DOCSLIB.ORG

803-% 4 #&45 $)&&4&4

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text

Load more

111 Business Park Drive 2200 North Loop Road Armonk, New York Alameda, California 1-800-922-4337 510-769-1150 803-%4#&45$)&&4&4 130%6$5(6*%& Code Category Item Descrip2on Pack Size IMPORTED CHEESES: ARGENTINA 1601 ARGENTINE REGGIANITO NATURAL 15# 1/15# 162 ARGENTINE SARDO 4/7# IMPORTED CHEESES: AUSTRALIA 3526 ANCHOR BUTTER SALTED 20/8 OZ 3525 ANCHOR BUTTER UNSALTED 20/8 OZ 10003 AUSTRALIAN CHEDDAR 1/40# 8 LE SOUR PARMESAN BLOCK 1/40 # 11805 MEREDITH DAIRY MARINATED FETA BULK 6/4.4# 11806 MEREDITH DAIRY MARINATED SHEEP/GOAT 6/320G 4183 MOONDARRA CRANBERRY MACADAMIA (H) 8/4.2 OZ 4185 MOONDARRA APRICOT AND ALMOND 8/4.2 OZ 4184 MOONDARRA HONEY PISTACHIO 8/4.2 OZ 10156 ROARING 40s BLUE CHEESE 1/3# IMPORTED CHEESES: AUSTRIA 12307 AUSTRIAN TIROL GRUYERE 2/3K 2/3K 323026 AUSTRIAN ALPS GRUYERE 2/7# 12302 AUSTRIAN ASMONTE 1/6K 1/6K 2301 AUSTRIAN CHORERREN- KASE 1/8# 30001 BLACK KNIGHT TILSIT BLACK WAX 1/4KG 32001 GRINZING 2/2# 2600 MOOSBACHER 1/8KG 12305 SALZBERG 2/1K 2/1K 33001 VIENNA CHEESE 2/2# 12306 ZIEGENKASE 1/1.6K 1/1.6K IMPORTED CHEESES: BELGIUM 950 BALADE CORMAN BUTTER 12/8.8OZ 184 CAPRA GOAT W/ HONEY 2/2.2# 2/2.2# 193087 CHIMAY VIEUX 12 MONTHS 1/7.2# 193042 CHIMAY GRAND CRU 1/4.4# 193040 CHIMAY W/ BEER 1/5# IMPORTED CHEESES: MADE IN BELGIUM SELECTION (PRE-ORDER RECOMMENDED) 13790 BEL STOMPE TOREN GRAND CRU 1/10K 1/10K 63453 BELGIAN BRU-XL GRAND CRU 14MO 1/10K 1/10K 63410 BELGIAN CABRI CAFE 1/2K 1/2K 63420 BELGIAN CABRI CHARME RAW GOAT 2/2# 2/2# 63405 BELGIAN CHARMOIX RAW COW 1/5# 1/5# 63451 BELGIAN CRU DES FAGNES BIO 2/800G 2/800G 63445 BELGIAN DORE DE LATHUY 4/300G 4/300G 63440 BELGIAN FOURME AU SAUTERNES 1/4.5# 1/4.5# 63456 BELGIAN GOUDA 24 MO 1/10# 1/10# 63400 BELGIAN GREVENBROECKER BLUE RAW COW 1/5# 63435 BELGIAN KRIEKBEER LIEFMANS RAW COW 2./1.3# 63454 BELGIAN OVIFAT RAWCOW 6/100G 6/100G 63455 BELGIAN PLATEAUX DE FAGNES 2/300G 2/300G 63450 BELGIAN QUADRUPEL LA TRAPPE BEER CH 1/4.5# 63412 BELGIAN TOMME DE CHEVRE 1/2.8K 1/2.8K 63425 BELGIAN WAVREUMONT COW 1/5# 1/5# Page 1 Code Category Item Descrip2on Pack Size 63427 BELGIAN WAVREUMONT GOAT 1/5# 1/5# 63430 BELGIAN WAVREUMONT SHEEP 1/5# 1/5# 63452 BELGIUM FLOCON DE FAGNE 6/80G 6/80G 63418 BELGIUM LE VALET RAW COW BIO 1/3.2K 1/3.2K IMPORTED CHEESES: BELGIUM Van Tricht (PRE-ORDER RECOMMENDED) 63500 VAN TRICHT FLORENCE MARITIME 1/1.5K 1/1.5 K 63501 VAN TRICHT CORNEEL GOAT 6/350G AIR 6/350G 63502 VAN TRICHT LE PETIT DIABLE 6/250G A 6/250G 63510 VAN TRICHT CABRIOLAIT 2/2K -BOAT 2/2 K 63511 VAN TRICHT TOMMES DES CARMES 2/4K B 2/4 K 63512 VAN TRICHT DUVAL BEER CHEESE 3/2.2# 3/2.2# 63513 VAN TRICHT OLD GROENDAL 1/10K BOAT 1/10 K 63514 VAN TRICHT PAS DE ROUGE 2/2K BOAT 2/2 K 63515 VAN TRICHT ROUX DES CARMES 1/4K BOA 1/4 K 63516 VAN TRICHT 3 LAITS DE SOUMAGNE 1/4K 1/4 K IMPORTED CHEESES: BULGARIA 42912 BULGARIAN FETA TIN 1/5GAL 1/5GALLO IMPORTED CHEESES: CANADA 210 BLACK DIAMOND PORTIONS 100/.75OZ 208 BLACK DIAMOND PRINT 1/10# 1/10# 217 BLACK DIAMOND