Brazilian cheeses
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Brazilian cheeses
Descriptions of the best Brazilian cheeses
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Review – The Cheese Boutique | Susan eats London

Review – The Cheese Boutique | Susan eats London | Brazilian cheeses | Scoop.it
I am a squeezer. I fondle tomatoes and peaches for ripeness, I press the ends of melons, and I don't buy mangoes unless I can pick them up and smell them.
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Orne: La ferme de la Novère défend son camembert au lait cru fermier

Orne: La ferme de la Novère défend son camembert au lait cru fermier | Brazilian cheeses | Scoop.it

Producteurs de lait du côté de Domfront (Basse Normandie), Francine et Patrick Mercier, défenseurs du camembert au lait cru, lancent leurs propres fabrications fermières.


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Croquettes de pain au comté et au persil

Croquettes de pain au comté et au persil | Brazilian cheeses | Scoop.it
Euh… des croquettes de pain? Il faut bien trouver d’autres moyens que le pain perdu pour utiliser le pain sec qui nous reste de la veille. Gâcher c’est pas bien, les gens. Alors on recycle, on est green, et on ajoute un peu de persil pour revigorer le tout. Pourquoi pas des croquettes de pain, dans ce cas. C’est juste un moyen d’utiliser moins de farine ou de chapelure. Franchement c’est parfait pour l’apéro, ou en accompagnement végétarien, voire avec une salade.

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Edward Giobbi's Spaghetti alla Foriana

Edward Giobbi's Spaghetti alla Foriana | Brazilian cheeses | Scoop.it
An all-season pasta sauce made from your pantry, spice rack, and cheese bin -- in the time it takes water to boil.

 


Via Frank Haddad
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Terrine de berinjelas com Sainte-Maure de Touraine

Terrine de berinjelas com  Sainte-Maure de Touraine | Brazilian cheeses | Scoop.it

Ingredientes para 4 pessoas :

- 1 Sainte-Maure de Touraine
- 2 berinjelas
- 1 colher de azeite de oliva
- 4 folhas de gelatina neutra


Via Fromaginaire
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Homemade Cheese: Recipes for 50 Cheeses from Artisan ...

Homemade Cheese: Recipes for 50 Cheeses from Artisan ... | Brazilian cheeses | Scoop.it
Making cheese at home is one of the joys of a self-sufficient lifestyle, along with gardening, canning, and raising chickens. Author Janet Hurst is a twenty-year-veteran home cheesemaker, who shows you how to easily craft ...
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Crumble demi-sel aux poires et au Comté

Crumble demi-sel aux poires et au Comté | Brazilian cheeses | Scoop.it
Croquant dessus, fondant dessous : il n'en faut pas plus pour nous convaincre de faire crumbler nos recettes sucrées et salées !

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Quiche aux poireaux, Brie et pignons de pin grillés

Quiche aux poireaux, Brie et pignons de pin grillés | Brazilian cheeses | Scoop.it

Idéale en entrée ou pour un pique-nique à la campagne !


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Le taux de sel des fromages à l’étude

Le taux de sel des fromages à l’étude | Brazilian cheeses | Scoop.it
Au niveau français, européen et international, les travaux visant à préciser le rôle du sel dans la fabrication des fromages, à mesurer, maîtriser et optimiser son taux se poursuivent. De nouveaux programmes de recherche visent à approfondir les résultats déjà obtenus.

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Cheeses of Spain: variety is the key | Taylor Wimpey de España

Cheeses of Spain: variety is the key | Taylor Wimpey de España | Brazilian cheeses | Scoop.it
Spain is home to over 100 different cheeses: from unripened to mature, fermented, mould-ripened or smoked – a rich variety that underlines, among many other things, the sheer diversity of Spain's climates, landscapes and ...
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Tostadas de Camembert com Marmelo

Tostadas de Camembert com Marmelo | Brazilian cheeses | Scoop.it

Para 4 pessoas

 

12 unidades :

250g de doce de marmelo macio
1 camembert no ponto
4 fatias de pão preto
Pistaches


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Un vacherin Mont d'Or désigné meilleur fromage suisse

Un vacherin Mont d'Or désigné meilleur fromage suisse | Brazilian cheeses | Scoop.it
Le jury des 8e Swiss Cheese Awards a désigné un vacherin Mont d'Or AOC produit au Lieu comme le meilleur des 714 fromages dégustés. La phase finale de ces championnats suisses se tient jusqu'à dimanche à Bellinzone.

