DOCSLIB.ORG

Our Story Of

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text

Load more

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. been fed by Amalthée and enjoy this tast- ing, savouring the flowery and herby flavours of cheeses made of goat’s and/or ewe’s milk. Seasonal 24 32 40 A selection of seasonal produce which will present the best natural flavours to you. Home Soft Home 24 32 40 Have a feast with this selection of soft cheese. This is an ideal selection for all those The Frenchie 24 32 40 who like the creamy texture of white and The French history of cheese is one of the washed-rind cheeses. most well-known ever since General De Gaulle said: “How can anyone govern a nation that makes 365 different kinds of Mountain & Monastery 24 32 40 cheese?” Originally, this range of cheeses is due to the dedicated work of monks. In this plat- ter, discover the interesting history of many of Discover the World 24 32 40 them. In this tasting you will be able to try a selec- tion of the most famous cheeses from around the world with a sampling of the finest Italian, Note from Diderot 24 32 40 English, Spanish and Australian cheeses. If you like to finish your tasting with some stronger flavours, then you will enjoy trying the traditional last (but not least!) family of The Maitre D’ Selection 24 32 40 cheeses: the blue cheese. A well-matured cheese tasting selected according to your preference. We would recommend you the following side dish to match your cheese platter: 10 Unexpected Temptation 24 32 40 Green leaves & roasted pine seeds This tasting gives you the ultimate experi- with extra virgin olive oil & aceto balsamico ence of contrasting sensations between di Modena fruitiness, sweetness and spiciness in this exotic array of cheeses. All prices are in US $ and subject to 6% GST and 10% service charge All prices are in US $ and subject to 6% GST and 10% service charge Goat & Ewe Semi-hard CHEESE CHEESE Originally produced by monks, these cheeses are one of the older We suggest you start your tasting by this selection of fine and and more important varieties in the world. Wine tips: Semillon, flavoured cheeses. Wine tips: Sauvignon Blanc, Chenin Blanc & Chardonnay, Cortese, Pinot Noir, Cabernet Franc & Dolcetto Riesling F r a n c e F r a n c e Chabichou du Poitou 6.00 Fourme de Rochefort 5.50 Typical goat’s milk taste, light sour milk Strong earthy & mushroom flavour Pouligny St-Pierre 6.00 Ossau-Iraty 5.50 Fine goat’s milk flavour, lightly acidic & nutty Nutty, aromatic & vegetable-like Chèvre cendré 6.00 Morbier 5.50 Characteristic goat’s milk flavour, mild & nutty Melting, lightly fruity & aromatic Charolais 6.00 Reblochon 5.50 Crumbly texture, acidic goat’s milk taste Nutty, full-flavoured, butter & creamy Valencay 6.00 St-Nectaire 5.50 Mild, lightly nutty Light earthy-spicy to mild hearty Ste-Maure de Tourraine 6.50 Tomme au Marc 5.50 Subtle goat’s milk flavour, hint of mushroom aroma Dipped in the marc, intensely rustic & fruity with buttery texture Brebis frais 7.50 Tomme de l’Illwald 5.50 Tasty sheep’s milk, Fresh: mild & fruity; Ripe: long after-taste Flavoured with nettles Brin d’Amour 8.00 Chevrotin 6.00 Rolled in Provencal herbs, smooth & soft Unique herbal flavour, aromatic to very strong Cabecou 8.00 Salers 6.00 Fresh: Lightly acidic, heavy; Ripe: nutty, brittle Aromatic, lightly acidic, herb, earthy flavour Crottin de Chavignol 8.00 Tomme de Chèvre Cironnée 6.50 Subtle & slightly flowery, becoming crumbly & nutty Prickly texture, goat’s milk aromas, long taste Picodon 8.00 Abbaye de Cîteaux 7.00 Fresh: milky & acidic; Ripe: nutty & acidic Firm & glossy texture, fine buttery taste Banon 9.00 Trappe d’Echourgnac 7.00 Wrapped in chestnut leaves, creamy & slightly pricking Washed with walnut liquor Tomme de Brebis 7.50 Slightly acidic, subtly fruity yet mild Lavort 8.50 Characteristic