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The Milk Meisters
The Migt M¢i=ter= 9t3/03 2 51 AM The Milk Meisters Our ranking of the nation's largest dairy farms To comment or suggest additions to our Milk Meisters list send your responce to [email protected] By Dan Looker Business Editor A narrow blacktop shaded by cottonwoods leads to a white Victorian farmhouse, headquarters for Joseph Gallo Farms. Upstairs, in a modest office, Mike Gallo works at his desk. He wears a long-sleeved shirt, no tie. The informality is deceptive. This is a business with $50 million in annual sales. Gallo's father, Joseph, younger brother of winemakers Emest and Julio, built his own empire on another drink--milk. It's made into cheese and sold in 12 states, Mexico and Japan. With five herd sites scattered near Atwater, Califomia, this dairy seems smaller than Braum's of Oklahoma, where 10,000 cows pass through one huge milking parlor. But Gallo's, with 14,500 cows, is the nation's largest milking entity, according to Successful Farming magazine's first survey of the nation's largest dairy farms. 20 largest dairy farms Ranked by cows in producing herds on August 1, 1995 Successful Farming exclusive RANK NAME HEADQUARTERS HERD OTHER # COWSOWNED OF OPERATION LOCATIONS BUSINESSES 1 Joseph Gallo Farms Atwater, CA California Cheese 14,500 2 Hettinga Dairies Corona, CA Arizona, California, Nevada Bottling 12,900 3 Aurora Dairy Westminster, CO Colorado, Idaho, Texas 12,000 4 Larson Dairy Okeechobee, FL Florida 11,200 5 Braum0s Dairy Farm Tuttle, OK Oklahoma Ice cream, milk ii, 000 6 Las Uvas Dairy Hatch, NM New Mexico 10,000 7 McArthur Farms Okeechobee, FL Florida Citrus 8,800 8 GenFarms Coraopolis, PA Georgia, Florida, Maryland 8,500 9 Knevelbaard Dairies Corona, CA California 7,700 I0 Shamrock Farms Chandler, AZ Arizona Food service 6, 900 ii Arizona Dairy Co. -
The Complete Book of Cheese by Robert Carlton Brown
THE COMPLETE BOOK OF CHEESE BY ROBERT CARLTON BROWN Chapter One I Remember Cheese Cheese market day in a town in the north of Holland. All the cheese- fanciers are out, thumping the cannon-ball Edams and the millstone Goudas with their bare red knuckles, plugging in with a hollow steel tool for samples. In Holland the business of judging a crumb of cheese has been taken with great seriousness for centuries. The abracadabra is comparable to that of the wine-taster or tea-taster. These Edamers have the trained ear of music-masters and, merely by knuckle-rapping, can tell down to an air pocket left by a gas bubble just how mature the interior is. The connoisseurs use gingerbread as a mouth-freshener; and I, too, that sunny day among the Edams, kept my gingerbread handy and made my way from one fine cheese to another, trying out generous plugs from the heaped cannon balls that looked like the ammunition dump at Antietam. I remember another market day, this time in Lucerne. All morning I stocked up on good Schweizerkäse and better Gruyère. For lunch I had cheese salad. All around me the farmers were rolling two- hundred-pound Emmentalers, bigger than oxcart wheels. I sat in a little café, absorbing cheese and cheese lore in equal quantities. I learned that a prize cheese must be chock-full of equal-sized eyes, the gas holes produced during fermentation. They must glisten like polished bar glass. The cheese itself must be of a light, lemonish yellow. Its flavor must be nutlike. -
Bacteriology of Cheese V. Defects of Blue (Roquefort-Type) Cheese H
Volume 25 Number 283 Bacteriology of cheese V. Defects of blue Article 1 (Roquefort-Type) cheese October 1940 Bacteriology of cheese V. Defects of blue (Roquefort-Type) cheese H. W. Bryant Iowa State College B. W. Hammer Iowa State College Follow this and additional works at: http://lib.dr.iastate.edu/researchbulletin Part of the Agriculture Commons, and the Dairy Science Commons Recommended Citation Bryant, H. W. and Hammer, B. W. (1940) "Bacteriology of cheese V. Defects of blue (Roquefort-Type) cheese," Research Bulletin (Iowa Agriculture and Home Economics Experiment Station): Vol. 25 : No. 283 , Article 1. Available at: http://lib.dr.iastate.edu/researchbulletin/vol25/iss283/1 This Article is brought to you for free and open access by the Iowa Agricultural and Home Economics Experiment