DOCSLIB.ORG

Of Our Dairy Products

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Of Our Dairy Products CODE ITEM # PRODUCT DA 4205 EGG (BEATERS IN QUARTS) 15/2# DA 4220 EGGS (X-LARGE) 15DZ 15DZ CASE DA 4222 EGG (REPLACER) 4/1 BOB REDMILL CASE DA 4225 EGG (WHITE) 4/128oz "EGGOLOGY" CASE DA 4227 EGGS (HARD BOILED) 10# TUB DA 4230 EGGS (HARD BOILED) 20# TUB 20# TUB DA 4232 EGGS (ORGANIC) EX-LG 15 DOZ CASE DA 4233 EGGS (MIKE & SON'S) 15DZ CASE DA 4234 EGGS (CAGE FREE) GRADE A 15DZ CASE DA 4235 EGGS (CHINO VALLEY ORGANIC) LG CASE DA 4237 EGGS (MIKE & SONS) RETAIL PAC CASE 15 DZ DA 4240 EGGS (LARGE) 15DZ 15DZ CASE DA 4242 EGG (BROWN FERTILE) 15DZ CASE DA 4245 EGGS (LIQUID) 2/20# 2/20# CASE DA 4247 EGGS (LIQUID) 15/2.2# CASE DA 4281 EGGS (DUCK) BY THE EACH EACH DA 4284 EGG (WHITES) 15/2# CASE DA 4285 EGG (YOLKS) 6/5# W/SUGAR CASE DA 4286 EGG (YOLKS) NO SUGAR 15/1# CASE DA 4297 EGGS (COLORED EASTER) 15DZ CASE DA 4300 EGGNOG (QUARTS) EACH EACH DA 4304 BUTTER (VERMONT) 12/1# CASE DA 4305 BUTTER (SWAN) 15# CASE DA 4306 BUTTER (WUTHRICH) 36/1# CASE DA 4307 CHEESE (LAHANEH L.FAT SPRED) 6X8.8oz CS DA 4310 BUTTER BALLS (UNSALTED) 18# CASE DA 4311 BUTTER BALLS (SALTED) 18# CASE DA 4315 BUTTER CHIPS (CONT.SALTED) 17# CASE DA 4320 BUTTER CHIPS (CONT. UNSALTED) 17# CASE DA 4322 BUTTER (CLARIFIED) 4# TUB TUB DA 4325 BUTTER (UNSALTED) 55#BLOCK CASE DA 4326 BUTTER (SALTED) 55#BLOCK CASE DA 4340 BUTTER (SALTED) 30/1# CASE DA 4341 BUTTER (SPRINGHILL)UNSALTED 5 5# CASE DA 4342 BUTTER (SPRINGHILL) SALTED 5# CASE DA 4343 CHEESE (HALLOUMI) 12/8.8oz CASE DA 4350 BUTTER (UNSALTED) 30/1# CASE DA 4352 CHEESE (CHEDDAR WHITE SLICED) 10# BOX DA 4360 BUTTER (PLUGRA) 36/1# CASE DA 4370 BUTTER (WHIPPED)UNSALTED 5# 5# TUB DA 4380 BUTTERMILK 1/2 gallon EACH DA 4385 BUTTER (WHIPPED) SALTED 5# 5# TUB DA 4390 CHEESE (AMERICAN SLICED)5#PKG BLOCK DA 4391 CHEESE FROMAGE D'AFFINOIS 60% 2/4.4# DA 4392 CHEESE TRUFFLE TREMOR 5# EACH DA 4400 CHEESE (ASIAGO) WHEEL-12# EACH DA 4401 CHEESE (CABOT) CHEDDAR 11# EACH DA 4405 CHEESE (BOURSIN W/GARLIC & HER 12/5.5oz DA 4408 CHEESE (DANISH BLUE CHEESE) 7# EACH DA 4409 CHEESE (AGUR BLEU) 5# EACH DA 4410 CHEESE (BRIE 1 KILO) WHEEL EACH DA 4411 CHEESE (GOUDA DOUBLE CREME)10# CASE DA 4412 CHEESE (BARBER CHED) 4/2.5# CASE DA 4413 CHEESE (SHAFT BLUE) WHEEL 6/7# EACH DA 4414 CHEESE (BLEU POINT REYES)6# EACH DA 4415 CHEESE (BLUE STILTON) APP 9# BLOCK DA 4416 CHEESE (BLUE SHAFT WHEEL) 6# EACH DA 4417 CHEESE (CHEDDAR) BLOCK 41/42APPRX DA 4418 CHEESE (CAMBOZOLA) 5# WHEEL EACH DA 4419 CHEESE (BEL PAESE) 5# WHEEL EACH DA 4420 CHEESE (CHEDDAR) 5# BLOCK DA 4421 CHEESE (DI STEFANO RICOTTA) BOX DA 4422 CHEESE (FISCALINI CHEDDAR) 1/4 WHEEL DA 4423 CHEESE (STRACCIATELLA) 3# CASE DA 4424 CHEESE (CHEDDAR SMOKED) 5# EACH DA 4425 CHEESE (CHEDDAR SHARP) 5# BLOCK DA 4427 CHEESE (CHEDDAR SLICED) 10# CASE DA 4428 CHEESE (CHEDDAR) HOOK DA 4429 CHEESE (CHEDDAR "FINE" SHRED) 5# BAG DA 4430 CHEESE (CHEDDAR SHRED) 5# BAG DA 4431 