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608.755.4123
2019 608.755.4123 www.besteventscatering.com Mashed-Tini Station Delicious garlic mashed potatoes served with a variety of toppings including shredded cheese, bacon pieces, steamed broccoli, sour cream, gravy, chives, corn, crispy onion straws, butter, hot sauce and salt and pepper. $5.25 per person (minimum of 50 guests) Wisconsin Award-Winning Cheese Display Includes Havarti with dill, lace cheese, Muenster, Colby, Monterey Jack, saga blue cheese wheel, red waxed Gouda, baby Swiss, pepper and bacon cheeses, marbled Co-Jack and aromatic Brick cheese served with assorted cocktail cracker baskets generously garnished with strawberries, grapes, orange wheels and other seasonal fresh fruits. $7.25 per person (minimum of 75 guests) Mexicale Sombrero Sampler Build your own taco bar featuring taco seasoned beef, shredded cheese, lettuce, tomato, sour cream, black olives and flour tortillas. Also served with grilled quesadillas, stuffed jalapenos, mini burritos, mini tacos, blue corn and Italian Antipasto Centerpiece tortilla chips with gourmet salsa, guacamole and fried Deliciously tart marinated vegetables, deep fried ravioli with chicken wingers. All served with nacho cheese sauce and sauce, tortellini brochettes, a variety of hard salamis and green tomatillo sauce on the side. $9.95 per person cheeses, fresh melons, artichoke hearts and pepperoncini (minimum of 50) guests) served with French breads and fused olive oils for dipping. $6.95 per person (minimum of 50 guests) Seven Seas Seafood and Oyster Bar Iced crab claws, jumbo cocktail shrimp, blue point oysters Fresh Fruit Fantasia Centerpiece and creamed herring are just a few of the delights available. Mountains of fresh seasonal fruits served in decorative carved We can add whole smoked trout or Alaskan sockeye shells overflowing with strawberries, grapes, melons, pineapples smoked salmon, Nova Scotia gravlax or helix escargot en and kiwi fruits. -
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 -
Continental Cheese 2016
The Cheese Man French Baby Brie 1kg Cows, Veg FR002 A soft, creamy cheese that is ready to eat from young until end of life. Ideal for both culinary and cheeseboard use Brie 60% 3kg Cows, veg FR004 Brie de Meaux 3kg Cows, FR005 A full flavoured AOC brie that ripens from a firm core to smooth, runny, Unpast creamy consistency with a deeper flavour and aroma over its life Brie de Meaux ¼ 700g Cows FR097 Brie de Pays 2.5kg Cows, FR006 Inside its velvety ivory rind, it ripens to a thick soft silky core that is rich Unpast and full bodied with mushroomy, savoury and sweet notes Brie wedges 200g Cows, Veg FR009 Classic brie that ripens from a firm core to smooth, runny, creamy consistency with a deeper flavour and aroma over its life. Brique Brie 900g Cows, Veg FR010 Creamy brick-shaped brie ideal for slicing throughout its life. A favourite for sandwich makers Camembert small boxed 145g Cows FR016 Bold and rich, yet creamy. Not Vegetarian! Camembert small boxed 125g Cows, Veg FR014 Miniature version of a classic Camembert that ripens over its life from a firm core to smooth, runny consistency with a deeper flavour and aroma. Presented in a wooden box for baking Camembert portions 250g Cows, Veg FR012 Camembert Boxed 250g Cows, Veg FR015 Wonderfully smooth and creamy, this award-winning cheese has fantastic flavour and very moreish Presented in a wooden box for baking Camembert Calvados 250g Cows, FR017 A traditional farmhouse-made cheese which is produced in several steps; it Unpast is first aged as a standard Camembert, the rind is then carefully removed and the cheese is dipped in a Calvados and Cider mixture, and finally it is covered in a fine biscuit crumb. -
Guideline for the Safe Manufacture of Dairy Products
