Sélection Fromi

Sélection Fromi
O
Contents
ssau Iraty AOP Fromi
6
Fromi Chaud Aromatique
3
SELECTION ARGENTAL
23
P
Petit Grès du Jura
10
SELECTION PICANDINE
32
Petit Grès Savarin
10
Petit Préféré de Fromi
10
40
SELECTION MARQUES EXCLUSIVES 42
FROMI SALES SUPPORTS
LITTLE FROMI CHEESE SCHOOL
45
46
YOUR SALES CONTACT IN THE USA 51
Fromi Chaud Chèvre
22
Petit Brebis d’Argental
27
Fromi Chaud Poivre
22
Petit Sapin
9
Picandou
37
Picandou à Tartiner
Picandou Frais x 2
Pico Affiné
Préféré de Fromi
Pyrénées d’Argental
Portion
T
Boat Shipment
26
Basque d’Argental Portion
27
Bastide d’Argental
Beaufort AOP Fromi
26
8
Bleu d’Auvergne AOP La Véronne
43
Brebirousse d’Argental
25
Brebis d’Argental
25
A
11
16
38
Grès du Maquis
16
Grès Savarin
15
26
26
27
6
Page
J
13
rebirousse d’Argental
29
19
Microfiltrated milk
angres AOP Chalancey
41
Lingot d’Argental
29
Thermised
milk
L
M
axi-Bocage
44
Mini Brochettes
18
Mini Gourmandises
17
Mini Picandou
39
Mini Quatre Feuilles Fromi
21
Munster Géromé AOP Fromi
11
P
19
Petit Camembert Fromi à la
20
Petit Brebirousse d’Argental
31
Petit Camembert Bocage Tradition
44
Brebis d’Argental
29
Petit Chèvre d’Argental
31
Brillat Savarin aux Truffes
12
Petit Grès Aligoté
19
5
Brillat Savarin Fromi
15
Petit Grès Champenois
7
Brillat Savarin Fromi
21
Petit Grès Crémeux
Brillat Savarin Fromi
7
Brillat Savarin Nature Fromi
12
Petit Grès de Chèvre frais
14
Brillat Savarin Fromi LS
9
Brillat Savarin Nature Fromi LS
20
Petit Grès des Vosges
16
Brique d’Argental
31
Petit Grès des Vosges
Bûchettes de Chèvre
39
au Champagne
C
amembert Bocage Tradition
43
Chèvre d’Argental
25
Comté AOP
9
Comté AOP de Fruitière
5
17
21
16
Petit Grès des Vosges au
C
amembert Bocage Tradition
44
Confit de Beaujolais
16
16
12
Petit Grès des Vosges aux Truffes
Causses d’Argental
30
Petit Grès du Nord
20
15
Carré aux Herbes Fromi
Confiture Picandou
38
Cendré d’Argental
30
Petit Grès du Poitou affiné
Crémeux d’Argental
26
Chabichou du Poitou AOP Fromi
14
Petit Grès du Poitou affiné LS
21
Petit Grès fourré à la Tapenade
20
Chabichou du Poitou AOP Fromi
D
élice d’Argental
F
25
Coque
19
Petit Livarot AOP Fromi
18
Chabisfeuille
39
Petit Munster AOP Fromi
17
Chablis Chalancey
41
Petit Vigneron Fromi
17
39
39
ourme d’Ambert AOP Fromi
6
Chaource AOP Fromi
17
Picandou Affiné
Fromage des Cîmes
7
Chèvre d’Argental
28
Picolive
Chèvre d’Argental Allégé
28
G
R
rand Cru du Jura
8
Cœur Gourmand Fromi 50 g
14
Grès des Vosges
6
Cœur Gourmand Fromi 50 g
15
8
Cœur Gourmand Fromi 50 g LS
19
Crémeux d’Argental
29
Crottins de Chèvre enrobés Fromi
20
S
12
Sainte Maure Fromi
13
Sainte Maure Fromi Coque
21
Grès du Jura
J
urassic Fromi
6
Crottins enrobés Fromi
L
ingot d’Argental
M
26
28
Délice d’Argental LS
30
Délice de Fromi
axi-Bocage
43
Mimolette Beffroi
43
Morbier AOP «Petit Sapin» Fromi
D
élice d’Argental
5
E
poisses AOP Chalancey
16
41
Raw milk
11
Brillat Savarin Affiné Frais Fromi
38
E w e ’s m i l k
Jurassic LS
Brie Fromi
Bûchettes de Chèvre
G o a t ’s m i l k
Jurassic Fromi
Moutarde de Meaux
B
14
Grès des Vosges aux Truffes
alet Fromi
bondance AOP Fermier Fromi
14
Grès des Vosges
Page
asque d’Argental
Gourmandises de Chèvre
37
Air Shipment
Cheese
alet Normand
37
omme de Savoie de Fruitière
Fromi
G
13
8
Legend
C o w ’s m i l k
Grès Champenois
Roquefort AOP d’Argental
B
18
22
27
R
Cheese
31
etit Brebirousse d’Argental
oquefort AOP d’Argental
Index
leur d’Argental
Fourme d’Ambert AOP Fromi
SELECTION FROMI
SELECTION CHALANCEY
F
aclette d’Argental
30
aint Marcellin Fromi
18
Saint Patrick
44
Product for
self-service
Sélection Fromi
3
Sélection Fromi
• Fromi was founded in 1969 by Mr. David with the goal of
helping small French cheesemakers export their products.
• This objective has remained unchanged for Fromi for almost
40 years and Fromi is still committed today to protecting small,
independent French cheesemakers.
• Fromi is also involved in bringing unique products to the
market.
• Fromi exports its products to more than 30 countries.
• Fromi deals with the most sophisticated customers on the
market.
Xavier David,
Founder of Fromi
The Products
• All of the products bearing the name Fromi or Argental are carefully selected at the
cheesemaker’s and are sampled on site on a quarterly basis.
• Each delivery of cheese is subject to an inspection on the train platform.
• Each item is analyzed before shipping and can be accurately traced.
• Products such as Jurassic, Fromage des Cimes, Grès des Vosges, Galette, Délice
d’Argental, Brebirousse, and the small Coeurs Gourmands are produced exclusively for
Fromi.
• Some of the packaging has been developed exclusively by and for Fromi.
Choosing Fromi means:
• choosing carefully selected and inspected products
• choosing a dynamic company close to the market but with a global presence
• choosing traditional, high-quality and market-friendly products
• choosing the global market leader in fine French cheese products
• choosing a family brand that is familiar to consumers, such as Fromi, Argental and Marie
Harel
• choosing 40 years of experience you can trust
4
It is better to work with the market
leader than with a follower or imitator.
Boat Shipment
For the Deli Counter
Ile de
France
Brie Fromi
Formed with the ladle.
Creamy texture.
Intense flavour.
FDM 50%
5490 approx. 3 kg x 1
8253 Batch number (without shelf life),
approx. 3 kg x 1
Comté AOP de Fruitière
From the Jura region.
Made in a traditional cheese dairy.
Sélection Fromi.
Ripened for: 6, 12, 14 months.
Jura
FDM 45%
Fromi: Matured for 6 months:
4156 Wheel, approx. 40 kg x 1
4064 1/8 wheel vacuum-packed, approx. 5 kg x 2
4080 1/8 wheel vacuum-packed, approx. 5 kg x 1
7298 1/16 wheel vacuum-packed, approx. 2,5 kg x 2
7340 1/32 wheel vacuum-packed, approx. 1,25 kg x 4
Sélection des Granges: Matured for 12 months:
4155 Wheel, approx. 40 kg x 1
4059 1/4 wheel vacuum-packed, approx. 8,5 kg x 1
4058 1/8 wheel vacuum-packed, approx. 4,5 kg x 1
Comté Bio Grande Réserve: Matured for 12
months:
2235 Wheel, from organic milk, approx. 40 kg x 1
Morbier AOP
«Petit Sapin» Fromi
Pressed cheese from the Jura
Mountains.
Full-bodied flavour.
Matured for at least 6 weeks.
4268 FDM 48%, approx. 5,2 kg x 1
Jura
Fort Lucotte: Matured for 12 to 14 months
5462 Wheel, approx. 40 kg x 1
4048 1/4 wheel, approx. 10 kg x 1
4042 1/16 wheel, approx. 2,5 kg x 2
5
Jurassic Fromi
Guaranteed ripened for 8 months.
Fruity flavour.
Small wheel.
Made from raw milk.
Jura
FDM 45%
Matured for at least 8 months
4063 Wheel, approx. 10 kg x 1
4068 ¼ wheel approx. 2,5 kg x 4
Matured for at least 10 months
4093 Approx. 11 kg x 1
Matured for at least 12 months
4071 Wheel, approx. 10 kg x 1
Petit Jurassic Fromi
4179 FDM 48 %, approx. 4,3 kg x 1
Grès des Vosges
Only original oval-shaped
Munster cheese with fern leaf
on the rind.
7023 FDM 50%,
approx. 1,2 kg x 1
Alsace
Tomme de Savoie
de Fruitière Fromi
Traditional cheese dairy
production.
Natural rind.
Matured for 2 months.
Savoie
7875 FDM 48%, approx.
1,8 kg x 1
Ossau Iraty
AOP Fromi
Made in a mountain dairy.
Ripened for 4 months.
