tag:blogger.com,1999:blog-13798888678045343302024-03-04T22:02:25.373-08:00Quelle FromageDussa'shttp://www.blogger.com/profile/00545317298747853201noreply@blogger.comBlogger14125tag:blogger.com,1999:blog-1379888867804534330.post-91130853612792978692017-06-09T19:03:00.000-07:002017-06-09T19:06:00.127-07:00Black Cow Cheddar<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7RBA5hZW_HnsFyIg-TSOnAKb4Z_AoqMlOHXPrkzK82zLoz406D3CXpkynlmUKvYf0H6QvD2kwMqNL2j4CMiz1be3M5KElFsXevIt7rMuGwBZT_14cQfknbVXvN8irlgrjMK_O2Ru5y4AR/s1600/20170524_121606.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7RBA5hZW_HnsFyIg-TSOnAKb4Z_AoqMlOHXPrkzK82zLoz406D3CXpkynlmUKvYf0H6QvD2kwMqNL2j4CMiz1be3M5KElFsXevIt7rMuGwBZT_14cQfknbVXvN8irlgrjMK_O2Ru5y4AR/s320/20170524_121606.jpg" width="320" /></a></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">Black Cow Cheddar is one of the newest products to hit the
Dussa’s Ham & Cheese fridge, and boy are we excited! This cheddar has an
incredible story. Made by the same grass fed cows that make the renowned Barber’s
1833 Cheddar- the oldest surviving cheddar makers in the world! What makes
Black Cow cheddar so special is not the milk, however, but the whey. Inspired
by milk based spirits produced in cold climate regions where high fructose
plants are not available, Jason Barber and business partner Paul Archard decided
to try to make a pure milk vodka using the cows on the Barber farm. The result
is the now famous <a href="http://www.blackcow.co.uk/">Black Cow Vodka</a>. The milk is separated into curds and whey-
the whey is processed to make vodka, the curds pressed into cheddar!<o:p></o:p></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">Black Cow Cheddar comes in cute little 200g black wax
truckles. The wax is key, as it helps the cheddar maintain its distinct
creaminess. The result is a mouthwatering cheddar that is silky smooth, with
the odd tyrosine crystal that adds a to the cheeses delightful texture. The
cheddar itself tastes sharp, but lacks the bitterness that many aged cheddars
tend to have. Its finish is slightly peaty, as though you’ve just sipped on a
fine bourbon. Paired with a dry rosé, and Black Cow Cheddar has a hidden
sweetness to it, as though a drop of honey has been added.<o:p></o:p></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">Black Cow Cheddar makes and amazing gift and travels well.
Perfect for you next summer picnic!</span><o:p></o:p></div>
Dussa'shttp://www.blogger.com/profile/00545317298747853201noreply@blogger.com0tag:blogger.com,1999:blog-1379888867804534330.post-56783016661936765212017-06-02T18:47:00.001-07:002017-06-02T18:47:38.118-07:00Fromager D'affinois<div class="MsoNormal">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLkTxolH-cKERotIsrauTtzWGQppZP9YBe7V06Hnj33aEcYupeMu10S55_-oKG4PBC7INLJYqGq_5ixWZ98oMJCrV_WS-IOgktVx_iJtjHyzBLI5DiW5siXhLW2a4P8EVHiGGYrceZGyiM/s1600/20170521_144819.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLkTxolH-cKERotIsrauTtzWGQppZP9YBe7V06Hnj33aEcYupeMu10S55_-oKG4PBC7INLJYqGq_5ixWZ98oMJCrV_WS-IOgktVx_iJtjHyzBLI5DiW5siXhLW2a4P8EVHiGGYrceZGyiM/s320/20170521_144819.jpg" width="320" /></a></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">A few years back, a customer came to our shop wondering if
we carried a cheese that she had tried at a gathering some days before. “I’m
not sure of the name,” she said, “It looked like a Brie, but it tasted like the
baby Jesus sliding down your throat in velvet pants.” I knew right away what
she cheese she was looking for- D’affinois.<o:p></o:p></span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">D’affinois is a gorgeous bloomy rind soft ripened cheese
made by the <a href="http://www.pavedaffinois.com/en/">Fromageris Guilloteau</a> Company in the Rhône-Alpes region of France. It is rich and mild with a
subtle smell that, although not offensive to even the most timid of eaters,
lets you know that you are about to delve into something amazing. Yet above
all, it is D’affinois’ luxurious velvety texture that has made this cheese so famous.
