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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). -
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 -
The Art of Cheesemaking
The Art of Cheesemaking What was Little Miss Muffett doing while she sat on her tuffet? She was eating cheese, of course: curds and whey! Ever wonder how natural cheese gets produced? Cheesemaking is a process at once infinitely complex and delightfully simple. Here are the steps. Milk: Quality cheese begins as quality milk. In fact, cheese is why they’re also known as grana-style). To make softer 1 is sometimes referred to as milk’s leap toward immortality. cheeses, such as Mozzarella and Ricotta the curds are cut into Before the cheesemaking process can begin, fluid milk is larger pieces and then very gently maneuvered. tested for purity and quality. Fun fact: It takes nearly 10 pounds of milk to produce just one pound of cheese. Heating & Hooping: Gentle stirring and heating continues until 7 the desired firmness of the curd is achieved. Afterwards, the Standardization: Many commercially-produced cheeses whey is drained, leaving behind just the gelatinous solids. The 2 undergo a heat treatment known as pasteurization that curds are gently molded by being placed into appropriately eliminates the natural microflora of the fluid milk. Part of sized “hoops.” The shape of the hoop reflects the desired final what makes artisan cheese so special is that the cheese is shape of the cheese. often made on the same farm where the animals are milked. This is known as farmstead cheesemaking. Artisan cheese is Pressing: The pressing step helps to determine the final shape also sometimes produced with raw milk, which lends natural 8 and texture of the cheese, as well as to continue to regulate its starter cultures and taste-enhancing microbes. -
Our Story Of
Cheese...OUR STORY OF “A slice of good cheese is never just a thing to eat. It is usually also a slice of local history: agricoultural, political, or ecclesiastical. Knowledge of this enables us to distinguish the genuine from the imitation; it adds to our appetite for the cheese and to the relish with which we savour it”. Patrick Ranch The world’s best cheeses have found a place at the Maldives’ one and only cheese & wine bar... At the cheese & wine bar, we strive to present our customers, with the widest range of amazing taste experiences possible with the world’s finest table cheeses, coupled by careful selections of fine wines to match. We believe that perfectly matched cheese and wine should be one of life’s simple pleasures, and we’d like to share the thrill of these beautiful artifacts with you. This wine list is an endeavour to cross all boundaries; it rewards the innovators and respects the classics. Our ultimate goal is to provide you with a true wine experience. We commissioned one of the world’s most famous Masters of wine together with our in-house Sommelier and Maitre Fromager to compile this list and will continue to expand our selection by keeping in mind that wine and cheese is one of life’s gratest gifts. YOU SAY WE SAY Cheese, Wine, Platters S M L S M L Range of flavours 40 Goat & Ewe Cheese 24 32 40 Discover the inexhaustible diversity of Follow the example of Zeus whose legend- cheese through a guided tasting that will ary strength is said to derive from having help you discover the whole cheese family. -
Cheese Making Sources: One-Hour Cheese by Claudia Lucero; Edgewood Creamery Website; Science.Howstuffworks.Com;
The Basic Science (It’s Magic!) Behind Cheese Making Sources: One-Hour Cheese by Claudia Lucero; Edgewood Creamery website; Science.HowStuffWorks.Com; Instructional video available on Driftwood Public Library’s new YouTube Channel: https://www.youtube.com/watch?v=OY39X-eSLLI&t=144s “Cheesemaking is the controlled process of removing water from milk. This process concentrates the milk’s protein, fat and other nutrients and increases its shelf life. Cheesemaking is one of the earliest examples of biotechnology.” – Edgewood Creamery Like sourdough bread, making cheese is one of the earliest forms of microbiology. The transformation of milk into cheese is one of the most extraordinary of all human discoveries. No one knows exactly when, but it is believed to have happened at about the same time as the domestication of animals such as goats in the fertile crescent region of the Middle East, around 6,000-7,000BC. It is unknown