Iqf Cheese Range 2020 Industry

Total Page:16

File Type:pdf, Size:1020Kb

Iqf Cheese Range 2020 Industry IQF CHEESE RANGE 2020 INDUSTRY PRODUCT NAME CODE FORMAT PACKAGING UNIT PU/CASE CASES/PLT PDO and PGI CHEESES ROQUEFORT PDO Crumble 14000 Crumble Bag 1Kg 8 42 FOURME D'AMBERT PDO Slices 38005 1/4 slices 20g Pouch 3Kg 2 81 FOURME D'AMBERT PDO Cubes 17126 Cubes 14mm Pouch 3Kg 2 81 MILD PDO CANTAL Slices 17006 Slices 20g Pouch 2,5Kg 2 81 SALERS PDO Crumble 17199 Crumble 4mm Bag 6Kg 1 72 SAINT NECTAIRE PDO Portions 68003 Pouch 2,5Kg 2 81 Wedges 30g REBLOCHON PDO Slices 80359 Slices 3mm Pouch 2,5Kg 2 81 (without caseine tag) REBLOCHON PDO Slices 80363 upon request Pouch 2,5Kg 2 81 "later pasteurization" REBLOCHON PDO Cubes 80364 Cubes 14mm Pouch 3Kg 2 81 "later pasteurization" REBLOCHON PDO Crumble 79911 Crumble Pouch 3Kg 2 81 "later pasteurization" REBLOCHON PDO Portions 88360 Portions 20g Pouch 2,5Kg 2 81 MORBIER PDO Slices 67179 Slices 20g Pouch 2,5Kg 2 81 TOMME DE SAVOIE PGI Portions 93971 Pouch 2,5Kg 2 81 Wedges 30g IQF CHEESE RANGE 2020 INDUSTRY PRODUCT NAME CODE FORMAT PACKAGING UNIT PU/CASE CASES/PLT PDO and PGI CHEESES COMTÉ PDO Slices 94709 Slices 15g 5x5cm Pouch 3Kg 2 81 MAROILLES PDO Slices 17129 Slices 3mm Pouch 2,5Kg 2 81 MAROILLES PDO 1/2 Slices 62101 Slices 15g Pouch 2,5Kg 2 81 MAROILLES PDO 1/2 Slices 62086 Slices 40g Pouch 3Kg 2 81 MUNSTER PDO Slices 68050 Slices 3mm Pouch 3Kg 2 81 ITALIAN BLUE CHEESE Crumble 17212 Crumble Pouch 3Kg 2 81 (100% GORGONZOLA) GREEK FETA PDO Cubes 62130 Cubes 14mm Pouch 3Kg 2 81 TALEGGIO PDO Slices 80100 Slices 4mm Pouch 2,5Kg 2 81 BRIE CHEESE BRIE Slices 15577 Slices 15g Pouch 2,5Kg 2 81 BRIE Slices 17168 Slices 25g Pouch 2,5Kg 2 81 BRIE Cubes 15579 Cubes 10mm Pouch 3Kg 2 81 IQF CHEESE RANGE 2020 INDUSTRY PRODUCT NAME CODE FORMAT PACKAGING UNIT PU/CASE CASES/PLT PDORACLETTE and PGI CHEESECHEESES PLAIN RACLETTE Slices 94346 Slices 10g Pouch 2,5Kg 2 81 PLAIN RACLETTE Slices 94345 Slices 15g Pouch 2,5Kg 2 81 PLAIN RACLETTE Slices 94362 Slices 40g Pouch 2,5Kg 2 81 PLAIN RACLETTE Cubes 94440 Cubes 14mm Pouch 3Kg 2 81 PLAIN RACLETTE Crumble 94441 Crumble Pouch 3Kg 2 81 IQF CHEESE RANGE 2020 INDUSTRY PRODUCT NAME CODE FORMAT PACKAGING UNIT PU/CASE CASES/PLT PDOGOAT'S and PGI CHEESE CHEESES RIPENED GOAT CHEESE Slices 17115 Slices 7g/42mm Pouch 2,5Kg 2 81 RIPENED GOAT CHEESE Slices 20024 Slices 13g/60mm Pouch 2,5Kg 2 81 RIPENED GOAT CHEESE Slices 16102 Slices 60g/80mm Pouch 2,5Kg 2 81 GOAT CHEESE Pearls 20025 Pearls 2g Pouch 3Kg 2 81 BLUE CHEESE BLUE CHEESE 1/2 Slices 11004 Slices 20g Pouch 2,5Kg 2 81 BLUE CHEESE Crumble 11311 Pouch 3Kg 2 81 Crumble BLUE CHEESE Cubes 17116 Cubes 10mm Pouch 3Kg 2 81 MIMOLETTE MIMOLETTE Cubes 66004 Cubes 14mm Pouch 3Kg 2 81 Big strands GRATED MIMOLETTE 66006 Pouch 3Kg 2 81 "Julienne" IQF CHEESE RANGE 2020 INDUSTRY PRODUCT NAME CODE FORMAT