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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. -
Specialty Cheese Some Items May Require Pre-Order Contact Your Sales Representative for More Information California Blue Item Origin / Milk Description
Specialty Cheese Some items may require pre-order Contact your sales representative for more information California Blue Item Origin / Milk Description Point Reyes Marshall, CA Made with milk from cows that graze on the Original Blue Raw certified organic, green pastured hills overlooking 9172 ~6 LB Wheel Cow Milk Tomales Bay, this blue is made with hours of 11565 5 LB Crumbles milking and then ages for a minimum of six Pre-order: months resulting in a creamier style. Point Reyes Marshall, CA Inspired by the sheer natural beauty and cool Bay Blue Pasteurized coastal climate of Point Reyes, Bay Blue is a 17293 ~5 LB Wheel Cow Milk rustic-style blue cheese, with a beautiful natural Pre-order: rind, fudgy texture, and a sweet, salted caramel finish. Shaft's CA / WI A savory, full flavored blue cheese aged for a Blue Cheese Pasteurized minimum of one year. Made in Wisconsin by a 8267 ~6 LB Wheel Cow Milk Master Cheesemaker, this cheese is aged in Pre-order: HYW California - in an abandoned gold mine converted into the perfect aging facility. Shaft's CA / WI A classic, elegant bleu vein cheese aged for a Ellie's Blue Cheese Pasteurized minimum of 24 months. The additional aging 12492 ~3 LB Wheel Cow Milk process creates a rare and unique cheese that Pre-order: HYW has a smooth, creamy taste with a sweet finish. Cheddar Item Origin / Milk Description Fiscalini Cheese Co Modesto, CA Fiscalini's Bandage Wrapped Cheddar is made Bandage Wrapped Pasteurized using traditional methods and aged for at least 16 Cheddar Cow Milk months. -
Australian Glossary
AUSTRALIAN GLOSSARY 3. Fresh Cut Vegetables - Vegetable Mixes 4. Vegetables Whole – Garnish – Chopped Herbs 5. Washed Lettuce / Greens – Sautee Vegetables 6. Bakers Mixes – Sandwich lines – Peeled Fruit – 7. Salads 8. Gourmet Salads 9. Chopped Garlic – Antipasto Lines – Dolmades 10. Dips 11. Yoghurt – Mayo + Egg Products 12. Breakfast Products - Cream 13. Cheese – local + imported, Butter, Yoghurt 14. Cheese 50. Ingredients Asian 15. Cheese 51. Ingredients Asian 16. Cheese 52. Ingredients Asian 17. Cheese / Crackers 53. Ingredients Asian 18. Pasta Fresh and Dry 54. Ingredients Asian – Ingredients Larder 55. Ingredients Larder 19. Pasta Dry 20. Meal Solutions – Soup – Mash – Meal Bases - 56. Ingredients Larder – vanilla beans - truffles 57. Larder – Stock Lines – Canned Vegetables lasagne 21. Meal Solutions – Quiche - Frittata – Burgers – 58. Larder - Canned Vegetables, Fruits – Pickled Vegetables Wet dishes 22 Vegetarian Wet Dishes – PC Meals – Pizza Bases 59. Nuts, Legumes, Dried Fruit 23. Stocks and Sauces 60. Fingerfood 24. Sous Vide + Cooked Meat Products 61. Fingerfood – Hand Made 25. Chilli Con Carne – Lamb Shanks 62. Fingerfood – Hand Made – Asian 26. Chicken Products – Kiev, Schnitzel, Filo 63. Fingerfood – Hand Made Asian 27. Chicken Products - Wing on Kiev’s – 64. Fingerfood –- Hakka 28. Smallgoods – Chorizo 65. Bakery Products – Pies + Pasties 29. Small Goods TIBALDI 66. Bakery Products – Filo Pastries + Pide + Bread 30. Smallgoods – Slow Cured &Gourmet Sausages 67. Bakery Products – Crepes + Waffles 31. Smallgoods - Casalingo Danish Pastries – Pastry Rolls 32. Seafood – White Anchovies - Phillips Crab Meat 68. Ingredients Pastry – Confectionary, Crackers, 33. Seafood – Caviar – Pickled Seafood 69. Kez’s Biscuits 34. Mexican Products – Oil Vinegar Vincotto, Verjuice 70. GF Bread & Bakery 35. Mexican Products 71. -
Galena River Wine & Cheese
