DOCSLIB.ORG

Bon De Commande

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Bon De Commande BON DE COMMANDE A nous renvoyer par mail complété ([email protected]) ou juste pour vous donner une idée de ce que vous aimeriez avant de nous envoyer votre propre liste ! Commande minimun 20€ paiement Chèque ou Cb https://m.facebook.com/La-ferme-Sainte-Anne-103151341376371/ QUANTITE PRODUITS PRIX € SOUHAITEE FROMAGES A PATE CUITE & TOMES AU LAIT DE VACHE Comté 18 mois d'affinage 24,90 € le kilo Comté sans sel 19,90 € le kilo Emmental de Savoie 14,95 € le kilo Abondance 23,90 € le kilo Beaufort d'été 36,95 € le kilo Morbier 150 jours 18,90 € le kilo Fribourg 32,95 € le kilo Appenzeller ® 28,95 € le kilo Grand cru de la Bathie 24,90 € le kilo La Boudane 19,90 € le kilo Tome d'Autriche 29,90 € le kilo Cheddar fermier 36,95 € le kilo Tomme de Savoie fermière 18,90 € le kilo Tome savoyarde à 20% 15,90 € le kilo Salers 31,95 € le kilo Laguiole 23,90 € le kilo Parmesan 28,90 € le kilo Tome aux fleurs 27,90 € le kilo Saint Nectaire fermier 22,50 € le kilo Vieille mimolette 27,80 € le kilo Vieux gouda 24,90 € le kilo Gouda au pesto 28,90 € le kilo FROMAGES A PATE MOLLE AU LAIT DE VACHE Camembert Jort 4,95 € pièce Saint Félicien crémeux 5,20 € pièce Chaource affiné 4,50 € le demi Brillat savarin nature 4,95 € le demi Langres 4,50 € pièce Régal de Bourgogne 7,95 € pièce QUANTITE PRODUITS PRIX SOUHAITEE FROMAGES A PATE MOLLE AU LAIT DE VACHE (suite) Pont l’Évêque 3,95 € le demi Coulommiers 4,50 € le demi Reblochon de Savoie fermier (demi ou entier) 24,90 € kilo Montbriac 21,90 € kilo Brie de Meaux 19,90 € kilo Vieux Lille 4,95 € le quart Munster fermier nature (demi ou entier) 21,35 € kilo Munster fermier au cumin 22,80 € kilo Port Salut 16,90 € kilo Merzer 12 % 18,80 € kilo Boulette d'Avesnes 5,60 € pièce FROMAGES A RACLETTE Raclette de Savoie nature 15,20 € kilo Raclette fumée 19,90 € kilo Raclette à la moutarde 19,90 € kilo Raclette à l'ail des ours 19,90 € kilo TOMES AU LAIT DE CHEVRE (CH) ET BREBIS (BR) Tome de Chambéry CH 29,90 € kilo Fouchtra CH 29,90 € kilo Pecorino à la truffe BR 54,95 € kilo Petit Basque BR 27,40 € kilo Vieille tome de chèvre CH 29,90 € kilo Chistera CH+BR 24,90 € kilo Ossau Iraty BR 32,95 € kilo Tome corse BR 29,90 € kilo Laruns BR 34,95 € kilo FROMAGES FRAIS / MI-FRAIS AU LAIT DE CHEVRE Chèvre frais blanc 4,40 € pièce Chabis du Poitou 4,95 € pièce Pélardon 2,95 € pièce Tonnelet de Charentes 5,50 € pièce FROMAGES AFFINES AU LAIT DE CHEVRE Crottin de Chavignol 2,65 € pièce Tonnelet de Charentes 5,50 € pièce QUANTITE PRODUITS PRIX SOUHAITEE FROMAGES AFFINES AU LAIT DE CHEVRE (suite) Selles sur Cher 4,95 € pièce Pouligny Saint Pierre 7,50 € pièce Valencay 7,50 € pièce Charolais 8,50 € pièce Pavé du Cardinal 7,95 € pièce Trèfle de Normandie 4,95 € pièce Crottin du pays pasteurisé (par lot de 2) 3,00 € le lot Rocamadour (par lot de 3) 3,30 € le lot Pérail (brebis) 4,95 € pièce Corse aux herbes (brebis) 29,90 € kilo FROMAGES A PATE PERSILLEE Roquefort Carles 34,95 € kilo Roquefort artisanal Pape Gerbert 31,50 € kilo Roquefort Papillon 32,50 € kilo Crème de gorgonzola 23,90 € kilo Gorgonzola