PACKAGING UNIT PU/CASE CASES/PLT PDO andEMMENTAL PGI CHEESES EMMENTAL Crumble 80097 Crumble 4mm Pouch 3Kg 2 81 Stick 15g EMMENTAL Sticks 35003 Pouch 2,5Kg 2 81 (10x2cm) EMMENTAL Slices 15162 Slices 20g/6x6cm Pouch 2,5Kg 2 81 OTHERS CHEESES CAMEMBERT Slices 15105 Slices 3mm 2 81 Pouch 2,5Kg TOMME DE BREBIS Cubes (sheep) 10117 Cubes 14mm Pouch 3Kg 2 81 HALLOUMI Slices 62149 Slices 6x9cm Pouch 2,5Kg 2 81 HALLOUMI Sticks 62143 Stick 14x14x55mm Pouch 3Kg 2 81 HALLOUMI Cubes 62135 Cubes 14mm Pouch 3Kg 2 81 ORGANIC CHEESE Organic PDO GREEK FETA Cubes 62115 Cubes 14mm Pouch 3Kg 2 81 Organic RIPENED GOAT'S CHEESE 20026 Slices 7g/42mm Pouch 2,5Kg 2 81.
Recommended publications
  • En Filière Fromagère AOP, Les Conditions De Production Dans Les Cahiers Des Charges Et Leurs Conséquences Pour Les Exploitations A
    Fourrages (2009) 199, 311-329 En filière fromagère AOP, les conditions de production dans les cahiers des charges et leurs conséquences pour les exploitations A. Farruggia1, P. Parguel2, S. Hulin3, J.-L. Reuillon4, D. Pomiès1, B. Baumont5, G. Risoud6, A. Hauwuy7, P. Veysset1, B. Martin1 Une des questions fondamentales posée aux AOP est le lien entre le produit et son milieu. Pour les fromages, ce lien passe par lʼali- mentation du troupeau laitier et donc par un questionnement sur les conditions globales de production du lait. RÉSUMÉ Les filières fromagères optent pour une approche systémique des condi- tions de production laitière qui intègre des données scientifiques et des données de bon sens. La définition de ces conditions repose sur la capaci- té des professionnels des filières à assurer collectivement une lecture sélective de lʼhistoire du produit et de sa production. Les filières AOP pro- posent ainsi aux producteurs des parcours techniques originaux présentant parfois des risques techniques. Lʼexamen des conditions de production décrites dans les 32 cahiers des charges révisés des filières fromagères au lait de vache, de brebis ou de chèvre souligne la convergence des règles choisies et une affirmation de la place de lʼherbe dans les systèmes fourra- gers. Trois filières sont ensuite analysées dans le détail. MOTS CLÉS Alpes, aspect économique, autonomie, bovin, caprin, complémentation, foin, fourrage, Massif central, ovin, prairie, production laitière, qualité des produits, surface fourragère, système fourrager. KEY-WORDS Alps, cattle, dairying, economic aspect, feed supplementation, forage, forage area, forage sys- tem, goats, grassland, hay, Massif central, product quality, self-sufficiency, sheep. AUTEURS 1 : INRA Centre de Clermont Ferrand, F-63122 St-Genès-Champanelle ; [email protected] 2 : Institut de lʼElevage, CRA Valparc, F-28048 Besançon cedex 3 : Pôle fromager Massif central, 20, côte de Reyne, F-15000 Aurillac 4 : Institut de lʼElevage, département Actions Régionales, 9, allée P.
