DOCSLIB.ORG

Allergen Declaration for Cheese Retail Products Crusteceans

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Allergen Declaration for Cheese Retail Products Crusteceans Mellis Cheese ltd. - Allergen declaration for cheese retail products Crusteceans Containing Containing Soyabeans Sulphites Molluscs Mustard PLU PRODUCT NAME Peanuts Sesame Cereals Cereals Gluten Celery Lupin Nuts Pork Milk eggs fish ENGLISH CHEESE INGREDIENTS 103 Baron Raw cow's milk, Salt & traditional rennet √ 105 Chabis Raw goats' milk, salt & vegetarian rennet. √ 114 Flower Marie Raw ewes' milk, salt & vegetarian rennet. √ 116 Cutting Flower Marie Raw ewes' milk, salt & vegetarian rennet. √ 117 Golden Cross Raw goats' milk, salt & vegetarian rennet. √ 120 Keens Raw cows' milk, salt & traditional rennet. √ 123 Lancashire Raw cows' milk, salt & traditional rennet. √ 125 Lancashire Smoked Raw cows' milk, salt & traditional rennet. √ 132 Ragstone Raw goats' milk, salt & traditional rennet. √ 134 Ragstone Cutting Raw goats' milk, salt & traditional rennet. √ 135 Shropshire Blue Pastuerised cows' milk, salt & traditional rennet. √ 139 Colston Basset Stilton Pastuerised cows' milk, salt & traditional rennet. √ 186 Driftwood Raw goats' milk, salt & vegetrain rennet. √ 188 Eve Raw goats' milk, salt,cider brandy, vineleaf & vegetrain rennet. √ 192 Rachel Raw goats' milk, salt & vegetrain rennet. √ 119 White Heart Raw goats' milk, salt,cider brandy, vineleaf & vegetrain rennet. √ 184 London Fettle Raw ewes' milk, salt & traditional rennet. √ 183 Anglum Folded Pastuerised ewes' milk, salt & traditional rennet. √ 181 Dorstone Raw goats' milk, salt & traditional rennet. √ FRENCH CHEESE 203 Brie de Meaux Raw cows' milk, salt & traditional rennet. √ 219 Tete de Moine Raw cows' milk, salt & traditional rennet. √ 205 Camembert Raw cows' milk, salt & traditional rennet. √ 208 Crottin Raw goats' milk, salt & traditional rennet. √ 210 Mimolette Raw cows' milk, salt & traditional rennet. √ 214 Pyrenees Chevre Pastuerised goats' milk, salt & traditional rennet. √ 216 Reblochon Raw cows' milk, salt & traditional rennet. √ 217 Roquefort Raw cows' milk, salt & traditional rennet. √ 218 Tomme de Savoie Raw cows' milk, salt & traditional rennet. √ 228 Epoisses Pasteurised cows' milk, salt & traditional rennet. √ 229 Epoisses Coupe Pasteurised cows' milk, salt & traditional rennet. √ 233 Morbier Raw cows' milk, salt, vegetable ash & traditional rennet. √ 244 Ossau Iraty Pasteurised cows' milk, salt & traditional rennet. √ 246 Comte Aged Raw cows' milk, salt & traditional rennet. √ 267 Selles sur Cher Raw goats' milk, salt & traditional rennet. √ 212 Petit Langres Raw cows' milk, salt, vegetable ash & traditional rennet. √ 220 Neufchatel Raw cows' milk, salt, vegetable ash & traditional rennet. √ 221 Valencay Raw goats' milk, salt & traditional rennet. √ 279 Vacherin Baby Raw cows' milk, salt, vegetable ash & traditional rennet. √ 286 Vacherin Mont d'Or Raw cows' milk, salt, vegetable ash & traditional rennet. √ 287 Raclette Savoie Raw cows' milk, salt, vegetable ash & traditional rennet. √ 293 St Felicien Raw cows' milk, salt, vegetable ash & traditional rennet. √ IRISH CHEESE 3112 Gubbeen Raw cows' milk, salt & traditional rennet. √ 303 Cashel Blue Pasteurised cows' milk, salt & vegetarian rennet. √ 305 Cooleeney Pasteurised cows' milk, salt & traditional rennet. √ 310 Durrus Raw cows' milk, salt & traditional rennet. √ ITALIAN CHEESE 401 Gorgonzola Pasteurised