VENEZIA GIULIA Pag. 7 FORMAGGI NAZIONALI Pag. 17 FORMAGGI REGIONALI Pag. 30 FORMAGGI FRESCHI Pag. 54 FORMAGGI ESTERI Pag. 61 LATTERIA OVARO Nasce a 525 metri d’altitudine nel caseificio di Ovaro, da cui prende il nome carnico di “Davar”. È proprio la montagna a segnare il carattere di questo formaggio latteria che si presenta con una pasta leggermente occhiata ed un colore paglierino che aumenta, assieme al gusto, con l’avanzare della stagionatura. Ideale la versione con una maturazione dai 4 ai 6 mesi. Peso per pezzo: 6,50 kg Pezzi per cartone: 2 Stagionatura: 30-60-90-120-mezzano MONTASIO DOP PDM (Prodotto Della Montagna) Il Montasio prodotto nel caseificio di Ovaro è l’unico Montasio prodotto in Friuli che, secondo le direttive del consorzio, può fregiarsi della denominazione PDM (Prodotto Della Montagna), in quanto ha la peculiarità di essere prodotto e stagionato in un caseificio ad oltre 500 metri di altitudine, con latte proveniente da zone oltre i 500 metri. Il sapore, morbido e delicato quando è fresco si fa via via più deciso ed aromatico. La pasta, da bianca compatta con una caratteristica occhiatura omogenea ed una crosta liscia ed elastica, con il passare dei mesi diventa granulosa e friabile con una crosta secca e più scura. Forma cilindrica, altezza 6-10 cm, larghezza 30-40 cm. Peso per pezzo: 6,5 kg Pezzi per cartone: 2 Stagionatura: 60-90-120-mezzano-oltre 12 mesi-oltre 18 mesi. MONTASIO DOP 047 Ha diverse facce, trasforma il suo gusto, sorprende per la sua varietà e accontenta tutti i palati. -
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. -
Wholesale Cheese Catalogue 201 9
W H O L E S A L E CH E E S E C A T A L O G U E 201 9 CHEFSG ARDEN.NET TABLE OF CONTENT ABOUT US 02 SPANISH 40 SHEEPS’ CHEESE 40 AUSTRALIAN 04 COWS’ CHEESES 04 BRITISH 42 WHITE MOULD 04 COWS’ CHEESES 42 CHEDDAR 06 SOFT 42 BLUE VEIN 07 CHEDDAR 44 FETTA 08 HARD 46 HALOUM I 10 BLUE 49 FRUIT 11 G OATS’ CHEESES 51 MARIN A TED FET TA BLUE 52 BOCCONCINI 12 EWES’ CHEESE 53 MOZZARELLA 13 BLUE CHEESE S 54 SOFT CHEESE 17 CACIOTTA & PECORINO 19 IRISH 56 SMOKED CHEESES 21 COWS’ CHEESES 56 23 MATURED CHEESES GOATS’ CHEESES 57 BUFFALOS’ CHEESE 25 EWES’ CHEESES 58 SMOKED CHEESES 26 INDIVIDUAL & PORTION 60 COWS’ CHEESES 60 FRENCH 28 CHEDDAR 60 GOATS’ CHEESES 28 BLUE 62 COWS’ CHEESES 29 SOFT 63 EWES’ CHEESES 34 HARD 66 B LUE CHEESE S 34 GOATS’ CHEESES 67 CRACKERS 69 ITALIAN 36 COWS’ CHEESES 36 FRUIT PASTES 70 BLUE CHEESE S 38 ABOUT CHEF’S GARDEN LTD Established in 1999, Chef’s Garden has been supplying an extensive range of fresh and frozen produce from Australia, Europe, United States and the PRC. Our extensive range includes chilled meat, seafood, fruit and vegetables and dry goods. We are firmly positioned as the preferred supplier to some for the leading restaurants, five star hotels, and some of Hong Kong’s favourite food and beverage outlets. Order can be placed by fax, phone or on-line. Order any time before 3am for same morning delivery. -
Brochure Galati Eng.Pdf
our Story Our products are nourished by the sun, the colors and flavors of Sicily, an island that boasts ancient traditions in cattle raising and milk production. Our cheese factory is located in a small farmhouse surrounded by greenery, which has gradually grown over the years and maintained those criteria of quality and authenticity that allow our products to distinguish themselves from other dairy products which can be found on the market. We make use of our own cattle to get the fresh milk we use in our production process. Genuineness is our distinctive brand and that is why we do not use genetically modified products. the tradition Mozzarella Fior di latte bocconcini Stretched-curd cheese which comes in 20g - 100g - 