Charcuterie Cheese

Total Page：16

File Type：pdf, Size：1020Kb

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 breast/five spice SOFT RIPENED CURED MEAT – SALAMIS Delice de Bourgogne Lincet France/cow/triple-cream brie Nduja spreadable/spicy/ paprika Champignon Brie with Mushrooms Germany/cow/earthy/triple-cream Goat Brie La Cabrie Wisconsin/goat/creamy/tangy Saint Randeaux Camembert France/cow/mild PREMIUM CHEESE ($2 upcharge) Rogue Creamery Smoky Bleu Oregon/cow/earthy/walnut shells Memoire Gouda Truffle Netherlands/cow/nutty/earthy Widmer 10 Year Cheddar Wisconsin/cow/nutty/sharp Humboldt Fog California/goat/soft-ripened/vegetable ash *cheese made with unpasteurized milk .

Copy Link

Recommended publications

Cured and Air Dried 1
Cured and Air Dried 1. Sobrasada Bellota Ibérico 2. Jamón Serrano 18 month 3. Mini Cooking Chorizo 4. Morcilla 5. Chorizo Ibérico Bellota Cure and simple Good meat, salt, smoke, time. The fundamentals of great curing are not complicated, so it’s extraordinary just how many different styles, flavours and textures can be found around the world. We’ve spent 20 years tracking down the very best in a cured meat odyssey that has seen us wander beneath holm oak trees in the Spanish dehesa, climb mountains in Italy and get hopelessly lost in the Scottish Highlands. The meaty treasures we’ve brought back range from hams and sausages to salamis and coppas, each with their own story to tell and unique flavours that are specific to a particular place. 1. An ancient art 4. The practice of preserving meat by drying, salting or smoking stretches back thousands of years and while the process has evolved, there has been a renaissance in traditional skills and techniques in recent years. Many of our artisan producers work in much the same way as their forefathers would have, creating truly authentic, exquisite flavours. If you would like to order from our range or want to know more about a product, please contact your Harvey & Brockless account manager or speak to our customer support team. 3. 2. 5. Smoked Air Dried Pork Loin Sliced 90g CA248 British Suffolk Salami, Brundish, Suffolk The latest edition to the Suffolk Salami range, cured and There’s been a cured meat revolution in the UK in recent years smoked on the farm it is a delicate finely textured meat that with a new generation of artisan producers developing air dried should be savoured as the focus of an antipasti board.
[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]
The Evaluation of Pathogen Survival in Dry Cured Charcuterie Style Sausages
University of Kentucky UKnowledge Theses and Dissertations--Animal and Food Sciences Animal and Food Sciences 2019 THE EVALUATION OF PATHOGEN SURVIVAL IN DRY CURED CHARCUTERIE STYLE SAUSAGES Jennifer Michelle McNeil University of Kentucky, [email protected] Digital Object Identifier: https://doi.org/10.13023/etd.2019.074 Right click to open a feedback form in a new tab to let us know how this document benefits ou.y Recommended Citation McNeil, Jennifer Michelle, "THE EVALUATION OF PATHOGEN SURVIVAL IN DRY CURED CHARCUTERIE STYLE SAUSAGES" (2019). Theses and Dissertations--Animal and Food Sciences. 102. https://uknowledge.uky.edu/animalsci_etds/102 This Master's Thesis is brought to you for free and open access by the Animal and Food Sciences at UKnowledge. It has been accepted for inclusion in Theses and Dissertations--Animal and Food Sciences by an authorized administrator of UKnowledge. For more information, please contact [email protected]. STUDENT AGREEMENT: I represent that my thesis or dissertation and abstract are my original work. Proper attribution has been given to all outside sources. I understand that I am solely responsible for obtaining any needed copyright permissions. I have obtained needed written permission statement(s) from the owner(s) of each third-party copyrighted matter to be included in my work, allowing electronic distribution (if such use is not permitted by the fair use doctrine) which will be submitted to UKnowledge as Additional File. I hereby grant to The University of Kentucky and its agents the irrevocable, non-exclusive, and royalty-free license to archive and make accessible my work in whole or in part in all forms of media, now or hereafter known.