cows' milk, salt & traditional rennet. √ 402 Goat Gorgonzola Pasteurised goats' milk, salt & traditional rennet. √ 406 Tradizioni di Parma Raw cows' milk, salt & traditional rennet. √ 468 Parmigiano Vegetariano Raw cows' milk, salt, cream & vegetarian rennet. √ 404 Parmigiano Reggiano Raw cows' milk, salt & traditional rennet. √ 405 Pecorino Romano Raw cows' milk, salt & traditional rennet. √ 414 Taleggio Raw cows' milk, salt & traditional rennet. √ SCOTTISH CHEESE 505 Anster Raw cows' milk, salt & traditional rennet. √ 514 Ailsa Craig Raw goats' milk, salt & traditional rennet. √ 570 Ardmore Raw cows' milk, salt & traditional rennet. √ 510 Arran Cheddar Raw cows' milk, salt & traditional rennet. √ 511 Isle of Mull Raw cows' milk, salt & traditional rennet. √ 515 Lanark Blue Raw ewes' milk, salt & vegetarian rennet. √ 516 Loch Arthur Raw cows' milk, salt & vegetarian rennet. √ 518 Highland Heart Pastuerised cows' milk, salt & traditional rennet. √ 568 Lanark White Raw ewes' milk, salt & vegetarian rennet. √ 537 Fleet valley blue Raw cows' milk, salt & traditional rennet. √ 535 Laganory Raw cows' milk, salt & traditional rennet. √ 571 Lairigru Raw cows' milk, salt & traditional rennet. √ 549 Old Lochnagar Raw cows' milk, salt & traditional rennet. √ 550 Clava Brie Pastuerised cows' milk, salt & traditional rennet. √ 581 Auld Reekie Raw cows' milk, salt & traditional rennet. √ 592 Corra Linn Raw ewes' milk, salt & vegetarian rennet. √ 594 Hebridean Blue Raw cows' milk, salt & traditional rennet. √ 595 Bonnet Raw goats' milk, salt & traditional rennet. √ 585 Sir Lacelot Raw ewes' milk, salt & vegetarian rennet. √ 599 Westray Wife Raw organic cows' milk, salt & traditional rennet. √ SPANISH CHEESE 615 Valdeon Pastuerised goats', cows' milk, salt & traditional rennet √ 616 Murcia Pastuerised goats' milk, salt & traditional rennet. √ 617 Manchego Raw ewes' milk, salt & traditional rennet. √ √ 618 Cabrales Pastuerised goats', cows' & ewes' milk, salt & trad. rennet √ 622 Mahon Raw cows' milk, salt & traditional rennet. √ 631 Oveja al Aciete Pastuerised ewes' milk, olive oil, salt & traditional rennet. √ √ 627 Oveja de Romero Pastuerised ewes' milk, pork lard, rosemary salt & trad. rennet. √ √ √ 0 DUTCH CHEESE 728 Landana 500 Raw cows' milk, salt & traditional rennet. √ 749 landana 1000 Raw cows' milk, salt & traditional rennet. √ 741 Prima Donna Pastuerised cows' milk, salt, egg & traditional rennet. √ √ 747 Lanadana Rosso Pastuerised goats' milk, salt & traditional rennet. √ SWISS CHEESE 260 Apres Soleil Raw cows' milk, salt & traditional rennet. √ 263 Raclette Nature Raw cows' milk, salt & traditional rennet. √ 265 Blue Brain Raw cows' milk, salt & traditional rennet. √ 269 Sanglee Raw cows' milk, salt & traditional rennet. √ 264 Gruyere 15 Month Raw cows' milk, salt & traditional rennet. √ 261 Emmenthal Raw cows' milk, salt & traditional rennet. √ FRUIT CHEESE 818 Quince Quince & sugar √ CHARCUTERIE 908 Pancetta Rigatone Pork, salt √ 1004 Parma Ham Pork, salt √ 1205 Felino Pork, salt √ 1206 Finnochiona Puntarella Pork, salt √ 1207 Milano Pork, salt √ 1212 Salame Toscano Pork, salt √ 1352 Capocollo Pork, salt √ 1220 Salamino Cinghaile Pork, salt √ 1222 Salamino Tartufo Pork, salt & truffles √ 1224 Salamino Finnochiona Pork, salt & fennels √ 1226 Salamino Piccante Pork, salt √ 1228 Salamino Toro Pork, salt √ 2256 Iberico Bellota Pork, salt √ 2257 Serrano Reserva Pork, salt √ 2259 Chorizo U-Shaped Pork, salt √ √ 1039 Chorizo Black Garlic Pork, salt & black garlic √ 2260 Chorizo U-shaped (Spicy) Pork, salt √ √ 2266 Iberian Bellota Chorizo Pork, salt √ 1035 Chorizo Cular Pork, salt √ √ 2261 Chorizo Vela Pork, salt √ √ OLIVES 50665 Provenzal 8026 Black Manzilla 22387 Olives in Salamoia 2048 Tomorosso.
