Product Directory Cheese 2018/19
Total Page:16
File Type:pdf, Size:1020Kb
Load more
Recommended publications
-
Price List - Cook School
PRICE LIST - COOK SCHOOL TO PLACE AN ORDER: CALL US ON 01563 55008 OPTION 1 BETWEEN 8AM AND 12PM DAILY, COLLECT FROM 1PM TO 8PM THE SAME DAY. COLLECT FROM BRAEHEAD FOODS WAREHOUSE, TO THE REAR OF BRAEHEAD FOODS/COOK SCHOOL. MINIMUM ORDER VALUE £35, MAXIMUM 1 BOX OF CHICKEN PP. Production Kitchen - Buffet Canape & Starters Product No Product Description UOM Sub Category Column1 Price SHOP041 CS SHOP STEAK & SAUSAGE PIE 1.2 KG EACH £11.00 SHOP048 CCS READY MEAL MINCE POTATOES PEAS AND CARROTS 345 G EACH £3.00 SHOP052 CSS READY MEAL LASAGNE 500G EACH £5.00 SHOP054 CSS READY MEALS CHICKEN BROCCOLI & PASTA BAKE 450 G EACH £4.00 SHOP058 CSS READY MEALS MACARONI CHEESE 400G EACH £3.00 Production Kitchen - Burgers Product No Product Description UOM Sub Category Column1 Price PRO01895 BHF VENISON BURGER 5 x 170g (Frozen) EACH PK Burgers £13.20 Production Kitchen - Hot Wets Product No Product Description UOM Sub Category Column1 Price PRO02003 BHF WHL BEEF & SMOKED PAPRIKA MEATBALLS IN TOMATO SAUCE 2.5Kg (Frozen)EACH Pre 10 PK Hot Wets £28.01 PRO02042 BHF BEEF LASAGNE 2.5Kg (FROZEN) EACH PK Hot Wets £27.64 PRO02015 BHF CAULIFLOWER MAC & CHEESE CRUMBLE 2.5Kg (Frozen) (Vegetarian) Pre 10EACH PK Hot Wets £24.07 PRO02019 BHF CHICK PEA, SQUASH & VEGETABLE CURRY 2.5Kg (Frozen) (Vegetarian) PreEACH 10 PK Hot Wets £21.69 PRO02004 BHF CHICKEN CASSEROLE WITH HERB DUMPLINGS 2.5Kg (Frozen) Pre 10 EACH PK Hot Wets £29.44 PRO02005 BHF CHICKEN TIKKA MASALA CURRY 2.5Kg (Frozen) Pre 10 EACH PK Hot Wets £25.36 PRO02006 BHF CHICKEN, CHICK PEA & CORIANDER TAGINE 2.5Kg -
Wine & Cheese…A Delectable Pair!
sPring 2015 A WINE ENTHUSIAST’S QUARTERLY JOURNEY THROUGH MONTEREY’S WINE COUNTRY COMING EVENTS Last Fridays Wine Bar June 26 5:00pm-8:00pm* Join us Friday evening Wine & Cheese… from 5pm to 8pm. Start a Delectable Pair! your weekend off with a Wine and cheese – the two seem to go together like peas and carrots. relaxing view, live music, You see the pairing often at parties, receptions, and on wine tasting great food and a glass of excursions. Even here at A Taste of Monterey, we offer a wide selec- Monterey’s finest. tion of cheeses to enjoy with a glass of wine. Most people take it for granted and think any piece of cheese will taste excellent with a sip of wine. But…it’s not that simple. In reality, pairing wine and cheese can be quite complicated, far more complicated than a chunk of Cheddar and a glass of Merlot. This is because there is not just one kind of cheese or one kind of wine. And like wine, cheese comes in a variety of forms. Cheeses vary in Store Hours moisture and fat content, texture, and flavor. And, as we know, wines A Taste of Monterey vary in acidity, sweetness, body, and structure. With all of the variance Cannery Row on both sides, the basic concept of pairing wine and cheese becomes far Sun-Wed 11am-7pm more challenging. But have no fear. We are here to help guide you along. Thu-Sat 11am-8pm First off, consider the age of the cheese. Young cheeses have higher water content and a more milky texture. -
2020 World Championship Cheese Contest
2020 World Championship Cheese Contest Winners, Scores, Highlights March 3-5, 2020 | Madison, Wisconsin ® presented by the Cheese Reporter and the Wisconsin Cheese Makers Association World Cheese Contest ® Champions 2020 1998 1976 MICHAEL SPYCHER & PER OLESEN RYKELE SYTSEMA GOURMINO AG Denmark Netherlands Switzerland 1996 1974 2018 HANS DEKKERS GLEN WARD MICHEL TOUYAROU & Netherlands Wisconsin, USA SAVENCIA CHEESE USA France 1994 1972 JENS JENSEN DOMENICO ROCCA 2016 Denmark Italy TEAM EMMI ROTH USA Fitchburg, Wisconsin USA 1992 1970 OLE BRANDER LARRY HARMS 2014 Denmark Iowa, USA GERARD SINNESBERGER Gams, Switzerland 1990 1968 JOSEF SCHROLL HARVEY SCHNEIDER 2012 Austria Wisconsin, USA TEAM STEENDEREN Wolvega, Netherlands 1988 1966 DALE OLSON LOUIS BIDDLE 2010 Wisconsin, USA Wisconsin, USA CEDRIC VUILLE Switzerland 1986 1964 REJEAN GALIPEAU IRVING CUTT 2008 Ontario, Canada Ontario, Canada MICHAEL SPYCHER Switzerland 1984 1962 ROLAND TESS VINCENT THOMPSON 2006 Wisconsin, USA