GUIDELINES FOR THE SAFE MANUFACTURE OF DAIRY PRODUCTS Published by: The Dairy Authority of South Australia (trading as ‘Dairysafe’), South Australia ABN 36 767 901 242 © Government of South Australia 2019 Disclaimer Care is taken to ensure the accuracy of the information contained in this publication. However, Dairysafe cannot accept responsibility for the accuracy or completeness of the information or opinions contained in the publication. You should make your own inquiries before making decisions concerning your interests. All enquiries Dairysafe PO Box 140 Glen Osmond SA 5064 T (08) 8223 2277 E [email protected] CSIRO Building 1, Entry 4 Waite Road, Urrbrae SA 5064 Telephone: (08) 8223 2277 Email: [email protected] www.dairy-safe.com.au Dairy Authority of South Australia (ABN 36 767 901 242) Contents Contents GUIDELINES FOR THE SAFE MANUFACTURE OF DAIRY PRODUCTS ................................................................................... 1 Published by: ..............................................................................................................................................................................................................................................................................................................................................2 Disclaimer .........................................................................................................................................................................................................................................................................................................................................................2 -
La Route Des Fromages
Producteurs, marchés, appellations... Toutes les bonnes adresses La route des fromages www.petitfute.com ÉDITION Auteurs : Corine LACRAMPE, Jean-Paul LABOURDETTE, Dominique AUZIAS et alter Edito Directeur éditorial : Stéphan SZEREMETA Rédaction : Marie-Cécile HAINGUE, François TOURNIE, Clémentine GIRARD, Morgan CHARVEYS et Jeff BUCHE 300, 400, 1 000 ? Les fromages de France sont innom- PUBLICITÉ / COMMUNICATION brables ou presque ! Des plus célèbres comme le Comté, Directeur Commercial : Olivier AZPIROZ le Roquefort ou le Camembert, aux plus confidentiels assisté de Michel GRANSEIGNE et Victor CORREIA comme le Bleu de Termignon, en passant par de petites Relation Gestion Clientèle : Nathalie GONCALVES et Vimla BHADYE tommes au lait de chèvre élaborées dans un seul village, Régie Nationale : Aurélien MILTENBERGER, voire une seule ferme, la liste est effectivement difficile Caroline GENTELET, Perrine DE CARNE MARCEIN, Stéphanie BERTRAND, Caroline AUBRY, Sabrina à établir de façon exhaustive. Et si les règles des AOC SERIN, Orianne BRIZE, Sacha GOURAND, Virginie – 46 fromages AOC en France – sont strictes, les fromages SMADJA, Sophie PELISSIER, Agnès BUGUET, développent des saveurs particulières d’une vallée à assistés de Sandra RUFFIEUX Régie publicitaire Internationale : Karine l’autre, d’un producteur à l’autre, d’une saison à l’autre VIROT assistée de Camille ESMIEU, Guillaume et c’est bien ce qui fait toute la spécificité des fromages LABOUREUR, Romain COLLYER et Elise CADIOU artisanaux et fermiers de France, typés, voire très typés -
Les Résultats Du CGA
Passionné de fromage ? actualité dossier sur le vif initiatives terroir technique origines 27 TL dégustez Les résultats du CGA Fromages au lait de OR : Etoile du Vercors (Etoile du Vercors) vache à pâte molle PRODUITS LAITIERS NATIONAL ARG : Fromagerie Bertrand Père et Fils (Bertrand et à croûte fleurie Père et Fils) (autres) Fromages au lait de vache à pâte molle et à croûte fleurie Neufchâtel fermier ARG : Gaec Fouque-Lefebvre à caractère lactique AOP Autres fromages au lait de vache à pâte molle Brillat-Savarin OR : Fromagerie Delin (Delin) Fromage au lait de OR : Laiterie fromagerie du Val d‘Ay - Ets Réaux (Réo le vache à pâte molle Gaslonde