piquante 20,90 € kilo Bleu de Gex 18,95 € kilo Fourme de Montbrison 19,95 € kilo Saint Agur 22,95 € kilo Shropshire 36,95 € kilo CREMERIE Crème fraîche de Normandie 8,35 € kilo Fromage blanc lissé 40% 6,10 € kilo Fromage blanc lissé 20% 6,10 € kilo Fromage blanc de campagne 6,80 € kilo Lait frais entier 1 L 1,80 € pièce Yaourts natures Ferme des peupliers (par 2) 1,95 € le lot Yaourts fruits Ferme des Peupliers (par 2) 1,95 € le lot (selon arrivage - merci de nous indiquer vos parfums préférés, nous ferons au mieux !) Œufs BIO par 6 2,80 € la boîte Mozzarella di bufala 250 gr 5,00 € pièce Feta 19,90 € kilo PRODUITS PRIX QUANTITE SOUHAITEE DIVERS Confiture - Mûre - Mi-figue mi-raisin - Reine Claude 4,95 € pièce - Griottes - Figue - Rhubarbe Gelée Mûre 4,95 € pièce Miel - Acacia 11,95 € pièce - Fleurs 11,95 € pièce - Sapin 14,95 € pièce Vin - rouge 4,95 € pièce - rosé - blanc Pour toutes informations supplémentaires, contactez Anne-Laure au 06 27 81 16 03. Merci pour votre confiance ! https://m.facebook.com/La-ferme-Sainte-Anne-103151341376371/ .
Load more

Recommended publications
  • Charcuterie Cheese
    Charcuterie Cheese 1 for $9 • 2 for $17 • 3 for $25 1 for $7 • 2 for $12 • 3 for $17 4 for $32 • 5 for $37 4 for $21 • 5 for $25 {Portion size may vary} {1.5 ounce portions} FRESH WHOLE CUTS BLUE Alligator Tasso spicy/sweet/smoky Saint Agur Bleu France/cow/triple cream Duck Ham cured & smoked Gorgonzola Dolcé Italy/cow/mild/creamy Billy Bleu Wisconsin/goat/tangy Great Hill Blue* Massachusetts/cow/crumbly/feta-like SAUSAGES & TERRINES HARD Duck Terrine dried cherries/fennel/red pepper Derby & Port Wine England/cow/cheddar with port Wild Boar Terrine sweet spices/pepper/dates English Tickler Cheddar England/cow/nutty/crystalline Fresh Poblano Sausage pork/spicy/smoky Paradiso Reserve Gouda Holland/cow/“fudgy” Mortadella mild pork/lardons Cave-Aged Gruyere* French/cow/nutty/smooth Istara P’tit Basque French/sheep/nutty/sweet/creamy WHIPS & JAMS SEMI-FIRM Duck Liver Mousse truffle-scented Honey Bee Goat Gouda Wisconsin /goat/sweet/tangy Bacon Spuma buttery/bacony/whipped Mahon Semicured Bonvallis* Spain/cow/bold/smooth/paprika Bourbon Bacon Jam sweet & savory Tartufo Perlagrigia Italy/cow/truffles/vegetable ash/creamy Shiitake Paté vegetarian/earthy/rich & creamy Campo de Montalban Spain/cow,sheep&goat/fruity/Manchego Rosemary Manchego* Spain/sheep/tangy/herbal CURED MEAT – WHOLE CUTS SEMI-SOFT Bresaola wagyu beef/coffee/cardamom Mobay Wisconsin /sheep&goat/grape vine ash Pancetta pork belly/salt cured Port Salut France/cow/mild/creamy Coppa pork neck/black pepper/fennel Taleggio D.O.P. Italy/cow/funky/earthy/washed rind Duck Prosciutto duck
    [Show full text]
  • The Art (And Science) of Cheese-Making Milk
