DOCSLIB.ORG

Real California Cheese Processor List

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Real California Cheese Processor List California Milk Advisory Board 2316 Orchard Parkway Suite 200 Tracy, CA 95377 www.RealCaliforniaMilk.com Real California Cheese Processor List October 25, 2016 The following is a list of California cheese processors (and other contacts) who are authorized to use the Real California Cheese® seal. Seal use is regulated by the California Milk Producers Advisory Board (CMPAB), an instrumentality of the California Department of Food & Agriculture, as a way of certifying that consumers are purchasing natural cheese made in California exclusively with California milk. All cheesemakers using the seal have undergone a special inspection by the CMPAB. Cheeses listed here are representative, but not inclusive, as new cheeses are being produced by California cheesemakers on a regular basis. Plant Styles & Varieties of Cheese Company Number Brand Name Cheese/Services 9TH STREET CHEESE, INC. 06-148 Bravo Farms Cheese Cheddar (Plain & Flavored Varieties) DBA BRAVO FARMS CHEESE Feta 128 North 9th Street Gouda (Dutch Style, Smoked, Vurig, Habanero) Fowler, CA 93625 Phone: 559-834-3222 Fax: 559-834-3223 Email: [email protected] Established 2010 Export, Retail Sales, Viewing ALOUETTE CHEESE USA LLC 06-13573 Private Label Cream Cheese Gilbert Bourgoin, Plant Manager 17575 Valley Blvd. City of Industry, CA 91744 Phone: 626-810-2993 Fax: 626-810-3452 Website: www.alouettecheese.com Email: [email protected] ANGELO & FRANCO THE MOZZARELLA GUYS06-00004M Angelo & Franco Ciliegine Anna Maria Della Ripa, Executive Assistant The Mozzarella Guys Mozzarella 3441 Jack Northrop Avenue Hawthorne, CA 90250 310-263-0506 Fax: 310-970-9943 Website: www.angeloandfranco.com Email: [email protected] Retail Sales, Foodservice ARIZA CHEESE COMPANY 06-3721 Ariza Mexican Varieties: Fatima Ariza, President Quesos Ariza Crema Mexicana 7602 Jackson Street Quesos Cotija Jocoque (Labneh) Paramount, CA 90723 Private Label Monterey Jack (premium grade) Phone: 562-630-4144 Queso Cotija-grated (molido), blocks, wheels Fax: 562-630-4174 Requeson Email: [email protected] Established 1970 Mail Order 1 Plant Styles & Varieties of Cheese Company Number Brand Name Cheese/Services BELFIORE CHEESE COMPANY 06-111 Belfiore Bocconcini (Mozzarella) Farr Hariri, President Burrata William Loucks, Office Manager Farmers Cheese 2031-A Second Street Feta Berkeley, CA 94710 Fior di Latte (Mozzarella) Phone: 510-540-5500 Mascarpone Fax: 510-540-5594 Mozzarella (Loaves) Email: [email protected] Paneer Website: www.belfiorecheese.com Ricotta Established 1987 Smoked Mozzarella Traditional Mozzarella BELLWETHER FARMS, LLC 06-00697 Bellwether Farms Carmody Liam Callahan, Manager Crème Fraiche P.O. Box 299 Crescenza Valley Ford, CA 94972 Fromage Blanc Phone: 707-763-0993 Ricotta (Jersey, Whole Milk) Fax: 707-763-2443 Email: [email protected] Website: www.bellwetherfarms.com Established 1986 Mail Order, Web Sales CACIQUE INC. 06-981 Italian Italian Varieties: Tirso Iglesias, Director of Sales & Marketing Mexican - Cacique Mozzarella Phone: 626-937-3501 Ranchero Mexican Varieties: Fax: 626-937-3601 Cacique Cotija Plant: 14940 Proctor, City Of Industry 91744 Enchilado Office: 14923 Proctor, City of Industry 91746 Manchego Mailing: P.O. Box 91330 Oaxaca City of Industry, CA 91715 Panela Customer Service Fax: 626-369-8083 Queso Fresco Email: [email protected] Caribbean Varieties: Website: www.caciqueinc.com Queso Blanco Established 1973 Queso Blanco Fresco CALIFORNIA POLYTECHNIC 06-3335 San Luis Lace™ Baby Swiss UNIVERSITY CREAMERY Chipotle Jack™ Baby Swiss (Plain, Lowfat) Dr. Bruce Golden, Department Head Cheddar Dr. Nana Farkye, Creamery Manager Gouda San Luis Obispo, CA 93407 