CHEESE (TILLAMOOK CHED)SHARP 5# BLOCK DA 4432 CHEESE (CHEDDAR WHITE) 10# BLOCK DA 4433 CHEESE (GRANA PADONA) 9# APPR EACH DA 4436 CHEESE (DRAKE) CHEVRE 10# BAG DA 4437 CHEESE (SAGE DERBY) 9# WHEEL DA 4438 CHEESE (COTIJA) 10oz PKG PKG DA 4439 CHEESE (COTIJA) 6/5# GRATED CASE DA 4440 CHEESE (COTTAGE LOWFAT) 5# TUB DA 4445 CHEESE (COTTAGE) REGULAR 5# TUB DA 4446 CHEESE (COOPER) CHEEDAR BLOCK DA 4448 CHEESE (PARMESAN SHAVED) 5# BAGS DA 4449 CHEESE (CREAM) 6/3# PHILLY CASE DA 4450 CHEESE (CREAM) 3# BLOCK 3# BLOCK DA 4451 CHEESE (LAMB CHOPPER) 1/4 WH 1/4 WHEEL DA 4452 CHEESE (HUMBOLDT FOG) 5# APPRO EACH DA 4453 CHEESE (CREAM) 30# BLOCK CASE DA 4454 CHEESE (MIDNIGHT MOON) 9# APP EACH DA 4455 CREAM (PASTRY PRIDE) 12/2# CASE DA 4456 CHEESE (CREAM) 1OZ 100CT CASE DA 4457 CHEESE (CREAM) "LITE" PACKAGE DA 4458 CHEESE (CREAM WHIPPED) 3# TUB DA 4460 CHEESE (CRUMBLED BLUE) 5# BAG DA 4470 CHEESE (FETA) 9# TUB DA 4472 CHEESE (FROMAGE BLANC) 2/4# CASE DA 4474 CHEESE (SAINT ANDRE) APPR 4# BLOCK DA 4475 CHEESE (GRUYERE) 4.75 APPROX EACH DA 4477 CHEESE (GOUDA SMOKED) 6# appro EACH DA 4478 CHEESE (GOUDA) 10# BLOCK DA 4479 CHEESE (FARMERS) 3# PKG EACH DA 4480 CHEESE (GOAT) 12/11oz CASE DA 4482 CHEESE (GOAT CHEESE CRUMBLE) 2/2# CASE DA 4485 CHEESE (GOAT) 2/4# TUB CASE DA 4486 CHEESE (PURPLE HAZE) 6/4OZ CASE DA 4490 CHEESE (GORGONZOLA) WHEEL 8# EACH DA 4491 CHEESE (CAMEBERT) 6/8OZ CASE DA 4492 CHEESE (REQUESON) 10# TUB DA 4493 CHEESE (GORGONZOLA CRUMBLE) CASE DA 4495 CHEESE (HAVARTI PLAIN) 9# BOX DA 4497 CHEESE (MANCHEGO WHEEL) 7# EACH DA 4500 CHEESE (FETA CRUMBLES) 5# BAG DA 4505 CHEESE (MASCARPONE) 5# TUB DA 4510 CHEESE (MONT-JACK) 5# BLOCK DA 4511 CHEESE (JACK WHEEL DRY) 8# WHEEL DA 4512 CHEESE (MONT-JACK) FINE SHRED 5# BAG DA 4515 CHEESE (FONTINA WHEEL) 14# BLOCK DA 4520 CHEESE (MONT-JACK) SHRED 5# BAG DA 4530 CHEESE (MOZ. BALLS) 2/3#TUB CASE DA 4539 CHEESE (PIAVE AGED) 13# CW POUND/CASE DA 4540 CHEESE (MOZZARELA LOAF) 5.7# BLOCK DA 4542 CHEESE (MOZ. SMOKED) 12# CW BOX DA 4544 CHEESE (OAXACA) 2/5# CASE DA 4545 CHEESE (MOZ. BOCCOCINI) 3# TUB DA 4546 CHEESE (BURRATE) 3/1# TUB CASE DA 4547 CHEESE (DISTEFANO) 12/4oz BURR CASE DA 4548 CHEESE (MOZ. 8oz) 3# TUB DA 4549 CHEESE (MOZZ PEARLS) 12# CASE DA 4550 CHEESE (MOZ. CILIEGINE) 12# CASE DA 4551 CHEESE (EMMENTAL) APPROX 8# EACH DA 4552 CHEESE (MOZ. OVALINE) 4oz 4/3# CASE DA 4554 CHEESE (PECORINO PEPE NERO) WHEEL DA 4558 CHEESE (TRUFFLE,BOSCHETTO) 6/1# CASE DA 4559 CHEESE (DI STEFANO) 2oz BURRAT CASE DA 4560 CHEESE (MOZ. SHREDDED) 5# BAG DA 4565 CHEESE (MUENSTER LOAF) 8# BLOCK DA 4570 CHEESE (PARMESAN GRATED) 5# BAG DA 4572 CHEESE (MONTASIO) 13# CW POUND/CS DA 4580 CHEESE (PARMESAN SHRED) 5# BAG DA 4581 CHEESE (PEPPERJACK SLICE)10# EACH DA 4582 CHEESE (MONT-JACK) SLICED 10/1# CASE DA 4583 CHEESE (PARMESAN)-"BABY" WHEEL DA 4584 CHEESE (PARM 1/4 WH) REGGIANO 1/4 WHEEL DA 4585 CHEESE (PEPPERJACK BLOCK) 5# EACH DA 4586 MOZARELLA CURD GIOIA 5# bag 5# bag DA 4587 CHEESE (50/50% BLEND)FINE 