crème fraîche - Vermont Creamery

Transcription

P R O D U C T
D E TA I L S
MILK TYPE: Cow
SHELF LIFE: 90 days
INGREDIENTS: Pasteurized cream,
culture
BUTTERFAT: 42%
Key Features
❯ Made from fresh, hormone-free
local cream
❯ Rich, creamy body and cultured,
nutty flavor
❯ Does not separate when cooked
with wine or at high temperatures
crème fraîche
❯ Essential ingredient used by
French-trained chefs
French-style Cultured Cream
a
fter milking the cows, separate and set the fresh cream aside. Let the natural lactic
bacteria take over — creating a thick, smooth, tart result known as crème fraîche.
That was how they made it on the dairy farm in Brittany, France, where Allison Hooper
worked more than thirty years ago. At the time, domestic crème fraîche was virtually
unheard of in the United States, and even imported brands were scarce.
When Bob Reese and Allison Hooper co-founded Vermont Creamery in 1984, their
first product was Vermont Chèvre, the company’s signature goats’ milk cheese. Crème
Fraîche, their first cows’ milk creation — another perfect combination of high quality
cream, natural cultures, slow maturation, and time-honored European methods —
followed close on its heels.
Made with fresh, high quality local cream from the St. Albans Cooperative,
Crème Fraîche is exquisitely rich, with the cultured, nutty flavor and creamy texture
that characterizes the best. Crème fraîche is a staple of French cuisine, the world’s
finest culinary tradition.
8 oz.*
madagascar vanilla
8 oz.*
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1.25 oz.*
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Serving Suggestions
❯ Add to sauces, stews, and soups
❯ Serve with smoked salmon or caviar
❯ Deglaze pan with wine, reduce, and
add crème fraîche for finishing sauce
❯ Use as the sauce base for Chicken
Fricassé, Beef Stroganoff or Pork chops
❯ Whip to soft peaks, add honey and
diced, candied ginger — and use to
top berries
❯ Serve over warm apple pie, cobbler,
crisps, or grilled peaches
❯ Fold into batter for moist muffins,
scones, cakes, and brownies
❯ Use in custards like crème brulée,
or ice cream bases
4.75 lb.*
*Product photographs not to scale
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P.O. Box 95, 40 Pitman Road • Websterville, VT 05678 • T: 802.479.9371 • 800.884.6287 • F: 802.479.3674 • vermontcreamery.com
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P R O D U C T
D E TA I L S
MILK TYPE: Cow
SHELF LIFE: 90–120 days
culture, salt
BUTTERFAT: 86%
Key Features
❯C
hurned in small batches from fresh,
hormone-free local cream
❯R
ich, European-style nutty flavor
❯ Ideal butter for finishing sauces
and pastry
cultured butter
❯A
vailable in unsalted, lightly salted
(0.3%), or with sea salt crystals
European-style Cultured Butter
w
hile working on a dairy farm in Brittany, France, Allison Hooper took careful
note of what happened to the milk. After each milking, she set the cream aside.
Natural, lactic bacteria took over, ripening it into cultured cream — or crème fraîche.
When the thick result was churned into butter, Allison — the future co-founder of
Vermont Creamery — knew she had learned something valuable.
Inspired by this lesson, we culture the freshest local cream and churn it into a
European-style cultured butter. The butter with the highest butterfat content available in
the U.S., Vermont Cultured Butter offers the exquisite richness, flavor, and performance
of the finest European butters. A salt content significantly lower than typical salted butter
enhances its farm-fresh flavor, making it an excellent ingredient in recipes calling for salted
or unsalted butter.
Taking perfection one step further, our Sea Salt Butter is a balance of creamy butter
with the crunch of Celtic sea salt — a perfect combination that calls for warm crusty bread.
