How Cow Characteristics and Management Influence the Sensory
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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 -
To Start Off with …
Our spécialist man wine, Sébastien Toursel help you in the choice of your wines . His suggestions are specified with a glass. Be careful the suggestions of wines aren’t included in the prices of the menu. You can consult the prices of wine at the end of the menu To start off with … Cheese cake made from local goat’s cheese and herbs: topped with courgettes on a bed of grissino with flax and sunflower seeds. -11.50€ AOP Blanc de Savoie Ch. de La Mar Roussette de Marestel les Tourelles. Gaspacho or seasonal cream of vegetable soup : hot or cold depending on today's weather ! - 9.00€ AOP Côtes de Provence rosé Château Fontainebleau « Arcades »2018. A plate of cold cuts from the region : A selection prepared and refined by Le Pontet (deli and butcher) in Bessans, and served with a salad of baby lettuce leaves..- 10.50€. AOP Rouge de Savoie Domaine Berthollier Mondeuse Et Ma Goutte. There's more... Salade d’Alpage (vegetarian) : Salad, Potatoes, tomatoes, assorted crudités and toasted bread with Beaufort cheese - 9.50€ IGP Allobrogie blanc Domaine St Germain Petite Sainte Marie 2018. Salade gourmande : Salad, tomatoes, assorted crudités, toasted bread with foie gras and Mont Corbier (a plant- based liqueur from the Maurienne valley) and smoked beef from Bessans with raspberry vinegar seasoning - 12.60€ AOP Savoie Domaine St Germain Mondeuse rosé. Salade Italienne : Salad, crudités, seasonal fruit bursting with vitamins and Di Buffala mozzarella served with a skewer of cold cuts from the region. -11.50€ AOP Blanc de Savoie Domaine Guillaume Pin Apremont 2018. -
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. -
Montbeliarde : Bred for the French Cheese Industry
Montbeliarde : Bred for the French cheese Industry The main use of milk in France is cheese making and France is recognized widely and internationally for its high quality and diversity of cheeses. It looks like a detail but the cheese industry allowed a lot of mountain areas to sustain economically thanks to their pastures and cows herds. Areas like Alps, Jura, Pyrenees, Massif Central and Vosges are renowned for their specific cheeses that keep local activities in hard access regions. More recently, changes that are affecting the dairy industry lead to more added value products such as cheese, which gives new opportunities for that industry. To achieve better economic efficiency, dairy farmers of the Montbeliarde area (Central east of France) organized themselves for decades around local cooperatives running small cheese plants called “Fruitières”. There, dairy farmers sell cheese instead of milk and developed strategies to get a better product, increasing cheese yield (on the cow side) and increasing the quality and flavour of cheese (process side). All this led to a maximum of added value and made “Comte” cheese the N°1 high quality cheese in all France for years (45.000 tons/year). The genetic side is important and several scientific studies demonstrated it. The cheese process depends a lot on both bacteriological and organoleptical milk quality. A- Factors influencing Cheese Yield 1-Protein content Cheese Yield is proportional to milk % of protein up to 3,8%. Above that figure, cheese yield doesn’t increase significatively. 2-Casein type. Casein is the principal protein in milk. During the cheese making process, casein solidifies, curdles or coagulates into cheese through the action of rennet. -
Tales of Mold-Ripened Cheese SISTER NOËLLA MARCELLINO, O.S.B.,1 and DAVID R
The Good, the Bad, and the Ugly: Tales of Mold-Ripened Cheese SISTER NOËLLA MARCELLINO, O.S.B.,1 and DAVID R. BENSON2 1Abbey of Regina Laudis, Bethlehem, CT 06751; 2Department of Molecular and Cell Biology, University of Connecticut, Storrs, CT 06269-3125 ABSTRACT The history of cheese manufacture is a “natural cheese both scientifically and culturally stems from its history” in which animals, microorganisms, and the environment ability to assume amazingly diverse flavors as a result of interact to yield human food. Part of the fascination with cheese, seemingly small details in preparation. These details both scientifically and culturally, stems from its ability to assume have been discovered empirically and independently by a amazingly diverse flavors as a result of seemingly small details in preparation. In this review, we trace the roots of cheesemaking variety of human populations and, in many cases, have and its development by a variety of human cultures over been propagated over hundreds of years. centuries. Traditional cheesemakers observed empirically that Cheeses have been made probably as long as mam- certain environments and processes produced the best cheeses, mals have stood still long enough to be milked. In unwittingly selecting for microorganisms with the best principle, cheese can be made from any type of mam- biochemical properties for developing desirable aromas and malian milk. In practice, of course, traditional herding textures. The focus of this review is on the role of fungi in cheese animals are far more effectively milked than, say, moose, ripening, with a particular emphasis on the yeast-like fungus Geotrichum candidum. -