5# BAG DA 4588 CHEESE (PORT SALUT) 5# APPRO EACH DA 4589 CHEESE (BARELY BUZZED) 5# BLOCK DA 4590 CHEESE (PROVOLONE WHEEL) 12# WHEEL DA 4591 CHEESE (VELVETA SPREAD) 5# BOX DA 4592 CHEESE (PROVOLONE) SLICED 10/1 BOX DA 4593 CHEESE (PEPPERJACK SHRED) 5# BAG DA 4595 CHEESE (CABRA AL VINO) 2/6# CASE DA 4600 CHEESE (FRESCO RANCHERO) PKG 10oz PACK DA 4601 CHEESE (FRESCO) DON FRAN 14# WHEEL DA 4602 CHEESE (PANELA) 10oz PKG PACKAGE DA 4603 CHEESE (SWISS-SHRED)4/5# CASE DA 4604 CHEESE (TOMME DE SAVOIE) 4# WHEEL DA 4605 CHEESE (RICOTTA SALATA) 5# WHEEL DA 4610 CHEESE (RICOTTA) 5# TUB DA 4611 CHEESE (RICOTTA) 4# "GIOIA" TUB DA 4612 CHEESE (ROMANO PECORINO) 14# EACH DA 4615 CHEESE (ROQUEFORT) - 6# APPROX EACH DA 4620 CHEESE (SWISS NAT) 8.5# BLOCK EACH DA 4623 CHEESE (COTIJA) DON FRAN. 15.5# BLK DA 4630 CHEESE (SWISS SLICED) 10/1# CASE DA 4635 CHEESE (TALEGGIO) 5# WHEEL BLOCK DA 4640 CREAM (MANUFACTURING) 1/2 GL EACH DA 4641 CHEESE (COMTE, GRUYERE) 1/4 WH EACH DA 4645 CREAM (WHIP IN AREOSOL)12/15oz CASE DA 4650 CREAM (WHIPPING LIQUID) 12QT CASE DA 4653 CHEESE (MONTEREY JACK) 40# BLOCK DA 4654 MILK (ALMOND) 6-1/2GAL CASE DA 4655 CREAMER (HALF & HALF) 400ct CASE DA 4656 MILK (ORGANIC ALMOND) 12/32OZ CASE DA 4658 CREMA MEXICANA 32# TUB TUB DA 4659 CREMA MEXICANA 12/15oz CASE DA 4660 CREAMER (HALF & HALF) QUART EACH DA 4661 CREAMER (ORGANIC HALF & HALF) QUARTS DA 4662 CREAM (DEVONSHIRE) 12/6OZ CASE DA 4663 MILK (ALMOND) BARISTA BLEND 6/32oz CS DA 4665 CREAMER (MOCHA MIX) 1/2oz 288ct CASE DA 4675 CREAMER (NON DAIRY) 1/2oz 400ct CASE DA 4679 MILK (ORGANIC) IN GALLONS CASE DA 4680 CREAMER (DAIRY-FREE) QUART QUART DA 4684 CREAMER (HAZELNUT) 1/2oz 288ct CASE DA 4685 CREAMER (HAZELNUT) PINTS EACH DA 4686 CREAM (ORGANIC WHIPPING) PINT CASE DA 4687 CREAMER (FRENCH VAN.)1/2oz 288ct CASE DA 4688 CREAMER (IRISH CREAM) 1/2oz 288ct CASE DA 4689 CREAMER (FRENCH VANILLA) PINT PINT DA 4690 CREAM (ORGANIC VALLEY) 12/16OZ CASE DA 4692 CREME FRAICHE 5# TUB DA 4700 MARGARINE (UNSALTED) BLOCKS 30/1# DA 4704 MILK (CHOCOLATE) L/FAT H/GAL EACH DA 4706 MILK (CHOCOLATE) DISPENSER 6GA DA 4707 MILK (CHOC. LOW FAT) 35@1/2PT CASE DA 4708 MILK (FAT FREE) DISPENSER 6GA DA 4709 MILK (FAT FREE) 10oz EACH DA 4710 MILK (FAT FREE) 1/2 GALLON EACH DA 4711 MILK (COCONUT) SILK 6/64oz CASE DA 4712 MILK (LACTAID) FAT FREE 1/2GAL 1/2 GAL DA 4713 MILK (REGULAR) 12/14OZ CASE DA 4714 MILK (REGULAR) 30/16OZ CASE DA 4716 MILK (REDUCE 2%) 30/16OZ CASE DA 4718 MILK (ALMOND) PACIFIC 12/32oz CASE DA 4720 MILK (FAT FREE) 35@1/2 PINT CASE DA 4725 MILK (FAT FREE) QUART QUART DA 4730 MILK (FAT FREE) GALLON GALLON DA 4732 MILK (FAT/FREE) ORGANIC 1/2GL EACH DA 4733 MILK (REDUCE/FAT) ORGANIC 1/2 GAL DA 4734 MILK (REDUCED) DISPENSER 6GA DA 4735 MILK (REDUCED FAT) 10oz EACH DA 4740 MILK (REDUCED FAT) 2% 1/2GAL 1/2 GAL DA 4745 MILK (REDUCE) 2% 35@1/2 PT CASE DA 4747 MILK (REDUCED FAT) 105/4oz CASE DA 4748 MILK (1% LOW FAT) 1% HALF/GAL HALF GAL DA 4749 MILK (1% LOW FAT) 