DOCSLIB.ORG

American Ben's Cream Cheese Bocconcini, Lioni Plain Fresh

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
American Ben's Cream Cheese Bocconcini, Lioni Plain Fresh Tasting Sheet Info American Cow Fresh 852 Ben's Cream Season: Year-round Real cultured cream cheese made daily in Cheese Rennet: none Manhattan. Age: fresh Size: 33 pounds New York New York Pasteurized Cow 1033 Bocconcini, Lioni Season: Year-round The Lioni family has been perfecting their whole Plain Rennet: Microbial cow's milk mozz for generations - it's delicate Age: Vegetable and moist with a clean milky flavor. Made Size: 3 pounds nearby in Jersey from a herd in upstate NY. Pasteurized. Union New Jersey Pasteurized Cow 677 Fresh Ricotta Can Season: Year-round Ricotta is a fresh, Soft, unripened cheese made Rennet: none from whey, a natural by-product of Age: Fresh cheesemaking. Like Little Miss Muffet, curds Size: 3 pounds and whey are the solids and liquid that make up milk. In cheesemaking, starter is added to milk, East Haven which eats the lactose in milk, creating lactic Connecticut acid. This acidification sours the milk, making it Pasteurized Cow curdle, and beginning the process of coagulating (lumping together) of the milk solids. Rennet is then added to further coagulation. What's left over in the bottom of the vat is whey, containing water-soluble vitamins, proteins and minerals. Heat this whey up to separate out remaining proteins and you get a cottage cheese-like mass that is ricotta. Delicious for dessert drizzled with honey, but more often moonlighting in lasagne and other Italian baked dishes. Maplebrook, Season: Year-round Burrata may be the penultimate organoleptic Burrata Rennet: none experience of fresh cheese. Step one: take a Age: a few days delicate ribbon of pasteurized cow milk curd Size: 8 oz barely a few minutes old and stretch it into the shape of a coin purse. Step two: fill coin purse Bennington Vermont with fresh sweet cream and threads of mozzarella-like cheese and seal. Step three: Pasturized Cow enjoy with just about anything, but eat it NOW! Maplebrook, Season: Year-round The youngest strechiest strands of mozarella Straciatella Rennet: none are mixed with fresh cream to create this classic Age: a few days Italian delight. Fresh, milky and delicious. Size: 1 pound Bennington Vermont Pasturized Cow Page 1 of 45 Tasting Sheet Info American Cow Fresh 1030 Mozzarella, Lioni Season: Year-round In the nearby town of Union, New Jersey, the Salted Rennet: none Lioni family stretch their fresh curds to great Age: Fresh lengths for these fist-sized parcels of mozz. Size: 1 lb After generations in business, they've mastered this art of fresh 'pasta-filata' or pulled curd style Union New Jersey of cheese-making. The result is delicate and milky - a perfect way to showcase the high Pasteurized Cow quality cow's milk they use from upstate NY. Very fresh and definitely pasteurized. The most authentico choice we've found this side of the Atlantic. 1031 Mozzarella, Lioni Season: Year-round After generations, the Lioni family has perfected Smoked Rennet: none the moist and delicate curd of their cows milk Age: Fresh mozz. Then they took it a step further with a Size: 1 lb heady treatment of natural wood smoke. Warning: although this pasteurized product is Union New Jersey safe for the pregnant, it may be habit forming. Pasteurized Cow 81794401000Murray's Burrata Season: Year-round Made for Murray’s by a family-owned dairy in Rennet: Microbial New Jersey, this burrata marries Hudson Valley Age: 1-2 weeks milk with traditional panna imported weekly from Size: 2 x 4oz pcs Italy. Rich Italian panna gives this burrata a lusciously creamy texture. The ultimate addition New Jersey to a salad of heirloom tomatoes and basil, it would also make a great filling for squash Pasteurized Cow blossoms, stirs right into hot pasta dishes and is perfect with a little bit of salt on toasted bread. Packed two to a pint so you won’t have to settle for just one application. 