2016 Goat's Milk Cheese Catalogue Canadian Cheeses

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2016 GOAT'S MILK CHEESE CATALOGUE CANADIAN CHEESES ONTARIO MILK TYPE RAW MILK WEIGHT (GR) WEIGHT (KG) ASHLEY'S LEAP Goat No 375 C'EST BON CHEVRE Goat No 190 1 LINDSAY BANDAGED CHEDDAR Goat No 5 ZOEY Goat/Sheep No 2 QUEBEC BARBU Goat No 90 BIQUEROND Goat No 150 BOUCHEES D'AMOUR AUX HERBS DE PROVENCE Goat No 200 BOUQ EMISSAIRE Goat Yes 1.2 CAPRINY Goat No 1 CENDRE DE LUNE Goat No 200 CENDRE DES PRES Goat No 1.2 CENDRILLON Goat No 125 CHEVRE NOIR 1 YEAR Goat No 130 1 CHEVRE NOIR 2 YEAR Goat No 130 1 CHEVRE DES ALPES Goat No 700 CHEVRE TOURNEVENT CENDRE Goat No 700 CHEVRE TOURNEVENT NATURE Goat No 700 CHEVRONNE Goat No 200 GREY OWL Goat No 1.2 PAILLOT AFFINE Goat No 1 SABOT DE BLANCHETTE Goat No 150 SOEUR ANGELE Cow/Goat No 180 2 39 TOWNSELY STREET TORONTO ON M6N 1M7 [email protected] WWW.LFBR.CA T 647.352.8077 F 647.352.8177 TF 800.263.1263 2 IMPORTED CHEESES BELGIUM MILK TYPE RAW MILK WEIGHT (GR) WEIGHT (KG) MAIGRE DU NORD Goat Yes 4 FRANCE BANON DE CHEVRE AOP Goat Yes 80 BLEU DE CHEVRE Goat No 1.4 CABECOU FEUILLES PERIGORD Goat Yes 30 CABRI PIMENT D'ESPELETTE Goat No 200 CARRE VILLAGEOIS Goat Yes 280 CHABICHOU POITOU AOP Goat Yes 150 CHAROLLAIS CHEVENET AOP Goat Yes 250 CHEVRE BLEU FERMIER Goat No 1 CHEVRE BUCHE DU POITOU Goat No 1 CHEVRE BUCHE ST-LOUP Goat No 1 CHEVRE D'OR Goat Yes 150 CHEVRE FERMIER DES PYRENEES Goat Yes 2.5 CHEVRE ILLE DE RE Goat Yes 150 CHEVROT Goat Yes 200 CHEVROT CENDRE Goat Yes 200 CHEVROTIN AVARIS Goat Yes 250 CLOCHETTE AFFINEE FERMIER Goat Yes 250 COEUR D'ALVIGNAC Goat Yes 100 CROTTIN CHAVIGNOL FERMIER AOP Goat Yes 80 LINGOT D'ALVIGNAC Goat Yes 200 LOIRIER Goat No 5 MOTHAIS FEUILLE GEORGLELET Goat Yes 180 MOTHAIS VILLAGEOIS Goat Yes 200 PICODON CARTE NOIRE Goat No 80 POULIGNY ST-PIERRE AOP Goat Yes 230 PYRAMIDE TRADITION JACQUIN Goat Yes 220 QUERCY FERMIER Goat No 200 ROCAMADOUR AOP Goat Yes 35 ROVE DES GARRIGUES Goat No 72 SELLE SUR CHER CERAMIQUE Goat Yes 150 SELLES-SUR-CHER Goat Yes 150 ST-DOMNIN Goat Yes 200 STE-MAURE CAPRI FEUILLE Goat Yes 280 STE-MAURE DE TOURAINE AOP Goat Yes 280 39 TOWNSELY STREET TORONTO ON M6N 1M7 [email protected] WWW.LFBR.CA T 647.352.8077 F 647.352.8177 TF 800.263.1263 3 FRANCE MILK TYPE RAW MILK WEIGHT (GR) WEIGHT (KG) TAUPINIERE CENDRE Goat No 220 TAUPINIERE NATURE Goat No 220 TOMMETTES BAIS ROSES Goat Yes 100 VALENCAY VERNEUIL AOP Goat Yes 220 HOLLAND KAAMPS CLASSIC GOAT Goat No 4 ITALY BIANCA DI CAPRA Goat No 270 DUCATO Cow/Goat/Sheep No 170 PLIN Cow/Goat/Sheep No 90 REGINA Cow/Goat/Sheep No 160 SPAIN CABRA FELIZ Goat No 2 GARROTXA BARDINE DOP Goat Yes 1 IBERICO 6 MONTH Cow/Goat/Sheep No 3 IBORES PAPRIKA DOP Goat Yes 1 MAJORERO MAXORATA DOP Goat Yes 3 MONTE ENEBRO Goat No 1.4 MURCIA AL VINO Goat No 1 PURO CABRA PIMENTO Goat No 2 ZAMORANO 9 MONTH Goat Yes 3 39 TOWNSELY STREET TORONTO ON M6N 1M7 [email protected] WWW.LFBR.CA T 647.352.8077 F 647.352.8177 TF 800.263.1263 4.

