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CARTA Pescado Del Día Rebozado Con Patatas Fritas / Fried fish with French Fries
BARRA HEINEKEN Jamón Ibérico 21,00€ Raff Asado 10,00€ de Bellota Beher Tomate raff asado con trigueros Jamón ibérico de bellota corte a salteados, lascas de parmesano y cuchillo / Iberian Bellota BEHER ham aceite arbequina / Roasted Raff Tomato with asparagus, shredded Ensaladilla rusa 8,00€ parmesan cheese and olive oil by Aizkolari Ensaladilla rusa de bonito / Spanish Tabla de embutidos 12,00€ potato salad with bonito de bellota Beher / Bellota Salpicón de marisco 7,50€ Beher sausage products Salpicón de marisco, (pulpo, gamba y Salchichón, chorizo gambón) / Seafood cocktail, (octopus, y lomo de bellota shrimps, prawns) Tomate de temporada 16,00€ Croquetas 1,50€ /ud. con ventresca y anchoas. Croquetas de jamón de la dehesa / Seasonal tomato with tuna Ham croquettes belly and anchovies 15,00€ Tomate de temporada Alcachofas Petimetre 12,00€ con salazones alicantinos. Alcachofas en confitado casero a la Seasonal tomato with ‘Salazones Alicantinos’’ plancha, flor de sal y rallado de foie y muselina de su aceite / Grilled Candied artichokes, salt and shredded foie and oil Tabla de 6 quesos 18,50€ nacionales e internacionales Table of 6 national and international cheeses www.petimetrerestaurant.com Avda. Locutor Vicente Hipólito 37, 03540 Alicante Golf – Playa San Juan Alicante T. 965 29 74 76 / M. [email protected] Central de reservas: 638 800 400 ENGLISH Tostada, huevos fritos, bacon, café o té BREAKFAST Toasts, Fried eggs, bacon, coffe or te 9,00€ Bocadillo de Solomillo 17,00€ Bocadillo de solomillo de vaca rubia en pan Focaccia -
Copy of Product List November 2020
PRODUCT LIST NOVEMBER 2020 Please note that in light of the current Covid-19 situation we are experiencing some issues with stock availability but we are doing everything we can to ensure the best possible service levels. If you have any questions regarding stock availability please don't hesitate to contact your local customer service team. Our list changes frequently as we carefully watch for new market trends and listen to feedback from you, our customers. Please do get in touch if you have any questions. CHEF'S ESSENTIALS Code Product Description Pack Unit Butter DB083 Butter Unsalted Croxton Manor 40x250g ea DB089 Butter Salted Croxton Manor 40x250g ea British Cheese Pack Unit EN069 Cheddar Mature Croxton Manor Block 5kg kg EN003 Butlers Secret Extra Mature Cheddar Block 2.5kg kg EN127G Cheddar Mature Grated Croxton Manor 2kg ea EN131G Cheddar Mild Croxton Manor 2kg ea French Cheese Pack Unit FC417 Brie French (60%) 1kg ea FC431 Camembert Le Fin Normand 250g ea FG021 Chevre Capra Goats' Log 1kg ea Italian Cheese Pack Unit IT042 Buffalo Mozzarella Collebianco 200g ea IT130 Parmesan Reggiano 24 Months 1.25kg kg Greek Cheese Pack Unit GR021 Halloumi 250g ea GR015 Feta Block - Kolios 900g ea Dairy Essentials Pack Unit DS049 Full Fat Soft Cheese Croxton (25% Fat) 1.5kg ea DC033 Clotted Cream Cornish Roddas 907g ea DC049 Crème Fraîche Croxton Manor 2kg ea DY009 Greek Yoghurt - Kolios 1kg ea DM013 Buttermilk 5ltr ea Cured Meats Pack Unit CA049 Prosciutto Crudo Sliced - Dell'ami 500g ea CA177 Mini BBQ Cooking Chorizo 3x2kg kg 1 HBX Chocolate -