    [Show full text]
  • The Cheeses of France
    HOMMAGE À FROMAGE: THE CHEESES OF FRANCE Curt Wittenberg e-mail: [email protected] Queso Diego August 18, 2015 Chèvre… Speaking of Chèvre…..let’s have our first sample: HOMEMADE Fresh Chèvre with Homegrown Figs Picture of Chèvre • French chèvre is thought to have been developed in the Loire Valley during the 8th century but arose at least 1000 years earlier in other regions. • Goat cheese seems less rich, despite a similar fat content, and is more tart than cow’s milk cheese due to the abundance of short chain fatty acids. • Ubiquitous in France and includes many AOC protected varieties (more later). There is more to French Cheese than an aged Chèvre! Blue Cheese Blooming-Rind Cheese Washed-Rind Goat’s Milk Cheese Cheese Where will we go from here? 1. The history of French cheese 2. Regionality in French cheese (AOC) 3. French cheese varieties 4. Some examples and recipes 5. Sources for cheese and information The Beginnings of French Cheese • The earliest solid evidence of cheesemaking was found in Poland from 5500 BCE but likely originated around 6000 BCE. • Cheesemaking and dairying was practiced by the Sumerians (2000-1000 BCE) and appears in the writings of the Greek philosopher Etricus (ca. 300 BCE) and Pliny the Elder (ca. 20 CE, well before the development of his namesake IPA). • The Romans are credited with the spread of commercial cheesemaking throughout Europe and Britain. • Cheese varieties multiplied dramatically during the middle ages and became a staple in many areas of Europe including France. What makes French cheese French? Regionality of French Cheese The Evolution of French Cheese • The French government recognized that the distinctive nature of regional cheeses reflects both technique and terroir.
    [Show full text]
  • Montbeliarde : Bred for the French Cheese Industry
    Montbeliarde : Bred for the French cheese Industry The main use of milk in France is cheese making and France is recognized widely and internationally for its high quality and diversity of cheeses. It looks like a detail but the cheese industry allowed a lot of mountain areas to sustain economically thanks to their pastures and cows herds. Areas like Alps, Jura, Pyrenees, Massif Central and Vosges are renowned for their specific cheeses that keep local activities in hard access regions. More recently, changes that are affecting the dairy industry lead to more added value products such as cheese, which gives new opportunities for that industry. To achieve better economic efficiency, dairy farmers of the Montbeliarde area (Central east of France) organized themselves for decades around local cooperatives running small cheese plants called “Fruitières”. There, dairy farmers sell cheese instead of milk and developed strategies to get a better product, increasing cheese yield (on the cow side) and increasing the quality and flavour of cheese (process side). All this led to a maximum of added value and made “Comte” cheese the N°1 high quality cheese in all France for years (45.000 tons/year). The genetic side is important and several scientific studies demonstrated it. The cheese process depends a lot on both bacteriological and organoleptical milk quality. A- Factors influencing Cheese Yield 1-Protein content Cheese Yield is proportional to milk % of protein up to 3,8%. Above that figure, cheese yield doesn’t increase significatively. 2-Casein type. Casein is the principal protein in milk. During the cheese making process, casein solidifies, curdles or coagulates into cheese through the action of rennet.
