World Cheese Awards 2019 Results As of 20/10/2019 16:00 Version 2
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Stella Alpina Fossa Amatriciana
€ 12,00 STELLA ALPINA Ortica, i nostri pomodorini sbucciati e caramellati, ventricina teramana, aromi naturali. € 12,00 PAPA FRANCESCO La nostra marmellata di cipolla, pecorino, salamotto piccante, castagne, ceci, mozzarella. € 12,00 FOSSA Formaggio di Fossa, pere, miele, mozzarella. € 12,00 AMANDULA Mandorle tostate, crema di zucca, pancetta, parmigiano, mozzarella. € 12,00 AMATRICIANA Guanciale di maiale, pecorino romano, pomodorino, mozzarella. € 8,00 € 12,00 CIOCORÌ dessert Ricotta fresca, cioccolato bianco, cioccolato al latte, rum. € 12,00 COLONNATA Zucchine pastellate, Lardo di Colonnata, mozzarella. € 12,00 SIBILLA Il nostro sorbetto di peperone, alici del Cantabrico, fiori di zucca pastellati, mozzarella. € 12,00 IL VOLO La nostra maionese all’arancia, baccalà, friarielli, i nostri pomodorini, mozzarella. € 12,00 7 FORMAGGI AL TARTUFO 5 formaggi, tartufo, porcini. € 12,00 BOSCAIOLA Salsiccia di cinghiale, tartufo, porcini, pomodoro, mozzarella. € 12,00 NAPOLI E BUFALA Mozzarella di bufala, pomodoro, aglio, alici del Cantabrico, il nostro pomodorino. € 10,00 CIVETTUOLA Friarielli al vapore, mozzarella, bufala, liquirizia. € 12,00 MARGHERITA FRANCHINO Pomodoro, stracciatella pugliese, i nostri pomodorini sbucciati e caramellati, basilico nano fresco. € 12,00 VALTELLINA Pomodoro, porcini, speck, rucola, cipolla fresca, parmigiano. € 12,00 MAZURKA Rucola, squacquerone, prosciutto crudo, mozzarella. € 12,00 ZA CARMELLA Profumata mortadella affettata al momento, auricchio, pistacchi, erba cipollina, mozzarella. € 12,00 PRINCIPESSA Rucola, il nostro pomodorino sbucciato fresco, mozzarella di bufala, mozzarella. € 12,00 di stagione PROSCIUTTO E FICHI Fichi freschi, prosciutto crudo, nocciole, gorgonzola, pomodoro. € 12,00 LA MAIALINO La nostra focaccia integrale, porchetta di maialino, il nostro gelato al rosmarino. € 12,00 BROCCOLELLA La nostra focaccia integrale, profumata mortadella affettata al momento, broccoli al vapore, bufala. -
Annual Report 2013 Emmi in Brief
Annual Report 2013 Emmi in brief Net sales CHF 3,298 million EBITDA CHF 280 million EBIT CHF 168 million Net profit CHF 105 million Total assets CHF 2,500 million Shareholders’ equity incl. minority interests CHF 1,258 million Headcount (full-time equivalents) 5,217 Key figures Emmi Group Net sales in CHF million 3,500 3,298 +10.6% 1,435 +26.0% 2,981 3,000 1,139 2,684 2,721 2,619 732 811 2,500 675 2,000 1,944 1,952 1,910 1,842 1,863 +1.1% 1,500 1,000 500 0 2009 2010 2011 2012 2013 International Switzerland EBIT Net profit in CHF million in % in CHF million in % 180 140 168.5 160 120 146.3 160.0 104.6 140 135.8 6.5 100 5.0 130.3 90.3 97.6 86.1 83.0 120 5.5 80 4.0 5.1 5.1 4.9 4.8 75.3 3.2 3.2 3.0 3.0 100 109.0 4.9 4.5 60 3.0 3.0 4.2 2.9 80 40 2009 2010 2011 2012 2013 2009 2010 2011 2012 2013 EBIT Net profit Adjusted EBIT Adjusted net profit EBIT as % of net sales Net profit as % of net sales Adjusted EBIT as % of net sales Adjusted net profit as % of net sales 2013 2012 Amounts in CHF million 2013 adjusted* 2012 adjusted* Net sales 3,298 2,981 Earnings before interest, taxes, depreciation and amortisation (EBITDA) 280.1 271.4 as % of net sales 8.5 9.1 Earnings before interest and taxes (EBIT) 168.5 160.0 165.7 146.3 as % of net sales 5.1 4.9 5.6 4.9 Net proit 104.6 97.6 106.2 90.3 as % of net sales 3.2 3.0 3.6 3.0 Investment in ixed assets (excl. -