lightly salted | unsalted 8 oz.*
❯H
igh butterfat content (86%) — flaky
pastry, laminated dough, moist cake
❯L
ow moisture: high smoking point —
less absorption of fat in pan searing
❯C
ultured: low acidity, doesn’t separate
when added to wine-based sauces
For Chefs
❯P
erfect for table butter as a medallion
or for cooking and baking
❯A
vailable in 1 oz. individual portion roll
for catering, 12 oz. roll, 1 lb. roll
and 30 lb. blocks
For Retailers
❯E
asy-to-stack rolls and baskets
❯A
vailable in 4 oz. roll, 6 oz. basket
and 8 oz. roll
unsalted
30 lb.*
sea salt crystals
6 oz. basket*
lightly salted | unsalted
1 lb.*
blended
with sea salt
& maple
4 oz.*
lightly salted
1 oz.*
sea salt
crystals
4 oz.*
sea salt crystals
12 oz.*
sea salt crystals
1 oz.*
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P R O D U C T
D E TA I L S
MILK TYPE: Cow
SHELF LIFE: 60 days
INGREDIENTS: Local skim milk,
culture, enzymes, salt
RENNET: Microbial (non-animal)
BUTTERFAT: 0%
Key Features
❯ Made from fresh, hormone-free
local skim milk
❯ Fresh milk flavor, pleasantly tart
❯ Smooth, spreadable texture
❯ Fat-free, yet very satisfying mouth feel
fromage blanc
❯ High protein and calcium; low carb
and sodium
French-style Fresh Cheese
“t
❯ Key ingredient in a healthy diet
he French answer to yogurt”, Fromage Blanc is a fresh and slightly drained cows’
milk cheese. At Vermont Creamery, this unique cheese originates with company
co-founder Allison Hooper’s apprenticeship on a dairy farm in Brittany, France. The
fromage blanc she enjoyed on the farm for dessert — mixed with a bit of sugar — inspired
Vermont Fromage Blanc. Creamery co-founder Bob Reese and Allison introduced it to
the U.S. market in 1985.
Fromage Blanc is a healthy and natural source of fat-free protein. It is served with
honey as a dessert or snack, mixed with granola for breakfast or used as a base for savory
dips with fresh herbs and pepper. Fromage Blanc is a wonderful cheese for fat-free desserts
that call for cream, such as cheesecake, pound cake, or ice cream.
Serving Suggestions
❯ Breakfast parfait: sweeten with
maple syrup and serve with fresh
fruit and granola
❯ Blend with frozen berries and
orange juice for smoothies
❯ Mix with chopped herbs, garlic, salt,
and pepper and use as a dip with
fresh crudités
❯ Mix in an omelet or quiche base;
can be used in sweet or savory tarts
❯ Use on flatbread with bacon and
caramelized onion for classic French
“Alsatian Tarte Flambée”
❯ Use for fat-free ice cream, cheesecake,
mousse, sweet soufflé
8 oz.*
1.25 oz.*
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P R O D U C T
D E TA I L S
MILK TYPE: Cow
SHELF LIFE: 60 days
INGREDIENTS: Pasteurized milk,
culture, enzymes, salt
BUTTERFAT: 11%
Key Features
❯M
ade from fresh, hormone-free
local milk
❯F
resh milk flavor, pleasantly tart
❯S
mooth, creamy, spreadable texture
❯L
ow in fat, only 11%
quark
❯H
igh protein and calcium; low carb
and sodium
European-style Fresh Cheese
❯K
ey ingredient in light cooking
and healthy diet
g
erman for “fresh curd,” Quark is a fresh and slightly drained cows’ milk cheese
reminiscent of the simple everyday cheese that is part of Europe’s food traditions.
In Germany, quark is used in dishes that call for dairy, from breakfast to lunch, snack and
desserts — that’s what inspired co-founders Allison Hooper and Bob Reese. At Vermont
Creamery, quark is made with fresh curd that is slightly drained in cheesecloth and whipped
with a morsel of crème fraîche to create a silky texture and nutty taste.
Europeans appreciated Bob and Allison’s first batch in 1985; today quark finds its place
on many restaurant menus and in home recipes. Used as a light substitute for dishes that call
for cream, quark has great nutritional value and a low fat content — only 11% butterfat.