1% GALLON GALLON DA 4750 MILK (REDUCED FAT) 2% GALLON 1GAL DA 4751 MILK (1% LOW FAT) 1% QUART QUART DA 4752 MILK (REDUCED FAT) QUART QUART DA 4753 MILK (REGULAR) ORGANIC 1/2 GAL EACH DA 4754 MILK (REG) DISPENSOR 6GAL EACH DA 4755 MILK (REGULAR) 1/2 GALLON 1/2 GAL DA 4756 MILK (REGULAR) QUART QUART DA 4758 MILK (1% L/FAT) 35@1/2PT CASE DA 4760 MILK (REGULAR) 35@ 1/2 PINT CASE DA 4761 MILK (TOASTED COCONUT) 6/64OZ CASE DA 4762 MILK (REGULAR) PINT PINT DA 4765 MILK (REGULAR) GALLON GALLON DA 4766 MILK (CHOCOLATE) 10oz EACH DA 4767 MILK (REGULAR) 10oz EACH DA 4768 MILK (SOY)REGULAR QUART EACH DA 4769 MILK (SOY)VANILLA QUART EACH DA 4770 SOUR CREAM (5#TUB) TUB DA 4773 SOUR CREAM (FAT FREE) PINTS PINT DA 4774 YOGURT (WHOLE PLAIN) 6/QUART CASE DA 4775 SOUR CREAM (4GAL TUB) TUB DA 4780 IMO (IMITATION SOUR CREAM) 32# DA 4787 YOG (FAGE) PLAIN 6/17.6OZ CASE
Load more

Recommended publications
  • 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.
    [Show full text]
  • Use of Iodised Salt in Cheese Manufacturing to Improve Iodine Status in the UK
    Use of iodised salt in cheese manufacturing to improve iodine status in the UK by Suruchi Pradhan A thesis submitted in partial fulfilment for the requirements for the degree of Doctor of Philosophy at the University of Central Lancashire November/2019 1 STUDENT DECLARATION FORM Type of Award Doctor of Philosophy in Nutrition School School of Sports and Health Sciences Sections marked * delete as appropriate 1. Concurrent registration for two or more academic awards *I declare that while registered as a candidate for the research degree, I have not been a registered candidate or enrolled student for another award of the University or other academic or professional institution 2. Material submitted for another award *I declare that no material contained in the thesis has been used in any other submission for an academic award and is solely my own work. Signature of Candidate ______ ________________________________________________ Print name: Suruchi Pradhan ____________________________________________________________ 2 Abstract Iodine is an essential trace mineral. Iodine deficiency during pregnancy can lead to adverse postnatal consequences such as impaired mental development, reduced intelligence scores and impaired motor skills in the offspring of the deficient women (Khazan et al., 2013, Rayman et al, 2008). There is growing evidence in the UK of low dietary iodine intakes and potential iodine deficiency in vulnerable populations (pregnant women and women of child bearing age group) (Rayman and Bath, 2015, Vanderpump et al., 2011) and a paucity of information on the iodine content of food products. In developing countries where iodine deficiency is widespread, salt has successfully been used as a vehicle for iodine fortification, however iodised salt is not widely available in UK supermarkets and there are valid health concerns about promoting salt intake.