Th Réaux) Fromage à pâte ARG : Fromageries des Chaumes SAS (Saint Albray) et croûte fleurie à BRZ : Fromagerie Delin (Delin) molle et à croûte ARG : Fromageries fromagère de Clécy (Président) caractère lactique mixte ou morgée Fromages au lait de vache à pâte molle et à croûte fleurie Fromages au lait de vache à pâte molle et à croûte lavée Brie de Meaux ARG : Société fromagère de Raival (Saint-Faron) Epoisses AOP ARG : Fromagerie Germain (Germain, Chalancey) laitier AOP (250-350 gr) Brie de Melun OR : Société fromagère de Meaux Saint Faron (Saint- Epoisses AOP ARG : Fromagerie Germain (Germain, Chalancey) laitier AOP Faron) (700-1100 gr) Brie (autres) BRZ : Société Fromagère de Sainte-Cécile Fromages au lait de ARG : Fromagerie Germain (Germain, Chalancey) (Le Roitelet) vache à pâte molle ARG : Fromagerie Arnaud SAS (Le Cacouyard) et à croûte lavée Camembert de OR : Société fromagère de Jort (Jort) -
BECOME a Cheese Connoisseur APPENZELLER an Ancient Alpine Cheese, with Origins Likely Dating to the 6Th Century
BECOME A Cheese Connoisseur APPENZELLER An ancient alpine cheese, with origins likely dating to the 6th century. With a flavor that’s anything but dated, expect a sweet and creamy richness with a uniquely spicy finish. Made with raw Swiss cow’s milk and aged for at least five weeks, yielding a smooth, firm paste. A perfect choice for some of your favorite fruity red wines. Ingredients: Unpasteurized part-skim cow’s milk, cheese cultures, salt, enzmees. Country: Switzerland Milk Type: Raw cow’s milk Age: 60 days Beverage Pairing: Fruity Red Wine SAINT ANDRE St. Andre is a soft-riped, tripe crème brie made from pasteurized milk with a beautifully bloomy white rind. Rich and decadent, St. Andre tastes of heavenly cream mixed with sour cream for a slight lactic tang among all that decadent richness. St. Andre is extremely populare and will be a hit on any cheeseboard. Ingredients: Pasteurized cow’s milk and cream, salt, lactic starters, vegetable rennet, penicillium candidum and geotrichum Country: France Milk Type: Pasteurized cow’s milk Beverage Pairing: Champagne STILTON England’s best known “King of Cheese” is ripened 3-4 months under carefully controlled cool, humid conditions. Unlike other blues, Stilton’s veining comes about by piercing the wheel as many as 300 times after one month of aging, allowing the blue to develop in the cheese with the introduction of oxygen. The minerally, earthy qualities if this blue pair well with Tawny Port or fresh pears. Ingredients: Pasteurized cow’s milk, salt, microbial rennet, dairy cultures. Country: England Milk Type: Pasteurized cow’s milk Age: 3-4 months Beverage Pairing: Port PARMIGIANO REGGIANO The cows who graze in Emiglia Romagna, Italy, whose milk constitutes this cheese, are virtually hand-fed specially guarded secret salads of grasses that produce a magnificent, complex flavor. -
Foodservice Product Catalog
FOODSERVICE PRODUCT CATALOG 1 2 OUR STORY The history of Savencia Fromage & Dairy began in a small cheese factory in France in 1956. Today, Savencia is the leader in specialty cheeses around the globe. Savencia Cheese USA has four dairy plants in the US producing high quality fresh and amazing soft-ripened cheeses, blue cheese, spreadable cheese and cream cheese. We also feature a number of our best cheeses from France. Savencia Cheese USA delivers world-class dairy products designed to delight chefs, expand application variety and inspire creativity. SUPERIOR QUALITY INCREDIBLE TASTE GREAT VERSATILITY 3 4 OUR PRODUCTS Cream Cheese 7 Soft-Ripened Cheese 9 Imported Specialties 11 Goat Cheese 13 Blue Cheese 15 Spreadable Cheese 17 Crème Fraîche 19 5 30056 - SMITHFIELD 30048 - SMITHFIELD LIGHT 30060 - SMITHFIELD STRAWBERRY PLAIN CREAM CHEESE CREAM CHEESE PORTION - PLAIN CREAM CHEESE SPREAD 30245 - SMITHFIELD PLAIN 30199 - PLAIN CREAM 30230 - SMITHFIELD