    The ArT (And Science) of cheeSe-MAking Milk http://webecoist.momtastic.com/2011/01/11/from-another-udder-nine-nutty-non-cow-cheeses/ Raw or Pasteurised Milk? Good microbes Bad microbes • Lactic acid bacteria • Salmonella • E. coli O157:H7 • Campylobacter • Listeria monocytogenes • TB • Brucella • Spoilage organisms Starter cultures – adding good bacteria Turns milk sugar - http://www.orchard-dairy.co.uk/category/Single-Shot-Cultures-for-100-and-400-litres.htm lactose - into lactic acid Kills acid sensitive bacteria Helps the milk coagulate Rennet • Animal rennet • Vegetarian rennet – microbial • Plant rennet • Source of enzyme chymosin – coagulates milk Hard cheeses eg cheddar http://www.cheesemaking.com/includes/modules/jwallace/chspgs/1cheddar/index.html Mould ripened soft cheese Eg Camembert Penicillium camemberti http://www.cheesemaking.com/Camembert.html Washed rind cheeses Port Salut Grayson Epoisses ‘dense, sweet flavour with a barnyardy finish’ http://www.seriouseats.com/2010/11/what-american-cheese-to-have-at-thanksgiving-chevre-gouda.html Limberger Cheese ‘At best, a washed rind cheese will have a fermented, fruity, pleasantly funky quality‘ http://www.thekitchn.com/the-cheesemonger-a-profile-of-73799 Brevibacterium linens is ubiquitously present on the human skin, where it causes foot odour Washed with salt water and brandy three times a week for six weeks http://reluctantgourmet.com/component/k2/item/972-epoisses-cheese Internally mould ripened soft cheese Stilton Cheese Penicillium roqueforti http://woodsrunnersdiary.blogspot.co.uk/2012/01/interesting-short-article-on-stilton.html What makes cheeses smell differently? Most cheese have a complex array of odour compounds: Buttery Acidic/sour Fruity Nutty Floral Acrid Sulphurous, cabbagey Cheesy/rancid/foot odour - butanoic acid ‘Blue notes’ - n-methyl ketones Now comes the science bit….
    [Show full text]
  • Gourmet Cheese Cards (GCC43)
    GOURMET CHEESE CARDS GCC43 PROMOTE BOTH DOMESTIC AND IMPORTED CHEESE Mailing Address: P.O. Box 2118 Huntington Beach, CA 92647-0118 Plant, Offi ce & Showroom Address: 15662 Producer Lane Huntington Beach, CA 92649-1310 TOLL-FREE PHONE: (800) 852-2806 • TOLL-FREE FAX: (800) 774-8884 –––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––– DATE _________________________________ P.O. NO. ____________________________ ACCOUNT NAME ______________________________ STORE NO. ________________ ADDRESS _______ ____________________________________________________________ CITY ______________________________________________ ZIP ___________________ PHONE ____________________________ ORDERED BY _________________________ PLEASE SELECT FROM LIST BELOW Actual size: 4” x 3” / (2) colors: Black & Pale Yellow _____ Alouette Cups _____ Domestic Parmesan Wheel _____ Low Sodium Muenster _____ Sonoma Hot Pepper Jack _____ Appenzeller Swiss _____ Domestic Romano _____ Low Sodium Provolone _____ Sonoma Pesto Jack _____ Asiago _____ Domestic Romano Wheel _____ Low Sodium Swiss _____ Sonoma Traditional Jack _____ Baby Edam _____ Double Gloucester _____ Mascarpone _____ St. Andre _____ Baby Gouda _____ Double Gloucester _____ Mini Brie _____ Stilton _____ Baby Jack with Stilton _____ Monterey Jack _____ Stilton with Lemon Zest _____ Baby Swiss _____ Doux De Montagne _____ Montrachet _____ String Cheese _____ Beer Kaese _____ Edam Loaf _____ Montrachet with Herbs _____ Suisse Delicate _____ Bel Paese _____ English Cheddar _____ Morbier _____ Suisse
    [Show full text]
  • 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.
    [Show full text]
  • Appellations Cremerie
    CRÈMERIE CLIENT : Référence : ADRESSE : Modèle d'étiquette : Mentions Qté Mentions Qté Mentions Qté A.O.P. ABONDANCE au lait cru A.O.P. BROCCIU au lait cru Fromage COUSTERON A.O.P. ABONDANCE DE SAVOIE au lait cru Fromage BÛCHE D'AFFINOIS A.O.P. CRÈME D'ISIGNY Fromage AMSTERDAMER BUCHETTE PUR CHÈVRE CRÈME FRAÎCHE Fromage APPENZEL CABECOU Fromage CROTTIN A.O.P. BANON au lait cru CAMEMBERT A.O.P. CROTTIN DE CHAVIGNOL au lait cru A.O.P. BEAUFORT au lait cru PETIT CAMEMBERT Fromage EDAM A.O.P. BEAUFORT DE SAVOIE au lait cru A.O.P. CAMEMBERT DE NORMANDIE au lait cru Fromage EDAM ÉTUVÉ HOLLANDE Fromage BEAUMONT CANCOILLOTTE Fromage EDAM 1/2 ÉTUVÉ HOLLANDE Fromage BELLE BRESSANNE CANCOILLOTTE FRANC-COMTOISE EMMENTAL Fromage BELLE DES CHAMPS Label Rouge EMMENTAL EST CENTRAL BEURRE CANTAL EMMENTAL FRANÇAIS BEURRE DE BARATTE CANTAL DOUX EMMENTAL FRANÇAIS EST-CENTRAL A.O.P. BEURRE CHARENTES-POITOU A.O.P. CANTAL ENTRE-DEUX au lait cru GRAND CRU Label Rouge A.O.P. BEURRE D'ISIGNY A.O.P. CANTAL JEUNE EMMENTAL GRAND CRU BEURRE DEMI-SEL CANTAL SALERS EMMENTAL DE SAVOIE Label Rouge A.O.P. BEURRE DES DEUX-SÈVRES Fromage CANTALET EMMENTAL SUISSE BEURRE EN MOTTE Fromage CAPRICE DES DIEUX A.O.P. ÉPOISSES BEURRE PASTEURISÉ CARRÉ A.O.P. ÉPOISSES DE BOURGOGNE au lait cru A.O.P. BLEU D'AUVERGNE GRAND CARRÉ DE L'EST Fromage ETORKI Fromage BLEU DE BRESSE PETIT CARRÉ DE L'EST Fromage FINE DES PRÉS A.O.P. BLEU DE GEX au lait cru Fromage CARRÉ D'AVESNES A.O.P.
    [Show full text]
  • Cheese Cellar Dairy Essentials Range, Is Backed Years to Become a Mainstay of the British Cheese up by Regular In-House Taste Tests
    DAIRY ESSENTIALS No. 2 CHEESE CELLAR Good food should not be a luxury but twice. First at the dairy to pick the best batches and then again when the cheese is fully matured to reserved for special occasions. make sure it is good enough for our Cheese Cellar At Harvey & Brockless, we believe eating well is an Dairy Essentials range. essential pleasure of everyday life. That’s why we go the extra mile to find stunningly good cheeses and speciality foods. And for our Cheese Cellar Perfect pairings Dairy Essentials range, we sell them at remarkably A cheese without a good chutney or cracker is reasonable prices. In our book, good value doesn’t only half the experience, which is why we take our mean you should compromise your standards. accompaniments just as seriously as the Blues and This is only possible because of Harvey & Brockless’ Bries they are served with. From Spanish Membrillo long history and considerable buying power. Bought to oatcakes baked on the island of Orkney, the range by the grandfather of one of our directors 45 years has been curated to perfectly match our cheeses. ago (from a Mr Harvey and Mr Brockless in Sussex), Our passion for flavour, which is at the heart of the the company has matured like a fine Stilton over the entire Cheese Cellar Dairy Essentials range, is backed years to become a mainstay of the British cheese up by regular in-house taste tests. It’s a tough job! sector with its own unique personality. We also hold frequent tastings and open days for Today the business is fully BRC accredited, employs customers and producers, where they can meet, eat more than 400 people and has forged close ties with and share knowledge.