Very fruity flavour.
Made from raw ewe’s milk.
8541 FDM 50%, approx.
2,75 kg x 1
6
Pyrénées
Fourme d’Ambert
AOP Fromi
Blue cheese tower from the
Auvergne region.
Mild flavour.
FDM 50%
83055 approx. 2,5 kg x 2
4603 approx. 2,5 kg x 1
Auvergne
Fromage des Cîmes
Ripened for at least 5 months.
Fruity flavour full of aromas.
Jura
FDM 50%
4000 Wheel, approx. 7 kg x 1
4023 ½ wheel, approx. 3,5 kg x 2
4027 ½ wheel, approx. 3,5 kg x 1
Brillat Savarin Fromi
Hand-ladled into the moulds.
Fresh or ripened.
Smooth and creamy.
With herbs, pepper, raisins, papaya,
mustard or plain.
Bourgogne
FDM 72%, 500 g x 3
1246 Plain
1301 Raisins
4691 Herbs
1302 Mustard
7690 Papaya 1305 Cranberry
Brillat Savarin Affiné
Frais Fromi
Hand-ladled into the moulds.
Soft cheese slightly ripened.
Delivered with a nice Penicillium
moulded rind.
Very fine and creamy flavour.
Individually packed in a shell.
Bourgogne
FDM 72%
1247 approx. 1,7 kg x 1
3627 500 g x 3
1255 200 g x 6
7
Préféré de Fromi
Made in a traditional
cheese dairy.
Made from cow’s milk.
Mildly nutty flavour.
Jura
FDM 45%
4098 500 g x 6
2585 Batch number
(without shelf life), 500 g x 6
Novelties
Jura
Grès du Jura
Release all its natural flavours
from the Jura.
Ripened for 2-3 weeks.
2591 FDM 45%, approx. 750 g x 2
Beaufort AOP
Fromi
Called «the Prince of
Gruyères».
Fruity flavour and
marked taste.
Matured for 5 or 6
months.
FDM 50%
6604 Wheel,
approx. 40 kg x 1
6605 1/8 wheel,
approx. 5 kg x 2
Savoie
Grand Cru
du Jura
Made in a traditional cheese
dairy.
Traditionally ripened in cellars for
6 or 10-12 months.
Very fruity flavour.
FDM 45%
Matured for 6 months
2577 Wheel, approx. 12 kg x 1
4113 1/4 wheel, approx. 3 kg x 2
Matured for 10-12 months
2606 Wheel, approx. 12 kg x 1
4112 1/4 wheel, approx. 3 kg x 2
8
Jura
For the shelves
Fresh, plain, ripened, papaya,
grape, herbs, cranberry, mustard,
pepper, truffle.
200g or 110g.
Individually vacuum-packed.
FDM 72%
200 g x 6
1326 Grape
1316 Herbs
1333 Papaya
1309 Fresh
110 g x 6
1364 Herbs
1369 Pepper
1356 Papaya
1314 Fresh
Bourgogne
1338 Cranberry
1336 Mustard
1328 Pepper
1330 Plain,
matured
1368 Grape
1349 Mustard
1352 Truffle
1358 Cranberry
Ripened for at least 4 to 12
months in a fortress.
Very fruity flavour.
Jura
FDM 45%
Fort Lucotte:
1601 Matured for 12 months,
200 g x 15
Sélection des Granges:
4056 Matured for 4 months,
approx. 300 g x 10
2239 Matured for 12 months,
approx. 500 g x 20
Petit Sapin
Soft ripened cheese from
the Jura Mountains.
Similar to the Mont d’Or
AOC, available all year
long.
Surrounded by a belt.
In a nice wooden box.
Creamy and mild.
Jura
3700 FDM 50%, 270 g x 6
9
Novelties
Petit Grès Savarin
Brillat Savarin with the distinctive
Grès des Vosges shape.
Plain, papaya, cranberry or a mix
of garlic and chives.
FDM 72%, 150 g x 4
1393 Plain
1494 Cranberry
1506 Garlic and chives
1495 Papaya
Petit Grès du Jura
Release all its natural flavours
from the Jura.
Ripened for 2-3 weeks.
Jura
2594 FDM 45%, 150 g x 8
Petit Préféré de
Fromi
From the Jura region.
Mildly nutty flavour.
2581 Batch number
(without shelf life),
FDM 45%, 250 g x 6
10
Jura
Bourgogne
Air Shipment
For the Deli Counter
Jura
Jurassic Fromi
Guaranteed ripened for 8
months.
Fruity flavour.
Small wheel.
Raw milk.
FDM 45%
4074 ¼ wheel, approx. 2,5 kg x 2
4089 1/10 wheel, approx. 1 kg x 10
Munster Géromé AOP
Fromi
Artisan production.
Hearty and intense flavour.
Ripened for 6 weeks.
Alsace
FDM 50%
3749 500 g x 6
3792 500 g x 3
Grès des Vosges
Traditional soft ripened cheese with
washed rind.
Decorated with a fern leaf on the
rind.
Full and fine flavour.
Alsace
3709 FDM 50%, approx. 800 g x 2
11
Brillat Savarin Nature
Fromi
Hand-made double cream soft
cheese.
Delivered slightly ripened with a
layer of penicillium.
Creamy taste.
Bourgogne
FDM 72%, 500 g x 3
6125 Fresh
2444 Ripened
Brillat Savarin aux
Truffes
Hand-ladled into the moulds.
Flavoured with black Burgundian
truffles.
With 3% truffles in the paste.
Bourgogne
FDM 72%, 500 g x 3
1189 Fresh
6365 Ripened, in a wooden box
Crottins enrobés Fromi
Fine goat’s cheese from the Perigord
region.
Fruity flavour.
Carré aux Herbes
Fromi
Goat’s cheese flavoured
with herbes de Provence,
berries and spices.
5451 FDM 45%, 200 g x 4
12
Val de
Loire
FDM 45%, 80 g x 6
2297 Papaya
2294 5 berries
6543 Cranberry
6987 Pepper
6528 Raisins
6544 Chives
6621 Ginger
6514 Fig
Périgord
Abondance AOP
Fermier Fromi
Sainte Maure Fromi
Made from fresh goat’s milk.
Plain or with ash coating.
FDM 45%, 250 g x 4
6039 Cendrée (Ashed)
6074 Nature (Plain)
Grès Champenois
Vineyard cheese enriched
with crème fraîche.
Val de
Loire
Farmhouse production.
Hard cheese made daily morning and
evening.
Matured for at least 6 months in tunnel.
As 1/4 or whole wheel.
Delicious hazelnut flagrance, fruity and
flavoursome taste.
Savoie
FDM 48 %
6600 Wheel, approx. 9 kg x 1
6658 1/4 wheel, approx. 2,2 kg x 1
Champagne
FDM 72%
3660 approx. 900 g x 1
3663 (4 x 150 g) x 1
Grès Champenois aux
Truffes
With 3% truffes in the
paste.
1528 approx. 900 g x 1
13
Chabichou du Poitou
AOP Fromi
Gourmandises de Chèvre
Little cheese treats.
With thyme, ash, rosemary, pepper,
curry spices, paprika, caraway or
raisins.
Périgord
Hand formed with the ladle.
Aromatic flavour.
Poitou
7860 FDM 45%, 150 g x 6
FDM 45%
6526 500 g x 2
6536 500 g x 1
Galet Normand
Small Brie with lightly
washed rind.
From Normandy.
Normandie
5019 FDM 45%, 1 kg x 2
Cœur Gourmand
Fromi 50g
Petit Grès de
Chèvre frais
Made from fresh
goat’s milk.
With ash, herbs or simply
plain.
4 pieces in a wooden box.
FDM 45%, (4 x 125 g) x 1
7102 Plain
7104 Herbs
7089 Ash
14
Val de
Loire
Hand-ladled.
Fresh goat’s cheese with jam.
Ideal portion size of 50 g.
Fig, Chestnut, Plum, Vanilla,
Tzatziki.
FDM 45%
(50 g x 6) x 4
7377 Fig
7380 Chestnut
7383 Plum
50 g x 12
7399 Vanilla
7618 Tzatziki
Périgord
Novelties
Cœur gourmand
Fromi 50g
Hand-ladled into the
moulds.
Filled with jam.
Ideal portion size of 50 g.
Périgord
Brillat Savarin Frais oval-shaped.
Small ripened Grès from
goat’s milk.
Available plain or ashed.
Intense goat flavour.
Poitou
FDM 45%, 150 g x 8
7882 Plain
7883 Ashed
FDM 45%, 50 g x 12
7666 Raspberry
7665 Lime
Grès Savarin
Petit Grès du
Poitou affiné
Bourgogne
Available with garlic and herbs,
cranberry, papaya or original
flavour.
FDM 72%
1703 Garlic and chives, 1 kg x 1
1707 Cranberry, 1,2 kg x 1
1746 Plain, 1 kg x 1
1748 Papaya 1,2 kg x 1
Brillat Savarin Fromi
Mango or Pineapple or in package with
various tastes.
FDM 72%, 500 g x 3
1237 Mango
1228 Pineapple
1244 Mixed (1 x Pineapple, 1 x Ginger,
1 x Mango)
9421 Mixed (1 x Papaye, 1 x Cranberry,
1 x Ginger)
Bourgogne
15
Délice de Fromi
Vineyard cheese.