Load more

Recommended publications
  • Restaurant La Luge Menu
    Restaurant La Luge Menu Our Fondues and Specialties Made from whole Cheese grated in our kitchen Traditional Savoy– style 3 Cheeses Fondue (Min 2 Persons) 32 Eur / ps Chunk of bread dipped in a fondue dish containing a thick sauce of three different melted cheeses, with white wine. Our fondue is served with mountains pasture lettuce “Fifty-fifty” Fondue (Min 2 Persons) 36 Eur / ps Chunk of bread dipped in melted fully matured Gruyère cheese and Vacherin (soft cow’s creamy cheese) with white wine, served with potatoes in their skin and a green salad Savoy– style Fondue with black Truffle (Min 2 Persons) 41 Eur/ps Chunk of bread dipped in melted Beaufort cheese and Vacherin (soft cow’s creamy cheese) with white wine and grated fresh black Truffle served with potatoes in their skin and a green salad “Burgundy Fondue” - “Meat Fondue” (Min 2 Persons) 33 Eur / ps 250 gr of diced Rump Steack dipped in hot cooking oil as you please and season with three home made sauce, served with sautéed potatoes and a green Salad “Raclette au Lait Cru” (Min 2 Persons) 32 Eur / ps Smoked “Raclette” (Min 2 Persons) 30 Eur / ps Same as the above but with smoked cheese Black Truffle “Raclette” (Min 2 Persons) 38 Eur / ps Same as the “Raclette” but the cheese has little chunk of truffle “Tartiflette” 28 Eur / ps Savoy country recipe of potatoes au gratin with cream, sautéed onions and lardoons topped with gently melted Reblochon cheese. Served with mountain pasture lettuce “Mont d’Or Chaud” Gold Medal 31 Eur / ps Warm cheese in its wood box with Roseval potatoes
    [Show full text]
  • Our Story Of
    Cheese...OUR STORY OF “A slice of good cheese is never just a thing to eat. It is usually also a slice of local history: agricoultural, political, or ecclesiastical. Knowledge of this enables us to distinguish the genuine from the imitation; it adds to our appetite for the cheese and to the relish with which we savour it”. Patrick Ranch The world’s best cheeses have found a place at the Maldives’ one and only cheese & wine bar... At the cheese & wine bar, we strive to present our customers, with the widest range of amazing taste experiences possible with the world’s finest table cheeses, coupled by careful selections of fine wines to match. We believe that perfectly matched cheese and wine should be one of life’s simple pleasures, and we’d like to share the thrill of these beautiful artifacts with you. This wine list is an endeavour to cross all boundaries; it rewards the innovators and respects the classics. Our ultimate goal is to provide you with a true wine experience. We commissioned one of the world’s most famous Masters of wine together with our in-house Sommelier and Maitre Fromager to compile this list and will continue to expand our selection by keeping in mind that wine and cheese is one of life’s gratest gifts. YOU SAY WE SAY Cheese, Wine, Platters S M L S M L Range of flavours 40 Goat & Ewe Cheese 24 32 40 Discover the inexhaustible diversity of Follow the example of Zeus whose legend- cheese through a guided tasting that will ary strength is said to derive from having help you discover the whole cheese family.