when the first cheese was made, but the legend goes that a nomad was carrying milk in a pouch made of a calf’s stomach lining. Over time (and at the right temperature) the milk fermented. Not wanting to waste the chunky milk, the nomad tried it and liked it. This legend about the first cheese is not unlike that of the first sourdough leavened bread. The components of Cheese: Milk: Made up of water, fats, proteins, bacteria, lactose (a sugar), minerals and more. Unpasteurized milk also contains the enzyme lactase, which helps you digest milk. Salt: Besides adding flavor, “salt is also a great preservative and, under the right conditions, can help turn a previously highly perishable substance (milk) into a stable cheese that doesn’t require regular refrigeration.” Note: When making one-hour cheese, we only use salt for flavor and to control the amount of whey we leave in the curds for texture. -
Measuring and Controlling Acidity and Moisture
CENTER FOR DAIRY RESEARCH DAIRY PIPELINE A TECHNICAL RESOURCE FOR DAIRY MANUFACTURERS WINTER 2020 | VOL. 31, No. 4 ESSENTIAL PRINCIPLES OF CHEESEMAKING (PART 2): MEASURING AND CONTROLLING ACIDITY AND MOISTURE In the last issue of the Dairy Pipeline, we covered how we’re concentrating fat, we’re concentrating protein, and to establish and maintain a starter culture program. we’re using up a large majority of the lactose retained in In this article, we’re discussing how to measure and the curd to develop a significant amount of lactic acid, control acidity and moisture during the cheesemaking which drops the pH,” Sommer said. process. This article is part two of a two-part article that takes a deep dive into some essential principles that Milk has a pH of about 6.6-6.7, but during cheesemakers of all levels should know in order to make cheesemaking acid is developed and the pH drops, consistent, quality cheese. i.e. Cheddar has a pH of about 5.1. The cheesemaking process also reduces the moisture content—milk Part 1: Establishing and Maintaining a Starter typically has a moisture content of about 87% whereas Culture Program (last issue) Cheddar has a moisture content of about 38%. Part 2: Measuring and Controlling Acidity and Moisture During the Cheesemaking Process Why Measure Acidity and Moisture? “All cheesemakers should be monitoring acidity and moisture because they drive how the cheese is going to turn out,” explains Andy Johnson, outreach specialist/ assistant coordinator, CDR Cheese Industry and Applications group. Dean Sommer, CDR cheese and food technologist, agrees, “Controlling acidity and moisture content— those are two of the really big keys to successful cheesemaking. -
Annual and General Meetings Cover Audit, Board, and Officer Elections
OFFICIAL NEWSLETTER OF THE PARK SLOPE FOOD COOP Established 1973 Volume LL, Number 14 July 20, 2017 The June Double Feature: Urban Forester Guides Annual and General Meetings Cover Your Shopping Home Audit, Board, and Officer Elections By Heidi Brown cat had safely fallen from the ate one night this summer, tree. Galiley’s services were LJosh Galiley got a call from no longer required. a Fort Greene woman who If you’ve ever had a walker sounded desperate. Her cat help you get your purchases was stuck in a tree after being back home on a Thursday chased by a dog. An enter- evening, there’s a chance you prising rock climber had tried were accompanied by a pro- to rescue the cat and had no fessional tree climber. For the luck. A tree pruner had also last 10 years, Josh Galiley, a made the attempt without Park Slope resident and the success. A while later, Gali- son of a Brooklyn native, has ley grabbed his gear and was been the Tree Care Supervi- headed out the door when he sor for the Central Park Con- got another call: The woman’s CONTINUED ON PAGE 3 ILLUSTRATION BY DEBORAH TINT By Frank Haberle candidate for the Board, corporation.” Encouraging n June 27, Coop mem- incumbent Bill Penner, was members to ask questions, Obers filled the Saint overwhelming elected to a Joe introduced Robert Reit- Francis Xavier Auditorium new term, and the officers man of Cornick, Gabler and on President Street to par- of the corporation were all Sandler LLP, the Coop’s out- ticipate in a dual meeting— re-elected. -
CHEESE and WHEY: the Outcome of Milk Curdling