    [Show full text]
  • Scandinavian Cheeses Malcom Jarvis Quesodiego Cheese Club, 19 February 2013
    Scandinavian Cheeses Malcom Jarvis QuesoDiego Cheese Club, 19 February 2013 Scandinavia is a historical region in Northern Europe characterized by a common ethno- cultural Germanic heritage and related languages. This region encompasses three kingdoms of Denmark, Norway, and Sweden. Modern Norway and Sweden proper are situated on the Scandinavian Peninsula, whereas modern Denmark is situated on the Danish islands and Jutland. Sometimes the term Scandinavia is also taken to include Iceland, the Faroe Islands, and Finland, on account of their historical association with the Scandinavian countries. Such usage, however, may be considered inaccurate in the area itself, where the term Nordic countries instead refers to this broader group. The vast majority of the human population of Scandinavia are Scandinavians, descended from several (North) Germanic tribes who originally inhabited the southern part of Scandinavia and what is now northern Germany, who spoke a Germanic language Pairing wines and cheeses from the same region is a good, “safe” place to start wine and cheese combinations. Unfortunately, the Scandinavian countries do not make any good wine that I am aware of. Cheeses Of Norway Gammelost It is a traditional Norwegian ripened table cheese with irregular blue veins made principally in the counties of Hardanger and Sogn. It is rich in protein with low fat content, measuring 1% fat and 50% protein. Moisture, not more than 52 percent (usually 46 to 52 percent) ash, 2.5 percent; and salt (in the ash), 1 percent Its name translates as "old cheese" because the rind grows a mould that makes it look old before its time.
    [Show full text]
  • Continental Cheese 2016
    The Cheese Man French Baby Brie 1kg Cows, Veg FR002 A soft, creamy cheese that is ready to eat from young until end of life. Ideal for both culinary and cheeseboard use Brie 60% 3kg Cows, veg FR004 Brie de Meaux 3kg Cows, FR005 A full flavoured AOC brie that ripens from a firm core to smooth, runny, Unpast creamy consistency with a deeper flavour and aroma over its life Brie de Meaux ¼ 700g Cows FR097 Brie de Pays 2.5kg Cows, FR006 Inside its velvety ivory rind, it ripens to a thick soft silky core that is rich Unpast and full bodied with mushroomy, savoury and sweet notes Brie wedges 200g Cows, Veg FR009 Classic brie that ripens from a firm core to smooth, runny, creamy consistency with a deeper flavour and aroma over its life. Brique Brie 900g Cows, Veg FR010 Creamy brick-shaped brie ideal for slicing throughout its life. A favourite for sandwich makers Camembert small boxed 145g Cows FR016 Bold and rich, yet creamy. Not Vegetarian! Camembert small boxed 125g Cows, Veg FR014 Miniature version of a classic Camembert that ripens over its life from a firm core to smooth, runny consistency with a deeper flavour and aroma. Presented in a wooden box for baking Camembert portions 250g Cows, Veg FR012 Camembert Boxed 250g Cows, Veg FR015 Wonderfully smooth and creamy, this award-winning cheese has fantastic flavour and very moreish Presented in a wooden box for baking Camembert Calvados 250g Cows, FR017 A traditional farmhouse-made cheese which is produced in several steps; it Unpast is first aged as a standard Camembert, the rind is then carefully removed and the cheese is dipped in a Calvados and Cider mixture, and finally it is covered in a fine biscuit crumb.
    [Show full text]
  • Port, Sherry, Sp~R~T5, Vermouth Ete Wines and Coolers Cakes, Buns and Pastr~Es Miscellaneous Pasta, Rice and Gra~Ns Preserves An
    51241 ADULT DIETARY SURVEY BRAND CODE LIST Round 4: July 1987 Page Brands for Food Group Alcohol~c dr~nks Bl07 Beer. lager and c~der B 116 Port, sherry, sp~r~t5, vermouth ete B 113 Wines and coolers B94 Beverages B15 B~Bcuits B8 Bread and rolls B12 Breakfast cereals B29 cakes, buns and pastr~es B39 Cheese B46 Cheese d~shes B86 Confect~onery B46 Egg d~shes B47 Fat.s B61 F~sh and f~sh products B76 Fru~t B32 Meat and neat products B34 Milk and cream B126 Miscellaneous B79 Nuts Bl o.m brands B4 Pasta, rice and gra~ns B83 Preserves and sweet sauces B31 Pudd,ngs and fru~t p~es B120 Sauces. p~ckles and savoury spreads B98 Soft dr~nks. fru~t and vegetable Ju~ces B125 Soups B81 Sugars and artif~c~al sweeteners B65 vegetables B 106 Water B42 Yoghurt and ~ce cream 1 The follow~ng ~tems do not have brand names and should be coded 9999 ~n the 'brand cod~ng column' ~. Items wh~ch are sold loose, not pre-packed. Fresh pasta, sold loose unwrapped bread and rolls; unbranded bread and rolls Fresh cakes, buns and pastr~es, NOT pre-packed Fresh fru~t p1es and pudd1ngs, NOT pre-packed Cheese, NOT pre-packed Fresh egg dishes, and fresh cheese d1shes (ie not frozen), NOT pre-packed; includes fresh ~tems purchased from del~catessen counter Fresh meat and meat products, NOT pre-packed; ~ncludes fresh items purchased from del~catessen counter Fresh f1sh and f~sh products, NOT pre-packed Fish cakes, f1sh fingers and frozen fish SOLD LOOSE Nuts, sold loose, NOT pre-packed 1~.
