What's up with the Cheese Lady?

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What’s up with the Cheese Lady? Moser Chardonnay (Camembert style) Similar to a baby Camembert, Moser Chardonnay is a small wheel made from organic milk, then washed in organic chardonnay wine. The wine helps the tiny wheel develop a thin, soft rind of white mold. Due to the expense of organic certification, and the fact that the cheese needs to be flown in by air, it is extremely rare and only available for a short time. Rich and creamy with a slight sharpness in the finish, it is much like Tomme Vaudoise, another Swiss made cheese, which has the same thin, felt like rind. Beeler Appenzeller Rolf Beeler is a reknowned affineur, supporting high-quality, artisanal cheesemaking and selecting each cheese accordingly. Appenzeller is a nutty, dense, and sweet, this Swiss alpine classic is made from cow’s milk. It pairs well with your favorite northern Italian red wine, a porter or stout, and a select number of dry Basque farmhouse ciders. Appenzeller is an ancient Swiss mountain cheese whch some say may date back to the days of Charlemagne. IN fact, the cheese was used as currency in the 8th and 9th century. l’ Edel de Cleron L'Edel de Cleron is a pasteurized version of the famous French cheese Vacherin Mont D’or, which is illegal in the United States due to the laws regarding pasteurized cheese. Produced in the Franche-Comte region of France, l'Edel de Cleron is a cow's milk cheese that is bound by a strip of spruce bark that not only helps the cheese retain its shape, but also gives it a rustic aroma. Sometimes this cheese is referred to as “faux Vacherin”. It has a bloomy rind with a creamy interior that becomes more woodsy and mushroomy in flavor and aroma as you get closer to the rind. The cheese is best eaten when it’s ripe and the interior is runny and needs to be eaten with a spoon. Secret de Scey (Morbier style) A semi-firm washed- rind cheese in the style of Morbier from the Franche-Comté region of France. Made from pasteurized cow’s milk and aged 2-4 months, Secret de Scey has a creamy semi-soft paste with the signature Morbier streak of vegetable ash across the center. Since Morbier is not allowed to be imported into the U.S., this is noted as the replacement or “Faux Morbier” to cheese-mongers. .

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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
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The Cheeses of France
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Brie/Camembert
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Tales of Mold-Ripened Cheese SISTER NOËLLA MARCELLINO, O.S.B.,1 and DAVID R
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Our Story Of
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Camembert and Brie
Dairy Foods Consulting Westminster Artisan Cheesemaking Peter Dixon, MS Artisan Cheesemaker Camembert and Brie Although similarities occur in the way these cheeses are made and ripened, Camembert originated in Normandy and Brie in the Ile-de-France, a region surrounding Paris. Another difference between Brie and Camembert is the size. Brie is made in one-kilo 9” diameter (2.2-2.5 lb.) and Grand 14.5” diameter (5-6 lb.) wheels; Camembert is made in a 4” diameter (250 gram or 8.5 oz.) disc. The thickness of both is approx. 1.25“. In the traditional methods of making of these cheeses, raw milk is used and the cheeses are aged a minimum of 21 days before sale. The well known raw milk Brie cheeses are Brie de Melun and Brie de Meaux. The Camembert de Normandie should have “au lait cru” and “moule a la louche” displayed on the label to be authentically made from raw milk. When the curd is ladled by hand, it drains for a longer time, up to 48 hours, before the cheeses can be removed from the forms. Hand salting with a coarse flake salt is required. These three cheeses are designated as A.O.C. so the names are protected and the entire processes of making the cheeses follows strict guidelines. This recipe was developed by the French cheesemakers that I worked with from 1986-1987. They made the A.O.C. Brie de Meaux and Brie de Melun but adapted this recipe to provide a more modern approach for making these traditional cheeses from pasteurized milk.