sheep’s milk flavour, earthy & herb aromas A u s t r a l i a Switzerland Chèvre Log 5.50 Balanced acidic & fruity tastes Vacherin Fribourgeois 5.50 Semi-firm structure with tiny holes raw nutty flavours Rondelle 7.50 Ashed & white rind, light mushroom & sour goat’s milk flavour I t a l y 8.00 Ashed Log BEL PAESE 5.50 Fresh: lightly acidic; Ripe: slightly prickly Soft, mild-flavoured 8.00 Ashed Pyramid Fontina 5.50 Mild goat’s milk flavour, Fresh: flowery; Ripe: acidic & Firm, supple texture, herby flavours, delicate fruity aromas crumbly Taleggio 5.50 Slightly salty, nuances of fruit, very cheesy Truffle Cheese 7.50 Flavoured with truffle Pecorino Toscano 6.00 Mild to piquant, olivey & nutty flavours S p a i n Mahon 5.50 Chewy texture, melting on the palate, lightly nutty aromas Manchego 6 months 5.50 Mild, slightly briny, nutty flavours Queso Traditionales Iberico 5.50 Strong flavours with a slightly goaty taste Queso de Murcia al Vino 6.00 Hard, red wine washed cheese, fruity All prices are in US $ and subject to 6% GST and 10% service charge All prices are in US $ and subject to 6% GST and 10% service charge Hard Fresh & Triple CHEESE CREAM CHEESE A selection of the ripened hard mountain cheeses. Wine tips: You can find here the creamy & buttery type of cheese. Wine tips: Chardonnay, garganega, pinot gris, sangiovese & barbera Chateauneuf Du Pape Blanc, Pinot Noir, Syrah, Grenache & Dolcetto F r a n c e F r a n c e MIMOLETTE 6.50 Arômes aux Gênes 5.50 Crumbly texture, fine, nutty & salty Dipped in the marc, prickly, intensely rustic & fruity Beaufort d’Eté 7.50 Chaource 5.50 Aromatic, fruity, vegetable-like Fresh: lightly acidic; Ripe: fruity & nutty Pierre-qui-Vire 5.50 Switzerland Discerning sour, lightly nutty & mushroom flavoured Appenzeller Extra 5.50 Pierre Robert 5.50 Pronounced spicy, fruity, tangy & strong aromas Very mild, creamy & slightly sour Tête de Moine 5.50 Soumaintrain 5.50 Strong fruity, nutty, beefy flavours Soft double-cream, medium to strong flavour Gaperon 6.00 Aromatic, with garlic & pepper G e r m a n y St-Félicien 7.50 Tilsiter 5.50 Soft & creamy, nutty aromas Hearty flavours, mild taste Délice de Pommard 8.00 Emmenthaler Allgäuer 5.50 Rolled in mustard seeds, creamy & lightly sour Sweet, buttery, nutty flavours with satin mouth feel I t a l y Asiago 5.50 Fresco, mezzano or vecchio: from mild to hard & a bit sharp Soft White-rind Parmiggiano-Reggiano 6.00 CHEESE Enormous, piquant, slightly salty flavours The perfect match with all full-bodied red wines Wine tips: Cabernet, Merlot, Tempranillo, Sangiovese E n g l a n d Cheshire 5.50 F r a n c e Firm yet crumbly, lightly saline & tangy Brie de Nangis 5.50 Double Gloucester 5.50 Aromatic with mushroom & hazelnut flavour Crumbly & creamy body with a bit of bite Feuille de Dreux 5.50 Mild & nutty flavours A u s t r a l i a Fougerus 5.50 Cheddar 5.50 Fresh & slightly salty Firm, buttery texture, full, layered flavours, grassy aroma Brie de Meaux 6.00 Lightly acidic, herb & garlic flavours The Netherlands Coulommier 6.00 Gouda Old Classe Royale 5.50 Quite mild, becomes tangy with age Hard & dry texture, very long salty & fruity taste Olivet au Poivre 6.00 Rolled in black pepper A u s t r i a Brie de Melun 6.50 Wine-Washed Cheese 5.50 Slight bitter taste, fruity & aromatic Smooth texture, lightly salty & fruity flavours Camembert de Normandie 6.50 Huge flavour of mushroom, garlic & truffle with strong aromas A u s t r a l i a Brie Double Cape Wickham 5.50 Mild & delicate mushroom flavours Camembert 5.50 Lightly spicy, aromatic G e r m a n y Bonifaz 5.50 Flavoured with herbs All prices are in US $ and subject to 6% GST and 10% service charge All prices are in US $ and subject to 6% GST and 10% service charge Soft Blue CHEESE Whashed-rind The type of cheese to finish your tasting with a dessert wine.
Recommended publications
  • Restaurant La Luge Menu

