the grand family

Petit St-Paulin La Bûchette l’Originale Raclette de Chèvre Yogourt à la vanille Damablanc Cœur de Brie

PP41158033

Les réponses du fromager… pages 4 and 5

Did you know? page 5

Recipes pages 6, 9, 12, 13, 14 and 15

Fall 2011

no. 22

In this issue, you will find information about and the Chef’s recipes using these products.

sharing priceless moments around the table

Fall 2011

RecipesDamafro St-Paulin, Leek and Apple Bundles 6

Damafro Bûchette Corn Chip Bites with Duck Confit & Pesto 9

Roast Beef, Roasted Pepper, and Damafro Goat Raclette Croque-Monsieur 12

Damafro Soft and Moist Vanilla, Chocolate and Apple Cake 13

Damablanc Light Quiche 14

Creamy Cœur de Brie Barley Risotto with Mushroom, Bacon and Olives 15

ArticlesThe Cheesemaker Answers… 4-5

Did you know? 5

Rebate coupons 7-8

100 % milk… it’s about doing things right 10-11

Contents

Publisher: Damafro Design and production: Damafro Recipe created by: Nicolas MoreauLegal deposit: Bibliothèque nationale du Québec and Library and Archives Canada, 2011

La Grande Famille (The Grand Family) magazine is published by Damafro. Any reproduction in part or as a whole without the written permission of Damafro is prohibited. the publisher cannot be held liable for any error or negligence that occurs in using the recipes nor for any action taken as a result of the information contained herein.

Postal Convention-publications no. 41158033. Return any correspondence undeliverable in Canada to: Damafro Inc. 54, rue Principale, Saint-Damase, Québec J0H 1J0. 1 800 363 2017

no. 22

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Faire les choses comme il se doit.Les fromages et les yogourts Damafro sont fabriqués avec du lait

frais, uniquement du lait. C’est une question de métier, de respect

de la tradition, du travail bien fait : tout comme le boulanger

travaille la farine pour faire son pain, le fromager travaille le lait

pour confectionner ses fromages…

Faire les choses comme il se doit, c’est cela l’authenticité.

Edi tor ia l

La Bûchette LightOur famous Bûchette goat cheese, in its straw wrapping, is now offered in a light version, without compromising on the distinctive texture or typical taste of this traditional log-shaped cheese.

Chèvre Vieilli râpé The perfect complement for your quick everyday meals, such as your au gratin dishes or salads. A real goat milk cheese, conveniently grated.

Ripened and aged at least 1 year in our cellars, this Grated Aged Goat Cheese is perfect for your au gratin dishes or sprinkled on you favourite pasta dish, adding a touch of character and a warm and mouth-filling taste with distinctive nutty and salted butter nuances.

New products

Recipes, hints and tips, backgrounders...

Do you like what you are reading in this magazine? Subscribe for free at www.thegrandfamily.ca, the Web site of your fine cheesemaker.

Or fill out this form and mail it to Damafro 54, rue Principale, Saint-Damase (Québec) J0H 1J0

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How did you learn about The Grand Family magazine? Fall 2011 – 3

What is meant when a label indicates that a Brie or a Camembert is produced according to “traditional” methods?There are basically two main methods of making soft cheeses of the Brie or Camembert variety.

First, there is the “traditional” method. When using this cheese-making method, the unripened cheese undergoes what is called a lactic fermentation. During the first weeks of ripening, this fermentation process gives the young Brie or Camembert cheese its typical delicate chalky centre.

What does that mean for you? You will enjoy a texture that evolves from firm to melting as the cheese ages, but especially a truly flavourful taste.

In the second method, called “stabilized” or “regular” method, as opposed to the traditional method, the lactic fermentation is prevented. As a result, the dough of the cheese remains uniform throughout. What does that mean for you? You are assured of always enjoying a consistent, softer, more delicate texture.

How to store and keep a cheese?The first thing you will want to do is protect your cheeses against damaging moisture loss. Unless you have a cool cellar, you will want to store your cheeses in the least dry section of your refrigerator: in the vegetable bins, along with the vegetables.

