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Wine & Cheese…A Delectable Pair!
sPring 2015 A WINE ENTHUSIAST’S QUARTERLY JOURNEY THROUGH MONTEREY’S WINE COUNTRY COMING EVENTS Last Fridays Wine Bar June 26 5:00pm-8:00pm* Join us Friday evening Wine & Cheese… from 5pm to 8pm. Start a Delectable Pair! your weekend off with a Wine and cheese – the two seem to go together like peas and carrots. relaxing view, live music, You see the pairing often at parties, receptions, and on wine tasting great food and a glass of excursions. Even here at A Taste of Monterey, we offer a wide selec- Monterey’s finest. tion of cheeses to enjoy with a glass of wine. Most people take it for granted and think any piece of cheese will taste excellent with a sip of wine. But…it’s not that simple. In reality, pairing wine and cheese can be quite complicated, far more complicated than a chunk of Cheddar and a glass of Merlot. This is because there is not just one kind of cheese or one kind of wine. And like wine, cheese comes in a variety of forms. Cheeses vary in Store Hours moisture and fat content, texture, and flavor. And, as we know, wines A Taste of Monterey vary in acidity, sweetness, body, and structure. With all of the variance Cannery Row on both sides, the basic concept of pairing wine and cheese becomes far Sun-Wed 11am-7pm more challenging. But have no fear. We are here to help guide you along. Thu-Sat 11am-8pm First off, consider the age of the cheese. Young cheeses have higher water content and a more milky texture. -
Cas N° COMP/M.6242 - LACTALIS/ PARMALAT
FR Cas n° COMP/M.6242 - LACTALIS/ PARMALAT Le texte en langue française est le seul disponible et faisant foi. REGLEMENT (EC) n° 139/2004 SUR LES CONCENTRATIONS Article 6, paragraphe 1, point b) NON-OPPOSITION date: 14/06/2011 En support électronique sur le site Internet EUR-Lex sous le numéro de document 32011M6242 Commission européenne, B-1049 Bruxelles / Europese Commissie, B-1049 Brussel - Belgium. Telephone: (32-2) 299 11 11. COMMISSION EUROPÉENNE Bruxelles, le 14/06/2011 C(2011) 4278 Dans la version publique de cette décision, des informations ont été supprimées conformément VERSION PUBLIQUE à l'article 17 (2) du règlement du Conseil (CE) n° 139/2004 concernant la non-divulgation des secrets d'affaires et autres informations confidentielles. Les omissions sont donc indiquées par [...]. Quand cela était possible, les informations omises ont été remplacées par des PROCÉDURE DE CONTRÔLE DES fourchettes de chiffres ou une description OPÉRATIONS DE CONCENTRATION générale. A la partie notifiante: Madame, Monsieur, Objet: Affaire n COMP/M.6242 - LACTALIS/ PARMALAT Décision de la Commission en application de l’article 6(1)(b) du règlement (CE) n°139/2004 du Conseil1 1. Le 4 Mai 2011, la Commission européenne a reçu notification, conformément à l’article 4 du règlement sur les concentrations, d’un projet de concentration par lequel Groupe Lactalis ("Lactalis", France), contrôlé par BSA S.A., (France), acquiert au sens de l'article 3, paragraphe 1, point b), du règlement sur les concentrations, le contrôle de l'ensemble des activités de l'entreprise Parmalat S.p.A ("Parmalat", Italie) par achat d'actions à hauteur de 28.97% du capital de Parmalat et offre publique d'achat annoncée le 26 avril 2011. -
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. -
CHEESE Or FROMAGE