    [Show full text]
  • 2019 Results ICDA.Pdf
    Class Description Gold Silver Bronze VHC VHC DP1 Best Showdressed Farmhouse / Joseph Heler Ltd 4 Traditional Cheese in the following classes DP2 to DP19. Automatic Entry Showdressed cheese DP2 Farmhouse / Traditional Cheshire Carron Lodge 10 Belton Farm Limited1 Belton Farm Limited 5 Cheese - White. Any weight. Traditional Cheshire Cheese Trad White Cheshire Trad White Cheshire DP3 Farmhouse / Traditional Cheshire Belton Farm Limited 3 Applebys 4 Belton Farm Limited 1 Dewlay 2 Cheese - Coloured. Any weight. Cheesemakers Trad Coloured Cheshire Raw Milk Traditional Trad Coloured Cheshire Coloured Cheshire DP4 Farmhouse / Traditional Mild Belton Farm Limited 1 Hayfields Dairy 4 Hayfields Dairy 2 Cheddar - White or Coloured. Any weight Mild Coloured Cheddar - Top Hat DP5 Farmhouse / Traditional Medium Hayfields Dairy 1 Hayfields Dairy 3 Barbers Farmhouse 2 Cheddar - White or Coloured. Any Cheesemakers weight Farmhouse Medium Cheddar Sponsored by : - High quality ingredients for the dairy industry 1 Class Description Gold Silver Bronze VHC VHC DP6 Farmhouse / Traditional Mature Trethowans Dairy 8 Keens Cheddar Raw 7 Ashley Chase Estate 1 Barbers Farmhouse 3 Cheddar - White or Coloured. Any Ltd Milk Cheddar Cheesemakers weight Pitchfork - organic, Raw milk Traditional Cave aged cheddar Farmhouse Mature Cheddar unpasteurised cheddar Mature Cheddar DP7 Farmhouse / Traditional Extra Ashley Chase Estate 4 Barbers Farmhouse 5 Keens Cheddar Raw 3 Matured Cheddar - White or Cheesemakers Milk Cheddar Coloured. Any weight Cave aged cheddar Farmhouse Extra Mature Raw Milk Traditional Extra Cheddar Mature Cheddar DP8 Farmhouse / Traditional Vintage Ashley Chase Estate 1 Barbers Farmhouse 5 Butlers Farmhouse 6 Cheddar - White or Coloured. Any Cheesemakers Cheeses weight Cave aged cheddar Farmhouse Vintage Cheddar Farmhouse Vintage Cheddar DP9 Farmhouse / Traditional Crumbly Greenfields dairy 3 Greenfields dairy 9 Dewlay 8 Lancashire Cheese.
    [Show full text]
  • Imported Cheese Guide
    Imported Cheese Guide BELGIUM / ARGENTINA 3 CANADA 4 CANADIAN SPECIALTY 5 DENMARK 6 DANISH SPECIALTY / FINLAND 7 ENGLAND 8 ENGLISH WENSLEYDALE 9 WALES 10 FRANCE 11 FRENCH SPECIALTY / FRENCH AIR 12 GERMANY 13 GREECE / BULGARIA / CYPRESS 14 HOLLAND 15 BEEMSTER SPECIALTY 16 IRELAND / NORWAY 17 ITALY 18 ITALIAN SPECIALTY 19 ITALIAN AIR 20 POLAND 21 SPAIN 22 SPANISH SPECIALTY / SPANISH AIR 23 DELIVERY SCHEDULE SWITZERLAND 24 STOCKED - Product is ordered and shipped with your regular delivery, these items are denoted with an asterisk throughout the catalog. UNITED STATES OF AMERICA 26 CROSS DOCK - Product must be ordered by 10:00am BUTTERS & CREAMS 27 Tuesday, and arrives into Lipari the following Monday. It will ship out on your next delivery beginning Tuesday. Product ACCOMPANIMENTS 28 will arrive within 10 days to your store. CHARCUTERIE 30 AIR FREIGHT - Products are flown in specially for you, and can take up to 20 days to arrive to your store. MARKETING IDEAS 31 *DENOTES STOCKED ITEMS 2 Belgium & Argentina CHIMAY A LA BIERE GRAND CLASSIQUE CHEESE Washed in the beer produced by the Slightly pungent, supple and creamy, the Trappist Monks in the Chimay monastery. carefully crafted Chimay Classis is the pride CHIMAY 198909 1/5 lb. of the Chimay monastery’s line of chesses. CHIMAY 382873 1/5 lb. GRAND CRU CHEESE Semi hard, matured in the cellars of the REGGIANITO Trappist Abbey for 6-8 weeks until its floral When Italians immigrated to Argentina, they aromas reach peak. began making it locally. Reggianito is cured CHIMAY 382890 1/5 lb. longer than any other South American hard cheese, leading to a rich, enhanced flavor.