Wisconsin, USA CHRISTIAN WUTHRICH Switzerland 1982 1960 JULIE HOOK CARL HUBER 2004 Wisconsin, USA Wisconsin, USA MEINT SCHEENSTRA Netherlands 1980 1958 LEIF OLESEN RONALD E. JOHNSON 2002 Denmark Wisconsin, USA CRAIG SCENEY Australia 1978 1957 FRANZ HABERLANDER JOHN C. REDISKE 2000 Austria Wisconsin, USA KEVIN WALSH Tasmania, Australia Discovering the Winning World’s Best Dairy Results Wisconsin Cheese Makers Association was honored to host an international team of judges and an impressive array of samples of 2020 cheese, butter, yogurt and dairy ingredients from around the globe at the 2020 World Championship Cheese Contest March 3-5 in Madison. World Champion It was our largest event ever, with a breath-taking 3,667 entries from Michael Spycher, Mountain 26 nations and 36 American states. -
CHEESE Or FROMAGE
CHEESE or FROMAGE Cheese is a solid derivative of milk. It is produced by coagulating the protein (CAESIN) in milk so that it forms curds - usually by adding RENNET (outer agent used to seperate the milk protein) - and draining off the liquid (WHEY). Cheese then undergoes a ripening process, during which it changes in taste, texture and appearance and each variety takes on its own particular characteristics. Some cheeses develop veining during ripening, while other form holes or 'EYES'. Veining is caused by a bacteria in the cheese, which may occur naturally, or may be introduced. All cheeses develop a rind or crust of some sort, or are given one artificially such as red wax rind of EDAM. Some cheeses, such as BRIE & CAMEMBERT, develop a mould on the outside surface which produces enzymes which help ripen the cheese from outside towards the center. Most cheese is made from 'EWES' milk with a small amount made from 'COWS' or `GOATS' milk. The type of milk and the different techniques used to seperate the curds and whey and ripen the cheese result in the many different types of cheese. Climate, vegetation and seasonal changes can also influence the finished cheese, which means that some varieties can only be produced in a certain area and cannot br produced in large quantities or under factory conditions. CHEDDAR, however lends itself well to factory techniques. Although CAESIN makes up 78% of the milk protein, there are other proteins present in smaller quantities, but they are soluble and are drained out with the WHEY. The whey may be then processed to curdle the remaining protein and used to make low fat cheese such as RICOTTA - a moist, unsalted Italian cheese. -
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 -
Download Our Full Dining Room Menu Here
CORNISH PASTY CO. SIGNATURE PASTIES PREMIUM PASTIES VEGAN & VEGETARIAN PASTIES Vegan Pasty Specials $13 The Oggie (The Traditional Pasty) $11 Carne Adovada $14 Two varieties of rotating vegan pasty selections. Please ask your Steak, potato, onion, and rutabaga (swede) with a side of red New Mexican style pork red chili stew, Mexican rice, hatch server for today’s creations. wine gravy or ketchup. chili, and cheddar with sides of sour cream and salsa. Vegan Oggie $12 Part baked to finish at home $9 The Chicken Greek $13 Portobello, potatoes, rutabaga and onions. Served with a side of (all of our pasties are available part baked at their regular price) Chicken breast, spinach, fresh mozzarella, feta, sun-dried ketchup or HP sauce. tomato, kalamata olive, artichoke and garlic. Served with a side Vegan Cubano $12.50 Porky $13 of tahini or tzatziki. House mojo jackfruit, vegan ham, vegan cheese, dill pickles Pork, potato, apple, onion, and sage with a side of red wine and yellow mustard. Served with spicy mustard or extra yellow gravy. Chicken Tikka Masala (Red Curry) $13 mustard. Marinated chicken breast, tikka masala sauce, green bell pepper Lamb and Mint $14 and potato. Choice of minted-yogurt or tahini. Vegan Pot Pie $13 Lamb, potato, rutabaga, onion, and fresh mint with a side of red Portobello mushrooms, carrots, red potatoes, green beans, celery wine gravy. Lamb Vindaloo $14 and onion in a vegan rosemary gravy. Lamb and potato in a spicy vindaloo sauce. Choice of minted- Vegan Guinness Stew $13.50 Bangers and Mash $13 yogurt or tahini sauce. -
2022/23 Complete Wedding Service