Cured Hams Promotion at Olea
Press Release NOVOTEL CITYGATE HONG KONG PROUDLY PRESENTS: CURED HAMS PROMOTION AT OLEA Cured hams are commonly found in Europe, the hams can be prepared and served hot or cold and are eaten on their own or prepared with other ingredients often accompanied with bread, vegetables, cheeses, mustard & preserves of all types. Starting from 25th July, the culinary team at Olea has created a special menu using various types of hams imported from European countries. The dishes on offer have been reinterpreted to show modern twists to well-known classics. During the promotion, highlights of dishes on offer include; Tapas Peach and Bayonne Ham Salad The salad gets the combination of peach, French Bayonne Ham, Mozzarella and baby spinach balanced with sweet and sour honey mustard dressing. Spanish Frittata with Iberico Ham This baked Spanish style omelette is made with potatoes, eggs, onions, Cheddar Cheese, Iberico Ham, garlic and thyme. Hokkaido Scallops and Serrano Ham This is a sea scallop recipe from northern Spain. The Hokkaido scallops are seared hard on one side, simmered with sweet onions, saffron olive oil, dry sherry and chopped parsley topped off with crispy Spanish Serrano Ham. Novotel Press Release – 18 July 2018 novotel.com 1 Main Course Baked Cannelloni with Parma Ham Stuffed cannelloni is one of the most popular pasta dishes in Italian cuisine. The cannelloni is filled with Parma Ham and Ricotta Cheese and oven baked until golden brown. Veal Loin Saltimbocca An Italian classic, saltimbocca – tender veal steak, wrapped with Prosciutto ham, pan-fried with red wine reduction sauce and garnished with eggplant parmigiana. -
Glück Kann So Einfach Sein. Perfekter Moment Für Einzigartigen Genuss
KÄSE-THEKE 6-2019 VERKAUFSPRAXIS FÜR KÄSEFACHKRÄFTE IN BEDIENUNGSABTEILUNGEN inkl. Broschüre: g.g.A.-Käse OGRAF aus HollandE IS G C E H T E Z T A N Ü G H A C S B E E G • • LESEN SIE IN DIESER AUSGABE ALLES ÜBER GESCHÜTZTE URSPRUNGSBEZEICHNUNGEN Nr. 6 ❚ 2019 www.kaeseweb.de Glück kann so einfach sein. Perfekter Moment für einzigartigen Genuss. Ein Stück vom Glück. Ausreichend zur Saison bevorraten! Fruchtig-kräftiger Le Gruyère AOP passt perfekt auf jede Käseplatte. 19-10-07_NZO_Kaesetheke_Stoerer.indd 1 08.10.19 12:15 NEU AUS BIOMILCH Der Ländle Bioberger wird aus bester frischer Biomilch hergestellt und auf traditionelle Art ca. 8 Monate im Naturkeller gereift und gepflegt. Die Rotkulturreifung sorgt für typische Röstaromen wie braune Butter, helles Karamell und geröstete Nüsse. www.vmilch.at Foto: Helmut Düringer 1_Seite_Bioberger 2019.indd 1 12.09.2019 07:43:34 Adel zum Anbeissen Vorwort Edelster Käse Vorwort und bester Wein Weniger ist mehr! Wieviel Vielfalt braucht eine gute Käsetheke? Muss es die über zehn Meter lange Theke mit 400 oder mehr Sorten sein? Oder wäre klein und fein eine Lösung? Diese Fragen stellen sich wahrscheinlich regelmäßig alle Sortimentsverantwortlichen, Marktinhaber