120g - 250 g Ingredients: - milk - rennet - salt Variable weight package. Did you know? Fior di latte Our bocconcini are made from milk which comes from a fine bovine breed mozzarella raised in Cinisi (a small seaside and mountain town with an agricultural and pastoral tradition located in western Sicily). Bocconcini Mozzarella blocks Stretched-curd cheese which comes in 1 kg Ingredients: - milk - rennet - salt 12 kg single pack Did you know? blocks Our mozzarella blocks are so tasty and soft they can be used not only to top your pizzas but also for making some delicious caprese. Mozzarella Mozzarella braids Stretched-curd cheese which comes in 2 kg Ingredients: - milk - rennet - salt Variable weight package. Did you know? braids Our mozzarella braids are still produced through an ancient processing which is strictly made by hand as required by the Sicilian tradition. -
PCR-DGGE for the Profiling of Cheese Bacterial
PCR-DGGE for the profiling of cheese bacterial communities: strengths and weaknesses of a poorly explored combined approach Lucia Aquilanti, Sara Santarelli, Valentina Babini, Andrea Osimani, Cristiana Garofalo, Serena Polverigiani, Francesca Clementi To cite this version: Lucia Aquilanti, Sara Santarelli, Valentina Babini, Andrea Osimani, Cristiana Garofalo, et al.. PCR- DGGE for the profiling of cheese bacterial communities: strengths and weaknesses of a poorly explored combined approach. Dairy Science & Technology, EDP sciences/Springer, 2016, 96 (5), pp.747-761. 10.1007/s13594-016-0296-z. hal-01543422 HAL Id: hal-01543422 https://hal.archives-ouvertes.fr/hal-01543422 Submitted on 20 Jun 2017 HAL is a multi-disciplinary open access L’archive ouverte pluridisciplinaire HAL, est archive for the deposit and dissemination of sci- destinée au dépôt et à la diffusion de documents entific research documents, whether they are pub- scientifiques de niveau recherche, publiés ou non, lished or not. The documents may come from émanant des établissements d’enseignement et de teaching and research institutions in France or recherche français ou étrangers, des laboratoires abroad, or from public or private research centers. publics ou privés. Dairy Sci. & Technol. (2016) 96:747–761 DOI 10.1007/s13594-016-0296-z NOTE PCR-DGGE for the profiling of cheese bacterial communities: strengths and weaknesses of a poorly explored combined approach Lucia Aquilanti1 & Sara Santarelli1 & Valentina Babini1 & Andrea Osimani1 & Cristiana Garofalo1 & Serena Polverigiani1 & Francesca Clementi1 Received: 7 December 2015 /Revised: 1 June 2016 /Accepted: 2 June 2016 / Published online: 20 June 2016 # INRA and Springer-Verlag France 2016 Abstract Polymerase chain reaction-denaturing gradient gel electrophoresis (PCR-DGGE) represents a still valid molecular tool for the profiling of complex microbial ecosystems, including cheeses. -
Parmesan, Cheddar, and the Politics of Generic Geographical Indications (Ggis)
A Tale of Two Cheeses: Parmesan, Cheddar, and the Politics of Generic Geographical Indications (GGIs) by Sarah Goler Solecki BA of Arts [Colorado State University], Double MA of Arts in Euroculture [Palacký University Olomouc and Jagiellonian University Krakow] A thesis submitted in partial fulfilment of the requirements for the degree of Doctor of Philosophy in Politics and International Studies Globalisation, the EU, and Multilateralism (GEM) PhD School University of Warwick, Department of Politics and International Studies LUISS Guido Carli, Department of Political Science March 2015 Table of Contents List of Figures ............................................................................................................... i List of