    [Show full text]
  • Brie/Camembert
    “Cheesemaking Made Easy” Brie/Camembert Kate Johnson, The Art of Cheese, LLC www.theartofcheese.com www.facebook.com/artofcheese Equipment Needed: Stainless Steel Pot (1 or 2 Gallon) w/ lid Slotted Spoon Cheese thermometer Large Knife Cheese Form (mold) or Basket Cheese Mat or Tray with holes Dorm refrigerator (for aging your cheese) Ingredients: Fresh or store-bought whole milk, pasteurized (goat’s or cow’s milk) Mesophilic Starter Culture Penicillium candidum mold spores Rennet Cheese salt (or non-iodized sea salt) Ash (optional) To Pasteurize Milk Option 1: Heat milk to 145 degrees stirring constantly. Hold at that temp for 30 minutes. Cool quickly in an ice water bath. Option 2: Heat milk to 161-165 degrees stirring constantly. Hold at that temp for 30 seconds. Cool quickly in an ice water bath. Raw Milk CSA's: www.rawmilkcolorado.org Copyright © 2018 The Art of Cheese www.theartofcheese.com [email protected] Cheesemaking Supply Resources 1. New England Cheesemaking Supply Company, www.cheesemaking.com 2. Artisan Geek, http://artisangeek.com 3. Grape and Granary, www.grapeandgranary.com 4. Hoegger Supply Company, www.thegoatstore.com 5. www.cheesesupply.com Books on Cheesemaking 1. Home Cheese Making by Ricki Carroll 2. 200 Easy Homemade Cheese Recipes by Debra Amrein-Boyes 3. Kitchen Creamery by Louella Hill Lactic Recipes vs Fully Renneted Recipes Lactic Recipes (often rennet-assisted): • Made with little or no rennet and rely primarily on the action of the bacteria converting the milk lactose to lactic acid • Examples: Fresh Mold-Ripened Goat Cheese, Selles sur Cher (Southern French style cheese traditionally made from goat’s milk), Brie de Melun (Northern French lactic acid vs animal rennet cheese considered to be the ancestor of all Bries traditionally made with raw cow’s milk).
    [Show full text]
  • Études Notariales De Chaumes-En-Brie I, II, III Et Offices
    ARCHIVES DÉPARTEMENTALES DE SEINE-ET-MARNE ÉTUDES NOTARIALES DE CHAUMES-EN-BRIE I, II, III ET OFFICES RATTACHÉS DE BEAUVOIR ET D’AUBEPIERRE 1499 - 1959 10E1 - 10E4, 11E1, 13E1, 14E1 - 14E98, 16E1 - 16E683, 17E1 - 17E19, 17E21 - 17E42, 17E44 - 17E48 et E1192 - E1193 Répertoire méthodique Toni Caporale Sous la direction de Pauline Antonini D’après les inventaires précédemment réalisés Direction de publication : Isabelle Rambaud, directrice des Archives départementales de Seine-et-Marne. - Juin 2018 Études notariales de Chaumes-en-Brie INTRODUCTION Les archives des études notariales de Chaumes-en-Brie conservées aux Archives départementales de Seine-et-Marne couvrent la période 1499 - 1959. Ce fonds a été constitué grâce aux versements successifs de maître Jacquemain (Pol) en mars 1957, de maître Vaissade (Philippe) en mars 1994 et de maîtres Vaissade (Jérôme) et Couëdelo (Olivier) en avril 2009 et mai 2018. Les deux derniers versements effectués proviennent de l’étude de Fontenay-Trésigny du fait de la transformation de l’étude de Chaumes-en-Brie en annexe fin 2003. Le premier versement de 1957 concerne les archives de l’étude de 1499 à 1833, avec le minutier et les répertoires de l’étude. Il comprend également les documents provenant des offices rattachés d’Aubepierre, de Beauvoir et des deux autres études ayant existé à Chaumes-en-Brie, entre 1538 et 1681 pour la première et de 1623 à 1742 pour la seconde. Les archives de cette dernière ont été reprises par maître Dupin (Maurice Charles) en 1742 suite au décès de maître Duchemin (Philippe), qui a provoqué la fusion des deux études.