    [Show full text]
  • Chambolle-Musigny
    Chambolle-Musigny APPELLATION D’ORIGINE CONTRÔLÉE (Protected Designation of Origin) Village appellation in the Côte de Nuits region, in Côte-d'Or. This appellation has 24 Climats classified as Premier Cru. Commune producing wine: Chambolle-Musigny. The commune of Chambolle-Musigny also produces two Grands Crus: MUSIGNY (See SHEET No. 54) and BONNES-MARES (See SHEET No. 5). The CHAMBOLLE-MUSIGNY and CHAMBOLLE-MUSIGNY PREMIER CRU appellations may or may not be followed by the name of the Climat. STYLE OF THE WINES A red wine, Chambolle-Musigny is often presented as the most "feminine" of the Côte de Nuits. And there is an elegant subtlety in its intensity and finesse. The colour is a lively, bright, glittering ruby red. It can darken slightly, but keeps its sparkle. Violets, red berries (strawberries, raspberries) make up the highly characteristic bouquet. With time, it evolves towards ripe, spicy fruit and prunes, or truffles, undergrowth and gamey notes. Rich, with powerful, complex aromas, it coats the palate with silk and lace. Delicate and full-bodied, it nonetheless maintains a solid, long-lasting structure. Quite soft, with relatively little acidity, the tannins remain gentle, caressing the palate. THE SOMMELIER'S RECOMMENDATIONS Red: combining power and femininity, this wine goes well with sophisticated, flavourful meat dishes such as game birds served in sauce, a Bresse capon or slowly roasted lamb. Roast veal is another good pairing; the meat's subtle texture will be delicately coated by the Chambolle's silky yet dense tannins, especially the Premiers Crus. For cheeses, preference should be given to those with mild flavours such as Brillat Savarin, reblochon, cîteaux, vacherin, brie de Meaux or chaource.
    [Show full text]
  • Download Cheese Order Form
    ORDER RECEIVED BY: _____________ 2020 FALL & WINTER CHEESE • SPECIAL ORDER MENU Orders must be placed by 5:00 PM the day prior to pick-up PICKUP DATE: ___________________________________________________________________________________________ LAST:________________________________FIRST:_________________________PHONE:______________________________ CREDIT CARD NUMBER: _________________________________________ EXP: _________ CVV:__________ ZIP:__________ These selections represent some of our favorite and most popular cheeses. The selections below will be curated by Marc, our lead cheese buyer, and Ihsan, the owner. Please specify any special requests, allergies, or aversions. Prices may vary due to cheese type and final weight. **All bundles will be cut and wrapped individually. Arrangements on platters will not be available. Accompaniments: Our pairings will be curated by Julia, our lead importer. Each pairing will include one sweet condiment (such as a ​ preserve) and one savory condiment (such as a mostarda) that reflect the culinary traditions of the region. Wine Pairings: Let Stephen and Colin, our wine buyers, select a perfect complementary wine to pair with your selection. Please ​ specify on this form how many bottles you wish to order. Sizes: Sizes may vary slightly depending on the style of cheese, but typically a SM will be ¼ pound per cheese (serves 4), a MD will be ​ ½ pound per cheese (serves 8) and a LG will be 1 pound per cheese (serves 16). Formaggio Kitchen Classics Five Formaggio Kitchen classics. You can expect one Comté, one pecorino or manchego, one goat cheese, one washed rind cheese, and one blue cheese. ____ SM (serves 4) ____ MD (serves 8) ____ LG (serves 16) ____ Add Accompaniments ____ Wine Pairing ​ ​ French Connoisseur Five French classics to highlight the best of the best! You can expect one Comté, one Brebis, one goat cheese, one washed rind cheese, and one blue cheese.