Serving Suggestions
❯M
ix with oatmeal, baked apples, and
nuts for a healthy morning start
❯U
se to lighten up batters: pancakes,
waffles, banana bread
❯C
reate light pastry: muffins, moist
scones, danish
❯U
se as the base for dips or
salad dressing
❯U
se as a spread for sandwiches,
wraps, panini or flatbreads
❯S
poon over baked potato; mix in
mashed potato with nutmeg
and scallions
❯M
akes every cream-based dessert
lighter: mousse, cheesecake, ice cream,
lemon tart
8 oz.*
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P R O D U C T
D E TA I L S
MILK TYPE: Cow
SHELF LIFE: 90 days
milk solids, glucono delta lactone
(natural acidulant)
BUTTERFAT: 50%
Key Features
❯ Made in small batches from fresh,
hormone-free local cream
❯ Uses high butterfat cream for natural
thick texture
❯ Fresh, sweet, and natural cream flavor
mascarpone
❯ Luxurious, smooth, thick body
❯ Adds richness and flavor to any dish
Italian-style Cream Cheese
❯ Essential ingredient in Italian cooking
n
ot long ago, the word mascarpone would draw quizzical looks. Nowadays, the
distinctly Italian-sounding name is the only thing obscure about this velvety, rich
cream cheese. One story suggests that a visiting Spanish dignitary in the 16th century tasted
fresh mascarpone in Italy and proclaimed it mas que bueno — better than good! In the early
1990s, as U.S. chefs discovered the dessert tiramisu, its base ingredient — mascarpone —
began to grow in popularity.
It was only a matter of time before Allison Hooper and Bob Reese, co-founders of
Vermont Creamery, were asked to create mascarpone locally. Since then, Vermont
Mascarpone has garnered accolades for its fresh, rich, cream flavor, sweet taste, and smooth,
thick texture — perfect for spreading or swirling.
Serving Suggestions
❯ An important ingredient in the classic
Italian dessert tiramisu
❯ Whip lightly, sweeten, and serve with
fresh berries or poached pears
❯ Swirl into soups or fold into risotto
and polenta
❯ Toss into hot pasta with grilled
vegetables or smoked salmon
❯ Mix with Parmesan and fill ravioli
or layer in lasagna
❯ Use in cheesecake, frosting,
cupcake filling
8 oz.*
1 lb.*
5 lb.*
30 lb.*
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D E TA I L S
MILK TYPE: Goat
SHELF LIFE: 60 days
INGREDIENTS: Pasteurized goats’
milk, culture, enzymes, salt
BUTTERFAT: 16%
Key Features
❯ Available in three flavors: Classic,
Roasted Red Pepper, and Olive & Herb
❯ Mild, creamy, fresh goats’ milk flavor
❯ Lower in fat and salt than regular
goat cheese
creamy goat cheese
❯ Available in retail 4 oz. cup,
foodservice 1.25 oz. cup and 5 lb. tub
Fresh Goat Cheese Dip
d
an Lewis, corporate chef at Sutton Place Gourmet, had devised an elegant solution to
a culinary challenge. If he combined Vermont Chèvre with heavy cream and ricotta,
the mixture was very easy to spread. Great idea. Yet something was missing… By using
cows’ milk ricotta, he was losing some of that full, fresh goats’ milk flavor. At his request,
we developed a goats’ milk recipe offering the creamy texture — without sacrificing any
flavor. Today we call that perfect marriage of flavor and function Creamy Goat Cheese.
Creamy Goat Cheese is available in Classic, or blended with the finest ingredients
— imported Divina olives, roasted red peppers, herbes de Provence, and real garlic. The
smooth, versatile results are ideal for spreading, tossing with pasta, and substituting for
cows’ milk ricotta in pastries and other dishes.
❯ Excellent in a wide variety of dishes
Serving Suggestions
❯ Serve as a ready-to-use fresh dip with
crudités and crackers
❯ Make easy Amuse Bouche — spread
Creamy Goat Cheese on crostini, drizzle
with maple syrup, toasted almond and
freshly ground pepper
❯ Toss with pasta to create instant
creamy sauce
❯ Spread on panini, bagels, pizzas
or quesadillas
❯ Use as a filling in lasagna, pasta,
and meats
❯ Update your favorite polenta, gnudi,
or mac & cheese
❯ Use in soufflé, cheesecake, mousse
or ice cream
Classic
Roasted Red Pepper
Olive & Herb
4 oz.*
1.25 oz.*
Classic 5 lb.*
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P R O D U C T
D E TA I L S
MILK TYPE: Goat
SHELF LIFE: 90 days
BUTTERFAT: 21%
Key Features
❯ Mild, fresh goats’ milk flavor
❯ Less salt than most other goats’
milk cheeses
❯ Excellent ingredient in a variety of
dishes and a perfect cheeseboard item
fresh goat cheese
❯ Available in retail package and
foodservice pack — various sizes and
moisture contents
Chèvre
t
he Vermont Creamery story begins with this mild goats’ milk cheese. It was on a farm in
Brittany where young Allison Hooper, working for room and board, learned the timehonored traditions of European artisanal cheesemaking. Working as a dairy lab technician
in Vermont a few years later, she produced a chèvre for a banquet organized by Bob Reese,
then marketing director of the State Agriculture Department. Chèvre was still largely
unavailable in Vermont and in the U.S. at the time — but not for long. Inspired by the
response to her chèvre, Allison teamed up with Bob to create Vermont Creamery.