    [Show full text]
  • The Fuzzy Mold on a Wheel of Fresh Brie Is Called Cats Fur
    The Fuzzy Mold On A Wheel Of Fresh Brie Is Called Cats Fur National Moldy Cheese Day is a unique holiday that is observed each year on October 9. A cheesemonger is a person who specializes in cheeses, butter, and other dairy products. They may take umbrage at the ordinary person’s offense of moldy cheese. Like a sommelier pairs the best wines with meals, a cheesemonger provides expert advice on artisan cheeses for recipes, banquets, and sources for restaurants. Cheeses such as Maytag blue, Roquefort, Brie, bleu, camembert, gorgonzola, and Stilton are a few of the moldy reasons cheese lovers celebrate on this day. Moldy cheese gets such colorful phrases. For example, the fuzzy mold on a wheel of fresh brie is called cats fur. These bloomy rind cheeses take some careful maintenance. However, the results are satisfying. Isn’t the best food is a bit of a science experiment, anyway? Gorgonzola cheese is made with three different kinds of mold spores. It’s like a milder blue cheese, but gorgonzola is creamier and earthier. Toss it with pasta and mushrooms for an outstanding meal. Also, it compliments any cheese plate. Add apples and tart, dried cranberries. Did you know that there are over 2,000 varieties of cheeses? The #1 cheese recipe in America is “Macaroni and Cheese”. What appears to be the remains of cheese has been found in Egyptian tombs over 4,000 years old! The terms “Big Wheel” and “Big Cheese” originally referred to those who were wealthy enough to purchase a whole wheel of cheese.
    [Show full text]
  • ANNEXE 2 : Triple Performance Et AOP
    Groupe Prospective ANNEXE 2 : Triple performance et AOP Janvier 2016 L’approche de la triple performance concernant les productions sous SIQO est intéressante à plusieurs titres. Il s’agit en premier lieu d’évaluer en quoi la généralisation possible de démarches liées aux approches de développement durable est un enjeu. Est-ce une opportunité, au sens où les filières définies comme filières de qualité intègreraient déjà les caractéristiques du développement durable à travers la valorisation des ressources locales par exemple ? Est-ce une menace si elle se traduit par une somme de préconisations pouvant diluer les spécificités des cahiers des charges d’appellation, ou remettre en cause leur performance économique ? L’intérêt est également méthodologique. Les SIQO, par leurs référentiels définis à l’échelle des zones d’appellation et devant être respectés à l’échelle des exploitations, sont un cas de figure illustratif des démarches pouvant mettre en jeu la triple performance, articulant mode collectif de définition des objectifs et des résultats à atteindre, et prise en compte individuelle de ces objectifs. Après l’analyse et la comparaison des cahiers des charges de plusieurs productions sous SIQO alpines, nous tenterons de mettre en lumière des clés de lecture de la triple performance dans les aires et exploitations concernées. Questions-clés L’ensemble des appellations font référence à la valorisation des ressources locales, considérées à l’échelle de l’aire géographique. La plus-value économique des produits est souvent également constatée, ainsi que l’intégration de cette plus-value localement (en termes d’emplois et de valeur ajoutée) lorsque les filières locales sont prégnantes.
    [Show full text]
  • 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).
    [Show full text]
  • Tales of Mold-Ripened Cheese SISTER NOËLLA MARCELLINO, O.S.B.,1 and DAVID R
    The Good, the Bad, and the Ugly: Tales of Mold-Ripened Cheese SISTER NOËLLA MARCELLINO, O.S.B.,1 and DAVID R. BENSON2 1Abbey of Regina Laudis, Bethlehem, CT 06751; 2Department of Molecular and Cell Biology, University of Connecticut, Storrs, CT 06269-3125 ABSTRACT The history of cheese manufacture is a “natural cheese both scientifically and culturally stems from its history” in which animals, microorganisms, and the environment ability to assume amazingly diverse flavors as a result of interact to yield human food. Part of the fascination with cheese, seemingly small details in preparation. These details both scientifically and culturally, stems from its ability to assume have been discovered empirically and independently by a amazingly diverse flavors as a result of seemingly small details in preparation. In this review, we trace the roots of cheesemaking variety of human populations and, in many cases, have and its development by a variety of human cultures over been propagated over hundreds of years. centuries. Traditional cheesemakers observed empirically that Cheeses have been made probably as long as mam- certain environments and processes produced the best cheeses, mals have stood still long enough to be milked. In unwittingly selecting for microorganisms with the best principle, cheese can be made from any type of mam- biochemical properties for developing desirable aromas and malian milk. In practice, of course, traditional herding textures. The focus of this review is on the role of fungi in cheese animals are far more effectively milked than, say, moose, ripening, with a particular emphasis on the yeast-like fungus Geotrichum candidum.