Aprile 2016 Direttore Responsabile
Editore: Edizioni Turbo Srl - Palazzo di Vetro Corso della Resistenza, 23 - 20821 Meda (MB) - Tel. +39 0362 600463/4 Fax. +39.0362.600616 - e-mail: [email protected] - Periodico mensile - Registrazione al Tribunale di Milano n. 27 del 10 gennaio 2008 - Poste Italiane SPA - Spedizione abbonamento postale - D.L. 353/2003 - Conv. in Legge 46/2004 - Art. 1 Comma 1 - LO/MI - Stampa: Ingraph - Seregno (MB) - In caso di mancato recapito, inviare all’uff. post. di Roserio per la restituzione al mittente che si impegna a pagare la relativa tariffa. DIRETTORE RESPONSABILE: ANGELO FRIGERIO RESPONSABILE: DIRETTORE ANNO 9 - NUMERO 4 - APRILE 2016 4- ANNO 9-NUMERO CIBUS 2016 - PARMA - VIENI A TROVARCI AL NOSTRO STAND: PADIGLIONE 7 STAND C 109 MARKET INDEX FOOD MIF Dati relativi all’intero comparto food confezionato Mese di Febbraio 2016 vs Febbraio 2015 in collaborazione con TREND VENDITE A VALORE TREND VENDITE A VOLUME PRESSIONE PROMOZIONALE TREND VENDITE IN VALORE DELLE PL *trend a prezzi costanti * PL = Private Label +0,26% -0,99% 27,66% +2,20% L’EVENTO A pagina 9 ATTUALITÀ A pagina 24 “Non è più tempo La grana di parole” delle aflatossine Inalpi festeggia a Cibus i suoi primi cinquant’anni. Maxi inchiesta della procura di Brescia Organizzando un convegno su sicurezza e sostenibilità. su latte contaminato. Oltre 50 indagati e 7mila forme Con un titolo che non lascia spazio ai dubbi. di formaggio sequestrate. PRIMO PIANO Da pagina 16 a pagina 19 Latte, parla l’Antitrust. E assolve l’industria Pubblicata la tanta attesa indagine dell’Autority in merito ai contratti di vendita della materia prima. -
SORTIMENT Ideal Für Ihr Frühstücksbuffet Idéal Pour Votre Buffet De Petit Déjeuner
SORTIMENT Ideal für Ihr Frühstücksbuffet Idéal pour votre buffet de petit déjeuner LÄTTA Portionen / portions www.ufs.com Inhaltsverzeichnis Table des matières Weisse Linie Ligne blanche Butter Kleinpackungen Petits emballages de beurre 5 Butter Grosspackungen Grands emballages de beurre 6 ligne blanche Margarine / Minarine Minarine / Margarine 7 Kräuterbutter / Trüffelbutter / Café de Paris Beurre aux herbes / Beurre aux truffes / Café de Paris 10 Jogurt Emmi Yogourt Emmi 11 Jogurt Toni Yogourt Toni 18 Weisse Linie / Weisse Jogurt Cristallina Yogourt Cristallina 19 Jogurt Nestlé Yogourt Nestlé 20 Jogurt Bio Yogourt Bio 29 Jogurt Diverse Yogourt Divers 31 Rahm Crème 32 Kaffeerahm Crème à café 35 Milch Lait 36 ligne jaune Dessert Dessert 39 Milchmischgetränke Boissons lactées 43 Quark Sére 49 Mozzarella Food Service Mozzarella Food Service 52 Gelbe Linie / Mozzarella Portionen Mozzarella Portions 53 Gelbe Linie Ligne jeune Specialités Frischkäse Laib Fromage frais meules 56 Frischkäse Portionen Fromage frais portions 59 Extrahartkäse Laib Fromage extra durs meules 61 Spezialitäten / Extrahartkäse Portionen Fromage extra durs portions 63 Hartkäse Laib Fromage durs meuels 63 Hartkäse Portionen Fromage durs portions 66 Halbhartkäse Laib Fromage mi-dur meules 66 Halbhartkäse Portionen Fromage mi-dur portions 76 Reibkäse Grosspackungen Fromage râpé grands emballages 77 Reibkäse Kleinpackungen Fromage râpé petits emballage 79 Weichkäse Laib Fromage à pâte molle meules 80 Weichkäse Portionen Fromage à pâte molle portions 85 Notizen / Notes Frühstücksportionen -