Enriched with
crème fraîche.
In a dome-shaped
package.
Bourgogne
Grès des Vosges
aux Truffes
Our famous Grès des Vosges with
2% black truffles from Périgord in
the paste.
Alsace
2787 FDM 50%, approx. 800 g x 2
1372 FDM 72%,
approx. 1,7 kg x 1
For the shelves
Petit Grès des Vosges
Only original with fern leaf.
Smooth texture.
Fine flavour.
Guaranteed sales.
Alsace
1906 FDM 50%, 125 g x 8
Grès du Maquis
With a mix of fine herbs.
FDM 50%, 125 g x 6
7027 Under plastic film
2828 Bottom of box
Au Champagne
Washed with the famous
Champagne.
2827 FDM 50%, 125 g x 6
Au Confit de
Beaujolais
Filled with Beaujolais jam.
16
4288 FDM 50%, 125 g x 6
Aux Truffes
With 2% truffles in the cheese.
FDM 50%, 125 g x 6
4279 Under plastic film
7031 Bottom of box
Ideal size for the shelves.
Intense flavour.
Alsace
FDM 50%
4895 200 g x 8
Champagne
Chaource
AOP Fromi
Petit Vigneron
Fromi
Refined with Marc de
Gewürztraminer.
Alsace
Vineyard cheese.
Lactic and slightly acid
flavour.
3850 FDM 50%, 250 g x 6
FDM 50%
4121 200 g x 4
4271 125 g x 6
4009 200 g x 8
Champagne
Original vineyard cheese.
Very smooth texture.
Enriched with crème
fraîche.
3664 FDM 72%, 150 g x 5
Mini
Gourmandises
Little goat’s cheese
treats with a variety of
flavourings from the
Perigord.
Périgord
FDM 45%
Goat’s milk
6533 125 g x 15
6534 125 g x 6
Cow’s milk
4976 125 g x 15
4975 125 g x 6
17
Old speciality from the
Lyonnais region.
Blister packaging.
Lyonnais
FDM 50%, 125 g x 8
3113 In plastic film
7010 In cardboard pack
1048 FDM 50%, 80 g x 8
Petit Livarot
AOP Fromi
Mild blue cheese.
Ideal weight.
Beautiful packaging.
Auvergne
Normandie
Very famous cheese from the
Normandy.
Surrounded by 5 bands of
reed Typha-latifolia.
Strong flavour.
Ripened 2 or 3 weeks.
6668 FDM 40%, 200 g x 6
Mini Brochettes
Lovely little skewers in a
self-service tray.
With tomatoes and herbs
or figs.
Ideal for aperitif.
Wonderful appearance.
FDM 45%, 80 g x 6
6669 Tomato-Herb
6667 Fig
18
Périgord
Cœur Gourmand
Fromi
Mild goat’s cheese from the Périgord region.
Filled with a fine confit of fig, chestnut or
plum.
Portion of only 50 g.
Hand formed with the ladle.
Périgord
FDM 45%
Shell, 50 g x 6
7378 Fig
7381 Chestnut
7384 Plum
Shell + cardboard pack, 50 g x 8
7379 Fig
7382 Chestnut
7385 Plum
Hand formed with the
ladle.
Washed with Marc de
Bourgogne.
Bourgogne
Poitou
Original Chabichou from Poitou.
Individually-packed.
2453 FDM 45%, 150 g x 9
6130 FDM 50%, 125 g x 8
Made from raw milk.
Ripened for at least 8
months.
Fruity flavour.
5260 FDM 48%,
approx. 270 g x 8
Jura
Rind washed with
Aligoté, a white Burgundy
wine.
New weight: 125 g.
New wooden box.
3659 FDM 45%, 125 g x 5
Bourgogne
19
Fine goat’s cheese from the Perigord region.
Individually packed.
With papaya, white grape, cranberry, ginger,
mixed pepper, chive, fig.
Périgord
FDM 45%
(1 x 80 g) x 6
2297 Papaya
6985 5 berries
6984 Ginger
6976 Raisins
6923 Chive
6981 Cranberry
(2 x 60 g) x 8
6584 Papaya
6586 5 berries
2963 Ginger
6989 Pepper
6585 Raisins
6587 Chive
2959 Cranberry
2960 Fig
Brillat Savarin Nature
Fromi
Hand-made double cream soft
cheese.
Creamy taste.
With a fine black
tapenade in the cheese.
Alsace
Bourgogne
FDM 72%
Fresh
2110 200 g x 6
3600 110 g x 6
Ripened
3754 200 g x 6
3696 100 g x 6
2824 FDM 50%, 125 g x 6
Petit Camembert Fromi
à la Moutarde de Meaux
Mini Camembert filled with mustard
from Meaux in the cheese.
5613 FDM 50%, 150 g x 8
20
Ile de
France
Petit Grès du Nord
From the North of France.
Refined with beer.
Decorated with hop flowers.
8568 FDM 45%, 180 g x 12
Nord
Novelties
Petit Grès du
Poitou affiné
Small ripened Grès made
from goat’s milk.
Available plain or ashed.
Intense goat flavour.
In a nice wooden box.
Poitou
FDM 45%, 150 g x 6
7884 Plain
7885 Ashed
Mini Quatre
Feuilles Fromi
Petit Grès
Crémeux
Fat content of 68%.
Creamy and melting Grès
des Vosges.
Alsace
Creamy goat’s milk soft cheese.
In the shape of a four leaf
clover.
In a wooden box.
Poitou
1155 FDM 45%, 120 g x 6
2788 FDM 68%, 125 g x 8
Brillat Savarin
Fromi
Pineapple or mango.
200 g or 110 g.
Individually vacuum-packed.
Bourgogne
Sainte Maure
Fromi Coque
Val de
Loire
FDM 72%
200 g x 6
1378 Pineapple
1389 Mango
Made from fresh goat’s
milk.
Plain or with ash coating.
Vacuum-packed.
110 g x 6
1375 Pineapple
1376 Mango
FDM 45%, 250 g x 4
7648 Cendrée (ashed)
7622 Nature (plain)
21
Fromi Chaud
Aromatique
Covered with herbs.
Aromatic taste.
FDM 45%
7001 250 g x 5
7011 Cardboard pack, 250 g x 6
Poivre
Covered with black pepper.
FDM 45%
7005 250 g x 5
7015 Cardboard pack, 250 g x 6
Val de
Loire
Val de
Loire
Val de
Loire
Soft goat’s milk cheese.
Chèvre
7003 FDM 45%, 180 g x 5
22
Sélection Argental
23
Sélection ARGENTAL
Argental
• Fromi was founded in 1969 by Mr. David with the goal
of helping small
French cheesemakers export their products.
• This objective has remained unchanged for Fromi
for almost 40 years
and Fromi is still committed today to protecting small,
independent French cheesemakers.
• Fromi is also involved in bringing unique products to
the market.
• Fromi exports its products to more than 30 countries.
• Fromi deals with the most sophisticated customers
on the market.
The Products
• All of the products bearing the name Fromi or Argental are carefully
selected at the cheesemaker’s and are sampled on site on a quarterly basis.
• Each delivery of cheese is subject to an inspection on the train platform.
• Each item is analyzed before shipping and can be accurately traced.
• Products such as Délice d’Argental and Brebirousse are produced exclusively for Fromi.
• Some of the packaging has been developed exclusively by and for Fromi.
Choosing Fromi means:
• choosing carefully selected and inspected products
• choosing a dynamic company close to the market but with a global presence
• choosing traditional, high-quality and market-friendly products
• choosing the global market leader in fine French cheese products
• choosing a family brand that is familiar to consumers
• choosing 40 years of experience you can trust
It is better to work with the market
leader than with a follower or imitator.
24
Boat Shipment
For the Deli Counter
Chèvre d’Argental
Délice d’Argental
Hand-ladled into the moulds.
75% fat in dry matter.
Original vineyard cheese
enriched with crème fraîche.
Delivered in a nice wooden box.
Bourgogne
Lyonnais
Hexagonal goat’s Brie from
the Lyonnais region.
Smooth texture.
Fantastic flavour without
being too strong.
Supplied with 20 pre-packing
labels.
3742 Batch number (without
shelf life), FDM 45%,1 kg x 1
4620 FDM 75%, approx. 1 kg x 2
Brebis d’Argental
Square brie made from ewe’s milk.
Subtly tangy flavour.
Supplied with 20 pre-packing
labels.
3732 Batch number (without shelf
life), FDM 50%, 1 kg x 1
Lyonnais
Brebirousse d’Argental
The only ewe’s cheese with a
washed rind!
Very smooth texture.
Supplied with 20 pre-packing
labels.
3719 Batch number (without
shelf life), FDM 50%, 1 kg x 1
Lyonnais
25
Roquefort AOP
d’Argental
The Roquefort from the house
of Papillon.
Made from raw ewe’s milk and
penicillium from rye bread.
Causses
FDM 52%
87075 approx. 1,25 kg x 4
87360 approx. 1,35 kg x 2
Lyonnais
Crémeux d’Argental
Very creamy, smooth.
Matured very slowly.
Lingot d’Argental
3760 Batch number (without shelf
life), FDM 60%, 2 kg x 2
Block-shaped.
Easy to slice.
Very creamy and spreadable.
Attractive for the counter.
