Text 38708, 93 rader
Skriven 2010-06-06 23:24:00 av Glen Jamieson
     Kommentar till en text av Jim Weller
Ärende: CHEESE  00606
=====================
 -=> Quoting Jim Weller to Glen Jamieson <=-

 JW> Not addressed to absent Glen in particular, really to All:

Now I am back, catching up, I can belatedly reply.
 
 GJ> Our ABC TV has been running a series on interesting cheeses around the
 GJ> world, and yesterday the team dealt with USA.  It was pleasing to see
 GJ> that the art of "farmhouse cheeses" is alive and well there.
 
 GJ> In Australia cheese makers have to pasteurise their milk, although the
 GJ> import of raw milk cheeses is allowed.  Duh!

Before leaving Warsaw Leonore bought some French goat cheese from the
Duty Free.  This managed to survive the 2 day trip via Paris and Kuala
Lumpur to Adelaide, where after inspection was surprisingly passed by
the AQIS inspector.  I have not yet tasted it.

 JW> Canada has a more sensible approach based on actual science and not
 JW> some knee-jerk bureaucratic reaction. Whether produced domestically
 JW> or imported, cheese must be made from pasteurized milk OR aged 90
 JW> days. Having said that 99% of the cheese available is pasteurized as
 JW> it produced by large companies with economy (aging costs money) and
 JW> it safety conscious corporate image in mind and it is what the
 JW> average consumer wants tastewise.

 JW> The most notable raw cheese widely available in Canada is Oka, once
 JW> made by Trappist monks in Oka, Quebec,and  now manufactured by
 JW> Agropur, a large company that also makes Sealtest dairy products and
 JW> has the Canadian licence for Yoplait. It is a semi-soft orange
 JW> rinded cheese similar in style to French St. Paulin and other Port
 JW> du Salut style cheeses.

 JW> There was a move afoot a while ago to make raw cheese illegal but
 JW> there was a sufficient ground swell of protest (mostly in Quebec with
 JW> its strong French roots) to halt the idea.

Just for once, I am in full agreement with the French.  I wonder what
happens during the 90 day maturement period?  Perhaps any nasties that
happen to be present develop to the degree that the cheese becomes
unsaleable.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Napoleon of Beets and Herb Goat Cheese with Grilled Aspar
 Categories: Cheese, Vegetables
      Yield: 6 Servings
 
    1/2 lb Beets
      8 oz Goat cheese
      2 oz Lemon thyme
    1/4 c  Chopped chives
      1 tb Chopped garlic
      1 bn Asparagus
      1 tb Olive oil
           Salt and pepper
      1 oz Roasted red pepper,
           Julienned
     10    Yellow pear tomatoes, sliced
           In half
      1 tb Truffle oil
 
  Recipe Courtesy of Erica Miller
  
  Cook beets in salted boiling water until tender, cool in
  refrigerator, and peel off skin.
  
  Soften goat cheese at room temperature, add in herbs, salt and
  pepper, and garlic; mix well and place in pastry bag.
  
  Slice beets into 1/8-inch thick on mandoline and place on plate, pipe
  goat cheese in between each layer of beets, repeat beet, goat, and
  top with beet. Garnish plate with asparagus that has been blanched,
  shocked, and grilled with olive oil. Top with red pepper, tomato, and
  drizzle with truffle oil.
  
  Yield: 6 servings
  
  ERICA MILLER
  
  SOURCE: Chef du Jour Cooking Show Copyright 1998, TV FOOD NETWORK;
  SHOW #DJ9470
  
  MM Format by Dave Drum - 28 December 1999 FROM: Uncle Dirty Dave's
  Kitchen From: Dave Drum                       Date: 03-16-03
 
MMMMM
 

___ Blue Wave/DOS v2.30 [NR]

--- FLAME v2.0/b
 * Origin: Braintap BBS Adelaide Australia (3:800/449)