ebenso wie die vielen Fachberaterinnen. Das Käseangebot ist ausreichend vorhanden, um jede gewünschte Thekengröße zu bestücken. Mancher Supermarkt oder viele SB-Warenhäuser präsentieren eine Käsevielfalt, die jeden Kä- seliebhaber verzücken lässt. Aber wieviele dieser Sorten nimmt der Kunde wahr? Und in Zeiten des Fachkräftemangels, in denen qualifiziertes Personal für die Käsetheke händeringend gesucht wird, ist es zudem schwierig, diese riesigen Thekensortimente tagtäglich gut zu führen. -
SIAL París 2018
SIAL PARIS 2018 SALON INTERNATIONAL DE L’ALIMENTATION Parc d’Expositions de Paris-Nord Villepinte Halls: 2, 5a, 5b, 5c, 6 et 7 21 – 25 Octobre / October 2018 Horaires d’ouverture / Opening hours 9:30 hs – 18:00 hs (21 – 24 octobre) 9:30 hs – 17:00 hs (25 octobre) OFFICE ECONOMIQUE ET COMMERCIAL DE L’AMBASSADE D’ESPAGNE / SPANISH EMBASSY- OFFICE FOR ECONOMIC & COMMERCIAL AFFAIRS 13, rue Paul Valéry 75016 PARIS Tel/Ph.: (+33) 153 579 550 Fax: (+33) 147 209 722 [email protected] www.spainbusiness.fr ICEX ESPAÑA EXPORTACIÓN E INVERSIONES, E.P.E., M.P. / ICEX SPAIN TRADE AND INVESTMENT, E.P.E., M.P. Paseo de la Castellana 278 28046 Madrid - SPAIN Tel./Ph.: (+34) 913 496 100 [email protected] www.icex.es ÍNDEX PAGE PLAN D’ENSEMBLE DE L’EMPLACEMENT DU SALON/ 3 PLAN OF THE EXHIBITION LISTE PAR ORDRE ALPHABETIQUE DES EXPOSANTS ESPAGNOLS/ 4 ALPHABETICAL LIST OF SPANISH EXHIBITORS LISTE ALPHABETIQUE PAR PRODUITS DES EXPOSANTS ESPAGNOLS/ 10 ALPHABETICAL LIST OF SPANISH EXHIBITORS BY PRODUCTS EXPOSANTS PAR HALLS / LIST OF SPANISH EXHIBITORS BY HALLS HALL PAGE PAVILLONS NATIONAUX ET RÉGIONS DU MONDE / NATIONAL PAVILIONS 2 25 & REGIONS OF THE WORLD PRODUITS SUCRÉS, BISCUITERIE ET PANIFICATION FINE / 5a 66 CONFECTIONERY PRODUCTS, BISCUITS & PASTRY ÉPICERIE FINE / GOURMET PRODUCTS 5b 74 BOISSONS / BEVERAGES 5c 80 CHARCUTERIE ET SALAISONS / CURED AND SALTED MEAT 6 84 PRODUITS SURGELÉS / FROZEN PRODUCTS 6 90 VIANDES FRAÎCHES / FRESH MEAT 6 94 PRODUITS LAITIERS, OEUFS / DAIRY PRODUCTS, EGGS 7 98 2 BEVERAGES PLAN OF THE EXHIBITION 5c / 5b GOURMET FOODS -
Mayor Asks Annexation of Clark; Beher Form of City
- -V r. f r ' * &!{iS^&!£&* jis<x •I JANUARYl^r"*' Being Sought Greatest Enemy called Tea •t* 10 ! New Jersey Advocate Abiorblng The Rahway Newi-Herald, the successor of The Union Democrat, Established 1840* ERIAL1JO.1898 fAY, UNION COUNTY, N. J., TUESDAY AFTERNOON. JANUARY 3,1928 R. HOUGH ARLE6 A. WHILE NEW YEAR CLAftfC Gim I&JCY WATER m MAYOR ASKS ANNEXATION OF CLARK; ABVOTISRG KP Falkenberg's body rose out of JEtSEYKEWS While her friendft BEHER FORM OF CITY GOVERNM ringing out the old yi hg, only to fall back when the ing tho-nov, Mis* Ruti| tn<..loosely tied by the girl, came tretir^^faiiffhr*. jnm^-*°d-allowed ^i*~burUen_Ui- Esiin^ted Cost of CoDstinctidn Mrs.. John VFalktM?ber&5|l *i[- Into tho water. Melssner sum- Moose ChristmasTarfy^ Would Join ~WtiirTbwn8Hip~f6r~Benefit-6f' BoulevarBoulevardd , Clark Tow&J d the others of the searching Is $1,647,238 Was Enjoyed by Many solace from despondencj-| pa-y find after grappling for some Both Municipalities; Declares for Govern- ti tho