    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
  • Victor Chirkin

    Victor Chirkin

    30 Crusade. It has become Slow Food’s new hot topic: from this point forth, “sentinels of flavour” will be prohibited from using commercial starter cultures. Along with the “natural cheese” designation, strong philosophical aspirations are emerging—ones that stand the test of the industry’s needs and realities. “Natural” cheeses: going the distance? R D By Débora The theme of this year’s Slow Food Cheese Kefir grains Pereira event (slated to take place in Bra, Italy, from September 15 to 18) is Natural is Possible, advocating cheesemaking without the use of commercial starter cultures. “It is a question of biodiversity preservation,” argues Piero Sardo, President of the Slow Food Foundation for Biodiversity. “Nowadays, everyone is using the same starter cultures, thereby erasing the ability to link a cheese to its terroir. Moreover, it is a matter of survival for small farmers. I am surprised,” he points out, “by how difficult it is for the French to Methods address this issue.” He believes that there is There are four no logic to working with raw milk if you are main methods to going to use commercial starter cultures. cultivate starter However, apart from the Brousse du Rove, cultures at home: most French “sentinel” cheeses, such as Salers backslopping Tradition, Laguiole, and the cheeses of the whey from one summer pastures of the Basque Pyrenees, cheese to make resort to exogenous starter cultures, at least to Marie-Christine Montel, a retired microbiologist another (such as kick off the season. of INRA’s Aurillac cheese facility, remembers how the Salers AOP (protected designation of with farmstead • Backslopping origin) greatly benefited from the introduction of lactic chevres) commercial starter cultures since, at the time, it backslopping provided solutions to manufacturing problems The main challenge for those who engage in on fermented such as post-acidification.
  • Brie/Camembert

    Brie/Camembert

    “Cheesemaking Made Easy” Brie/Camembert Kate Johnson, The Art of Cheese, LLC www.theartofcheese.com www.facebook.com/artofcheese Equipment Needed: Stainless Steel Pot (1 or 2 Gallon) w/ lid Slotted Spoon Cheese thermometer Large Knife Cheese Form (mold) or Basket Cheese Mat or Tray with holes Dorm refrigerator (for aging your cheese) Ingredients: Fresh or store-bought whole milk, pasteurized (goat’s or cow’s milk) Mesophilic Starter Culture Penicillium candidum mold spores Rennet Cheese salt (or non-iodized sea salt) Ash (optional) To Pasteurize Milk Option 1: Heat milk to 145 degrees stirring constantly. Hold at that temp for 30 minutes. Cool quickly in an ice water bath. Option 2: Heat milk to 161-165 degrees stirring constantly. Hold at that temp for 30 seconds. Cool quickly in an ice water bath. Raw Milk CSA's: www.rawmilkcolorado.org Copyright © 2018 The Art of Cheese www.theartofcheese.com [email protected] Cheesemaking Supply Resources 1. New England Cheesemaking Supply Company, www.cheesemaking.com 2. Artisan Geek, http://artisangeek.com 3. Grape and Granary, www.grapeandgranary.com 4. Hoegger Supply Company, www.thegoatstore.com 5. www.cheesesupply.com Books on Cheesemaking 1. Home Cheese Making by Ricki Carroll 2. 200 Easy Homemade Cheese Recipes by Debra Amrein-Boyes 3. Kitchen Creamery by Louella Hill Lactic Recipes vs Fully Renneted Recipes Lactic Recipes (often rennet-assisted): • Made with little or no rennet and rely primarily on the action of the bacteria converting the milk lactose to lactic acid • Examples: Fresh Mold-Ripened Goat Cheese, Selles sur Cher (Southern French style cheese traditionally made from goat’s milk), Brie de Melun (Northern French lactic acid vs animal rennet cheese considered to be the ancestor of all Bries traditionally made with raw cow’s milk).
  • Copy of Product List November 2020