SHARP SPREAD 12/8OZ 4513 BLACK DIAMOND CHEDDAR BAR 12/6 OZ 202 BLACK DIAMOND BLACK WAX PRINTS 2/5# 10242 CANADIAN CHEDDAR SUPER SHARP WHITE 2/5# CA116B QUEBEC 7 YR VINTAGE CHEDDAR 2/5# 10224 EIFFEL TOWER KOSHER CAMEMBERT 7OZ 12/7 OZ 89814 TOURNEVENT CHEVRE NOIR AGED CHEDDAR 2/2.5 LB 5120 WOOLWICH GOAT BRIE 9/6.5 OZ IMPORTED CHEESES: Croa2a 2452 PASKA SIRANA DALMATINAC 2/6# 2390 PASKI SIR SHEEP 2/5# IMPORTED CHEESES: CZECHOSLOVAKIA 244 JANA VALLEY UNSALTED BUTTER 20/8OZ IMPORTED CHEESES: CYPRESS 4550 GRILLIES HALLOUMI BURGER SLICES 12/8.8 OZ 4551 GRILLIES HALLOUMI 12/8.8 OZ SC010 SHEPHERDS OF CYPRUS HALLOUMI 12/8.8 OZ IMPORTED CHEESES: DENMARK 370 BLUE CASTELLO BULK 1/2# 364 DANISH BLUE CRUMBLED CUPS 6/5oz 376 ROSENBORG DANISH BLUE TRAD WEDGES 8/4.4oz 377 ROSENBORG EX CREAMY BLUE WEDGES 8/4.4OZ 374 ROSENBORG EXTRA CREAMY BLUE LOAF 1/4# 293086 DANISH BLUE CHEESE 1/6# 345 DANISH BRIE IN TINS 12/4.4 OZ 331 DANISH CAMEMBERT IN TINS 12/4.4 OZ 365 DANISH FETA JARS 6/5.25oz 293098 DANISH FONTINA 1/18# 1/18# Page 2 Code Category Item Descrip2on Pack Size 333 DANISH HAVARTI W/ WILD GARLIC 12/8 OZ 293015 DANISH MD RED WAX FONTINA 1/10# 328 HAVARTI 35% LITE DILL 1/10# 5136 ST CLEMENS HAVARTI DILL R/W 1/5# 5135 ST CLEMENS HAVARTI PLAIN R/W 1/10# 327 HAVARTI 35% LITE PLAIN 1/10# 293012 HAVARTI 55% CARAWAY 1/10# 293013 HAVARTI 55% DILL 1/10# 325 HAVARTI 55% HERBS & SPICES 1/10# 293019 HAVARTI 55% JALAPENO 1/10# 293096 HAVARTI 60% PLAIN 1/10# 335 HAVARTI MINI DILL 12/8OZ 330 HAVARTI MINI PLAIN 12/8OZ 371 LURPAK BUTTER UNSALTED 20/8oz 373 LURPAK BUTTER SALTED 20/8oz 4700 SAGA BLUE 2/2.8# 4720 SAGA BLUE R/W PRECUT 8/5oz IMPORTED CHEESES: DANISH ARTISAN CHEESES 42885 DANISH BLACK GERTRUD 4/2K 4/2 K 42887 DANISH OSTEBORSEN KING SVEN 1/7 K 42889 DANISH THISE BERNSTEIN GRUBE 1/7 K 42892 DANISH OSTEBORSEN "VALDEMAR" 1/5.5K 42893 DANISH OSTEBORSEN "VICTORIA" 1/6.5K 42895 DANISH OSTEBORSEN ORGANIC BRIE 1/3K 42896 DANISH TEBSTRUP GOAT " FLORA MUNDO" 1/1.6K 42897 DANISH TEBSTRUP GOAT " FENNA MUNDO" 1/1.6K IMPORTED CHEESES: FINE CHEESE COMPANY FROM ENGLAND 10429 STRATHDON BLUE 1/2.6KG 1/2.6KG 7560 SLACK-MA-GIRDLE W/NETTLES 2K 1/2K 7591 STILTON CROCKS 6/200 GM 6/200 GM 10410 SHARPHAM RUSTIC 1/3.5K 1/3.5K 10413 OLD WINCHESTER (SMALES) 1/5K (P) 1/5K 10415 WHITE LAKE "WHITE LAKE" 5/200G 5/200G 10418 WYFE OF BATH 1/3K 1/3K 10420 QUICKE'S GOATS' CHEDDAR 1/5# 1/5# 10423 RACHEL GOAT CHEESE 1/5# (P) 1/5# 10424 QUICKE'S MATURE 12 MO. CHEDDAR 1/5# 1/5# 10425 Quickes Extra Mature Truckle 1/5# 1/5# 10426 PERL LAS 1/5.5# (P) 1/5.5# 10460 TICKLEMORE GOAT 1/3.5# 1/3.5# 10461 KEENS CHEDDAR 1/4 WHEEL 1/13.5# 1/13.5# 10462 CORNISH YARG 1/7.5# 1/7.5# 10463 LORD OF THE HUNDREDS SHEEP 1/9# 1/9# 10464 SPENWOOD SHEEP 1/4.5# 1/4.5# 10465 HARBOURNE GOAT BLUE 1/6.5# 1/6.5# 10466 CORNISH BLUE 1/4.4# 1/4.4# 10467 DOREST BLUE VINNY 1/15# 1/15# Page 3 Code Category Item Descrip2on Pack Size 10468 BEENLEIGH SHEEP BLUE 1/6.6# 1/6.6# 10469 COLSTON BASSET STILTON 1/16# 1/16# 10471 KEENS BANDAGED CHEDDAR 1/25K 1/25K 10472 BATH BLUE 1/5# 1/5# 10475 SPARKENHOE RED