Ideally, keep your cheeses stored in their original packaging, otherwise used waxed paper, a cheese dome or non-airtight containers (cheeses, much like wines and yoghurts, are live products, so they need to breathe; that is why it is preferable to avoid using plastic wraps).

4 – The Grand Family

Did you know?

Why does white wine go so well with a fresh goat cheese or with any unripened cheese? Because of the lactic acid. Both cheese and wines, during production, go through a fermentation process that breaks their sugars down into acid.

And it is exactly that fresh, slightly tangy taste that is sought in white wines and that producers aim to achieve. You would think that two acidic flavors, two products with the same bite could never be compatible! On the contrary! The association creates a sense of roundness in the mouth, a smooth sensation on the palate. The two “acidities” simply cancel each other out!

What are those crystals sometimes found in old Cheddars and Parmesans?When talking about crystals in aged cheeses, real Parmesan (Parmigiano Reggiano) usually comes to mind. Yet these fine crystals sought by cheese enthusiasts can be found in all aged firm chesses, be it Cheddar, Gruyère or Emmental.

Crystals are the sign of a long, slow, perfectly balanced ripening process under cool conditions. Though often called salt crystals, they are anything but salt. They are actually a protein in the cheese that has turned into crystalline particles.

The crystals have no particular taste, but that is not their appeal: they bring the crunchy texture connoisseurs enjoy so much and show the cheese has aged and matured well and the ripening process has been well handled.

In Québec, few cheeses feature these crystals, but you will find them in old cheddars (aged 2 years or more) and in some parmesan-type goat cheeses, aged over a year (such as Chèvre Noir).

Au Québec, on retrouve plus rarement ces cristaux dans nos fromages, si ce n’est dans les vieux cheddars (deux ans et plus), dans certains fromages de chèvre de type parmesan, dans les meules vieillies plus d’un an (comme Le Chèvre Noir).

Fall 2011 – 5

Petit St-Paulin DamafroAn all-around favorite because of its mild and approachable taste, yet far from bland, with a character all its own and a slightly acidic finish.

Ingredients

• 6 sheets of phyllo dough• ½ cup melted butter• 4 tbsp. roasted

sesame seeds• 2 Damafro Petit St-Paulin

cheeses, cut in thin slices• 2 slices of cooked pork

roast, cut in strips, or 1 cooked chicken breast, cut in strips

• 2 Empire apples, diced• 2 leeks, white part only,

steam cooked and patted dry, julienned

• 5 tbsp. strawberry jams• 1 bunch of fresh

basil, chopped• Salt and pepper to taste

Preparation

1• Place a sheet of phyllo dough on a work surface. Brush the dough with melted butter. Sprinkle some sesame seeds on the dough. Place another sheet of dough on top. Repeat with remaining dough, melted butter, and sesame seeds.

2• Using a sharp knife, cut the sheets into 2 to make 6 square pieces. In each square, divide up pork and cheese, then add rest of ingredients. Salt and pepper to taste.

3• Bring up each corner of phyllo dough squares, hold and twist to close and seal the bundle.

4• Place bundles in buttered muffin cups, and bake in preheated 400° F (205° C) oven 15 minutes or until light golden brown.

Bon appétit! And best regards from a fellow gourmet, Nicolas

For a video of this recipe by Nicolas, go to

thegrandfamily.ca

Recipe 1

Servings: 6Preparation time: 10 minutesCooking time: 15 minutesDegree of difficulty: easy

Damafro St-Paulin, Leek and Apple Bundles


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Instant rebate on P’tit St-Damase 175 g

Instant rebate on Cœur de Brie & Cœur de St-Damase

Instant rebate on Grated Aged Goat Cheese

New

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3$rebate coupons

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Instant rebate on Grated Aged Goat Cheese

Instant rebate on Cœur de Brie & Cœur de St-Damase

Instant rebate on P’tit St-Damase

To the retailer: Damafro will refund the nominal value of this coupon + predetermined fees when handed by the customer on purchase of the specified product. Any other use for this coupon will be deemed fraudulent. Should the retailer be unable to present, on request, invoices proving the purchase, in the previous 90 days, of sufficient inventory to cover the number of refundable rebate coupons, said coupons will have no value. For refund mail to: REDEMCO inc., P.O. Box 28, Longueuil (Qc) J4K 4X8. Limit: 1 coupon per purchase. Not transferable. No copies accepted. Cannot be combined with any other offer.

