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The Sysco Cheese Product Catalog
> the Sysco Cheese Product Catalog Sysco_Cheese_Cat.indd 1 7/27/12 10:55 AM 5 what’s inside! 4 More Cheese, Please! Sysco Cheese Brands 6 Cheese Trends and Facts Creamy and delicious, 8 Building Blocks... cheese fi ts in with meal of Natural Cheese segments during any Blocks and Shreds time of day – breakfast, Smoked Bacon & Cheddar Twice- Baked Potatoes brunch, lunch, hors d’oeuvres, dinner and 10 Natural Cheese from dessert. From a simple Mild to Sharp Cheddar, Monterey Jack garnish to the basis of and Swiss a rich sauce, cheese is an essential ingredient 9 10 12 A Guide to Great Italian Cheeses Soft, Semi-Soft and for many food service Hard Italian Cheeses operations. 14 Mozzarella... The Quintessential Italian Cheese Slices, shreds, loaves Harvest Vegetable French and wheels… with Bread Pizza such a multitude of 16 Cream Cheese Dreams culinary applications, 15 16 Flavors, Forms and Sizes the wide selection Blueberry Stuff ed French Toast of cheeses at Sysco 20 The Number One Cheese will provide endless on Burgers opportunities for Process Cheese Slices and Loaves menu innovation Stuff ed Burgers and increased 24 Hispanic-Style Cheeses perceived value. Queso Seguro, Special Melt and 20 Nacho Blend Easy Cheese Dip 25 What is Speciality Cheese? Brie, Muenster, Havarti and Fontina Baked Brie with Pecans 28 Firm/Hard Speciality Cheese Gruyère and Gouda 28 Gourmet White Mac & Cheese 30 Fresh and Blue Cheeses Feta, Goat Cheese, Blue Cheese and Gorgonzola Portofi no Salad with 2 Thyme Vinaigrette Sysco_Cheese_Cat.indd 2 7/27/12 10:56 AM welcome. -
H a N D H E L
SHARE •ARTISAN• Calamari & Pork Belly Chicken Tenders Hard Roll, Panini, Schiacciata, White/Wheat Seared lardons, hot peppers, meyer Breaded chicken tenderloin, honey, Bread, White/Wheat Wrap 8.5 Sub 9 lemon, roasted garlic aioli 9 buffalo, or citrus chipotle barbeque 8 Wild Buffalo Crispy Mozzarella Marinara J’S Wings (10) Breaded spicy chicken, lettuce, fresh Lightly breaded fresh cut Bone-In antibiotic and hormone free, mozzarella, tomato, onions, blue cheese mozzarella, house marinara 8 buffalo or citrus chipotle barbeque 12 H Chipotle Chicken Grandmas Meatballs Mr. Potato Strings Grilled chicken, basil, cilantro, avocado, asiago Shaved parmesan, house meatball blend, Generous portions of shoestrings 4 cheese, peppadew peppers, shaved mozzarella, house marinara 9 chipotle aioli Mr. Potato Xtreme Strings Eggplant Rollatini Shoestrings, artisan beer cheese, Pesto Chicken Fresh eggplant, ricotta, mozzarella, parmesan, crumbled bacon 6 A Kale pesto, grilled chicken, fresh mozzarella, antibiotic free prosciutto 8 tomato, roasted red peppers Banging Twisted Shrimp Trinity Corkscrew shrimp (BAP certified), Tuna Rama Fresh burrata, kale pesto, antibiotic free champagne tempura, scallions, House tuna, crisp lettuce, red onions, prosciutto layered on bruschetta 9 creamy Thai chili glaze 10 American cheese, tomato N BBQ Chicken Breaded chicken, fresh mozzarella, sweet and bold barbeque CRA The Bobcat AND FTED Breaded chicken, penne rigate No41, house •H • vodka cream sauce, fresh mozzarella D Turkey Club Stuffed Breads Turkey, cheddar, crisp -
Stracciatella Al Gorgonzola Stracciatella
CATALOGO PRODOTTI PROCACCI Entra con fiducia in Casa Procacci, l’azienda nata nel 1974 dalla passione del fondatore Giuseppe Procacci e che vive, tutti i giorni, attraverso il lavoro e l’abnegazione dell’intera famiglia Procacci. Entra in Casa Procacci, un progetto CATEGORIE semplice in cui bontà e gusto siedono a tavola insieme. Assaggia la ricca offerta dei nostri prodotti freschi e di media stagionatura che • Affumicati vanno dalla burrata pugliese, da sempre simbolo della tradizione agroalimentare • Asciutti della terra di Puglia, sino ai bocconcini, alle scamorze e a ogni altra delizia del latte. Guarda con fiducia attraverso le finestre di Casa Procacci e non esitare a • Cremosi bussare alla nostra porta: troverai attenzione, qualità e puntualità. Assicuriamo • Freschi con panna spedizioni ovunque, in Italia e all’Estero, grazie a un’importante flotta di automezzi • Freschi refrigerati e continuamente monitorati attraverso sensori per il mantenimento • Stagionati della catena del freddo. Tutti le nostre prelibatezze sono... sotto il palato di tutti. • Dolci Sceglici perciò con serenità: sono tantissimi i controlli a cui sottoponiamo i prodotti, grazie alla collaborazione con laboratori specializzati nel controllo biochimico periodico. Entra in Casa Procacci, ti aspettiamo. AFFUMICATI BOCCONCINO AFFUMICATO ANIMALETTO AFFUMICATO Formaggio a pasta filata dura di forma Formaggio a pasta filata a forma di sferica con affumicatura naturale, colore elefantino o maialino, di colore giallo ambrato e struttura compatta. più o meno intenso -
Mozzarella & Ricotta Calzones
Mozzarella & Ricotta Calzones with Kale & Spicy Tomato Dipping Sauce Tonight’s heartwarming calzones are bursting with a symphony of fl avors, including the concentrated fruitiness of golden raisins. They’re the keystone ingredient for the fi lling, providing bursts of sweetness that balance out the deep earthiness of kale and the richness of the two cheeses: melty mozzarella and creamy ricotta. For dipping, we’re pairing the calzones with a simple tomato sauce (which gets a touch of heat from red chile fl akes).On the side, a sweet and slightly tart tomato sauce—which gets a touch of warmth from red chile fl akes—brightens up the whole dish. Blue Apron Wine Pairings Bodegas VQ Grenache, 2015 Las Canovas Tempranillo, 2014 Ingredients 1½ Pounds Plain Pizza Dough 1 15-Ounce Can Crushed Tomatoes 1 Cup Part-Skim Ricotta Cheese ½ Pound Fresh Mozzarella Cheese 4 Cloves Garlic 1 Bunch Kale Knick Knacks 3 Tablespoons Golden Raisins ¼ Teaspoon Crushed Red Pepper Flakes Makes: 4 servings Prep Time: 10 minutes | Cook Time: 35–45 minutes For cooking tips & tablet view, visit blueapron.com/recipes/fp402 Recipe #402 Instructions For cooking tips & tablet view, visit blueapron.com/recipes/fp402 1 2 Prepare the ingredients: Make the tomato sauce: Remove the dough from the refrigerator to bring to room In a medium pot, heat 2 teaspoons of olive oil on medium-high until temperature. Preheat the oven to 475°F. Wash and dry the fresh hot. Add half the garlic and as much of the red pepper flakes produce. Peel and thinly slice the garlic. -
Find What You Love and Eat It
SALAD small specialS | add 5 | grilled chicken plates | 14 | | 8 | Small Plate SPINACh mixed olives | 14 | baby spinach, gorgonzola, marinated alphonso, gaeta, fried calamari apple, bacon, heirloom cherry castelvetrano and lucques beer batter, pickled serrano, pistacchio-basil salt, tomato, red onions, balsamic marinara sauce glaze | 12 | Meatball | 15 | Pizza Sliders | 23 | kale Mary Brunetti’s all-beef leave the gun, take the baloney farro, organic kale, chickpeas, meatballs, goat cheese, hot pistacchio mascarpone, nutmeg, mortadella, pickled mustard red cabbage, almonds, dried sauce, house-made brioche seeds, dijon mustard, micro greens blueberries, roasted walnut oil, bun ricotta salata | 11 | | 24 | | 13 | shishito peppers ‘and do ya want artichoke? artichoke blistered Shishito peppers San Marzano tomato sauce, fire grilled artichoke, ‘nduja, arugula, artichokes, with Maldon salt and house-made mozzarella, gorgonzola black olives, shaved lemon wedge Pecorino Romano, lemon vinaigrette | 17 | Burrata + Figs | 14-19 | imported burrata, roasted figs, PIZZA Caesar salad black fig jam ADD 4 meats, cheeses, anchovies, truffle oil romaine, charred radicchio, | | | ADD 4 | gluten-free or whole wheat DOUGH | ADD 2 | veggies dried blueberry, rosemary | 11 | croutons, cured egg yolk, arancini caesar dressing Risotto Squid ink riceballs with {add grilled chicken} green peas, mozzarella, Parmi- | 16 | | 18 | giano, beer batter, Brunetti hot | 13 | MARGHERITA SAN GENNARO sauce Garden salad San Marzano tomato sauce, sweet Italian sausage, house-made -
