Goudacheesebvelveetaa

Total Page:16

File Type:pdf, Size:1020Kb

Goudacheesebvelveetaa Cheese - Free Printable Wordsearch GOUDACHEESE B VELVEETA A PONTLEVEQUE N SAINTALBRAYP O E N BLEUDEGEX L CRQUESOPANELA QUESODELASERENA HO LIVAROTR ECPROVOL ONE D PEAS O ESSMW OREGONBLUEVEINR EN PEAAI AMERICANCHEESEESR PBKIDSAPP ENZELLERCHEESESE A ERMENLROS MORBIERNEE DE RIIFTEOUC AEHTDRG JKEZAMIQRH SPHCSEI SO AAILACU CEA CMOHASGTR CFMSTOREEH ELLAT CTARIG KACAHMHGCSFES EAEEHCTUCO CRHRKARRET OEERCRJSEC IYHN HBMEOASAALE RSSNCGINOL EEZ ELLEVIVCC VLRTEORTEU DRLO EMUARRLAAH IICRINNL PEETL SOENCOLLR EENHIIEOA OOA EZCGHTE PEREAOLUMR GNB ZHREI SOSASEMOOMM EO AEE ENNEESIC IION REES SEDUE EGRD ETS EEGB RIGA LM ETAA SAEN LO ELC NC AC T OE QUESO DE LA SERENA FARMER CHEESE COULOMMIERS PELARDON APPENZELLER CHEESE TETE DE MOINE STICHELTON VELVEETA PEPPER JACK CHEESE IRISH CHEDDAR GORGONZOLA LAGUIOLE S ATILDE O GEORGE PONT L EVEQUE MOZZARELLA MORBIER ROCAMADOUR CHEESE RONCAL CHEESE PARMIGIANO LIVAROT LEICESTER CHEESE SAINT ALBRAY MASCARPONE LANGRES OREGON BLUE VEIN SWISS CHEESE ABONDANCE GJETOST AMERICAN CHEESE GOUDA CHEESE MAROILLES CABECOU SAINT MARCELLIN QUESO PANELA CHEVROTIN GRUYERE MIZITHRA CHEESE BANON CHEESE KASHKAVAL SALERS KEFALOGRAVIERA CREAM CHEESE ROQUEFORT PANEER SAINT NECTAIRE BLEU DE GEX PROVOLONE COMTE BLUE CHEESE BRIE Free Printable Wordsearch from LogicLovely.com. Use freely for any use, please give a link or credit if you do. Cheese - Free Printable Wordsearch DANISHBLUE FETA EMMENTALERBASKETCHEE SE COTSWOLDCHEESE CH COLBYJACKCHEESE HOCHEESECURD AOSHARPPROVOLONE QUESODEBOLA OL QUESODELCASAR O UICAPRICEDESD IEUX NO RGBROCCIU ASG CA EMMENTALDESAVOIEM SA ENCOTTAGEC HEESEEO EAR RBUFFALOMOZZARELLA TERSEUR ECABRALESCHEESE TSOSSSLO MRBBCA MEMBERTEENE EERT BCLIEB NRLEI RESAX RPAMICAA TAOHRB HSSTA AIMOMOUY ADMCOECU IEYC NSMBNBTFET LDIYCDKAAS CH DFAEOTUTOD IEMBEUECCERE HE TOINZERARE HLLPESISSFE EE GUGNTORGCTCBO SLEREEEHL ES ORVOTOLEEHPACEB IEBDEGCEHSSE UMAUPCAYREL LHTUHASTET E DETCDAHAJCE PCLECMAALI ADCHBUHEAHS RALOOHNHIL AHERSLE CEEBGRCIEC XT MERUI STKEEFEMFE CO BEIGN SEHSU SHN ESNGN CEE EE REE ENN E TU A S MM E EMMENTAL DE SAVOIE SHARP PROVOLONE MONTEREY JACK EMMENTALER BUFFALO MOZZARELLA PECORINO ROMANO FROMAGE FRAIS NEUFCHATEL OSSAU LRATY CHEESE QUESO DEL CASAR SHARP CHEDDAR OUD BRUGGE COLBY JACK CHEESE MUENSTER CHEESE QUESO DE BOLA CAMEMBERT CAPRICE DES DIEUX COTSWOLD CHEESE HELIX CHEESE MIMOLETTE ABBAYE DE BELLOC REMBRANDT GOUDA MINAS CHEESE CAMBOZOLA LIMBURGER CHEESE FOURME D AMBERT COLBY CHEESE VACHERIN BLEU DES CAUSSES RICOTTA CHEESE SAINT PAULIN HOOLIGAN MANCHEGO CHEESE PIMENTO CHEESE BRICK CHEESE CHAOURCE BEAUFORT ALPAGE BLEU DE BRESSE CHEESE CURD BROCCIU GARROTXA CHEESE COTTAGE CHEESE DANISH BLUE STILTON CABRALES CHEESE BASKET CHEESE GOAT CHEESE CANTAL TILSIT CHEESE FETA Free Printable Wordsearch from LogicLovely.com. Use freely for any use, please give a link or credit if