girl's body was finally by III' health, in the Icy tho r—to-the Hurtac-*'^-_•Uuticrtakcr __aMie—3oiuLXjyi3trnas_:p3y.._ i . held which her body ^ -M- Pettlt took tharRe of the All previous building records in this three Moose organizations was ; u »t reeU ho me ^Thursday • A S.?PrPX- morning. I: £' xepln . and lateMn the day_Couniy rity were eclIpsed_liu4327ITaccordiaK h to the records of John T. Bedow, night. Gifts were distributed by that MI.13 Falkenbw^T lh"IJ6i made an examtiia- Claus in the person of Past reservoir In her car, of the body, hi- verdict being building In.sp*ictor. -
First Plates Platters Salads Fish & Seafood Sandwiches
FIRST PLATES Soup of the Day 7 CHEESES 18 Roasted Red Bell Pepper Soup 7 Choose Four, Served with Honeycomb Mushroom Soup | with foie gras* 20 Sheep Terrine of ABC Foie Gras & Brioche* 26 Papillon Perail de Parmigiano Reggiano, Italy Snails | with garlic in puff pastry 14 Brebis, France PLATTERS Ossau-Iraty, France Manchego, Spain Charcuterie* 22 Cow Charcuterie & Cheese* 29 Fourme d’Ambert, Tête de Moine, Switzerland Osetra Black River Caviar* 120 France SALADS Brillat- Savarin, L’Explorateur, France France Seasonal Varietal Salad 9 Époisses, France Point Reyes Blue, CA Duck Confit | with mixed greens 16 Frisée | with poached egg & bacon* 12 Goat Christopher’s House-Smoked Salmon* 16 Garotxa, Spain Caesar Salad | with white anchovies* 10 Cow & Goat Arugula | with point reyes blue, fennel 10 Robiola, Italy & poached pear Butter-Poached Half Lobster | diced beets 20 Add Fruit 4 with mixed greens* House-Marinated Olives 5 Mixed Grill Salad | with house merguez, chicken 16 & steak* SIDES 9 Goat Cheese Salad | with parmesan & bacon 16 Mac N’ 3 Cheese with Ham Sautéed Spinach Truffled Fries FISH & SEAFOOD Fries | white, sweet or mixed Lobster, Brandy & Puff Pastry* 39 Gnudi | with sage Steamed Clams | with chorizo & vierge* 16 Potato Basil Mashed Filet of Salmon | with salad or vegetables* 22 Vegetable of the Day Fish of the Day* MKT Gratin Potatoes Scallops of the Day* 19/38 Risotto of the Day Seafood Pasta | basil pesto* 14 SANDWICHES Add Lobster ½ Tail or 20 Smoked Salmon BLT | goat cheese pesto spread 16 Foie Gras to any Dish* & matchstick fries * Croque Monsieur | watercress & bibb salad 14 Croque Madame w/ egg | watercress & bibb salad 16 Roasted Chicken Breast | mixed french fries 14 Grilled Vegetables | mixed french fries Express Lunch $20 Chuck & Brisket 8oz. -
CHAPTER-2 Charcutierie Introduction: Charcuterie (From Either the French Chair Cuite = Cooked Meat, Or the French Cuiseur De
CHAPTER-2 Charcutierie Introduction: Charcuterie (from either the French chair cuite = cooked meat, or the French cuiseur de chair = cook of meat) is the branch of cooking devoted to prepared meat products such as sausage primarily from pork. The practice goes back to ancient times and can involve the chemical preservation of meats; it is also a means of using up various meat scraps. Hams, for instance, whether smoked, air-cured, salted, or treated by chemical means, are examples of charcuterie. The French word for a person who prepares charcuterie is