    Copy of Product List November 2020

    PRODUCT LIST NOVEMBER 2020 Please note that in light of the current Covid-19 situation we are experiencing some issues with stock availability but we are doing everything we can to ensure the best possible service levels. If you have any questions regarding stock availability please don't hesitate to contact your local customer service team. Our list changes frequently as we carefully watch for new market trends and listen to feedback from you, our customers. Please do get in touch if you have any questions. CHEF'S ESSENTIALS Code Product Description Pack Unit Butter DB083 Butter Unsalted Croxton Manor 40x250g ea DB089 Butter Salted Croxton Manor 40x250g ea British Cheese Pack Unit EN069 Cheddar Mature Croxton Manor Block 5kg kg EN003 Butlers Secret Extra Mature Cheddar Block 2.5kg kg EN127G Cheddar Mature Grated Croxton Manor 2kg ea EN131G Cheddar Mild Croxton Manor 2kg ea French Cheese Pack Unit FC417 Brie French (60%) 1kg ea FC431 Camembert Le Fin Normand 250g ea FG021 Chevre Capra Goats' Log 1kg ea Italian Cheese Pack Unit IT042 Buffalo Mozzarella Collebianco 200g ea IT130 Parmesan Reggiano 24 Months 1.25kg kg Greek Cheese Pack Unit GR021 Halloumi 250g ea GR015 Feta Block - Kolios 900g ea Dairy Essentials Pack Unit DS049 Full Fat Soft Cheese Croxton (25% Fat) 1.5kg ea DC033 Clotted Cream Cornish Roddas 907g ea DC049 Crème Fraîche Croxton Manor 2kg ea DY009 Greek Yoghurt - Kolios 1kg ea DM013 Buttermilk 5ltr ea Cured Meats Pack Unit CA049 Prosciutto Crudo Sliced - Dell'ami 500g ea CA177 Mini BBQ Cooking Chorizo 3x2kg kg 1 HBX Chocolate
  • AOP UNE AMBITION COLLECTIVE QUI S'appuie SUR 6 VALEURS FONDAMENTALES Les

    AOP UNE AMBITION COLLECTIVE QUI S'appuie SUR 6 VALEURS FONDAMENTALES Les

    DOSSIER DE PRESSE 45 FROMAGES | 3 BEURRES | 2 CRÈMES AOP UNE AMBITION COLLECTIVE QUI S'APPUIE SUR 6 VALEURS FONDAMENTALES Les Maroilles Neufchâtel Beurre et crème d'Isigny Livarot Pont l'Évêque AOP Brie de Melun Brie de Meaux Camembert de Normandie Munster 50LAITIÈRES FRANÇAISES Chaource Langres Époisses Sainte-Maure-de-Touraine Morbier Chavignol Beurre et Selles-sur-Cher crème de Bresse Mont-d'Or Bleu de Gex Valençay Mâconnais Pouligny-Saint-Pierre Charolais Comté Reblochon Chabichou du Poitou Abondance Fourme d'Ambert Chevotrin Fourme de Montbrison Tome des Bauges Beurre Charentes-Poitou Saint-Nectaire Beaufort Rigotte de Condrieu Bleu d'Auvergne Bleu du Vercors-Sassenage Salers Cantal Picodon Laguiole 3BEURRES Rocamadour Bleu des Causses Beurre de Charentes-Poitou, Banon Beurre d’Isigny et Beurre de Bresse Roquefort Pélardon Ossau-Iraty 45FROMAGES Brocciu Abondance, Banon, Beaufort, Bleu d’Auvergne, Bleu de Gex, Bleu des Causses, Bleu du Vercors- Sassenage, Brie de Meaux, Brie de Melun, Brocciu, Camembert de Normandie, Cantal, Chabichou du Poitou, Chaource, Charolais, Chevrotin, Comté, Zones de production Crottin de Chavignol, Époisses, Fourme d’Ambert, Fourme de des 50 AOP Montbrison, Laguiole, Langres, Livarot, Maconnais, Maroilles, Mont D’Or, Morbier, Munster, Neufchâtel, Ossau Iraty, Pélardon, Picodon, 2CRÈMES Pont l’Evêque, Pouligny-Saint-Pierre, Reblochon, Rigotte de Condrieu, Crème d’Isigny et Crème de Bresse Rocamadour, Roquefort, Sainte-Maure de Touraine, Saint-Nectaire, Salers, Selles-sur-Cher, Tome des Bauges et Valençay [ 2 ] DOSSIER DE PRESSE 2018 [ 3 ] ON COMPTE EN FRANCE 45 FROMAGES, 3 BEURRES ET 2 CRÈMES BÉNÉFICIANT D’UNE APPELLATION D’ORIGINE PROTÉGÉE (AOP). CE SIGNE OFFICIEL DE QUALITÉ ET D’ORIGINE EUROPÉEN, IDENTIFIABLE PAR SON LOGO ROUGE ET JAUNE, NE PEUT ÊTRE ACCORDÉ QUE PAR LES POUVOIRS PUBLICS ET UNIQUEMENTA.O.P À DES DÉMARCHES COLLECTIVES DE PRODUCTEURS, RÉUNIS DANS UNE STRUCTURE FÉDÉRATIVE : L’ORGANISME DE DÉFENSE ET DE GESTION (ODG).
  • 2018 Cheese Catalogue