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Executive Q&A: Selling more than just milk - Wisconsin State Journal

Executive Q&A: Selling more than just milk - Wisconsin State Journal | Brazilian cheeses | Scoop.it
Executive Q&A: Selling more than just milkWisconsin State Journal"When you can't talk about 160 years of dairying traditions, or the cheese competitions your cheesemakers dominate, about the only thing you can do to try and overcome that is by making...
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What Is The World's Smelliest Cheese? Vieux Boulogne | Health ...

Vieux Boulogne, a soft, yet firm French cheese made from cow's milk and matured by washing with beer, tops a list of the smelliest cheeses reveals scientists today. The artisan-made cheese was tested for its smell along with ...
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Brazil: The Nearly Unknown Cheese Giant

Brazil: The Nearly Unknown Cheese Giant | Brazilian cheeses | Scoop.it

Brazil: The Nearly Unknown Cheese Giant


GUEST ARTICLE BY MAÎTRE FROMAGER JAIR JORGE LEANDRO


Jair Jorge Leandro is the leading cheese expert in Brazil. Last year he won a Gourmand World Cookbook Award for his book "Queijos: Do Campo à Mesa" ("Cheese: From Field To Table") in Paris. This year he will be back in Paris to present Brazilian cheese to the food professionals from all around the world.
For the Gourmand Magazine he wrote a short introduction to the cheese from his country.

Brazil is currently the sixth largest producer of cheese in the world with a volume slightly below that of the Netherlands, but due to its large population, per capita consumption is still very low, about 3.4 kg per capita, which is less than 20% of consumption in developed countries. These figures demonstrate the enormous potential for the cheese industry and to national exporters.

To arrive at the almost 700 000 tonnes of annual production today, the cheeses in Brazil went through distinct phases:

Although Brazil was discovered by the Portuguese in 1500 AD, the production of cheese has began slowly and very sparse till the end of the cycle of gold mining in the state of Minas Gerais. The main reason was that the producers did not want to sacrifice the calves for the production of rennet and waited the chance to have stomach of pigs, deer and other species of animals. Depending on the kind of coagulant used, the cheese come out differently each time.

Only after 1870 with the arrival of Holstein cows in a good area for milk production and an invitation made by one Portuguese businessman to two Dutch cheese makers to initiate the production of a Dutch Edam cheese-based, that used to come to Brazil via Portugal, so it was known as the the Kingdom Cheese (because Portugal was a Kingdom). After several failed attempts, they reached a good result and so was born the the Kingdom Cheese of Brazil.

They were packed in tin cans and shipped to markets in Sao Paulo and Rio de Janeiro. The distance from the center of production for the two main cities of the country caused the finish ripening cheese in cans at room temperature. This process unintentionally ended up turning the Brazilian cheese in a different cheese from the original Dutch and for many, with a superior taste to the original.
The curious thing is that this cheese still has the packaging tin and it’s hard to convince consumers that today they are no longer needed.

By 1920, a small wave of Danish immigrants reached the port of Rio de Janeiro and seeking for a place for the production of cheeses, they discovered Minas Gerais, where they began producing Danish cheeses but adapted to the terroir of the state. They left a huge contributing towards the cheese industry in Brazil and spread an entrepreneurial culture linked to the production of cheese, which remains today.
Finally, Italian immigrants brought their recipes for Parmesan, Provolone and Ricotta.

