8 Milk and Dairy Products
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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. -
Flavor Description and Classification of Selected Natural Cheeses Delores H
View metadata, citation and similar papers at core.ac.uk brought to you by CORE provided by K-State Research Exchange Culinary Arts and Sciences V: Global and National Perspectives, 2005, ed. Edwards, J.S.A., Kowrygo, B, & Rejman, K. pp 641-654, Publisher, Worshipful Company of Cooks Research Centre, Bournemouth, Poole, UK Flavor description and classification of selected natural cheeses Delores H. Chambers1, Edgar Chambers IV1 and Dallas Johnson2 1The Sensory Analysis Center, Department of Human Nutrition, Kansas State University, Justin Hall, Manhattan, KS 66506-1407, USA 2Department of Statistics, Kansas State University, Dickens Hall, Manhattan, KS 66506, USA Abstract Intensities of 30 flavor attributes were measured for 42 cheeses. Rated intensities of flavor characteristics generally fell in the low to moderate range for all cheeses. Some of the flavor characteristics (dairy fat, dairy sour, dairy sweet, sharp, astringent, bitter, salty, sour, and sweet) were present in all cheeses, and some (cooked milk, animalic, goaty, fruity, moldy, mushroom, and nutty) were specific to only a few of the cheeses evaluated in this study. The flavor of each of the 42 cheeses is described. Similarities in flavor were observed among many of the individual cheeses. Therefore, a clustering scheme was developed to show the overall flavor relationships among the cheeses. Those relationships are schematically represented by a tree diagram. Proximity on the tree diagram indicates a high degree of flavor similarity among the types of cheese. Introduction In most countries, consumption of cheese has been on the rise over the past decades (Richards, 1989; Magretti, 1996; Havrila, 1997; Hoebermann, 1997; Anonymous, 2002). -
Cheese Selections
PAGE ONE CHEESE SELECTIONS ITEM SOLD BY LB. ORDER ea VERMONT B&C FRENCH CRÈME FRAICHE 8 OZ $6.99 ea VALBRESO FRENCH FETA 7 OZ $5.99 ea BELGIOI MASCARPONE CHEESE 8 OZ $3.99 ea BELGIOI MOZZARELLA OVOLINI CHEESE 8 OZ $4.99 ea BELGIOI MOZZARELLA CILIEGINE CHEESE 8 OZ $4.99 ea BEL GIO MOZZARELLA PEARLS 8 OZ $4.99 ea BEL GIO MOZZARELLA SLICED 16 OZ $6.99 ea BEL GIO MOZZARELLA LOG FRESH 16 OZ $7.49 ea BEL GIOIOSO BURRATA 8 OZ $5.79 ea BEL GIOIOSO PARMESAN CHEESE 8 OZ $5.99 ea BEL GIOIOSO ASIAGO CHEESE 8 OZ $5.99 ea BEL GIOIOSO FONTINA CHEESE 8 OZ $6.49 ea RENY-PICOT BRIE CHEESE 8 OZ $5.49 ea LGH COW MINI BABYBEL ORIG RED 4.5 OZ $5.79 ea LAUGHING COW MINI BABYBEL LIGHT 4.5 OZ $5.79 ea LAUGHING COW BABYBEL GOUDA 6PACK 4.5 OZ $5.79 ea LAUGHING COW ORIGINAL 6 OZ $3.99 ea LAUGHING COW GARLIC/HERB LIGHT 6 OZ $3.99 ea LAUGHING COW MINI BABYBEL WHITE CHED 4.2 OZ $4.99 ea ATHENOS FETA REDUCED FAT 5 OZ $5.99 ea ATHENOS FETA CRUMBLES 8 OZ $5.29 ea ATHENOS FETA CHUNK 8 OZ $5.29 ea MICELI'S RICOTTA CHEESE TRADITIONAL 15 OZ $4.99 ea MICELI'S RICOTTA CHEESE LOW-FAT 15 OZ $4.99 ea POLLY-O MOZZARELLA WHOLE MILK 16 OZ $8.49 ea TILLAMOOK COLBY JACK CHEESE 8 OZ $4.99 ea TILLAMOOK SHARP CHEDDAR CHEESE 8 OZ $5.49 ea TILLAMOOK MONTEREY JACK CHEESE 8 OZ $4.99 ea TILLAMOOK PEPPER JACK CHEESE 8 OZ $4.99 ea TILLAMOOK XTRA SHARP CHED 8 OZ $5.99 ea TILLAMOOK VINTAGE WHITE SHARP 2 YR 8 OZ $5.99 ea TILLAMOOK MED CHED KOSHER 8 OZ $4.99 ea TILLAMOOK SLICED MED CHED 12 OZ $7.99 ea TILLAMOOK SLICED SHRP CHEDDAR 12 OZ $7.99 ea TILLAMOOK SLICED SWISS CHEESE 12 OZ $7.99 ea TILLAMOOK SLICED PEPPERJACK 12 OZ $7.99 ea LE CHATELAIN CAMEMBERT 8 OZ $7.99 ea CABOT XTRA SHARP SPREAD CHEDDAR 8 OZ $5.99 ea CABOT VT SHARP CHEDDAR CHEESE 8 OZ $5.99 ea CABOT XTRA SHARP WHT CHEDDAR 8 OZ $5.99 ea CABOT SERIOUS SHARP WHT CHEDDAR 8 OZ $5.99 ea CABOT HOT HABANERO CHEDDAR 8 OZ $5.99 ea CABOT CHEDDAR CHEESE RF 8 OZ $5.99 PAGE TWO lb RAW MILK GOAT CHEDDAR $9.99 lb MT. -
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. -
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. -
18º Curso De Mestrado Em Saúde Pública 2015-2017 Saturated Fat
View metadata, citation and similar papers at core.ac.uk brought to you by CORE provided by Repositório Científico do Instituto Nacional de Saúde 18º Curso de Mestrado em Saúde Pública 2015-2017 Saturated fat, sodium and sugar in selected food items: A comparison across six European countries Jennifer Marie Tretter Ferreira September, 2017 i “An ounce of prevention is worth a pound of cure” Benjamin Franklin ii iii 18º Curso de Mestrado em Saúde Pública 2015-2017 Saturated fat, sodium and sugar in selected food items: A comparison across six European countries Dissertation submitted to meet the requisites required to obtain a Master's Degree in Public Health, carried out under the scientific guidance of Dr. Carla Nunes and Dr. Maria Graça Dias. September, 2017 iv v Special thanks to the availability and guidance of Dr. Carla Nunes and Dr. Maria Graça Dias. For patiently answering questions, explaining processes and always directing me on the correct path. You both have been amazing mentors. A special thanks as well to Dr. Isabel Andrade. You have been a wealth of knowledge and relief on the technical side of writing. This thesis is dedicated to: Edgar for always supporting my goals and life ambitions André and Daniel, my two continual motivations to pursue the best in life Manuela and Agnelo for their availability and kindness to help pick up wherever I could not Mom and Dad for the constant moral and monetary support throughout my life and this process vi vii TABLE OF CONTENTS Acknowledgments...........................................................................................................vi -
Le Aziende Partecipanti All'edizione 2019
Le aziende partecipanti all’edizione 2019 4 MADONNE CASEIFICIO DELL’EMILIA AIXTRA, S.C. Strada Lesignana, 130 Goikotxe, 12 - Bajo A 41123 Lesignana (MO) 01250 Araya (Araba) Tel. 059/849468 Spagna Fax 059/849468 Tel. 0034 620 911484 E-mail: [email protected] In Concorso: Idiazabal DOP Aixtra In Concorso: Parmigiano Reggiano DOP (24 Mesi) AIZPEA, E.Z. Aizpea Baserria 20212 Olaberria (Gipuzkoa) A & A FORMAGGI S.N.C. Spagna Via Casale di Sant’Angelo, 28 Tel. 0034 615 763131 00061 Anguillara Sabazia (RM) In Concorso: Idiazabal DOP Aizpea Tel. 06/99849207 E-mail: [email protected] ALAN FARM SOCIETÀ AGRICOLA In Concorso: Caciocardo; Caciotta Serafino; F.LLI ANDRIOLLO E FIGLI S.S. Ricotta Adriani; Caciolimone Via Migliara 51 Sx, 167 04014 Pontinia (LT) Tel. 0773/850147 AGASUR, S.C.A. E-mail: [email protected] C/ Limitación, 14 