CHEESE or FROMAGE Cheese is a solid derivative of milk. It is produced by coagulating the protein (CAESIN) in milk so that it forms curds - usually by adding RENNET (outer agent used to seperate the milk protein) - and draining off the liquid (WHEY). Cheese then undergoes a ripening process, during which it changes in taste, texture and appearance and each variety takes on its own particular characteristics. Some cheeses develop veining during ripening, while other form holes or 'EYES'. Veining is caused by a bacteria in the cheese, which may occur naturally, or may be introduced. All cheeses develop a rind or crust of some sort, or are given one artificially such as red wax rind of EDAM. Some cheeses, such as BRIE & CAMEMBERT, develop a mould on the outside surface which produces enzymes which help ripen the cheese from outside towards the center. Most cheese is made from 'EWES' milk with a small amount made from 'COWS' or `GOATS' milk. The type of milk and the different techniques used to seperate the curds and whey and ripen the cheese result in the many different types of cheese. Climate, vegetation and seasonal changes can also influence the finished cheese, which means that some varieties can only be produced in a certain area and cannot br produced in large quantities or under factory conditions. CHEDDAR, however lends itself well to factory techniques. Although CAESIN makes up 78% of the milk protein, there are other proteins present in smaller quantities, but they are soluble and are drained out with the WHEY. The whey may be then processed to curdle the remaining protein and used to make low fat cheese such as RICOTTA - a moist, unsalted Italian cheese. -
Rutas Gastronomicas
n o g a r A i a Va l e n c Contents Introduction ……………………………………………………………………4 The Denominations of Origin routes The wine route ……………………………………………………………………6 The cava route ……………………………………………………………………10 The olive oil route …………………………………………………………………12 The produce routes The seafood route…………………………………………………………………16 The rural produce route ……………………………………………………………18 The mountain and forest produce route ……………………………………………20 The livestock produce route ………………………………………………………22 The poultry route …………………………………………………………………24 Gastronomic map of Catalonia …………………………………………………26 The craft foods routes The sausages route ………………………………………………………………28 The cheese route …………………………………………………………………30 The pantry route …………………………………………………………………32 The routes of trades and tradition The traditional cuisine route ………………………………………………………34 The pastries route …………………………………………………………………36 The markets route…………………………………………………………………38 The food trades route ……………………………………………………………40 The museums route ………………………………………………………………42 Directory ………………………………………………………………………46 The gastronomic heritage of Catalonia Catalonia has an extraordinary cultural heritage and landscape, but it is also one of the world's main gastronomic destinations. Its cuisine is a driving force for tourism because Catalonia has a substantial supply of high-quality culinary products and services. Thus, our country's gastronomy is a first-rate asset and adds value to the rest of what the country has to offer. oistening a piece of toasted bread by rubbing it with a very mature tomato Mcut in half, drizzling it with extra virgin olive oil and then adding a pinch of salt is, for those who come from abroad, one of the best introductions to the cuisine of the country. Pa amb tomàquet is, surely, the traditional food most com- monly eaten by Catalans, even though it is a rel- atively new dish since tomatoes arrived from the Americas only a little more than five centuries ago. -
Diapositiva 1