LEICESTER 1/10K 1/10K 10478 PURE PEARL OF GOAT 6/128G 6/128G 10480 STILTON CROCKS 12/100G 12/100G 10488 BERKSWELL RAW SHEEP 1/3.5K 1/3.5K 10490 FINE ENGLISH CHED PARCHMENT PACKS 12/200G 45540 WHITELAKE "WHITE NANCY" 1/500G ( PRE ORDER ONLY) 1/500G 45541 WHITELAKE DRIFTWOOD 5/215G( PRE ORDER ONLY) 5/215G 63488 TUNWORTH 4/250 GM 4/250 GM 65732 KATHERINE CIDER BRANDY WASHED 2/1.8 KG 65737 FRANCIS 1/800G 1/800G 65738 GOLDEN CENARTH 4/250G (P) 4/250G (P) 65739 BATH SOFT 6/250G (P) 6/250G EN1170 OLD SMALES (SO) 1/8.8 LB EN1210 DEVON OKE (SO) 1/4.4 LB IMPORTED CHEESES: FINLAND 511 FINLANDIA SWISS 4/6# IMPORTED CHEESES: FRANCE 10938 FETA, VALBRESO 1/17# 1/17# 10944 EDEL DE CLERON COUPE 1/4# 13520 PERRIN MORBIER DE SCEY 1/14 1/14# 38330 ORGANIC CAMEMBERT WOOD BOX 6/250G 6/250G 23473 FROMAGE DES CLARINES, PERRIN 7/250G 7/250G 18203 ABBAYE DE BELLOC 9# (P) 2/9# 19852 ARC DE TRIOMPHE BRIE 60% 16OZ 6/16 OZ 8860 BLEU DAUVERGNE LAVEZE 4/3 4/3# 8863 BLEU D'AUVERGNE LAIT CRU 4/3# 4/3# 11243 BREBIROUSSE DARGENTAL 1K (P) 1/1K FR475 BRIE BIO 1/3K 10145 BRIE ORGANIC 2/1K 2/1K 21504 BRIE DE MEAUX ROUZAIRE 6.6 BOAT 1/6.6# 1199 BRIE DE NANGIS, ROUZAIRE 2/1K P 2/1 KG 10120 BRILLAT SAVARIN DELIN (BOAT) 3/500G 3/500G 24128B BUCHERONDIN, SEVRE BELLE 2/1.75K 2/1.75K 17990 BUCHE DU POITOU LOGS, SB 2/1K 2/1K 10301 CANTALET PASTEURIZED (P) 1/20# 10668 CHATELAIN CAMEMBERT 12/8 OZ 952 CHAUMES 2/4# 1255 CHEVROT SEVRE ET BELLE 6/200g 615 CLAUDEL BRIE IN TINS 12/4.5OZ 616 CLAUDEL CAMEMBERT (IN TINS) 12/4.5oz 872 COMTE 1/4 WHEEL 1/20# 1/20# 10700 COMTE 6-9 MONTH WHEEL 1/80# 1/80# 10701 COMTE CENTENAIRE VERT 1/8TH WHEEL 2/10# 10818 COMTE EXCELLENCE, FROMI 13-18 MO 2/10# Page 4 Code Category Item Descrip2on Pack Size 33263 CROTTIN DANTAN 12/60G 12/60G 1093 DELICE DE BOURGOGNE 1/2.2k 1094 DELICE DE BOURGOGNE MINI 6/200g AI 645 DELICE DE FRANCE 2/4# 10125 DELIN BRILLAT 6/200G 6/200G 11250 MINI BRILLAT FROMI TRUFFES USA 110G 6/110G 1101 EPOISSES AOC BURNED BOX,BERTHAUT 6/250g 10940 ETORKI 2/10.1# 1078 EXPLORATEUR PM COQUE 6/250g 936 FETA, VALBRESO LIGHT SLICES 12/200 G 939 FETA, VALBRESO R/W 12/7oz 30703 FLEUR DE MAQUIS BRIN DAMOUR 1.5 (P) 6/1.5# 35311 FLORETTE GOAT BRIE1/1K 1/1K 10896 FOL EPI CRAZY WHEAT CHEESE 2/6.6# 353075 FRENCH SWISS 6/5# 11205 FROMAGER D' AFFINOIS TRUFFLE 2/2K 2/2K 1120 FROMAGE D`AFFINOIS PLAIN BRIE 2/4.4# 33590 FROMAGER D'AFFINOIS LEGER 2/1.5K 2/1.5K 11210 FROMAGER RED CHILI PEPPER 1/2KG 1/2KG 11211 FROMAGER EXCELLENCE TRIPLE CREME 1/2KG 11235 FROMAGER CAMPAGNIER 2/2K 2/2K 1191B FROMAGER AFFINOIS US GAR/HERB 60% 2/2KG 703 GOAT LOGS HERB, COUTURIER 6/11oz 711 GOAT LOGS MINI ASSORTED, COUTURIER 12/5.5oz 713 GOAT LOGS MINI HERB, COUTURIER 6/5.5OZ 715 GOAT LOGS MINI WHITE, COUTURIER 6/5.5OZ 705 GOAT LOGS WHITE, COUTURIER 6/11oz 636 HENRI HUTIN 1K 60% BRIE 2/1KG 621 HENRI HUTIN 3K 50% BRIE 1/6# 620 HENRI HUTIN 3K 60% BRIE 1/6# 625 HENRI HUTIN BELLETOILE BRIE 1/6# 8600 BETHMALE VACHE, JEAN FAUP 1/10 2/10# 1074 PILOTA ONETIK VACHE/BREBIS CRTE.
Recommended publications
  • The Complete Book of Cheese by Robert Carlton Brown