    [Show full text]
  • British & Continental Cheese
    The Dairy British & Continental Cheese BOURSIN COMTE GOATS SOFT (Chereoux) ENGLISH BRIE CORNISH YARG HALOUMI BRIE DE MEUX/DE NANGIS COTSWOLD CHEVRE (1 KILO) BRIE FRENCH (1KILO 60%) DOUBLE GLOUCESTER JARLSBERG BLACKSTICKBLUE (200g) LANCASHIRE (MATURE) BLUE MONDAY (No.7) DOLCELATTE LEICESTER BURRATA (6 x 2 x 150g) DANISH BLUE (3.1kg) LIVEROT (250g) CAMEMBERT (RUSTIQUE EDAM MANCHEGO 1KILO) EMMENTAL (SWISS) MASCARPONE (250g) CAMEMBERT (RUSTIQUE EMMENTAL (GRATED 1 MASCARPONE (500g) 250G) KILO) MASCARPONE (2 KILO) CAMBAZOLA EMMENTAL SLICED MOZZARELLA SMOKED CASHEL BLUE EPOISSE MOZZARELLA IND CABOC FETA (TINS 500g) BUFFALO MOZZARELLA CAERPHILLY FARMHOUSE FETA (900g) (200g) CHAUMES FETA (PACKETS) MOZZARELLA (1 KILO) CHEDDAR MONTGOMERY FONTINA MOZZARELLA GRATED 2KG CHEDDAR MATURE SLICED FROMAGE FRAISE 1 KILO MOZZARELLA BOCCOCINI CHEDDAR QUICKES GORGONZOLA MONT D`OR CHEDDAR GRATED (2 KILO) GORG & MASC TORTA MUNSTER (200 GRMS) CHEDDAR BLOCK MATT GOUDA MORBIER CHEDDAR MILD BLOCK GRUYERE (SWISS) MONTGOMERY CHEDDAR CHEVRE MELUSINE (200g) GRUYERE SL 3 KILO MONTERAY JACK GOLDEN CROSS GOLDEN CROSS GOATS Tel: 0207 231 4568 Quality Catering Butchers Since 1950 www.rsashby.co.uk The Dairy PHILADELPHIA (PACKETS) REBLECHON ST AGUR PHILADELPHIA 1.65K RED DEVIL TALEGGIO FARMHOUSE PONT LEVEQUE (360g) RED LEICESTER TOMME DE SAVOIR PORT SALUT RED WINDSOR TORNEGUS PORTER RICOTTA (250g) VACHERIN (MONT D'OR) Seasonal PARMESAN (REGANO) RICOTTA (1.5 KILO) CROTTINS (12 x 60g) PARMESAN GRATED 1K ROQUEFOT VALENCY GOATS PARMESAN SHAVED 1K ROULE (HEB) VIGNOTTES PECORINO (ROMANO) SHROPSHIRE BLUE WATERLOO QUINCHE JELLY STINKING BISHOP WENSLYDALE CRAN/APR RACLETTE STILTON WIGMORE RAGSTONE GOATS STILTON APRICOT WOOKEY HOLE (CAVE AGED Miscellaneous STILTON (BABYPER KILO) CHEDDAR) COTTAGE CHEESE 2KG ST ALBRAY YARG CREAM CHEESE 1KILO ST ALBRAY IND CRÈME FRAICHE (180g) APPLEWOOD CREME FRAICHE 1LT CRÈME FRAICHE 2LT CLOTTED CREAM GREEK YOGHURT 1K SOUR CREAM (2L TUB) Tel: 0207 231 4568 Quality Catering Butchers Since 1950 www.rsashby.co.uk .
    [Show full text]
  • Cultures Reference Chart (Lactic Cultures)
    Cultures Reference Chart (Lactic Cultures) Species Culture Equivalent names of contained Optimum stocked by alternative starter in the Mesophile / growth Cheesemaking cultures culture Thermophile temperature Fermentation Type Cheese types that can be made using these cultures M265 Type A, MA11, C61, LL + LC M 25c Homofermentative Traditional Cheddar, Farmhouse Cheddar, Stirred Curd Cheddar, English Mesophile Type 11, M0 (20c to 35c) acid styles, UK territorial styles, Colby, Brick, Jack, Farmers, Cottage 030, R7, R703 – R708 cheese, white cheese, Continental cheese, milled curd, washed curd styles series, LL50, MWO, MA0 series, C 101 M272 Type B, MM 100, LL + LC + M 25c Heterofermentative Traditional Cheddar, Farmhouse Cheddar, Stirred Curd Cheddar, English MM101 LD (20c to 35c) acid styles, UK territorial styles, Colby, Brick, Monterey Jack, Farmers, Limburger, Camembert, Brie, Blue cheese, Cottage cheese, sour cream, milled curd, washed curd styles, cultured butter, can be used in white mould cheeses, M235 Type B, Aroma B, C64, LL + LC + M 25c Heterofermentative All white mould such as Camembert, Brie and Triple Cream, Coulommiers, M O30R, M0 36, M0 36 LD + LM (20c to 35c) All Blue vein varieties, All wash rind varieties e.g. Raclette, Port Salut, R, Cultures called Reblochon, Muenster Taleggio, Tilsit, All washed curd Semi Soft Styles e.g. 'Farmhouse' or Colby, Edam., Gouda, Havarti, Cream cheese, Tomme (made with 'Aromatic', Flora Danica, mesophile), Sour cream, Quark, Fromage blanc, Chaource, Neufchatel, Flora, CHN Series, Chevre,