DUBUQUE365.com GALENA RIVER WINE & CHEESE REVISITED BY RICH BELMONT All these cheeses have interesting stories you can relate to your select the Valpolicella Ripasso 2010. Ripasso wines are for those friends so they will think you are a cheese nerd. For example, the who love strong reds but can’t always afford Amarone. French Morbier has a small line of grape leaf ash separating the morning and afternoon cream layers. The French Raclette which Other excellent wines include Casaloste 2009 Fattoria Rodáno means “to scrape” is a string cheese usually shaved off the block Chianti Classico; Sangiovese 2012 Di Majo Norante; Citra and melted onto potatoes or vegetables. The Belgium Chimay Montepulciano D’Abruzzo 2012; Baci Dolci Sweet Kiss; Stefano Cheese is made by Chimay Monks, the same order of monks at Farina Mosato d’ Asti and the Stefano Christiani 2012 Pinot the New Melleray Abby near Dubuque. The Manchego, a Spanish Grigio. There are also dessert wines and cordials. Like the cheese aged 12 months is made from 100% Manchega sheep ChocoVine: a combination of Dutch chocolate with French milk and is the most popular cheese eaten in France. The cheese cabernet or the exotic Sōmrus meaning “Nectar of the Gods” in spread Wensleydale Gourmandise flavored with Kirsch, the clear Hindi made from a recipe dating back to 2600 BC. This Indian Are you having a holiday party and trying to think of a way to brandy distilled from cherries. The Sartori Bella Vitano Raspberry Cream Liqueur is made in the US by artfully blending pure make it happen quickly and easily? Here is a great idea: make it a is a Wisconsin cheese aged a minimum of 8 months with a cream, Caribbean rum, cardamom, saffron, almonds, pistachios wine, beer and cheese party! texture of parmesan and a sweetness of creamy cheddar soaked and rose. -
Brie/Camembert
“Cheesemaking Made Easy” Brie/Camembert Kate Johnson, The Art of Cheese, LLC www.theartofcheese.com www.facebook.com/artofcheese Equipment Needed: Stainless Steel Pot (1 or 2 Gallon) w/ lid Slotted Spoon Cheese thermometer Large Knife Cheese Form (mold) or Basket Cheese Mat or Tray with holes Dorm refrigerator (for aging your cheese) Ingredients: Fresh or store-bought whole milk, pasteurized (goat’s or cow’s milk) Mesophilic Starter Culture Penicillium candidum mold spores Rennet Cheese salt (or non-iodized sea salt) Ash (optional) To Pasteurize Milk Option 1: Heat milk to 145 degrees stirring constantly. Hold at that temp for 30 minutes. Cool quickly in an ice water bath. Option 2: Heat milk to 161-165 degrees stirring constantly. Hold at that temp for 30 seconds. Cool quickly in an ice water bath. Raw Milk CSA's: www.rawmilkcolorado.org Copyright © 2018 The Art of Cheese www.theartofcheese.com [email protected] Cheesemaking Supply Resources 1. New England Cheesemaking Supply Company, www.cheesemaking.com 2. Artisan Geek, http://artisangeek.com 3. Grape and Granary, www.grapeandgranary.com 4. Hoegger Supply Company, www.thegoatstore.com 5. www.cheesesupply.com Books on Cheesemaking 1. Home Cheese Making by Ricki Carroll 2. 200 Easy Homemade Cheese Recipes by Debra Amrein-Boyes 3. Kitchen Creamery by Louella Hill Lactic Recipes vs Fully Renneted Recipes Lactic Recipes (often rennet-assisted): • Made with little or no rennet and rely primarily on the action of the bacteria converting the milk lactose to lactic acid • Examples: Fresh Mold-Ripened Goat Cheese, Selles sur Cher (Southern French style cheese traditionally made from goat’s milk), Brie de Melun (Northern French lactic acid vs animal rennet cheese considered to be the ancestor of all Bries traditionally made with raw cow’s milk). -
2020 World Championship Cheese Contest