4793 Shy Brothers Season: Year-round You may have not heard of Cloumage, but now Farm, Cloumage Rennet: Animal you won't be able to live without it. 3rd Age: 1 week generation Shy Brothers dairy farm uses the Size: 4 pound milk from their own herd of grass-fed cows to craft Cloumage. A slow, 4-5 day make process Westport yields a uniquely tangy, rich, milky, curdy crème Massachusetts fraiche-yogurt-straciatella mash-up. Bake it into Pasteurized Cow the bottom of a tart. Smear it on a plate and construct savory dishes on top. Thin it with milk and lemon, add fresh herbs for a tangy dressing or sub for crème fraiche in any other recipes. Extra-long shelf-life and freeze-ability only add to the intrigue. The name, cloumage, is an amalgamation of clouds + fromage. We think it's a dream. Bloomy Page 2 of 45 Tasting Sheet Info American Cow Bloomy 5811 Champlain Valley Season: Year-round Infamous for his all-natural, award-winning Triple Crème Rennet: Microbial cream cheese, Carleton Yoder is at it again up Age: 3-4 weeks in Vergennes, VT. This time he's crafted a lightly Size: 4 ounces aged triple crème from his pastured organic cow milk. In lieu of growing a delicate bloomy rind on Vergennes Vermont the little crottins and then cruelly subjecting them to the harsh reality of by-mail delivery, he sends Pasteurized Cow them fresh and we ripen them here in our caves - ensuring that every downy rind is thin and perfectly edible. Enjoy the fluffy, buttery, undeniably creamy treat with a sparkling beverage of choice. 3350 Jasper Hill Season: Year-round Harbison is a new creation from the Cellars at Harbison Rennet: Animal Jasper Hill, a kind of happy marriage between Age: 1-2 months their Winnemere and Moses Sleeper. A girdle of Size: 12 ounces spruce bark kicks in a subtle, almost pine forest-y flavor and keeps the near liquid paste Greensboro Vermont from oozing out. Harbison is meant to be eaten with a spoon. Break through the top of the Pasteurized Cow cheese (like cracking through the burnt sugar on a crème brulèe) and go to town. 3058 Sweet Grass Dairy Season: Year-round Thomasville Georgia's Sweet Grass Dairy Green Hill Rennet: Microbial evolved out of the Wehner family's Age: 1 month disillusionment with conventional dairying. The Size: 8 ounces dairy is supplied with goat's milk from its own acreage and with cow's milk from the Green Hill Thomasville Georgia Farm which is also family owned. Both farms focus on animal health and comfort which is the Pasteurized Cow first and most important step towards high quality milk. Green Hill is made with cow's milk (and a dash of cream) from Green Hill Farm which has 900 cows (primarily Jerseys) on 340 acres and they are a New Zealand style rotational grazing farm with no confinement, and no concrete. The cows are the queens at this place and it comes through in the cheese- a creamy texture and a delicate, buttery taste all polished off with a pleasant acidity. A perfect outlet for the milk of pasture-grazed cows. Washed 2517 Cato Corner Farm Season: Year-round Made from the raw milk-of grass-fed Jersey Hooligan Rennet: Animal cows in Colchester, CT. Each one and a half Age: 60 days pound wheel is hand ladled and washed twice a Size: 1.5 pounds week, first with a mixture of buttermilk and b. linens and then with a brine solution. The Colchester resulting wheel (aged for at least 2 months) has Connecticut a sticky, pungent rind and a thick, uniform, Raw Cow creamy paste with a long, barnyardy finish. 