    [Show full text]
  • The Cheese Shop Monty Python’S Flying Circus
    The Cheese Shop Monty Python’s Flying Circus Wensleydale (Michael) Good morning, sir. Mousebender (john) Good morning. I was sitting in the public library in Thurmond Street just now, skimming through ‘Rogue Henries’ by Horace Walpole when suddenly I came over all peckish. Wensleydale Peckish, sir? Mousebender Esurient. Wensleydale Eh? Mousebender (broad Yorkshire) Eee I were all hungry, like. Wensleydale Oh, hungry. Mousebender (normal accent) In a nutshell. So I thought to myself ‘a little fermented curd will do the trick’. So I curtailed my Walpolling activities, sallied forth and infiltrated your place of purveyance to negotiate the vending of some cheesy comestibles. (smacks his lips) Wensleydale Come again. Mousebender (broad Northern accent) I want to buy some cheese. Wensleydale Oh, I thought you were complaining about the music. Mousebender (normal voice) Heaven forbid. I am one who delights in all manifestations of the terpsichorean muse. Wensleydale Sorry? Mousebender I like a nice dance — you’re forced to. Quick cut to Viking. Viking (Michael) (broad Northern accent) Anyway. Cut back to the shop. Wensleydale Who said that? Mousebender (normal voice) Now my good man, some cheese, please. Wensleydale Yes certainly, sir. What would you like? Mousebender Well, how about a little Red Leicester? Wensleydale I’m afraid we’re fresh out of Red Leicester, sir. Mousebender Oh never mind. How are you on Tilsit? Wensleydale Never at the end of the week, sir. Always get it fresh first thing on Monday. Mousebender Tish, tish. No matter. Well, four ounces of Caerphilly, then, if you please, stout yeoman. Wensleydale Ah, well, it’s been on order for two weeks, sir, I was expecting it this morning.
    [Show full text]
  • Cheese Types
    Cheese Types There are many different ways of categorising cheese, but perhaps the easiest way is to break them down according to their texture and the style of manufacture as follows: Fresh Cheese - Cheese that is almost ready to eat the moment it is made such as Cottage Cheese, Cream Cheese, Fromage Frais, Ricotta, Mozzarella. They have high moisture content and therefore a relatively short shelf life. Soft Cheese - Cheese with a very soft texture including Brie, Camembert which do require time to reach maturity and full flavour. Again they have relatively high levels of moisture and need to be eaten within a defined period once sold. On white mould cheeses such as Brie and Camembert the young cheese is sprayed with penicillium candidum to help ripen the cheese from the outside in. An unripe cheese will have a chalky white strip running through the middle of the cheese. Semi Hard Cheese - As the name suggests, these cheeses sit between being soft and hard. Often they have a rubbery texture such as Edam and will be sold at a relatively young age of a few months. Other examples would include St. Paulin and Port Salut and certain other cheeses where the rinds will be washed with brine, beer, wine or fruit juices to add character to the cheese during the maturation process. Hard Cheese - Firm - These are cheeses which have been pressed to remove as much of the whey and moisture from the curds as possible to ensure a long keeping product. Cheeses may be matured from anything between 12 weeks in the case of mild Cheddar, up to 2 years or more in the case of vintage Cheddar, Parmesan or Manchego.