Since then, Vermont Chèvre has earned an honored place among chefs and
consumers alike. Distinguished by a simple, mild, fresh goats’ milk favor, the cheese is
highly versatile — an excellent ingredient in many dishes as well as on its own. While
chèvre continues to grow in popularity, Vermont Chèvre maintains its reputation for
quality through superlative taste, freshness, and low salt.
Classic Chèvre
4 lb.*
Classic Chèvre
(crumbled)
2.5 lb, 10 lb.*
Classic Chèvre
Pepper Chèvre
Herb Chèvre
4 oz.*
Classic Chèvre 8 oz.*
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Classic Chèvre
10.5 oz.*
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Classic Chèvre
2.2 lb.*
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Serving Suggestions
❯ Place slices on fresh spinach with
dried cranberries, toasted walnuts
and a simple balsamic vinaigrette
❯ Crumble on pizza, sandwiches,
tartines, flatbread
❯ Bake or pan fry small balls rolled in
different nuts and dried fruit
❯ Use as an ingredient in soufflé,
quiche, quesadilla
❯ Stuff chicken breasts, lamb roasts,
mushrooms, peppers
❯ Fold in pasta, use in ravioli, or
on steamed veggies
❯ Use in desserts: cheesecakes, baked
pears, brownies, and ice cream
also available in
.5 oz medallions
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D E TA I L S
MILK TYPE: Goat
WEIGHT: 0.5 ounce
SHELF LIFE: 90 days
BUTTERFAT: 19%
Key Features
❯ Stay-fresh packaging
❯ Efficient preparation with no waste
❯ Fresh goats’ milk flavor with a smooth
texture and no preservatives
fresh goat cheese medallions
f
❯ Saves time and labor costs
Chèvre
❯ Extremely versatile ingredient
Serving Suggestions
resh Goat Cheese medallions are made with our award winning Chevre recipe. After
overnight lactic coagulation, the fresh curd is drained at cold temperatures. The cheese is
then formed and cut into half ounce medallions. They are perfect for salad, catering, grab
n’ go meals or any application that requires efficient preparation. A great addition to any
cheeseboard, use at the cheese counter to top with a favorite condiment — jam, honey,
pesto, chutney or chocolate.
❯ Perfect for grab n’ go salad or meals
❯ More exact portions for catering and
foodservice applications
❯ Use fresh or fried
❯ Add to cheese boards
❯ Top with honey, pesto or chutney at
the cheese counter
fresh goat cheese medallions
20/.5 oz.*
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D E TA I L S
MILK TYPE: Goat
SHELF LIFE: 90 days
milk, culture, enzymes, salt, dried
fruit, herbs
BUTTERFAT: 19%
Key Features
❯ Convenient retail packaging
❯ Highest quality dried fruits and herbs
❯ Crumbled by hand without any
anti-caking agent
fresh goat cheese crumbles
❯ No mold inhibitors
Chèvre
f
❯ Fresh goats’ milk flavor with a smooth
crumbly texture
lavored Crumbled Goat Cheese is a 100% all-natural goat cheese made with our award
winning Chevre recipe and blended with high-quality herbs and dried fruit. After
overnight lactic coagulation, the fresh curd is drained in cheese cloth at cold temperatures.
When the curd reaches the right texture it is then crumbled by hand and mixed with
carefully selected dried fruit and fresh herbs prior to packaging.