Natural Smoked Cheddar Phone: 805-756-6100 Natural Smoked Gouda Fax: 805-756-6667 Reduced Fat Baby Swiss Email: [email protected] Website: www.calpolycheese.com Established 1962 Mail Order, Retail Sales, Web Sales CALIFORNIA SPECIALTY CHEESE 06-007 Cut & Wrap Scott Pendergrass, Plant Manager 14253 South Airport Way Manteca, CA 95336 Phone: 209-858-9696 Fax: 209-585-9599 Email: [email protected] Established 2005 2 Plant Styles & Varieties of Cheese Company Number Brand Name Cheese/Services CENTRAL COAST CREAMERY 06-2222 Holey Cow Creamy Swiss Reggie Jones, Owner Bishops Peak 3850 Ramada Drive, Suite C3 Paso Robles, CA 93446 Phone: 805-624-1958 Phone: 805-591-7066 Fax: 805-221-6267 Website: www.centralcoastcreamery.com Email: [email protected] Establsihed 2012 Export, Foodservice, Mail Order Services, Private Label, Tours/Viewing, Web Sales DAIRY FARMERS OF AMERICA 06-0062 Bulk Cheese Producer Mozzarella Tom Baker, Plant Manager Provolone 600 Trade Way Turlock, CA 95380 Phone: 209-667-9627 Fax: 209-667-4130 Website: www.dfamilk.com Email Sales: [email protected] Established 1992 DAIRY GODDESS FARMSTEAD CHEESE 06-14396 Dairy Goddess: Fromage Blanc: Barbara Martin, Owner Azores Roasted Red Pepper - Portuguese Style 6240 21st Avenue Central Coast Santa Maria Seasoning with Dill Lemoore, CA 93245 Heaven Chocolate and Hazelnut Phone: 909-910-4362 Naked Au Naturel with a Touch of Salt Website: www.dairygoddess.com Rosarito Mexican Blend Seasoning with Jalapeno Email Sales: [email protected] The Valley Peaches, Almond and Honey Established 1992 DI STEFANO CHEESE 06-01857 Di Stefano Cheese: Burrata Mimmo Bruno Caciocavallo 1485 E. 3rd Street Curd Pomona, CA 91766 Mascarpone Phone: 909-865-8301 Mozzarella Fax: 909-865-5683 Pizzarella Email: [email protected] Ricotta Website: www.distefanocheese.com Scamorza Established 2009 Mail Order, Retail Sales, Foodservice, Tours/Viewing, Export, Farmstead DPI SPECIALTY FOODS Cut & Wrap Russ Blake, General Mgr. of Sales & Mktg. 12360 SW Leveton Drive Tualatin, OR 97062 Phone: 503-692-0662 Fax: 503-454-1960 Email: [email protected] 3 Plant Styles & Varieties of Cheese Company Number Brand Name Cheese/Services FAGUNDES OLD-WORLD CHEESE 06-14516 Fagundes Old-World Hanford Jack (Plain & Flavored) John Fagundes, Jr., Partner Cheese Hanfordshire Cheddar 8700 Fargo Avenue St. John Hanford, CA 93230-9771 St. Jorge Phone: 559-582-2000 Fax: 559-582-0683 Maria's Queso Mexican Varieties: Email: [email protected] Cotija Website: www.oldworldcheese.com Panela Established 1999 Queso Fresco Mail Order, Retail Sales, Web Sales, Farmstead, Tours/Viewing FARMDALE CREAMERY, INC. 06-260 Farmdale Creamery Cheddar (Regular, Part-Skim) Norman Shotts, President Taco Lada Monterey Jack (Regular, Part-Skim) Michael Shotts, General Manager Lada Jack 1049 West Baseline Street San Bernardino, CA 92411 Phone: 909-889-3002 Fax: 909-888-2541 Email: [email protected] Website: www.farmdale.net Established 1979 FISCALINI CHEESE CO. 06-54 Fiscalini Cheddar (Bandage Wrapped) John B. Fiscalini Cheddars (Flavored) 7206 Kiernan Ave. Lionza Alpine Style Modesto, CA 95358 Mozzarella Phone: 209-545-5495 Purple Moon Cheddar Toll Free: 800-610-FARM San Joaquin Gold Fax: 209-545-5008 Scamorza Email: [email protected] Website: www.fiscalinicheese.com Established. 