Best of California Cow's Milk Cheese
Total Page：16
File Type：pdf, Size：1020Kb
Load more
Recommended publications
-
2020 World Championship Cheese Contest
2020 World Championship Cheese Contest Winners, Scores, Highlights March 3-5, 2020 | Madison, Wisconsin ® presented by the Cheese Reporter and the Wisconsin Cheese Makers Association World Cheese Contest ® Champions 2020 1998 1976 MICHAEL SPYCHER & PER OLESEN RYKELE SYTSEMA GOURMINO AG Denmark Netherlands Switzerland 1996 1974 2018 HANS DEKKERS GLEN WARD MICHEL TOUYAROU & Netherlands Wisconsin, USA SAVENCIA CHEESE USA France 1994 1972 JENS JENSEN DOMENICO ROCCA 2016 Denmark Italy TEAM EMMI ROTH USA Fitchburg, Wisconsin USA 1992 1970 OLE BRANDER LARRY HARMS 2014 Denmark Iowa, USA GERARD SINNESBERGER Gams, Switzerland 1990 1968 JOSEF SCHROLL HARVEY SCHNEIDER 2012 Austria Wisconsin, USA TEAM STEENDEREN Wolvega, Netherlands 1988 1966 DALE OLSON LOUIS BIDDLE 2010 Wisconsin, USA Wisconsin, USA CEDRIC VUILLE Switzerland 1986 1964 REJEAN GALIPEAU IRVING CUTT 2008 Ontario, Canada Ontario, Canada MICHAEL SPYCHER Switzerland 1984 1962 ROLAND TESS VINCENT THOMPSON 2006 Wisconsin, USA Wisconsin, USA CHRISTIAN WUTHRICH Switzerland 1982 1960 JULIE HOOK CARL HUBER 2004 Wisconsin, USA Wisconsin, USA MEINT SCHEENSTRA Netherlands 1980 1958 LEIF OLESEN RONALD E. JOHNSON 2002 Denmark Wisconsin, USA CRAIG SCENEY Australia 1978 1957 FRANZ HABERLANDER JOHN C. REDISKE 2000 Austria Wisconsin, USA KEVIN WALSH Tasmania, Australia Discovering the Winning World’s Best Dairy Results Wisconsin Cheese Makers Association was honored to host an international team of judges and an impressive array of samples of 2020 cheese, butter, yogurt and dairy ingredients from around the globe at the 2020 World Championship Cheese Contest March 3-5 in Madison. World Champion It was our largest event ever, with a breath-taking 3,667 entries from Michael Spycher, Mountain 26 nations and 36 American states. -
Influence of Ripening Conditions on Scamorza Cheese Quality
September, 2013 Int J Agric & Biol Eng Open Access at http://www.ijabe.org Vol. 6 No.3 71 Influence of ripening conditions on Scamorza cheese quality E. Sorrentino1,2*, L. Tipaldi1, G. Pannella1, G. La Fianza1, M. Succi1, P. Tremonte1 (1. Department of Agriculture, Environment and Food, University of Molise, Campobasso 86100, Italy; 2. Institute of Food Sciences, National Research Council (ISA-CNR), Avellino 83100, Italy) Abstract: Scamorza is a pasta filata cheese produced in Southern Italy and eaten after a short ripening. The ripening phase is critical in defining the main qualitative features of the Scamorza cheese. The success of this operation is conditioned not only by the process parameters, but also by the characteristics of the ripening room in which different microclimates originate. This work intended to evaluate the influence of the different positions of cheeses within the ripening room on the evolution of their qualitative characteristics during the process of drying/ripening. For this purpose, samples of Scamorza cheese, produced in the Molise Region (Italy), were divided into two batches (C and L) and subjected to ripening for seven days in a thermo thermo-regulated room. The two batches were placed in different points of the room: the batch C in the central area and the batch L in the lateral area. During the ripening, temperature, humidity and air flow were monitored and the Scamorza cheeses were analysed to assess some qualitative characteristics. In a ripening room, the created microclimates are able to influence the quality of the product, as demonstrated by data related to temperature, humidity and air flow. -
Baricelli Cheese Co