SOFTBODY WHIPPED CREAM CHEESE CHEESE SPREAD CREAM CHEESE - ORIGINAL 6 SAVENCIA FOODSERVICE CREAM CHEESE BRAND SAVENCIA CODE DESCRIPTION PACK / SIZE SHELF LIFE COUNTRY SMITHFIELD 30048 LIGHT PLAIN CREAM CHEESE 100/1OZ 45 DAYS SMITHFIELD 30050 PLAIN CREAM CHEESE SPREAD 100/.75OZ 45 DAYS SMITHFIELD 30056 PLAIN CREAM CHEESE SPREAD 100/1OZ 45 DAYS SMITHFIELD 30060 STRAWBERRY CREAM CHEESE SPREAD 100/1OZ 45 DAYS SMITHFIELD 30171 CREAM CHEESE BAR - REGULAR 48/8OZ 45 DAYS SMITHFIELD 30193 PLAIN CREAM CHEESE 10/3LB 45 DAYS SMITHFIELD 30194 PLAIN CREAM CHEESE 10/3LB 45 DAYS SMITHFIELD 30199 PLAIN CREAM -
9782746965454.Pdf
LA VERSION COMPLETE DE VOTRE GUIDE LA ROUTE DES FROMAGES 2013 en numérique ou en papier en 3 clics à partir de 6.99€ Disponible sur Prix France € 11,95 VISITEZ LES CAVES D’AFFINAGE DU COMTE JURAFLORE Découvrez, au cœur d’un Fort militaire remarqua blement aménagé, les caves d’affinage des Comtés Juraflore et l’histoire des plus grands fromages de la Franche-Comté. Au cœur du Parc Naturel du Haut Jura, à 1150 m d’alti tude, venez vous imprégner de la magie des Caves Juraflore où près de 94 000 comtés s’affinent. Découvrez comment l’effet des voûtes de pierre, le travail des hommes et le temps forgent, pour chacun de nos fromages, les meilleures saveurs du Massif Jurassien. Une visite passionnante dans un cadre majestueux Médaille d’Or Concours Général Agricole de Paris 2012 pour le Comté Juraflore et le Mont d’Or Arnaud RENSEIGNEMENTS/INSCRIPTIONS 03 84 60 02 55 – www.juraflore.com – www.fortdesroussesaventure.com ÉDITION Auteurs : Corine LACRAMPE, Jean-Paul LABOURDETTE, Dominique AUZIAS et alter Edito Directeur éditorial : Stéphan SZEREMETA Rédaction : Marie-Cécile HAINGUE, François TOURNIE, Clémentine GIRARD, Morgan CHARVEYS et Jeff BUCHE 300, 400, 1 000 ? Les fromages de France sont innom- PUBLICITÉ / COMMUNICATION brables ou presque ! Des plus célèbres comme le Comté, Directeur Commercial : Olivier AZPIROZ le Roquefort ou le Camembert, aux plus confidentiels assisté de Michel GRANSEIGNE et Victor CORREIA comme le Bleu de Termignon, en passant par de petites Relation Gestion Clientèle : Nathalie GONCALVES et Vimla BHADYE tommes au lait de chèvre élaborées dans un seul village, Régie Nationale : Aurélien MILTENBERGER, voire une seule ferme, la liste est effectivement difficile Caroline GENTELET, Perrine DE CARNE MARCEIN, Stéphanie BERTRAND, Caroline AUBRY, Sabrina à établir de façon exhaustive. -
Cheese Classification, Characterization, and Categorization
Cheese Classification, Characterization, and Categorization: AGlobalPerspective MONTSERRAT ALMENA-ALISTE1 and BERNARD MIETTON2 1Department of Nutrition and Food Sciences, University of Vermont, Burlington, VT 05405-0086, and Green Mountain Coffee Roasters, Waterbury, VT 05676; 2Expertise Agroalimentaire, 39800 Poligny, France ABSTRACT Cheese is one of the most fascinating, complex, and differentiation of cheese include the variability among diverse foods enjoyed today. Three elements constitute the fundamental processing and aging characteristics that cheese ecosystem: ripening agents, consisting of enzymes and influence both the chemical composition of the fresh microorganisms; the composition of the fresh cheese; and the cheese and its enzymatic potential during ripening. The environmental conditions during aging. These factors determine and define not only the sensory quality of the final cheese fundamental cheesemaking factors include (i) method of product but also the vast diversity of cheeses produced coagulation used to transform the original cheesemaking worldwide. How we define and categorize cheese is a milk into a gel or coagulum (e.g., acid versus rennet); complicated matter. There are various approaches to cheese (ii) acidification characteristics (both rate and time), classification, and a global approach for classification and from the point of setting the milk up through the man- characterization is needed. We review current cheese ufacture of the young or fresh cheese, which define the fi classi cation schemes and the limitations inherent in each of mineralization level of the casein but also moisture loss; the schemes described. While some classification schemes are based on microbiological criteria, others rely on descriptions of and (iii) additional steps during the cheesemaking pro- the technologies used for cheese production. -