2020 World Championship Cheese Contest Winners, Scores, Highlights March 3-5, 2020 | Madison, Wisconsin ® presented by the Cheese Reporter and the Wisconsin Cheese Makers Association World Cheese Contest ® Champions 2020 1998 1976 MICHAEL SPYCHER & PER OLESEN RYKELE SYTSEMA GOURMINO AG Denmark Netherlands Switzerland 1996 1974 2018 HANS DEKKERS GLEN WARD MICHEL TOUYAROU & Netherlands Wisconsin, USA SAVENCIA CHEESE USA France 1994 1972 JENS JENSEN DOMENICO ROCCA 2016 Denmark Italy TEAM EMMI ROTH USA Fitchburg, Wisconsin USA 1992 1970 OLE BRANDER LARRY HARMS 2014 Denmark Iowa, USA GERARD SINNESBERGER Gams, Switzerland 1990 1968 JOSEF SCHROLL HARVEY SCHNEIDER 2012 Austria Wisconsin, USA TEAM STEENDEREN Wolvega, Netherlands 1988 1966 DALE OLSON LOUIS BIDDLE 2010 Wisconsin, USA Wisconsin, USA CEDRIC VUILLE Switzerland 1986 1964 REJEAN GALIPEAU IRVING CUTT 2008 Ontario, Canada Ontario, Canada MICHAEL SPYCHER Switzerland 1984 1962 ROLAND TESS VINCENT THOMPSON 2006 Wisconsin, USA Wisconsin, USA CHRISTIAN WUTHRICH Switzerland 1982 1960 JULIE HOOK CARL HUBER 2004 Wisconsin, USA Wisconsin, USA MEINT SCHEENSTRA Netherlands 1980 1958 LEIF OLESEN RONALD E. JOHNSON 2002 Denmark Wisconsin, USA CRAIG SCENEY Australia 1978 1957 FRANZ HABERLANDER JOHN C. REDISKE 2000 Austria Wisconsin, USA KEVIN WALSH Tasmania, Australia Discovering the Winning World’s Best Dairy Results Wisconsin Cheese Makers Association was honored to host an international team of judges and an impressive array of samples of 2020 cheese, butter, yogurt and dairy ingredients from around the globe at the 2020 World Championship Cheese Contest March 3-5 in Madison. World Champion It was our largest event ever, with a breath-taking 3,667 entries from Michael Spycher, Mountain 26 nations and 36 American states. -
Innovation and Marketing Strategies for PDO Products: the Case of “Parmigiano Reggiano” As an Ingredient
Innovation and marketing strategies for PDO products: the case of “Parmigiano Reggiano” as an ingredient Maria Cecilia Mancini – Claudio Consiglieri Department of Economics - Parma University The aim } The aim is to examine one type of innovation, the use of placed-based products as ingredients and a strategy to re-launch those products having a mature market. } The research aims to focus on possible consequences on the market and identify medium - long term critical aspects. Outline } The context of the research } The theoretical framework: product life cycle and information asymmetry } The case study: the PDO Parmigiano Reggiano cheese as ingredient in processed cheese (triangles and slices) } Final remarks The context of the research } Typical products and sustainable development of rural areas } Typical products and their positioning in the framework of the new patterns of food consumption } Consumer needs change depending on consumption contexts } What are efficient marketing strategies for typical products? } There’s no a single strategy. The theoretical framework: the product life cycle Life cycle of an agri-food product Source: Kotler and Scott, 1998 The theoretical framework: the information asymmetry } Information asymmetry exists on a market where not all agents have the necessary information available to make an optimum allocation of resources (Akerlof, 1970; Klein and Leffler, 1981, Shapiro, 1983, Stiglitz 1987) and this leads to lack of information which works to consumers’ disadvantage when they are not able to verify credence attributes (Darby and Kami, 1973; Anania and Nisticò, 2004). Relationship between information asimmetry and “PDO product as ingredient” strategy PDO PRODUCT AS INGREDIENT Credence attributes asimmetry PROCESSED FOOD PRODUCTS Communication of credence attributes Information MARKET A case study from the dairy sector: PDO Parmigiano Reggiano cheese In Italy, Parmigiano Reggiano cheese is an example of a PDO product in the commercial stage of maturity. -