BARICELLI CHEESE CO. Cheese: Appalachian Country: USA Milk: Cow A semi-soft cheese, developed from the Monterey Jack style but made with raw milk and aged a minimum of sixty days. Wheels are three inches thick with a thin, grayish brown natural rind. The cheese has a creamy texture with tiny eyes, mild with just a hint of sharpness and the flavor of fresh milk. 1oz. $2.25 1/2 piece $8.50 whole piece $16.00 Cheese: Cocoa Cardona Country: USA-Wisconsin Milk: Goat Made from 100% goats milk, this soft cheese is aged and rubbed with cocoa. Winner of Best of Class in the US cheese contest 2003. 1oz. $2.50 1/2 wedge $9.50 wedge $18.00 Cheese: Surchoix Gruyere Grand Cru Country: USA Milk: Cow This is a robust full-bodied cheese for the connoisseur. The producer Roth Kase, located in Wisconsin, has maintained the essential details of this classic Swiss original, including Swiss trained cheesemakers. The result is a nine month aged, firm bodied cheese that has earthy flavors with a hint of nuts. 1oz. $2.50 1/2 wedge $9.50 wedge $18.00 Cheese: Camembert Le Chatelain Country: France Milk: Cow From Normandy, France, this absolutely delicious cows milk cheese is smooth and creamy with a soft white edible rind. This recipe was given to a farmer named Marie Harel by a priest in 1791 while he was in hiding during the French Revolution. Marie and her children made and sold this cheese until it became world famous. A little more potent flavor than typical Camembert. -
Cheese Cart at Restaurant Gary Danko Offer Fifteen to Twenty Cheeses Nightly
The cheese cart at Restaurant Gary Danko offer fifteen to twenty cheeses nightly. We feature cheeses from many corners of the world rotating through hundreds of selections in a year. We balance our cart choices with our local favorites, worldly classics, adventurous flavor combinations and traditional crowd pleasers. A nightly selection might include: Goat's Milk Cheeses Humboldt Fog: Arguably the most well known goat cheese produced in California. This young, snow white cheese has a distinctive layer of ash running through the middle of its form. From Arcata, California in Humboldt County this award winning cheese inspires even non-goat cheese lovers to taste and enjoy! Alternatives may include, Valençay, Selles-sur-Cher, Sainte-Maure Belgique Cendrée, O'Banon, Siltcoos, and more. Roccaverano: Produced in the Langhe region of Italy this DOP cheese is aged by the legendary family of Guffanti to perfection, when the cheese takes on a soft moist cakey texture that sticks to your palate with a tangy creamy finish. Alternatives may include, Brunet, La Tur, Keene, Quatre-Feuille, Cameo, and more. Garrotxa: From Catalonia, Spain. This semi-hard cheese is full of herbaceous flavors resulting from the wild herbs the goats feed on. This complex herbaceous palate pairs with a delicate creaminess that delights the palate. Though usually not more than 6 months old at most, this drier style cheese has intense depth of character that offers layer upon layer of flavors on the palate. Let it linger to enjoy the after taste. Alternatives may include, Midnight Moon, Panteleo, Brabander, Chabrin and more. Sheep's Milk Cheeses Petit Agour: A classic from the Basque region. -
ACS 2018 Judging & Competition Awards
ACS 2018 Judging & Competition Awards Listed in order of presentation at the ACS Awards Ceremony on Friday, July 28, 2018 R. BUTTERS Whey Butter, Salted Butter, Sweet Butter, Cultured Butter, etc. RC: Salted Butter with or without cultures - made from cow's milk 3rd Cultured Butter COWS CREAMERY, Prince Edward Island COWS CREAMERY 2nd Gray Salt Butter Cherry Valley Dairy, Washington Blain Hages 1st Lightly Salted Cultured Butter Vermont Creamery, Vermont Vermont Creamery Butter Team RO: Unsalted Butter with or without cultures - made from cow's milk 3rd Brethren Butter Amish Style Handrolled Unsalted Butter Graf Creamery Inc., Wisconsin Roy M. Philippi 2nd Lactantia Premium Cultured salted butter Parmalat Canada, Ontario