Cheese, Dairy & Eggs
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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. -
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 _______________________________ -
Wine & Cheese…A Delectable Pair!
sPring 2015 A WINE ENTHUSIAST’S QUARTERLY JOURNEY THROUGH MONTEREY’S WINE COUNTRY COMING EVENTS Last Fridays Wine Bar June 26 5:00pm-8:00pm* Join us Friday evening Wine & Cheese… from 5pm to 8pm. Start a Delectable Pair! your weekend off with a Wine and cheese – the two seem to go together like peas and carrots. relaxing view, live music, You see the pairing often at parties, receptions, and on wine tasting great food and a glass of excursions. Even here at A Taste of Monterey, we offer a wide selec- Monterey’s finest. tion of cheeses to enjoy with a glass of wine. Most people take it for granted and think any piece of cheese will taste excellent with a sip of wine. But…it’s not that simple. In reality, pairing wine and cheese can be quite complicated, far more complicated than a chunk of Cheddar and a glass of Merlot. This is because there is not just one kind of cheese or one kind of wine. And like wine, cheese comes in a variety of forms. Cheeses vary in Store Hours moisture and fat content, texture, and flavor. And, as we know, wines A Taste of Monterey vary in acidity, sweetness, body, and structure. With all of the variance Cannery Row on both sides, the basic concept of pairing wine and cheese becomes far Sun-Wed 11am-7pm more challenging. But have no fear. We are here to help guide you along. Thu-Sat 11am-8pm First off, consider the age of the cheese. Young cheeses have higher water content and a more milky texture. -
Charcuterie Cheese
Charcuterie Cheese 1 for $9 • 2 for $17 • 3 for $25 1 for $7 • 2 for $12 • 3 for $17 4 for $32 • 5 for $37 4 for $21 • 5 for $25 {Portion size may vary} {1.5 ounce portions} FRESH WHOLE CUTS BLUE Alligator Tasso spicy/sweet/smoky Saint Agur Bleu France/cow/triple cream Duck Ham cured & smoked Gorgonzola Dolcé Italy/cow/mild/creamy Billy Bleu Wisconsin/goat/tangy Great Hill Blue* Massachusetts/cow/crumbly/feta-like SAUSAGES & TERRINES HARD Duck Terrine dried cherries/fennel/red pepper Derby & Port Wine England/cow/cheddar with port Wild Boar Terrine sweet spices/pepper/dates English Tickler Cheddar England/cow/nutty/crystalline Fresh Poblano Sausage pork/spicy/smoky Paradiso Reserve Gouda Holland/cow/“fudgy” Mortadella mild pork/lardons Cave-Aged Gruyere* French/cow/nutty/smooth Istara P’tit Basque French/sheep/nutty/sweet/creamy WHIPS & JAMS SEMI-FIRM Duck Liver Mousse truffle-scented Honey Bee Goat Gouda Wisconsin /goat/sweet/tangy Bacon Spuma buttery/bacony/whipped Mahon Semicured Bonvallis* Spain/cow/bold/smooth/paprika Bourbon Bacon Jam sweet & savory Tartufo Perlagrigia Italy/cow/truffles/vegetable ash/creamy Shiitake Paté vegetarian/earthy/rich & creamy Campo de Montalban Spain/cow,sheep&goat/fruity/Manchego Rosemary Manchego* Spain/sheep/tangy/herbal CURED MEAT – WHOLE CUTS SEMI-SOFT Bresaola wagyu beef/coffee/cardamom Mobay Wisconsin /sheep&goat/grape vine ash Pancetta pork belly/salt cured Port Salut France/cow/mild/creamy Coppa pork neck/black pepper/fennel Taleggio D.O.P. Italy/cow/funky/earthy/washed rind Duck Prosciutto duck -
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. -
CHEESE Or FROMAGE
CHEESE or FROMAGE Cheese is a solid derivative of milk. It is produced by coagulating the protein (CAESIN) in milk so that it forms curds - usually by adding RENNET (outer agent used to seperate the milk protein) - and draining off the liquid (WHEY). Cheese then undergoes a ripening process, during which it changes in taste, texture and appearance and each variety takes on its own particular characteristics. Some cheeses develop veining during ripening, while other form holes or 'EYES'. Veining is caused by a bacteria in the cheese, which may occur naturally, or may be introduced. All cheeses develop a rind or crust of some sort, or are given one artificially such as red wax rind of EDAM. Some cheeses, such as BRIE & CAMEMBERT, develop a mould on the outside surface which produces enzymes which help ripen the cheese from outside towards the center. Most cheese is made from 'EWES' milk with a small amount made from 'COWS' or `GOATS' milk. The type of milk and the different techniques used to seperate the curds and whey and ripen the cheese result in the many different types of cheese. Climate, vegetation and seasonal changes can also influence the finished cheese, which means that some varieties can only be produced in a certain area and cannot br produced in large quantities or under factory conditions. CHEDDAR, however lends itself well to factory techniques. Although CAESIN makes up 78% of the milk protein, there are other proteins present in smaller quantities, but they are soluble and are drained out with the WHEY. The whey may be then processed to curdle the remaining protein and used to make low fat cheese such as RICOTTA - a moist, unsalted Italian cheese. -