Lyonnais
3759 Batch number (without
shelf life), FDM 60%, 1 kg x 2
Basque
d’Argental
Made from ewe’s milk.
With «Piment d’Espelette» on
the rind or in the cheese.
Fruity flavour.
Pyrénées
Pyrénées
d’Argental
Rind ripened with
Siena clay.
Made from raw milk.
Full and fruity
flavour.
FDM 50%
6172 Unwrapped,
approx. 600 g x 6
6235 Under foil,
approx. 600 g x 6
6214 With Piment d’Espelette in
the paste, past., approx. 750 g x 6
Bastide d’Argental
Made from ewe’s milk.
Ripened for 4 months.
With natural rind.
8451 FDM 56%,
approx. 1,7 kg x 1
26
6168 FDM 50%,
approx. 450 g x 5
Causses
Pyrénées
For the shelves
Roquefort AOP d’Argental
The famous Roquefort from the house of
Papillon.
Blue cheese made in the traditional way.
Creamy texture.
Ripened at least 90 days.
100g.
Causses
87065 FDM 52%, 100 g x 12
Basque d’Argental
Made from Pyrenean ewe‘s
milk.
Full of flavour, fruity.
Portion of only 140 g.
Pyrénées
6234 FDM 50%, 140 g x 12
Petit Brebis
d’Argental
Small Camembert made
from pure ewe’s milk.
Causses
FDM 55%, 150 g x 8
7076 Shelf life: 55 days
7655 Shelf life: 65 days
7657 Batch number
(without shelf life)
Petit Brebirousse
d’Argental
Made from ewe‘s milk.
With a beautiful red-white
rind.
Ideal weight of 150 g.
Lyonnais
3735 Batch number
(without shelf life),
FDM 50%, 150 g x 8
27
Air Shipment
For the Deli Counter
Chèvre d’Argental
Hexagonal goat’s Brie from
the Lyonnais region.
Smooth texture.
Fantastic flavour without
being too strong.
Supplied with 20 pre-packing
labels.
2992 FDM 45%, 1 kg x 1
Lyonnais
Chèvre d’Argental Allégé
Square soft cheese made from low-fat
goat’s milk cheese.
Only 10% total fat.
Supplied with 10 pre-packing labels.
Lyonnais
3778 FDM 25%, 780 g x 2
Délice d’Argental
Bourgogne
75% fat in dry matter.
Original vineyard cheese
enriched with crème fraîche.
Plain or with truffles (with 2%
truffle in the cheese).
FDM 75%
2984 approx. 2 kg x 1
2985 approx. 2 kg x 2
5576 Truffle, approx. 1,3 kg x 1
28
Brebis d’Argental
Lyonnais
Square brie made from ewe’s milk.
Subtly tangy flavour.
Supplied with 20 pre-packing labels.
Brebirousse d’Argental
2991 FDM 50%, 1 kg x 1
The only ewe’s cheese with a
washed rind!
Very smooth texture.
Supplied with 20 pre-packing
labels.
Lyonnais
2995 FDM 50%, 1 kg x 1
Crémeux d’Argental
Very creamy, smooth.
Matured very slowly.
Lyonnais
2990 FDM 60%, 2 kg x 2
Lingot d’Argental
Easy to slice.
Block-shaped.
Very creamy and spreadable.
Attractive for the counter.
Lyonnais
2999 FDM 60%, 1 kg x 2
29
Causses d’Argental
Made from ewe’s milk.
Washed rind.
Ripened for 4-5 months.
Causses
8450 FDM 55%,
approx. 2,7 kg x 1
Cendré d’Argental
From raw milk.
With a layer of coal ash in
the middle of the cheese.
Matured for at least 60
days.
6317 FDM 54%,
approx. 1,8 kg x 1
Jura
Raclette
d’Argental
For the shelves
Délice d’Argental
Small vineyard cheese enriched
with crème fraîche.
100g, 180g, 200g.
Practical small size.
FDM 72%
82986 180 g x 6
1206 In a wooden box, 200 g x 6
3698 In a wooden box, 100 g x 6
1187 With 2% truffles in the cheese,
FDM 76%, 100 g x 6
30
Bourgogne
Little raclette cheese with
oval shape.
From raw milk.
Matured for at least
60 days.
6457 FDM 54%,
approx. 1,8 kg x 1
Jura
Petit Brebirousse
d’Argental
Made from ewe‘s milk.
With a beautiful red-white rind.
Lyonnais
2998 FDM 50%, 125 g x 8
2998: New weight: 125 g (available
from February 2011)
Petit Chèvre
d’Argental
Poitou
Small goat‘s milk Camembert.
Ideal portion of 125g.
6 or 12 pieces/box.
FDM 50%
3191 125 g x 12
3350 125 g x 6
Brique d’Argental
Original shape.
Very creamy.
Enriched with Crème
Fraiche.
Ile de
France
5610 FDM 75%, 180 g x 8
Fleur d’Argental
Small fresh goat’s cheese
moulded in the shape of a
flower.
Eye catching.
In a small individual
packaging.
Périgord
FDM 45%, 80 g x 6
7619 Cranberry
7620 Fig
7621 Papaya
31
32
The Region
• Picandine is a small company, in the centre of Perigord, in the southwest of France
• This region is very famous for its culinary specialities: Truffles, goose liver pâté and goat cheese.
A brief excursion into history
• Picandine: the story of three young people who met during the May demonstrations in Paris in 1968. Revolution-enthused
students who, on the barricades, between two cobblestone throws, decided to retreat to Perigord in order to raise goats and
produce cheese.
• The two Lacourt brothers on a small hill 20 km away from Périgueux and Mr. Risser in St Asitier. The Lacourt brothers
produced a small, fresh Cabécou which was gradually embellished and Mr. Risser, for his part, produced a Chabis, surrounded
by a leaf and other little delicacies.
• Philippe Lacourt had started studying arts and came across the great idea of drawing goat heads (billy and nanny goat) on
his cheese boxes as decoration.
• This logo, which today is known around the world, is immediately associated with Picandou.
• Messrs. Risser and Lacourt would meet at the local market of Périgueux and started delivering to Rungis.
• Fromi started selling these products very early on and in no time at all they were a success: initially, a few packages a week
were sold, but a few short months later, sales were up to 100 packages a week.
• In 1990, the Lacourt brothers and Risser decided to join together and build a small cheese dairy next to their farm. And
thereupon, things started progressing: Picandou gained ground very quickly thanks to its vacuum packaging which made it
possible to store the fresh cheese and it became a sales hit.
• As such, Picandou is the top-selling goat cheese speciality in Germany today: with sales of 6.6 million cheeses p.a.
• Sales increase every year.
• The Picandine logo with 2 goat heads is familiar to all consumers as an umbrella brand.
The success
The quality of the cheese:
• The traditional production method
• Made from premium goat’s milk of which 100%
comes from Perigord.
•
Produced
without
additives,
without
preservatives, without colorants: a 100% natural
product.
• A mild, creamy, fresh cheese with a taste that
everyone likes, a healthy cheese made from
100% goat’s milk.
• Practical and appealing packaging.
• A full line of cream cheeses and offering both
for the fresh section and the refrigerated shelf.
• Marketing support.
• A product dynamic with regular introduction of
new cheese varieties.
33
New packaging:
Saves 19 tons
of CO2 / year
Seasonal labels
Very famous cheese 100% from the
Perigord.
Soft goat’s cheese with a mild, fresh
and aromatic flavour.
Produced from pure goat’s milk from
the Perigord.
Suggestions: the Picandou can be
enjoyed on the cheeseboard, with
salad, marinated in oil with berries
and spices, or also in a sweet form
(with jam, honey,…).
Without additives.
Without preservatives.
Without artificial colourings.
Natural product.
Only 19% total fat.
34
A special label for St. Valentine’s Day,
Spring, and Christmas.
Sales support
op e
vel
De
Picandou in a coat of fried salmon
served on mustard sauce
d cr
d an
Ingredients for 4 people:
eated
● 400 g salmon filet
● 4 Picandou
● 40 g acacia honey
● 5 g red peperoncini
(finely chopped)
● 10 g chopped chives
● fleur de sel and pepper
● 20 g butter for frying
ively for us by chef Gerhar
exclus
d Vo
lk o
f th
e«
Mustard sauce:
● 20 g shallots, finely diced
● 10 cl dry white wine
● 200 ml fish stock
● 100 g crème fraîche
● 60 g whole grain mustard
● 20 g apricot jam
● salt, cayenne pepper
For
um
Culi
na
ire“, Offe
nburg.
Garnish:
● salt, cayenne pepper
● 10 g chives
● 20 g dried apricots (finely
slivered)
Preparation:
●
Slice the salmon fillets into 100 g
pieces. Slice into the salmon pieces
from above but do not cut through
completely (butterfly cut).
Gerhard Volk
Brush the Picandou with acacia
honey, season with peperoncini,
chives, fleur de sel and pepper. Place
the Picandou on top of the salmon
and wrap up to form a parcel.
●
Assembling and serving the dish:
● Heat the butter in a frying pan,
fry the salmon and Picandou
parcels over a medium heat for
approximately 2 to 3 minutes on
each side. Remove from the pan
and keep warm.
● Add the shallots to the frying pan
and sweat until transparent in the
fat from frying the salmon. Quench
with the white wine and chicken
stock, boil rapidly to reduced to
one third volume. Add the crème
fraîche, mustard and apricot
jam, warm through briefly, stir
thoroughly, season with salt and
cayenne pepper.