    [Show full text]
  • Abbaye De Belloc
    Abbaye De Belloc - France, Sheep's Milk Aged Red Leicester - England Cow's Milk Agour Arpea - France, Sheep's Milk Amazing Acres Apricot Chevre - USA, Goat's Milk Amazing Acres Baby Bloomer - USA, Goat's Milk Amazing Acres Chevre - USA, Goat's Milk Amazing Acres Chevre Honey Lavender - USA, Goat's Milk Amazing Acres Chipotle Chevre - USA, Goat's Milk Amazing Acres Cracked Pepper Chevre - USA, Goat's Milk Amazing Acres Cranberry Chevre - USA, Goat's Milk Amazing Acres Crottin - USA, Goat's Milk Amazing Acres Fromagina - USA, Goat's Milk Amazing Acres Garlic Chevre - USA, Goat's Milk Amazing Acres Herbs De Provence Chevre - USA, Goat's Milk Amazing Acres Jalapeno Lime Chevre - USA, Goat's Milk Amazing Acres Rosemary Lemon Chevre - USA, Goat's Milk Amazing Acres Sea Smoke - USA, Goat's Milk Andanzas Manchego D.O. - Spain, Sheep's Milk Austrian Asmonte - Austria, Cow's Milk Balarina Aged Goat Gouda - Netherlands, Goat's Milk Bardwell Pawlet - USA, Cow's Milk Bayley Hazen Blue - USA, Cow's Milk Beecher's Flagship Reserve - USA, Cow's Milk Beemster Vlaskaas - Netherlands, Cow's Milk Beemster XO Gouda - Netherlands, Cow's Milk Bel Gioioso Sharp Provolone - Italy, Cow's MIlk BellaVitano Balsamic - USA, Cow's Milk BellaVitano Chipotle - USA, Cow's Milk BellaVitano Citrus Ginger - USA, Cow's Milk BellaVitano Espresso - USA, Cow's Milk BellaVitano Gold - USA, Cow's Milk BellaVitano Merlot - USA, Cow's Milk BellaVitano Raspberry - USA, Cow's Milk Bethmale Le Garbet - France, Goat/Cow's Milk Bica 3 Milk - Portugal, Goat/Cow/Sheep's Milk Bleu De Brebis
    [Show full text]
  • Complete Book of Cheese, by Robert Carlton Brown 1
    Complete Book of Cheese, by Robert Carlton Brown 1 Chapter 3. Chapter 4. Chapter 3. Complete Book of Cheese, by Robert Carlton Brown Project Gutenberg's The Complete Book of Cheese, by Robert Carlton Brown This eBook is for the use of anyone anywhere at no cost and with almost no restrictions whatsoever. You may copy it, give it away or re-use it under the terms of the Project Gutenberg License included with this eBook or online at www.gutenberg.net Title: The Complete Book of Cheese Author: Robert Carlton Brown Release Date: December 7, 2004 [EBook #14293] Language: English Character set encoding: ISO-8859-1 *** START OF THIS PROJECT GUTENBERG EBOOK THE COMPLETE BOOK OF CHEESE *** Produced by David Starner, Ronald Holder and the PG Online Distributed Proofreading Team BOB BROWN The Complete Book of Cheese Illustrations by Eric Blegvad Complete Book of Cheese, by Robert Carlton Brown 2 [Illustration] Gramercy Publishing Company New York 1955 Author of THE WINE COOK BOOK AMERICA COOKS 10,000 SNACKS SALADS AND HERBS THE SOUTH AMERICAN COOK BOOK SOUPS, SAUCES AND GRAVIES THE VEGETABLE COOK BOOK LOOK BEFORE YOU COOK! THE EUROPEAN COOK BOOK THE WINING AND DINING QUIZ MOST FOR YOUR MONEY OUTDOOR COOKING FISH AND SEAFOOD COOK BOOK THE COUNTRY COOK BOOK Co-author of Food and Drink Books by The Browns LET THERE BE BEER! HOMEMADE HILARITY [Illustration: TO] TO PHIL ALPERT Turophile Extraordinary Complete Book of Cheese, by Robert Carlton Brown 3 [Illustration: Contents] 1 I Remember Cheese 2 The Big Cheese 3 Foreign Greats 4 Native Americans 5 Sixty-five Sizzling Rabbits 6 The Fondue 7 Soufflés, Puffs and Ramekins 8 Pizzas, Blintzes, Pastes and Cheese Cake 9 Au Gratin, Soups, Salads and Sauces 10 Appetizers, Crackers, Sandwiches, Savories, Snacks, Spreads and Toasts 11 "Fit for Drink" 12 Lazy Lou APPENDIX--The A-B-Z of Cheese INDEX OF RECIPES [Illustration] Chapter One I Remember Cheese Cheese market day in a town in the north of Holland.
    [Show full text]