Winchester Butter Team 1st Unsalted Cultured Butter Cherry Valley Dairy, Washington Blain Hages RM: Butter with or without cultures - made from goat's milk 2nd Celebrity Goat’s Milk Butter Atalanta Corporation/Mariposa Dairy, Ontario Pieter vanOudenaren Q. CULTURED MILK AND CREAM PRODUCTS Limited to Buttermilk, Yogurt, Sour Cream, Crème Fraiche, Kefir, Labneh, etc. QF: Crème Fraiche and Sour Cream Products - made from cow's milk 3rd Crème Fraiche Bellwether Farms, California Liam Callahan 2nd Cabot Sour Cream Cabot Creamery Cooperative, Vermont Team Cabot Creamery 1st Alouette Crème Fraȋche Savencia Cheese USA, Pennsylvania Team New Holland QK: Kefir, Drinkable Yogurt, Buttermilk, and Other Drinkable Cultured Products - all milks 3rd Karoun Whole Milk Kefir Drink Karoun Dairies Inc, California Jaime Graca 1st Fresa Drinkable -
Bovine Benefactories: an Examination of the Role of Religion in Cow Sanctuaries Across the United States
BOVINE BENEFACTORIES: AN EXAMINATION OF THE ROLE OF RELIGION IN COW SANCTUARIES ACROSS THE UNITED STATES _______________________________________________________________ A Dissertation Submitted to the Temple University Graduate Board _______________________________________________________________ In Partial Fulfillment of the Requirements for the Degree DOCTOR OF PHILOSOPHY ________________________________________________________________ by Thomas Hellmuth Berendt August, 2018 Examing Committee Members: Sydney White, Advisory Chair, TU Department of Religion Terry Rey, TU Department of Religion Laura Levitt, TU Department of Religion Tom Waidzunas, External Member, TU Deparment of Sociology ABSTRACT This study examines the growing phenomenon to protect the bovine in the United States and will question to what extent religion plays a role in the formation of bovine sanctuaries. My research has unearthed that there are approximately 454 animal sanctuaries in the United States, of which 146 are dedicated to farm animals. However, of this 166 only 4 are dedicated to pigs, while 17 are specifically dedicated to the bovine. Furthermore, another 50, though not specifically dedicated to cows, do use the cow as the main symbol for their logo. Therefore the bovine is seemingly more represented and protected than any other farm animal in sanctuaries across the United States. The question is why the bovine, and how much has religion played a role in elevating this particular animal above all others. Furthermore, what constitutes a sanctuary? Does -
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. -
Download "Pizza Republic
Group Order Menu 3810 Broad St, Suite 3 • SLO, CA 93401 • Mon-Sat 11am-8pm • 543-ITALY (4825) pizzarepublicslo.com Pizza 12” 16” Sicilian 12” 16” Sicilian ~RED SAUCE~ 1-2 3-4 (pan) 4-6 ~WHITE SAUCE~ 1-2 3-4 (pan) 4-6 THREE CHEESE $11 / $18 / $19 HERBIVORE $13 / $21 / $22 fresh mozzarella, whole milk mozzarella, pecorino farmers’ market fresh seasonal vegetable pie MARGHERITA $12 / $21 / $22 POPEYE $13 / $21 / $25 sweet basil, plum tomato, fresh mozzarella baby spinach, smoked scamorza mozzarella, sweet PEPPERONI $14 / $21 / $22 basil pesto LITTLE STINKER $13 / $21 / $22 $ $ $ CARNIVORE 13 / 24 / 25 gorgonzola, sweet caramelized onions, creamy genoa salami, salsiccia (house made sausage) mozzarella DIAVOLO $13 / $24 / $25 CALIFORNIA $14 / $25 / $26 artisan pepperoni, spicy Italian peppers, black olives chicken, avocado, corn, cilantro PIG N PINE $14 / $25 / $26 CREATE YOUR OWN $14 / $25 / $26 fresh Maui pineapple, ham, smoked mozzarella SALSICCIA $14 / $25 / $26 house made sausage, red onion, pecorino, chili flakes WISE GUY $14 / $25 / $26 sausage, pepperoni, roasted peppers, onions, mushrooms, olives Salads Pasta Full feeds 12, Half feeds 6 Full feeds 15, Half feeds 8 FULL HALF FULL HALF CHOP CHOP ¨ $65 ¨ $45 RIGATONI & MEATBALLS ¨ $95 ¨ $50 