DOCSLIB.ORG

L1806 Food Menu

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
L1806 Food Menu Hors d’Oeuvres/ Starters Specialities Fondues (min. 2 persons) Poissons / Fish BREAD & BUTTER £1.50 EMINCE DE VEAU “ZURICHOISE” £13.55 A FONDUE MADE WITH CHEESES FROM SWITZERLAND IS A FILET DE SAUMON AU SAFRAN £13.90 SLICES OF VEAL IN A CREAM & MUSHROOM SAUCE GREAT EXPERIENCE & A SPECIAL TREAT SALMON FILLET ON A BED OF SPINACH ASSIETTE DES GRISONS £7.45 WITH SAFFRON SAUCE THINLY SLICED AIR CURED BEEF EMINCE DE BOEUF “STROGANOFF” £13.95 SCAMPIS PROVENÇALE £16.90 SLICED BEEF COOKED WITH GHERKINS, PEPPERS, SCAMPIS COOKED WITH TOMATO & GARLIC ASSORTIMENT DE SAUCISSES £6.85 ONIONS & CREAM A SELECTION OF SWISS SAUSAGES BRATWURST WITH RÖSTI £12.90 Viandes / Meat WURST-KÄSE SALAT “LE GRUYÈRE” £6.85 SWISS VEAL SAUSAGE WITH ONION SAUCE & RÖSTI SAUSAGE SALAD WITH “LE GRUYERE” CHEESE FONDUE NEUCHATELOISE per person £13.90 SUPREME DE VOLAILLE À L’ESTRAGON £12.50 BUURE BRATWURST WITH RÖSTI £12.90 DIP FRESH CRUSTY BREAD INTO BUBBLING GRUYERE & EMMENTAL CHEESE PAN FRIED BREAST OF CHICKEN SERVED TERRINE MAISON £6.60 SWISS COARSE PORK SAUSAGE WITH WITH TARRAGON SAUCE OUR FAMOUS HOUSE PATÉ ONION SAUCE & RÖSTI ESCALOPE DE VEAU NATURE £13.90 FONDUE MOITIÉ-MOITIÉ per person £14.90 GRILLED VEAL ESCALOPE RAGOUT DE CHAMPIGNONS SAUVAGES £7.95 FILET ST. MORITZ £19.95 MELTED GRUYÈRE AND VACHERIN CHEESE SERVED WITH NEW SELECTION OF WILD MUSHROOMS FILLET OF BEEF IN A TOMATO, MUSHROOM & POTATOES & BREAD ESCALOPE VIENNOISE £14.90 SAUTEED WITH SHALLOTS BRANDY SAUCE VEAL ESCALOPE IN BREAD CRUMBS RENDEZ-VOUS DE PÊCHE FUMÉE £7.95 FILET MADAGASCAR £19.95 CORDON BLEU £15.90 FONDUE VALAISANNE AUX TOMATES A SELECTION OF SMOKED FISH SERVED WITH A FILLET OF BEEF WITH GREEN PEPPER CORNS, VEAL ESCALOPE FILLED WITH HAM & HORSERADISH & BEETROOT SAUCE WHISKY & CREAM SAUCE per person £14.90 SWISS CHEESE, PAN FRIED A SMOOTH BLEND OF GRUYÈRE, VACHERIN, TOMATOES & WHITE COCKTAIL DE CREVETTES £6.85 WINE SERVED WITH NEW POTATOES & BREAD FOIE DE VEAU £13.95 PRAWN COCKTAIL WITH A COCKTAIL SAUCE Traditional Side Dishes CALVES LIVER GRILLED OR AU BEURRE FOIE DE VEAU EMINCE AU MADERE £14.95 CUISSES DE GRENOUILLES PROVENÇALE £7.90 RÖSTI £3.00 FONDUE AUX VERDURES per person £14.90 SLICES OF CALVES LIVER WITH MADEIRA & FROG LEGS IN A TOMATO & GARLIC SAUCE DIP SEASONAL VEGETABLES INTO A BUBBLING, TRADITIONAL FRESH MIXED HERBS SPÄTZLI £3.00 SWISS CHEESE FONDUE ESCARGOTS A LA MODE DU PATRON £7.90 FILET DE PORC (PORK FILLET) £13.40 SNAILS IN OUR OWN GARLIC & HERB BUTTER NOODLES £4.20 CALVADOS & CARAMELISED APPLE SAUCE FONDUE FORESTIÈRE per person £14.90 RACLETTE £5.90 LEGUMES FRAIS £3.00 BUBBLING CHEESE WITH WILD MUSHROOMS SERVED WITH BREAD ENTRECOTE NATURE £17.25 MELTED SWISS RACLETTE CHEESE WITH SEASONAL FRESH VEGETABLES GRILLED SIRLOIN STEAK PICKLES & NEW POTATOES MIXED SALAD £3.90 ENTRECOTE MAITRE D’HOTEL £17.95 FONDUE BOURGUIGNONNE per person £19.90 SIRLOIN STEAK WITH HERB BUTTER Potages / Soups CUBES OF PRIME BEEF IN HOT OIL, COOKED TO YOUR LIKING SERVED WITH A SELECTION OF SAUCES FILET