    [Show full text]
  • Pdf 448.25 K
    J. of Food and Dairy Sci., Mansoura Univ., Vol 10 (12):509 - 514 , 2019 Journal of Food and Dairy Sciences Journal homepage: www.jfds.mans.edu.eg Available online at: www. jfds.journals.ekb.eg Chemical, Microbiological and Sensory Evaluation of some Roquefort Cheese Existed in Egyptian Markets Abd El- Rahim, A. M.* Cross Mark Dairy Science Department Assiut University -Egypt ABSTRACT Eight blue-veined type cheeses (one domestic, seven imported Roquefort cheeses) were examined. Results showed that, % of fat and fat in dry matter ranged between (29 to 36) and (52.51 to 64.96), respectively. Moisture and total solids contents ranging between (39.44 to 45.02) and (54.98 to 60.56) respectively, while soluble nitrogen and amino nitrogen, were (42.51 and 50.48), (18.21 to 22.00) respectively. Total protein and its percentage in the dry matter, the results ranging between (18.66 to 23.00) and (31.22 to 43.60) respectively. the concentrations of both tyrosine and tryptophan acids ranged from (0.36 to 0.44) and (0.42 to 0.55). free fatty acids and volatile fatty acids, ranged from (33.00 to 70.00) and (15.00 to 42.00) . The microbial load ranged between (2.3 x 10 5 to 18.5 x 10 5). While fungi and yeasts ranged between (14.5 x 10 5 to 150.1 x 10 5) cfu. Coliform bacteria group and the anaerobic spore former bacteria had not been detected in all investigated cheese samples. study showed that the presence of roquefortin C in all cheese samples with a range of (1.9 to 5.21) with an average of 3.58, and the cheese samples number 3, 7, and 8 contained benicelic acid and were not detected in the rest of the samples, while the study confirmed that all samples, were completely devoid of both aflatoxin G1, M1, B2, and B2.
    [Show full text]
  • Yeast Diversity in Blue-Mould Ripened Cheeses
    Copyright Statement I hereby grant to the University of the Free State and its agents the non-exclusive license to archive and make accessible my thesis, in whole or in part in all forms of media, now or hereafter known. I retain all other ownership rights to the copyright of the thesis. I also retain the right to use, in future works, all or part of this thesis. In addition, I hereby certifiy that, if appropriate, I have obtained written permission from the owner(s) of third party copyrighted matter to be included in my thesis. Use or inclusion of any portion of this thesis in a work intended for commercial use will require clearance by the copyright owner. Copyright by Paul Human de Jager ALL RIGHTS RESERVED Yeast diversity in blue mould ripened cheeses. Paul Human de Jager Yeast diversity in blue mould ripened cheeses. by Paul Human de Jager Submitted in fulfilment of the requirements for the degree of MAGISTER SCIENTIAE in the Faculty of Natural and Agricultural Sciences, Department of Microbiology, Biochemistry and Food Science, University of the Free State Bloemfontein January 2003 Supervisor: Prof. B.C. Viljoen Man wonders over the restless sea, the flowing water, the sight of the sky, and forgets that of all wonders man himself is the most wonderful; St. Augustine, (quoted from Hoebel, 1949, 1.). ACKNOWLEDGEMENTS I would like to thank the following persons and institutions: • Prof. Bennie Viljoen for his guidance and support during this study. • The National Research Foundation for their financial support. • Mr Mike La Grange and Simonsberg cheese for generously donating cheese samples throughout this study.