Tables................................................................................................................. i Abbreviations ............................................................................................................... ii Acknowledgements ..................................................................................................... iv Declaration ............................................................................................................... viii Abstract ........................................................................................................................ x Preface ......................................................................................................................... xi 1. Introduction ............................................................................................................. -
1 Summary Introduction
SUMMARY INTRODUCTION ........................................................................................................................................... 2 ASIAGO ............................................................................................................................................................ 3 BITTO .............................................................................................................................................................. 5 BRA .................................................................................................................................................................. 6 CACIOCAVALLO SILANO ............................................................................................................................ 7 CANESTRATO PUGLIESE ........................................................................................................................... 8 CASATELLA TREVIGIANA ......................................................................................................................... 9 CASCIOTTA D’URBINO ............................................................................................................................ 10 CASTELMAGNO ......................................................................................................................................... 11 FIORE SARDO ............................................................................................................................................. 12 FONTINA..................................................................................................................................................... -
Delivery & to Go
DELIVERY & TO GO INSALATE E ZUPPE 15 E. 18th St. Add Chicken $6 | Shrimp (3 pc) $9 |Salmon $12 | Steak $15 212.228.5400 www.taralluccievino.net FARRO E QUINOA 15 CAVOLO NERO 15 FARRO, QUINOA, ARUGULA, BABY CARROTS, BABY KALE, CHERRY TOMATOES, RED ONION, FRESH CAULIFLOWER, BRUSSELS SPROUTS, MOZZARELLA, BALSAMIC VINAIGRETTE LEMON VINAIGRETTE BARBABIETOLE 15 SCREPPELLE M’BUSSE 12 ROASTED YELLOW AND RED BEETS, BABY ARUGULA, ABRUZZESE ROLLED CREPES, Served withSALUMI olives and crostini GOAT CHEESE, WALNUTS, POMEGRANATE VINAIGRETTE CHICKEN BRODO, PARMIGIANO THREE 23 | FIVE 34 INSALATA 15 BRESAOLA BOSTON BIBB LETTUCE, PISTACHIO, LOMBARDIA - CURED BEEF RADISH, PARMIGIANO, HERB VINAIGRETTE COPPA DOLCE TUSCANY - CURED PORK MORTADELLA EMILIA ROMAGNA - PORK SAUSAGE PINSA ROMANA PROSCIUTTO DI PARMA (24 MOS) EMILIA ROMAGNA - CURED PORK LEG CAPRESE 16 PROSCIUTTO 18 SALSICCIA 20 SOPPRESSATA PICCANTE MOZZARELLA, TOMATO, BASIL PROSCIUTTO, MOZZARELLA, SAUSAGE, MUSHROOM, ARUGULA, NEW YORK - SPICY PORK SALAMI ARUGULA PARMIGIANA SALAMI NOSTRANO NEW YORK - CURED PORK SALAMI PIATTI E PASTA SPECK Gluten free pastas available upon request $4 ALTO ADIGE - SMOKED PORK LEG BURRATA 18 TAGLIATELLE BOLOGNESE 26 BURRATA, ROASTED BUTTERNUT SQUASH, VEAL AND BEEF RAGÙ, PARMIGIANO TOASTED ALMONDS POLPETTINE 16 RAVIOLI 24 HOUSEMADE MEATBALLS, RICOTTA & SPINACH FILLED PASTA, WILD MUSHROOMS, SAN MARZANO TOMATOES, PARMIGIANO TRUFFLE-PARMIGIANO CREMA Served withFORMAGGI honey, nuts and crostini THREE 23 | FIVE 34 ORECCHIETTE 24 SPAGHETTI 21 SWEET ITALIAN SAUSAGE, BROCCOLI RABE, -