Expires: 12/31/2012


Expires: 12/31/2012

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Expires: 12/31/2012

3$ rebate coupons!

New

Bûchette l’OriginaleA delicately chalky heart with a hint of hazelnut.

Ingredients

• 16 to 20 corn chips• 1 tub of Cœur de Brie • 1 tbsp. butter• 3 tbsp. maple syrup• 2 tbsp. balsamic vinegar• 2 pears, cut into thin slices• 2 duck or chicken confit

(heat through in the oven for 20 minutes; remove bones and pull meat into shreds)

• 2 Bûchette logs cut into rounds

• 4 sprigs fresh thyme, chopped

Preparation

1• Spread Cœur de Brie on corn chips. Set aside.

2• In a large non-stick pan, over medium heat, melt butter with maple syrup, stirring constantly, for about 1 minute.

3• Add vinegar, stir, and add pear slices. Cook until caramelized, about 30 seconds on each side.

4• Put a few slices of pear on each corn chip, add shredded duck and cover with Bûchette slices. Bake in preheated 375° F (190°C) oven for about 10 minutes.

5• Serve sprinkled with chopped thyme.



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Recipe 2

Damafro Bûchette Corn Chip Bites with Duck Confit & Pesto

Servings: 4Preparation time: 10 minutesCooking time: 5 minutes + 10 minutesDegree of difficulty: easy

Fall 2011 – 9

At Damafro, we make our cheeses and yogurts with fresh milk, and only milk.

Cheese making is our craft, so it’s all about doing things right, respecting

tradition, taking pride in work well done. Just as the baker uses flour to make

his breads, the cheese maker uses milk to develop his cheeses.

Read labels carefully: it’s about making choices!

… it’s about doing things right


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The list of ingredients of a food product provides valuable information about its quality and how authentic it is. This can be particularly relevant when it comes to cheeses.

A traditional and genuine cheese is made with milk, only milk, and very little else, save for tiny amounts of salt, specific ferments and microbial enzymes from natural sources. Long ago, it used to be rennet from young calves, but nowadays those enzymes come from natural cultures. They gently curdle the milk, starting the cheese-making process.

From that point on, it’s all about the cheese maker’s skill and know-how to develop the cheese’s distinctive textures and flavours.

Therefore, a traditional and genuine cheese contains no modified milk ingredients, no milk protein, no milk derivatives.

Note that there is a wonderfully tasty exception: traditional Ricotta is not made with milk, but with whey.

As for yogurts, it’s even simpler: traditionally made yogurts contain only milk and lactic ferments (starters).

Make it a habit to read labels carefully. They provide valuable facts so you can make informed and sound choices!

Fall 2011 – 11

Raclette de chèvre An original: sliced Raclette cheese made from goat milk.

Ingredients

• 1 cup Damablanc cheese• 4 tbsp. tomato paste • 2 tbsp. Dijon mustard• 15 chive leaves, finely chopped• 4 slices of country bread

(round sourdough bread), toasted

• 2 garlic cloves• 4 slices of roast beef, or

pan-fried minute steak cut into thin slices

• 1 red bell pepper, roasted and cut into strips

• 1 package Damafro Sliced Goat Raclette

• Salt and pepper to taste

Preparation

1• In a large mixing bowl, mix together the Damablanc, tomato paste, Dijon mustard, and chive. Salt and pepper to taste.

2• Cut the garlic cloves in half and rub the cut side of the cloves on the toasted slices of bread.

3• Set aside 4 large spoonfuls of Damablanc mixture, and spread remaining Damablanc mixture on slices of bread. Place roast beef slices, or slices of minute steak on the bread.