Web: www.caseificioalanfarm.com Polígono Industrial La Huertecilla In Concorso: Mozzarella Vaccina; Caciottone 29196 Málaga (Málaga) Morbido; Provolone Stagionato; Ricotta Spagna Vaccina Tel. 0034 952 179311 Fax 0034 952 179709 ALCHIMISTA LACTIS E-mail: [email protected] Via Sacrofano-Cassia, 4050 Web: www.quesoselpinsapo.com 00060 Sacrofano (RM) In Concorso: Queso Gran Reserva El Pinsapo Tel. 388/4678439 E-mail: [email protected] In Concorso: Stracchinato dell’Alchimista; AGRICOLTURA NUOVA S.C.S.A.I. Caciotta Gajarda; Ricotta alla Vecchia Via Valle di Perna, 315 Maniera; Ebriosus; Tufarina Veia 00128 Roma Tel. 06/5070453 ANDRE JUUSTUFARM OÜ E-mail: [email protected] Kambja Parisk, Talvikase Village Web: www.agricolturanuova.it 62028 Tartumaa In Concorso: Primo Sale; Pecorino Estonia Semistagionato; Pecorino Stagionato Extra; Tel. -
Technological Strategies to Preserve Burrata Cheese Quality
coatings Article Technological Strategies to Preserve Burrata Cheese Quality Cristina Costa 1, Annalisa Lucera 1, Amalia Conte 1,*, Angelo Vittorio Zambrini 2 and Matteo Alessandro Del Nobile 1 1 Department of Agricultural Sciences, Food and Environment, University of Foggia, Via Napoli, 25–71122 Foggia, Italy; [email protected] (C.C.); [email protected] (A.L.); [email protected] (M.A.D.N.) 2 Department of Quality, Innovation, Safety, Environment, Granarolo S.p.A., Via Cadriano, 27/2–40127 Bologna, Italy; [email protected] * Correspondence: [email protected]; Tel.: +39-881-589-240 Received: 4 May 2017; Accepted: 4 July 2017; Published: 9 July 2017 Abstract: Burrata cheese is a very perishable product due to microbial proliferation and undesirable sensory changes. In this work, a step-by-step optimization approach was used to design proper processing and packaging conditions for burrata in brine. In particular, four different steps were carried out to extend its shelf life. Different headspace gas compositions (MAP-1 30:70 CO2:N2; MAP-2 50:50 CO2:N2 and MAP-3 65:35 CO2:N2) were firstly tested. To further promote product preservation, a coating was also optimized. Then, antimicrobial compounds in the filling of the burrata cheese (lysozyme and Na2-EDTA) and later in the coating (enzymatic complex and silver nanoparticles) were analyzed. To evaluate the quality of the samples, in each step headspace gas composition, microbial population, and pH and sensory attributes were monitored during storage at 8 ± 1 ◦C. The results highlight that the antimicrobial compounds in the stracciatella, coating with silver nanoparticles, and packaging under MAP-3 represent effective conditions to guarantee product preservation, moving burrata shelf life from three days (control sample) to ten days. -
From “Viili” Towards “Termoviili”, a Novel Type of Fermented Milk
Avens Publishing Group Inviting Innovations Open Access Research Article J Food Processing & Beverages December 2013 Vol.:1, Issue:2 © All rights are reserved by Alatossava T et al. AvensJournal Publishing of Group InviFoodting Innovations Processing & From “Viili” Towards Beverages “Termoviili”, a Novel Type of Fermented Milk: Characterization Tapani Alatossava*, Ruojie Li and Patricia Munsch-Alatossava Department of Food and Environmental Sciences, University of of Growth Conditions and Factors Helsinki, Finland *Address for Correspondence Tapani Alatossava, Department of Food and Environmental Sciences, for a Co-culture of Lactobacillus P.O. Box 66, FI-00014 University of Helsinki, Helsinki, Finland, Tel: +358 9 191 58312; Fax: +358 9 191 58460; Email: [email protected] Submission: 11 November 2013 delbrueckii and Geotrichum Accepted: 12 December 2013 candidum Published: 18 December 2013 determinants for the production of fermented milk products with different tastes and flavors [1,2]. Fermented milks are beneficial to Keywords: Viili; yoghurt; Lactobacillus delbrueckii; Streptococcus thermophilus; Geotrichum candidum; formic acid; milk heat treatment human health, conditioning the intestine environment, lowering the blood pressure, and reducing the risks of bladder cancer and colon Abstract cancer [3-8]. Nowadays, the increasing consumption of fermented The traditional Northern fermented milk product “Viili” is based on milks offers a potential market for novel fermented milk products [9]. the use of a starter comprising both mesophilic lactic acid bacteria (LAB) and Geotricum candidum mold strains for milk fermentation at Globally among the commercial fermented milk products, yogurt 18 to 20°C for about 20 hours. The goal of the present study was to is the most popular product. -
AOP UNE AMBITION COLLECTIVE QUI S'appuie SUR 6 VALEURS FONDAMENTALES Les
DOSSIER DE PRESSE 45 FROMAGES | 3 BEURRES | 2 CRÈMES AOP UNE AMBITION COLLECTIVE QUI S'APPUIE SUR 6 VALEURS FONDAMENTALES Les Maroilles Neufchâtel Beurre et crème d'Isigny Livarot Pont l'Évêque AOP Brie de Melun Brie de Meaux Camembert de Normandie Munster 50LAITIÈRES FRANÇAISES Chaource Langres Époisses Sainte-Maure-de-Touraine Morbier Chavignol Beurre et Selles-sur-Cher crème de Bresse Mont-d'Or Bleu de Gex Valençay Mâconnais Pouligny-Saint-Pierre Charolais Comté Reblochon Chabichou du Poitou Abondance Fourme d'Ambert Chevotrin Fourme de Montbrison Tome des Bauges Beurre Charentes-Poitou Saint-Nectaire Beaufort Rigotte de Condrieu Bleu d'Auvergne Bleu du Vercors-Sassenage Salers Cantal Picodon Laguiole 3BEURRES Rocamadour Bleu des Causses Beurre de Charentes-Poitou, Banon Beurre d’Isigny et Beurre de Bresse Roquefort Pélardon Ossau-Iraty 45FROMAGES Brocciu Abondance, Banon, Beaufort, Bleu d’Auvergne, Bleu de Gex, Bleu des Causses, Bleu du Vercors- Sassenage, Brie de Meaux, Brie de Melun, Brocciu, Camembert de Normandie, Cantal, Chabichou du Poitou, Chaource, Charolais, Chevrotin, Comté, Zones de production Crottin de Chavignol, Époisses, Fourme d’Ambert, Fourme de des 50 AOP Montbrison, Laguiole, Langres, Livarot, Maconnais, Maroilles, Mont D’Or, Morbier, Munster, Neufchâtel, Ossau Iraty, Pélardon, Picodon, 2CRÈMES Pont l’Evêque, Pouligny-Saint-Pierre, Reblochon, Rigotte de Condrieu, Crème d’Isigny et Crème de Bresse Rocamadour, Roquefort, Sainte-Maure de Touraine, Saint-Nectaire, Salers, Selles-sur-Cher, Tome des Bauges et Valençay [ 2 ] DOSSIER DE PRESSE 2018 [ 3 ] ON COMPTE EN FRANCE 45 FROMAGES, 3 BEURRES ET 2 CRÈMES BÉNÉFICIANT D’UNE APPELLATION D’ORIGINE PROTÉGÉE (AOP). CE SIGNE OFFICIEL DE QUALITÉ ET D’ORIGINE EUROPÉEN, IDENTIFIABLE PAR SON LOGO ROUGE ET JAUNE, NE PEUT ÊTRE ACCORDÉ QUE PAR LES POUVOIRS PUBLICS ET UNIQUEMENTA.O.P À DES DÉMARCHES COLLECTIVES DE PRODUCTEURS, RÉUNIS DANS UNE STRUCTURE FÉDÉRATIVE : L’ORGANISME DE DÉFENSE ET DE GESTION (ODG). -