There are no mold inhibitors or anti-caking agents like cellulose so there isn’t a “dry
mouth feel” like that of other crumbles. These crumbles are perfect for salads, pasta dishes,
pizza topping, gratin or grab and go prepared meals. Available in 4 varieties: Apricot &
Thyme, Cranberry & Tarragon, Tomato & Basil or Classic
Serving Suggestions
❯ Perfect for self-serve salad bar
❯ Efficient prep for catering and
foodservice applications
❯ Top pizza or flatbread
❯ Add to hot or cold pasta
❯ Top grilled vegetable salad
❯ Mix into potato or vegetable gratins
❯ Use to stuff chicken breast, lamb roasts,
ravioli or mushrooms
❯ Melt in paninis, quesadillas, or lasagna
apricot & thyme
4 oz.*
cranberry & tarragon
4 oz.*
tomato & basil
4 oz.*
classic chèvre
4 oz.*
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D E TA I L S
MILK TYPE: Goat
SHELF LIFE: 120 days in brine
milk, culture, enzymes, brine
(water, salt)
BUTTERFAT: 21%
Key Features
❯ Made in the traditional Greek style
❯ Lower salt brine enhances mild, fresh
goats’ milk flavor
feta
❯ Slices well and can be crumbled
Serving Suggestions
Goats’ Milk Feta
❯ Crumble over entrées
t
he natural bounty of Greece has nourished entire civilizations throughout the ages.
Include Allison Hooper and Bob Reese among those inspired by the country’s culinary
tradition. At a cheese conference, Vermont Creamery experienced the distinctive sheep
and goats’ milk feta cheese that graces the best Mediterranean cuisine. Unlike the feta
typically available to consumers Stateside, authentic Greek feta is soft and easy to slice,
and most often served in large slices on a fresh salad with olives.
Vermont feta is crafted in the Greek style — soft, fresh, and flavorful. By reducing
the salt content of the brine, the fresh goats’ milk flavor is enhanced, adding a touch of
innovation to a time-honored recipe.
❯ Combine with spinach and olives in
omelets and fritattas
❯ Toss with olives, cucumbers, artichoke
hearts, and tomatoes for a simple,
delicious Greek salad
❯ Use as stuffing for lamb burgers with
fresh mint and cucumber sauce
❯ Crumble on orzo or quinoa salad
with sundried tomatoes, lemon zest,
and EVOO
❯ Fold in pasta, use in ravioli, mac &
cheese, crumble on steamed veggies
❯ Mix with watermelon balls, drizzle with
aged balsamic vinegar, and top with
fresh mint leaves
6 lb. in brine*
suggested retail
re-packaging*
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D E TA I L S
MILK TYPE: Goat
WEIGHT: 2.5 ounces
SHELF LIFE: 90 days
BUTTERFAT: 21%
Key Features
❯ Mild, fresh goats’ milk flavor with
lemony, nutty finish
❯ Smooth and creamy texture
fresh crottin
❯ 2.5 oz. individual portion size —
easy to slice and serve
❯ Convenient package — 6 piece tray in
a modified atmosphere vacuum pack
Fresh Goat Cheese
f
resh Crottin is a fresh goat cheese made in the style of the traditional French Crottin de
Chavignol. This delicate cheese is the same hand-crafted cheese as Bijou, without the
aging. The milk is pasteurized and slowly coagulated overnight by adding lactic cultures.
The freshly made curd is drained in cheesecloth until the next day when the cheeses will be
shaped by hand. Fresh Crottin are packed in a easy to use “muffin tray,” keeping the cheeses
protected during transport from our creamery to the restaurant cheeseboard and retail
cheese counter.
Fresh Crottin is more complex than regular fresh goat cheese. The secret cultures, yeast,
and mold that are added to the milk in the early stage of the maturation gives Fresh Crottin
floral and lemony hints with a nutty finish.