Relationships Between Ruminant Management and Sensory Characteristics of Cheeses: a Review
Lait 84 (2004) 221–241 © INRA, EDP Sciences, 2004 221 DOI: 10.1051/lait:2004008 Review Relationships between ruminant management and sensory characteristics of cheeses: a review Jean-Baptiste COULONa*, Agnès DELACROIX-BUCHETb, Bruno MARTINa, Antonio PIRISIc a Unité de Recherches sur les Herbivores, INRA, Theix, 63122 Saint-Genès-Champanelle, France b Unité de Recherches Laitières et Génétique Appliquée, INRA, Domaine de Vilvert, 78352 Jouy-en-Josas, France c Istituto Zootecnico e Caseario per la Sardegna, Regione Bonassai, 07040 Olmedo, Italy Received 25 July 2003 – Accepted 8 December 2003 Published online 26 March 2004 Abstract – This review summarises the last 10 years’ knowledge established on the relationships between the management of animals (genetics, physiology and feeding) and the sensory quality of cheese. In the production of full-fat raw milk cheese, the cow’s breed can modify the texture of cheeses because of differences in fat in dry matter content due to variations in the fat/protein ratio in milk. Within the same breed, large differences in texture and taste were observed between cheeses β α issued from milk differing by the genetic variant of -casein (in dairy cows) or s1- casein (in goats). Except in very early or late lactation, the physiological stage had no significant effect on cheese sen- sory characteristics. In contrast, mastitis has a well-known negative impact on cheese sensory pro- perties. Feeding dairy cows or goats with corn silage by comparison with hay or grass silage leads to whiter cheeses and sometimes to differences in flavour. Conserving grass as silage, by compari- son with hay, has no important effect on cheese sensory characteristics, except on colour, which is yellower with grass silage. -
Producing Specific Milks for Speciality Cheeses
Proceedings of the Nutrition Society (2001), 60, 231–246 DOI: 10.1079/PNS200080 © The Authors 2001 CAB60Quality24616© Nutrition InternationalPNSProceedings inputs Society for quality 2001 foodsG. of Bertoni the Nutrition et al.231 Society0029-6651© Nutrition Society 2001 602 Producing specific milks for speciality cheeses Giuseppe Bertoni*, Luigi Calamari and Maria Grazia Maianti Istituto di Zootecnica, Facoltà di Agraria, Universitá Cattolica S. Cuore, Via Emilia Parmense 84, 29100 Piacenza, Italy Professor G. Bertoni, fax +39 0523 599276, email [email protected] Protected denomination of origin (PDO) cheeses have distinctive sensorial characteristics. They can be made only from raw milk possessing specific features, which is processed through the ‘art’ of the cheesemaker. In general, the distinctive sensorial traits of PDO cheese cannot be achieved under different environmental–production conditions for two main reasons: (1) some milk features are linked to specific animal production systems; (2) cheese ripening is affected by the interaction between milk (specific) and the traditional technology applied to the transformation process (non-specific). Also, the environment for a good ripening stage can be quite specific and not reproducible. With reference to milk, factors of typicality are species and/or breed, pedo– climatic conditions, animal management system and feeding. Other factors that influence cheese quality are milk treatments, milk processing and the ripening procedures. The technology applied to most cheeses currently known as PDO utilizes only raw milk, rennet and natural lactic acid bacteria, so that milk must be, at its origin, suitable for processing. The specific milk characteristics that ensure a high success rate for PDO cheeses are high protein content and good renneting properties, appropriate fat content with appropriate fatty acid composition and the presence of chemical flavours originating from local feeds. -
Recipes from Our Mountains Goutez a La Tradition Montagnarde Avec Sherpa Et Mickey Bourdillat ! Savour Traditional Mountain Meals with Sherpa and Mickey Bourdillat!