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Continental Cheese 2016
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Potential Production of Cyclopiazonic Acid by Penicillium Camemberti Strains Isolated from Camembert Type Cheese
Journal of Microbiology, Biotechnology and Císarová et al. 2012 : 2 (2) 434-445 FoodSciences REGULAR ARTICLE POTENTIAL PRODUCTION OF CYCLOPIAZONIC ACID BY PENICILLIUM CAMEMBERTI STRAINS ISOLATED FROM CAMEMBERT TYPE CHEESE Miroslava Císarová, Dana Tančinová*, Zuzana Barboráková, Zuzana Mašková, Soňa Felšöciová, Vladimíra Kučerková Address: Slovak University of Agriculture, Faculty of Biotechnology and Food Sciences, Department of Microbiology, Tr. A. Hlinku 2, 949 76 Nitra *Corresponding author: [email protected] ABSTRACT The aim of this study was to isolate the strains of fungi from Camembert type cheese, identify them and to test isolated strains of Penicillium camemberti for their ability to produce cyclopiazonic acid. The description of micro- and macromorphological features was used for identification of Penicillium camemberti strains. Strains were subsequently in vitro tested on their potential ability to produce mycotoxin cyclopiazonic acid (CPA). All of the 14 strains of Penicillium camemberti, which were obtained from 20 samples of Camembert type cheese, were cultivated 7, 14, 21, 27 and 30 days on CYA medium at 10±1°C, 15±1°C and 25±1°C in the dark. For determination of CPA production ability by P. camemberti isolates in vitro was TLC used. After 7 days of cultivation cyclopiazonic acid was produced only by 5 from 14 strains cultivated at all cultivation temperatures. After 14 and 21 days of cultivation was CPA produced by 6 strains at all of cultivation temperatures. After 27 and 30 days of cultivation was CPA identified in 7 strains cultivated at all temperatures of cultivation. The other strains also produced mycotoxin, however, not at each temperature.
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Chambolle-Musigny
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Download Cheese Order Form
ORDER RECEIVED BY: _____________ 2020 FALL & WINTER CHEESE • SPECIAL ORDER MENU Orders must be placed by 5:00 PM the day prior to pick-up PICKUP DATE: ___________________________________________________________________________________________ LAST:________________________________FIRST:_________________________PHONE:______________________________ CREDIT CARD NUMBER: _________________________________________ EXP: _________ CVV:__________ ZIP:__________ These selections represent some of our favorite and most popular cheeses. The selections below will be curated by Marc, our lead cheese buyer, and Ihsan, the owner. Please specify any special requests, allergies, or aversions. Prices may vary due to cheese type and final weight. **All bundles will be cut and wrapped individually. Arrangements on platters will not be available. Accompaniments: Our pairings will be curated by Julia, our lead importer. Each pairing will include one sweet condiment (such as a preserve) and one savory condiment (such as a mostarda) that reflect the culinary traditions of the region. Wine Pairings: Let Stephen and Colin, our wine buyers, select a perfect complementary wine to pair with your selection. Please specify on this form how many bottles you wish to order. Sizes: Sizes may vary slightly depending on the style of cheese, but typically a SM will be ¼ pound per cheese (serves 4), a MD will be ½ pound per cheese (serves 8) and a LG will be 1 pound per cheese (serves 16). Formaggio Kitchen Classics Five Formaggio Kitchen classics. You can expect one Comté, one pecorino or manchego, one goat cheese, one washed rind cheese, and one blue cheese. ____ SM (serves 4) ____ MD (serves 8) ____ LG (serves 16) ____ Add Accompaniments ____ Wine Pairing French Connoisseur Five French classics to highlight the best of the best! You can expect one Comté, one Brebis, one goat cheese, one washed rind cheese, and one blue cheese.