2000 Mail Order , Web Sales, Farmstead, Tours/Viewing (By Appointment Only) GIOIA CHEESE CO., INC 06-451 Caseificio Gioia Fresh Italian-Style Cheeses: Vito Girardi, Owner Burrata (Cream Filled Mozzarella) 1605 Potrero Avenue Burricotti (Ricotta Filled Mozzarella) South El Monte, CA 91733 Caciocavallo Phone: 626-444-6015 Mascarpone Fax: 626-444-6019 Mozzarella (Water-Packed) Email: [email protected] Ricotta No website at this time Scamorza Established 1993 Mail Order GOSSNER FOODS 49-61 Cut & Wrap Dolores Gossner Wheeler, Pres. & CEO Greg Rowley, Chief Operating Officer Phone: 435-752-9365 Fax: 435-713-6200 Jason Simper, Sales Manager Phone: 435-713-6179 Fax: 435-713-6205 1051 North 1000 West Logan, UT 84321-0847 Viewing 4 Plant Styles & Varieties of Cheese Company Number Brand Name Cheese/Services GOURMET FOODS INTERNATIONAL Cut & Wrap Todd Druhot 255 Spring Street SW Atlanta, GA 30303 Phone: 404-688-1315 Ext. 7641 Fax: 404-223-6637 Email: [email protected] Website: www.atlantafoods.com GREAT LAKES CHEESE OF UTAH 49-49 Cut & Wrap Mark Mazur, Marketing 440-834-7321 and Shred 780 West 1400 South Fillmore, UT 84631 Phone: 435-743-5000 Fax: 435-743-5011 Email: [email protected] GREENBERG CHEESE COMPANY, INC. 06-303 Cut & Wrap Mike Greenberg, President and Shred 5743 Smithway Street, Suite 308 Commerce, CA 90040 Phone: 323-727-7735 Fax: 323-727-7941 Email: [email protected] Website: www.greenbergcheesecompany.com HILMAR CHEESE COMPANY 06-50 Bulk Cheese Bulk Cheese John J. Jeter, President/CEO Processor Cheddar Phil Robnett, VP Mktg & Sales-Cheese Colby 9001 North Lander Avenue Colby Jack P.O. Box 910 Flavored Jacks Hilmar, CA 95324 Fresh Curd Phone: 209-667-6076 Monterey Jack Fax: 209-634-1408 Pepper Jack Visitors Center: 800-577-5772 Queso Chipotle Email: [email protected] Website: www.hilmarcheese.com Established 1984 Mail Order, Retail Sales, Web Sales, Tours/Viewing JOSEPH GALLO FARMS 06-77 Joseph Farms Artificial Hormone Free Michael Gallo, CEO Asadero 10561 W. Hwy. 140 Cheddar (Mild, Medium, Sharp, Extra P.O. Box 775 Sharp, Marbled, Light, White, Longhorn) Atwater, CA 95301 Colby (Regular, Longhorn) Phone: 209-394-7984 Cut & Wrap and Shred, Slices Fax: 209-394-4988 Gouda Email: [email protected] Monterey Jack (Regular, Light, Pepper, Website: www.josephfarms.com Marbled) Established 1983 Mozzarella (Low Moisture/Part-Skim) Farmstead Muenster Premium Extra Sharp Cheddar (3+ yrs. old) Provolone Sliced Cheese (All Varieties) 5 Plant
Load more

Recommended publications
  • 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.
    [Show full text]
  • Influence of Ripening Conditions on Scamorza Cheese Quality
    September, 2013 Int J Agric & Biol Eng Open Access at http://www.ijabe.org Vol. 6 No.3 71 Influence of ripening conditions on Scamorza cheese quality E. Sorrentino1,2*, L. Tipaldi1, G. Pannella1, G. La Fianza1, M. Succi1, P. Tremonte1 (1. Department of Agriculture, Environment and Food, University of Molise, Campobasso 86100, Italy; 2. Institute of Food Sciences, National Research Council (ISA-CNR), Avellino 83100, Italy) Abstract: Scamorza is a pasta filata cheese produced in Southern Italy and eaten after a short ripening. The ripening phase is critical in defining the main qualitative features of the Scamorza cheese. The success of this operation is conditioned not only by the process parameters, but also by the characteristics of the ripening room in which different microclimates originate. This work intended to evaluate the influence of the different positions of cheeses within the ripening room on the evolution of their qualitative characteristics during the process of drying/ripening. For this purpose, samples of Scamorza cheese, produced in the Molise Region (Italy), were divided into two batches (C and L) and subjected to ripening for seven days in a thermo thermo-regulated room. The two batches were placed in different points of the room: the batch C in the central area and the batch L in the lateral area. During the ripening, temperature, humidity and air flow were monitored and the Scamorza cheeses were analysed to assess some qualitative characteristics. In a ripening room, the created microclimates are able to influence the quality of the product, as demonstrated by data related to temperature, humidity and air flow.