you do. Cheese - Free Printable Wordsearch MAROILLESA AEEGL L LLSBAOE I OROERRNU VB ZEIEEAO DAL NEUHRINPC ARU ONGCEVIO CCOEP GAAXLATSVACHERI NHTCA MRPLIAROEDANIS HBLUEEHR OLTGRUE DCOULOMMIERSM GZENOVQS RICOTTACHEESEI I ZHELEEU EES EGR AMAHECES SESSE IIP RMFCHENE ERWAT ASE EEECSOEEE ITIII NHL LKMRELHNHA ESNL OCA LAEEOCOCT BTSTSTICHELTONHR AEIHVLPRCB AECAIABONDANCEED RBCOAREELS DHLTGJETOSTSUDO CRRCAMNLE KEEBC EQDN OPNCRTAUKEM ERHEE A MOSANRNDA TOSAEHV R RAFIOGESC IEYECEA MCABECOUQRGHHNS NLTS CSUEE KEEEOTERE AESXA ENNEER NCOMTEFVS AOVLE TBOAE BPLAY ARRL ESU LIT VR E G KEFALOGRAVIERA GOUDA CHEESE PARMIGIANO VACHERIN SAINT NECTAIRE QUESO PANELA MASCARPONE MORBIER RICOTTA CHEESE BANON CHEESE EMMENTALER LIVAROT FARMER CHEESE CREAM CHEESE ABONDANCE LANGRES TETE DE MOINE HELIX CHEESE MAROILLES GJETOST IRISH CHEDDAR BLEU DE GEX CHEVROTIN CABECOU PONT L EVEQUE BLUE CHEESE KASHKAVAL GRUYERE RONCAL CHEESE COULOMMIERS ROQUEFORT BROCCIU BASKET CHEESE CHEESE CURD PROVOLONE SALERS TILSIT CHEESE DANISH BLUE PELARDON PANEER SAINT ALBRAY STICHELTON VELVEETA CANTAL SWISS CHEESE GORGONZOLA LAGUIOLE COMTE MOZZARELLA BRIE Free Printable Wordsearch from LogicLovely.com. Use freely for any use, please give a link or credit if you do..
Recommended publications
  • 12523379.2011.Pdf
    DESARROLLO Y SELECCIÓN DE UNA MEZCLA DE HIDROCOLOIDES COMO AGENTE TEXTURANTE, EN EL QUESO TIPO GOUDA EDUAR ENRIQUE RAMÍREZ CAMARGO Tesis de grado para optar al título de Magíster en Ciencia y Tecnología de Alimentos Director M. Sc. José Uriel Sepúlveda Valencia Codirector M. Sc. Diego Alonso Restrepo Molina UNIVERSIDAD NACIONAL DE COLOMBIA FACULTAD DE CIENCIAS AGROPECUARIAS POSGRADO EN CIENCIA Y TECNOLOGÍA DE ALIMENTOS MEDELLÍN 2011 1 GRADECIMIENTOS Sin duda alguna, mis más sinceros agradecimientos a la Universidad Nacional de Colombia y a la empresa TECNAS S.A, por darme la oportunidad y posibilidad de poder desarrollar este trabajo y esta formación; dándome las herramientas necesarias y su apoyo para el logro de mis objetivos. Que Dios guarde a cada una las personas que aportaron su grano de arena para la cristalización de este proyecto. Con gran afecto a la Gerente General de Tecnas S.A., Luz Marina Jaramillo Henao, a la Gerente Técnica, Luz Stella Vanegas Pérez, a la Asistente de Soporte Tecnológico, Bibiana María Jaramillo, a Sandra Adarve Espinosa, Laboratorista de la Fundación INTAL, al Director, Codirector y al Asesor de Estadística Keneth Roy Cabrera, por su dedicación en esta investigación. 2 DEDICATORIA Gracias a Dios por permitirme salir cada día adelante, pese a los obstáculos y adversidades de la vida, que con gran esfuerzo he podido superar cada barrera que se me ha presentado. A mis padres Etelvina Camargo y Marcelino Ramírez, a mis hermanos Victor Ledis, Yaneth, Nancy, y Yuliana, a mi tía Martha Camargo, por su apoyo incondicional en cada momento de mi vida y en el desarrollo de este proyecto.