Appellations Cremerie
CRÈMERIE CLIENT : Référence : ADRESSE : Modèle d'étiquette : Mentions Qté Mentions Qté Mentions Qté A.O.P. ABONDANCE au lait cru A.O.P. BROCCIU au lait cru Fromage COUSTERON A.O.P. ABONDANCE DE SAVOIE au lait cru Fromage BÛCHE D'AFFINOIS A.O.P. CRÈME D'ISIGNY Fromage AMSTERDAMER BUCHETTE PUR CHÈVRE CRÈME FRAÎCHE Fromage APPENZEL CABECOU Fromage CROTTIN A.O.P. BANON au lait cru CAMEMBERT A.O.P. CROTTIN DE CHAVIGNOL au lait cru A.O.P. BEAUFORT au lait cru PETIT CAMEMBERT Fromage EDAM A.O.P. BEAUFORT DE SAVOIE au lait cru A.O.P. CAMEMBERT DE NORMANDIE au lait cru Fromage EDAM ÉTUVÉ HOLLANDE Fromage BEAUMONT CANCOILLOTTE Fromage EDAM 1/2 ÉTUVÉ HOLLANDE Fromage BELLE BRESSANNE CANCOILLOTTE FRANC-COMTOISE EMMENTAL Fromage BELLE DES CHAMPS Label Rouge EMMENTAL EST CENTRAL BEURRE CANTAL EMMENTAL FRANÇAIS BEURRE DE BARATTE CANTAL DOUX EMMENTAL FRANÇAIS EST-CENTRAL A.O.P. BEURRE CHARENTES-POITOU A.O.P. CANTAL ENTRE-DEUX au lait cru GRAND CRU Label Rouge A.O.P. BEURRE D'ISIGNY A.O.P. CANTAL JEUNE EMMENTAL GRAND CRU BEURRE DEMI-SEL CANTAL SALERS EMMENTAL DE SAVOIE Label Rouge A.O.P. BEURRE DES DEUX-SÈVRES Fromage CANTALET EMMENTAL SUISSE BEURRE EN MOTTE Fromage CAPRICE DES DIEUX A.O.P. ÉPOISSES BEURRE PASTEURISÉ CARRÉ A.O.P. ÉPOISSES DE BOURGOGNE au lait cru A.O.P. BLEU D'AUVERGNE GRAND CARRÉ DE L'EST Fromage ETORKI Fromage BLEU DE BRESSE PETIT CARRÉ DE L'EST Fromage FINE DES PRÉS A.O.P. BLEU DE GEX au lait cru Fromage CARRÉ D'AVESNES A.O.P. -
An Environmental History of the Ontario Cheese Industry
AN ENVIRONMENTAL HISTORY OF THE ONTARIO CHEESE INDUSTRY BUILDING ‘A NATURAL INDUSTRY OF THIS COUNTRY’: AN ENVIRONMENTAL HISTORY OF THE ONTARIO CHEESE INDUSTRY FROM THE 1860S TO THE 1930S By HAYLEY GOODCHILD, B.A. (HONS), M.A. A Thesis Submitted to the School of Graduate Studies in Partial Fulfilment of the Requirements for the Degree Doctor of Philosophy McMaster University Copyright by Hayley Goodchild, 2017 McMaster University DOCTOR OF PHILOSOPHY (2017) Hamilton, Ontario (History) TITLE: Building ‘a natural industry of this country’: an environmental history of the Ontario cheese industry from the 1860s to the 1930s AUTHOR: Hayley Goodchild, B.A. HONS (Trent University), M.A. (McMaster University) SUPERVISOR: Associate Professor Michael Egan NUMBER OF PAGES: xi, 351 ii Lay Abstract This dissertation examines the origins and development of the factory cheese industry in rural Ontario between the 1860s and 1930s. I challenge the belief that cheese manufacturing was a “natural industry of this country” whose development was cooperative and inevitable. Instead I argue that the industry was a deliberate project of rural reform encouraged by elite ‘dairy reformers’ who believed cheese factories could sustain the social, economic, and environmental progress of rural society indefinitely. The industry failed to deliver all the reformers promised, even though it became one of the province’s most significant export-oriented industries by the early-twentieth century and transformed the environment and rural society in the process. Rural people and the environment behaved in more complicated ways than reformers anticipated, and the changing capitalist economy made the industry’s long-term success untenable. This study also contextualizes the twenty-first century resurgence of craft production in Ontario.