    [Show full text]
  • 1 MENÜÜ/MENU Snäkid/Snacks Kalmaarirattad Tatarikastmes 4
    MENÜÜ/MENU Snäkid/Snacks Kalmaarirattad tatarikastmes 4 € Rings of calamary Õllepunnid 3 € Beer fubsies Marineeritud kanatiivad 4 € Chicken wings Paneeritud kanafilee ribad 4 € Crusted chicken strips Taimetoitlase sekser 3 € Vegetarians plate Juustuvalik 15 € Cheese plate Müllerbeck´i vaagen (4-le inimesele) 18 € (õllesigar, juust, kanatiivad, marineeritud kurk, praeleivad) Müllerbeck´s plate (Beer cigars, cheese, chicken wings, pickles, fried bread) Seeneamps sinihallitusjuustu ja peekoniga 5 € Mushroom bites with blue cheese and bacon Eelroad/Starters Müllerbecki panniroog 6 € Müllerbeck´s mish-mash Suvevärskus (kana või krevettidega) 4 € Summer freshness salad (chicken or shrimp) Feta salat kreekapähklitega 4.50 € Salad with Feta cheese and walnuts Keelesalat praeleival 4 € Tongue salat on fried bread 1 Supid/Soups Koorene kreveti-lõhesupp 3 € Creamy shrimp soup Suitsujuustusupp 3 € Smoked cheese soup Seljanka 3 € Russian meat soup Pasta/Pasta Kukeseene-kanapasta 8 € Chanterelle-chicken pasta Taimetoitlase pasta 7 € Vegetarian pasta Mereannipasta 8 € Seafood pasta Lastele/For kids Kiievi kotlet friikartuliga 3.50 € Chicken kiev with french fries Pelmeenid hapukoorega 3 € Dumplings with sour cream Viineripasta 3 € Wiener pasta Praed/Entrees Kaarna kana juustu-ananassi kattega 10 € Kaarna´s chicken with cheese-pineapple covering Müllerbeck´i marineeritud lammas köögiviljawokiga 20 € Müllerbeck´s pickled lamb with vegetable wok Müllerbeck´i šnitsel šampinjoni kastmega 10 € Müllerbeck´s cutlet with champignon sauce Karbonaad kukeseene
    [Show full text]
  • Queso De La Serena” Y “Torta Del Casar”
    DIVERSIFICACIÓN ECONÓMICA Y PRODUCCIÓN AGROALIMENTARIA DE CALIDAD: EL EJEMPLO DE LAS D.O.P. “QUESO DE LA SERENA” Y “TORTA DEL CASAR” Tesis Doctoral realizada por D. ENRIQUE LORENZO GRANDE, bajo la dirección de los Dres. D. Felipe Leco Berrocal y Dª. Ana Beatriz Mateos Rodríguez. FACULTAD DE FILOSOFÍA Y LETRAS DEPARTAMENTO DE ARTE Y CIENCIAS DEL TERRITORIO UNIVERSIDAD DE EXTREMADURA Cáceres, julio de 2015 Como Directores de la Tesis Doctoral titulada Diversificación económica y producción agroalimentaria de calidad: el ejemplo de las D.O.P. Queso de La Serena y Torta del Casar, realizada por D. Enrique LORENZO GRANDE, INFORMAMOS Que la elaboración de la Tesis ha concluido y que la misma cumple con los criterios de calidad necesarios para que el doctorando pueda optar al Título de Doctor. En Cáceres, a uno de julio de dos mil quince. Fdo.: Felipe Leco Berrocal Fdo.: Ana Beatriz Mateos Rodríguez Director de la Tesis Doctoral Codirectora de la Tesis Doctoral A mis padres AGRADECIMIENTOS Llegado este punto, me gustaría dar las gracias a los que, de una u otra manera, han contribuido a que esta etapa de aprendizaje haya llegada a su fin con la elaboración de la presente Tesis Doctoral: - A mis directores de Tesis Doctoral, Felipe Leco Berrocal y Ana Beatriz Mateos Rodríguez, por su dedicación y atención en el desarrollo de la investigación y a sus consejos en materia investigadora. - Al Departamento de Arte y Ciencias del Territorio y al Programa de Doctorado en el que se circunscribe esta Tesis. - A los Consejos Reguladores de “Queso de La Serena” y “Torta del Casar”, y a las empresas productoras, que participaron de manera desinteresada en las encuestas y me facilitaron la información indispensable para la realización de la Tesis.