foods Editorial CHEESE and WHEY: The Outcome of Milk Curdling Golfo Moatsou * and Ekaterini Moschopoulou Laboratory of Dairy Research, Department of Food Science and Human Nutrition, Iera Odos 75, 11855 Athens, Greece; [email protected] * Correspondence: [email protected]; Tel.: +30-210-529-4630 The present Special Issue is dedicated to both products of the cheesemaking process, that is cheese and whey. Cheese is an excellent and complex food matrix that preserves in concentrated form valuable milk constituents, such as proteins, minerals, vitamins, and biofunctional lipids. The formation of cheese mass requires the removal of whey, i.e., water and soluble milk substances—proteins, minerals, lactose, and vitamins—. According to Fox and McSweeney [1], cheese is the most diverse group of dairy products manufactured from a few kinds of milk by means of a protocol that is more or less common in respect to the first 24 h of manufacture. They suggest that cheese is the most interesting and challenging dairy product due to an inherent instability that results from a series of biochemical changes. Whey is the valuable byproduct derived from the cheesemaking process. Lactose and whey proteins are the main compounds of whey and the main reasons for its valorization, through the production of whey cheeses, functional/nutritional whey proteins concentrate, bioactive peptides, and oligosaccharides [2,3]. In the present article collection, two publications for the Parmigiano Reggiano cheese are included. Considering the demanding cheese making conditions and the long-term ripening of this cheese variety, relevant studies are of particular importance. Franceschi et al. [4] designed a two-year study in various cheese factories to assess the performance Citation: Moatsou, G.; of milk with high somatic cell count (SCC), i.e., from 400,000 to 1,000,000, when it is used Moschopoulou, E. -
AOP UNE AMBITION COLLECTIVE QUI S'appuie SUR 6 VALEURS FONDAMENTALES Les
DOSSIER DE PRESSE 45 FROMAGES | 3 BEURRES | 2 CRÈMES AOP UNE AMBITION COLLECTIVE QUI S'APPUIE SUR 6 VALEURS FONDAMENTALES Les Maroilles Neufchâtel Beurre et crème d'Isigny Livarot Pont l'Évêque AOP Brie de Melun Brie de Meaux Camembert de Normandie Munster 50LAITIÈRES FRANÇAISES Chaource Langres Époisses Sainte-Maure-de-Touraine Morbier Chavignol Beurre et Selles-sur-Cher crème de Bresse Mont-d'Or Bleu de Gex Valençay Mâconnais Pouligny-Saint-Pierre Charolais Comté Reblochon Chabichou du Poitou Abondance Fourme d'Ambert Chevotrin Fourme de Montbrison Tome des Bauges Beurre Charentes-Poitou Saint-Nectaire Beaufort Rigotte de Condrieu Bleu d'Auvergne Bleu du Vercors-Sassenage Salers Cantal Picodon Laguiole 3BEURRES Rocamadour Bleu des Causses Beurre de Charentes-Poitou, Banon Beurre d’Isigny et Beurre de Bresse Roquefort Pélardon Ossau-Iraty 45FROMAGES Brocciu Abondance, Banon, Beaufort, Bleu d’Auvergne, Bleu de Gex, Bleu des Causses, Bleu du Vercors- Sassenage, Brie de Meaux, Brie de Melun, Brocciu, Camembert de Normandie, Cantal, Chabichou du Poitou, Chaource, Charolais, Chevrotin, Comté, Zones de production Crottin de Chavignol, Époisses, Fourme d’Ambert, Fourme de des 50 AOP Montbrison, Laguiole, Langres, Livarot, Maconnais, Maroilles, Mont D’Or, Morbier, Munster, Neufchâtel, Ossau Iraty, Pélardon, Picodon, 2CRÈMES Pont l’Evêque, Pouligny-Saint-Pierre, Reblochon, Rigotte de Condrieu, Crème d’Isigny et Crème de Bresse Rocamadour, Roquefort, Sainte-Maure de Touraine, Saint-Nectaire, Salers, Selles-sur-Cher, Tome des Bauges et Valençay [ 2 ] DOSSIER DE PRESSE 2018 [ 3 ] ON COMPTE EN FRANCE 45 FROMAGES, 3 BEURRES ET 2 CRÈMES BÉNÉFICIANT D’UNE APPELLATION D’ORIGINE PROTÉGÉE (AOP). CE SIGNE OFFICIEL DE QUALITÉ ET D’ORIGINE EUROPÉEN, IDENTIFIABLE PAR SON LOGO ROUGE ET JAUNE, NE PEUT ÊTRE ACCORDÉ QUE PAR LES POUVOIRS PUBLICS ET UNIQUEMENTA.O.P À DES DÉMARCHES COLLECTIVES DE PRODUCTEURS, RÉUNIS DANS UNE STRUCTURE FÉDÉRATIVE : L’ORGANISME DE DÉFENSE ET DE GESTION (ODG). -
Burren Ood Trail Burren Food Trail