Diego Vitagliano
Diego Vitagliano ANTIPASTI CROCCHÈ DI PATATE 1.50 Patate, provola, grana, prezzemolo, sale e pepe. Impanato con pangrattato MOZZARELLA IN CARROZZA 1.50 Pane in cassetta di grano duro, fior di latte di Agerola, sale. Impanato con farina e uova FRITTATINA DI BUCATINI 2.00 Bucatini di Gragnano trafilati al bronzo, besciamella, grana, sale, pepe, provola affumicata di Agerola, piselli, trito di carne e noce moscata. Impanata con pastella di farina e acqua FRITTATINA NERANO 2.00 Bucatini, besciamella, fior di latte di agerola, grana, zucchine, pancetta, basilico, provolone del monaco, sale e pepe ARANCINO CLASSICO 2.00 Riso arborio, ragù, carne macinata, piselli, provola, sale ARANCINO RISO VENERE 2.00 Riso venere, besciamella, ricotta di pecora pastorizzata, zest di limone, zucchine, sale e pepe TRIS DI MONTANARINE 6.00 Pizzette di pasta fritta con ragù / classico / genovese SCUGNIZZI NAPOLETANI 6.50 Straccetti di pasta fritti, pesto di basilico, pomodorini semidried, rucola e scaglie di Grana Padano DOP MARINARE STORICA 6.00 Pomodoro San Marzano DOP, aglio, origano del matese, olio extra vergine d’oliva fruttato intenso NAPOLETANA 8.00 Pomodoro San Marzano DOP, aglio, origano del matese, capperi di Sicilia, olive taggiasche, acciughe, olio extra vergine d’oliva SBAGLIATA 8.00 Pomodoro San Marzano DOP, pesto di aglio orsino, confettura di pomodoro San Marzano DOP, origano del matese, olio extra vergine d’oliva FACCIA GIALLA 7.00 Passata di datterino giallo, aglio, origano del matese, trito di mandorle, olio extra vergine d’oliva MARGHERITE -
New Process Approaches
IDM | Column New process approaches Sulbana reports on newest developments t a major German cheesemakers’ seminar in 2017, Sulbana's CEO Thorsten Kehl described several new approaches of Sulbana group for the production of mozzarella and pizza A cheese. Ideal synchronisation By an ideal line adjustment, fresh mozzarella can be produced in a batch process with production time of less than 30 minutes, in- cluding the cooking-stretching process. According to Mr. Kehl, this is done mostly with direct acidification and stretching takes place at pH 5.8. This optimized process works continuously and gently with little fat loss. Exact dry matter and water absorption is achieved by precise temperature control, cheese dust is directly recycled, and the end products are characterized by perfect shape and surface. In the case of pizza cheese production, the best possible matching of the lines can be achieved by working with starter cultures. The Fig. 1: Screw conveyor with new resistant non-stick coating ap- cooking-stretching takes place at pH 5.1, whereby the maturation time plied in a thick-layer process (0.3 mm) (Photo: Sulbana) in the drainage system can be adjusted to up to 3 h. According to Mr. Kehl it should be ensured that long cooling times in the brine are main- tween core and surface and uniform heating from 32 ° C to tained. The ripening time in the initial packaging should be 72 h. 62 ° C lead to lower fat losses, less burning, less protein dena- turation and less squeezing-out of originally contained water. Gentle cooking-stretching A new machine in the Sulbana portfolio is the "Power Moulder" Sulbana now achieves a particularly gentle cooking-stretching designed for high performance. -
A Guide to Kowalski's Specialty Cheese Read