● Pour the sauce onto warm plates,
place the salmon and Picandou
parcels on top of the sauce, garnish
with stalks of chive and apricot
slivers.
Fold open the salmon pieces
and place between two layers Forum Culinaire Tip:
of cling film, then carefully ● This dish can be served as a
and evenly hammer out starter or as a main course with a
until they are
side dish of potatoes.
approximately 2 mm
in thickness.
Cheese Recipe
Picandou in a coat
of fried salmon served
on mustard sauce
Recipes
- Booklet of recipes specifically for the Picandou:
Marinated Picandou, sauce, Picandou tart with
mango…
- Recipe cards to distribute to your customers.
Delivered free of charge upon request.
and
tapenade
with olive
lukewarm
Picandoumatoes
baked to
Red fruit
crackers on
Picando with
blueberryu and
jam
u need for
What yo ople:
4 pe
o history
ursion int
A brief exc
but is
Picand
ThePdelicio ou –
us
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in
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t
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is not an
icandou less attributable three students
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in
d goats
historic evendemonstrations
eforth bree
and henc Each working
at the May
ord.
drop out
decided touce cheese in Perigsome success, they
and prod their own with a small cheese t
set up was the grea
initially on
1990 and
rose
merged in to their farm. This, sales of which
dairy nextough for Picandou
breakthr .
year by year
What you
for 4 peo need
ple:
• 250 g whea
• 1 egg yolk t flour
• 25 g salt
• 50 g butte
• 2 fresh r
• 12 mint Picandou
leaves
200 g raspb
eep froze erries (fresh or
50 g sugan)
r
1 jar of blueb
erry jam
I
n Germany
Picandou
cheese
is the
specialityspeciality. A 40 g lightbest-selling goat
’s
curd chee
in taste. It from Perigord, very
se
delicacy toocontains only 19% creamy and mild
to have reser for those who fat in total! A
otherwis
vatio
Children
like it too!ns regarding goat e tend
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’s chee
It is one of
the finest se.
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paration
:
ur on a work
eat 10 cl wateing surface, mak
. Mix in carefr, salt and finelye a hollow in the midd
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o an hom ully little by little
er in a pot le and add egg yolk
ogen
mixed with
of 10 x 5 eous dough and over the hollow so and remove from
2 cl cold
cm.
allow to rest
that
heat
for 15 to the yolk does not as soon as it start
20 minutes.
curd
s
aspberries
Then roll outle. Now work the
baking trayto simmer for 10 min
and cut into
mpote and for five to seven in a pot with the
minu
garn
eciality with ish each with tes in the oven sugar. In the mea
ntim
half a Pican
preheated
blueberry
to 200°. Reme bake the dough
jam and fresh
dou.
ove, top with
mint leave
s.
u enjoy
is how yo
And this
se
curd chee
Picandou
very fine
Picandou
• 4 fresh of white bread
• 2 slices
toes
Backed toma
toes
• 4 toma
• salt
• sugar e sprigs
• 2 thym oil
• 10 cl olive
nade
Olive tape olives
•140 g blackrs
• 40 g cape c, finely diced
• 10 g garli
ovy filets
• 3 anch e sprig
• 1 thym ground pepper
• freshly
ities for
nguished
and disti erous opportun es. A
dish
num
cold
ides
ts, hot and
! It goes
Tsavohisspecuryialityandprov
sweet trea it is prepared for every
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ht however
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delig
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cheese platndou seasoned ed in a bowl er corns,
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serves Pica some bread. Plac
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ious
with fresh is a fresh bagu
delic
as
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It is just us lettuce varie a bed
all you need
on
- a delight.
vario
red wine garnished with mbs and servedinated
lle grat
toast andis baked in breadcru
d ratatoui
when it Or try out a bake
of salad. ndou!
with Pica
Périgord
g
Garnishin la
• 40 g Rucosel
• Fleur deground pepper
• Freshly
oil
• 10 cl olive
ection
tomato quar
Preheat conv
olive oil, place
mat with
olive
s except the
ingredient
er.
e paste:
. Place all season with pepp
ion of oliv . Wash anchovy filets
oil,
ly adding
Preparat
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a hand
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of white cheese on the whit
rings out
’s
n on
. Cut four First place goat a coffee spoo
ses.
e. Heat
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nade with
with lowe individual goat chee
olive tape at whole procedur
to 140°C
ibute the
Repe
Halve
Preheat ovenolive tapenade. a silicon mat. Distr baked tomatoes.
Brush with ds and these on ly. Cover with the
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and sprea
the cheesethe oven.
de sel
briefly in
with fleur
oil. Season
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plate, drizz
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cheese caref
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hot goat’s
Place the er and garnish with
and pepp
goat’s
Preparation
g:
Arrangin
rt. You
a dese
a treat as a sweet titbit
ut it is also
it into with figs and
can transform
Serve it summer treat.
y
ey or jam.
with honies as a fresh, fruitshould give your
raspberr atile that you
versrd
erigo
It is so
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is rega
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as a gour
is famo
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This landscap
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much more
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ayed
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here than
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n
tray or silico .
h baking
ters. Brus for two hours in oven
into quar
Dry
toes
Cut tomathyme and pepper.
tomatoes.
aration:
and core on with sugar, salt,
Pre-prep oven to 110°C° C Skin
Seas
ters on it.
cheese:
and
developed r
Exclusively
by chef cuisinie
produced from the «Forum
Gerhard Volkre» Offenburg
Culinai
Its home
ue du Poitou
- MIN Bât
D7E-mail : mssele F-94150 Rungis
• Phone
ction@fromi.
com • Intern : 0033 1 46 86 48 38
• Fax : 0033
et : www.fromi.
1 46 87 05
com
44
P
Consumer brochures
With history, production, tips and
recipes.
For the consumer.
Advertising stand
For your promotion in your shop.
35
Press review
Strong rise in awareness of
the Picandou in Germany:
143 publications listed
- Press articles
- Recipes
- Web promotions
- Ad promotions
The trade press
Online publications
36
The general press
Boat Shipment
PICANDOU: A complete range of cheese.
Périgord
The real soft
goat’s cheese,
100% from the
Perigord.
100% natural
product.
2 pieces, vacuum packed.
Ideal for self service sales.
order per pallet.
86564 FDM 50%,
(40 g x 2) x 8
1731 FDM 50%, 40 g, (12 x 2) x 1
Picandou à Tartiner
Fine, creamy fresh goat’s cheese.
Subtly sour flavour.
Resealable pack.
Spreadable.
FDM 40%
9914 125 g x 6
5110 125 g x 12
37
Périgord
From the same range
Pico Affiné
Soft cheese made from
goat’s milk.
With yeast rind.
Only 100 g.
86506 FDM 45%, 100 g x 6
Bûchettes de Chèvre
Soft cheese very beautifully presented
in a unique shape.
x 28 for the cheese counter or x 3
for self-service.
FDM 45%
6545 25 g x 18
86560 (25 g x 3) x 8 (order per pallet)
Confiture Picandou
Fig-raisins jam.
Ideal accompaniment for the Picandou.
41 Confiture Picandou, 100 g x 12
45 Mini Confiture Picandou, 28 g x 12
38
Air Shipment
PICANDOU: A complete range of cheese
Périgord
Matured for 10 days.
Creamy flavour.
FDM 45%, 6 Packs/case
6530 3 pieces/Pack = 100 g
6546 2 pieces/Pack = 62,5 g
Only 20 g per piece.
Also ideal for cooking.
6611 FDM 50%,
(4 x 20 g) x 8
From the same range
Bûchettes de Chèvre
Soft cheese very beautifully presented
in a unique shape.
6560 FDM 45%, (3 x 25 g) x 8
Chabisfeuille
Picolive
Goat’s cheese product made with
olives and tapenade and decorated
with «olive de Nice».
Unwrapped or in a shell.
Only 100 g.
FDM 45%, 100 g x 6
6520 Unwrapped
6574 Individually-packed
Soft cheese with genuine chestnut leaf
from the Périgord.
Unwrapped or in a shell.
FDM 45%
6502 Unwrapped, 135 g x 6
6570 Individually-packed,100 g x 6
3097 135 g x 6
39
40
Air Shipment
Langres AOP Chalancey
Soft cheese with washed rind made from cow’s milk.
Very original with the hallow.
Full-bodied, aromatic flavour.
Available in 1 kg or for the Deli Counter or in a wooden box for the
shelves (180 g).
Champagne
FDM 50%
6959 approx. 1,2 kg x 2
2397 In a wooden box, 180 g x 6
Epoisses AOP Chalancey
Soft cheese with washed rind made
from cow’s milk.
Hand formed with the ladle.
Refined with Marc de Bourgogne.
Very strong flavour.
Available in 1 kg or for the deli counter
or in a wooden box for the shelves
(250 g).
FDM 50%
6957 approx. 1 kg x 2
6961 In a wooden box,
250 g x 6
Chablis Chalancey
Soft cheese with washed rind made
from cow’s milk.
Refined with Chablis white wine.
Full-bodied, aromatic flavour.
In a wooden box.
6148 FDM 50%, 200 g x 6
41
Sélection
Marques Exclusives
42
Boat Shipment
Maxi-Bocage
Small Brie of 1kg .