The reason for that amazing texture is a process called ultrafiltration. </span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">Ultrafiltration is when the milk is continuously pressed through a porous
membrane in such a whey (<i>har har</i>)
that all the large molecules in the milk, such as the fats and proteins, are
left behind while the water is drained away. Before the cheese making has even
begun, all the whey has been removed.
Because of this, D’affinois only needs to be aged for about two weeks,
unlike Brie and Camambert which need to be aged for at least four weeks. As a
result, D’affinois lacks the earthy mushroom flavor of a traditional Brie or
Camembert, and instead boasts a unique buttery freshness.<o:p></o:p></span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">Another great thing about D’affinois is that it comes in many
forms. At Dussa’s we carry no less than
six different flavors and styles throughout the year. We regularly stock the
traditional D’affinois, made of cow’s milk and always a hit a party. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTjY9fuCCD9XNdi2jVj8_y4TaczvwxwZHXv50GIygC4O5hq_boDQWHi0Iaxar37W7SKcS7J_5ekbSVOiiNj3d76Nv1egZejudngIfYVU5FLW5C40Nhc9XhF98TJ9rC8uqXuNHgBA1684N2/s1600/20170521_144919.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTjY9fuCCD9XNdi2jVj8_y4TaczvwxwZHXv50GIygC4O5hq_boDQWHi0Iaxar37W7SKcS7J_5ekbSVOiiNj3d76Nv1egZejudngIfYVU5FLW5C40Nhc9XhF98TJ9rC8uqXuNHgBA1684N2/s320/20170521_144919.jpg" width="320" /></span></a></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">We’ve also
begun to regularly stock Bleu D’affinois, which is as rich and creamy as the
traditional, but with few veins of blue that give this normally mild cheese a
little kick. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDP_UoTWLGINuqEcPE1HnO_tfc-1w_9LlcH9uSObzfr1s8esRWwvT0WprIVD3MfLHHzjFqT2F75plkJaSP4UX3VD0SPoG5-KeQbVcLBJ0J4710WLTc1VcTak3NR-1qkdveQCP7cFoF_wBc/s1600/20170415_154418.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDP_UoTWLGINuqEcPE1HnO_tfc-1w_9LlcH9uSObzfr1s8esRWwvT0WprIVD3MfLHHzjFqT2F75plkJaSP4UX3VD0SPoG5-KeQbVcLBJ0J4710WLTc1VcTak3NR-1qkdveQCP7cFoF_wBc/s320/20170415_154418.jpg" width="240" /></span></a></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">Every so often we bring in Champagnier, a wash-rind version of the
traditional D’affinois. As D’affinois is aged, it is gently washed with a salt
water brine that shakes up the tasty bacteria to create a slightly smelly cheese
with a bold orange rind. Champagnier is just a touch stronger than traditional D’affinois,
and is a staff favourite. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjYtOT9O3wzBTl8LZ06oEIZSof1ZiDjAHF4mpb94qcjGSdbCZ7QDdX-wUeyPPPWZRuCBSjH4yIkB8D3G_opBCQAba2iS-a9DMf5gLsExPGkvDxX4rnPBjA700kdg7sDVWk3q2xauvFUORf/s1600/20151121_133845.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjYtOT9O3wzBTl8LZ06oEIZSof1ZiDjAHF4mpb94qcjGSdbCZ7QDdX-wUeyPPPWZRuCBSjH4yIkB8D3G_opBCQAba2iS-a9DMf5gLsExPGkvDxX4rnPBjA700kdg7sDVWk3q2xauvFUORf/s320/20151121_133845.jpg" width="320" /></span></a></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">New to Dussa’s