4• Spread a good spoonful of Damablanc mixture on the beef. Top with roasted bell peppers and slices of Damafro Goat Raclette. Bake in preheated 400° F (205° C) oven for about 10 minutes.


Recipe 3

Roast Beef, Roasted Pepper, and Damafro Goat Raclette Croque-Monsieur



thegrandfamily.ca


Recipe 4

Damafro Soft and Moist Vanilla, Chocolate and Apple Cake

Damafro Vanilla Yogurt Firm non-stirred yogurts prepared directly in the container as yogurts were traditionally made. Our yogurts, with their high content of active cultures (probiotics), are gelatin free, for a pleasant, milder taste.

Ingredients

• 1 cup Damafro Vanilla Yogurt• 1 cup Nutella• 3 cups all purpose flour• 2 tsp. baking powder• 1 Cortland apple, diced • ½ cup walnuts (optional)• 1 cup oil• 3 eggs

Preparation

1• In a large mixing bowl, beat together yogurt and Nutella until smooth.

2• In another bowl, combine flour and baking powder.

3• Sprinkle flour into yogurt mixture while beating vigorously to combine well.

4• Add oil, eggs, apple, walnuts, and mix thoroughly.

5• Pour into buttered muffin cups and bake in preheated 375° F (190° C) oven for about 30 minutes.



thegrandfamily.ca

Servings: 6 to 8Preparation time: 10 minutesCooking time: 30 minutesDegree of difficulty: easy

Fall 2011 – 13

DamablancA real farm-like curd cheese, the first produced in Québec. The goodness of traditional know-how, but only 0.1% M.F.

Ingredients

• 4 large store-bought pie shells• 1-tub Damablanc• 2 cups milk• 10 egg whites• 4 tbsp. dried-tomato pesto• 1 bunch (about 15 leaves)

chives, finely chopped• 1 Granny Smith apple, diced• 1 roasted red bell pepper,

cut into strips• 1 onion, minced and cooked• 2 cups arugula leaves• ½ cup raisins• ½ cup walnuts • 1 package Damafro Sliced

Goat Raclette• Salt and pepper to taste

Preparation

1• In a large mixing bowl, mix together eggs, Damablanc, milk, pesto, and chive. Salt and pepper to taste.

2• Divide equally between the 4 pie shells the rest of the ingredients, except Goat Raclette cheese.

3• Pour Damablanc cheese misture equally between the 4 pie shells, and top with Raclette slices. Bake in preheated 375° F (190° C) oven for about 30 minutes.



Damablanc Light Quiche


thegrandfamily.ca

Recipe 5


Cœur de BrieA flavorful and tender processed cheese perfect for cooking or as a spread.

Ingredients

• 6 tbsp. olive oil• 2 onions, finely chopped• 6 slices of bacon, cut into

small pieces, and cooked• 2 cups pearl barley• 1 tray of crimini

mushroom, minced • 1 cup dry white wine• 5 cups hot chicken broth • 1 tub Cœur de Brie • 3 tbsp. Parmesan • ½ cup Kalamata olives packed

in oil, pitted, minced• Salt and pepper to taste

Preparation

1• In a large heavy-bottomed skillet over medium-high heat, sauté the onion and bacon with the barley for about 1 minute, stirring constantly.

2• Add mushroom, mix thoroughly, and continue cooking for about 1 minute.

3• Pour white wine, continue cooking for about 2 minutes and stir well. Then add hot chicken stock, one ladle at a time, 3 to 4 minutes apart, stirring constantly until liquid is absorbed. Mixture must not dry out, but remain delicately creamy. Add Cœur de Brie, Parmesan, and olives. Salt and pepper to taste. Stir thoroughly and serve.


Recipe 6

Servings: 4 to 6Preparation time: 10 minutesCooking time: approx. 30 minutesDegree of difficulty: easy

Creamy Cœur de Brie Barley Risotto with

Mushroom, Bacon and Olives


thegrandfamily.ca

Fall 2011 – 15

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