Full-bodied, creamy and rustic taste.
Normandie
3830 Batch number (without shelf life),
FDM 45%, 1 kg x 2
Camembert Bocage Tradition
Camembert cheese made in Normandy.
From raw milk.
For the pre-pack and self-service.
Normandie
8831 Batch number (without shelf life), FDM 45%,
250 g x 12
Bleu d’Auvergne AOP
La Véronne
Blue-veined cheese.
Maturing time: minimum 30 days.
Strong and aromatic flavour.
Auvergne
FDM 50%
5292 ½ wheel, approx. 1,5 kg x 4
8508 ½ wheel, approx. 1,5 kg x 2
2659 Wheel, approx. 2,5 kg x 2
Mimolette Beffroi
Hard cheese made from the best milk of North.
The flavour ranges from aromatic to strong
according to the time of ripening.
Nord
FDM 40%, approx. 3,6 kg x 2
7312 Ripened 6 months
7313 Ripened 12 months
Mimolette Moulin d’Or
2710 Ripened 5-6 weeks
43
Air Shipment
Maxi-Bocage
Small Brie of 1kg.
Full-bodied, creamy and rustic taste.
Normandie
85539 FDM 45%, 1 kg x 2
Petit Camembert
Bocage Tradition
The small one (150 g) ideal for
the self-service.
Normandie
85705 FDM 45%, 150 g x 6
Camembert Bocage Tradition
Camembert cheese made in Normandy.
For the pre-pack and self-service.
Normandie
FDM 45%
8830 250 g x 12
8793 250 g x 6
Saint Patrick
Triple-cream cheese, like Brillat Savarin.
Creamy texture and tanguy taste.
Available in several sizes: one for the deli-counter and for
the shelves, fresh or ripened.
44
FDM 75%
6140 Fresh, approx. 2,2 kg x 1
6096 Fresh, 500 g x 3
6119 Ripened, 200 g x 6
6129 Fresh, 100 g x 8
Ile de France
Fromi Sales Supports
Bring some more growth in your shop
Promotional materials for the Deli-Counter
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Comté AoP CyClAmen
Apron
Product
information
rbi
maou lait cruer
Comté AoP CyClAmen
French hard cheese made from
raw cow‘s milk, from the High
Jura region.
FDm 45%
Fruity flavour.
French hard cheese made from
raw cow‘s milk, from the High
Jura region.
FDm 45%
Fruity flavour.
$/100g
Fat in
dry matter
MO
Nutrition Facts
Comté AoP CyClAmen Comté AoP CyClAmen
Description
and price labels
To be weighed at time of sale
French hard cheese made from
raw cow‘s milk, from the High
Jura region.
FDm 45%
Fruity flavour.
$/100g
APPELLATION
D’ORIGINE CONTROLEE
serv. Size 1 oz (28g),
Amount Per Serving : Calories 117, Fat cal.54,
Total Fat 9g (13% DV), Sat. Fat 3g (17% DV),
Trans fat 0g, Cholest. 34mg (12% DV), Sodium
84mg (3.5% DV), Total Carb. 0g (0% DV), not a
significant source of Sugars, Vit. C, Iron, Fiber,
Protein 7g, Vitamin A (2% DV), Calcium (25% DV).
Percent Daily Values (DV) are based on a 2.000
calories diet.
R
French hard cheese made from
raw cow‘s milk, from the High
Jura region.
FDm 45%
Fruity flavour.
B
M OR I ER
FR
25.041.01
CE
Ingredients: raw cow's milk aged over 60 days, lactic ferments, salt, rennet
$/100g
R
Semi soft
cheese.
Product from
France.
45%
R B IE R
M
an
ufa
ctu
re r:
I.N.A.O.
Mo n t
5
s d e Jo u x - F - 2
560
Ba
nn
an
s
FR
25.041.01
CE
Rollup Banner
Ingredients: raw cow's milk aged over 60 days, lactic ferments, salt, rennet, colouring: black vegetal carbon E153
Nutrition Facts serv. Size 1 oz (28g), Amount
Per Serving: Calories 97, Fat cal.55, Total Fat 6g
(9%DV), Sat. Fat 3g (15% DV), Trans fat 0g, Cholest.
16mg (5% DV), Sodium 277 mg (11.5% DV), Total
Carb. 0g (0% DV), not a significant source of Sugars,
Vit. C, Iron, Fiber, Protein 7g, Vitamin A (11% DV),
Calcium (21% DV).
Percent Daily Values (DV) are based on a 2,000
calorie diet.
To be weighed at time of sale - Keep refrigerated
Nutrition Facts
$/100g
R
R
Comté AoP CyClAmen Comté AoP CyClAmen
Promotional materials
for the customers
French hard cheese made from
raw cow‘s milk, from the High
Jura region.
FDm 45%
Fruity flavour.
French hard cheese made from
raw cow‘s milk, from the High
Jura region.
FDm 45%
Fruity flavour.
$/100g
CRheese Recipes
romi AoP CyClAmen
FComté
$/100g
R
Comté AoP CyClAmen
and
oped
evel
ly d
sive
clu
Ex
French hard cheese made from
raw cow‘s milk, from the High
Jura region.
FDm 45%
Linguine
Timbale on Vieux Berger
Fruity flavour.
created
by the Head Chef G
erha
rd V
olk
R
Roquefort with Grapes
For 4 people:
raw cow‘s milk, from the High
Jura region.
FDm 45%
Fruity flavour.
You will need:
$/100g
Timbale:
• 400g linguine, 100g crème
fraîche, 2 egg yolks, 10g
butter, season with salt and
nutmeg
■
at
th
eF
oru
m
Culin
French hard cheese made from
raw cow‘s milk, from the High
Jura region.
FDm 45%
Fruity flavour.
Preparation time : 15 min.
Cooking time : 25 min.
Haut Jura
aire in Offenburg, Germany.
Linguine Timbale on VieuxGrapes:
Berger
Rub the fondue pot with the garlic and add the finely diced or grated Comté. Now place over the heat,
Preparing the Timbale
and Grapes
immediately
add the majority of the wine and stir continuously with a wooden
• 100g
blue grapes, 100g white $/100g
spoon until the cheese has
$/100g
Roquefort with
Grapes
melted.
Steam the linguinecompletely
timbale for
12 Season with freshly ground pepper and freshly grated nutmeg. Stir the rest of the wine
grapes, 10g butter, 5g powdered
sugar, 2g red pepper
■
Preparation
■
minutes at 100°C. into the cornflour and stir this paste into the cheese mixture with a wooden spoon until it thickens. Now you
need to light the fondue heater and place the pot on top. Don’t forget: the fondue must be stirred
While the timbalesimply
is steaming,
to prevent it from catching. The bread should be cut into large dice. Each guest can pick up a
froth the butter in continuously
a coated pan.
piece with his or her long fork and stir it round in the fondue to pick up plenty of cheese. The best wine to
Add the grapes and
briefly
swish
serve
with this
meal is the one used to make the fondue. We recommend: a Chardonnay from the Jura, served
the pan around. at approx. 11°C.
Cook linguine or other fine pasta until
al dente, according to the directions.
■ Add red pepper, simmer and
Drain and let dry.
caramelize powdered sugar on
•■ Thoroughly mix cold linguine with
the grapes.
crème fraîche, egg yolk, salt and
nutmeg.
■ Pour into small butter moulds.
Arrange
■ Wash grapes, halve them and
■ Pour the Roquefort sauce on
remove seeds.
warm plates or trays.
Preparing the Roquefort ■ With a knife, separate the timbale
from the edge of the pan, tip the
Sauce
pan over and pour theFromi
timbale
France SARL - CS 30019 - F-67016 Strasbourg Cedex - Tel (49) 7851 9378 0 - Fax (49) 7851 75385 - [email protected]
■ Sweat shallots and
into the sauce.
Fromi Rungis - BP 30341 - F-94153 Rungis Cedex - Tel: (33) 1 46 86 48 38 - Fax : (33) 1 46 87 05 44 - fromi.rungis@fromi. com
diced garlic in butter. ■
www.fromi.com
Spread the grapes over the
sauce.
Gerhard Volk
■
harmony of its organoleptic characteristics. The
saffron yellow rind covered in a delicate white fuzz
envelops an ivory paste, creamy and smooth. With
its fine, velvety taste and light note of hazelnut it
is a real pleasure.
• 1 Tbs mustard
• 2–3 Tbs olive oil
• Salt, pepper
• Horseradish cream: 1 tsp
horseradish, 20 g Crème fraîche
(liquid)
Preparation:
■
from Fromi: a semi-hard cheese from
the Jura mountains, similar to the Reblochon in
Eits xclusive
nuttiness. Its creamy flavour adds to the fine
his hard cow’s milk
people:
cheese is one of Jura’s best
known specialities. Beneath its usually yelloworange• coloured
rind hides
a creamy cheese
haddock
250 g smoked
whose•full
the
dal
urad intensity
lentils ormore
g whitedevelops
300flavour
longer•it250
matures
(6 tode16Fromi
months). The Comté
g Préféré
cheeses from the house of Petite are the best
2 Tbs wine vinegar
of the •best.
Comté AoP CyClAmen
to 2/3.
Pour in cream and cook until
• 150g Vieux
Roquefort,
French
hard Berger
cheese
made from
viscid.