2022/23 COMPLETE WEDDING SERVICE 01443 665803 | www.valeresort.com YOUR WEDDING ONE PRICE. EVERYTHING INCLUDED Congratulations, you are about to embark on one of the most memorable events in your life - your wedding. Naturally, nothing less than perfection will do and a whole host of exciting decisions lie before you; the dress, the flowers, the honeymoon and of course, the venue. We’ll help you celebrate the most memorable day of your life in one of the most beautiful wedding venues in Wales. The idyllic setting, exquisite landscaped gardens, sweeping staircases and classic terraces inspire beautiful photography and a day that you’ll cherish and remember for years to come. We cater for your reception with versatile rooms that create the right atmosphere - from intimate, romantic gatherings to show-stopping, lavish celebrations. The stunning Morgannwg Suite opens onto a balcony with sweeping staircases to the terrace below, and beautiful landscaped gardens that provide the ideal backdrop for your photographs. By contrast, the impressive Castle Suite offers a lavish celebration in a dramatic setting with high ceilings, wall to floor windows plus an exclusive bar and balcony terrace for you and your guests. For smaller wedding parties, the Pendoylan Suite, Cowbridge Lounge and Hensol Suite offer the right ambience for intimate gatherings while still guaranteeing a day to remember! 01443 665803 | www.valeresort.com WEDDING CEREMONY Exchanging your vows in a beautiful setting makes those precious words even more special. Our superb choice of function suites enables you to select the perfect setting to say “I do”. Whether your ceremony is an intimate gathering or a celebration for 400 guests, our civil ceremony license allows you to enjoy every aspect of your special day here at the Vale Resort. -
Dec/Jan 2010
DELI BUSINESS MARKETING MERCHANDISING MANAGEMENT PROCUREMENT DEC./JAN. 2010 $14.95 A Simpler Time Impressing the Jones is just not impressive anymore ALSO INSIDE CHEESE GUIDE OLIVES PROSCIUTTO SPEAKING GREEN SUSHI SAFETY SNACK FOODS DEC./JAN. ’10 • VOL. 14/NO. 6 COVER STORY CONTENTS DELI MEAT Ah, Prosciutto! ..........................................22 Any way you slice it, prosciutto is in demand FEATURES Snack Attack..............................................32 Consumers want affordable, healthful, cutting-edge snacks and appetizers 14 MERCHANDISING REVIEWS Creating An Olive Showcase ....................19 Time-tested merchandising techniques can boost the sales potential of deli olives 22 Green Merchandising ................................26 Despite a tough economy, consumers still want environmentally friendly products DELI BUSINESS (ISSN 1088-7059) is published by Phoenix Media Network, Inc., P.O. Box 810425, Boca Raton, FL 33481-0425 POSTMASTER: Send address changes to DELI BUSINESS, P.O. Box 810217, Boca Raton, FL 33481-0217 DEC./JAN. 2010 DELI BUSINESS 3 DEC./JAN. ’10 • VOL. 14/NO. 6 CONTENTS COMMENTARIES EDITOR’S NOTE Good Food Desired In Bad Times ................8 PUBLISHER’S INSIGHTS The Return of Cooking ..............................10 MARKETING PERSPECTIVE The New Frugality......................................53 IN EVERY ISSUE DELI WATCH ....................................................12 TECHNEWS ......................................................52 29 BLAST FROM THE PAST ........................................54 -
F I N E C H E E S E & C O U N T
D E L I V E R I N G F I N E C H E E S E C R E S S C O 2018 F I N E C H S & O U T R 1 F I N E C H E E S E & C O U N T E R 2 0 1 8 F I N E C H E E S E & C O U N T E R 2 0 1 8 U S E F U L I N F O R M A T I O N C O N T E N T S Your area manager : Mobile Telephone : H A R D & S O F T B R I T I S H C H E E S E 04 Minimum Order Your office contact: B R I T I S H for Carriage Paid Office Telephone: 0345 307 3454 B L U E C H E E S E 10 G O A T S & E W E S Pallet Delivery £400£350 Office email: [email protected] M I L K C H E E S E 12 Own Vehicles £125 Office fax number : 08706 221 636 C H E E S E Pallet Delivery £600£500 I N F O R M A T I O N 15 Your order to be in by: Pallet Delivery £1000 C E L E B R A T I O N Pre-orders to be in by: Monday 12 noon C O N T E S & I F R M A C H E E S E 16 