[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]
Soups + Salads Charcuterie + Cheese Starters Raw +
• • ESTABLISHED “HE HAS SEEN 2020 THEM ALL.” • • STARTERS *Maryland Style Crab Cake 22 Black Hawk Farm Meatballs 16 Jumbo Lump Crab, Cajun Remoulade, Herb Salad Country Ham Pomodoro, Mozzarella, Focaccia Toast Deviled Eggs 15 Kung Pao Calamari 14 Paddlefish Caviar, Crème Fraiche, Rye Cracker Sorghum Chile Crisp, Peanut, Celery, Lime CHARCUTERIE + CHEESE TABLESIDE • SLICED TO ORDER Pony Board 25 Thoroughbred Board 44 Selection of 3 Meats & 3 Cheeses Selection of 6 Meats & 6 Cheeses An assortment of Peach Jam, Sorghum Mustard, House Made Pickles, Marcona Almonds, Honeycomb, and Pretzel Toast Points will be available with the Charcuterie + Cheese selections RAW + CHILLED TABLESIDE • FRESH SELECTIONS DAILY *East or West Coast Oyster 3.5 Maine Lobster Tail 14 *Chef’s Selection of Tartare I Ceviche I Crudo 14 Pacific Tiger Shrimp 3.5 Alaskan King Crab 36 ∞ Winner’s Circle Grand Plateau 130 ∞ Chef’s Selection Of Items From The Raw + Chilled Bar A selection of Old Bay Mignonette, Bloody Mary Cocktail, Horseradish + Lemon will be available with Raw Bar selections SOUPS + SALADS French Onion Soup 14 Matt Winn’s Wedge Salad 15 Copper & Kings Brandy, Kenny’s Kentucky Rose, Smoked Blue Cheese Dressing, Candied Broadbent Bacon, Duck Fat Crouton Preserved Tomato, Pickled Onion, Sieved Egg Lobster Bisque 14 Kentucky Bibb Lettuce 15 Butter Poached Lobster, Scallion Oil Mt. Tam Brie, Roasted Butternut Squash, Toasted Pumpkin Seeds, Spice Apple Cider Vinaigrette, Brioche Crouton Classic Caesar Salad 15 Romaine Lettuce, White Anchovies, Parmigiano-Reggiano, Garlic Wafer ∞ ADD PROTEIN ∞ *Verlasso Salmon 18 *Petite Filet of Beef 38 Heritage Chicken Breast 14 Grilled Tiger Prawns 16 *Please be advised that consuming undercooked or raw fish, shellfish, eggs, or meat may increase your risk of foodborne illness.