BURRENBurrenBurren FoodFoodFOOD TrailTrail Trail Diners can enjoy chef-proprietor Come and experience the buzz on The Roadside Tavern which Aidan McGrath’s cooking served a Saturday morning in was established in 1865 as a in a relaxed setting in the Ennistymon. At present the pub, then was expanded into bar. Awarded a Michelin Bib market sells a variety of fresh a bakery, now also harbours a Gourmand within six months of organic vegetables and fruit in micro-brewery under its roof. opening, other awards include season, local rare breed pork, Why not sample the taster National Hospitality Awards farmhouse cheeses, fresh fish, menu of Burren Microbrewery ‘Best Pub with Food’ 2011 and fresh herbs and seedlings, beers: Burren Gold, a delicious 2012. The food emphasis is on plants, jams, chutneys and colourful lager; Burren Red, a the wild, free-range, seasonal preserves, breads and cakes, spicy, slightly sweet ale which and local, with a modern raw chocolate, gluten free even features a hint of smoke; bistro style. Our Signature baking, handmade soap and Burren Black, a smooth and Dish is Braised Pork Cheek, more, all made lovingly by Wild Honey Inn Ennistymon Farmer’s Market full-bodied stout. At the Burren Brewery at My Kaywa QR-Code wild mushrooms, gnocchi, our local farmers and artisan same time, meet the Master http://www.roadsidetavern.ie smoked bacon velouté. This Tel: 00353 (0) 65 707 4300 food producers. Ennistymon Mobile: 00353 85 760 7037 Brewer, Peter Curtin, and The Roadside Tavern Tel: 00353 (0) 65 707 4084 is a wholesome dish, full Mobile: 00353 (0) 87 681 4947 Farmer’s Market has 00353 86 053 6644 delve a little deeper into the of flavour, prepared using www.wildhoneyinn.com successfully met the criteria www.ennistymonfarmersmarket.com Mobile: 00353 (0) 87 830 0069 history of the brewery and www.roadsidetavern.ie the best of local seasonal Where: Wild Honey Inn, Lisdoonvarna. -
Fromages De Chèvre La Corne D’Abondance
LE LIVRE BLANC DES FROMAGES DE CHÈVRE LA CORNE D’ABONDANCE AVRIL 2018 ÉDITORIAL LES RICHESSES DE LA VACHE DU PAUVRE La chèvre fut longtemps considérée comme la vache du pauvre. Parce qu’elle se satisfait de terres arides, la chèvre et les fromages qui sont issus de son lait se sont implantés dans des territoires délaissés par les bovins. Olivier de Serres vantait les mérites des chèvres parce que « de leur lait communément sortent de bons fromages ; leurs chairs sont bonnes à manger, leurs peaux utiles et leur fumier serviable ». Difficile de parler du fromage de chèvre de manière générale tant les possibilités et les différences – de forme, de pâte, d’affinage et de goût – sont nombreuses. Certains prétendent même que la France est le pays des 1001 fromages de chèvre. Ce qui est sûr, c’est que quatorze d’entre eux possèdent une AOP. Ce livre blanc ne sera donc pas exhaustif, il s’attardera cependant sur quelques fromages remarquables comme le rocamadour ou le banon et tentera de démontrer l’incroyable richesse des fromages de chèvre. Laurent Seminel Le livre blanc des fromages de chèvre 3 LE TÉMOIGNAGE DE FRÉDÉRIC KAISER* « J’ai effectué mes stages d’école hôtelière en Dordogne et je travail- lais alors beaucoup le rocamadour ainsi que son alter ego le cabécou. Un autre moment de ma vie professionnelle est lié au fromage de chèvre. En effet, avant de venir à Paris, j’ai travaillé huit ans sur la Côte-d’Azur. Là, nous avions la chance de proposer régulièrement du banon. C’est un fromage que j’adore pour son aspect intrigant mais surtout pour le plaisir intense qu’il procure à la dégustation. -
Crottin Style Cheese
CROTTIN STYLE CHEESE REPRINTED from PETER DIXON with edits Directions: from NANCY VINEYARD Bring all the milk to 68-75 °F Add 1/8 tsp. MM100 to milk. Mix the culture in for 5 Aged soft-ripened lactic goat cheeses comprise minutes. Wait 25 more minutes for milk to acidify. a very large and diverse group of cheeses that Add calcium chloride solution. Stir the calcium originate in France. They can be served after only chloride in for one minute. ten days of ripening or aged to the extent where they Add the P. Candidum and the Geotrichum solutions turn into hard grating cheeses. They vary widely in and stir. appearance and shape but are all relatively small, Add the rennet solution and stir it in for twenty weighing from 2 to 12 ounces. seconds. The most typical lactic goat cheeses of France are St. Maure, a log shaped bloomy; Valençay, a Fermentation: pyramid rolled in ashes after salting with a natural Hold the temperature steady throughout the mold rind; Chabichou, a small cone with natural crust; fermentation time for 15-28 hours until the acidity of Crottin de Chavignol, a puck with natural crust. The the whey is at least pH 4.60 and not lower than pH curd is characterized by having both rennet and lactic 4.40. The expected time is 15-20 hours using 1/8 tsp. qualities because small amounts of rennet are used at 75 °F. Expect to hold this for an additional 8 hours if and a high level of acidity is developed before the curd temperature drops to 72°F.