Recettes Montagnesdenos Recipes from our mountains Goutez a la tradition montagnarde avec Sherpa et Mickey Bourdillat ! Savour traditional mountain meals with Sherpa and Mickey Bourdillat! Depuis près de 10 ans, Sherpa et Mickey Bourdillat, For almost 10 years now, Sherpa and Mickey le chef du restaurant Le Matafan à Chamonix, Bourdillat, the chef of the Matafan restaurant in Entrées Plats Desserts travaillent main dans la main pour vous offrir de Chamonix, have been working hand in the hand Starters Main courses Desserts savoureux livrets de recettes. writing tasty snack and meal recipes just for you. Cette saison, Sherpa a décidé de mettre en avant This season, Sherpa proposes a selection of p. 4 p. 10 p. 28 une sélection de recettes traditionnelles de nos traditional recipes from our mountain resorts, and stations de montagne. as in previous years, has called on the know-how Et comme les années précédentes, Sherpa a fait and sensitivity of Mickey to sublimate them! appel au savoir-faire et à la sensibilité de Mickey Retrouvez toutes So try them out during your stay or when you get ces recettes sur pour les sublimer ! back home. Astuces du Chef Terre All these recipes are on Découvrez-les à votre tour lors de votre séjour en Enjoy! sherpa.net station ou à votre retour chez vous. Tips from the chef de l'Alpe Bonnes recettes ! p. 34 p. 35 2 3 Preparation : 30 mn Cuisson : 8 mn Difficulteé R R R Sélection Terre de l’Alpe Beurre, œufs bio, tomme fraîche Preparation : 30 mins Baking : 8 mins Alpes du Sud Terre de l’Alpe selection La Joue -
Présentation Powerpoint
SAS Justin Girardin, 13 rue de Narosse 21290 Santenay Justin’s family is in Burgundy since the 1570’s. Justin represent the 13th generation as head of a 17 hectares that stretches from Santenay to Savigny-les-Beaunes via Chassagne-Montrachet and Pommard. Rich from an ancestral know-how and inexhaustible energy, he shows audacity and determination every day. His experiences outside Burgundy bring modernity and creativity to the elaboration of his wines. We are in Burgundy ; a vineyard with a wide variety of soils and sub-soils. It is important that each wine reflects its terroir in all its complexity. Domaine Girardin, 13 rue de Narosse 21290 Santenay SAS Justin Girardin, 13 rue de Narosse 21290 Santenay BOURGOGNE CHARDONNAY Surface : 1.21hectares Average production : 55hl/ha Age of vines : 25 years Grape variety : Chardonnay Ageing: Half French oak barrels and half in tanks. No new oak. Origin of wood: Allier, Vosges Bertranges Wine remained 12 months in barrels and in tanks : blending before bottling. Viticulture: Pruning style: Guyot simple Manual harvest Green work (de-budding, leaf-thinning,…) Triple sorting: in the vineyard (twice) and in the winery on sorting table Winemaking: The grapes are pressed upon arrival at the winery. We practice a fermentation with a low temperature to keep all the flavours. We start the alcoholic fermentation in vats to have a regular fermentation, then when alcoholic fermentation is running we put the wine into barrels . We use only natural yeasts to keep the charm and character of each wine. Maturing: In French oak barrels The malolactic fermentation is performed in barrels with ageing on fine lees We made a fining to have clearer wine, then we filtered it lightly to remove impurities (a light deposition in a bottle does not alter any taste in the wine ) Bottling in favourable lunar day. -
Discover the Menu