1573 Consider Bardwell, Season: Year-round Raw Jersey cow milk is the basis of this Pawlet Rennet: Microbial Italian-style toma, which is aged four to six Age: 4-6 Months months. A creamy texture, pungent rind and Size: 10 pounds bright bite remind us of Bethmale Vache. A versatile cheese, like the town of Pawlet, VT West Pawlet Vermont which brings us slate, syrup, and timber. Available year-round in 10 pound wheels. Raw Cow Page 3 of 45 Tasting Sheet Info American Cow Washed 1958 Keeley's Across Season: Year-round Keeley McGarr in King Ferry, New York is one of the Pond Rennet: Microbial a growing number of young cheesemakers Age: 2-4 months changing the face of American cheese. And Size: 4.5# while she comes from a farming family, Keeley never planned to become a cheesemaker. King Ferry New York Across the Pond is a raw milk, washed-rind cheese carefully matured over 2-3 months. The Raw Cow cheese sports a lovely cream-line that yields to a curdy center which dissipates as the cheese ages. Clean, pungent, and approachable, wash this cheese down with a pale ale from Brooklyn Brewery 3048 Landhaus Season: Year-round Although Monroe, Wisconsin is not exactly close Limburger Rennet: Microbial to Belgium- Limburger's country of origin- it IS Age: 1 month the only place where Limburger is made in the Size: 8 ounces U.S. The Chalet Cheese Co-op has been providing the cheese under the name of Monroe Wisconsin "Landhaus" to the loving citizens of this country with Limburger since it was founded in 1885 by Pasteurized Cow five Wisconsin diary farmers. Do not be fooled by the 'burg's stink, there is a delectable, soft, savory paste right under that sticky "aromatic" skin. 3016 Meadow Creek, Season: Year-round Virginia's Feete family uses ecologically-sound Grayson Rennet: Animal farming practices in raising their dairy herd of Age: 60-75 days Jersey cows: no pesticides or herbicides are Size: 5 pounds used in the fields where the cows are rotationally pastured; the cows are never confined or fed Galax Virginia silage, and are given minimal hormones and antibiotics; and the milking season ends when Raw Cow grass growth wanes and the cows wind down their milk production.
Load more

Recommended publications
  • Eating a Low-Fiber Diet
    Page 1 of 2 Eating a Low-fiber Diet What is fiber? Sample Menu Fiber is the part of food that the body cannot digest. Breakfast: It helps form stools (bowel movements). 1 scrambled egg 1 slice white toast with 1 teaspoon margarine If you eat less fiber, you may: ½ cup Cream of Wheat with sugar • Reduce belly pain, diarrhea (loose, watery stools) ½ cup milk and other digestive problems ½ cup pulp-free orange juice • Have fewer and smaller stools Snack: • Decrease inflammation (pain, redness and ½ cup canned fruit cocktail (in juice) swelling) in the GI (gastro-intestinal) tract 6 saltine crackers • Promote healing in the GI tract. Lunch: For a list of foods allowed in a low-fiber diet, see the Tuna sandwich on white bread back of this page. 1 cup cream of chicken soup ½ cup canned peaches (in light syrup) Why might I need a low-fiber diet? 1 cup lemonade You may need a low-fiber diet if you have: Snack: ½ cup cottage cheese • Inflamed bowels 1 medium apple, sliced and peeled • Crohn’s disease • Diverticular disease Dinner: 3 ounces well-cooked chicken breast • Ulcerative colitis 1 cup white rice • Radiation therapy to the belly area ½ cup cooked canned carrots • Chemotherapy 1 white dinner roll with 1 teaspoon margarine 1 slice angel food cake • An upcoming colonoscopy 1 cup herbal tea • Surgery on your intestines or in the belly area. For informational purposes only. Not to replace the advice of your health care provider. Copyright © 2007 Fairview Health Services. All rights reserved. Clinically reviewed by Shyamala Ganesh, Manager Clinical Nutrition.
    [Show full text]
  • 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.
    [Show full text]
  • 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.