Consultancy and Market Research Food and Dairy 1
Consultancy and Market Research Food and Dairy www.clal.it CLASSIFICATION OF ITALIAN CHEESES According to the Italian law (Royal Decree n. 2033 of 1925), «cheese is the product obtained from whole or partly skimmed milk, or from cream, after coagulation by acidification or by renneting, also using starter bacteria or kitchen salt». Commonly cheese is considered to be a milk derivative, obtained by the precipitation of casein; therefore ricotta, which is obtained from whey, is not a cheese. Cheeses are classified on the basis of a series of parameters, which may be combined in several different manners. These parameters refer to: - type of milk employed - fat content - consistency, depending on moisture content - technology adopted during cheese-making and temperature of curd processing - duration of ripening - denomination. ►On the basis of the type of employed milk, cheeses are distinguished in: - cow milk cheeses - ewe’s milk cheeses - buffalo milk cheeses - goat milk cheeses For cheeses not produced from cow milk, indication of the species is mandatory. ►On the basis of fat content, expressed on dry matter, cheeses are classified as follows (Law n. 142/1992): - full-fat cheeses: fat content, expressed on dry matter, over 35% (Robiola, Gorgonzola, Taleggio, Bitto, Fontina, Montasio, Bra, Raschera, Grana Padano, Parmigiano-Reggiano, Pecorino, ecc.); - light (or semi-fat) cheeses: fat content varying between 20 and 35% on dry matter; - low-fat cheeses: obtained from skimmed milk; fat content below 20% on dry matter. It is noteworthy that for many P.D.O. cheeses obtained from partly skimmed milk (e.g. Grana Padano, Parmigiano-Reggiano, Asiago, Castelmagno, Raschera, etc.) the Product Specification only indicates a minimum fat content on dry matter. -
Commission Implementing Regulation (EU)
Official Journal L 180 of the European Union ★ ★ ★ ★ ★ ★ ★ ★ ★ ★ ★ ★ Volume 57 English edition Legislation 20 June 2014 Contents II Non-legislative acts REGULATIONS ★ Commission Implementing Regulation (EU) No 674/2014 of 12 June 2014 entering a name in the register of protected designations of origin and protected geographical indications (Charolais (PDO)) ............................................................................................................ 1 ★ Commission Regulation (EU) No 675/2014 of 18 June 2014 establishing a prohibition of fishing for sandeel in Union waters of sandeel management area 2 by vessels flying the flag of Denmark ........................................................................................................................ 3 ★ Commission Implementing Regulation (EU) No 676/2014 of 19 June 2014 amending Regu- lation (EU) No 37/2010, as regards the substance ‘triclabendazole’ (1) ..................................... 5 ★ Commission Implementing Regulation (EU) No 677/2014 of 19 June 2014 amending Regulation (EU) No 37/2010, as regards the substance ‘cabergoline’ (1) .................................... 8 ★ Commission Implementing Regulation (EU) No 678/2014 of 19 June 2014 amending Implementing Regulation (EU) No 540/2011 as regards the extension of the approval periods of the active substances clopyralid, cyprodinil, fosetyl, pyrimethanil and trinexapac (1) ............ 11 Commission Implementing Regulation (EU) No 679/2014 of 19 June 2014 establishing the standard import values for determining -