    [Show full text]
  • Hard Blue Goat/Sheep Soft Cheese & Cold Cuts
    Cheese Menu Ginett Restaurant & Wine Bar Summer 2021 200 Middle Road, Singapore 188980 +65 6809 7989 Selection is based on seasonality and availability Open daily 11.30am - 10.30pm [email protected] instagram @ginettsingapore Soft Cheese & Cold Cuts Brie de Meaux Selection of 2 Cheese 18 Cow’s Milk; North-eastern France region Selection of 3 Cheese 24 A milky and rich taste underlined by sweet and buttery flavours of mushrooms or truffles and almonds Selection of 5 Cheese 34 Brillat-Savarin Cold Cut Selection 26 Cow’s Milk; Burgundy region Selection of 3 A soft-ripened triple cream cheese with fruity flavours & creamy texture G-Board 35 Camembert 3 cheese, 3 cold cuts Cow’s Milk; Normandy region 1 Meter Board 58 This soft, moist, creamy cheese has a white bloomy rind and a slight 5 cheese, 5 cold cuts, 1 pâté aroma of mushrooms Époisses Cow’s Milk; Burgundy region Hard Époisses is categorized as a smear-ripened cheese washed in Marc de Bourgogne. Pungent with a soft and oozy texture Comté Livarot Cow’s Milk; Franche-Comté region Cow’s Milk; Normandy region A semi-hard cheese, Comté has a firm, grainy and dense texture with floral and nutty flavours with aroma of dried fruits Easily distinguished by its orange washed-rind and pungent aroma, between nutty and citrusy flavours Mimolette Morbier Cow’s Milk; Hauts de France region Cow’s Milk; Franche-Comté region With a bright orange interior, Mimolette has a firm texture with a nutty The Morbier cheese has a thin line of vegetable ash that separates the flavour and a thick brown-grey crust cheese.
    [Show full text]
  • Authenticity
    THE BEST PROOF OF AUTHENTICITY 45 CHEESES, 3 BUTTERS, 2 CREAMS PROTECTED DESIGNATION OF ORIGIN PDO, PROOF OF GUARANTEE AND HIGH PROTECTION Origin of all manufacturing steps. Manufacturing in the production area (milk production, processing and ripening) is the number one guarantee by a PDO. Protection against theft. A product with a designation may not be copied! This means Reblochon wouldn’t be Reblochon without a PDO! Similarly, all Cantal cheeses are PDO and so on, it can’t be any other way! Preserving expertise. Because not just anyone can make a PDO however they decide, all the steps of obtaining a PDO are strictly defined in a specification note which is tightly controlled by an independent certification organization. Helping the economy of French territories. PDO products boost economic activity in areas that are often limited in terms of agricultural production. Total transparency. With PDO, nothing is hidden; everything is clearly and unambiguously laid out in the specifications. Diversity of flavors. Choosing a cheese, butter or cream PDO is to choose among 50 pro- ducts, all very diverse in their tastes, just like the richness of man and the “terroir” of each product. PDO products also promise not to all have a standardized taste. 1 11 REGIONS OF PRODUCTION PDO CHEESES, BUTTERS AND CREAMS 7 11 5 4 3 8 10 2 9 1 6 THE BEST PROOF OF AUTHENTICITY 2 CONTENTS PDO values p. 1 7 NORMANDY 1 THE SOUTH-WEST • Camembert de Normandie p. 16 • Pont-L’évêque p. 17 • Ossau-Iraty p. 4 • Livarot p. 17 • Rocamadour p.