NATURE £18.50 Dessert et Fromages GRILLED FILLET STEAK POTAGE DU JOUR £4.45 OUR HOME-MADE SOUP OF THE DAY SELECTION OF HOME-MADE DESSERTS FROM £4.50 SEE DESERT MENU FONDUE CHINOISE per person £19.90 Vegetarian GRATINÉE A L’OIGNON £5.45 COOK STRIPS OF BEEF IN A POT OF STOCK, DIP THEM INTO A TRADITIONAL ONION SOUP MÖVENPICK ICE-CREAM & SORBET FROM £4.50 SELECTION OF TASTY SAUCES. IT IS A TRADITION TO CRACK A RÖSTI AUX LEGUMES £9.90 RAW EGG INTO THE POT & ENJOY THE DELICIOUS SOUP AT RÖSTI AND MIXED VEGETABLES GRATINATED SELECTION OF CHEESES FROM SWITZERLAND THE END WITH CHEESES FROM SWITZERLAND Pates / Pasta FROM £5.50 ÄLPLERMAGRONEN £9.90 PIZOKEL (SPÄTZLI) £6.95 / £9.90 ESPRESSO/CAPPUCCINO £1.90 MACARONI AND DICED POTATOES WITH CREAM, CHEESE & ONIONS SPÄTZLI WITH BACON, CABBAGE, DOUBLE ESPRESSO £2.50 SBRINZ (CHEESE) & CREAM SELECTION OF TEAS £1.90 FONDUE AU CHOCOLAT per person £7.95 SPÁTZLI ST. MORITZ £10.90 SELECTION OF LIQUEUR COFFEES FROM £5.90 A POT OF FINEST MELTED CHOCOLATE INTO WHICH YOU SPÁTZLI WITH WILD MUSHROOM, TOMATOES & SBRINZ (CHEESE) PRICES INCLUDE VAT DIP A VARIETY OF TEMPTING FRUITS & BISCUITS AN OPTIONAL SERVICE CHARGE OF 12.5% Please note that we cannot guarantee that any of our food WILL BE ADDED TO YOUR BILL are free from nut trace elements..
Load more

Recommended publications
  • Mechanism and Control of the Eye Formation in Cheese
    International Dairy Journal 47 (2015) 118e127 Contents lists available at ScienceDirect International Dairy Journal journal homepage: www.elsevier.com/locate/idairyj Mechanism and control of the eye formation in cheese * Dominik Guggisberg a, , Philipp Schuetz b, c, Hans Winkler a, Rudolf Amrein a, Ernst Jakob a, Marie-Therese Frohlich-Wyder€ a, Stefan Irmler a, Walter Bisig a, Iwan Jerjen b, Mathieu Plamondon b, Jürgen Hofmann b, Alexander Flisch b, Daniel Wechsler a a Agroscope, Institute for Food Sciences IFS, CH-3003 Bern, Switzerland b EMPA, Center for X-ray Analytics, CH-8600 Dübendorf, Switzerland c Lucerne University of Applied Sciences and Arts, CH-6048 Horw, Switzerland article info abstract Article history: The production of Swiss-type cheeses with a typical number, size, and distribution of eyes is a difficult Received 28 August 2014 task, especially when bactofuged or microfiltrated milk is utilised. In this study, the potential of mi- Received in revised form croparticles (plant origin) to influence eye formation in cheese, was assessed. Eight experimental 5 March 2015 Emmental cheeses were produced with one replicate from microfiltrated milk with addition of 0.0625 Accepted 6 March 2015 e4.000 mg of powdered hay to the milk (90 L) and ripened for 130 days. Eye formation was quantified by Available online 20 March 2015 means of X-ray computed tomography (between 30 and 130 days). The contents of fat, water, citric acid, lactic acid, and volatile carboxylic acids were determined at 130 days. The results demonstrate that microparticles of plant origin act as eye nuclei that control the number (P < 0.001) and size of the eyes in cheese in a dose-dependent manner.