Studies on a Newly Developed White Cheese. Edward Halim Youssef Louisiana State University and Agricultural & Mechanical College
Louisiana State University LSU Digital Commons LSU Historical Dissertations and Theses Graduate School 1971 Studies on a Newly Developed White Cheese. Edward Halim Youssef Louisiana State University and Agricultural & Mechanical College Follow this and additional works at: https://digitalcommons.lsu.edu/gradschool_disstheses Recommended Citation Youssef, Edward Halim, "Studies on a Newly Developed White Cheese." (1971). LSU Historical Dissertations and Theses. 2101. https://digitalcommons.lsu.edu/gradschool_disstheses/2101 This Dissertation is brought to you for free and open access by the Graduate School at LSU Digital Commons. It has been accepted for inclusion in LSU Historical Dissertations and Theses by an authorized administrator of LSU Digital Commons. For more information, please contact [email protected]. 72-3537 YOUSSEF, Edward Halim, 1939- STUDIES ON A NEWLY DEVELOPED WHITE CHEESE. The Louisiana State University and Agricultural and Mechanical College, Ph.D., 1971 Agriculture, general I University Microfilms, A XEROX Company, Ann Arbor, Michigan @ 1971 EDWARD HALIM YOUSSEF ALL RIGHTS RESERVED THIS DISSERTATION HAS BEEN MICROFILMED EXACTLY AS RECEIVED STUDIES ON A NEWLY DEVELOPED WHITE CHEESE A Dissertation Submitted to the Graduate Faculty of the Louisiana State University and Agricultural and Mechanical College in partial fulfillment of the requirements for the degree of Doctor of Philosophy in Hie Department of Dairy Science by Edward Halim Youssef B.S., Ain Shames University, Cairo, Egypt, 1959 M.S., Ain Shames University, Cairo, Egypt, 1966 August, 1971 t / PLEASE NOTE: Some Pages have in d is tin c t prin t. Filmed as received. UNIVERSITY MICROFILMS ACKNOWLEDGMENTS The author is grateful to his major Professor, Dr. J. -
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. -
Cheese Selections
PAGE ONE CHEESE SELECTIONS ITEM SOLD BY LB. ORDER ea VERMONT B&C FRENCH CRÈME FRAICHE 8 OZ $6.99 ea VALBRESO FRENCH FETA 7 OZ $5.99 ea BELGIOI MASCARPONE CHEESE 8 OZ $3.99 ea BELGIOI MOZZARELLA OVOLINI CHEESE 8 OZ $4.99 ea BELGIOI MOZZARELLA CILIEGINE CHEESE 8 OZ $4.99 ea BEL GIO MOZZARELLA PEARLS 8 OZ $4.99 ea BEL GIO MOZZARELLA SLICED 16 OZ $6.99 ea BEL GIO MOZZARELLA LOG FRESH 16 OZ $7.49 ea BEL GIOIOSO BURRATA 8 OZ $5.79 ea BEL GIOIOSO PARMESAN CHEESE 8 OZ $5.99 ea BEL GIOIOSO ASIAGO CHEESE 8 OZ $5.99 ea BEL GIOIOSO FONTINA CHEESE 8 OZ $6.49 ea RENY-PICOT BRIE CHEESE 8 OZ $5.49 ea LGH COW MINI BABYBEL ORIG RED 4.5 OZ $5.79 ea LAUGHING COW MINI BABYBEL LIGHT 4.5 OZ $5.79 ea LAUGHING COW BABYBEL GOUDA 6PACK 4.5 OZ $5.79 ea LAUGHING COW ORIGINAL 6 OZ $3.99 ea LAUGHING COW GARLIC/HERB LIGHT 6 OZ $3.99 ea LAUGHING COW MINI BABYBEL WHITE CHED 4.2 OZ $4.99 ea ATHENOS FETA REDUCED FAT 5 OZ $5.99 ea ATHENOS FETA CRUMBLES 8 OZ $5.29 ea ATHENOS FETA CHUNK 8 OZ $5.29 ea MICELI'S RICOTTA CHEESE TRADITIONAL 15 OZ $4.99 ea MICELI'S RICOTTA CHEESE LOW-FAT 15 OZ $4.99 ea POLLY-O MOZZARELLA WHOLE MILK 16 OZ $8.49 ea TILLAMOOK COLBY JACK CHEESE 8 OZ $4.99 ea TILLAMOOK SHARP CHEDDAR CHEESE 8 OZ $5.49 ea TILLAMOOK MONTEREY JACK CHEESE 8 OZ $4.99 ea TILLAMOOK PEPPER JACK CHEESE 8 OZ $4.99 ea TILLAMOOK XTRA SHARP CHED 8 OZ $5.99 ea TILLAMOOK VINTAGE WHITE SHARP 2 YR 8 OZ $5.99 ea TILLAMOOK MED CHED KOSHER 8 OZ $4.99 ea TILLAMOOK SLICED MED CHED 12 OZ $7.99 ea TILLAMOOK SLICED SHRP CHEDDAR 12 OZ $7.99 ea TILLAMOOK SLICED SWISS CHEESE 12 OZ $7.99 ea TILLAMOOK SLICED PEPPERJACK 12 OZ $7.99 ea LE CHATELAIN CAMEMBERT 8 OZ $7.99 ea CABOT XTRA SHARP SPREAD CHEDDAR 8 OZ $5.99 ea CABOT VT SHARP CHEDDAR CHEESE 8 OZ $5.99 ea CABOT XTRA SHARP WHT CHEDDAR 8 OZ $5.99 ea CABOT SERIOUS SHARP WHT CHEDDAR 8 OZ $5.99 ea CABOT HOT HABANERO CHEDDAR 8 OZ $5.99 ea CABOT CHEDDAR CHEESE RF 8 OZ $5.99 PAGE TWO lb RAW MILK GOAT CHEDDAR $9.99 lb MT. -