    [Show full text]
  • Technology of Cheesemaking
    P1: SFK/UKS P2: SFK/UKS QC: SFK/UKS T1: SFK Color: 1C fm BLBK264-Law April 15, 2010 13:41 Trim: 244mm X 172mm Technology of Cheesemaking Second Edition Edited by Barry A. Law R&D Consultant to the Dairy Industry Victoria, Australia and A.Y. Tamime Consultant in Dairy Science and Technology Ayr, UK A John Wiley & Sons, Ltd., Publication iii P1: SFK/UKS P2: SFK/UKS QC: SFK/UKS T1: SFK Color: 1C fm BLBK264-Law April 15, 2010 13:41 Trim: 244mm X 172mm iii P1: SFK/UKS P2: SFK/UKS QC: SFK/UKS T1: SFK Color: 1C fm BLBK264-Law April 15, 2010 13:41 Trim: 244mm X 172mm Technology of Cheesemaking Second Edition i P1: SFK/UKS P2: SFK/UKS QC: SFK/UKS T1: SFK Color: 1C fm BLBK264-Law April 15, 2010 13:41 Trim: 244mm X 172mm The Society of Dairy Technology (SDT) has joined with Wiley-Blackwell to produce a series of technical dairy-related handbooks providing an invaluable resource for all those involved in the dairy industry, from practitioners to technologists, working in both traditional and modern large-scale dairy operations. For information regarding the SDT, please contact Maurice Walton, Executive Director, Society of Dairy Technology, P. O. Box 12, Appleby in Westmorland, CA16 6YJ, UK. email: [email protected] Other volumes in the Society of Dairy Technology book series: Probiotic Dairy Products (ISBN 978 1 4051 2124 8) Fermented Milks (ISBN 978 0 6320 6458 8) Brined Cheeses (ISBN 978 1 4051 2460 7) Structure of Dairy Products (ISBN 978 1 4051 2975 6) Cleaning-in-Place (ISBN 978 1 4051 5503 8) Milk Processing and Quality Management (ISBN 978 1 4051 4530 5) Dairy Fats (ISBN 978 1 4051 5090 3) Dairy Powders and Concentrated Products (978 1 4051 5764 3) ii P1: SFK/UKS P2: SFK/UKS QC: SFK/UKS T1: SFK Color: 1C fm BLBK264-Law April 15, 2010 13:41 Trim: 244mm X 172mm Technology of Cheesemaking Second Edition Edited by Barry A.