    The Complete Book of Cheese by Robert Carlton Brown

    THE COMPLETE BOOK OF CHEESE BY ROBERT CARLTON BROWN Chapter One I Remember Cheese Cheese market day in a town in the north of Holland. All the cheese- fanciers are out, thumping the cannon-ball Edams and the millstone Goudas with their bare red knuckles, plugging in with a hollow steel tool for samples. In Holland the business of judging a crumb of cheese has been taken with great seriousness for centuries. The abracadabra is comparable to that of the wine-taster or tea-taster. These Edamers have the trained ear of music-masters and, merely by knuckle-rapping, can tell down to an air pocket left by a gas bubble just how mature the interior is. The connoisseurs use gingerbread as a mouth-freshener; and I, too, that sunny day among the Edams, kept my gingerbread handy and made my way from one fine cheese to another, trying out generous plugs from the heaped cannon balls that looked like the ammunition dump at Antietam. I remember another market day, this time in Lucerne. All morning I stocked up on good Schweizerkäse and better Gruyère. For lunch I had cheese salad. All around me the farmers were rolling two- hundred-pound Emmentalers, bigger than oxcart wheels. I sat in a little café, absorbing cheese and cheese lore in equal quantities. I learned that a prize cheese must be chock-full of equal-sized eyes, the gas holes produced during fermentation. They must glisten like polished bar glass. The cheese itself must be of a light, lemonish yellow. Its flavor must be nutlike.
  • The Sysco Cheese Product Catalog

    The Sysco Cheese Product Catalog

    > the Sysco Cheese Product Catalog Sysco_Cheese_Cat.indd 1 7/27/12 10:55 AM 5 what’s inside! 4 More Cheese, Please! Sysco Cheese Brands 6 Cheese Trends and Facts Creamy and delicious, 8 Building Blocks... cheese fi ts in with meal of Natural Cheese segments during any Blocks and Shreds time of day – breakfast, Smoked Bacon & Cheddar Twice- Baked Potatoes brunch, lunch, hors d’oeuvres, dinner and 10 Natural Cheese from dessert. From a simple Mild to Sharp Cheddar, Monterey Jack garnish to the basis of and Swiss a rich sauce, cheese is an essential ingredient 9 10 12 A Guide to Great Italian Cheeses Soft, Semi-Soft and for many food service Hard Italian Cheeses operations. 14 Mozzarella... The Quintessential Italian Cheese Slices, shreds, loaves Harvest Vegetable French and wheels… with Bread Pizza such a multitude of 16 Cream Cheese Dreams culinary applications, 15 16 Flavors, Forms and Sizes the wide selection Blueberry Stuff ed French Toast of cheeses at Sysco 20 The Number One Cheese will provide endless on Burgers opportunities for Process Cheese Slices and Loaves menu innovation Stuff ed Burgers and increased 24 Hispanic-Style Cheeses perceived value. Queso Seguro, Special Melt and 20 Nacho Blend Easy Cheese Dip 25 What is Speciality Cheese? Brie, Muenster, Havarti and Fontina Baked Brie with Pecans 28 Firm/Hard Speciality Cheese Gruyère and Gouda 28 Gourmet White Mac & Cheese 30 Fresh and Blue Cheeses Feta, Goat Cheese, Blue Cheese and Gorgonzola Portofi no Salad with 2 Thyme Vinaigrette Sysco_Cheese_Cat.indd 2 7/27/12 10:56 AM welcome.
  • Specialty Cheese Some Items May Require Pre-Order Contact Your Sales Representative for More Information California Blue Item Origin / Milk Description

    Specialty Cheese Some Items May Require Pre-Order Contact Your Sales Representative for More Information California Blue Item Origin / Milk Description

    Specialty Cheese Some items may require pre-order Contact your sales representative for more information California Blue Item Origin / Milk Description Point Reyes Marshall, CA Made with milk from cows that graze on the Original Blue Raw certified organic, green pastured hills overlooking 9172 ~6 LB Wheel Cow Milk Tomales Bay, this blue is made with hours of 11565 5 LB Crumbles milking and then ages for a minimum of six Pre-order: months resulting in a creamier style. Point Reyes Marshall, CA Inspired by the sheer natural beauty and cool Bay Blue Pasteurized coastal climate of Point Reyes, Bay Blue is a 17293 ~5 LB Wheel Cow Milk rustic-style blue cheese, with a beautiful natural Pre-order: rind, fudgy texture, and a sweet, salted caramel finish. Shaft's CA / WI A savory, full flavored blue cheese aged for a Blue Cheese Pasteurized minimum of one year. Made in Wisconsin by a 8267 ~6 LB Wheel Cow Milk Master Cheesemaker, this cheese is aged in Pre-order: HYW California - in an abandoned gold mine converted into the perfect aging facility. Shaft's CA / WI A classic, elegant bleu vein cheese aged for a Ellie's Blue Cheese Pasteurized minimum of 24 months. The additional aging 12492 ~3 LB Wheel Cow Milk process creates a rare and unique cheese that Pre-order: HYW has a smooth, creamy taste with a sweet finish. Cheddar Item Origin / Milk Description Fiscalini Cheese Co Modesto, CA Fiscalini's Bandage Wrapped Cheddar is made Bandage Wrapped Pasteurized using traditional methods and aged for at least 16 Cheddar Cow Milk months.
  • Bocconcini Pizzeria & Restaurant