Serving Suggestions
❯ Goat Cheese Progression: serve on
cheeseboard with aged Bijou
❯ Make simple shared appetizers
using fresh Crottin drizzled with EVOO
or homemade warm tomato sauce,
fresh herbs and grilled baguette
❯ Slice in half, bread, fry, and serve hot
as an appetizer or on a salad
❯ Pizza suggestion: use sliced Crottin
with caramelized onion, fig jam, and
rosemary
❯ Use as stuffing in lamb roast, seared
duck breast, poached pears, roasted figs
Pairing Suggestions
❯ Beaujolais, Barbera, Rosato
❯ Stout Beer, Sparkling Cider, Manhattan
❯ Maple crackers, candied ginger
❯ Artichokes, watermelon, cardamompoached plums
2.5 oz.*
crate by 6*
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P R O D U C T
D E TA I L S
MILK TYPE: Goat
WEIGHT: 2 ounces
SHELF LIFE: 80 days (depends on
ripening preference)
BUTTERFAT: 21%
Key Features
❯ Mild, fresh goats’ milk flavor with
nutty finish
❯ Texture very smooth and creamy
bijou
❯ Rind sweet, mild and wrinkled
❯ Packaged in its own micro-cave to
protect and allow the cheese to
continue to ripen
Aged Goat Cheese “Crottin”
w
hen we think of French goat cheese, we reminisce about the open air markets where
small, delicately ripened Crottins de Chavignol are on display. An American line of
French-style ripened goat cheeses would not be complete without a small Bijou-like Crottin.
Bijou is French for jewel and this cheese epitomizes all that is special about goats and goats’
milk, and the making and caring for a small cheese.
Bijou is made from pasteurized milk. After 24 hours of maturation/coagulation, the fragile
curd is transferred into cheesecloth to drain overnight. The next day, the Bijou are hand-shaped
and moved into a drying room. After a day of drying, the cheeses move to the aging room
where the natural geotrichum rind will grow in a controlled environment for about 10 days.
At the right maturity, the cheeses are wrapped in their individual micro-cave package.
When wrapped in its wooden crate, the cheese is still fresh with a delicate rind. As it
ages, the interior becomes soft and the flavor more robust. When in France, you cannot read
a menu that does not include a Chèvre Chaud salad. Simply cut Bijou in half and place rind
side up on a slice of baguette. Toast under the broiler for five minutes and serve with a salad.
This bistro-style entrée is perfect for a gathering with friends.
❯ Available in retail package by 2
and foodservice crate
Serving Suggestions
❯ Make a traditional Toasted Bijou salad
❯ Goat Cheese Progression: serve on
cheeseboard with fresh Crottin, young
and aged Bijou
❯ Wrap Bijou in applewood smoked
bacon, bake in the oven, and serve on
frisée salad
❯ Place Bijou in the freezer to firm up —
shave with a truffle shaver on top of
Beets Carpaccio
❯ Add grilled Bijou on top of onion tart
or fritatta
Pairing Suggestions
❯ Gewürztraminer, sparkling wine
❯ Belgian Tripel, French 75
❯ Roasted hazelnuts, blueberry jam
❯ Olives, cranberry, bacon praline
2 by 2 oz.*
crate by 15*
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MILK TYPE: Goat
WEIGHT: 4 ounces
milk, culture, enzymes, salt, ash
BUTTERFAT: 21%
Key Features
❯ Wrinkly, mild, and flavorful rind
bonne bouche
protect and allow the cheese to
continue to ripen
Ash-ripened Goat Cheese
b
onne Bouche is the flagship of Vermont Creamery’s signature geotrichum-rinded
aged goat cheeses. This hand-ladled, ash-ripened cheese was first introduced in 2001.
Bonne Bouche literally means good mouthful and is a French term used to describe a tasty
morsel. Bonne Bouche won instant acclaim among chefs, retailers, and food writers along
with prestigious awards at the American Cheese Society and the Fancy Food Show in the
Outstanding Cheese Category.
Bonne Bouche is made with pasteurized milk and set in small tubs for a 24-hour
lactic coagulation. The following day, the fresh curd is carefully hand-ladled into molds
and drained overnight. The cheeses are removed from the molds, ashed, and moved into
the drying room. After one to two days, the cheese moves to the aging room, where the
controlled environment is cool and humid. The entire process takes seven to ten days
until the cheese develops a nice wrinkled rind.
Bonne Bouche can be enjoyed fresh or aged up to 50 days. As a young cheese, the rind
has a distinct fresh and yeasty flavor. The texture is soft like a mousse and the taste is still
acidic. As the cheese ages, it becomes softer and the rind becomes more complex and piquant.