Compliments of Kowalski’s WWW.KOWALSKIS.COM A GUIDE TO ’ LOCALOUR FAVORITE CHEESES UNDERSTANDING CHEESE TYPES ENTERTAINING WITH CHEESE CHEESE CULTURES OF THE WORLD A PUBLICATION WRITTEN AND PRODUCED BY KOWALSKI’S MARKETS Printed November 2015 SPECIALTY CHEESE EXPERIENCE or many people, Kowalski’s Specialty Cheese Department Sadly, this guide could never be an all-inclusive reference. is their entrée into the world of both cheese and Kowalski’s Clearly there are cheese types and cheesemakers we haven’t Fitself. Many a regular shopper began by exclusively shopping mentioned. Without a doubt, as soon as this guide goes to this department. It’s a tiny little microcosm of the full print, our cheese selection will have changed. We’re certainly Kowalski’s experience, illustrating oh so well our company’s playing favorites. This is because our cheese departments are passion for foods of exceptional character and class. personal – there is an actual person in charge of them, one Cheese Specialist for each and every one of our 10 markets. When it comes to cheese, we pay particular attention Not only do these specialists have their own faves, but so do to cheeses of unique personality and incredible quality, their customers, which is why no two cheese sections look cheeses that are perhaps more rare or have uncommon exactly the same. But though this special publication isn’t features and special tastes. We love cheese, especially local all-encompassing, it should serve as an excellent tool for cheeses, artisanal cheeses and limited-availability treasures. helping you explore the world of cheese, increasing your appreciation and enjoyment of specialty cheese and of that Kowalski’s experience, too. -
Morning Gloria
MORNING GLORIA prodotti direttamente dall’italia I PIATTI GISELLE BIRCHER 6.5 GRANOLALALAND 6 overnight oats organic greek with coconut yoghurt, home- yoghurt, made chunky seasonal fruit, granola, peaches coconut and and apricots* seeds (veg) (v) GLORIA’S PANCAKES 9 BIG BOY airy ricotta FRENCH TOAST 9 pancakes, home-made fluffy strawberries, brioche, fresh basil, almonds raspberries, and home-made raspberry mascarpone coulis, whipped whipped cream cream (v) (v) italian sausage, EGGS ALLA beans & egg 12 FIORENTINA 10 organic fried two organic egg, Gloria’s poached eggs home-made and fresh sausage, spinach on warm fagioli di fluffy brioche, pigna, baked delicious tomato, Sicilian hollandaise dried herbs salsa (v) + ADD 18 month tuscan ham 2 AVOCADO TOAST 8 + ADD smoked special salmon 2 bruschetta with avocado* (v) + ADD crunchy tuscan ham 2 + ADD smoky stracciatella 2 + ADD poached egg 2 EACH * MEANS THIS DISH CAN BE ORDERED IN ITS DELICIOUS VEGAN VERSION. (v) DISHES ARE VEGETARIAN. (VEG) dishes are vegan. IF YOU HAVE ANY FOOD ALLERGIES OR DIETARY REQUIREMENTS, PLEASE LET US KNOW. GLUTEN AND DAIRY-free OPTIONS ARE AVAILABLE. GLUTEN-FREE OPTIONS MAY CONTAIN TRACES. TRATTORIA GLORIA FRESH HOME-MADE DRINKS PINK DRAGON JUICE ROULETTE.........5 MILKSHAKE.............4.5 please ask for banana, tahini, our fresh juice honey, dragon of the day! fruit powder, coconut milk ORANGE JUICE............4 freshly-squeezed oranges IL TÈ FREDDO..............4 apple juice, red CUCUMBER COOL........4 fruit syrup, lemon juice, white tea, mint elderflower syrup, -
Le Aziende Partecipanti All'edizione 2019
Le aziende partecipanti all’edizione 2019 4 MADONNE CASEIFICIO DELL’EMILIA AIXTRA, S.C. Strada Lesignana, 130 Goikotxe, 12 - Bajo A 41123 Lesignana (MO) 01250 Araya (Araba) Tel. 059/849468 Spagna Fax 059/849468 Tel. 0034 620 911484 E-mail: [email protected] In Concorso: Idiazabal DOP Aixtra In Concorso: Parmigiano Reggiano DOP (24 Mesi) AIZPEA, E.Z. Aizpea Baserria 20212 Olaberria (Gipuzkoa) A & A FORMAGGI S.N.C. Spagna Via Casale di Sant’Angelo, 28 Tel. 0034 615 763131 00061 Anguillara Sabazia (RM) In Concorso: Idiazabal DOP Aizpea Tel. 06/99849207 E-mail: [email protected] ALAN FARM SOCIETÀ AGRICOLA In Concorso: Caciocardo; Caciotta Serafino; F.LLI ANDRIOLLO E FIGLI S.S. Ricotta Adriani; Caciolimone Via Migliara 51 Sx, 167 04014 Pontinia (LT) Tel. 0773/850147 AGASUR, S.C.A. E-mail: [email protected] C/ Limitación, 14 Web: www.caseificioalanfarm.com Polígono Industrial La Huertecilla In Concorso: Mozzarella Vaccina; Caciottone 29196 Málaga (Málaga) Morbido; Provolone Stagionato; Ricotta Spagna Vaccina Tel. 0034 952 179311 Fax 0034 952 179709 ALCHIMISTA LACTIS E-mail: [email protected] Via Sacrofano-Cassia, 4050 Web: www.quesoselpinsapo.com 00060 Sacrofano (RM) In Concorso: Queso Gran Reserva El Pinsapo Tel. 388/4678439 E-mail: [email protected] In Concorso: Stracchinato dell’Alchimista; AGRICOLTURA NUOVA S.C.S.A.I. Caciotta Gajarda; Ricotta alla Vecchia Via Valle di Perna, 315 Maniera; Ebriosus; Tufarina Veia 00128 Roma Tel. 06/5070453 ANDRE JUUSTUFARM OÜ E-mail: [email protected] Kambja Parisk, Talvikase Village Web: www.agricolturanuova.it 62028 Tartumaa In Concorso: Primo Sale; Pecorino Estonia Semistagionato; Pecorino Stagionato Extra; Tel. -