Station Publications at Iowa State University Digital Repository. It has been accepted for inclusion in Research Bulletin (Iowa Agriculture and Home Economics Experiment Station) by an authorized editor of Iowa State University Digital Repository. For more information, please contact [email protected]. October, 1940 Research Bulletin 283 Bacteriology of Cheese v. Defects of Blue (Roquefort-Type) Cheese By H. W. BRYANT AND B. W. HAMMER AGRICULTURAL EXPERIMENT STATION IOWA STATE COLLEGE OF AGRICULTURE AND MECHANIC ARTS DAIRY INDUSTRY SECTION • AMES, IOWA • CONTENTS Summary 112 I n trod u c ti 0 n ______ ____________ ______ ____ _______ ______ _____________________________________ _________________ _______ 113 Methods _______________________________ -
Bocconcini Pizzeria & Restaurant
PIZZERIA & RESTAURANT LUNCH SPECIALS $10.00 includes a bottle of water or a can of soda 11:00AM - 4:00pm Penne Vodka • Lasagna • Spaghetti w/Meatballs or Sausage • Baked Ziti • Stuffed Shells Ravioli • Manicotti • Chicken Parmigiana w/Pasta • Spaghetti w/Broccoli Garlic & Oil Cheeseburger Deluxe • Large Chicken Salad • Spinach Pie over Salad • Fried Calamari We are Open 7 days a week Sunday 7:00AM - 10:00PM • Monday - Saturday 7:00AM - 10:30PM T: 718.423.1192 F: 718.423.1193 254-19 Northern Blvd., Little Neck, NY 11362 Visit us at www.BocconciniNY.com Free Delivery Minimum $10.00 Food Order Prices Do Not Include NY Sales Tax PIZZA Small 14” X-Large 18” Cheese ............................. $11.00 $15.00 Regular Slice ................................. $2.75 Sicilian Slice ................................. $3.00 Additional Topping per Slice .................... $0.75 Additional Topping per Pie ..................... $3.00 Special Topping............................... $4.50 Bacon, Pineapple, Ground Beef, Chicken GOURMET PIZZA Small 14” X-Large 18” Stuffed Meat Pizza Deluxe ................................................ $18.00 $25.00 mozzarella, sausage, pepperoni, meatball, onion & bacon Stuffed Vegetable Pizza .................................................. $18.00 $25.00 ricotta, mozzarella, eggplant, broccoli, mushroom, onion, peppers, spinach & tomato Primavera Pizza ........................................................ $17.00 $23.00 broccoli, spinach, onion, mushroom, pepper, tomato Lasagna Pizza ......................................................... -
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). -
Pacific Cheese Listing
Pacific Cheese Listing Processed Cheeses Jake's # Brand PRODUCT DESCRIPTION Pack Shelf Life Processed Cheese Slices 160 ct. Sliced American Cheese, 3" X 3" Slice; 4 stacks, PCHE20 Cheswick 40 slices per stack; .50 oz per slice 4/5#/cs 180 days 120 ct. Sliced American Cheese, 3 3/8" X 3 1/2" slice, 3 PCHE06 Cheswick stack, 40 ribbons per stack; .067 oz per slice 4/5#/cs 180 days CSTK63 Cheswick 160 ct. Sliced American Swiss Cheese 4/5#/cs 180 days Diced Processed Cheese for Queso & Industrial CHED42 No Label 3/8" Diced High Melt Proc Cheddar Cheese 2/20#/cs 180 days Pacific Gold Processed Cheese Spread, Old English PCHE19 No Label Flavor (similar to Golden Velvet) 1/20#/cs 180 days Natural Cheeses Blocks NCHE73 Brown Box 60 Day Aged Milled Cheddar Blocks, TX 1/44 # Avg 12 months NCHE83 Brown Box Monterey Jack Block - Dalhart 1/44# Avg 120 days NCHE70 Brown Box Mild Cheddar Block - Dalhart 1/44# Avg 180 days 485774 Brown Box White Mild Cheddar Blocks, made in CA 1/44# Avg 180 days Loaves & Prints NCHE07 Cheswick Mild Cheddar Loaf 2/5#/cs 180 days NCHE16 Cheswick Monterey Jack Loaf 2/5#/cs 150 days CHED49 Texas Select Mild Cheddar Print 1/10#/cs 180 days JACK48 Texas Select Monterey Jack Print 1/10#/cs 150 days 1 Pacific Cheese Listing Natural Cheeses, continued Jake's # Brand PRODUCT DESCRIPTION Pack Shelf Life Cheddar & Jack Shreds NCHE35 Texas Select Mild Cheddar, Fancy Shred 4/5#/cs 180 days NCHE31 Texas Select Mild Cheddar, Feather Shred 4/5#/cs 180 days NCHE32 Texas Select Monterey Jack, Regular Shred 4/5#/cs 150 days NCHE40 Texas Select 50/50 Cheddar/Jack, Feather Shred 4/5#/cs 180 days Mozzarella Shreds 300469 North Beach LMPS Mozzarella , Feather Shred 4/5#/cs 150 days NCHE10 North Beach LMWM Mozzarella , Feather Shred 4/5#/cs 180 days Natural Cheese Slices (30-31 slice count per pkg.) CHED20 CA Select Farms Mild Cheddar Cheese, Natural Slice, .75 oz. -