    [Show full text]
  • Of Italy Raviolitoasted ROMA 2/3 LB 416040 a Taste of Italy Appetizer Items
    A Taste of Italy RavioliToasted ROMA 2/3 LB 416040 A Taste of Italy Appetizer Items ................................................................... 5 Cheese Basics Article .................................................. 6 - 10 Premium Pizza Cheese ......................................................... 8 Classic Mozzarella Cheese .................................................. 8 Wisconsin Mozzarella Cheese ............................................. 11 Pizza Dough & Crust Items ................................................ 12 Tomatoes & Sauce ............................................................. 12 Toppings ............................................................................ 13 Pasta & Meatballs ....................................................... 14 - 15 Veal Items .......................................................................... 16 Italian Sub Shop ................................................................. 17 Charcuterie & Specialty Cheeses ................................ 18 - 19 Dressings, Oil & Vinegar ...................................................... 20 Fries ....................................................................................21 Pizza Boxes ........................................................................21 Desserts ............................................................................. 22 A Taste of Italy | page 3 Every Tomato Is Vine-Ripened to Perfection. Whole, diced, ground, peeled, puréed, pastes, and sauces, every Roma canned tomato product
    [Show full text]
  • Local Organic Milk, Incredible Italian Taste 7916 S. Warren Road, 46792, Warren, in Cia!
    Golfo di Napoli Dairy Local Organic Milk, Incredible Italian Taste 7916 S. Warren Road, 46792, Warren, IN Cia! About the Somma Family Golfo di Napoli Dairy Of Milk and Cheese Why Choose Golfo di Napoli Products Golfo di Napoli Dairy Variants Products Contact SOMMA FAMILY Originally from Naples, Italy, Antonio and Giorgia Somma are the father and daughter who founded the Golfo di Napoli Dairy and Mozzarella Stores brand. CHEESEMAKER Our mozzarella and cheese maker, Armando, grew up in the commune of Castellammare di Stabia, about 20 miles southeast of Naples, Italy. Armando jumped at the chance to work in America to help introduce Americans to authentic Italian-style Fior di Latte (mozzarella) and train other eager individuals in mozzarella and cheese making. He is so passionate about cheese making, in fact, that when asked what he would be doing if he were not in this profession, he simply stated, “I don’t know!” Golfo di Napoli Dairy Our facility is a state of the art factory completely produced and assembled by the Italian dairy equipment company COMAT. Of Milk and Cheese Our entire product line is made with organic cow milk using unique Italian methods. We have obtained the certificate that will attest to our factory being organic. Our mission is to preserve and deliver the freshness of our products to our consumers. We are passionate about what we do and take immense pride in bringing the very best products from our Italian culture. Why Choose Golfo di Napoli Dairy Products? 100% PURE Our milk is sourced sustainabily and locally.
    [Show full text]
  • 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 .........................................................
    [Show full text]
  • Stracciatella Al Gorgonzola Stracciatella
    CATALOGO PRODOTTI PROCACCI Entra con fiducia in Casa Procacci, l’azienda nata nel 1974 dalla passione del fondatore Giuseppe Procacci e che vive, tutti i giorni, attraverso il lavoro e l’abnegazione dell’intera famiglia Procacci. Entra in Casa Procacci, un progetto CATEGORIE semplice in cui bontà e gusto siedono a tavola insieme. Assaggia la ricca offerta dei nostri prodotti freschi e di media stagionatura che • Affumicati vanno dalla burrata pugliese, da sempre simbolo della tradizione agroalimentare • Asciutti della terra di Puglia, sino ai bocconcini, alle scamorze e a ogni altra delizia del latte. Guarda con fiducia attraverso le finestre di Casa Procacci e non esitare a • Cremosi bussare alla