15g butter, 20g shallots
■ Puree everything with a hand
raw
cow‘s5gmilk,
(chopped),
clovesfrom
garlic, the High
blender.
Juradiced,
region.
finely
15cl white wine, 40cl
■ Add crumbled Roquefort and let
chicken
FDmstock,
45%15cl cream (33%),
it melt at low heat.
season with salt, cayenne pepper,
■
Add salt, cayenne and nutmeg to
nutmeg
Fruity flavour.
taste.
■
What you need for 4
T
Stand
Préféré de Fromi
A mountain cheese:
creamy, velvety, nutty
A classic cheese from Jura
$/100g
• 200 to 250 g Fromi Comté AOP
per person
• 75 cl white wine from the Jura
region
• 1 clove garlic
R
• 1 Tbs cornflour
Deglaze with white• wine
nutmegand
boil down until syrupy.
• freshly ground black pepper
Add chicken stock •and
reduce
stale bread, any kind
Comté AoP CyClAmen
Roquefort Sauce:
■
Comté
AOP
dehaddock
smoked
Lentil salad with
and Préféré de Fromi
Fruitière
French hard cheese made from
Fondue Comtoise
Haut-Doubs
Preparation:
Wash the lentils in cold water and boil for approx. 25 mins in a large pan of salted water. Drain
and cool.
Then cut the fish and cheese into small cubes and make a vinaigrette with mustard, wine vinegar,
olive oil, salt and pepper. Now put the lentils, fish and cheese into a bowl with the vinaigrette and
serve cold.
outh of the Vosges to the border with
Switzerland
stretch
the
mid-altitude
crème of
withheights
horseradish
1 tsp
Simply blend
A little horseradish cream goes very well with this salad.
the Jura mountains with their broad, pine-covered
fraîche in a mixer.
plateaus. The Jura range is rich in a wide range of
a Beaujolais.
such asand,
To go with this dish we recommend a fruity wine plants
depending on the situation of their
pasture, provides the cows with up to 500 varieties
of plants and flowers which influence the content
and quality of the milk and give the Comté its
wonderful aroma. You can really taste the natural
www.fromi.com
9378 0 - Fax (49) 7851 75385 - E-mail: [email protected]
Phone (49) 7851pasture!
Fromi France SARL - CS 30019 - F-67016 Strasbourg Cedex -mountain
Its home
Origin: The Haut-Doubs
S
his region of the Jura, dominated by Mont d’Or at
1463 m, is a lush green landscape in summer; in
Tautumn
its glorious colours are captivating and in
winter it wears a thick mantle of snow. It is a classic
mountain landscape, which in the warmer seasons
of the year provides the cows with a diverse range
of plant life to feast on, which the animals then turn
into a nutritious, high-quality milk. This contributes
to the characteristic flavour of the Préféré.
Fromi Rungis - BP 30341 - F-94150 Rungis Cedex - Phone: (33) 1 46 86 48 38 - Fax : (33) 1 46 87 05 44 - E-mail: [email protected]
Fromi USA Corp. - c/o Natixis Pramex International - 1251 Ave. of the Americas, 34th Floor - New York, NY 10020, USA
Phone (33) 1 80 51 70 02 - Fax (33) 1 46 86 58 20 - E-mail: [email protected]
Flyers for the customers
Recipe cards
Seasonal catalogues
Small Cheese Hearts
No n- con tra ctu al p ho tos.
Summer Catalogue
2010
Shipment
from 05.06.2010 to 09.17.2010
www.fromi-c orp orate.c om
I n o r d e r t o s e c u r e y o uP ho
r dnee: l (i +v33)
e r i1e 80
s 51 70 02 · F a x : ( + 33)
w.e
f ro
p l e a s e s e n d u s y o u r s a l e s f o r e c a s t m i n i m u m w6ww
em
k is- c oi nr p oarda tvea. cno m
ce!
petit grès
des amoureux
Just for Valentine’s day, we have decorated the Petit
Grès des Vosges with little hearts made of paprika
and herbs. Covered with foil or in a wooden box.
FDM 50%
4295 Petit Grès des Amoureux under foil, 3
pieces paprika, 3 pieces herbs, 125 g x 6
4297 Petit Grès des Amoureux in wooden box,
2 pieces paprika, 2 pieces herbs, (125 g x 4) x 1
Shipment
from October 29th
to December 31st
Other specialities
F ro m i U S A Co r p .
c / o N a t i x i s P r a m e x I nt e r na t i o na l
1251 Av e o f t he A m e r i c a s , 34t h F l o o r - N e w Yo r k , N Y 10020 , U S A
E - m a i l : f ro m i . us a @ f ro m i . c o m • I nt e r ne t : w w w. f ro m i . c o m
1 46 86 58 20
US
atout cŒur
Soft cheese speciality from Burgundy. Slightly ripened
with a thin mould rind. It has a smooth consistency
and a mild, creamy taste. What’s special about this
cheese is that it is enriched with unsatured Omega 3
fatty acids. The Atout Cœur cheese combines healthy
and delicious with cheese tradition.
6358 FDM 60%, 180 g x 6
cŒur du Berry
The Cœur du Berry made from pasteurised goat’s
milk is available in five versions: natural, ashed, with
cranberries, chives or ripened with ash.
FDM 45%, 170 g x 6
6052 Plain
6053 Ashed
7159 Cranberry
7148 Chives
7085 Ripened, ashed, in a basket
Christmas
Saint Valentin’s Day «Petits Grès»
2010
Autumn
Catalogue 2010
Shipment
from September 10 th to November 16 th
Fromi USA Corp.
c /o Natixis P ramex In tern ation al
1251 A ve of th e A meric as, 34th Floor - New York, NY 10020, USA
E-mail: fromi.u [email protected] om • I n tern et: www.fromi.com
In order to secure your deliveries
P h on
e: (+ 33) 1 80 51 70 02 · Fax: (+ 33) 1 46 86 58 20
please send us your sales forecast minimum 6 weeks in
advance!
amour de Bourgogne
Hand-ladled into the moulds.
Original, heart-shaped Brillat Savarin from Burgundy.
Filled with truffles or decorated with pieces of papaya.
Very subtle, mild taste.
FDM 72%, 200 g x 6
1163 Truffle
6376 Papaya
US
petit grès saint
valentin
Soft cheese with washed rind from the Vosges. The
famous Petit Grès des Vosges, now washed with
«Cœur de Bière» spirit or Marc de Muscat. Fruity and
aromatic taste.
FDM 50%, 125 g x 6
7057 Refined with «Cœur de Bière» spirit
7054 Refined with Marc de Muscat
Fromi Rungis SAS - PLA 401 - F94619 Rungis Cedex
petit grès au
gingemBre
The famous Grès des Vosges, flavoured with a layer of
ginger jam. From the first mouthful the fresh taste and
slightly piquant taste typical of ginger will enchant all
true ginger lovers.
7039 FDM 50%, 125 g x 6
Fromi USA Corp. c/o Natixis Pramex International
In ord
e r (33)
t o1 46s e86c48u38r e- Fax:y(33)
o u1 r46 87
d e05l 44
iveries
1251 Ave of the Americas, 34th Floor - New York, NY 10020, USA
Phone.:
p l e a s e s e n d u s y o u r s a l e s [email protected]
o r e c a s t m i n i m u m 6 w e e k s i n a dPhone:
v a n(+33)
c e1!80 51 70 02 - Fax: (+33) 1 46 86 58 20
[email protected]
www.fromi-corporate.com
2113US
Valentine’s
Day
2011
S h i p m e n t f r o m Ja n u a r y 1 4 t h t o Fe b r u a r y 8 t h 2 0 1 1
In o rd e r to se c u re y o u r d e l i ve ri e s p l e a se se n d u s y o u r sa l e s fo re c a st
m i n i m u m 6 w e e k s i n a d va n c e !
...and much
more! 45
Little Fromi
Cheese school
If one wants to sell
well, one should
know a lot about his
products to be able
to provide suitable
advice to customers.
This is how customer
loyalty comes about!
We have summarised
the most important
information for you in
this little Fromi cheese
school.
What is raw milk cheese?
Raw milk cheeses are specialities made from milk which is not heat-treated. Still warm from the
cow, the milk is processed on farms and in small Alpine dairies, cooled during dairy production for
transport from the farm and then warmed back up to cow temperature (max. 40°) prior to cheese
production. Up to this degree of heat, the original, natural milk flora is completely preserved, contrary
to pasteurisation, thermisation or micro-filtration. Raw milk cheeses further differ from pasteurised
ones predominately in their one of a kind, characteristic flavour which can develop differently and
exhibit subtle nuances depending on season, the resulting milk quality and ripening conditions.
Why do raw milk cheeses have greater nutritional
value?
1. Because the natural milk flora is completely preserved.
• Vitamins (A, B, C, D, E etc).
• Milk bacteria (important for acidification and ripening)
• Natural yeast and noble mould
2. Because the milk is of higher quality.
The animals are traditionally kept and fed (no silage). The farmers rely on breeds which optimally
adapt to their climate. Their milk is then usually of higher bacteriological and physiochemical quality.
3. Because the quality controls are more intensive.
The quality controls for raw milk cheese are stricter and carried out more often. The same goes for
farm inspections. The milk supplied is analysed every day prior to production.