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Foodservice Product Catalog
FOODSERVICE PRODUCT CATALOG 1 2 OUR STORY The history of Savencia Fromage & Dairy began in a small cheese factory in France in 1956. Today, Savencia is the leader in specialty cheeses around the globe. Savencia Cheese USA has four dairy plants in the US producing high quality fresh and amazing soft-ripened cheeses, blue cheese, spreadable cheese and cream cheese. We also feature a number of our best cheeses from France. Savencia Cheese USA delivers world-class dairy products designed to delight chefs, expand application variety and inspire creativity. SUPERIOR QUALITY INCREDIBLE TASTE GREAT VERSATILITY 3 4 OUR PRODUCTS Cream Cheese 7 Soft-Ripened Cheese 9 Imported Specialties 11 Goat Cheese 13 Blue Cheese 15 Spreadable Cheese 17 Crème Fraîche 19 5 30056 - SMITHFIELD 30048 - SMITHFIELD LIGHT 30060 - SMITHFIELD STRAWBERRY PLAIN CREAM CHEESE CREAM CHEESE PORTION - PLAIN CREAM CHEESE SPREAD 30245 - SMITHFIELD PLAIN 30199 - PLAIN CREAM 30230 - SMITHFIELD SOFTBODY WHIPPED CREAM CHEESE CHEESE SPREAD CREAM CHEESE - ORIGINAL 6 SAVENCIA FOODSERVICE CREAM CHEESE BRAND SAVENCIA CODE DESCRIPTION PACK / SIZE SHELF LIFE COUNTRY SMITHFIELD 30048 LIGHT PLAIN CREAM CHEESE 100/1OZ 45 DAYS SMITHFIELD 30050 PLAIN CREAM CHEESE SPREAD 100/.75OZ 45 DAYS SMITHFIELD 30056 PLAIN CREAM CHEESE SPREAD 100/1OZ 45 DAYS SMITHFIELD 30060 STRAWBERRY CREAM CHEESE SPREAD 100/1OZ 45 DAYS SMITHFIELD 30171 CREAM CHEESE BAR - REGULAR 48/8OZ 45 DAYS SMITHFIELD 30193 PLAIN CREAM CHEESE 10/3LB 45 DAYS SMITHFIELD 30194 PLAIN CREAM CHEESE 10/3LB 45 DAYS SMITHFIELD 30199 PLAIN CREAM
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Bacterial Flora of Roquefort Cheese
BACTERIAL FLORA OF ROQUEFORT CHEESE By ALICE C. EVANS Dairy Bacteriologist, Dairy Division, Bureau of Animal Industry, United States Department of Agriculture INTRODUCTION It is well known that various kinds of hard cheese, such as Cheddar and Emmental, or Swiss, depend on a suitable bacterial flora for their normal development. The two types of cheese mentioned have been studied extensively by a number of investigators. It has been shown that in the manufacture of Cheddar cheese there must be a rapid develop- ment of the lactic-acid bacterium Streptococcus lacticus, and that during the ripening a development of other forms of cocci and lactic bacteria of the bulgaricum 1 type is necessary to produce the typical Cheddar flavor (4).2 In Swiss-cheese manufacture the Bacterium bulgaricum is added, either in pure culture, as a starter, or unwittingly, with the nennet. What other microorganisms are responsible for the characteristic sweetish flavor, and for the development of the * 'eyes"; has not yet been estab- lished, but at any rate the ripening is due to the growth of bacteria, in distinction from the mold-ripened cheeses. It is obvious that in cheeses which are mottled with molds the molds play an important part in the ripening. The mold which ripens Roque- fort cheese, and also Gorgonzola and Stilton cheeses, has been named "Pénicillium roqueforti (Thorn)" (6). Currie (J) has shown that it hydrolyzes fat and the resulting acids have the peppery or burning effect on the tongue and palate which is characteristic of Roquefort cheese. In the making of Roquefort cheese, as in the making of Cheddar cheese, a rapid development of lactic-acid bacteria is necessary to bring about the proper physical condition of the curd in the various stages of manu- facture.
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