    [Show full text]
  • ACS 2018 Judging & Competition Awards
    ACS 2018 Judging & Competition Awards Listed in order of presentation at the ACS Awards Ceremony on Friday, July 28, 2018 R. BUTTERS Whey Butter, Salted Butter, Sweet Butter, Cultured Butter, etc. RC: Salted Butter with or without cultures - made from cow's milk 3rd Cultured Butter COWS CREAMERY, Prince Edward Island COWS CREAMERY 2nd Gray Salt Butter Cherry Valley Dairy, Washington Blain Hages 1st Lightly Salted Cultured Butter Vermont Creamery, Vermont Vermont Creamery Butter Team RO: Unsalted Butter with or without cultures - made from cow's milk 3rd Brethren Butter Amish Style Handrolled Unsalted Butter Graf Creamery Inc., Wisconsin Roy M. Philippi 2nd Lactantia Premium Cultured salted butter Parmalat Canada, Ontario Winchester Butter Team 1st Unsalted Cultured Butter Cherry Valley Dairy, Washington Blain Hages RM: Butter with or without cultures - made from goat's milk 2nd Celebrity Goat’s Milk Butter Atalanta Corporation/Mariposa Dairy, Ontario Pieter vanOudenaren Q. CULTURED MILK AND CREAM PRODUCTS Limited to Buttermilk, Yogurt, Sour Cream, Crème Fraiche, Kefir, Labneh, etc. QF: Crème Fraiche and Sour Cream Products - made from cow's milk 3rd Crème Fraiche Bellwether Farms, California Liam Callahan 2nd Cabot Sour Cream Cabot Creamery Cooperative, Vermont Team Cabot Creamery 1st Alouette Crème Fraȋche Savencia Cheese USA, Pennsylvania Team New Holland QK: Kefir, Drinkable Yogurt, Buttermilk, and Other Drinkable Cultured Products - all milks 3rd Karoun Whole Milk Kefir Drink Karoun Dairies Inc, California Jaime Graca 1st Fresa Drinkable
    [Show full text]
  • Platos~Fpertes
    Caesar Mixed greens, red chile croutons and manchego cheese. $6.75 Small Caesar salad $4.75 Add slices of marinated, grilled chicken or flank steak. $2.00 Side salad Lettuce, tomatoes, radishes. Sherry vinaigrette, topped with Spanish manchego cheese. $3.00 An tojit 0 S ~ntojitos means "little whims." Order as a classicappetizer Appetizers or sample several with friends in the sPiritof Spanish tapas. Quesadilla Grilled wheat-flour tortilla filled with a mixture of grilled wild mushrooms, green onions, herbs and goat cheese. Garnished with crema and served with pico de gallo. $6.00 Nachos Fresh-fried corn tortillas topped with a blend of Mexican cheeses, black beans, guacamole, crema and pico de gallo. Add chori2;o sausage for $2 extra. $6.00 Tamale Masa and shredded chicken steamed inside a corn husk and served with a yellow mole sauce. $5.00 Empanada Deep-fried pastry dough filled with a savory mixture of seasoned ground beef, potatoes and smoky chipotle chilies. $5.00 Calamari Marinated, grilled squid steak served on a bed of mixed greens with roasted tomatoes and a green chile vinaigrette. $6.00 Ceviche Salad of shrimp marinated in lime juice with sweet peppers, red onion, chilies, cilantro and fresh mango. $7.00 Crab cakes Sauteed fresh and served with a tropical pico de gallo and lime-basil oil. $7.00 Platos~tnFpertesJeeS Pasta Butternut squash and sage filled ravioli with a roasted poblano pepper, cream sauce. Garnished with pepitas. $15.00 Polio Sauteed pecan-crusted boneless chicken breast with a savory guava glaze. Served with spiced mashed sweet potatoes and vegetable del dia.