Forever Cheese CHEESES from ITALY
Forever Cheese 36-36 33rd St. Ste 307. Long Island City, NY 718-777-0772 www.forevercheese.com All prices are FOB NJ and are subject to change without notice (as of December 2019) CHEESES FROM ITALY Genuine Fulvi ® Pecorino Romano (Lazio) Cow's Milk Table Cheeses Genuine Fulvi ® Pecorino Romano DOP 1/65# Asiago Fresco DOP Mitica (Fresh) (TriVeneto) 1/30# Genuine Fulvi ® Pecorino Romano DOP Qtrs 4/17# Asiago Fresco DOP QTRS Mitica (Fresh) (TriVeneto) 2/8# Genuine Fulvi ® Pecorino Romano DOP Eighths 4/8# Asiago D'Allevo DOP Mitica (Aged) (TriVeneto) 1/20# Genuine Fulvi ® Pecorino Romano DOP Wedges 60/10oz Asiago Stravecchio DOP 12 mo. (TriVeneto) 1/18# Fulvi ® Pecorino Romano DOP Fixed Weight Wedges 12/7oz Caciocavallo Silano (Molise) 4/6# 100% Grated Pecorino Romano Fulvi® 4/5# Castelrosso (Piemonte) 2/8# 100% Shredded Fulvi® Pecorino Romano 4/5# Fior d'Arancio (Blue) (Veneto) 2/6# Fontal Quarters Mitica (Lombardia) 4/6# Parmigiano Reggiano /Grana Padano DOP Fontina Val D'Aosta DOP (Val d'Aosta) 1/18# Parmigiano Reggiano DOP Mitica EXP (min. 24mo) 1/85# Gorgonzola Dolce Oro Qtrs DOP (Lombardia) 4/3# Parmigiano Reggiano DOP Qtrs Mitica (min. 24mo)1/22# Gorgonzola Dolce Qtrs DOP (Piemonte) 4/3# Parmigiano Reggiano DOP Eighths Mitica (min. 24mo) 2/10# Gorgonzola Piccante Whl DOP (Piemonte) 1/13# Parmigiano Reggiano DOP Wedges (min. 24mo) 20/7oz Lou Bergier Pichin (Cow) (Piemonte) 2/5# NOP Organic Parmigiano Reggiano Qtrs (min. 24mo) 1/20# Montasio DOP Mezzano Mitica (Friuli) 1/11# Parmigiano Reggiano DOP "SolodiBruna" (min. 24mo) 1/85# Montegrappa® Aged Mitica (Veneto) 1/26# Parmigiano Reggiano Montagna 1/80# Oro Italiano w/Truffles and Saffron (Veneto) 2/6# Parmigiano Reggiano Shavings 12/3.52oz Piave Vecchio 10-12 mo. -
Iceland on the Protection of Geographical Indications for Agricultural Products and Foodstuffs
24.10.2017 EN Official Journal of the European Union L 274/3 AGREEMENT between the European Union and Iceland on the protection of geographical indications for agricultural products and foodstuffs THE EUROPEAN UNION, of the one part, and ICELAND of the other part, hereinafter referred to as the ‘Parties’, CONSIDERING that the Parties agree to promote between each other a harmonious development of the geographical indications as defined in Article 22(1) of the Agreement on Trade-Related Aspects of Intellectual Property Rights (TRIPS) and to foster trade in agricultural products and foodstuffs originating in the Parties' territories, CONSIDERING that the Agreement on the European Economic Area (EEA Agreement) provides for the mutual recognition and protection of geographical indications of wines, aromatised wine products and spirit drinks, HAVE AGREED AS FOLLOWS: Article 1 Scope 1. This Agreement applies to the recognition and protection of geographical indications for agricultural products and foodstuffs other than wines, aromatised wine products and spirit drinks originating in the Parties' territories. 2. Geographical indications of a Party shall be protected by the other Party under this Agreement only if covered by the scope of the legislation referred to in Article 2. Article 2 Established geographical indications 1. Having examined the legislation of Iceland listed in Part A of Annex I, the European Union concludes that that legislation meets the elements laid down in Part B of Annex I. 2. Having examined the legislation of the European Union listed in Part A of Annex I, Iceland concludes that that legislation meets the elements laid down in Part B of Annex I. -