nostra porta: troverai attenzione, qualità e puntualità. Assicuriamo • Freschi con panna spedizioni ovunque, in Italia e all’Estero, grazie a un’importante flotta di automezzi • Freschi refrigerati e continuamente monitorati attraverso sensori per il mantenimento • Stagionati della catena del freddo. Tutti le nostre prelibatezze sono... sotto il palato di tutti. • Dolci Sceglici perciò con serenità: sono tantissimi i controlli a cui sottoponiamo i prodotti, grazie alla collaborazione con laboratori specializzati nel controllo biochimico periodico. Entra in Casa Procacci, ti aspettiamo. AFFUMICATI BOCCONCINO AFFUMICATO ANIMALETTO AFFUMICATO Formaggio a pasta filata dura di forma Formaggio a pasta filata a forma di sferica con affumicatura naturale, colore elefantino o maialino, di colore giallo ambrato e struttura compatta. più o meno intenso
    [Show full text]
  • 45 Fromages, 3 Beurres, 2 Crèmes. Appellation D
    45 FROMAGES, 3 BEURRES, 2 CRÈMES. APPELLATION D’ORIGINE PROTÉGÉE LES AOP, PREUVES DE GARANTIES ET PROTECTIONS FORTES Origine de toutes les étapes de fabrication. Une fabrication dans la zone de production (production du lait, transformation et affinage), c’est la re1 garantie apportée par une AOP. Protection contre les usurpations. Un produit bénéficiant d’une appellation ne peut être copié ! Ainsi, il ne peut exister de reblochon qui ne serait pas AOP ! De même, tous les cantals sont AOP et ainsi de suite, il ne peut en être autrement ! Préservation des savoir-faire. Parce que n’importe qui ne peut pas faire des AOP n’importe comment, toutes les étapes d’obtention d’une AOP sont strictement définies dans un cahier des charges rigoureusement contrôlé par un organisme certificateur indépendant. Participation à l’économie de nos territoires. Les AOP dynamisent l’activité économique de régions souvent contrai- gnantes pour la production agricole. Transparence totale. Dans les AOP, rien n’est caché, tout est écrit net, sans ambiguïté dans le cahier des charges. Diversité des saveurs. Choisir un fromage, beurre ou crème AOP, c’est choisir parmi 50 produits eux-mêmes diversifiés dans leurs saveurs, à l’image de la richesse des hommes et du terroir de chacun des produits. Ne pas proposer des goûts standardisés, c’est aussi une promesse des AOP. 1 11 RÉGIONS DE PRODUCTION DES FROMAGES, BEURRES ET CRÈMES AOP 7 11 5 4 3 8 10 2 9 1 6 2 SOMMAIRE Valeurs AOP p. 1 7 NORMANDIE 1 AQUITAINE MIDI-PYRENÉES • Camembert de Normandie p.
    [Show full text]
  • Mondelēz Union Network
    Mondelēz Union Network What is ? Mondelez is a global snack foods company which came into being on October 2, 2012 when the former Kraft Foods Inc. was split into two, resulting in the creation of two separate companies, both headquartered in the USA. Mondelēz took the “snacks” products (biscuits, confectionery, salty crackers, nuts, gum, Tang), giving it about two-thirds the revenue of the former Kraft. The remaining “grocery” products were stuffed into a North American (only) company now known as Kraft Foods Group. Former Kraft CEO Irene Rosenfeld now heads up Mondelēz. If you worked for the former Kraft or one of its subsidiaries manufacturing or distributing snack products, including former Danone or Cadbury products, you now work for Mondelēz or one of its subsidiaries. In some countries, the name change will not be immediate. Mondelēz Kraft Foods Group Oreo, Chips Ahoy, Fig Kraft macaroni and cheese Newtons, SnackWell’s, Stove Top stuffing Nilla wafers, Mallomars Kool-Aid and Capri Sun Nabisco crackers including drinks Ritz, Triscuit, Teddy Grahams, Deli brands including Oscar Honey Maid, Premium Mayer, Louis Rich, saltines, Planters nuts, Lunchables, Deli Creations, Cheese Nips, Wheat Thins, Claussen pickles Lu biscuits Philadelphia cream cheese Philadelphia cream cheese Kraft, Velveeta and Cracker Toblerone chocolate, Milka Barrel cheese candy bars, Cadbury, Green and Black’s Jell-O Trident/ Dentyne gum Cool Whip/Miracle Whip Halls A-1 steak sauce, Grey Poupon mustard Tang Vegemite Jacobs coffee Maxwell House coffee 888 Brand names in red are ‘power brands’ each generating revenue over USD 1 billion In North America, Maxwell House coffee is ‘grocery’ (Kraft Foods Group), but elsewhere coffee is Mondelēz.