    Bocconcini Pizzeria & Restaurant

    PIZZERIA & RESTAURANT LUNCH SPECIALS $10.00 includes a bottle of water or a can of soda 11:00AM - 4:00pm Penne Vodka • Lasagna • Spaghetti w/Meatballs or Sausage • Baked Ziti • Stuffed Shells Ravioli • Manicotti • Chicken Parmigiana w/Pasta • Spaghetti w/Broccoli Garlic & Oil Cheeseburger Deluxe • Large Chicken Salad • Spinach Pie over Salad • Fried Calamari We are Open 7 days a week Sunday 7:00AM - 10:00PM • Monday - Saturday 7:00AM - 10:30PM T: 718.423.1192 F: 718.423.1193 254-19 Northern Blvd., Little Neck, NY 11362 Visit us at www.BocconciniNY.com Free Delivery Minimum $10.00 Food Order Prices Do Not Include NY Sales Tax PIZZA Small 14” X-Large 18” Cheese ............................. $11.00 $15.00 Regular Slice ................................. $2.75 Sicilian Slice ................................. $3.00 Additional Topping per Slice .................... $0.75 Additional Topping per Pie ..................... $3.00 Special Topping............................... $4.50 Bacon, Pineapple, Ground Beef, Chicken GOURMET PIZZA Small 14” X-Large 18” Stuffed Meat Pizza Deluxe ................................................ $18.00 $25.00 mozzarella, sausage, pepperoni, meatball, onion & bacon Stuffed Vegetable Pizza .................................................. $18.00 $25.00 ricotta, mozzarella, eggplant, broccoli, mushroom, onion, peppers, spinach & tomato Primavera Pizza ........................................................ $17.00 $23.00 broccoli, spinach, onion, mushroom, pepper, tomato Lasagna Pizza .........................................................
  • LATTERIA OVARO Nasce a 525 Metri D’Altitudine Nel Caseificio Di Ovaro, Da Cui Prende Il Nome Carnico Di “Davar”

    LATTERIA OVARO Nasce a 525 Metri D’Altitudine Nel Caseificio Di Ovaro, Da Cui Prende Il Nome Carnico Di “Davar”

    FORMAGGI INDICE FORMAGGI DELLA LATTERIA DI OVARO Pag. 1 FORMAGGI DEL FRIULI VENEZIA GIULIA Pag. 7 FORMAGGI NAZIONALI Pag. 17 FORMAGGI REGIONALI Pag. 30 FORMAGGI FRESCHI Pag. 54 FORMAGGI ESTERI Pag. 61 LATTERIA OVARO Nasce a 525 metri d’altitudine nel caseificio di Ovaro, da cui prende il nome carnico di “Davar”. È proprio la montagna a segnare il carattere di questo formaggio latteria che si presenta con una pasta leggermente occhiata ed un colore paglierino che aumenta, assieme al gusto, con l’avanzare della stagionatura. Ideale la versione con una maturazione dai 4 ai 6 mesi. Peso per pezzo: 6,50 kg Pezzi per cartone: 2 Stagionatura: 30-60-90-120-mezzano MONTASIO DOP PDM (Prodotto Della Montagna) Il Montasio prodotto nel caseificio di Ovaro è l’unico Montasio prodotto in Friuli che, secondo le direttive del consorzio, può fregiarsi della denominazione PDM (Prodotto Della Montagna), in quanto ha la peculiarità di essere prodotto e stagionato in un caseificio ad oltre 500 metri di altitudine, con latte proveniente da zone oltre i 500 metri. Il sapore, morbido e delicato quando è fresco si fa via via più deciso ed aromatico. La pasta, da bianca compatta con una caratteristica occhiatura omogenea ed una crosta liscia ed elastica, con il passare dei mesi diventa granulosa e friabile con una crosta secca e più scura. Forma cilindrica, altezza 6-10 cm, larghezza 30-40 cm. Peso per pezzo: 6,5 kg Pezzi per cartone: 2 Stagionatura: 60-90-120-mezzano-oltre 12 mesi-oltre 18 mesi. MONTASIO DOP 047 Ha diverse facce, trasforma il suo gusto, sorprende per la sua varietà e accontenta tutti i palati.
  • Current Trends of Enterococci in Dairy Products: a Comprehensive Review of Their Multiple Roles