4. Because the milk is collected more often.
Milk for raw milk cheeses is collected from the farm every day. In some areas, farmers take milk to
the cheese dairy twice a day, in the morning and the evening. (Comparison: To make pasteurised
cheeses, the milk is only collected every two or three days.)
46
What is microfiltered milk?
The technique of microfiltration, still quite new in terms of use, is used to remove bacteria
and germs from the milk while simultaneously preserving more nutrients and flavour
qualities than is possible with pasteurisation.
In microfiltration, the cream is first separated from the milk and pasteurised. The remaining
skim milk is then filtered through microporous membranes which trap bacteria, germs and
spores, removing them from the milk. After this step, the cream and milk are re-combined
to form the desired ration and certain enzymes which better preserve the proteins and
vitamins, such as lactic acid bacteria (LAB), are added.
Cheeses made from milk treated in this manner come very close to raw milk cheeses in
terms of flavour, especially since the lactic bacteria added after the micro-filtration are
very carefully selected.
From a health and hygiene point of view, this technique offers almost as much safety as
pasteurisation.
Cheese
cutting
Camembert
What is thermised milk?
In thermisation, the milk is heated for at least fifteen seconds to a temperature between
55° and 68°C. The aim of this slight heating is to partially extract germs from the milk and
destroy potentially present pathogens such as listeria bacteria while still preserving most
of the natural bacterial flora. This process is used mainly by artisanal cheese-makers and
some industrial cheese manufacturers whose milk comes from a more geographically
spread out area.
In thermisation, too, the addition of selected milk lactic bacteria to stimulate enzyme
activity is more important than with raw milk.
Cheeses made in this manner are less varied in terms of flavour and quality and bring out
the typical character of the product less so than with cheeses made from raw milk. In any
case, thermisation is a gentler and less drastic process than pasteurisation.
Production schematic for
raw milk cheeses
1. MILKING
2. COLLECT
Collect milk every 24 hours from
the farmer.
3. CURDLING
Pont l’Évêque
Jurassic
Brie
Sainte Maure
Addition of rennet and, if
necessary, from lactic acid
cultures.
Fourme d’Ambert
4. CUTTING
5. HAND SHAPING 6 . R I P E N I N G
47
25
Traditional
Production and
Ripening
Raw milk cheeses are
generally made by hand
according to traditional
methods.
And this process
takes place every day,
even on Sundays and
holidays since the milk
cannot be stored.
They are considerably
more sensitive and
require more care
during maintenance by
qualified personnel.
Ripening
Ripening is an interplay of natural milk enzymes, milk bacteria and red enzymes as well as various
types of mould and yeasts. Depending on the type of cheese, one can influence the ripening process
by factors such as temperature, ventilation, rind care, washing and turning of the cheeses. Therein
lies the art of cheese professionals. Even the retailer must follow certain care rules depending on
the type of cheese.
Impor tant information on ripening of the most common
types of cheese
Soft cheese with a white mould rind: Camembert, Brie de Meaux
They are delivered with a velvety white rind. The Botelus
edulis fungus which forms the outer layer dies out slowly.
At the end of the ripening period, dark spots appear due to
red enzymes. This cheese should ideally be conserved in its
original packaging.
Soft cheese with red rind: Époisses, Münster, Grès des
Vosges
Its damp, washed surface has a red fermentation. Should
white, green or blue mould spots arise, these should be cut off
with a knife and the cheese should be rubbed with salt water.
Semi-hard cheese, hard cheese with a red rind: Morbier, Gipfelkäs, Comté, Jurassic
Cheeses with a thick, firm, natural rind on which a reddish fermentation and natural micro-organisms
develop. The thin layer of white and black boletus
fungus should be washed off with salt water. Slight
cracks on the rind, as is particularly the case with
Morbier, are an additional mark of quality and a
creamy consistency.
Hard cheese with a natural rind: Tomme de Savoie
Various sorts of fungus can develop on the rind of this cheese.
After one month of ripening, the rind becomes completely
black. Later on, natural white, green or brown fungi can arise,
and in particularly good quality cheeses even yellow and red
ones. Without further treatment, the cheeses also develops
mites. A completely natural process!
Goat’s cheese: Picandou affiné, Crottin de Chavignol
Crottin de Chavignol: During ripening, yeast cultures form on the
rind. The surface becomes wavy and exhibits boletus mould spots.
Usually, the cheese is delivered in this stage. Later in the process, blue and green mould develop on
the rind, sometimes even black cellar mould. The cheese then has a dry consistency and sharp taste.
Picandou affiné: A uniformly ivory yeast rind is aimed at, on which, during the ripening process,
blue spots may also develop. This allows the cheese to reach its creamy consistency.
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Ripening
schematic:
Storage
The best place to store cheese is a dark, well ventilated cellar with 85-95 % humidity and
a temperature of 8-10°. In practice, this is not easy to do in a shop. Therefore: Storage in a
cold storage cell or in a service chilled distribution counter.
Please pay close attention to the following:
• Cheese should be left in its original packaging for as long as possible.
• Hard cheese and hard cheeses with mites should be wrapped in cellophane so as to
prevent the mites from getting into the sales counter.
• Do not pack goat cheeses too close together as their taste becomes more refined as they
dry. Special instructions for Picandou: Present on a plate and cover with foil.
Be absolutely sure to avoid the following:
• Drying out (with the exception of goat cheese)
• Cold shock (under 6°C). This destroys the organic structure of the cheese.
• Heat or too much warmth. These promote the fermentation process.
(for example Camembert)
A short overview on the flavour
development of a raw milk
Camembert in the various stages of
ripening.
Two more tips:
• Place a container filled with water in counters that are too dry. Replace daily.
• You can also place a moist cloth in the back of the cheese counter. This can be concealed
with decorative material such as a straw mat.
Quality of taste
Raw milk
Pasteurised milk
Weeks
Shelf life
Fat content: Things your customers should know
Pursuant to the cheese ordinance, the
fat content information has to do with
the dry mass. This can often lead to
misunderstanding by the consumer, since
the actual, i.e. the absolute fat content
depends on the proportion of water in the
cheese.
Type of
cheese
FDM
Dry
mass
Absolute
fat per
100 g
Cream cheese
40%
20%
8g
Soft cheese
40%
50%
20 g
Semi-hard cheese
40%
58%
24 g
Hard cheese
40%
63%
26 g
Fat in dry matter x dry matter
Week 1: Right after production, all
cheeses of a given category have
pretty much the same taste.
Weeks 2-3: Cheese made from
pasteurised milk has already reached
its highest degree of ripening, whereas
raw milk cheese has just begun to
slowly ripen and develop its typical
taste.
100
Conclusion: With cheeses having the same FDM, the consumer ingests less actual fat
when eating cream or soft cheese than hard cheese.
More and more, the mention of total fat also appears on the packagings.
Nutritional information and calories in various
types of cheese
Cream
cheese:
cream
cheese
with 40%
FDM
Soft cheese Soft cheese Semi-hard
with white with washed
cheese
mould rind
rind
Morbier,
Camembert Grès des
Tomme de
Vosges,
Savoie
Munster
Hard
cheese
Jurassic,
Comté
Goat’s
cheese
Picandou
Blue
cheese
Roquefort
Water (g)
79
52
55
50
38
60
45
Calories (kcal)
118
310
310
355
375
325
378
Carbohydrates (g)
4
Traces
Traces
Traces
Traces
Traces
Traces
Lipid (g)
7.5
22
25
24
30
18
28
Protein (g)
8.5
20
20
28
29
18
21
Calcium (mg)
100
400
450
700
1050
100
620
Phosphorous (mg)
140
250
320
360
620
248
420
Magnesium (mg)
10
20
23
35
50
16
25
Potassium (mg)
130
150
125
100
140
200
120
Sodium (mg)
40
700
970
880
200
580
1600
Week 4: Now the raw milk cheese
is at the high point of ripening. The
Camembert now has a uniform
consistency without a firm centre, but
not yet runny. The taste peak is usually
reached by the end of the best before
date (BBD). After this date the cheese
can still be enjoyed and often reaches
an even better flavour.
Weeks 5-6: The ripening of the raw
milk cheese continues. Its appearance
changes (e.g. red to brown with
Camembert). It loses some of its fine
taste, undesired flavours develop.
Week 7: Even cheeses made from
pasteurised milk start to lose their
taste quality.
49
50
Your sales Contact
in the USA
Our Fromi Team in the United States is at your entire disposal to answer your questions.
San Francisco
New York
Agathe Noyon
Jérémy Dolé
Sales Manager West USA
Phone : (+1) 41 56 13 53 77
E-mail: [email protected]
Sales Manager East USA
Phone : (+1) 646 639 40 37
E-mail: [email protected]
Gildas Cochennec
Xavier Brun
Export Director
Phone : (+33) 1 80 51 70 06
E-mail: [email protected]
Export Director Fromi Group
Phone : (+49) 7851 9378 70
E-mail: [email protected]
51
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P h o n e : ( + 3 3 ) 1 8 0 5 1 7 0 0 2 • Fax: ( + 33) 1 4 6 8 6 5 8 2 0
f ro m i .usa@ f ro m i.co m
Fromi Ru n gis
6, rue du Poitou • PLA 401 • F-94619 RU NGI S CEDEX
Phone: (+33) 1 46 86 48 38 • Fax : (+33) 1 46 87 05 44
[email protected] om
www.fromi.com
1190 US