    [Show full text]
  • CHEESE LIST with PLU.Xlsx
    COW'S MILK CHEESES FARMINGTON 1000 DAY GOUDA COTIJA MONTBOISSÈ AGED COMTE COTSWOLD MUENSTER ALPKASE CRANBERRY WENSLEYDALE MUSHROOM BRIE APPENZELLER CURDS, plain & ranch MUSTARD SEED GOUDA APPLEWOOD SMOKED CHEDDAR DELICE DE BOURGOGNE NEW WOMAN APPRICOT STILTON DEMILL SWISS OLIVE JACK ARMENIAN STRING CHEESE DOUBLE CREAM GOUDA PANEER ASIAGO BLUE EMMENTALER CAVE AGED PARMIGIANO REGGIANO ASIAGO PLAIN EUROCREAM PARMIGIANO RIND ASIAGO STAGIANATO FLORY'S TRUCKLE PECORINO TOSCANO ASIAGO WITH BASIL FONTINA FONTAL PEPPADO SPREAD ASIAGO WITH ROSEMARY FRENCH RACLETTE PIAVE VECCHIO BACON JACK FROMAGER D'AFFINOIS PICO de QUESO BARBERS VINTAGE RESERVE GARLIC JALAPENO CHEDDAR PLEASANT RIDGE BEECHERS SMOKED FLAGSHIP GHOST PEPPER JACK POINT REYES TOMA BEEMSTER CLASSIC GOUDA GOUDA BASIL GARLIC PORT DERBY BEEMSTER GARLIC GOUDA GRAFTON SMOKED CHILLI CHEDDAR PORTER CHEDDAR BEEMSTER HATCH CHILE GRANA PADANO PRAIRIE BREEZE BEEMSTER LITE GREEN PEPPER CORN RACLETTE PRIMA DONNA AGED BEEMSTER SMOKED GOUDA GRUYERE de COMTE PROVOLONE BEEMSTER XO GUINESS CHEDDAR RATTLESNAKE BELLAVITANO BLACK PEPPER HARLECH READING RACLETTE BELLAVITANO ESPRESSO HATCH CHILE CHEDDAR RED DRAGON BELLAVITANO GOLD HAVARTI - DILL RED LESTER BELLAVITANO MERLOT HAVARTI - HERBS & SPICES RENY PICOT SMOKED BELLAVITANO WHISKEY HAVARTI - HORSERADISH ROBIN COLBY BIG JOHN'S CAJUN HAVARTI - JALEPENO SAGE DERBY BIG RUSS BEER SPREAD HAVARTI - PLAIN SCORPION BLUEBERRY STILTON HERKIMER CHEDDAR SIRACHA CHEDDAR BOORENKAAS HOP ON TOP ST ANGEL BRIE BRICK CHEESE HOT HABAÑERO CHEDDAR SWISS RACLETTE BRUN-UUSTO IRISH CHEDDAR TALEGGIO BULGARIAN FETA KICK ASS CHEDDAR TCL CRAB DIP BUTTERKASE Le CHATELAIN CAMEMBERT TETILLA CACIOCAVALLO SMOKED LE ROULE TRUGOLE CANADIAN CHEDDAR LEMON ZEST STILTON VACHERIN CAVE AGED GRUYERE LEYDEN VAT 17 CHEDDAR CHALLENGER IPA CHEDDAR LIMBURGER VLASKAAS GOUDA CHEDDAR W/ CARAMELIZED ONION MAHON WIDMER 10 YR CHEDDAR W/ IRISH WHISKEY MANGO GINGER STILTON ZINGERMAN's PIMENTO CHIMAY TRAPPIST GRAND CLASSIC MARCO POLO CHOCOLATE CHEDDAR MELKBUS TRUFFLE GOUDA COCONUT GOUDA MIMOLETTE.