    [Show full text]
  • Download "Pizza Republic
    Group Order Menu 3810 Broad St, Suite 3 • SLO, CA 93401 • Mon-Sat 11am-8pm • 543-ITALY (4825) pizzarepublicslo.com Pizza 12” 16” Sicilian 12” 16” Sicilian ~RED SAUCE~ 1-2 3-4 (pan) 4-6 ~WHITE SAUCE~ 1-2 3-4 (pan) 4-6 THREE CHEESE $11 / $18 / $19 HERBIVORE $13 / $21 / $22 fresh mozzarella, whole milk mozzarella, pecorino farmers’ market fresh seasonal vegetable pie MARGHERITA $12 / $21 / $22 POPEYE $13 / $21 / $25 sweet basil, plum tomato, fresh mozzarella baby spinach, smoked scamorza mozzarella, sweet PEPPERONI $14 / $21 / $22 basil pesto LITTLE STINKER $13 / $21 / $22 $ $ $ CARNIVORE 13 / 24 / 25 gorgonzola, sweet caramelized onions, creamy genoa salami, salsiccia (house made sausage) mozzarella DIAVOLO $13 / $24 / $25 CALIFORNIA $14 / $25 / $26 artisan pepperoni, spicy Italian peppers, black olives chicken, avocado, corn, cilantro PIG N PINE $14 / $25 / $26 CREATE YOUR OWN $14 / $25 / $26 fresh Maui pineapple, ham, smoked mozzarella SALSICCIA $14 / $25 / $26 house made sausage, red onion, pecorino, chili flakes WISE GUY $14 / $25 / $26 sausage, pepperoni, roasted peppers, onions, mushrooms, olives Salads Pasta Full feeds 12, Half feeds 6 Full feeds 15, Half feeds 8 FULL HALF FULL HALF CHOP CHOP ¨ $65 ¨ $45 RIGATONI & MEATBALLS ¨ $95 ¨ $50 chicken, turkey, ham, bacon, tomato, provolone, avocado, red onion, balsamic vinaigrette BUCATINI CARBONARA ¨ $95 ¨ $50 REPUBLIC ¨ $50 ¨ $35 butter lettuce, tomatoes, red onions, garbanzos, avocado, cucumber, carrots, parmigiano, herb vinaigrette PESTO ¨ $85 ¨ $45 SPINACI ¨ $50 ¨ $35 baby spinach, tomato, cucumber, red onion, fresh SPAGHETTI ALLA POMODORO ¨ $85 ¨ $45 mushroom, gorgonzola balsamic MISTA ¨ $45 ¨ $30 MACARONI & CHEESE ¨ $95 ¨ $50 local field greens, carrots, cucumbers, grape to- matoes, dijon vinaigrette GARLIC BREAD ¨ $30 ¨ $17 CAESAR ¨ $45 ¨ $30 (full = 8pc, half = 5pc) Romaine, croutons, parmigiano Here at Pizza Republic we strive Deli Salads to meet your catering needs! $5.50 Per Pint, Feeds 1-2 We would appreciate orders to be dropped # PINTS # PINTS off or placed 24-48 hours prior to event.
    [Show full text]
  • Boris Semjon, Jana Maľová, Tatiana Vataščinová, Pavel Maľa
    Potravinarstvo Slovak Journal of Food Sciences Potravinarstvo Slovak Journal of Food Sciences vol. 13, 2019, no. 2, p. 76-82 doi: https://doi.org/10.5219/1024 Received: 28 January 2019. Accepted: 31 January 2019. Available online: 28 February 2019 at www.potravinarstvo.com © 2019 Potravinarstvo Slovak Journal of Food Sciences, License: CC BY 3.0 ISSN 1337-0960 (online) SENSORY PROFILE OF PARENICA CHEESE VARIETIES MADE FROM PASTEURIZED COW’S MILK Boris Semjon, Jana Maľová, Tatiana Vataščinová, Pavel Maľa ABSTRACT Parenica is a steamed, lightly smoked or unsmoked cheese wounded into a roll made from pasteurized cow’s milk, with characteristic pronounced fibrous structure of curd. The aim of this work was to set up the sensory profile of smoked and unsmoked parenica cheese varieties made from pasteurized cow’s milk and changes in sensory descriptors during 14 days of storage period at the temperature of 4 ±2 °C. Descriptive analysis was carried out by 18 trained assessors, who used a vocabulary of 26 terms to quantitatively describe appearance, aroma, consistency and taste of the experimental samples and also these overall sensory parameters with acceptability. Assessors evaluated the intensity of each descriptor by assigning the score on a 10 points linear scale. Analysis of variance found significant differences between cheese varieties (p <0.05) and the effect of storage period (p <0.05) on sensory quality of experimental parenica cheese varieties. The analysis showed that each sample group in observed representative sensory attributes was significantly different (p <0.05). Multiple factorial analysis showed in parenica cheese samples three selected components that explain more than 69% of the total variation in the dataset at the level of statistical significance p <0.05.