Bovine Benefactories: an Examination of the Role of Religion in Cow Sanctuaries Across the United States
BOVINE BENEFACTORIES: AN EXAMINATION OF THE ROLE OF RELIGION IN COW SANCTUARIES ACROSS THE UNITED STATES _______________________________________________________________ A Dissertation Submitted to the Temple University Graduate Board _______________________________________________________________ In Partial Fulfillment of the Requirements for the Degree DOCTOR OF PHILOSOPHY ________________________________________________________________ by Thomas Hellmuth Berendt August, 2018 Examing Committee Members: Sydney White, Advisory Chair, TU Department of Religion Terry Rey, TU Department of Religion Laura Levitt, TU Department of Religion Tom Waidzunas, External Member, TU Deparment of Sociology ABSTRACT This study examines the growing phenomenon to protect the bovine in the United States and will question to what extent religion plays a role in the formation of bovine sanctuaries. My research has unearthed that there are approximately 454 animal sanctuaries in the United States, of which 146 are dedicated to farm animals. However, of this 166 only 4 are dedicated to pigs, while 17 are specifically dedicated to the bovine. Furthermore, another 50, though not specifically dedicated to cows, do use the cow as the main symbol for their logo. Therefore the bovine is seemingly more represented and protected than any other farm animal in sanctuaries across the United States. The question is why the bovine, and how much has religion played a role in elevating this particular animal above all others. Furthermore, what constitutes a sanctuary? Does -
Scandinavian Cheeses Malcom Jarvis Quesodiego Cheese Club, 19 February 2013
Scandinavian Cheeses Malcom Jarvis QuesoDiego Cheese Club, 19 February 2013 Scandinavia is a historical region in Northern Europe characterized by a common ethno- cultural Germanic heritage and related languages. This region encompasses three kingdoms of Denmark, Norway, and Sweden. Modern Norway and Sweden proper are situated on the Scandinavian Peninsula, whereas modern Denmark is situated on the Danish islands and Jutland. Sometimes the term Scandinavia is also taken to include Iceland, the Faroe Islands, and Finland, on account of their historical association with the Scandinavian countries. Such usage, however, may be considered inaccurate in the area itself, where the term Nordic countries instead refers to this broader group. The vast majority of the human population of Scandinavia are Scandinavians, descended from several (North) Germanic tribes who originally inhabited the southern part of Scandinavia and what is now northern Germany, who spoke a Germanic language Pairing wines and cheeses from the same region is a good, “safe” place to start wine and cheese combinations. Unfortunately, the Scandinavian countries do not make any good wine that I am aware of. Cheeses Of Norway Gammelost It is a traditional Norwegian ripened table cheese with irregular blue veins made principally in the counties of Hardanger and Sogn. It is rich in protein with low fat content, measuring 1% fat and 50% protein. Moisture, not more than 52 percent (usually 46 to 52 percent) ash, 2.5 percent; and salt (in the ash), 1 percent Its name translates as "old cheese" because the rind grows a mould that makes it look old before its time.