STARTERS Small Large Base Camp Lodge salad 8,90 13,90 Salad, candied tomatoes, bresaola shavings, toast of goat cheese, walnut oil dressing Savoyarde salad 7,90 12,90 Salad, grilled Savoy bacon, Beaufort cheese shavings, egg cooked 63°, toasted bread crisps Thaï salad 10,50 16,50 Salad, cucumber tagliatelle, zucchini, marinated carrots (soy sauce, sesame, honey, ginger), soybean sprouts, shrimps, chicken, cilantro Beef tataki 9,90 18,00 Round-trip cooked beef, quinoa, zucchini, arugula, Beaufort shavings, crispy onions Gazpacho of the moment 9,90 BURGERS Savoyard burger 17.50 Charolais chopped steak, slice of bacon, melted reblochon, sundried tomato pesto, salad, french fries Avocado Chicken Burger 16.90 Crispy chicken filet, guacamole, iceberg salad, candied tomatoes, red cabbage, cheddar cheese, french fries Veggie burger 15.90 Vegan steak, guacamole, iceberg salad, candied tomatoes, red cabbage, cheddar cheese, french fries Vegetarian dish Ask for the vegetarian version Regional recipe PASTAS & WOKS Ravioles from Royans cooked with vegetables soup 18,00 Rigatoni Cherry tomatoes, basil, parmesan shavings, mozzarella di bufala, pine nuts, arugula 13,90 Bibimbap 20,00 Marinated and grilled beef, perfect egg, japonica rice, crunchy vegetables (carrots, spinach leaves, bean sprouts, shiitakes, zucchini, radishes) Wok : Vegetarian 14,50 Chicken 16,90 Gambas 21,00 Chinese noodles, peppers, soybeans, zucchinis, carrots, chinese cabbage, black mushrooms MEATS & FISH Beef tartare 17.50 Traditional or pan-fried, french fries, salad Beef Skewer -
Relationships Between Flavour and Chemical Composition Of
Relationships between flavour and chemical composition of Abondance cheese derived from different types of pastures Christophe Bugaud, S Buchin, Agnès Hauwuy, Jean-Baptiste Coulon To cite this version: Christophe Bugaud, S Buchin, Agnès Hauwuy, Jean-Baptiste Coulon. Relationships between flavour and chemical composition of Abondance cheese derived from different types of pastures. Le Lait, INRA Editions, 2001, 81 (6), pp.757-773. 10.1051/lait:2001162. hal-00895376 HAL Id: hal-00895376 https://hal.archives-ouvertes.fr/hal-00895376 Submitted on 1 Jan 2001 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. Lait 81 (2001) 757-773 757 © INRA, EDP Sciences, 2001 Original article Relationships between flavour and chemical composition of Abondance cheese derived from different types of pastures Christophe BUGAUDa, Solange BUCHINa*, Agnès HAUWUYb, Jean-Baptiste COULONc a Technologie et Analyses Laitières, INRA, BP 89, 39801 Poligny Cedex, France b Groupement d’Intérêt Scientifique des Alpes du Nord, 11 rue Métropole, 73000 Chambéry, France c Unité de Recherches sur les Herbivores, INRA, Theix, 63122 Saint-Genès-Champanelle, France (Received 12 February 2001; accepted 24 April 2001) Abstract — The relationships between the flavour and composition of half-cooked pressed Abondance cheese (Haute-Savoie, France) were studied under natural cheese production conditions on the basis of different pastures exploited by 3 producers. -
The Most Stolen Food Item in the World Is Cheese
The Most Stolen Food Item In The World Is Cheese Don’t feel bleu, throw a feta or act capricious. January 20th is a gouda day to kummin over and have some cheddar or asiago or fontina! It’s National Cheese Lover’s Day. The earliest record of cheese making dates back to 5,500 BCE in what is now Poland. Today there are over 1,400 varieties of cheese. The nutritional value of cheese varies depending on the variety. Cottage and mozzarella cheese are at the lower end of fat and calories per serving while mascarpone and cream cheese pack it on. Marscapone makes desserts like tiramisu rich and creamy. For cheese lovers who think one day is just not enough to celebrate cheese, National Day Calendar has you covered for the entire year. There are 18 other cheese specific holidays on the calendar from National Cheese Doodle Day (March 5) and National Grilled Cheese Sandwich Day (April 12) to Cheese Souffle Day (May 18), National Cheese Day (June 4), National String Cheese Day (September 20) and Moldy Cheese Day (October 9). Let’s also not forget; cheese makes excellent desserts. National Cheesecake Day is July 30, and there are three other flavors on the calendar along with National Cream Cheese Brownie Day just around the corner on February 10. By celebrating National Goat Cheese Month in August, cheese lovers can celebrate 10 out of 12 months of the year. The last two months of the year do not celebrate cheese specifically but cheese there will be! National Nacho Day (November 6) just isn’t the same without the queso.