WEDDING MENU GRAND MARINA EUROSTARS GRAND MARINA ***** GL Eurostars Grand Marina is the perfect stage to celebrate your special moments. Enjoy your wedding at the highest level and with the best amenities that will ensure a guaranteed success. We have different rooms celebrations for up to any number of guests and a natural light that lights up the room. But without doubt, one of our greatest gifts on this day is our spectacular sightseen .... Surrounded by the Mediterranean Sea and under the great mountain of Montjuïc, the beauty and serenity flaunt at the Eurostars Grand Marina. Seek advice from the best professionals and forget about the organization of the wedding ... We guarantee the best care and the most unforgettable memories. * Se WEDDING MENU GRAND MARINA 1. WEDDING CLASSIC MENU SNACKS Crunchy vegetables snacks Sellection of Boca Bits (Saffron, Squid Ink and Seaweeds) Crispy Rice Bread and Curry COLD HOT ……………………………………………………………………… …………………………………………………… Crisp ginger bread with foie mi-cuit and hazelnut Baked Sardines and Roasted Red Pepper Black Olive Crackers with Codfish Brandade Mini Brioche of Sausage and Apple Majorcan Sobrassada Brownie (soft sausage meat) with Mahón Cheese. Crispy Prawn with Romesco Sauce Clam in vinegar Chardonnay and Caviar Homemade Croquettes of Iberian Ham Galician Tuna Pie Cappuccino of Artichoke and Mushrooms Curd of Foie with Mango and roasted corn Monkfish and Shrimps Skewer in small glass with its sauce Roast Beef of Veal with goat cheese and Quince Roast Veal with Terivaky Sauce Bluefin tuna confit -
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 -
Seminario Internacional Sobre El Queso
Programa Seminario Internacional sobre el Queso Islas Canarias 1 œ 2 de Octubre de 2009 Jueves 1. Panorama internacional del sector quesero 15:00 Acto de inauguración 15:30 Legislación de la Unión Europea sobre las Denominaciones Protegidas: El futuro a la luz de la legislación adoptada en mayo del 2009. Keijo Hyvonen Director de la Agricultural Product Quality Policy. Comisión Europea. 16:00 El crecimiento del mercado quesero en Japón. Murayama Shigenobu Chairman of Japan´s NPO Cheese Profesional Association and Professional Fromager Affineur, Tokio (Japón) 16:30 Tendencias del mercado quesero en el mundo. Regi Hise Corporate Executive Chef Roth käse USA Culinary Education Center (USA) 17:00 Pausa - Café 17:30 1º Mesa Redonda: Panorama Internacional del Sector Quesero Bob Farrand Presidente de The Guild of Fine Food Limited (Reino Unido) Kobus Mulder Agri-Expo Sudáfrica. Presidente de South African Cheese Awards. Louis Aird Director de Importación/Exportación de Saputo Dairy Company (Canadá). Jamie Montgomery J. A. & E. Montgomery Ltd. (Reino Unido). Cathy Strange Whole Foods Market (USA). Coordinador: Javier Mariscal (Consejero Delegado de Proexca). 18:30 Evolución del impacto de los quesos artesanales sobra la industria quesera internacional. Estado actual en el mercado estadounidense. Cathy Strange Whole Foods MArket (USA). 19:00 Fin de la Jornada Viernes 2. Canarias una región quesera 09:00 Presentación: Factores que definen la calidad de los quesos canarios. Pilar Merino Troncoso, Consejera de Agricultura, Ganadería, Pesca y Alimentación -
Blue Cheeses Comparison Chart
BLUE CHEESES COMPARISON CHART Cheese Milk Type Additives— Acidification Shape / Size Ripening TIme Curd Treatment Draining / Pressing Aging Instructions per 1 gallon Milk Ripening of Cheese / Time to Set Temperature Mold Used Curds Blue Gouda Whole cow’s 1/8 t Meso II 86°F One 5-inch 45 minutes + 1/2-inch cubes 15 pounds for 30 minutes 50–55°F or Pinch PR Tomme mold 30–45 minutes Rest 5 min Medium pressure for 85% humidity Mix of cow & 1/4 t CC with follower Stir 5 min 4–6 hours Flip daily goat 1/4 t R Rest 5 min Brine overnight Wax after 1 week Wash curds Dry 1 -2 days Age 6 weeks—4 months Stir 10 min 2-3 days total Settle Stir 20 min Approx 1 hour total Coastal Blue Whole cow’s 1/4 t MM100 86°F One 4-inch 1 hour 1/2-inch cubes Drain 12 hours at room 50–56°F Pinch PR Camembert 1–1 1/2 hours Stir 10 min temp, turn 4 times within 85% humidity. 1/8 t CC mold Remove 2 quarts whey, 12 hours. Remove from Turn daily 1/8 t R stir 5 min form, salt. 6–8 weeks 1 T salt Drain in cheesecloth bag Place in box, 68–72°F Then wrap and place 5 min. @ 90% humidity. After in fridge for up to 4–6 Put curds into mold. 2 days, pierce horizon- months. tally and vertically. 60 hours total (21/2 days) Gorgonzola Whole cow’s 1/4 t MA 4001 90°F One 4-inch 30 minutes 3/4-inch cubes Press lightly 2 hours After 4 days, 50°F 1/4 t CC Camembert 20–30 minutes Rest 10 min Flip and press 75% humidity. -