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 -
« La Carte Aux Trésors » Diffusion Le 24 Août Page 25 S O M M a I R E
N046 JUILLET 2004 DOSSIER : FAUNE ET FLORE UN PATRIMOINE REMARQUABLE WWW.LOIRE.FR SUPPLÉMENT : EXPOSITION À POMMIERS-EN-FOREZ RESTAURATION ET RESTITUTION DU BEAU « LA CARTE AUX TRÉSORS » DIFFUSION LE 24 AOÛT PAGE 25 S O M M A I R E N 046 JUILLET 2004 N046 JUILLET 2004 ZOOM VIE ÉCONOMIQUE R F . E R DOSSIER : I 4 et 5 22 et 23 O FAUNE ET FLORE L UN PATRIMOINE REMARQUABLE W. W W « L’air sous haute 8 Cycle :la Loire en connaît un SUPPLÉMENT : EXPOSITION À POMMIERS-EN-FOREZ RESTAURATION ET RESTITUTION DU BEAU surveillance » rayon ! « LA CARTE AUX TRÉSORS » DIFFUSION LE 24 AOÛT PAGE 25 DOSSIER AU FIL DE LA LOIRE 6 à 8 ̈ 9 à 12 L’actualité de votre département Faune et flore. DETENTE un patrimoine 13 à 20 remarquable. L’agenda de vos sorties Grâce à ses milieux très diversifiés EN DIRECT DU pour un département de petite CONSEIL GÉNÉRAL 24 superficie – plaine et moyenne Extraits des dernières séances montagne (jusqu’à 1 640 mètres), de la Commission permanente fleuve, zone d’étangs, forêts (de du Conseil général plaine et de montagne), bocage QUESTION/REPONSE (dans le Roannais)… –, la Loire INFOS JEUNES 25 possède une faune et une flore très 21 Sylvain Augier variées. Le Conseil Général et 8 Kaslane :Et de trois ! ou la Loire vue du ciel d’autres acteurs se mobilisent pour 8 Kendo :deux Stéphanois préserver ce capital naturel champions d'Europe 8 la tête dans les nuages exceptionnel. 2 OIRE L magazine E D I T O R I A L Pascal Clément, Ancien ministre, Président du Conseil général DÉCOUVRIR VOYAGE EN LOIRE 26 otre département peut s’enorgueillir d’un patrimoine très riche. -
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. -
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). -
The Art (And Science) of Cheese-Making Milk
The ArT (And Science) of cheeSe-MAking Milk http://webecoist.momtastic.com/2011/01/11/from-another-udder-nine-nutty-non-cow-cheeses/ Raw or Pasteurised Milk? Good microbes Bad microbes • Lactic acid bacteria • Salmonella • E. coli O157:H7 • Campylobacter • Listeria monocytogenes • TB • Brucella • Spoilage organisms Starter cultures – adding good bacteria Turns milk sugar - http://www.orchard-dairy.co.uk/category/Single-Shot-Cultures-for-100-and-400-litres.htm lactose - into lactic acid Kills acid sensitive bacteria Helps the milk coagulate Rennet • Animal rennet • Vegetarian rennet – microbial • Plant rennet • Source of enzyme chymosin – coagulates milk Hard cheeses eg cheddar http://www.cheesemaking.com/includes/modules/jwallace/chspgs/1cheddar/index.html Mould ripened soft cheese Eg Camembert Penicillium camemberti http://www.cheesemaking.com/Camembert.html Washed rind cheeses Port Salut Grayson Epoisses ‘dense, sweet flavour with a barnyardy finish’ http://www.seriouseats.com/2010/11/what-american-cheese-to-have-at-thanksgiving-chevre-gouda.html Limberger Cheese ‘At best, a washed rind cheese will have a fermented, fruity, pleasantly funky quality‘ http://www.thekitchn.com/the-cheesemonger-a-profile-of-73799 Brevibacterium linens is ubiquitously present on the human skin, where it causes foot odour Washed with salt water and brandy three times a week for six weeks http://reluctantgourmet.com/component/k2/item/972-epoisses-cheese Internally mould ripened soft cheese Stilton Cheese Penicillium roqueforti http://woodsrunnersdiary.blogspot.co.uk/2012/01/interesting-short-article-on-stilton.html What makes cheeses smell differently? Most cheese have a complex array of odour compounds: Buttery Acidic/sour Fruity Nutty Floral Acrid Sulphurous, cabbagey Cheesy/rancid/foot odour - butanoic acid ‘Blue notes’ - n-methyl ketones Now comes the science bit…. -
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