charcutier , and that is generally translated into English as "pork butcher." This has led to the mistaken belief that charcuterie can only involve pork. The word refers to the products, particularly (but not limited to) pork specialties such as pâtés, roulades, galantines, crépinettes, etc., which are made and sold in a delicatessen-style shop, also called a charcuterie." SAUSAGE A simple definition of sausage would be ‘the coarse or finely comminuted (Comminuted means diced, ground, chopped, emulsified or otherwise reduced to minute particles by mechanical means) meat product prepared from one or more kind of meat or meat by-products, containing various amounts of water, usually seasoned and frequently cured .’ A sausage is a food usually made from ground meat , often pork , beef or veal , along with salt, spices and other flavouring and preserving agents filed into a casing traditionally made from intestine , but sometimes synthetic. Sausage making is a traditional food preservation technique. Sausages may be preserved by curing , drying (often in association with fermentation or culturing, which can contribute to preservation), smoking or freezing. -
MEAT & SEAFOOD Tradicionales Especiales VEGETABLES
TRADICIONALES ESPECIALES marinated olives 4 Ensalada Verde Local greens, endive, roasted peppers, red onion, house vinaigrette 8 marcona almonds 4 Grilled Little gem salad charcuterie & Cheese Tahini-yogurt dressing, pickled pixie peppers, manchego, Chorizo iberico de bellota, charred onion migas 12 add boquerones 2 bayonne ham, saucisson sec caña de cabra, idiazabal, valdeon Tortilla de Chorizo pick two meats and two cheeses 29 Spanish omelette, onion, potato, chorizo, pimenton aioli 7 add jamón ibérico 14 alcachofas MOUNTAIN BREAD Wood grilled artichokes, bayonne ham, garlic mojo, lemon 13 House baked bread, za’atar, patatas bravas smoked butter, Maldon salt 10 Flash fried potatoes, bravas spice, mojo picón 9 Pan Con Tomate crudo Tomato, garlic, sourdough 5 Citrus-cured yellowtail, piquillo, fennel, guindilla, radish 12 add jamón ibérico 9 Trucha à la vizcaina Piperade Seared local trout, bayonne ham, pickled red onion, Basque pepper stew, fried egg, vizcaina sauce, herb salad 14 wild mushrooms, sourdough 10 Pulpo à la gallega SMOKED MUSHROOMS Grilled spanish octopus, pimento, canary island potato, Local mushrooms, black truffle goat cheese piquillo pepper, crispy garlic 16 crème fraiche, sourdough 9 gambas Crab Txangurro Patagonian red shrimp, choricero crema, grilled cherry tomatoes, Blue crab, sofrito, gremolata, sourdough 16 sourdough 12 arroz caldoso Bikini Bomba rice stew, shrimp, chorizo, spring peas, smoked mushrooms 18 White cheddar grilled cheese, jamón ibérico, Ibérico Albondigas* black truffle, white bread 9 Berkshire and -
AURELIE DUMAIN (CRESAL, Université Lyon 2) SOCIOLOGIE Et ANTHROPOLOGIE