    [Show full text]
  • Cheeses Part 1
    Ref. Ares(2013)3642812 - 05/12/2013 Annex II. Summary information 2. Cheeses Country of origin Product Geographical indication proposed for protection Italy Cheeses Asiago Spain Cheeses Arzùa-Ulloa France Cheeses Brie de Meaux France Cheeses Camembert de Normandie France Cheeses Comté Denmark Cheeses Danablu Netherlands Cheeses Edam Holland France Cheeses Emmental de Savoie Greece Cheeses Φέτα / Feta Italy Cheeses Fontina Italy Cheeses Gorgonzola Netherlands Cheeses Gouda Holland Italy Cheeses Grana Padano Greece Cheeses Γραβιέρα Κρήτης / Graviera Kritis Spain Cheeses Idiazábal Greece Cheeses Κασέρι / Kasseri Greece Cheeses Κεφαλογραβιέρα / Kefalograviera Spain Cheeses Mahón-Menorca France Cheeses Mont d'Or / Vacherin du Haut-Doubs Italy Cheeses Mozzarella di Bufala Campana Italy Cheeses Parmigiano Reggiano Italy Cheeses Pecorino Romano Italy Cheeses Pecorino Sardo Italy Cheeses Pecorino Toscano Italy Cheeses Provolone Valpadana Portugal Cheeses Queijo S. Jorge Portugal Cheeses Queijo Serra da Estrela 2 Spain Cheeses Queso Manchego France Cheeses Reblochon / Reblochon de Savoie France Cheeses Roquefort Italy Cheeses Taleggio Austria Cheeses Tiroler Bergkäse United Kingdom Cheeses White Stilton cheese / Blue Stilton cheese 3 C 321/24 I EN I Official Journal of the European Union 29.12.2006 For both 'Asiago' types, phwcal and time parameters are given regarding the production methods used. For ripened 'Asiago', Lysozyme (k 1105) may be added to the processed milk, except for cheeses additionally marked as mountain product. \ Detailed technical information (tenWrature and humidity) regarding the conditions in which the processing takes place is provided also for cheesk maturation and storage. The minimum maturation period for ripened 'Asiago' is indicated (60 days or 90 dalfor cheeses additionally marked as mountain product).
    [Show full text]
  • Download Our Charcuterie Guide
    Charcuterie doesn’t have to be complicated. Just include soft and hard cheeses, with both cured and smoked meats, so your board has a balanced variety of flavors and textures. Most importantly, have fun and get creative! FINGER FOODS & FRUITS SPREADS & DIPS Use tart and sour flavors to round Jams, preserves, and condiments are a great way out the richness of your meat and to expand your available options and balance out cheese. Olives and pickles can every bite. We suggest having something sweet add texture as well. with something tart or acidic, like mustard. NUTS & DRY FRUITS Use nuts and dry fruits for more flavor and variety. MEATS & CHEESES CRACKERS & BREADS The main stars of every charcuterie are the Slice your bread into pieces, and fan meats and cheeses. For best results, have them out for a beautiful display. Toast a variety of hard salamis and cold cuts (like your bread lightly for a firmer slice, or prosciutto) with a mix of hard and soft cheeses. not at all if you prefer a softer bite. CHEESE 2-5 varieties of soft or hard cheeses FRESH FRUIT & VEGGIES 1-3 varieties of fresh fruits BelGioioso Marinated Fresh Mozzarella Grapes (Red and Green) Castello Danish Blue Cheese Strawberries, halved French Brie Couronne Cheese Blueberries Clawson White Stilton, Mango and Ginger Raspberries Milton Creamery Prairie Breeze SPREADS & DIPS 1-2 varieties of spreads & dips Milton Creamery 4 Alarm Cheddar Divina Chili Fig Spread MEAT 2-5 varieties of cured or smoked meats Divina Sour Cherry Spread Velvet Bees Honey Butter Columbus Soppressata
    [Show full text]
  • Cheese List 2016
    CHEESE LIST 2016 According to ancient records passed down through the centuries, the making of cheese dates back more than 4,000 years. No one really knows who made the first cheese, but what we do know is that cheese is one of life’s great food pleasures. As cheese making flourished in Europe and became an established food, so the more than 400 varieties of cheese now produced around the world offer us an interesting, delightful and expansive selection of cheese varieties. At Bluerock, we are proud to offer a wide range of quality cheese from both New Zealand and around the world. Their characters, flavours and uniqueness created by difference in milk source (both area and animal), fermentation and ripening conditions, as well as size and shape, with many still produced in the communities where they originated; Gouda and Edam from the Netherlands, Cheddar from England, Emmentaler and Gruyère from Switzerland, Parmesan from Italy, and Feta from Greece and Bulgaria to name a few. PRODUCT INDEX CHEESE & DAIRY PARMIGIANO REGGIANO 14MNTH FOOD SNOB BULGARIAN GOAT FETA BULGARIAN COW FETA BULGARIAN SHEEP FETA PARMIGIANO REGGIANO 30MNTH DANISH CREAMY BLUE PARMIGIANO REGGIANO 24MNTH DANISH FETA CUBES GRANA PADANO ZARPELLON 1KG DANISH HAVARTI CHEESE EMBORG BLUE RIVER EMBORG EMMENTAL SLICES TUSSOCK CREEK FETA EMBORG HAVARTI SLICES VINTAGE FETA EMBORG GOUDA SLICES MONOWAI HALLOUMI EMBORG SWISS SLICES CURIO BAY PECORINO EMBORG CHEESE DANABLU BLACKMOUNT CHEDDAR EMBORG FRENCH GOAT CHEESE NATURAL EMBORG FRENCH GOAT CHEESE (ASH) LA CASA EMBORG CHEESE
    [Show full text]