Use of Exopolysaccharide-Synthesizing
microorganisms Article Use of Exopolysaccharide-Synthesizing Lactic Acid Bacteria and Fat Replacers for Manufacturing Reduced-Fat Burrata Cheese: Microbiological Aspects and Sensory Evaluation Giuseppe Costantino, Maria Calasso, Fabio Minervini * and Maria De Angelis Department of Soil, Plant and Food Sciences, University of Bari Aldo Moro, Via Amendola 165/a, 70126 Bari, Italy; [email protected] (G.C.); [email protected] (M.C.); [email protected] (M.D.A.) * Correspondence: [email protected]; Tel.: +39-080-544-2946 Received: 21 September 2020; Accepted: 18 October 2020; Published: 21 October 2020 Abstract: This study aimed to set-up a biotechnological protocol for manufacturing a reduced-fat Burrata cheese using semi-skimmed milk and reduced-fat cream, in different combinations with exopolysaccharides-synthesizing bacterial starters (Streptococcus thermophilus, E1, or Lactococcus lactis subsp. lactis and Lc. lactis subsp. cremoris, E2) and carrageenan or xanthan. Eight variants of reduced-fat cheese (fat concentration 34–51% lower than traditional full-fat Burrata cheese, used as the control) were obtained using: (i) semi-skimmed milk and reduced-fat cream alone (RC) or in combination with (ii) xanthan (RCX), (iii) carrageenan (RCC), (iv) starter E1 (RCE1), (v) starter E2 (RCE2), (vi) both starters (RCE1-2), (vii) E1 and xanthan (RCXE1), or E1 and carrageenan (RCCE1). Post-acidification occurred for the RCC, RCX, and RCE2 Burrata cheeses, due to the higher number of mesophilic cocci found in these cheeses after 16 days of storage. Overall, mesophilic and thermophilic cocci, although showing cheese variant-depending dynamics, were dominant microbial groups, flanked by Pseudomonas sp. during storage. Lactobacilli, increasing during storage, represented another dominant microbial group. -
Formaggi Antipasti to Share Affettati
AFFETTATI IL PIATTO DEL CASARO CURED MEATS ASSORTED CHEESE BOARD PROSCIUTTO DI SAN DANIELE....14 CHOICE OF 2 CHEESES...........................17 known for its aroma and sweetness to the palate CHOICE OF 3 CHEESES...........................22 MORTADELLA...................................9 CHOICE OF 4 CHEESES..........................28 pistachio flavored cured meat from bologna CHOICE OF 5 CHEESES..........................32 COPPA..............................................10 seasoned with salt, pepper and wine air-dried for several months FORMAGGI SOPRESSATA....................................9 PARMIGIANO..................................13 larger version of seasoned salame, aged longer cow’s milk, aged 2 years, hard texture SPECK................................................13 Emiglia Romagna smoked prosciutto aromatized with black pepper GORGONZOLA PICCANTE........11.5 cow’s milk, matured, pungent, Piemonte CACCIATORINO...............................9 air-dried sausage known in Italy as the CACIOTTA AL TARTUFO................13 “Hunter’s Snack” cow’s and sheep’s milk with truffle Toscana PARMA COTTO.................................9 UBRIACO VENETO.....................13.5 parma ham marinated in savory brine cow’s milk aged in wine, Veneto then cooked CACIOVALLO.............................12 PANCETTA.........................................9 buffalo’s and cow’s milk, mild, Campania air-dried seasoned pork belly AURICCHIO PROVOLONE............12 cow’s milk, aged 6 months, firm texture, SPECK & TALEGGIO......................16 Lombardy