Take out Menu
BRICK OVEN PIZZETTE Classic Neapolitan 12”Artisinal pizza, prepared with only the finest homemade & imported ingredients, baked in our authentic “old world” brick oven MARGHERITA 13 Classic Neapolitan style with San Marzano plum tomato sauce, Fior di Latte mozzarella, fresh basil, E.V.O.O. drizzle BROCCOLI RABE & SALSICCIA 15.5 TAKE OUT MENU San Marzano tomato sauce, Fior di Latte mozzarella, crumbled hot sausage, sautéed broccoli rabe VEGETARIANA 15 San Marzano tomato sauce, Fior di Latte mozzarella, sautted fresn spinach, broccoli, mushrooms & flame roasted peppers MELANZANE 15 San Marzano tomato sauce, Fior di Latte mozzarella, battered eggplant, Pecorino, spooned fresh Ricotta FRA DIAVOLO 15 San Marzano tomato sauce, Fior di Latte mozzarella, crumbled hot sausage, cherry peppers INSALATA 15 Fresh chopped garden salad, low fat mozzarella, House Italian dressing BAR PIZZETTA 12.5 Whole Wheat ultra thin bar pizzetta, San Marzano tomato sauce & mozzarella CRUDO 16 Fior di Latte mozzarella, imported Fontina, Parma prosciutto, fresh baby Arugula, OFF PREMISE CATERING white Truffle oil drizzle & shaved Reggiano BUFFALO CHICKEN 16 Our Signature “Louisiana Style” spicy chicken, mozzarella, Blue Cheese sauce AL FORMAGGIO 15.5 Let La Piazza cater your next event. Fior di Latte mozzarella, imported Fontina, creamy Robiola, Reggiano cheese & Our impeccable service & flavorful food will leave White Truffle Oil drizzle a lasting impression on your guests. Whether you are CAULIFLOWER PIZZA (Gluten Free) 14.5 10” N.Y. Style Cauliflower Crust Pizza -
MAKE PIZZA with LOVE E La Nostra IDEA DI Pizza: Semplice Ma Fatta Con Il Cuore Pensata Per Incontrare OGNI Gusto E Soddisfare Tutte Le Esigenze Di Digeribilita
MAKE PIZZA WITH LOVE e la nostra IDEA DI pizza: semplice ma fatta coN Il cuore pensata per incontrare OGNI gusto e soddisfare tutte le esigenze di digeribilita consegna a domici lio 342 034 19 22 0828 19 51 327 CLASSICO L’impasto classico è l’impasto della pizza per eccellenza, quello con la farina tipo 00, una farina di grano tenero, che abbiamo scelto con cura ed è composta solo da grani selezionati. La farina 00 conferisce all’impasto grande elasticità e rende la pizza soffice e digeribile. FARINA DI KAMUT BIOLOGICO + € 2,00 Il kamut è un cereale antichissimo, coltivato in Egitto già 6.000 anni fa. È composto principalmente da carboidrati, ma anche da un buona quantità di proteine, circa per il 40% in più rispetto al frumento. Dal kamut si ricava una farina che si presta molto bene all’impasto della pizza, in quanto risulta più leggera, morbida e digeribile. FARINA AI 9 CEREALI + € 2,00 La farina ai 9 cereali è una farina speciale, composta da una base di farina tipo 00 arricchita da farina di segale integrale, soia in granella, semi di sesamo, fiocchi d’avena, semi di lino, farina di mais, semi di miglio e fiocchi d’orzo. L’impasto della pizza con questa farina risulta particolarmente saporito e leggero. FARINA INTEGRALE + € 2,00 La farina integrale è una farina meno raffinata di quella comune, che mantiene in sé le proprietà originarie del chicco. Il suo utilizzo rende l’impasto della pizza più leggero e più ricco di fibre. FARINA DI GRANO SARACENO + € 2,00 Il grano saraceno è un cereale ricco di proteine dall’alto valore biologico, largamente coltivato in passato, poi per lungo tempo in disuso e oggi riscoperto grazie ai suoi benefici.