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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.
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Copy of Product List November 2020
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45 Fromages, 3 Beurres, 2 Crèmes. Appellation D
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2020-07-03 Cheese/Item List
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Crottin Style Cheese
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C Heese Bites
bloomy rind semi-soft (commonly with an edible white rind) (high moisture content and flavors from very mild to pungent flavor) 705 HUMBOLDT FOG - CYPRESS GROVE 5 503 CABRA ROMERO - MONTESINOS 4 clean and balanced with citrus finish/pasteurized goat/California crusted with rosemary, light yet complex/pasteurized goat/Spain 825 CLOCHETTE DE FONTENILLE - PASCAL BEILLEVAIRE 6 507 TETE DE MOINE - FROMAGERIE H. KAMPF 5 soft with a mild herbaceousness /pasteurized goat/France sweet and intense with a dense texture/raw cow/Switzerland 706 MOSES SLEEPER - JASPER HILL FARM 5 512 KOKOS COCONUT GOUDA - CHEESELAND 3 clean finish with hints of oyster mushrooms/pasteurized cow/Vermont touch of refreshing sweetness /past. cow-coconut cream/Holland 510 ROSSO DI LANGA - CASEIFICIO ALTA LANGA 5 504 MANCHEGO 3 MONTHS - LA MANCHA 3 mild and buttery/pasteurized cow-sheep/Italy intense and rich, slightly salty/pasteurized sheep/Spain 818 TRIPLE CRÈME BRIE - MARIN FRENCH 5 954 MAHON 4 MONTHS - MITICA 3 rich and smooth, slightly sweet flavor with fluffy white rind/past. cow/California mild with nutty finish/raw cow/Spain 718 COULOMMIERS DE VACHE - RODOLPHE LE MEUNIER 6 955 GARROTXA - MITICA 5 buttery and nutty/past. cow milk/France creamy, herbaceous, milky, nutty/pasteurized goat/Spain 906 BREBIROUSSE D’ARGENTAL 5 921 JEUNE AUTIZE 5 luscious and silky, sheepy and full-flavored /past. sheep/France sweet and light flavor/pasteurized goat/France 950 ACAPELLA - ANDANTE DAIRY 9 963 PATACABRA - LA PARDINA 5 buttery, fresh and herbal/pasteurized goat with ash/California fruity, tangy and a bit savory/pasteurized goat/Spain 501 FIN BRIARD AU GRAND MARNIER - ROUZAIRE 6 604 LOU BREN - RODOLPH LE MEUNIER 7 sweet & sour taste with decadent creamieness and motes of orange zest/past.
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Sensorial Evaluation of AOC Food Products: an Empirical Approach Situated Within a Professional Environment
Sensorial evaluation of AOC food products: an empirical approach situated within a professional environment Jules Tourmeau1 and François Sauvageot2 1 lnstitut National des Appellations d'Origine, Dijon 2 ENSBANA, Dijon [email protected] Contribution appeared in Sylvander, B., Barjolle, D. and Arfini, F. (1999) (Eds.) “The Socio-Economics of Origin Labelled Products: Spatial, Institutional and Co-ordination Aspects”, proceedings of the 67th EAAE Seminar, pp. 256 - 267 October 28-30, 1999 Le Mans, France Copyright 1997 by Tourmeau and Sauvageot. All rights reserved. Readers may make verbatim copies of this document for non-commercial purposes by any means, provided that this copyright notice appears on all such copies. Sensorial evaluation of AOC food products : an empirical approach situated within a professional environment Jules TOURMEAU* and Fran~ois SAUVAGEOT** *lnstitut National des Appellations d'Origne, Dijon **ENSBANA, Dijon, Fance Abstract Sensorial characterisation is extremely valuable for products benefiting from "AOC" status. However, the methods generally used for officially guaranteed food products are poorly adapted to "AOC" products. This is because products belonging to the same "AOC" are inevitably highly variable. The characterisation of these products cannot therefore be limited to a single sensorial profile but rather requires the construction of several different profiles. This does not in anyway question the validity of the "AOC" designation. Paradoxically, the small volume produced of many AOC products prevents the construction of these sensory profiles for economic reasons. In this article, the authors describe how the current empirical approach works, using the example of cheese products. This approach is based on a simple sensorial method involving the professional sector.
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