❯ Available in retail package and
foodservice crate
Serving Suggestions
❯ Add wedges of Bonne Bouche to a
salad with grapes, candied walnuts,
and duck confit
❯ Dry in a refrigerator for 2 weeks, and
shave slices to add complexity to salads,
soups, risotto, gnocchi, and pasta
❯ Bake Bonne Bouche on top of roasted
fruit and serve with biscotti crisps
❯ Serve Bonne Bouche for dessert on
a slice of honeycomb with warm
blueberry compote
Pairing Suggestions
❯ Riesling, Rosé, sparkling wine
❯ Saison Ale, Gin Gibson
❯ Almond thins, honeycomb
❯ Prosciutto, elderberry,
chocolate almonds
4 oz.*
a r t i s a n
crate by 6*
c h e e s e s
f r o m
f a r m
t o
t a b l e
09/13
P R O D U C T
D E TA I L S
MILK TYPE: Goat
WEIGHT: 6.5 ounces
BUTTERFAT: 21%
Key Features
❯ Texture very smooth and creamy
❯ Rind sweet, mild, and wrinkled
coupole
allow the cheese to continue to ripen
Aged Goat Cheese
❯ Available in retail pack and
foodservice crate
a
n American original, named for its dome shape, Vermont Creamery’s Coupole
combines the French cheesemaking recipe of the Bijou and Bonne Bouche. In the
landscape of cheese varieties, it stands out as a distinct goat cheese.
Coupole is made with fresh goats’ milk that is pasteurized and then set for 24 hours
of maturation/coagulation. The fragile curd is drained in cheesecloth overnight. On the
third day, Coupole is hand shaped using a unique form to create a little dome. After a day
in the drying room, the cheese is moved into the aging room to allow the geotrichum rind
to develop.
Coupole has a unique shape and appearance that makes it perfect for a restaurant
cheese board. It can easily be cut in wedges and still remain standing on the cheese cart!
Coupole is milder than the Bijou and Bonne Bouche. The texture is dense and very creamy
and the rind is sweet with a yeast flavor that increases as the cheese ages. The cheese presents
a fabulous contrast between the strong ripened flavor of the rind and the delicate fresh taste
of the pate.
Serving Suggestions
❯ Serve Coupole as a centerpiece on
a cheeseboard
❯ Slice Coupole and a ripened pear.
Arrange each wedge on top of whole
wheat nut bread
❯ Stuff fresh figs with a slice of Coupole,
wrap in prosciutto and broil
❯ Melt on top of NY Strip and serve
with a fig demi-glaze
❯ Toss aged Coupole with tagliatelle,
smoked salmon, and leeks
❯ Dry age Coupole and shave strips to
garnish fried polenta and drizzle with
white truffle oil
Pairing Suggestions
❯ Prosecco, Oregon Pinot Noir
❯ Dry Kriek, Lambic, Elderflower cocktail
❯ Warm Pistachio, Acacia honey
❯ Gingersnaps, Anjou pears, pickled beets
6.5 oz.*
a r t i s a n
crate by 6*
c h e e s e s
f r o m
f a r m
t o
t a b l e
09/13
P R O D U C T
D E TA I L S
MILK TYPE: Mix of cows’ milk, cows’
cream & goats’ milk
WEIGHT: 5 ounces
INGREDIENTS: Pasteurized cows’
milk, goats’ milk, cows’ milk
cream, culture, enzymes, salt
BUTTERFAT: 28%
Key Features
❯ Mild, fresh goats’ milk flavor with a
nutty finish
double-cream cremont
c
❯ Notes of cooked bread, hazelnuts, yeast
❯ Complex wrinkled geotrichum rind
remont is a mixed-milk cheese combining local fresh cows’ milk, goats’ milk and a hint of
local cream. This cheese is a celebration of Vermont Creamery’s terroir: local cream, goats’
milk, cheese know-how and good taste for luscious cheese.
Twice a week we drive across Vermont to the 20 family farms to pick up fresh goats’ milk.
Our cows’ cream and milk comes from a local Vermont coop of 500 family dairy farmers.
Milks and cream are blended together and pasteurized. A special cocktail of yeast and mold are
added to create its unique flavor and to coagulate the milk overnight. The next day, the fresh
curd is shaped by hand into Cremont-sized cylinders. Fresh cheeses are placed in a drying room
to prepare the rind to grow and slightly dry the surface of the cheese. After 1 day, cheeses are
moved to our aging room where the geotrichum yeast will slowly grow on the surface of the
cheese to create its unique, cream-colored, wrinkled rind.