[Show full text]
First Thoughts the Cheeses Charcuterie Plate Housemade Pate, Surreyano
first thoughts the cheeses Charcuterie Plate Housemade Pate, Surreyano Ham, Toscano Salami, Caper Berries, Whole Grain Served with Baguette & Walnut Bread Mustard 10 Merguez Corn Dog Spanish Style Lamb Sausage, Cornmeal Batter, Gourmet Popcorn, Mustard Sauce Cheese is served in approxiamately 1 oz. portions. 7 Grilled Flat Bread Mini "Rustic Pizza", one cheese 4 Chef's Selection of Daily Ingredients 8 Stuffed Peppadew Peppers Small Sweet/Spicy Peppers, three cheese 12 Filled with Herb & Olive Ricotta Cheese 8 Tomato & Caramelized Onion Soup 6 five cheese 19 Veggies & Dip Seasonal Raw Vegetables, Ginger & Tomato Dip 4 Braised Pork Foreshank Slathered with a Barbecue Sauce, Rainbow Ridge "Meridian" Goat / NY Red Cabbage Slaw 11 Firefly Farms "Mountain Top Blue" Goat / MD greens Tumalo Farms "Tumalo Classico" Goat / OR Mesclun Fresh Herbs, Roasted Shallots, Seasonal Hudson Valley Camembert Sheep / NY Grilled Vegetables, Lemon Vinaigrette 7 Baby Arugula & Watercress Shaved Serrano Ham, Sally Jackson Sheep Raw Sheep / WA Crme Fraiche, Balsamic Vinaigrette 8 Shrimp Salad Baby Red Oak, Clementine Major Farms "Vermont Shepherd" Sheep / VT Vinaigrette 10 Warm Frisee Lardons, Poached Egg, White Wine Shepherd's Way "Big Woods Blue" Sheep / MN Vin 9 Grilled Caesar Romaine Hearts, White Anchovies 8 Cowgirl Creamery "Mt. Tam" Cow / CA Add Chicken 13 Add Shrimp 15 Meadow Creek Dairy "White Top" Cow / VA thoughts on bread Chaples "Cave Aged" Raw Cow / MD hot Uplands Cheese "Pleasant Ridge Reserve" Cow / WI Grilled Gruyere & Ham Dijon Mustard, on White 8 Hooks "Gorgonzola" Cow / WI Grilled Humboldt Fog & Pear on White 7 Carr Valley "Gran Canaria" Goat / Sheep / Cow / WI Grilled Pleasant Ridge W.
[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]
CHAPTER-2 Charcutierie Introduction: Charcuterie (From Either the French Chair Cuite = Cooked Meat, Or the French Cuiseur De
CHAPTER-2 Charcutierie Introduction: Charcuterie (from either the French chair cuite = cooked meat, or the French cuiseur de chair = cook of meat) is the branch of cooking devoted to prepared meat products such as sausage primarily from pork. The practice goes back to ancient times and can involve the chemical preservation of meats; it is also a means of using up various meat scraps. Hams, for instance, whether smoked, air-cured, salted, or treated by chemical means, are examples of charcuterie. The French word for a person who prepares charcuterie is charcutier , and that is generally translated into English as "pork butcher." This has led to the mistaken belief that charcuterie can only involve pork. The word refers to the products, particularly (but not limited to) pork specialties such as pâtés, roulades, galantines, crépinettes, etc., which are made and sold in a delicatessen-style shop, also called a charcuterie." SAUSAGE A simple definition of sausage would be ‘the coarse or finely comminuted (Comminuted means diced, ground, chopped, emulsified or otherwise reduced to minute particles by mechanical means) meat product prepared from one or more kind of meat or meat by-products, containing various amounts of water, usually seasoned and frequently cured .’ A sausage is a food usually made from ground meat , often pork , beef or veal , along with salt, spices and other flavouring and preserving agents filed into a casing traditionally made from intestine , but sometimes synthetic. Sausage making is a traditional food preservation technique. Sausages may be preserved by curing , drying (often in association with fermentation or culturing, which can contribute to preservation), smoking or freezing.
[Show 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
[Show full text]
The Tasty World of Charcuterie
Welcome to the DISCOVER THE FLAVORS Tasty World of Charcuterie IN YOUR CHARCUTERIE BOX Charcuterie (SHär’kooduh-ree) is how the French refer to smoked, cured or cooked meats. This box of charcuterie is packed with exciting flavors you’re sure to enjoy. These traditional methods of preservation were perfected in the days before refrigeration. Our charcuterie collections contain different combinations of the products below.* Bon appétit! You’ve probably already enjoyed charcuterie; ever had bacon, salami or ham? Pork Saucisson Sec: Ready-to-eat dry-cured pork sausage, similar to salami Slice thinly and serve with black truffle butter on bread, or pizza; dice for carbonara MAKING A CHARCUTERIE PLATE Duck Saucisson Sec: Ready-to-eat dry-cured duck sausage with warming spices A charcuterie plate is probably one of the easiest, Slice thinly and serve on charcuterie board; crumble and add to fried rice and most impressive appetizers to serve. 1. On a board or platter, arrange an assortment of ready-to-eat charcuterie. Wild Boar Saucisson Sec: Ready-to-eat dry-cured wild boar sausage, robustly flavored Dice, add to pasta salad; slice thinly for cheese and charcuterie plate 2. Add a variety of complementary sides and condiments. Our recommendations - items likely in your pantry or readily available Black Truffle Butter: Ready-to-eat butter studded with pieces of black truffle at your local grocer - include: Pairs well with eggs, bread, potatoes, pasta or popcorn; add a dollop to a steak before serving; • Something acidic like cornichons/tart pickles, mustard or olives add to a charcuterie plate; pair with saucisson sec on a slice of bread • Something sweet like chutney, raw and/or dried fruits such as figs, grapes or melon Chorizo Sausage: Ready-to-eat fully-cooked heritage-breed pork sausage with a little spice • Sliced rustic bread and/or plain crackers Slice and serve at room temperature on charcuterie board; sauté or grill for paella, soups or stews A hearty red wine always pairs well with a charcuterie plate.