chicken, turkey, ham, bacon, tomato, provolone, avocado, red onion, balsamic vinaigrette BUCATINI CARBONARA ¨ $95 ¨ $50 REPUBLIC ¨ $50 ¨ $35 butter lettuce, tomatoes, red onions, garbanzos, avocado, cucumber, carrots, parmigiano, herb vinaigrette PESTO ¨ $85 ¨ $45 SPINACI ¨ $50 ¨ $35 baby spinach, tomato, cucumber, red onion, fresh SPAGHETTI ALLA POMODORO ¨ $85 ¨ $45 mushroom, gorgonzola balsamic MISTA ¨ $45 ¨ $30 MACARONI & CHEESE ¨ $95 ¨ $50 local field greens, carrots, cucumbers, grape to- matoes, dijon vinaigrette GARLIC BREAD ¨ $30 ¨ $17 CAESAR ¨ $45 ¨ $30 (full = 8pc, half = 5pc) Romaine, croutons, parmigiano Here at Pizza Republic we strive Deli Salads to meet your catering needs! $5.50 Per Pint, Feeds 1-2 We would appreciate orders to be dropped # PINTS # PINTS off or placed 24-48 hours prior to event. -
62 Final List of 2019 ACS Judging & Competition Winners RC BUTTERS
Final List of 2019 ACS Judging & Competition Winners RC BUTTERS Salted Butter with or without cultures - made from cow's milk 3rd PLACE Organic Valley Salted Butter CROPP Cooperative/Organic Valley, Wisconsin Team Chaseburg 2nd PLACE CROPP/Organic Valley Salted Butter CROPP Cooperative/Organic Valley, Wisconsin Team McMinnville 1st PLACE Brethren Butter Amish Style Handrolled Salted Butter Graf Creamery Inc., Wisconsin Roy M. Philippi RO BUTTERS Unsalted Butter with or without cultures - made from cow's milk 3rd PLACE Cabot Unsalted Butter Cabot Creamery Cooperative, Massachusetts Team West Springfield 3rd PLACE Organic Valley Cultured Butter, Unsalted CROPP Cooperative/Organic Valley, Wisconsin Team Chaseburg 2nd PLACE CROPP/Organic Valley Pasture Butter, Cultured CROPP Cooperative/Organic Valley, Wisconsin Team McMinnville 1st PLACE Organic Valley European Style Cultured Butter, Unsalted CROPP Cooperative/Organic Valley, Wisconsin Team Chaseburg P a g e 1 | 62 RM BUTTERS Butter with or without cultures - made from goat's milk 3rd PLACE Celebrity Butter (Salted) Atalanta Corporation/Mariposa Dairy, Ontario Pieter Van Oudenaren 2nd PLACE Bella Capra Goat Butter Sierra Nevada Cheese Company, California Ben Gregersen QF CULTURED MILK AND CREAM PRODUCTS Creme Fraiche and Sour Cream Products - made from cow's milk 3rd PLACE Crema Supremo Sour Cream V&V Supremo Foods, Illinois Team Michoacan 2nd PLACE Creme Fraiche Sierra Nevada Cheese Company, California Ben Gregersen 1st PLACE Creme Agria (Sour Cream) Marquez Brothers International, Inc., California Marquez Brothers International, Inc. QK CULTURED MILK AND CREAM PRODUCTS Kefir, Drinkable Yogurt, Buttermilk, and Other Drinkable Cultured Products - all milks 3rd PLACE Karoun Whole Milk Kefir Drink Karoun Dairies LLC, California Jaime Graca P a g e 2 | 62 2nd PLACE Jocoque Marquez Brothers International, Inc., California Marquez Brothers International, Inc. -
Banquet Menus
BANQUET MENUS Our team of culinary and service professionals look forward to creating a memorable experience for you and your guests. A 24% service charge and 7.25% sales tax will be added to all menu prices. Menu items are subject to change based on seasonality and availability. TABLE OF CONTENTS MENU GUIDELINES 3 MORNING · BREAKFAST 5 THEMED BREAKS 16 AFTERNOON · LUNCH 20 EVENING · DINNER 32 THE FARMHOUSE · MENUS 62 THE FARMHOUSE · COOKING EXPERIENCES 82 BAR 88 WINE 92 2 MENU GUIDELINES Please be aware that fluctuations in food costs due to unforeseen market conditions occasionally prompt the resort to adjust menu pricing. The published menus with pricing are accurate at the time of printing, however pricing is only guaranteed 3 months prior to event dates. Pricing is per person unless otherwise indicated. Due to state and local ordinances, all food and beverage must be purchased solely through Ojai Valley Inn. Ojai Valley Inn is the only licensed authority to serve and sell food on the