Cremont is the Cream of Vermont, combines the nutty taste from of our crème fraîche,
the creamy texture of our Bonne Bouche, and the wrinkled geotrichum rind of our Bijou.
An American original crafted in the bucolic Green Mountains of Vermont.
❯ Easy to slice, long shelf-life,
easy to handle
Serving Suggestions
❯ Allow the cheese to come to room
temperature 1 hour before serving
❯ Serve Cremont as a centerpiece on a
cheeseboard with artisan crackers
❯ On a wooden board, serve slices of
Cremont with homemade pickles,
charcuterie, mustard
❯ Let Cremont melt on warm gnocchi
mixed with cooked asparagus
and morels
❯ Toast Cremont slices on baguette, serve
with orange and cranberry chutney
Pairing Suggestions
❯ Crisp white wine, Cortese
❯ Witbier, Belgium Ale, Sake-tini
❯ Wheat crackers, baked apple
❯ Pea shoots, Heirloom tomato jam
5 oz.*
a r t i s a n
crate by 6*
c h e e s e s
f r o m
f a r m
t o
t a b l e
09/13
P R O D U C T
D E TA I L S
MILK TYPE: Cow
WEIGHT: 8 oz.
SHELF LIFE: 90 days
cream, sugar, pure Bourbon
Madagascar vanilla extract,
vanilla bean powder, culture
SRP: $4.99
UPC/PLU: 1 1826 2050 1
CASE PACK: 12 units
LAUNCH DATE: November 1, 2013
Key Features
crème fraîche
with madagascar vanilla
❯ Hormone-free cream
rème Fraîche has become a staple in the culinary pantry, a superb dairy ingredient, that
simply makes everything taste better. We have been topping tarts, pies, and berries for
years with a dollop on its own or by adding a dash of sugar for sweetness. Why not add a
dose of Madagascar Vanilla to create a sublime flavor of pure vanilla and tart crème fraîche?
Fermentation combined with a subtle sweetness will enhance the dessert, but not overtake
the main event. Imagine crème brulee, sauce for chocolate fondant or a holiday topping for
pumpkin pie. Vanilla crème fraîche can also be whipped or warmed for a sauce.
❯ Whip to top pies, tarts, seasonal berries
or grilled fruit
❯ Pure Bourbon Madagascar vanilla
French-style Cultured Cream
c
❯ Cultured Cream
Serving Suggestions
❯ Use as a dip for fruit platters
❯ Warm and drizzle over bread pudding,
soufflé or chocolate lava cake
❯ Base for crème brulee or dessert pizza
❯ Mix into chocolate ganache
❯ Use in desserts: brownies, cakes or
galettes
madagascar vanilla
8 oz.*
a r t i s a n
c h e e s e s
f r o m
f a r m
t o
t a b l e
09/13
P R O D U C T
D E TA I L S
MILK TYPE: Cow
WEIGHT: 4 oz.
SHELF LIFE: 90 days
cream, pure Vermont maple sugar,
sea salt crystals, culture
SRP: $4.99
UPC/PLU: 11826 80501
CASE PACK: 12 units
LAUNCH DATE: November 1, 2013
Key Features
❯H
ormone-free cream
cultured butter
blended with sea salt & maple
❯P
ure Vermont maple sugar
wo iconic Vermont products just got married — Vermont Creamery Sea Salt Crystal
Cultured Butter and Pure Vermont maple sugar from Butternut Mountain Farms.
This regional combination of Vermont Terroir highlights the contrast of salty crunch
with the sweetness of late harvest maple. It is a mouthful of texture and goodness. Use on
pancakes or toast for breakfast, melt on squash or harvest roasted vegetables or top a
seared pork chop with a medallion of maple butter.
❯M
ix into morning oatmeal
European-style Cultured Butter
t
❯C
ultured
Serving Suggestions
❯T
op pancakes, French toast, baked
sweet potatoes or grilled fruit
❯U
se in cookies, cakes or quick breads
❯C
reate crumbled toppings and cookie
crusts with a hint of maple
❯M
elt over roasted veggies, squash or
seared pork chops
❯U
pgrade Bananas Foster or baked
apples
blended with sea salt
& maple
4 oz.*
a r t i s a n
c h e e s e s
f r o m
f a r m
t o
t a b l e
09/13

crème fraîche - Vermont Creamery

Transcription

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