[Show full text]
Metropolitan Meat, Seafood & Poultry
METROPOLITAN MEAT, SEAFOOD & POULTRY 301.772.0060 | 800.522.0060 WWW.METROPOULTRY.COM MEAT Product Code Description Vendor Packed 11883 ANDOUILLE SAUSAGE LINK 3.75oz LOCAL STACHOWSKI 10# Cs 11776 BLOOD SAUSAGE LINK 4oz LOCAL STACHOWSKI 10# Cs 3033 BRESAOLA (BEEF) CITTERIO 3# avg 11463 CALABRESE SALAMI OLLI SALUMERIA 2/5.7# 11279 CAPICOLA HAM HOT CITTERIO 2/6# avg 11083 CAPICOLA HAM SWEET CITTERIO 2/6# avg 11120 CHORIZO LARGE ROUND DRY CURED CITTERIO 4/3.5# avg 11257 CHORIZO SAUSAGE HOT LINK 4oz LOCAL LOGAN BRAND 10# Cs 11256 CHORIZO SAUSAGE MILD LINK 4oz LOCAL LOGAN BRAND 10# Cs 2729 CHORIZO SMOKED SAUSAGE 4oz FROEHLICH'S 2/5# 11340 COPPA HOT OLLI SALUMERIA 2/2.5# 11352 COPPA SWEET OLLI SALUMERIA 2/2.5# 11050 DUCK BREAST PROSCIUTTO 11oz FROZEN LOCAL MEATCRAFTERS 4/11oz 11779 FOIE GRAS GRADE "A" FRESH HUDSON VALLEY 1.5# avg 1149 FOIE GRAS SLICED PORTIONS FROZEN 2oz HUDSON VALLEY 16/2oz 11377 GENOA SALAMI OLLI SALUMERIA 2/5.7# 11272 HAM PROSCIUTTO DI PARMA BONELESS CITTERIO 13# avg 11018 HAM PROSCIUTTO SILVER BONELESS CITTERIO 11# avg 11284 HAM SERRANO JAMON BONELESS CITTERIO 10# avg 11277 MORTADELLA PLAIN CITTERIO 4/6# avg 11090 MORTADELLA w/ PISTACHIO CITTERIO 4/6# avg 11651 NORCINO SALAMI OLLI SALUMERIA 20/6oz 11753 PATE CHICKEN TERRINE w/ PISTASHIOS LOCAL STACHOWSKI 3.5# avg 11766 PATE DE CAMPAGNE LOCAL STACHOWSKI 3.5# avg 11765 PATE DUCK LOCAL STACHOWSKI 3.5# avg 11704 PATE PHEASANT LOCAL STACHOWSKI 3.5# avg 11476 PROSCIUTTO OLLI SALUMERIA 13# Pc 11227 SALAMI ARARAT 7oz LOCAL MEATCRAFTERS 8/7oz 11181 SALAMI CACCIATORE 7oz LOCAL MEATCRAFTERS
[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]