Pallet Delivery £450 Minimum order : C O N T I N E N T A L (minimum orders can be made up of a combination of product from chilled C H E E S E 17 retail and ambient) C A T E R I N G C H E E S E & D A I R Y 22 Delivery day: R E T A I L C H E E S E 24 Please note all prices are subject to fluctuation and all products are subject to availability C H A R C U T E R I E & M E A T S 27 C A N‘ T F I N D W H A T Y O U W A N T ? O L I V E S Can’t find the cheese you want? Looking for a different size? & A N T I P A S T I 31 We have put together a great variety of British and Continental Cheeses, however if there is something special you are looking for and can’t find it in the catalogue then give us a call and we will source it for you. -
Marco Pierre White
WWW.MPWRESTAURANTS.COM MARCO PIERRE WHITE CHRISTMAS & NEW YEAR 2015 MARCO PIERRE WHITE Whether you’re looking to add a touch of glamour to your Christmas party or just a festive evening out, you’re guaranteed to experience a White Christmas at Marco Pierre White Steakhouse Bar & Grill Bristol. You can enjoy festive lunch or dinner with us throughout December or celebrate Christmas Day, or New Year’s Eve. For all Christmas party bookings, enquiries or questions contact our Christmas co-ordinator on t: 01934 834 343 option 1 or [email protected] Christmas Fayre Lunch STARTERS Roast Cauliflower Soup with Cheddar Cheese Crouton and Smoked Paprika Oil (V) Smoked Salmon Terrine with Horseradish, Dill and Pickled Cucumber Beetroot Carpaccio with Crumbled Goat’s Cheese and Walnut Infused Oil (V) MAIN COURSES Smoked Trout Kedgeree, Pan Fried Trout on Spiced Rice with Soft Poached Egg and Coriander Chutney Roast Turkey, Cranberry Stuffing, Roast Potatoes, Seasonal Vegetables, Red Wine and Pan Juice Caramelised Red Onion and Thyme Tart Tian, Watercress and Parmesan Salad (V) 10oz Rib Eye Steak with Hand Cut Chips, Beer Battered Onion Rings and Garlic and Thyme Roast Tomato (£5.00 supplement per person) DESSERTS Christmas Pudding with Brandy Butter Dark Chocolate Tart with Orange Crisps and Cointreau Cream Sticky Toffee Pudding, Vanilla Ice-Cream and Salted Caramel Sauce TO FINISH Coffee and Petit Four £21.50 PP SET MENU / AVAILABLE FROM 28TH NOV - 23RD DEC Christmas Fayre Dinner STARTERS Roast Cauliflower Soup with Cheddar Cheese Crouton and -
The Ultimate Yorkshire Wensleydale Cheese Experience 3 Courses £16.95
Any Two Courses £12.95 or Any Three Courses £16.95 per person (Monday – Saturday includes main menu and specials board) Signature dishes highlighted with this symbol are unique to Calvert’s Restaurant; they are made to our own recipes using our award-winning cheeses. The Ultimate Yorkshire Wensleydale Cheese Experience 3 Courses £16.95 To Start: Black Sheep Ale-Battered Yorkshire Wensleydale Cheese (V) Yorkshire Wensleydale cheese in a crisp Black Sheep Ale batter, served with mixed leaves and home-made chutney . Main Course: Wensleydale Chicken (GF available – please ask) A pan-fried chicken breast, served on a crisp potato and smoked bacon rosti, finished with either a Wensleydale Blue cheese sauce or Oak Smoked Cheddar and leek sauce, served with seasonal vegetables. To Finish: Our Famous Yorkshire Wensleydale & Ginger Cheesecake A rich cheesecake made with our Yorkshire Wensleydale & Ginger cheese, served with fresh cream. Starters & Small Plates Home-made Soup Platter (V & GF available - please ask) £4.95 A hearty bowl of our delicious home-made soup served with a freshly baked Yorkshire Wensleydale & Red Leicester cheese scone and Yorkshire Wensleydale cheese to crumble on top. See our Specials Board for today’s selection. Yorkshire Rarebit (V) £5.25 Yorkshire Wensleydale, Yorkshire Cheddar and Red Leicester cheese, mixed with Black Sheep Ale, cream and our secret seasoning, served melted on a toasted ciabatta, with a tomato relish and dressed salad leaves. Why not add an additional topping? Choose from crispy bacon & black pudding, chorizo & roasted red peppers or tomato with red onion & basil. Additional toppings 75p Macaroni Cheese (V) £5.75 Baked macaroni in a rich Yorkshire Wensleydale, Yorkshire Cheddar and Red Leicester cheese sauce. -
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.