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. -
ANALYST PRESENTATION Star Conference 2016 London, October
ANALYST PRESENTATION Star Conference 2016 London, October 6th 2016 Business combination through the merger by incorporation of Centrale del Latte di Firenze Form and terms for the transaction From September, the 30th the merger by incorporation of CLF in CLT has taken effect. TERMS FOR THE TRANSACTION Exchange Rate n. 1 new ordinary share of CLT for 6.1965 ordinary CLF shares; CLT has increased its share capital from Euro 20,600,000 to 28,840,041.20 by issuing 4,000,020 new ordinary shares; Further to the merger, CLT has changed the name in CENTRALE DEL LATTE D’ITALIA S.p.A. and the ordinary shares are still listed on the MTA STAR segment organized and managed by Borsa Italiana S.p.A. (Alphanumeric Code: CLI ); Immediately after the effectiveness of the merger, CLI has transferred the firm CLF at the value of 24,780,000 Euro into a new company 100% subsidiary of CLI called Centrale del Latte della Toscana S.p.A. with the head office and plant in Florence. October, 6th 2016 London, STAR Conference 2016 Shareholders after the transaction Finanziaria Centrale del Latte di Torino S.p.A. Lavia S.S. 36,99% 29,87% City of Florence Fidi Toscana Firenze Chamber of Commerce City of Pistoia 2,56% Luzzati's Family 5,26% 2,31% Other shareholders < 5% 3,94% 6,83% 12,25% October,October, 6 th62016th 2016 London,London, STAR STAR Conference Conference 2016 2016 The new Company Centrale del Latte d’Italia S.p.A. 100 % 100 % 50% Centrale del Latte della Toscana Centrale del Latte di Vicenza Odilla Chocolat S.r.l. -
Latte E Formaggi
LATTE E BEVANDE MARCA PRODOTTO ADDITIVO fosfato tricalcico, fosfato Alpro Soya Latte natural monopotassico Alpro Soya Latte light fosfato monopotassico Alpro Soya Latte Plus steroli vegetali fosfato tricalcico Alpro Soya Rice drink fosfato tricalcico Alpro Latte di mandorla fosfato tricalcico Alpro Bevanda alla nocciola fosfato tricalcico Sojasun Bevanda al cioccolato fosfato di calcio Coop Latte Coop Latte Bene si Coop Latte Club 4-10 Coop Latte banana Club 4-10 Coop Latte microfiltrato Scotti Chiccolat Mila Latte senza lattosio Parmalat Latte Bontà e linea Parmalat Latte prima crescita Parmalat Zimil alta digeribilità Valsoia Soia drink Tre Valli Latte vivi sano pappa reale Alpro Soya Latte Bio Matt & Biofunction Latte di riso - Calcio e Vit. D 2 Matt & Biofunction Latte di riso - Calcio e Fibre Matt & Biofunction Latte di riso - Calcio e Omega 3 Matt & Biofunction Soja Bio - Calcio Matt & Biofunction Soja Bio - Light Matt & Biofunction Soja Activ con calcio Matt & Biofunction Avena Bio - Calcio Provamel Soia drink alla vaniglia Nestlè Nesquik Vital nature Kamut bio bevanda Amalattea Latte di capra con vitamine Amalattea Amamciok latte di capra PS al cacao UHT Alce nero Solo soia biologico Granrolo Latte Yomo Granrolo Latte prima natura bio intero Granrolo Latte prima natura bio scremato Granarolo Latte alta digeribilità Granarolo Latte piacere leggero Granarolo Latte intero più giorni Granarolo Sdrink Milk Latte & Cacao UHT Granarolo Latte Accadi Granarolo Latte Accadi scremato con vitamine Vitariz Bio latte di riso Yakult Latte scremato