    Current Trends of Enterococci in Dairy Products: a Comprehensive Review of Their Multiple Roles

    foods Review Current Trends of Enterococci in Dairy Products: A Comprehensive Review of Their Multiple Roles Maria de Lurdes Enes Dapkevicius 1,2,* , Bruna Sgardioli 1,2 , Sandra P. A. Câmara 1,2, Patrícia Poeta 3,4 and Francisco Xavier Malcata 5,6,* 1 Faculty of Agricultural and Environmental Sciences, University of the Azores, 9700-042 Angra do Heroísmo, Portugal; [email protected] (B.S.); [email protected] (S.P.A.C.) 2 Institute of Agricultural and Environmental Research and Technology (IITAA), University of the Azores, 9700-042 Angra do Heroísmo, Portugal 3 Microbiology and Antibiotic Resistance Team (MicroART), Department of Veterinary Sciences, University of Trás-os-Montes and Alto Douro (UTAD), 5001-801 Vila Real, Portugal; [email protected] 4 Associated Laboratory for Green Chemistry (LAQV-REQUIMTE), University NOVA of Lisboa, 2829-516 Lisboa, Portugal 5 LEPABE—Laboratory for Process Engineering, Environment, Biotechnology and Energy, Faculty of Engineering, University of Porto, 420-465 Porto, Portugal 6 FEUP—Faculty of Engineering, University of Porto, 4200-465 Porto, Portugal * Correspondence: [email protected] (M.d.L.E.D.); [email protected] (F.X.M.) Abstract: As a genus that has evolved for resistance against adverse environmental factors and that readily exchanges genetic elements, enterococci are well adapted to the cheese environment and may reach high numbers in artisanal cheeses. Their metabolites impact cheese flavor, texture, Citation: Dapkevicius, M.d.L.E.; and rheological properties, thus contributing to the development of its typical sensorial properties. Sgardioli, B.; Câmara, S.P.A.; Poeta, P.; Due to their antimicrobial activity, enterococci modulate the cheese microbiota, stimulate autoly- Malcata, F.X.
  • Servizio Informativo N° 28/2020 Del 10 Luglio 2020 - RISERVATO AGLI ASSOCIATI

    Servizio Informativo N° 28/2020 Del 10 Luglio 2020 - RISERVATO AGLI ASSOCIATI

    A S S O C A S E A R I ASSOCIAZIONE COMMERCIO PRODOTTI LATTIERO - CASEARI Servizio informativo N° 28/2020 del 10 Luglio 2020 - RISERVATO AGLI ASSOCIATI - NORME E NOTIZIE MERCATO LATTIERO-CASEARIO - Andamento settimanale PAG. 02 BIOLOGICO - Etichettatura, le modifiche al regolamento: www.alimentando.info PAG. 03 SCAMBI UE/MERCOSUR - Accordo, aggiornamenti sui prossimi step PAG. 03 ESPORTAZIONI VERSO PAESI TERZI - BRASILE - Preoccupazioni commerciali della Commissione UE PAG. 03 STATI UNITI E FRANCIA - I formaggi tradizionali reagiscono al Covid-19: Clal PAG. 04 STATI UNITI - Esteso il "Farmers to Families Food Box Program" PAG. 05 OCEANIA - Situazione dal 22 giugno al 3 luglio 2020: Clal PAG. 05 FORMAGGI D.O.P. E I.G.P. - Nuovi testi normativi PAG. 06 FORMAGGI D.O.P. - "PARMIGIANO REGGIANO" - In vendita a Natale lo stagionato 40 mesi PAG. 07 FORMAGGI D.O.P. - "PARMIGIANO REGGIANO" - Dal produttore al consumatore, nasce il nuovo shop on- line: www.parmigianoreggiano.it PAG. 07 FORMAGGI - Nasce il presidio Slow Food del pecorino di Carmasciano: www.alimentando.info PAG. 08 FORMAGGI D.O.P. - "PECORINO ROMANO" - Avviato un progetto promozionale in Giappone PAG. 08 FORMAGGI D.O.P. - "ASIAGO" - Futuro sempre più naturale e salutare: www.asiagocheese.it PAG. 08 FIERE ED EVENTI – CremonaFiere conferma tutte le manifestazioni in autunno: www.alimentando.info PAG. 09 MERCATO AGROALIMENTARE E LATTIERO-CASEARIO - Le news di Formaggi&Consumi dal 4 al 10 luglio 2020 PAG. 10 MERCATO LATTIERO-CASEARIO - Asta Global Dairy Trade del 07/07/20: Clal PAG. 13 FORMAGGI D.O.P. - "GORGONZOLA" - Produzione giugno 2020: Consorzio di Tutela del Formaggio Gorgonzola PAG.
  • I Grandi Formaggi Di Sardegna

    I Grandi Formaggi Di Sardegna

    Per la serie Tradizione ed innovazione presentiamo: I GRANDI FORMAGGI DI SARDEGNA I GRANDI PRODUTTORI DI LATTE NEL MONDO l’Italia è al quinto posto a livello mondiale nella produzione di formaggi ovini e la Sardegna, in particolare, è la regione leader a livello nazionale per la raccolta di latte di ovino e la trasformazione in prodotti D.O.P., ovvero denominazione d’origine protetta IL LATTE OVINO DI SARDEGNA una eccellenza che il mondo ci invidia Da sempre in Sardegna la pastorizia occupa un posto di grande rilievo sociale ed economico. Oltre un milione tra pecore e capre, dalla notte dei tempi, pascolano sui prati secondo natura, ed è proprio questo tipo di allevamento e di pascolo, vario e naturale, che ci regala un latte squisito, genuino ed inimitabile, dalle proprietà organolettiche eccellenti e dal gusto raffinato. Il Latte Ovino di Sardegna unico al mondo Il nostro latte viene ceduto alle catene di distribuzione per la vendita al dettaglio ( molto apprezzato il delicato latte di capra , utilissimo nell'alimentazione dei neonati) , e soprattutto viene conferito alle cooperative di casari ed alle numerose ed avanzate aziende casearie del territorio che con sapienza antica, daranno vita ai celebri, apprezzatissimi, formaggi autoctoni. Ma quali sono i Formaggi Tipici della Sardegna? Vediamone una breve scheda tecnica PECORINO ROMANO D.O.P. Il formaggio Sardo più conosciuto nel mondo fa capolino sull’isola alla fine del 1800, diventando in breve tempo il prodotto più importante per i pastori ed i caseifici della regione. Già nel 1951 il Pecorino Romano, era stato uno dei primi formaggi Italiani, a cui sia stato assegnato un riconoscimento di qualità di livello internazionale.
  • Cheeses of Italy Hard 2396.Pdf