    [Show full text]
  • Cultures Reference Chart (Lactic Cultures)
    Cultures Reference Chart (Lactic Cultures) Species Culture Equivalent names of contained Optimum stocked by alternative starter in the Mesophile / growth Cheesemaking cultures culture Thermophile temperature Fermentation Type Cheese types that can be made using these cultures M265 Type A, MA11, C61, LL + LC M 25c Homofermentative Traditional Cheddar, Farmhouse Cheddar, Stirred Curd Cheddar, English Mesophile Type 11, M0 (20c to 35c) acid styles, UK territorial styles, Colby, Brick, Jack, Farmers, Cottage 030, R7, R703 – R708 cheese, white cheese, Continental cheese, milled curd, washed curd styles series, LL50, MWO, MA0 series, C 101 M272 Type B, MM 100, LL + LC + M 25c Heterofermentative Traditional Cheddar, Farmhouse Cheddar, Stirred Curd Cheddar, English MM101 LD (20c to 35c) acid styles, UK territorial styles, Colby, Brick, Monterey Jack, Farmers, Limburger, Camembert, Brie, Blue cheese, Cottage cheese, sour cream, milled curd, washed curd styles, cultured butter, can be used in white mould cheeses, M235 Type B, Aroma B, C64, LL + LC + M 25c Heterofermentative All white mould such as Camembert, Brie and Triple Cream, Coulommiers, M O30R, M0 36, M0 36 LD + LM (20c to 35c) All Blue vein varieties, All wash rind varieties e.g. Raclette, Port Salut, R, Cultures called Reblochon, Muenster Taleggio, Tilsit, All washed curd Semi Soft Styles e.g. 'Farmhouse' or Colby, Edam., Gouda, Havarti, Cream cheese, Tomme (made with 'Aromatic', Flora Danica, mesophile), Sour cream, Quark, Fromage blanc, Chaource, Neufchatel, Flora, CHN Series, Chevre,
    [Show full text]
  • Figure 1. Cheeses Today Have a Wide Range of Quality Traits. Photo Copyright © Istockphoto.Com/Kcline
    Figure 1. Cheeses today have a wide range of quality traits. Photo copyright © iStockphoto.com/Kcline pg 66 BY DIANE L. VAN HEKKEN Quality Aspects of RAW MILK CHEESES The microflora of the raw milk contributes to a greater diversity of cultures and enzymes, which ripens the cheese faster and produces stronger flavors and aromas. heese has been a part of the human Milk Pasteurization diet for thousands of years (Fox and Throughout the centuries, the sanitation pro- McSweeney, 2004). Over the centu- tocols for milk collection, processing, and ries, cheesemakers have relied on the cheesemaking were minimal or nonexistent indigenous microflora and enzymes by current standards. Cheesemakers occasion- naturally found in raw milk from ally had to contend with cheese of inconsistent Cdomesticated animals to help develop the very or poor quality or short shelf life. The start specific signature quality traits of the hun- of the industrial age led to larger pooled milk dreds of different types, styles, and varieties sources, larger scale cheese plants, and wider of cheese found around the world (Figure 1). distribution of the product. Subsequently, food Quality traits such as appearance, aroma, fla- safety became a major concern as bovine tuber- vor, and texture are critical to the value that culosis, brucellosis, and typhoid fever were consumers place on the raw milk cheeses. linked to consumption of raw milk (Holsinger With the transition to pasteurized milk et al., 1997). After the introduction of Louis by most of the cheese industry, raw milk Pasteur’s germ theory in the 1860s, milk pro- cheeses manufactured in the United States ducers began to heat treat their milk and, by have survived as a niche market with very loyal the 1940s, most cheesemakers in the U.S.