    [Show full text]
  • Swiss Cheese
    ALP science 2008, No. 518 SWISS CHEESE Technical-scientific information Contents 1 Introduction 3 2 What factors affect eye development in Swiss cheese? 4 3 What causes «blind» Emmental cheese? 5 4 What causes irregular eye formation, slits or cracks in Emmental cheese? 6 5 What is aspartase of Propionibacterium? 7 6 How does aspartase of Propionibacterium affect Swiss cheese? 8 7 How may the size and quantity of the eyes in Emmentaltype cheese be controlled? 9 8 How do I control the elastic texture of Swiss-typ cheese? 12 9 Why does Swiss cheese have a sweet fl avour? 14 10 What are the causes of the most common fl avour defects of Swiss cheese? 14 ALP science 11 Is my Emmental cheese hygienically safe? 16 Title Swiss cheese Picture on cover Emmentaler Switzerland Published in Woodhead Publishing in Food Science, Technology and Nutrition, Cheese problems solved, 2007, [117–127], p. 246–265 Authors Marie-Therese Fröhlich-Wyder and Hans-Peter Bachmann Publisher Agroscope Liebefeld-Posieux Research Station ALP Schwarzenburgstrasse 161 CH-3003 Berne Telefon +41 (0)31 323 84 18 Fax +41 (0)31 323 82 27 http: www.alp.admin.ch e-mail: [email protected] Contact Marie-Therese Fröhlich-Wyder, ALP Telefon +41 (0)31 323 82 23 Fax +41 (0)31 323 82 27 e-mail: [email protected] Layout Müge Yildirim, ALP Publication frequency Several times yearly at irregular intervals ISSN 1660-7856 (online) 2 Marie-Therese Fröhlich-Wyder and Hans-Peter Bachmann SWISS CHEESE 1 Introduction Swiss-type cheeses were originally manufactured in the Em- Today, Emmental-type cheese (Fig.
    [Show full text]
  • A Guide to Kowalski's Specialty Cheese Read
    Compliments of Kowalski’s WWW.KOWALSKIS.COM A GUIDE TO ’ LOCALOUR FAVORITE CHEESES UNDERSTANDING CHEESE TYPES ENTERTAINING WITH CHEESE CHEESE CULTURES OF THE WORLD A PUBLICATION WRITTEN AND PRODUCED BY KOWALSKI’S MARKETS Printed November 2015 SPECIALTY CHEESE EXPERIENCE or many people, Kowalski’s Specialty Cheese Department Sadly, this guide could never be an all-inclusive reference. is their entrée into the world of both cheese and Kowalski’s Clearly there are cheese types and cheesemakers we haven’t Fitself. Many a regular shopper began by exclusively shopping mentioned. Without a doubt, as soon as this guide goes to this department. It’s a tiny little microcosm of the full print, our cheese selection will have changed. We’re certainly Kowalski’s experience, illustrating oh so well our company’s playing favorites. This is because our cheese departments are passion for foods of exceptional character and class. personal – there is an actual person in charge of them, one Cheese Specialist for each and every one of our 10 markets. When it comes to cheese, we pay particular attention Not only do these specialists have their own faves, but so do to cheeses of unique personality and incredible quality, their customers, which is why no two cheese sections look cheeses that are perhaps more rare or have uncommon exactly the same. But though this special publication isn’t features and special tastes. We love cheese, especially local all-encompassing, it should serve as an excellent tool for cheeses, artisanal cheeses and limited-availability treasures. helping you explore the world of cheese, increasing your appreciation and enjoyment of specialty cheese and of that Kowalski’s experience, too.