    [Show full text]
  • View Cheese List
    Mrs. McGarrigle’s Cheese List Winter 2013 Ontario Cheeses Cheese Producer Type of Cheese Description Empire Cheese and Butter Co-op Four Year old Cheddar Sharp with a creamy texture (Campbellford) Cheddar with Caramelized A medium Cheddar with Onions caramelized onions Hot Whiskey Mustard Cheddar Old Cheddar with Mrs. McGarrigle’s Hot Whiskey Mustard Canadian Maple Mustard Medium Cheddar with Mrs. Cheddar McGarrigle’s Canadian Maple Mustard Bush Garden Farm Cow’s Milk cheese Raw cow’s milk cheese. Creamy (Elgin) texture with a bold finish Clarmell Farms Goat’s cheese Goat’s cheese in a 200g (Manotick) container Goat’s Feta Delicious goat’s milk Feta Gunn’s Hill Gunn Hill’s Soft Semi-firm Gouda-style cheese. (Woodstock) Smooth and creamy Gunn Hill’s Hard Firm mountain-style cheese 1 Quebec Cheeses Cheese Producer Type of Cheese Description Alexis de Portneuf La Sauvagine A soft , mixed rind cheese with (Saint Raymond de Portneuf) tastes of fresh butter and mushrooms Calendos A creamy Camembert with a bloomy rind Bleubry A Brie cheese with blue veins. Mild blue flavour St. Honoré Triple cream Brie Laterie Charlevoix Hercule du Charlevoix Semi-firm raw cow’s milk cheese (Baie-Saint-Paul) with nutty, sweet and fruity flavours Blackburn Raw, firm cow’s milk cheese with a Swiss taste Fromagerie Domaine Féodal Le Noble Soft , Brie-style cheese with (Joliette) flavours of mushrooms and almonds Fromagerie Tournevant Chèvre Noir Two year-old goat’s milk (Chesterville) Cheddar L’Abbaye de Saint-Benoit-du-Lac Bleu Bénédictin Semi-soft cow’s milk cheese with (Saint-Benoit-du-Lac) blue veins and a medium blue flavour Le Fromage au Village Cru du Clocher Raw, cow’s milk Cheddar with a (Lorrainville) smooth texture Fromagerie du Presbytère Bleu d’Elizabeth Organic, raw cow’s milk cheese (Sainte-Élizabeth de Warwick) with blue veins.
    [Show full text]
  • Our Story Of
    Cheese...OUR STORY OF “A slice of good cheese is never just a thing to eat. It is usually also a slice of local history: agricoultural, political, or ecclesiastical. Knowledge of this enables us to distinguish the genuine from the imitation; it adds to our appetite for the cheese and to the relish with which we savour it”. Patrick Ranch The world’s best cheeses have found a place at the Maldives’ one and only cheese & wine bar... At the cheese & wine bar, we strive to present our customers, with the widest range of amazing taste experiences possible with the world’s finest table cheeses, coupled by careful selections of fine wines to match. We believe that perfectly matched cheese and wine should be one of life’s simple pleasures, and we’d like to share the thrill of these beautiful artifacts with you. This wine list is an endeavour to cross all boundaries; it rewards the innovators and respects the classics. Our ultimate goal is to provide you with a true wine experience. We commissioned one of the world’s most famous Masters of wine together with our in-house Sommelier and Maitre Fromager to compile this list and will continue to expand our selection by keeping in mind that wine and cheese is one of life’s gratest gifts. YOU SAY WE SAY Cheese, Wine, Platters S M L S M L Range of flavours 40 Goat & Ewe Cheese 24 32 40 Discover the inexhaustible diversity of Follow the example of Zeus whose legend- cheese through a guided tasting that will ary strength is said to derive from having help you discover the whole cheese family.
    [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]