13 Grilled Artichokes, Spanish Goat Cheese, Orange Zest + Mint
OLIVAS TRIO ~ 7 Arbequina, pico-limon + oil cured Moroccan WATERMELON SALAD ~ 14 ALCACHOFAS ~ 13 tomatoes, Tucumcari feta, San Juan honey, purple basil vinaigrette, JAMON IBERICO ~ 26 grilled artichokes, Spanish goat cheese, orange zest + mint * crispy jamon Serrano specialty cured ham made from olive and acorn fed Iberian black CHICARRONES ANDALUZ ~ 9 pigs ~ imported ROMERO FARMS ROMAINE ~ 14 crispy pork belly bites ~ cumin ~ lemon ~ sea salt + harissa cucumber, radish, beets, tomatoes, creamy goat buttermilk and JAMON SERRANO ~ 12 SPICY CARROT GARBANZO HUMMUS ~ 12 dill dressing ham from the sierra’, dry cured Spanish ham ~imported warm parsley butter, house escabeche + sesame crackers MANCHEGO ~ 12 SEARED AHI TUNA SALAD ~ 16 BRUSCHETTA ~ 12 Sheep’s milk cheese from la Mancha region of Spain, membrillo grilled fingerlings, green beans, olives, creamy sweet mustard crimini mushrooms, cream, reggianito, fried egg + truffle oil * dressing, hard boiled eggs LEONORA ~ 12 GAMBAS AL AJILLO ~ 14 goat milk cheese from Leon, Spain, + strawberry honey MUSHROOM MONTADITOS ~ 14 garlic, white wine + chile de arbol red onion jam + quall egg 15 OLD WINDMILL ‘BLUE’ ~ 12 BLACK MUSSELS IN ROMESCO FISH BROTH ~ 14 Local cow’s milk blue cheese with oloroso rosemary figs SPANISH CHICKEN LIVER PATE ~ 12 BACON WRAPPED DATES ~ 12 almonds, ginger oloroso soaked figs + rosemary Stuffed with marcona almond, cabrales dipping sauce + CHORIZOS PALACIOS~ 14 Beer mustard, cornichons pomegranate molasses TUNA CARPACCIO ~ 14 blood orange aioli, black olives, + smoked sea -
Kraf Tunion Network 02102011
Kraft Union Network October 2, 2011 There’s always something going on at Kraft Foods… Kraft to split itself in two We believe scale will be an increasing source of competitive advantage both in confectionary and in the food industry at large. Irene Rosenfeld, January 2010, Taking our performance to the next level requires a bold new approach: creating two great companies that can optimize value by focusing on their unique drivers of success. Irene Rosenfeld, August 2011 The deals never stop at Kraft foods. On the road to moving from “one of the world’s largest food and beverage companies” to a “global snacks powerhouse”, Kraft in 2007 paid USD 7.2 billion, to acquire Danone’s European biscuit operations, borrowing cash it didn’t have. Kraft steadily raised dividends while closing over 35 factories and eliminating over 20,000 jobs, squeezing out cash through closures, spinoffs and outsourcing, Cost-cutting, layoffs and divestitures fueled more dividend increases and paved the way for even more debt to power the USD 19.5 billion cash-and-share acquisition of UK-based Cadbury in 2010. “Scale”, “supply chain leverage” and marketing “synergies” were the rationale for the Cadbury deal, trotted out in innumerable press releases and conference calls with investors. Synergy and scale yielded to “focus” on August 4 this year, when Kraft announced it would split the corporation into 2 independent publicly traded companies, both headquartered in North America: “A high-growth global snacks business with estimated 2 revenue of approximately $32 billion and a high-margin North American grocery business with estimated revenue of approximately $16 billion. -
Use of Iodised Salt in Cheese Manufacturing to Improve Iodine Status in the UK
Use of iodised salt in cheese manufacturing to improve iodine status in the UK by Suruchi Pradhan A thesis submitted in partial fulfilment for the requirements for the degree of Doctor of Philosophy at the University of Central Lancashire November/2019 1 STUDENT DECLARATION FORM Type of Award Doctor of Philosophy in Nutrition School School of Sports and Health Sciences Sections marked * delete as appropriate 1. Concurrent registration for two or more academic awards *I declare that while registered as a candidate for the research degree, I have not been a registered candidate or enrolled student for another award of the University or other academic or professional institution 2. Material submitted for another award *I declare that no material contained in the thesis has been used in any other submission for an academic