    [Show full text]
  • Split Defect and Secondary Fermentation in Swiss-Type Cheeses - a Review David F.M
    Split defect and secondary fermentation in Swiss-type cheeses - A review David F.M. Daly, Paul L.H. Mcsweeney, Jeremiah J. Sheehan To cite this version: David F.M. Daly, Paul L.H. Mcsweeney, Jeremiah J. Sheehan. Split defect and secondary fermentation in Swiss-type cheeses - A review. Dairy Science & Technology, EDP sciences/Springer, 2010, 90 (1), 10.1051/dst/2009036. hal-00895710 HAL Id: hal-00895710 https://hal.archives-ouvertes.fr/hal-00895710 Submitted on 1 Jan 2010 HAL is a multi-disciplinary open access L’archive ouverte pluridisciplinaire HAL, est archive for the deposit and dissemination of sci- destinée au dépôt et à la diffusion de documents entific research documents, whether they are pub- scientifiques de niveau recherche, publiés ou non, lished or not. The documents may come from émanant des établissements d’enseignement et de teaching and research institutions in France or recherche français ou étrangers, des laboratoires abroad, or from public or private research centers. publics ou privés. Dairy Sci. Technol. 90 (2010) 3–26 Available online at: © INRA, EDP Sciences, 2009 www.dairy-journal.org DOI: 10.1051/dst/2009036 Review Split defect and secondary fermentation in Swiss-type cheeses – A review 1,2 2 1 David F.M. DALY , Paul L.H. McSWEENEY , Jeremiah J. SHEEHAN * 1 Moorepark Food Research Centre, Teagasc, Fermoy, Co. Cork, Ireland 2 Department of Food and Nutritional Sciences, University College, Cork, Ireland Received 15 December 2008 – Revised 25 May 2009 – Accepted 4 September 2009 Published online 16 October 2009 Abstract – Split and secondary fermentation defects in Swiss-type cheese varieties are manifested as undesirable slits or cracks that may lead to downgrading of the cheese.
    [Show full text]
  • Characterization of Propionibacteria in Swiss Raw Milk by Biochemical and Molecular-Biological Methods
    Research Collection Doctoral Thesis Characterization of propionibacteria in Swiss raw milk by biochemical and molecular-biological methods Author(s): Fessler, Denise Sophie Publication Date: 1997 Permanent Link: https://doi.org/10.3929/ethz-a-001855109 Rights / License: In Copyright - Non-Commercial Use Permitted This page was generated automatically upon download from the ETH Zurich Research Collection. For more information please consult the Terms of use. ETH Library Diss. ETH No. 12328 Characterisation of propionibacteria in Swiss raw milk by biochemical and molecular-biological methods A thesis submitted to the Swiss Federal Institute of Technology (ETH), Zurich for the degree of Doctor of Technical Sciences presented by DENISE SOPHIE FESSLER Dipl. Lm.-lng. ETH born September 25th, 1969 citizen of Walzenhausen (AR) accepted on the recommendation of Prof. Dr. Z. Puhan, examiner Dr. M. G. Casey, co-examiner Dr. S. Lortal, co-examiner Zurich 1997 To my parents Acknowledgements I would like to express my sincere gratitude to Prof. Dr. Z. Puhan for giving me the chance to carry out this thesis and for his supervision. Very special and warm thanks belong to Dr. M. G. Casey for supporting me. He gave me invaluable suggestions and always had an open ear for my problems. Without his patience and confidence this thesis would not have been possible. I thank Dr. Sylvie Lortal for taking over the external examination of this work. I would like to extend my appreciation to the whole Department of Bio¬ chemistry, FAM. I thank Dr. M. Furst, Dr. J. Jimeno, Dr. A. Baer and Dr. J. Meyer for their backing and Mrs.