LA CASOLARA La Casolara È Una Tradizionale Fiera Dedicata Alle
LA CASOLARA La Casolara è una tradizionale fiera dedicata alle migliori produzioni di formaggio e prodotti lattiero caseari provenienti da tutta Italia, soprattutto dalle Alpi e dal Trentino. La manifestazione, quest’anno, dopo 17 anni, si trasferirà dalla storica sede di Piazza Fiera a Trento Fiere dal 21 al 22 febbraio. Saranno circa una quarantina gli espositori che metteranno in mostra il frutto delle loro produzioni, dalle 10 alle 19. La manifestazione enogastronomica si avvia a diventare una delle più rinomate dell'intero panorama nazionale, una delle poche ad ospitare i presidi Slow Food. Ad organizzarla, come sempre, Trento Fiere Spa, in sinergia con la Camera di Commercio di Trento. Si tratta di un itinerario all'insegna del gusto, durante il quale si possono assaggiare e apprezzare le peculiarità delle diverse produzioni artigianali dei prodotti lattiero caseari provenienti da tutta Italia. Ci sarà la possibilità di acquistare e degustare: Provolone dop, mozzarella di Bufala, burrata, Gorgonzola dop, pecorini e caprini di varie stagionature, formaggio ubriaco e formaggio nel fieno, formaggio di Fossa, Bastardo del Grappa di vacca Burlina, Casolet, Stavel, prodotti tipici della Valcamonica, ma anche latte fresco, yogurt e piccoli frutti. Tutto questo accompagnato da vini, mostarde, marmellate, miele in abbinamento ai formaggi, pane di Altamura e focaccia di Recco . Si potrà assistere anche alla realizzazione della mozzarella in diretta. Genuinità e biodiversità alimentare, queste le caratteristiche dei prodotti messi in vendita. Si possono trovare anche i presidi Slow Food come la Toma di Pecora Brigasca, la Grigio Alpina, il Bagòss e la Casatella Trevigiana. Ma non solo. Il visitatore potrà anche assaggiare menù ad hoc, a base di formaggio. -
Good Cheese 2018 (Feature on Norway)
Norway Pride of place A UNESCO ‘creative city of gastronomy’, Bergen this year hosts the 2018 World Cheese Awards. As ELYSE GLICKMAN discovers, it’s a source of pride for all involved in Norway’s artisan Astrid Aasen, master cheesemaker at Gangstad Gårdsysteri in Trøndelag – the first farmhouse producer to make cheese cheese renaissance. with its own milk after a post-war ban was lifted THE 2018 WORLD CHEESE Cheese Awards was a hands-down AWARDS were still two months success. But the stakes were always away, but on Friday 31st August the going to be higher in November, with cream of Norway’s cheesemakers Norwegian cheesemakers coming A CUT ABOVE were ready for their close-up. up against their counterparts from It was the opening day of southern Europe, Australia, the US, These World Cheese Awards winners and the Bergen Food Festival, and 24 UK, and more on their home turf. contenders have set the bar higher in Norway’s producers gamely doled out samples The real question now, though, emergent cheese industry. of their finest creations along what for Norway’s cheese artisans is was billed as ‘Norway’s largest cheese not which expressions of their table’. “cream” rise to the top in Bergen, but Local attendees experienced how how their cheeses are received by the humble brunost (brown cheese) consumers in Norway and overseas. of their childhoods had been elevated The rebirth of Norwegian cheese to new levels of sophistication and has been 35 years in the making, just how diverse the Norway cheese- according to Agneta Linden Moen producing universe had become. -