    [Show full text]
  • 62 Final List of 2019 ACS Judging & Competition Winners RC BUTTERS
    Final List of 2019 ACS Judging & Competition Winners RC BUTTERS Salted Butter with or without cultures - made from cow's milk 3rd PLACE Organic Valley Salted Butter CROPP Cooperative/Organic Valley, Wisconsin Team Chaseburg 2nd PLACE CROPP/Organic Valley Salted Butter CROPP Cooperative/Organic Valley, Wisconsin Team McMinnville 1st PLACE Brethren Butter Amish Style Handrolled Salted Butter Graf Creamery Inc., Wisconsin Roy M. Philippi RO BUTTERS Unsalted Butter with or without cultures - made from cow's milk 3rd PLACE Cabot Unsalted Butter Cabot Creamery Cooperative, Massachusetts Team West Springfield 3rd PLACE Organic Valley Cultured Butter, Unsalted CROPP Cooperative/Organic Valley, Wisconsin Team Chaseburg 2nd PLACE CROPP/Organic Valley Pasture Butter, Cultured CROPP Cooperative/Organic Valley, Wisconsin Team McMinnville 1st PLACE Organic Valley European Style Cultured Butter, Unsalted CROPP Cooperative/Organic Valley, Wisconsin Team Chaseburg P a g e 1 | 62 RM BUTTERS Butter with or without cultures - made from goat's milk 3rd PLACE Celebrity Butter (Salted) Atalanta Corporation/Mariposa Dairy, Ontario Pieter Van Oudenaren 2nd PLACE Bella Capra Goat Butter Sierra Nevada Cheese Company, California Ben Gregersen QF CULTURED MILK AND CREAM PRODUCTS Creme Fraiche and Sour Cream Products - made from cow's milk 3rd PLACE Crema Supremo Sour Cream V&V Supremo Foods, Illinois Team Michoacan 2nd PLACE Creme Fraiche Sierra Nevada Cheese Company, California Ben Gregersen 1st PLACE Creme Agria (Sour Cream) Marquez Brothers International, Inc., California Marquez Brothers International, Inc. QK CULTURED MILK AND CREAM PRODUCTS Kefir, Drinkable Yogurt, Buttermilk, and Other Drinkable Cultured Products - all milks 3rd PLACE Karoun Whole Milk Kefir Drink Karoun Dairies LLC, California Jaime Graca P a g e 2 | 62 2nd PLACE Jocoque Marquez Brothers International, Inc., California Marquez Brothers International, Inc.
    [Show full text]
  • Costantino's Venda Bar & Ristorante Party Menu
    Costantino’s Venda Bar & Ristorante Party Menu Alicia Costantino 401.528.1100 Or [email protected] Passed Hors d’oeuvres Passed appetizers are sold individually. Standard is 5-7 pieces per person. A variety of 4-6 appetizers are suggested Bruschetta Italian style crostini with your choice of topping: $2.00 Tomato, mozzarella & pesto Eggplant Caponata Cannellini bean & escarole Roasted Red Pepper Fig Preserves, Gorgonzola & honey Sliced Apple, Gouda & Prosciutto Sliced pear, goat cheese, walnuts & balsamic glaze Miniature Arancini Aborio rice, ground meat, peas & mozzarella $2.50 Miniature Porcini Arancini Aborio rice, porcini & goat cheese $2.50 Mini Lump Crab Cakes $2.50 Stuffed Mushroom Caps Sausage and Gorgonzola stuffing $2.00 Shrimp Cocktail $3.00 Sea Scallops Wrapped in Bacon $3.00 Barbecue Chicken Skewer $2.00 Chicken Saltimbocca Skewer $2.00 Pesto Chicken Skewer $2.00 Lobster Wontons $2.00 Shrimp wrapped with Prosciutto in Sambuca flambe $2.00 Mini beef Wellington $2.00 Coconut Shrimp $2.00 Asparagus wrapped prosciutto $2.00 Clams Casino $2.00 Meatball and Provolone Sliders $2.50 Grilled Pizza $12.00 per pizza Margherita Pepperoni and Mozzarella Fig, Prosciutto and Arugula BBQ Chicken Portobello and Gorgonzola Sausage & Mozzarella Stationary Display Items Fruit Display $3.00 per person Assorted sliced fruit & berries Shrimp Cocktail $4.00 per person Chilled shrimp & homemade cocktail sauce Antipasto $5.00 per person Cured Meats, Olives, Roasted Peppers, Soppressata, Capicola, Prosciutto, Provolone & Mozzarella Top Tier Antipasto