    [Show full text]
  • SWISS Cheese Pavilion at Anuga - Media Release (Trend Topics)
    SWISS Cheese Pavilion at Anuga - Media Release (Trend Topics) SWISS Cheese Pavilion - Innovation based on tradition At the SWISS Cheese Pavilion (Hall 10.1/ Booth B-021 - D-040), which is organized by Switzerland Cheese Marketing AG in conjunction with Switzerland Global Enterprise, the Swiss dairy industry will be showcasing traditional products of the traditional Swiss export industry over an area of some 900 m2. The high level of Swiss quality awareness and the wealth of practical knowledge as regards processing are equally important for commercial and industrial companies. At the SWISS Cheese Pavilion, three major companies – Emmi Schweiz AG, Mifroma SA and Züger AG – will be showcasing their diverse range of products and services. Eight companies will be presenting their quality product ranges at the joint stand: Alp Senn AG, Bodensee Käse AG, Cremo SA – von Mühlenen, Geska AG, InterCheese AG, Lustenberger & Dürst SA, Margot Fromage SA and the Swiss Association of Soft and Semi-hard Cheese Producers (SGWH). The Swiss cheese classics Appenzeller, Emmental, Gruyère and Tête de Moine will also be represented at the venue and of course offered up for tasting by the Anuga experts. Züger Frischkäse AG - A family business with a global clientèle The family firm Züger Frischkäse AG has been exporting more than 50% of its products to Europe and overseas for many years now. IQF (Individual Quick Frozen) products are primarily offered for system catering outside Europe. “Thanks to their long shelf-life, they can easily be transported by ship, which is cheaper than doing so by plane,” says Christoph Scherrer, sales manager at Züger Frischkäse AG.
    [Show full text]
  • Abstract Ameerally, Angelique
    ABSTRACT AMEERALLY, ANGELIQUE DANIELLE. Sensory and Chemical Properties of Gouda Cheese. (Under the direction of MaryAnne Drake). Gouda cheese (G) is a Dutch, washed curd cheese that is traditionally produced from bovine milk and brined before ripening for 1-20 months. In response to domestic and international demand, U.S. production of Gouda cheese has more than doubled in recent years. An understanding of the chemical and sensory properties of G can help manufacturers to create desirable products. The objective of this study was to determine the chemical and sensory properties of Gouda cheeses. Commercial Gouda cheeses (n=36, 3 mo to 5 y, domestic and international) were obtained in duplicate lots. Volatile compounds were extracted (SPME) and analyzed by gas chromatography olfactometry (GCO) and gas chromatography mass spectrometry (GCMS). Physical analyses included pH, proximate analysis, salt content, organic acid analysis by HPLC, and color. Flavor and texture properties were determined by descriptive sensory analysis. Focus groups were conducted with cheese followed by consumer acceptance testing (n=153) with selected cheeses. Ninety aroma active compounds were detected in cheeses by SPME- GC-O. Key volatile compounds in Gouda cheeses included dimethyl sulfide, 2,3- butanedione, 2/3-methylbutanal, ethyl butyrate, acetic acid, and methional. Older cheeses had higher organic acid concentrations, higher fat and salt content, and lower moisture content than younger G. Younger cheeses were characterized by milky, whey, sour aromatic, and diacetyl flavors while older G were characterized by fruity, caramel, malty/nutty, and brothy flavors. International cheeses were differentiated by the presence of low intensities of cowy/barny and grassy flavors.
    [Show full text]
  • Instructions for Use and Care Fondue Recipes Fondue Burner Warnings/Cautions
    INSTRUCTIONS FOR USE AND CARE FONDUE RECIPES FONDUE BURNER WARNINGS/CAUTIONS Because this fondue set functions with fuel, certain safety measures are - Use this fondue set in well-ventilated area. required while handling. PLEASE NOTE THE BURNER OF THIS FONDUE - Always heat the fondue broth or oil over medium heat. SET IS NOT COMPATIBLE WITH LIQUID FUEL. ONLY USE FUEL IN - Never put the fondue pot in the oven or the microwave oven. CAPSULE OR GEL FORM. - Never leave an empty fondue pot on a heat source, such as a stovetop or lit burner. - The ceramic bowl is essential for cheese or chocolate fondues. It should When using fuel in gel form: never be placed on direct heat, either above the burner or directly on - Remove the adjustable lid of the burner. the stove. Please refer to the recipes in this booklet to understand the - Fill the receptacle inside the burner to its maximum capacity as indicated preparation steps for cheese or chocolate fodues. on the receptacle. It is important not to exceed the maximum limit. - Always leave a few centimetres of empty space around the fondue set. - Replace the adjustable lid of the burner and make sure it is placed properly. - Never move the fondue set while the burner is lit. - Never add fuel to a hot burner. If you have to refill the burner, make When using fuel in capsule form: sure it is cool to the touch. It is recommended to use a second burner, to avoid unfortunate accidents. - Remove the adjustable lid of the burner. - Avoid moving a burner that still contains fuel, even when extinguished.