    Cheeses of Italy Hard 2396.Pdf

    Cheeses of Italy - Free Printable Wordsearch KNZQFOAVTPPFDXMORLACC OUJIAXCKLMY AYSQRXAYBSJOTVUZZSUW KBXQCATVOUEW QZGBRTGOLAGMPRDHWHUQMBA QLBDNZNYH CAPRINODIRIMELLAFF DARBRLAXIZOZMA VWBCJFXFGZNTOMAPIEMO NTESEMUSBRNP REPECORINOTOSCANOUWRL RWZORSTCICI SPROVOLONEGYZMIVQHCZA MMTBEDQVGIA IPWYBBCACIOFIGURATO ZEVKQRCCAMOAV CASUMARZUPUBOSZFRQZTQ TNGIERPCRIE YDJNOLFXNTENJOZSCOV FKNINDGEJPGTC NIYAOMEZGYOCHJOAMQQCV DOIIPSSAOTH FSSROMANOSLMOIFOKVPXA YMDRACXDNAE KQQIQJJAQSWWARHBHHOME PEXLSEBDZLE FKIVUNZTOHHWZAIDIBO TQNRLYENLROES IJROBIOLAOLJKIDNE TTHOJEIOLZHALGE OCAPRINOOSSOLANOOATL YRTVNIAYCAGB RJERDJBEEAIRPFSWLS LOANNILOMPCQIY DHEYDICGBYKSATREPAI ZQQFFHWFNIJOV ITYRRTAGWRPKVBCIPEZ CYHQGEVKRORJH LYGEFGPXPFUUELKXCOCC IDZAREOSERAS ABDFOGRDERISOJRVMOI OALVCSAFZGSVZ TEURNOINCGADDDJODNTB RSIZAINRDTCR TRVOTYNMOWXPVALDIDETO ITAKSAAJMQO EGSSIHOARVYNBARCCSRT ACNENCAGMSHH TKNANMCSITVNFRNIEVA TSSAOLOXLOHGL YALCAOHCNHLFIOALCPZ QFCARSRJSIOUG USKAZNEAOOUJCTOCEOYI GAWLNAOERNVT MEOMHTERJBGCFRFPHCTC PMIWAIRSOCAU ONBUFASPKEOZIKQYLEF TUOCISTADSZYM TQRNQSEOLBXTDGQKMREOAR JCMYAGOOGA TQZAWIJNMADPHFMSTJYS AZRZVTVJWRCX AFPELOHEOTCDDZAGGJDW EAKLFCRBNKMC PALLONE DI GRAVINA PECORINO SARDO PADDRACCIO FONTINA PECORINO SICILIANO CAPRINO FRESCO CRESCENZA PEPATO CAPRINO DI RIMELLA FIOR DI LATTE PROVOLONE CARNIA BUFFALO MOZZARELLA PIAVE CHEESE BERGKASE ROMANO TOMA DI GRESSONEY ROSA CAMUNA PECORINO BRUZZU PECORINO TOSCANO CASTELROSSO TALEGGIO TOMINO CAPRINO OSSOLANO DOLCELATTE CASALINA ASIAGO TOMA PIEMONTESE GORGONZOLA MORLACCO BITTO BRUS DA RICOTTA MOZZARELLA SCAMORZA GRANA CAPRINO
  • Factors Influencing Biogenic Amines Accumulation in Dairy Products

    Factors Influencing Biogenic Amines Accumulation in Dairy Products

    REVIEW ARTICLE published: 28 May 2012 doi: 10.3389/fmicb.2012.00180 Factors influencing biogenic amines accumulation in dairy products Daniel M. Linares, Beatriz del Río,Victor Ladero, Noelia Martínez, María Fernández, María Cruz Martín and Miguel A. Álvarez* Instituto de Productos Lácteos de Asturias, (IPLA – CSIC), Villaviciosa, Spain Edited by: Fermented foods are among the food products more often complained of having caused Giovanna Suzzi, University of Teramo, episodes of biogenic amines (BA) poisoning. Concerning milk-based fermented foods, Italy cheese is the main product likely to contain potentially harmful levels of BA, specially tyra- Reviewed by: Giuseppe Spano, University of mine, histamine, and putrescine. Prompted by the increasing awareness of the risks related Foggia, Italy to dietary uptake of high biogenic amine loads, in this review we report all those elabo- Maria Martuscelli, University of ration and processing technological aspects affecting BA biosynthesis and accumulation Teramo, Italy in dairy foods. Improved knowledge of the factors involved in the synthesis and accumu- *Correspondence: lation of BA should lead to a reduction in their incidence in milk products. Synthesis of Miguel A. Álvarez, Instituto de Productos Lácteos de Asturias, BA is possible only when three conditions converge: (i) availability of the substrate amino Carretera de Infiesto s/n. 33300 acids; (ii) presence of microorganisms with the appropriate catabolic pathway activated; Villaviciosa, Spain. and (iii) environmental conditions favorable to the decarboxylation activity.These conditions e-mail: [email protected] depend on several factors such as milk treatment (pasteurization), use of starter cultures, NaCl concentration, time, and temperature of ripening and preservation, pH, temperature, or post-ripening technological processes, which will be discussed in this chapter.
  • Appetizer Salad & Soup Pizza Schiacciata Italian