Atlante Dei FORMAGGI Atlante Dei ORIGINI • TERRITORI • ABBINAMENTI FORMAGGI ORIGINI • TERRITORI • ABBINAMENTI
TRISTAN Tristan Sicard SICARD atlante dei FORMAGGI atlante dei ORIGINI • TERRITORI • ABBINAMENTI FORMAGGI ORIGINI • TERRITORI • ABBINAMENTI • Perché il camembert Formaggi di Normandia è bianco? PIU’ DI 400 FORMAGGI DI TUTTO IL MONDO ILLUSTRATI E RICCHI • Da dove deriva il DI DETTAGLI CON I CONSIGLI profumo del formaggio? PER DEGUSTARLI AL MEGLIO. • Perché l’emmental ha i buchi? Territori • Perché il mimolette TERROIR E TERRITORI DI PRODUZIONE IN TUTTO IL MONDO, è arancione? RAZZE LATTIFERE, LATTE E SEGRETI DI FABBRICAZIONE DEL FORMAGGIO. Questo libro risponde a Tristan Sicard tutte queste domande e Tristan Sicard ha una formazione da giornalista. Appassionato di gastronomia, a molte altre che ogni nel 2011 ha aperto insieme al fratello gemello la latteria e bar à fromages FORMAGGI appassionato di formaggi Frères Delassic nella Vieux-Lille. Questa esperienza gli permette potrebbe farsi. di imparare e scoprire le ricchezze del mondo caseario. atlante dei 30 € IVA inclusa ISBN: 978 88 6753 295 7 Illustrazioni di Yannis Varoutsikos Guido Tommasi Editore Sommario 1 2 Pagine 6-39 Pagine 40-191 LE ORIGINI DEL FORMAGGIO: I FORMAGGI STORIA E PRODUZIONE DEL MONDO Ritorno alle origini, e alla fattoria, per Troverete i marchi europei (DOP, IGP, STG) affrontare tutti i passaggi della produzione insieme a una selezione di formaggi del formaggio e per comprenderne la provenienti da tutto il mondo, per un totale di classificazione in undici famiglie distinte. oltre quattrocento formaggi da scoprire o riscoprire! 3 4 Pagine 192-233 Pagine 234-261 TERROIR E TERRITORI LA DEGUSTAZIONE Da dove vengono precisamente i formaggi Da dove vengono il sapore, l'odore e la texture. -
Medal Winners by Producer
British Cheese Awards 2017 Medal Winners by Producer Abergavenny Fine Foods 622 Soft Goats Cheese with Honey & Ginger Blended - Sweet Gold 566 Soft Goats Cheese with Cranberries Dessert / Fruit / Sweet / Nuts / Seeds / Spices Silver Aillwee Cave Co Ltd 440 Burren Gold Plain Cow [over 12 months] Bronze 603 Burren Gold Garlic & Nettle Chives / Onions / Pepper / Chilli / Garlic Silver Arla Foods - Lockerbie Creamery 145 Mild White Cheddar Cheddar - Mild (open to traditional or block) Bronze 441 Extra Mature Coloured Cheddar Cow [over 12 months] Silver 427 Mature Coloured Cheddar Cow [7-12 months] Silver Arla Foods - Trevarrian Creamery 82 Character Brie Cow [with added cream] Gold 69 Character Brie Cow [over 500gm] Silver 83 Llawnroc Brie Cow [with added cream] Silver 72 Trevarrian Brie Cow [over 500gm] Silver Arla Foods -Taw Valley Creamery 307 Taw Valley The DuPont Danisco Grand Prix 3rd 241 Extra Mature Block Modern Cheddar - Extra Mature Block - Modern Bronze 192 Mature Block Modern Cheddar - Mature Block - Modern Bronze 147 Mild Cheddar Block Cheddar - Mild (open to traditional or block) Bronze 369 Double Gloucester Block The Gloucesters - Double Gloucester Block Gold 242 Extra Mature Block Modern Cheddar - Extra Mature Block - Modern Silver 146 Mild Cheddar Block Cheddar - Mild (open to traditional or block) Silver 686 Reduced Fat Hard [17-22%] Silver 275 Vintage Block Cheddar - Vintage Block [18+] Silver Arla Foods Tuxford & Tebbutt 766 Blue Stilton Blue - Stilton Bronze 768 Shropshire Blue Blue - Other Silver Arla Foods, Llandyrnog -