    [Show full text]
  • Cheeses from Switzerland
    CHEESES FROM SWITZERLAND. Anuga 2017 Cologne, 7–11 October 2017 SWISS Cheese Pavilion Hall 10.1, Booth No. B-021–D-040 Cheeses from Switzerland. Switzerland. Naturally. www.cheesesfromswitzerland.com C-024 www.alpsenn-ag.ch [email protected] +41 716560070 Mr. JosefHardegger Alp SennAG Swiss Hard- / Semi-hard Cheese Swiss Fondue / Processed Cheese Swiss Convenience-Cheese Products Bodensee Käse AG Mr. Marcel Ledergerber +41 79 402 59 12 [email protected] www.bodensee-kaese.ch C-028 Semi hard cheese Hard cheese CasAlp, Sortenorganisation Berner Alp- und Hobelkäse AOP Ms. Gabi Doerig-Eschler +41 79 319 27 67 [email protected] www.casalp.ch B-021 Berner Alpkäse AOP Berner Hobelkäse AOP Coopérative des producteurs de fromages d’alpages L’Etivaz AOP Mr. Pascal Guenat +41 26 924 62 81 [email protected] www.etivaz-aop.ch B-021 Hard raw cow milk cheese of Cremo SA – von Mühlenen Mr. René Ruch +41 26 492 93 30 [email protected] www.cremo.ch www.vonmuhlenen.ch B-027 hard UHT, & semiCrème hard cheese Gruyère, Emmentaler hard-cheese Raclette, fribourgeois Vacherin Emmentaler Switzerland Mr. Stefan Gasser +41 31 388 42 42 [email protected] www.emmentaler.ch B-023 Hard Cheese Raw Milk Cheese Emmi International Ltd. Mr. Matthias Kunz +41 58 227 27 27 [email protected] www.emmi.com B-041/C-040 Cheese Dessert Drink & Yogurt C-020 www.gruyere.com [email protected] +41 269218410 Mr. PhilippeBardet Interprofession duGruyère Gruyère AOP / Gruyère AOP Réserve Le Gruyère d’alpage AOP Le Gruyère AOP Bio Interprofession du Vacherin Fribourgeois Mr.
    [Show full text]
  • Spring Picnic Pandemic Edition by Zoom Saturday, April 24Th, 2021 12 Noon to 1 PM Arizona Time (MST) 9 to 10 PM Swiss Time (CEST)
    The Arizona Swiss Society invites you to our Spring Picnic Pandemic Edition by Zoom Saturday, April 24th, 2021 12 Noon to 1 PM Arizona Time (MST) 9 to 10 PM Swiss Time (CEST) Highlights: Participate live while you enjoy brats/cervelats, cheese & wine in your own chalet. Program currently under construction around Swiss cheese, wine & chocolate Maybe even some magical entertainment Kägi Prizes for (1) Best Grill Apron and (2) Best Swiss Outfit!!! Please RSVP by Wednesday, April 21, to receive your Zoom link. Swiss Market See our Swiss Market order information on the next page. We need your order by Sunday, March 21st. E-Mail: [email protected] Website: www.ArizonaSwissSociety.com Next event: First of August Celebration Swiss Market The frozen sausages are from Colorado, all other items are made in Switzerland. The cheeses are cut in 1 lb pieces and vacuum sealed. Items: $ Price: Your order: 40 Bratwurst 10 lb box 80 40 Cervelas 10 lb box 80 4 Bratwurst 1 lb in Ziploc bag 10 4 Cervelas 1 lb in Ziploc bag 10 Raclette Cheese, sliced 7 oz 14 Truffle Raclette Cheese, sliced 5.3 oz 15 Smoked Raclette Cheese, sliced 5.3 oz 14 Bündnerfleisch fine sliced1/2 lb 15 Tête de Moine, Bellelay, Jura 2 lb 42 Kaltbach Le Cremeux, Emmen, BE 1 lb 18 Alpenhorn Urnäsch, Appenzell 1 lb 17 Appenzeller Classic 1 lb 20 Vacherin Fribourgois 1 lb 20 Blumenkäse, Toggenburg 1 lb 19 Sbrinz, Innerschweiz1 lb 24 Alpkäse aged 1-1/2 year, Frutigen 1 lb 25 Alpkäse aged 2-1/2 year, Frutigen 1 lb 27 Mixed organic mountain herbs 90g 33 (Oregano, parsley, basil, paprika, tarragon, sage, marjoram, thyme, cayenne) Fondue shredded mixture, Frutigen 400g 19 (Aged Gruyere, Vacherin, different Raclettes) Schabziger / Sap Sago cone, Glarus 3 oz 10 TOTAL in cash or check $ I want to pick up and pay for my order in: Phoenix .