    Appetizer Salad & Soup Pizza Schiacciata Italian

    APPETIZER ARANCINI BURRATA CON PESCHE HOUSEMADE Parmesan Risotto Balls, Wild Mushroom Housemade Burrata Cheese, Market Stuffing, Rosemary-Tomato Coulis 15 Peach, Wild Arugula, Wild Leek Dressing BURRATA 15 Chef Daniele’s Signature POLPETTINE Burrata Cheese served Creekstone All-Natural Meatballs, BRASATO DI POLIPO E CALAMARI with your choice 14 Pomodoro Tomato-Garlic Brraised Octopus and of the following... Calamari, Grilled Crostino CARPACCIO DI MANZO 17 PROSCIUTTO DI PARMA Thinly Sliced Raw Filet Mignon, Gnocco Fritto 18 Mustard Aioli, Watercress Salad, Meyer FRITTO MISTO Fresh Water Smelts, Tiger Shrimp, BEEFSTEAK TOMATOES Lemon Confit, Shaved Parmesan 16 Zucchini, Calamari, Cherry Peppers, Spicy Basil Oil 16 Arrabbiata & Garlic Aioli Dips 19 EGGPLANT CAPONATA Grilled Crostino 15 VITELLO TONNATO Roasted & Chilled Veal, Genoa Tuna- Caper Aioli, Micro Rainbow Greens 16 ANTIPASTO SALAD & SOUP MISTO INSALATA DI SPINACI MINESTRONE 3 for 15 - 5 for 22 Market Baby Spinach, Red Onion, Toasted Vegetable Soup 11 Walnut, Pancetta-Sherry Vinaigrette 14 CURED MEATS ZUPPA DI FARRO E MARE Bresaola INSALATA MERCATO Farro Soup, Calamari, Little Neck Clams, Prosciutto di Parma Coleman’s Farm Organic Lettuce, Herbs, Tiger Shrimp, Black Mussels, Tomato, Speck Radish, Cucumber, Vine-Ripened Tomato, Seafood Broth 18 Mortadella Raspberry Vinaigrette 12 Salame Felino INSALATA CARDINI CHEESES Romaine, Creamy Anchovy-Parmesan Bitto Dressing, Focaccia Croutons 12 Grana Padano Pecorino Toscano Gorgonzola Dolcelatte Primo Sale Pecorino Tartufato ITALIAN SPECIALTY
  • Le Aziende Partecipanti All'edizione 2019

    Le Aziende Partecipanti All'edizione 2019

    Le aziende partecipanti all’edizione 2019 4 MADONNE CASEIFICIO DELL’EMILIA AIXTRA, S.C. Strada Lesignana, 130 Goikotxe, 12 - Bajo A 41123 Lesignana (MO) 01250 Araya (Araba) Tel. 059/849468 Spagna Fax 059/849468 Tel. 0034 620 911484 E-mail: [email protected] In Concorso: Idiazabal DOP Aixtra In Concorso: Parmigiano Reggiano DOP (24 Mesi) AIZPEA, E.Z. Aizpea Baserria 20212 Olaberria (Gipuzkoa) A & A FORMAGGI S.N.C. Spagna Via Casale di Sant’Angelo, 28 Tel. 0034 615 763131 00061 Anguillara Sabazia (RM) In Concorso: Idiazabal DOP Aizpea Tel. 06/99849207 E-mail: [email protected] ALAN FARM SOCIETÀ AGRICOLA In Concorso: Caciocardo; Caciotta Serafino; F.LLI ANDRIOLLO E FIGLI S.S. Ricotta Adriani; Caciolimone Via Migliara 51 Sx, 167 04014 Pontinia (LT) Tel. 0773/850147 AGASUR, S.C.A. E-mail: [email protected] C/ Limitación, 14 Web: www.caseificioalanfarm.com Polígono Industrial La Huertecilla In Concorso: Mozzarella Vaccina; Caciottone 29196 Málaga (Málaga) Morbido; Provolone Stagionato; Ricotta Spagna Vaccina Tel. 0034 952 179311 Fax 0034 952 179709 ALCHIMISTA LACTIS E-mail: [email protected] Via Sacrofano-Cassia, 4050 Web: www.quesoselpinsapo.com 00060 Sacrofano (RM) In Concorso: Queso Gran Reserva El Pinsapo Tel. 388/4678439 E-mail: [email protected] In Concorso: Stracchinato dell’Alchimista; AGRICOLTURA NUOVA S.C.S.A.I. Caciotta Gajarda; Ricotta alla Vecchia Via Valle di Perna, 315 Maniera; Ebriosus; Tufarina Veia 00128 Roma Tel. 06/5070453 ANDRE JUUSTUFARM OÜ E-mail: [email protected] Kambja Parisk, Talvikase Village Web: www.agricolturanuova.it 62028 Tartumaa In Concorso: Primo Sale; Pecorino Estonia Semistagionato; Pecorino Stagionato Extra; Tel.