AURELIE DUMAIN (CRESAL, Université Lyon 2) SOCIOLOGIE et ANTHROPOLOGIE FAIRE UN FROMAGE AOC : la mise en tourisme et en culture du Comté Ou FAIRE-FAIRE LA DIFFERENCE ET LA RESSEMBLANCE DU COMTE Travail dirigé par ANDRE MICOUD (CRESAL, UMR 5043) et NOEL BARBE (DRAC de Franche-Comté, LAHIC, CNRS). Rapport à la Mission Ethnologie, Direction de l’architecture et du patrimoine. Légende de la première de couverture (de haut en bas) : - Auteure : Dumain A. M. Etiévant de la Ferme des Nouvelles en train de présenter la traite des vaches dans les prés lors du Dimanche à la ferme, août 2003. - Première de couverture du dépliant des Routes du Comté 2003., Nansen Développement., Pierre Accard Communication., Szewczyk, V., Réveillez tous vos sens!, guide de l’offre touristique, 2003, dos de couverture. - Auteure : Dumain A. Le fromager de la Fruitière d’Arbois en train de présenter la fabrication du Comté à des visiteurs, août 2003. - Auteure : Dumain A. Enfant en train de jouer à « la pêche aux lettres » dans le but de composer des « mots de la ferme », à la Ferme des Nouvelles lors du Dimanche à la ferme, août 2003. - Auteure : Dumain A. Photographie du plan de découpe du Comté dans le magasin de la Coopérative de Frasne. - Photographie tirée du dépliant des Routes du Comté 2003., Nansen Développement., Pierre Accard Communication., Szewczyk, V., Réveillez tous vos sens!, Guide de l’offre touristique, 2003, page 3. SOMMAIRE - Remerciements. - Note aux lecteurs. - Introduction. Que fait-on après le productivisme ? ………………….………………… .1 o « Quel avenir pour les paysans ? » …………………………………………………….1 o Changer pour rester conforme à l’origine………………………………...……………2 o Un patrimoine pris entre tradition et modernité………………………………………..7 - Première partie. -
Master Food Apr 2020
PROVISIONS FULL PRODUCT LIST JANUARY 2021 REV: 18/01 (London) - Units 2-3, 199 Eade Road, London N4 1DN T: (020) 8880 2526 F: (020) 8880 2708 E: [email protected] www.alivini.com (Leeds) - Unit 5b, Helios 47, 5 Isabella Road, Leeds LS25 2DY T: 0844 556 5557 F: 0844 556 5558 INDEX Page Page MEAT 1-4 DAIRY & FRESH EGGS 4-7 Villani, Bagatto, Alcaruno, Ruliano, Tanara Giancarlo, Salumificio Padano & Parmigiano, Italcaseus, Argiolas, Amatrice, Caseificio Rossi, Spiezia, Morgante Salumi, Antica Pieve, Bernardo Hernandez SOLP, Caseificio Manciano, Auricchio, Caseificio Busti, Orchidea, (BEHER), Gerini, Bernardini Gastone, Leoni, Renzini, Rigamonti, Luigi Gioiella, Granarolo, Profumi e Sapori Del Sud, Campania Felix, Ferrari, La Bottega di Ado', Profumi e Sapori Del Sud, Artigiano Della Aversano, Sabelli, Alival, Galbani, Mario Costa, Haut Val d'Ayas, Los 'Nduja, Domingo Moreno, Romanzini Cameros, Soft & Hard Cheese - Other, Burro Delle Alpi, Eurovo FISH & SEAFOOD 8 OILS & VINEGARS 9-10 Borrelli Mare, Mare Puro, Bernardini Gastone, Robo, Sud Pesca, Farchioni, Col d'Orcia, Sanacore, Frantoio Pasquini, Vincenzo Salvo, Maruzzella, Veliero Oliveti d'Italia, De Santis, Ponti, Manicardi, Cavalli Ferdinando, Renzini, Pathos OLIVES 10-11 PASTA, RICE, FLOUR, BAKING & READY MEALS 11-16 Miccio, Vincenzo Salvo, La Sota, Sesta, La Explanada, Delicia Barilla, Voiello, De Cecco, Gerardo di Nola, Garofalo, Pastificio Cocco, Antico Pastificio Morelli, Campofilone, Cipriani, Montegrappa, Pastificio Rossi, Pastai in Brianza, Medicei, Il Ceppo, Il Pastaio, Ferron, -
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