    2018 Cheese Catalogue

    2018 CHEESE CATALOGUE *PLEASE NOTE THAT SOME ITEMS LISTED ARE SEASONAL AND MAY ONLY BE AVAILABLE BY PRE-ORDER* CANADIAN CHEESES BRITISH COLUMBIA MILK TYPE RAW MILK WEIGHT (GR) WEIGHT (KG) TIGER BLUE Cow No 2 ONTARIO 5 BROTHERS Cow No 2.5 ALBERT'S LEAP Cow No 200 1 ASHLEY'S LEAP Goat No 375 BURATTA Buffalo No 250 BUFFALO CHERRY MOZZERELLA Buffalo No 3 BUFFALO MOZZERELLA Buffalo No 125 BUFFALO RICOTTA Buffalo No 400 CELTIC BLUE Cow No 2 C'EST BON CHEVRE Goat No 190 1 COW'S MILK RICOTTA Cow No 300 FIOR DI LATTE Cow No 250 FLEUR-EN-LAIT Cow No 2.75 HANDECK Cow No 2.5 LANKAASTER Cow No 2.75 LINDSAY BANDAGED GOAT CHEDDAR Goat No 5 MOUNTAIN OAK GOUDA BLACK PEPPER Cow No 225 2 MOUNTAIN OAK GOUDA CUMIN AGED Cow No 225 2 MOUNTAIN OAK GOUDA GOLD Cow No 225 2 MOUNTAIN OAK GOUDA FENUGREEK Cow No 225 2 MOUNTAIN OAK GOUDA BLACK TRUFFLE Cow No 225 2 MOUNTAIN OAK GOUDA MEDIUM Cow No 225 2 MOUNTAIN OAK GOUDA MILD Cow No 225 2 MOUNTAIN OAK GOUDA CHILI PEPPER SMOKED Cow No 225 2 MOUNTAIN OAK GOUDA EXTRA-OLD Cow No 225 2 MOUNTAIN OAK GOUDA SMOKED Cow No 225 2 MOUNTAIN OAK GOUDA FRIESIAN Cow No 225 2 MOUNTAIN OAK GOUDA WILD NETTLE Cow No 225 2 OXFORD HARVEST Cow No 2.5 ST-ALBERT'S CHEDDAR MILD Cow No 2.5 ST-ALBERT'S CHEDDAR MEDIUM Cow No 4.5 ST-ALBERT'S CHEDDAR OLD (1 YEAR) Cow No 4.5 ST-ALBERT'S CHEDDAR EXTRA-OLD (2 YEAR) Cow No 4.5 ST-ALBERT'S CHEDDAR SHREDS.
  • Fromages De Chèvre La Corne D’Abondance

    Fromages De Chèvre La Corne D’Abondance

    LE LIVRE BLANC DES FROMAGES DE CHÈVRE LA CORNE D’ABONDANCE AVRIL 2018 ÉDITORIAL LES RICHESSES DE LA VACHE DU PAUVRE La chèvre fut longtemps considérée comme la vache du pauvre. Parce qu’elle se satisfait de terres arides, la chèvre et les fromages qui sont issus de son lait se sont implantés dans des territoires délaissés par les bovins. Olivier de Serres vantait les mérites des chèvres parce que « de leur lait communément sortent de bons fromages ; leurs chairs sont bonnes à manger, leurs peaux utiles et leur fumier serviable ». Difficile de parler du fromage de chèvre de manière générale tant les possibilités et les différences – de forme, de pâte, d’affinage et de goût – sont nombreuses. Certains prétendent même que la France est le pays des 1001 fromages de chèvre. Ce qui est sûr, c’est que quatorze d’entre eux possèdent une AOP. Ce livre blanc ne sera donc pas exhaustif, il s’attardera cependant sur quelques fromages remarquables comme le rocamadour ou le banon et tentera de démontrer l’incroyable richesse des fromages de chèvre. Laurent Seminel Le livre blanc des fromages de chèvre 3 LE TÉMOIGNAGE DE FRÉDÉRIC KAISER* « J’ai effectué mes stages d’école hôtelière en Dordogne et je travail- lais alors beaucoup le rocamadour ainsi que son alter ego le cabécou. Un autre moment de ma vie professionnelle est lié au fromage de chèvre. En effet, avant de venir à Paris, j’ai travaillé huit ans sur la Côte-d’Azur. Là, nous avions la chance de proposer régulièrement du banon. C’est un fromage que j’adore pour son aspect intrigant mais surtout pour le plaisir intense qu’il procure à la dégustation.
  • Chambolle-Musigny