FROM GOURMAND MAGAZINE 

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Executive Q&A: Selling more than just milk - Wisconsin State Journal

Executive Q&A: Selling more than just milk - Wisconsin State Journal | Brazilian cheeses | Scoop.it
Executive Q&A: Selling more than just milkWisconsin State Journal"When you can't talk about 160 years of dairying traditions, or the cheese competitions your cheesemakers dominate, about the only thing you can do to try and overcome that is by making...
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Suisse : Râpe à parmesan lauréate du Prix Sommet Junior 2012

Suisse : Râpe à parmesan lauréate du Prix Sommet Junior 2012 | Brazilian cheeses | Scoop.it

La classe du lycée Saint-Ursule de Brigue remporte la première place du Prix Sommet Junior 2012 avec son projet de râpe à parmesan.
Le fait qu'il ne s'agisse pas d'une nouveauté mais de l'évolution d'un produit existant fut un élément déterminant pour le jury. 


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Quebec : Le fromage en fête

Quebec : Le fromage en fête | Brazilian cheeses | Scoop.it
Pour goûter à des dizaines de fromages québécois différents, rien ne vaut un festival. Celui de Victoriaville, qui avait lieu autrefois à Warwick, est certes le plus connu... mais il n'est plus le seul à faire découvrir le travail des fromagers d'ici.

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Brazil: The Nearly Unknown Cheese Giant

Brazil: The Nearly Unknown Cheese Giant | Brazilian cheeses | Scoop.it

Brazil: The Nearly Unknown Cheese Giant


GUEST ARTICLE BY MAÎTRE FROMAGER JAIR JORGE LEANDRO


Jair Jorge Leandro is the leading cheese expert in Brazil. Last year he won a Gourmand World Cookbook Award for his book "Queijos: Do Campo à Mesa" ("Cheese: From Field To Table") in Paris. This year he will be back in Paris to present Brazilian cheese to the food professionals from all around the world.
For the Gourmand Magazine he wrote a short introduction to the cheese from his country.

Brazil is currently the sixth largest producer of cheese in the world with a volume slightly below that of the Netherlands, but due to its large population, per capita consumption is still very low, about 3.4 kg per capita, which is less than 20% of consumption in developed countries. These figures demonstrate the enormous potential for the cheese industry and to national exporters.

To arrive at the almost 700 000 tonnes of annual production today, the cheeses in Brazil went through distinct phases:

Although Brazil was discovered by the Portuguese in 1500 AD, the production of cheese has began slowly and very sparse till the end of the cycle of gold mining in the state of Minas Gerais. The main reason was that the producers did not want to sacrifice the calves for the production of rennet and waited the chance to have stomach of pigs, deer and other species of animals. Depending on the kind of coagulant used, the cheese come out differently each time.

Only after 1870 with the arrival of Holstein cows in a good area for milk production and an invitation made by one Portuguese businessman to two Dutch cheese makers to initiate the production of a Dutch Edam cheese-based, that used to come to Brazil via Portugal, so it was known as the the Kingdom Cheese (because Portugal was a Kingdom). After several failed attempts, they reached a good result and so was born the the Kingdom Cheese of Brazil.

They were packed in tin cans and shipped to markets in Sao Paulo and Rio de Janeiro. The distance from the center of production for the two main cities of the country caused the finish ripening cheese in cans at room temperature. This process unintentionally ended up turning the Brazilian cheese in a different cheese from the original Dutch and for many, with a superior taste to the original.
The curious thing is that this cheese still has the packaging tin and it’s hard to convince consumers that today they are no longer needed.

By 1920, a small wave of Danish immigrants reached the port of Rio de Janeiro and seeking for a place for the production of cheeses, they discovered Minas Gerais, where they began producing Danish cheeses but adapted to the terroir of the state. They left a huge contributing towards the cheese industry in Brazil and spread an entrepreneurial culture linked to the production of cheese, which remains today.
Finally, Italian immigrants brought their recipes for Parmesan, Provolone and Ricotta.

FROM GOURMAND MAGAZINE 

more...
No comment yet.