    [Show full text]
  • Gourmet Cheese Cards (GCC43)
    GOURMET CHEESE CARDS GCC43 PROMOTE BOTH DOMESTIC AND IMPORTED CHEESE Mailing Address: P.O. Box 2118 Huntington Beach, CA 92647-0118 Plant, Offi ce & Showroom Address: 15662 Producer Lane Huntington Beach, CA 92649-1310 TOLL-FREE PHONE: (800) 852-2806 • TOLL-FREE FAX: (800) 774-8884 –––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––– DATE _________________________________ P.O. NO. ____________________________ ACCOUNT NAME ______________________________ STORE NO. ________________ ADDRESS _______ ____________________________________________________________ CITY ______________________________________________ ZIP ___________________ PHONE ____________________________ ORDERED BY _________________________ PLEASE SELECT FROM LIST BELOW Actual size: 4” x 3” / (2) colors: Black & Pale Yellow _____ Alouette Cups _____ Domestic Parmesan Wheel _____ Low Sodium Muenster _____ Sonoma Hot Pepper Jack _____ Appenzeller Swiss _____ Domestic Romano _____ Low Sodium Provolone _____ Sonoma Pesto Jack _____ Asiago _____ Domestic Romano Wheel _____ Low Sodium Swiss _____ Sonoma Traditional Jack _____ Baby Edam _____ Double Gloucester _____ Mascarpone _____ St. Andre _____ Baby Gouda _____ Double Gloucester _____ Mini Brie _____ Stilton _____ Baby Jack with Stilton _____ Monterey Jack _____ Stilton with Lemon Zest _____ Baby Swiss _____ Doux De Montagne _____ Montrachet _____ String Cheese _____ Beer Kaese _____ Edam Loaf _____ Montrachet with Herbs _____ Suisse Delicate _____ Bel Paese _____ English Cheddar _____ Morbier _____ Suisse
    [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]
  • Ewe's Milk Cheese
    February 2013 Frv-073 (6x6oz) $36.49/Cs Frv-071 (6x7oz) $58.29/Cs Frv-014 (6x7oz) $34.79/Cs Coeur Berry Jacquin Cranberry Coeur De Bourgogne Truffle Neufchatel Coeur de Bray Fr-269 (6x8oz) $25.39/Cs Fr-079 (6x7.5oz) $39.49/Cs Fr-278 (7x8oz) $53.59/Cs Jacquin Coeur Berry White Delice De Bourgogne Mini Clarines Frv-072 (20x77oz) $20.08/Cs Fr-175 (3x1.1lb) $46.79/Cs Coeur Assortment Soreda 4 Flavors Brillat With Cranberry ** All pricing listed is Net-Net only. No additional discounts will be given. ** A rolled cheese that is similar in appearance to a jelly roll with Cranberry and other types of seasonings over the top of a flat layer of cheese. Fr-577 Le Roule Cranberry (1x4Lb) Fr-578 Cranberry Pre-pack (6x4.4oz) $9.09/Lb $17.59/Cs Log Pre-pack Us-088 Crottin Plain Montchevre Us-089 Crottin G&H Montchevre Us-092 Crottin Four Peppers Montchevre Us-093 Crottins Assorted Montchevre Each of Montchevre’s fresh goat cheese Crottin & Chabis are hand-crafted from fresh, prime quality milk. All packed (18x3.5oz) $32.15/Cs Us-161 Montchevre Cabri Mini (6x4.4oz) This mild and creamy goat brie is hand-made in small vats, handcrafted and slowly aged. $14.78/Cs Us-137 Blueberry Vanilla Log (12x8oz) Us-138 Cranberry Cinnamon Log (12x8oz) Goat log rolled in cranberries and cinnamon & Colorful berries add texture as well as flavor to the cheese. $43.99/Cs Wg-090 Rougette Bavarian Red (2x5Lb) With its orange washed rind and buttery consistency, this decadent triple- cream soft-ripened cheese provides an attractive appearance on any table with its distinct orange tint on the outer edge and the white brie mold on top.