La Route Des Fromages
Producteurs, marchés, appellations... Toutes les bonnes adresses La route des fromages www.petitfute.com ÉDITION Auteurs : Corine LACRAMPE, Jean-Paul LABOURDETTE, Dominique AUZIAS et alter Edito Directeur éditorial : Stéphan SZEREMETA Rédaction : Marie-Cécile HAINGUE, François TOURNIE, Clémentine GIRARD, Morgan CHARVEYS et Jeff BUCHE 300, 400, 1 000 ? Les fromages de France sont innom- PUBLICITÉ / COMMUNICATION brables ou presque ! Des plus célèbres comme le Comté, Directeur Commercial : Olivier AZPIROZ le Roquefort ou le Camembert, aux plus confidentiels assisté de Michel GRANSEIGNE et Victor CORREIA comme le Bleu de Termignon, en passant par de petites Relation Gestion Clientèle : Nathalie GONCALVES et Vimla BHADYE tommes au lait de chèvre élaborées dans un seul village, Régie Nationale : Aurélien MILTENBERGER, voire une seule ferme, la liste est effectivement difficile Caroline GENTELET, Perrine DE CARNE MARCEIN, Stéphanie BERTRAND, Caroline AUBRY, Sabrina à établir de façon exhaustive. Et si les règles des AOC SERIN, Orianne BRIZE, Sacha GOURAND, Virginie – 46 fromages AOC en France – sont strictes, les fromages SMADJA, Sophie PELISSIER, Agnès BUGUET, développent des saveurs particulières d’une vallée à assistés de Sandra RUFFIEUX Régie publicitaire Internationale : Karine l’autre, d’un producteur à l’autre, d’une saison à l’autre VIROT assistée de Camille ESMIEU, Guillaume et c’est bien ce qui fait toute la spécificité des fromages LABOUREUR, Romain COLLYER et Elise CADIOU artisanaux et fermiers de France, typés, voire très typés -
Microbiological Risk Assessment of Raw Milk Cheese
Microbiological Risk Assessment of Raw Milk Cheese Risk Assessment Microbiology Section December 2009 MICROBIOLOGICAL RISK ASSESSMENT OF RAW MILK CHEESES ii TABLE OF CONTENTS ACKNOWLEDGEMENTS ................................................................................................. VII ABBREVIATIONS ............................................................................................................. VIII 1. EXECUTIVE SUMMARY .................................................................................................. 1 2. BACKGROUND ................................................................................................................... 8 3. PURPOSE AND SCOPE ..................................................................................................... 9 3.1 PURPOSE...................................................................................................................... 9 3.2 SCOPE .......................................................................................................................... 9 3.3 DEFINITION OF RAW MILK CHEESE ............................................................................... 9 3.4 APPROACH ................................................................................................................ 10 3.5 OTHER RAW MILK CHEESE ASSESSMENTS .................................................................. 16 4. INTRODUCTION .............................................................................................................. 18 4.1 CLASSIFICATION