    [Show full text]
  • Plastic Fact Sheet
    Fact Sheet Plastic Manufacturing plastics from recycled materials saves 70% of the energy required to make virgin plastic product from fossil fuels. Did you know…? Recycling plastic Australia produces more than 1.5 million tonnes of plastics All plastic is potentially recyclable, however, due to complex collection, every year, which is more than sorting and cleaning processes, only certain plastic bottles and containers 71kg per person. This includes: are currently accepted for recycling at your local Material Recovery Facility (MRF). Whether a type of plastic can be recycled in your area depends on its • 50,000 tonnes Plastic Identification Code. To help identify different plastics, manufacturers of soft drink bottles stamp a Plastic Identification Code on their products. This code is a number inside a triangle with chasing arrows, and is usually found on the bottom • 30,000 tonnes of the products, stamped on the plastic itself. of milk bottles • 10,000 tonnes of detergent At present plastic bottles and containers with the numbers 1, 2 and 5 are and shampoo bottles the most commonly recycled plastics, and include items such as milk and soft drink bottles and ice-cream containers. However, recycling technology is improving The rest is made up of shrink- all the time, and some local Councils are beginning to recycle other plastics, such wrap, film, shopping bags as 3, 4, 6 and 7. Check with your local Council, or look at the sticker on your and other types of plastics. recycling bin, to find out which plastic bottles and containers you can recycle. Australians used 3.9 billion plastic bags in 2007.
    [Show full text]
  • 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
    [Show full text]
  • Menupro Newlunch
    Lunch Specials Lobster Gyro Chicken Sandwich Lettuce, tomato, onions and Tzatziki Kasseri cheese, Kalamata olive sauce on pita. 20 tapenade, tomatoes and arugula. 12 Spartan Pita Souvlaki (pork or chicken) Leg of lamb, bulgur, pine nuts, onions, Served with lettuce tomato and pita. 12 tomatoes and Tzatziki sauce. 12 Lamburger Loukaniko Sandwich Grilled seasoned ground lamb, goat Mild Greek sausage, onions, peppers, cheese, arugula, tomatoes and pickled Tyrokafteri and Kasseri cheese. 10 onions. 14 Salmon Burger Gyro (Beef or Chicken) Sliced cucumbers, lettuce, tomatoes, On pita with lettuce, tomatoes, onions and taramosalata. 9 and Tzatziki sauce. 10 The Spanakopitta Burger Spaghetti and Meat Sauce Sautéed spinach, leeks, scallions and Thick spaghetti, hint of cinnamon and Dodoni Feta. 10 Kefalograviera cheese. 12 Grilled Vegetable Gyro Makaronia Spetsofai On pita with zucchini, squash, red Thick spaghetti, Greek sausage, peppers onions, red peppers, green peppers, onions tomatoes and Kefalograviera melted Kasseri cheese and Tzatziki cheese. 14 sauce. 9 Athenian Omelet Goat cheese, tomatoes and fries 9 Salads Horiatiki Prasini V - GF - The village salad - ripe V - GF - Romaine lettuce, tomatoes, tomatoes, onions, cucumbers, peppers, onions, cucumbers, peppers, kalamata kalamata olives, Feta cheese, wild olives, Feta cheese, wild Greek Greek oregano and extra virgin olive oregano, red wine vinegar and olive oil. oil. 12 12 Calamari (Fried or Grilled) Goat Cheese Mixed greens, grilled Haloumi cheese, V - GF - Mixed greens, tomatoes, figs, roasted red peppers, red onions, fennel, toasted almonds, red onions and wild Greek oregano and extra virgin pomegranate vinaigrette. 12 olive oil tomato vinaigrette. 16 Manouri Cheese Bulgur Wheat GF - Grapes, strawberries, Revithia, tomatoes, red onions, pine blackberries, sunflower seeds, romaine nuts, red peppers, cucumbers, raisins, lettuce and Greek yogurt honey arugula, Feta cheese and lemon garlic dressing.
    [Show full text]