premises; therefore, outside food and beverages are not allowed on the hotel property. A taxable 24% service charge is added to all food and beverage (subject to change). California State Tax is calculated on the total of all charges. MINIMUM GUEST COUNT A minimum of 30 guests is required for all menus within the Banquet Menus unless noted otherwise. For groups fewer than 30 guests, please refer to our Executive Meeting Menus. BAR SERVICE Should you request a bar set-up, a bartender fee of $200 per bartender per five hour event is applicable if sales do not exceed $500 per bar (exclusive of tableside wine service). -
Costantino's Venda Bar & Ristorante Party Menu
Costantino’s Venda Bar & Ristorante Party Menu Alicia Costantino 401.528.1100 Or [email protected] Passed Hors d’oeuvres Passed appetizers are sold individually. Standard is 5-7 pieces per person. A variety of 4-6 appetizers are suggested Bruschetta Italian style crostini with your choice of topping: $2.00 Tomato, mozzarella & pesto Eggplant Caponata Cannellini bean & escarole Roasted Red Pepper Fig Preserves, Gorgonzola & honey Sliced Apple, Gouda & Prosciutto Sliced pear, goat cheese, walnuts & balsamic glaze Miniature Arancini Aborio rice, ground meat, peas & mozzarella $2.50 Miniature Porcini Arancini Aborio rice, porcini & goat cheese $2.50 Mini Lump Crab Cakes $2.50 Stuffed Mushroom Caps Sausage and Gorgonzola stuffing $2.00 Shrimp Cocktail $3.00 Sea Scallops Wrapped in Bacon $3.00 Barbecue Chicken Skewer $2.00 Chicken Saltimbocca Skewer $2.00 Pesto Chicken Skewer $2.00 Lobster Wontons $2.00 Shrimp wrapped with Prosciutto in Sambuca flambe $2.00 Mini beef Wellington $2.00 Coconut Shrimp $2.00 Asparagus wrapped prosciutto $2.00 Clams Casino $2.00 Meatball and Provolone Sliders $2.50 Grilled Pizza $12.00 per pizza Margherita Pepperoni and Mozzarella Fig, Prosciutto and Arugula BBQ Chicken Portobello and Gorgonzola Sausage & Mozzarella Stationary Display Items Fruit Display $3.00 per person Assorted sliced fruit & berries Shrimp Cocktail $4.00 per person Chilled shrimp & homemade cocktail sauce Antipasto $5.00 per person Cured Meats, Olives, Roasted Peppers, Soppressata, Capicola, Prosciutto, Provolone & Mozzarella Top Tier Antipasto -
ZOB00085-0520 Placemat Menus-V5
Tartufo di Limoncello 9 Sorbetto di Pistacchio Spaghetti al Cartoccio 28 Appetizers Dolci/Desserts Lemon semifreddo sorbet with (contains nuts) 10 Primi Piatti Mixed seafood & fresh tomato sauce a limoncello core Pistachio semifreddo gelato pasta covered with a thin pillow of Soué al Pecorino 16 Seadas con Miele Sardo 8 Ravioli all’ Ossobuco e Tartufo 24 Tartufo alla Vaniglia 9 with a pistachio core coated dough baked in our wood burning oven Soufflé of pecorino cheese, sautéed mushrooms, black truffle sauce Homemade puff pastry filled with with pistachio crumbles braised veal shank, black truffle, mush- sweet cheese, lightly fried drizzled Vanilla gelato covered with dark Spaghetti alla Bottarga 18 Frittura all’Isolana 18 room sauce with Sardinian honey chocolate (contains nuts) Torta Della Nonna 9 Garlic, extra-virgin olive oil, shaved Fried calamari, jumbo shrimp, zucchini, marinara sauce Lemon custard cake with Pappardelle al Sugo di Ossobuco 26 bottarga (salt-cured mullet roe) Profiteroles 10 Tartufo al Pistacchio 9 Octopus alla Griglia 24 almonds, pine nuts and House-made pasta, roasted veal shank, Pastry puffs filled with fresh cream, Pistachio gelato covered with Fiocchetti di Ricotta e Tartufo 24 Crispy grilled Mediterranean octopus, arugula salad and roasted powdered sugar tomato sauce drizzled with chocolate sauce dark chocolate (contains nuts) Fresh pasta filled with ricotta and potatoes Nutella Pizza 12 Gnocchetti alla Campidanese 18 truffle. mushroom cream sauce Strudel di Mele in Prosciutto e Burrata con Fichi 18 Handmade Sardinian pasta,