Boston Symphony Orchestra Concert Programs, Season 91, 1971-1972

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Boston Symphony Orchestra Concert Programs, Season 91, 1971-1972

THE ADVERTISERS cheeeese! Alpenjoy, Anfrom, Appenzell, Asiago, IN THE Banon, Bauvalron, Beaumont, Beau- vaisis, Beau Pasteur, Beerkaese, Belletoille, Bel Paese, Bertolli, Belsano, Bianco, Blarney, Blue, Bonbel, Bond'Ost, Boursault, Boursin, Bresse Bleu, Brie, PROGRAM BOOK Brillat Savarin, Brindza, Buche Lor- raine, Caciocavallo, Caerphilly, Caith- ness, Camembert, Cantal, Caprice des Dieux, Capricette, Casteloes, Cayenna, Chabichou, Cheddar, Cheshire, Chevre, Chevrotin, Chiberta, Christian IX, ACTIVELY SUPPORT Coulommiers, Crema Dania, Creme Nor- mandie, Danbo, Delice de Vittel, Demi Carre, Derby, Double Gloucester, Dun- lop, Edam, EkteGjetost, Emmenthal, Esrom, Etoilede France, Excelsior, Farmer's Cheese, Feta, Fol Amour, THE Fontina, Fontinella, Fumagou, Gamme- lost, Gervais, Gjetost, Gorgonzola, Gouda, Gourmandise, Graddost, Grappe, Gruyere, Handkaese, Havarti, Hickory Smoked, Highland, Jackie, Jarlsberg, BOSTON SYMPHONY Kashkaval, Kasseri, Kimmelkaese, Lan- cashire, Lappi, La Vache Qui Rit, Leicester, Lemorinet, Leyden, Lieder- kranz, Limburger, Mimolette, Mon Bou- quet, Monsieur Fromage, Montasio, Monterey Jack, Montrachet, Mozzarella, BY MAKING THE Munster, Musedam, Nee Plus Ultra, Noekkelost, Oka, Orkney, Parmesan, Parte, Pepato, Petit Suisse, Pipocreme, Pont P Eveque, Port Fleurie, Port Salut, Port Wine, Primula, Provolone, Quatre Saisons, Raclette, Reblochon, Reg- CONTENTS OF THE gianito, Ricotta, Riks 'Ost, Robiola, Rollet, Romano, Rondins, Roquefort, Sap Sago, Sardo, Savoie Delice, Samsoe, Six de Savoie, Skandia, Skimmy, Spalen, St. Benoit, St. Marcel I in, St. Maure, PROGRAM POSSIBLE. St. Nectaire, St. Paulin, Stilton, Svecia, Table Cheese, Taffel, Taleggio, Tartare, Tete de Moine, Tilsit, Tomme de Savoie, Tybo, Valencay, Valdieue, Wensleydale. Cheeze! Come in, browse and sample. PLEASE GIVE THEM You'll find a slice of the good life, when you say cheese. YOUR PATRONAGE. i 7 li ffl Boston, Concord, Hyannis, Wellesley, Worcester.

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Official Journal of the European Communities Amending Regulation
Official'Journal of the European Communities 261 No L 108/24 Official Journal of the European Communities 14.5.71 REGULATION ( EEC) No 994/71 OF THE COMMISSION of 13 May 1971 amending Regulation ( EEC ) No 2683/70 as regards the advance fixing of export refunds on certain cheeses THE COMMISSION OF THE EUROPEAN COM on milk and milk products, as last amended by MUNITIES, Regulation ( EEC ) No 952/71 ,4 precludes the possibility of an advance fixing of the refunds on Having Regard to the Treaty establishing the certain cheeses, notably the Gouda variety, exported European Economic Community ; to certain destinations ; Whereas the present state of the international market Having Regard to Council Regulation ( EEC ) No in cheese permits the advance fixing of refunds on 804/68 1 of 28 June 1968 on the common organisation these products for these destinations ; of the market in milk and milk products, as last amended by Regulation (EEC ) No 1253/70,2 and in particular Article 17 (4) thereof ; Whereas the measures provided for in this Regulation are in accordance with the Opinion of the Management Committee for Milk and Milk Products ; Whereas Commission Regulation ( EEC ) No 2683/703 of 29 December 1970 laying down special procedures for the advance fixing of export refunds HAS ADOPTED THIS REGULATION : Article 1 The following shall be substituted for the Annex to Regulation ( EEC ) No 2683/70 : ANNEX CCT heading Product Destination No ex 04.02 A II ( a) 2 Milk powder of a fat content by weight Chile exceeding 11% but not exceeding 17% ex 04.03 Butter of a fat content by weight not exceeding Zone E 99-5% 04.04 Cheese and curd Zone D ex 04.04 A II Emmenthaler and Gruyère cheeses Liechtenstein Switzerland 04.04 E I (b ) 2 Tilsit, Havarti, Esrom and Kashkaval Liechtenstein Switzerland ex 04.04 E I ( b ) 4 Butterkäse, Edam, Fontal, Fontina, Gouda, Liechtenstein Italico, Mimolette, St-Paulin and other cheeses Switzerland of a water content by weight of the non-fatty matter exceeding 52% but not exceeding 67% 1 OJ No L 148, 28.6.1968, p .
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Victor Chirkin
30 Crusade. It has become Slow Food’s new hot topic: from this point forth, “sentinels of flavour” will be prohibited from using commercial starter cultures. Along with the “natural cheese” designation, strong philosophical aspirations are emerging—ones that stand the test of the industry’s needs and realities. “Natural” cheeses: going the distance? R D By Débora The theme of this year’s Slow Food Cheese Kefir grains Pereira event (slated to take place in Bra, Italy, from September 15 to 18) is Natural is Possible, advocating cheesemaking without the use of commercial starter cultures. “It is a question of biodiversity preservation,” argues Piero Sardo, President of the Slow Food Foundation for Biodiversity. “Nowadays, everyone is using the same starter cultures, thereby erasing the ability to link a cheese to its terroir. Moreover, it is a matter of survival for small farmers. I am surprised,” he points out, “by how difficult it is for the French to Methods address this issue.” He believes that there is There are four no logic to working with raw milk if you are main methods to going to use commercial starter cultures. cultivate starter However, apart from the Brousse du Rove, cultures at home: most French “sentinel” cheeses, such as Salers backslopping Tradition, Laguiole, and the cheeses of the whey from one summer pastures of the Basque Pyrenees, cheese to make resort to exogenous starter cultures, at least to Marie-Christine Montel, a retired microbiologist another (such as kick off the season. of INRA’s Aurillac cheese facility, remembers how the Salers AOP (protected designation of with farmstead • Backslopping origin) greatly benefited from the introduction of lactic chevres) commercial starter cultures since, at the time, it backslopping provided solutions to manufacturing problems The main challenge for those who engage in on fermented such as post-acidification.
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45 Fromages, 3 Beurres, 2 Crèmes. Appellation D
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