    [Show full text]
  • Culture Ripened Artisan Farmhouse Soft Cheeses
    International Specialised Skills Institute Inc CULTURE RIPENED ARTISAN FARMHOUSE SOFT CHEESES Virginia Reid National ISS Institute Overseas Fellowship Fellowship supported by the Department of Education, Science and Training, Commonwealth of Australia ISS Institute Inc. 2006 © Table of Contents 1.0 Acknowledgements……………………………………………………………………….3 Awarding body: ISS Institute Fellowship Sponsor About the Fellow Individuals and Organisations 2.0 The Fellowship Program……………………………………………………………….8 Aim of the Fellowship The Skills / Knowledge Gaps 3.0 The Australian Context……………………………………………………………….13 Peak Organisations Key Representatives 4.0 International Context………………………………………………………………….17 Program context Destinations 5.0 Findings……………………………………………………………………………………….71 6.0 Recommendations………………………………………………………………………77 7.0 Government……….……………………………………………………………………….77 Industry……….………………………………………………...……………………………78 Business……….……………………………………………..…………………………....79 Professional associations………….……………………………….……………….79 Education and Training……….………………………...………………………….80 Community……….………………………...…………………..………………………..81 ISS Institute……….………………………………………...……………………….….82 Further Skills Gaps……….………………………...………………..…………..….82 7.0 References…………………………………………………………………………….……83 8.0 Attachments…………………………………………………………………………………83 Virginia Reid 2006 2 Acknowledgements I would like to thank the following individuals and organisations who gave generously of their time and their expertise to assist, advice and guide me throughout the Fellowship program 1.1 Awarding body: ISS
    [Show full text]
  • 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
    [Show full text]
  • Respective Effects of Milk Composition and the Cheese-Making Process On
    Respective effects of milk composition and the cheese-making process on cheese compositional variability in components of nutritional interest Anthony Lucas, Edmond Rock, Jean-François Chamba, Isabelle Verdier-Metz, Patrick Brachet, Jean-Baptiste Coulon To cite this version: Anthony Lucas, Edmond Rock, Jean-François Chamba, Isabelle Verdier-Metz, Patrick Brachet, et al.. Respective effects of milk composition and the cheese-making process on cheese compositional variability in components of nutritional interest. Le Lait, INRA Editions, 2006, 86 (1), pp.21-41. hal-00895569 HAL Id: hal-00895569 https://hal.archives-ouvertes.fr/hal-00895569 Submitted on 1 Jan 2006 HAL is a multi-disciplinary open access L’archive ouverte pluridisciplinaire HAL, est archive for the deposit and dissemination of sci- destinée au dépôt et à la diffusion de documents entific research documents, whether they are pub- scientifiques de niveau recherche, publiés ou non, lished or not. The documents may come from émanant des établissements d’enseignement et de teaching and research institutions in France or recherche français ou étrangers, des laboratoires abroad, or from public or private research centers. publics ou privés. Lait 86 (2006) 21–41 © INRA, EDP Sciences, 2005 21 DOI: 10.1051/lait:2005042 Original article Respective effects of milk composition and the cheese-making process on cheese compositional variability in components of nutritional interest Anthony LUCASa,b, Edmond ROCKc, Jean-François CHAMBAa, Isabelle VERDIER-METZd, Patrick BRACHETc, Jean-Baptiste
    [Show full text]
  • Les Résultats Du CGA
    Passionné de fromage ? actualité dossier sur le vif initiatives terroir technique origines 27 TL dégustez Les résultats du CGA Fromages au lait de OR : Etoile du Vercors (Etoile du Vercors) vache à pâte molle PRODUITS LAITIERS NATIONAL ARG : Fromagerie Bertrand Père et Fils (Bertrand et à croûte fleurie Père et Fils) (autres) Fromages au lait de vache à pâte molle et à croûte fleurie Neufchâtel fermier ARG : Gaec Fouque-Lefebvre à caractère lactique AOP Autres fromages au lait de vache à pâte molle Brillat-Savarin OR : Fromagerie Delin (Delin) Fromage au lait de OR : Laiterie fromagerie du Val d‘Ay - Ets Réaux (Réo le vache à pâte molle Gaslonde Th Réaux) Fromage à pâte ARG : Fromageries des Chaumes SAS (Saint Albray) et croûte fleurie à BRZ : Fromagerie Delin (Delin) molle et à croûte ARG : Fromageries fromagère de Clécy (Président) caractère lactique mixte ou morgée Fromages au lait de vache à pâte molle et à croûte fleurie Fromages au lait de vache à pâte molle et à croûte lavée Brie de Meaux ARG : Société fromagère de Raival (Saint-Faron) Epoisses AOP ARG : Fromagerie Germain (Germain, Chalancey) laitier AOP (250-350 gr) Brie de Melun OR : Société fromagère de Meaux Saint Faron (Saint- Epoisses AOP ARG : Fromagerie Germain (Germain, Chalancey) laitier AOP Faron) (700-1100 gr) Brie (autres) BRZ : Société Fromagère de Sainte-Cécile Fromages au lait de ARG : Fromagerie Germain (Germain, Chalancey) (Le Roitelet) vache à pâte molle ARG : Fromagerie Arnaud SAS (Le Cacouyard) et à croûte lavée Camembert de OR : Société fromagère de Jort (Jort)