    [Show full text]
  • Fondue Recipe
    Fondue Ah fondue. Let’s set aside any clichéd thoughts of this being a 70’s retro dish. This Swiss pot of molten cheese heaven is a timeless classic and is being enjoyed in ever increasing numbers, especially here in Australia as we enter ski season. But it’s not just for the chalet set, this dish can be enjoyed at home with friends and family alike. It’s fun, it’s interactive and most importantly it’s incredibly delicious. The Cheese So which cheese? This can be contentious, but the basic foundation of a really good fondue is full flavoured, well-aged cheeses, which melt more readily, giving the unctuous texture the dish demands. This is because, in the course of ripening, enzymes called peptidases break down the casein and other proteins into smaller fragments that are more soluble in the liquid (in this case wine). The exact combination of cheeses varies. The most common version in Switzerland originates in the cantons of Vaud and Fribourg and is known as Moitie-Moitie, meaning half and half. It consists of equal quantities of Gruyere and Vacherin Fribourgeois, the latter adding lively, floral and nutty notes to the mix and a lovely creaminess to the texture. Here at The Artisan Cheese Room, we also like a combination of Emmental, for it’s nuttiness and supple texture, Gruyere or Beaufort for it’s floral richness and a full flavoured fruity Comte. And if we’re feeling extra decadent, some Reblochon to give a beautiful gloss and velvety texture. The Wine The other essential ingredient of course is white wine.
    [Show full text]
  • Rodolphe Le Meunier Brings Operatic, More Like a Series of Piano Concertos and Embracing
    2009 2 0 0 9 Fall/Winter 2009–2010 Bouley Gastronomique A WORK OF ART An Artist’s Passion ILLUMINATING THE WALLS The Light of Provence LANDSCAPES COME TO LIFE The World Champion of Cheese A MASTER AFFINEUR Recipes : Cheese Fondue And VeGetables From the Chef FOCUS, FINISH, Celebrate I am delighted to share with you the signature Bouley, overlooking Duane Park—constructed and completed by a passionate team of masters in painting, stone, and wood. Artisan purveyors, farmers, and fisherman are proud to provide ingredients for new recipes both in the restaurant and at Bouley Bakery & Market. By The Ounce, our new wine bar, is an extension of my collaboration with wine growers both locally and across the globe. —David Bouley Contents Man Shall Not Live by Yoshi Muto 3 by Bread Alone THE NEW BOULEY A Work of Art David Bouley’s new flagship restaurant at 163 extraordinary quality of service, we always Duane Street could not be more artistic in wore jackets, even though the staff was just as 7 design—from the 16th-century walnut doors, welcoming to diners in casual attire. And the CRAFTING A DESTINY the carefully restored beams, the floor stones food … the food was always an exceptional Master Artisans in Concert from Burgundy, and the 17th-century Versailles experience! Pierre d’ory walls and columns, to the more 10 The cuisine was satisfying but not dominating; than 40,000 pieces of planed-smooth parquet AN ARTIST’S PASSION extremely elegant, but not in the least ostenta- Illuminating the Walls floors. Hand-painted flowers and patterned tious.
    [Show full text]
  • Cheese & Fromage: Common Cultures Quebec Province
    28TH ANNUAL ACS CONFERENCE & COMPETITION Cheese & Fromage: Common Cultures Quebec Province QUEBEC PROVINCE l Location and Geography ¢ Quebec is a province in Canada, North America , bordered on the Southeast by the United States and New Brunswick, on it's Southwest by Ontario, on it's West and North by Hudson Bay, and on it's Northeast by Newfoundland. It has an area of 1 700 000 sq.km, and is three times as large as France. Population density is low, at 4.7 inhabitants per square kilometre. Northern Québec is sparsely populated with approximately 35 000 inhabitants. Approximately 3/4 of the Quebec population live near the shores of the Saint Lawrence River. ¢ Québec has more than 1 million lakes and waterways. The Saint Lawrence River, one of the most beautiful stretches of water in North America, crosses Québec from west to east, for 1000 km. It then flows into the Atlantic. ¢ Population of 7 900 000 on a territory the size of France. Quebec province represent 24% of the Canadian population. POPULATION ¢ 82% of the population were born and raise with French speaking and 95% of the population speak fluently French ¢ Anglophone represent 8% of the population and allophone and autochones 10% ¢ Near 50% of the population lives in the Greater Montreal area. CULTURE Because of our French Heritage, we were closer to France and Switzerland countries than the rest of the North American. The Quebec market then, was more into cheddar and fresh cheese. Throughout times, there was request for Brie style cheese, washed rind cheese and others specialities from Europe.
    [Show full text]