British Cheese Awards 2017 Champion and Special Winners
British Cheese Awards 2017 Champion and Special Winners Champion BCC1 Champion Retailer Marks and Spencer BCC1 Supreme Champion Pave Cobble White Lake Cheese BCC2 Reserve Champion Lancashire Crumbly Block Belton Cheese Limited Country Awards BCS1 Best English Cheese Pave Cobble White Lake Cheese BCS2 Best Scottish Cheese Seriously Mature Caledonian Cheese Company BCS3 Best Welsh Cheese Saval Rind Washed Caws Teifi Cheese BCS4 Best Irish Cheese Durrus Óg Durrus Cheese Main Category Awards BCS10 Best Flavour-Added Nortons Soft With Lavender Nortons Dairy BCS14 Best New Cheese Ashlynn Cheese Cellar Dairy BCS15 Best Export White Fox - Export Cheese - Belton Cheese Limited Modern British Cow BCS19 Best Dairy Product Yorkshire Yogurt Wensleydale Dairy Products BCS21 Best Packaging Award Heart-shaped Vintage Organic Godminster Cheddar BCS5 Best Fresh Cheese Pave Cobble White Lake Cheese BCS6 Best Soft White Ashlynn Cheese Cellar Dairy BCS7 Best Semi-Soft Saval Rind Washed Caws Teifi Cheese BCS8 Best Modern British Sheep Rustler White Lake Cheese BCS9 Best Blue Beauvale Cropwell Bishop Creamery Ltd Special Awards BCS12 Best Cheddar Westcombe Cheddar Westcombe Dairy BCS13 Best Territorial Lancashire Crumbly Block Belton Cheese Limited BCS16 Best Goat Cheese Cave Aged Goat Ashley Chase Estate Ltd BCS17 Best Organic Cheese Dumpling Wootton Organic Dairy BCS18 Best PDO /PGI Cheese Westcombe Cheddar Westcombe Dairy BCS20 Best Show Dressed Cheese Taw Valley Arla Foods -Taw Valley Creamery BCS22 Best Creamery Cheese Lancashire Crumbly Block Belton Cheese -
Annual Report 2016 EMMI ANNUAL REPORT 2016 Key Figures Emmi Group
Annual Report 2016 EMMI ANNUAL REPORT 2016 Key figures Emmi Group Amounts in CHF million 2016 2015 Net sales 3,259 3,214 Sales development in % 1.4 -5.6 Acquisition effect in % 2.3 0.6 Currency effect in % 0.1 -3.2 Net sales increase in organic terms (in local currency) in % -1.0 -3.0 Earnings before interest, taxes, depreciation and amortisation (EBITDA) 328.2 314.9 as % of net sales 10.1 9.8 Earnings before interest and taxes (EBIT) 202.7 188.9 as % of net sales 6.2 5.9 Net profit 140.3 120.2 as % of net sales 4.3 3.7 Investment in fixed assets (excl. acquisitions) 104.4 81.2 as % of net sales 3.2 2.5 Headcount (full-time equivalents) as at 31.12. 5,779 5,405 Headcount (full-time equivalents) at yearly average 5,655 5,311 Net sales per employee CHF 000s (average) 576 605 Volume of milk processed in kg million 1,688 1,613 31.12.2016 31.12.2015 Total assets 2,603 2,551 of which shareholders’ equity incl. minority interests 1,506 1,394 as % of total assets 57.9 54.6 Market capitalisation 3,298 2,409 KEY FIGURES EMMI GROUP 1 EBIT in CHF million as % of net sales 220 202.7 200 188.9 180 168.5 170.7 160 7.0 146.3 160.0 6.2 136.2 5.9 140 6.0 5.1 5.0 120 5.0 4.9 4.9 100 4.0 4.0 80 3.0 2012 2013 2014 2015 2016 EBIT Adjusted EBIT EBIT as % of net sales Adjusted EBIT as % of net sales Net profit in CHF million as % of net sales 160 140.3 140 120.2 120 109.4 104.6 100 5.0 90.3 97.6 4.3 78.9 80 4.0 3.2 3.2 3.7 60 3.0 3.0 3.0 2.3 40 2.0 20 1.0 2012 2013 2014 2015 2016 Net profit Adjusted net profit Net profit as % of net sales Adjusted net profit