    [Show full text]
  • BECOME a Cheese Connoisseur APPENZELLER an Ancient Alpine Cheese, with Origins Likely Dating to the 6Th Century
    BECOME A Cheese Connoisseur APPENZELLER An ancient alpine cheese, with origins likely dating to the 6th century. With a flavor that’s anything but dated, expect a sweet and creamy richness with a uniquely spicy finish. Made with raw Swiss cow’s milk and aged for at least five weeks, yielding a smooth, firm paste. A perfect choice for some of your favorite fruity red wines. Ingredients: Unpasteurized part-skim cow’s milk, cheese cultures, salt, enzmees. Country: Switzerland Milk Type: Raw cow’s milk Age: 60 days Beverage Pairing: Fruity Red Wine SAINT ANDRE St. Andre is a soft-riped, tripe crème brie made from pasteurized milk with a beautifully bloomy white rind. Rich and decadent, St. Andre tastes of heavenly cream mixed with sour cream for a slight lactic tang among all that decadent richness. St. Andre is extremely populare and will be a hit on any cheeseboard. Ingredients: Pasteurized cow’s milk and cream, salt, lactic starters, vegetable rennet, penicillium candidum and geotrichum Country: France Milk Type: Pasteurized cow’s milk Beverage Pairing: Champagne STILTON England’s best known “King of Cheese” is ripened 3-4 months under carefully controlled cool, humid conditions. Unlike other blues, Stilton’s veining comes about by piercing the wheel as many as 300 times after one month of aging, allowing the blue to develop in the cheese with the introduction of oxygen. The minerally, earthy qualities if this blue pair well with Tawny Port or fresh pears. Ingredients: Pasteurized cow’s milk, salt, microbial rennet, dairy cultures. Country: England Milk Type: Pasteurized cow’s milk Age: 3-4 months Beverage Pairing: Port PARMIGIANO REGGIANO The cows who graze in Emiglia Romagna, Italy, whose milk constitutes this cheese, are virtually hand-fed specially guarded secret salads of grasses that produce a magnificent, complex flavor.
    [Show full text]
  • 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
    [Show full text]
  • The Bacterial Flora of Surface-Ripened Cheeses with Special Regard to Coryneforms F Eliskases-Lechner, W Ginzinger
    The bacterial flora of surface-ripened cheeses with special regard to coryneforms F Eliskases-Lechner, W Ginzinger To cite this version: F Eliskases-Lechner, W Ginzinger. The bacterial flora of surface-ripened cheeses with special regard to coryneforms. Le Lait, INRA Editions, 1995, 75 (6), pp.571-584. hal-00929460 HAL Id: hal-00929460 https://hal.archives-ouvertes.fr/hal-00929460 Submitted on 1 Jan 1995 HAL is a multi-disciplinary open access L’archive ouverte pluridisciplinaire HAL, est archive for the deposit and dissemination of sci- destinée au dépôt et à la diffusion de documents entific research documents, whether they are pub- scientifiques de niveau recherche, publiés ou non, lished or not. The documents may come from émanant des établissements d’enseignement et de teaching and research institutions in France or recherche français ou étrangers, des laboratoires abroad, or from public or private research centers. publics ou privés. Lait (1995) 75, 571-584 571 © Elsevier/INRA Original article The bacterial flora of surface-rlpened cheeses with special regard to coryneforms F Eliskases-Lechner, W Ginzinger Bundesanstalt für Alpenlëndiscne Milchwirtschaft, A-6200 Rotholz, Austria (Received 21 March 1995; accepted 20 June 1995) Summary - Randomly-selected Austrian bacterial surface-ripened cheeses were examined for changes in the microbiological composition of the smear. The bacterial counts of the Tilsit cheeses from 14 cheese plants and of 3 types of soft cheeses selected varied fram 1()4 ta 109 cfu/cm2 smear 3 d after manufacture and fram 108 ta 109 cfu/cm2 smear after a ripening period of 3 weeks. The flora tolerated a NaCI content of at least 80 g/kg in the plate count agar.
    [Show full text]