Pcn 02182011.ai

Cheeses of t Saint Loup / Trinity Buche
Delice de Bourgogne
Pont L’Eveque
white mould - goat milkWestern-Loire, France This decadent triple cream is incredibly rich, delicate white penicillin mould rind, this lushness of it’s pastures. The aroma of yellowish-white with a soft-delicate fluffy white mould coat and envoking aroma. It can becomes slightly drier and can attract be pungent but is a wonderful contrast to washing, mouldy cellars and farmyards. brownish markings, whilst the pate the buttery-sweet interior with it’s subtle The flavour is deliciously savoury and develops a sumptuous ring around the taste. The flavour is rich with a slight sour piquant, with a trace of sweetness and a outer edge with more pronounced goat note on the finishing palate. Delice de robust tang on the finish. The texture is Cheeses of t flavours. It is a smooth and voluptuous Bourgogne is a sumptuous cheese that really relatively springy and open and the cheese with a taste that has been likened needs to be enjoyed with warm crusty bread to a blend of tarragon, thyme and white and a glass of fine Champagne.
Roy des Vallees 4kg
(1kg min. order)
Semi hard - ewe & goat milk
Aquitaine, France
The Pyrenees is home to many different brebis and chevre combination cheeses which have
been produced traditionally for centuries. An affinage of up to three months allows the
characteristic of the blended milks to mature and become more pronounced and quite
complex. The smooth texture of the pâté and the wonderful contrast of the nutty rind is a
feature of Pyrenees and Basque cheeses. A good balance of acidity and salt creates a sweetness on the palate and a complex aroma. Papillon Roquefort
Blue mould - sheep milk
Midi Pyrenees, FranceRoquefort is made to strict A.O.C conditions. Unpasteurised ewe’s milk is heated then the rennet is added before being cultured with penicillin roqueforti spores. After the mandatory draining in which the cheeses are turned five times a day, the cheese is transported to the Fleurines. The Fleurines are natural caves that provide the perfect microclimate for aging cheese, all the world’s Roquefort is aged here. Roquefort’s natural rind should be shiny, with the interior richly marbled with bluey-green mould. The flavour is delicate and sweet with a rich-buttery, slightly spicy, undertone. Picture: Old Telegraph Rd. Fire Engine Red Australian Grand Dairy Awards - Winners available from AOAP
2011 GRAND CHAMPION CHEESE - Old Telegraph Rd. Fire Engine Red
2011 CHAMPION WASHED RIND CHEESE - Old Telegraph Rd. Fire Engine Red
2011 CHAMPION CHEDDAR STYLE CHEESE - Warrnambool Vintage Black Wax
2011 CHAMPION SEMI HARD & EYE CHEESE - Heidi Farm Raclette
Yarra Valley Marinated Cheeses Back in good supply again
SAFFY 240g
Spoonfed Hot Jam
Malfroy’s Honeycomb
Saffy is a creamy fresh cow’s milk cheese marinated 380g & 1kg
with saffron, lemon zest, cumin seeds and garlic. HOT JAM isn’t just hot, it’s hot and Malfroy’s Honeycomb has a sweet, mild CARDI 240g
Cardi is a soft fresh goat’s milk cheese marinated with cardamom pods, shallots, coriander and black pepper. flavours. Fresh capsicums and chilies JUNO 240g
Juno is a fresh goat’s milk cheese marinated with juniper produce a sublime hot chilli jam that is berries, green olive, rosemary, red capsicum and garlic.
*Australia on a Plate standard wholesale price **Customers with pre-existing discounts already applied to their account may not receive additional discount

Source: http://www.aoap.com.au/SiteMedia/w3svc567/Uploads/Documents/PCN%2002182011%202.pdf

: salud : idoki

el especialista SECCIÓN PATROCINADA POR IDOKI SCF TECHNOLOGIES Lo natural, ¿una moda? laboratorio que se encuentra en el Parquelas plagas y enfermedades en los cultivos yque son orgánicos, de lo cual hablaremosevita la utilización de plaguicidas, herbici-En el caso de que los alimentos orgánicossalud a partir de principios activos natu-Aplicada a la cría de animales, reg


01-09-2011 1.Antibiotic resistance is ancient in origin Since the discovery of antibiotics has being recent, no more than 70 years ago, antibiotic resistance seen in microbes should be a “modern phenomenon.”By extension, any microbes older than 70 years should be “highly susceptible to antibiotics,” and hence should never have shown antibiotic resistance.But a study published in Natu

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