    [Show full text]
  • Direct Link to Fulltext
    CHANGES IN SELECTED PARAMETERS OF STEAMED CHEESE DURING STORAGE Viera Ducková*1, Margita Čanigová1, Lucia Zeleňáková2, Miroslav Kročko1 Address(es): Ing. Viera Ducková, PhD., 1 Slovak University of Agriculture in Nitra, Faculty of Biotechnology and Food Sciences, Department of Technology and Quality of Animal Products, Tr. A. Hlinku 2, 949 76 Nitra, Slovakia, +421 37 641 4710. 2 Slovak University of Agriculture in Nitra, Faculty of Biotechnology and Food Sciences, Department of Food Hygiene and Safety, Tr. A. Hlinku 2, 949 76 Nitra, Slovakia. *Corresponding author: [email protected] doi: 10.15414/jmbfs.2020.9.5.1016-1019 ARTICLE INFO ABSTRACT Received 27. 8. 2019 Parenica is a steamed, lightly smoked or unsmoked cheese wound into roll. The aim of this work was to evaluate selected Revised 13. 1. 2020 microbiological and chemical parameters of smoked and unsmoked parenica cheeses from industrial and farm dairy after production and Accepted 16. 1. 2020 after 7 days of storage at 6 °C. Yeasts and molds, as an indicator of hygiene production conditions, were cultivated for 5 days on DRBC Published 1. 4. 2020 agar at 25 °C. The dry matter content was determined by drying to constant weight. Determination of NaCl was performed using the Chloride Analyzer 926. Counts of yeasts in unsmoked cheeses after production were comparable and reached average value 1.65 log CFU.g-1 from farm dairy and 1.57 log CFU.g-1 from industrial dairy. Yeasts weren´t detected in samples of smoked cheeses from the Regular article farm dairy, however their presence was found in 50% of smoked cheeses from industrial dairy with average value 2.67 log CFU.g-1.
    [Show full text]
  • Concours International De Lyon Quesos Y Productos Lácteos Lista De Las Categorías
    CONCOURS INTERNATIONAL DE LYON QUESOS Y PRODUCTOS LÁCTEOS LISTA DE LAS CATEGORÍAS 150 Reblochon laitier AOP 245 Stelvio ou Stilfser AOP Queso de vaca 151 Saint-Félicien 246 Stracchino DOP 100 Abondance fermier AOP 152 Saint-Marcellin IGP 247 Taleggio DOP 101 Abondance laitier AOP 153 Saint-Nectaire fermier AOP 248 Toma Piemontese DOP 102 Beaufort AOP 154 Saint-Nectaire laitier AOP 249 Valtellina Casera DOP 103 Bleu d'Auvergne AOP 155 Salers AOP 250 Boeren-Leidse met sleutels AOP 104 Bleu de Gex AOP 156 Soumaintrain IGP 251 Noord-Hollandse Edammer AOP 105 Bleu des Causses AOP 157 Tomme de Savoie IGP 252 Noord-Hollandse Gouda AOP 106 Bleu du Vercors - Sassenage AOP 158 Tome des Bauges AOP 253 Queijo S Jorge AOP 107 Brie (Otros) 200 Tiroler Almkäse/Tiroler Alpkäse AOP 254 Afuega'l Pitu DOP 108 Brie de Meaux AOP 201 Tiroler Bergkäse AOP 255 Arzúa-Ulloa DOP 109 Brie de Melun AOP 202 Tiroler Graukäse AOP 256 Casín DOP 110 Brillat-Savarin IGP 203 Vorarlberger Alpkäse AOP 257 Cebreiro DOP 111 Camembert (Otros) 204 Vorarlberger Bergkäse AOP 258 Picón-Bejes-Tresviso DOP 112 Camembert de Normandie AOP 205 Fromage de Herve AOP 259 Queso de l'Alt Urgell y La Cerdanya DOP 113 Cancoillotte aromatizado 206 Danablu IGP 260 Queso Nata de Cantabria DOP 114 Cancoillotte natural 207 Esrom IGP 261 Queso Tetilla DOP 115 Cantal o Fourme de Cantal fermier entre deux 208 Allgäuer Bergkäse AOP 262 San Simón da Costa DOP AOP 209 Allgäuer Emmentaler AOP 263 Raclette du Valais AOP 116 Cantal o Fourme de Cantal fermier jeune AOP 210 Odenwälder Frühstückskäse AOP 264
    [Show full text]