    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.
  • Download Cheese Order Form

    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.
  • Dec/Jan 2008

    Dec/Jan 2008

    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
  • Crottin Style Cheese

    Crottin Style Cheese

    CROTTIN STYLE CHEESE REPRINTED from PETER DIXON with edits Directions: from NANCY VINEYARD Bring all the milk to 68-75 °F Add 1/8 tsp. MM100 to milk. Mix the culture in for 5 Aged soft-ripened lactic goat cheeses comprise minutes. Wait 25 more minutes for milk to acidify. a very large and diverse group of cheeses that Add calcium chloride solution. Stir the calcium originate in France. They can be served after only chloride in for one minute. ten days of ripening or aged to the extent where they Add the P. Candidum and the Geotrichum solutions turn into hard grating cheeses. They vary widely in and stir. appearance and shape but are all relatively small, Add the rennet solution and stir it in for twenty weighing from 2 to 12 ounces. seconds. The most typical lactic goat cheeses of France are St. Maure, a log shaped bloomy; Valençay, a Fermentation: pyramid rolled in ashes after salting with a natural Hold the temperature steady throughout the mold rind; Chabichou, a small cone with natural crust; fermentation time for 15-28 hours until the acidity of Crottin de Chavignol, a puck with natural crust. The the whey is at least pH 4.60 and not lower than pH curd is characterized by having both rennet and lactic 4.40. The expected time is 15-20 hours using 1/8 tsp. qualities because small amounts of rennet are used at 75 °F. Expect to hold this for an additional 8 hours if and a high level of acidity is developed before the curd temperature drops to 72°F.
  • Livre Blanc Des Pâtes Pressées De Montagne Les Princes Des Hauts Plateaux

    Livre Blanc Des Pâtes Pressées De Montagne Les Princes Des Hauts Plateaux

    LE LIVRE BLANC DES PÂTES PRESSÉES DE MONTAGNE LA PATIENCE DU FROMAGER MAI 2016 ÉDITORIAL LES PRINCES DES HAUTS PLATEAUX (À FROMAGES) Les fromages à pâte pressée de montagne que nous allons vous pré- senter ici possèdent de nombreux points communs tout en étant tous différents. Fromages d’altitude, ce sont tous des fromages de garde – plus ou moins longue – car ils ont été, durant des siècles, le seul moyen de conserver le lait. Si le reblochon, la tomme de Savoie et le saint-nec- taire se consomment rapidement, le cantal, l’abondance, le beaufort, l’ossau-iraty, la raclette de Savoie ou le beaumont de Savoie sont des fromages qui se consomment plusieurs mois après leur fabrication. Chacun de ces fromages est à l’image du massif qui l’a vu naître. Leur lait, leur forme, leur technique de fabrication, leur affinage sont le reflet de l’activité sociale des montagnards qui, au fil du temps, en ont précisé la fabrication. Tous ces fromages sont nés de la nécessité, en s’adaptant à la rudesse de leur paysage. Puis, au cours du temps, la passion, le savoir-faire et la patience de l’homme ont métamorphosé ces rustres fromages en princes des hauts plateaux. Laurent Seminel Le livre blanc des pâtes pressées de montagne 3 LE TÉMOIGNAGE DE FRÉDÉRIC KAISER* « La diversité de nos produits et de nos fromages fait de la France un pays qui propose un panel de produits de qualité exceptionnelle. Aujourd’hui, les fromages de montagne sont parmi les plus prisés. Chaque vallée a son fromage ! Nous allons aller en Auvergne, dans les Pyrénées et en Haute-Savoie.