award and is solely my own work. Signature of Candidate ______ ________________________________________________ Print name: Suruchi Pradhan ____________________________________________________________ 2 Abstract Iodine is an essential trace mineral. Iodine deficiency during pregnancy can lead to adverse postnatal consequences such as impaired mental development, reduced intelligence scores and impaired motor skills in the offspring of the deficient women (Khazan et al., 2013, Rayman et al, 2008). There is growing evidence in the UK of low dietary iodine intakes and potential iodine deficiency in vulnerable populations (pregnant women and women of child bearing age group) (Rayman and Bath, 2015, Vanderpump et al., 2011) and a paucity of information on the iodine content of food products. In developing countries where iodine deficiency is widespread, salt has successfully been used as a vehicle for iodine fortification, however iodised salt is not widely available in UK supermarkets and there are valid health concerns about promoting salt intake. -
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). -
$4.69Lb $3.49Lb $2.59Lb $6.99Lb
WHAt Perch’s WAS BUILT ON... PUREST, FRESHEST MEAT PRODUCTS EVERYDAY! Beer & Wine Take Out • Packaged Liquor Dealer • We accept U.S.D.A. Food Stamps & WIC Program • We Sell Michigan State Lottery & Lotto Tickets Summer Hours: Check out our Mon.-Sat. 7am-9pm Perch’s Weekly Ad online! Perch’sPRICES EFFECTIVE: Sun. 8am-7pm Monday August 31 to Sunday Sept. 06, 2020 Visit PERCHSIGA.COM 1025 Hwy. U.S. 23 N. • (989) 354-4012 Make Labor Day Delicious! USDA Choice 95% Extra Lean Star Ranch Ground Beef Angus Top From Round $ Sirloin Steak LB $ 4.69 6.99 LB Perch’s Famous 85% Lean Ground Beef from Chuck 10 LB Bulk Bag Lesser Amounts $ 79 $4.19 LB 3 LB Perch’s Perch’s Famous Specialty Patties Seafood (Mushroom & Swiss or Polish Sausage Jalapeno & Cheddar) $ $ Favorites 3.49 LB 4.99 LB this Clearly $ 99 Week! Sockeye Salmon 12 oz. 7 Plath’s Cornish Smoked Picnic Hens 2 pk. 48 oz. Best Choice Louis Kemp 2/$ Ham Shrimp Rings $ 99 Imitation Crab 4 $ 5 Leg Meat 8 oz. $ pkg. 10 oz. 2.59 LB 4.99 Produce 5/$ $ 99 $ 79 ¢ $ 99 3/$ 2 2 1 59 LB 3 EA 5 Michigan Michigan Yellow Green Whole Seedless Blueberries Sweet Corn Red Potatoes Cooking Onions Cabbage Watermelon pint (in the husk) 5 lb. bag 3 lb. bag 2/$ ¢ ¢ 2/$ ¢ $ 99 6 99 EA 69 LB 7 99 EA 6 EA Blackberries or Baby Carrots Michigan Hard Jumbo Dole Coleslaw Sunlint Meadow Raspberries 1 lb. bag Shell Squash Russet Potatoes 14 oz. -
Mondelēz Union Network
Mondelēz Union Network What is ? Mondelez is a global snack foods company which came into being on October 2, 2012 when the former Kraft Foods Inc. was split into two, resulting in the creation of two separate companies, both headquartered in the USA. Mondelēz took the “snacks” products (biscuits, confectionery, salty crackers, nuts, gum, Tang), giving it about two-thirds the revenue of the former Kraft. The remaining “grocery” products were stuffed into a North American (only) company now known as Kraft Foods Group. Former Kraft CEO Irene Rosenfeld now heads up Mondelēz. If you worked for the former Kraft or one of its subsidiaries manufacturing or distributing snack products, including former Danone or Cadbury products, you now work for Mondelēz or one of its subsidiaries. In some countries, the name change will not be immediate. Mondelēz Kraft Foods Group Oreo, Chips Ahoy, Fig Kraft macaroni and cheese Newtons, SnackWell’s, Stove Top stuffing Nilla wafers, Mallomars Kool-Aid and Capri Sun Nabisco crackers including drinks Ritz, Triscuit, Teddy Grahams, Deli brands including Oscar Honey Maid, Premium Mayer, Louis Rich, saltines, Planters nuts, Lunchables, Deli Creations, Cheese Nips, Wheat Thins, Claussen pickles Lu biscuits Philadelphia cream cheese Philadelphia cream cheese Kraft, Velveeta and Cracker Toblerone chocolate, Milka Barrel cheese candy bars, Cadbury, Green and Black’s Jell-O Trident/ Dentyne gum Cool Whip/Miracle Whip Halls A-1 steak sauce, Grey Poupon mustard Tang Vegemite Jacobs coffee Maxwell House coffee 888 Brand names in red are ‘power brands’ each generating revenue over USD 1 billion In North America, Maxwell House coffee is ‘grocery’ (Kraft Foods Group), but elsewhere coffee is Mondelēz.