    [Show full text]
  • The Role of Propionibacteria in the Split Defect of Swiss Cheese
    Iowa State University Capstones, Theses and Retrospective Theses and Dissertations Dissertations 1972 The oler of propionibacteria in the split defect of Swiss cheese David Howard Hettinga Iowa State University Follow this and additional works at: https://lib.dr.iastate.edu/rtd Part of the Agriculture Commons, and the Food Science Commons Recommended Citation Hettinga, David Howard, "The or le of propionibacteria in the split defect of Swiss cheese " (1972). Retrospective Theses and Dissertations. 5210. https://lib.dr.iastate.edu/rtd/5210 This Dissertation is brought to you for free and open access by the Iowa State University Capstones, Theses and Dissertations at Iowa State University Digital Repository. It has been accepted for inclusion in Retrospective Theses and Dissertations by an authorized administrator of Iowa State University Digital Repository. For more information, please contact [email protected]. INFORMATION TO USERS This dissertation was produced from a microfilm copy of the original document. While the most advanced technological means to photograph and reproduce this document have been used, the quality is heavily dependent upon the quality of the original submitted. The following explanation of techniques is provided to help you understand markings or patterns which may appear on this reproduction. 1. The sign or "target" for pages apparently lacking from the document photographed is "Missing Page(s)". If it was possible to obtain the missing page(s) or section, they are spliced into the film along with adjacent pages. This may have necessitated cutting thru an image and duplicating adjacent pages to insure you complete continuity. 2. When an image on the film is obliterated with a large round black mark, it is an indication that the photographer suspected that the copy may have moved during exposure and thus cause a blurred image.
    [Show full text]
  • Identification of Propionibacteria Isolated from Brown Spots of Swiss Hard and Semi-Hard Cheeses Denise Fessler, Michael G
    Identification of propionibacteria isolated from brown spots of Swiss hard and semi-hard cheeses Denise Fessler, Michael G. Casey, Zdenko Puhan To cite this version: Denise Fessler, Michael G. Casey, Zdenko Puhan. Identification of propionibacteria isolated from brown spots of Swiss hard and semi-hard cheeses. Le Lait, INRA Editions, 1999, 79 (2), pp.211-216. hal-00929644 HAL Id: hal-00929644 https://hal.archives-ouvertes.fr/hal-00929644 Submitted on 1 Jan 1999 HAL is a multi-disciplinary open access L’archive ouverte pluridisciplinaire HAL, est archive for the deposit and dissemination of sci- destinée au dépôt et à la diffusion de documents entific research documents, whether they are pub- scientifiques de niveau recherche, publiés ou non, lished or not. The documents may come from émanant des établissements d’enseignement et de teaching and research institutions in France or recherche français ou étrangers, des laboratoires abroad, or from public or private research centers. publics ou privés. Lait (1999) 79, 211-216 211 © InralElsevier, Paris Original article Identification of propionibacteria isolated from brown spots of Swiss hard and semi-hard cheeses Denise Fesslera, b, Michael G. Casey?", Zdenko Puhan" a Laboratory of Dairy Science, Swiss Federal Institute of Technology, Zurich, Switzerland b Federal Dairy Research Institute, 3003 Bern, Switzerland (Received 22 September 1997; accepted 8 September 1998) Abstract - One hundred and thirty-five propionibacteria isolated from brown spots of Appenzell, Emmental, Raclette and Sbrinz cheese were analyzed by random amplified polymorphie deoxyri- bonucleic acid (RAPD) and protein profiling. Both Propionibacteriumfreudenreichii subsp. shennanii and P.freudenreichii subsp.freudenreichii seem to be involved in the formation ofbrown spots in ail these cheeses.
    [Show full text]