is Florette and Brebicet, goat and sheeps milk versions of D’affinois so that
our lactose intolerant customers can also indulge in this incredible cheese.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhstZKEg6IOLA3gfgvottw6cY7ld90V-9CQE8tybY-OWPrieUo65K0YShboWjx_coDQRnEn9HJSYN0YjXPabkJr9Mtmox3HDIMNtgMwx01zj_lDFnVEcBJZ1aZQuzPIDYFqvORvNSthNrav/s1600/20170519_145639.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhstZKEg6IOLA3gfgvottw6cY7ld90V-9CQE8tybY-OWPrieUo65K0YShboWjx_coDQRnEn9HJSYN0YjXPabkJr9Mtmox3HDIMNtgMwx01zj_lDFnVEcBJZ1aZQuzPIDYFqvORvNSthNrav/s320/20170519_145639.jpg" width="240" /></span></a></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">And finally, there is Secrete D’affinois, or how
we at Dussa’s like to call, a little wheel of D’affinois for one!</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsxNsKoWsBs3ztqUGEqix_gfvkRp6xhlqLF4AJBAySx2h88MVdryP581n-hOXJ5EKKeLfZUWXl4-msXy0js0ly6WQxAnGDHqy6LC3pcLSWFS9xjfixRLgLfFXoZYPCYvXAvSLBBTBNtcaL/s1600/20170519_145451.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsxNsKoWsBs3ztqUGEqix_gfvkRp6xhlqLF4AJBAySx2h88MVdryP581n-hOXJ5EKKeLfZUWXl4-msXy0js0ly6WQxAnGDHqy6LC3pcLSWFS9xjfixRLgLfFXoZYPCYvXAvSLBBTBNtcaL/s320/20170519_145451.jpg" width="240" /></span></a></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">D’affinois is definitely one of the hottest items sold here
at Dussa’s Ham & Cheese. It is a guaranteed
crowd pleaser that pairs well with charcuterie, nuts, and many different types
of fruits.Yet it is just a fabulous all on its own!</span><o:p></o:p></div>
Dussa'shttp://www.blogger.com/profile/00545317298747853201noreply@blogger.com0tag:blogger.com,1999:blog-1379888867804534330.post-27561609402677802382017-05-12T18:37:00.000-07:002017-06-02T18:48:00.838-07:00Moliterno Al Tartufo<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2kFD35eLMsEe43_Zn-8nF3EoDMgW6DZYz52ziEGJJfrAUUgCZhqjTZkeVf7koTUrkZlXPx6zK7hH3rFRYw8PwOylhm9tvgztEiv6x63PoaUQiOT5oa9bLONHec97C_ZAALSZXd8SJeC9r/s1600/20170421_133443.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2kFD35eLMsEe43_Zn-8nF3EoDMgW6DZYz52ziEGJJfrAUUgCZhqjTZkeVf7koTUrkZlXPx6zK7hH3rFRYw8PwOylhm9tvgztEiv6x63PoaUQiOT5oa9bLONHec97C_ZAALSZXd8SJeC9r/s320/20170421_133443.jpg" width="320" /></a></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">Moliterno al Tartufo is Dussa’s new favourite Truffle
Pecorino. This beautiful cheese from Sardinia is tiger striped thick black
slashes of Italian black truffle paste. Unlike other truffle cheeses, truffles are
piped into Moliterno after it is slightly aged. This gives for a more subtle
truffle taste that doesn’t mask the salty sweet flavour of the amazing raw
sheep’s milk cheese. Yet the earthy truffles can still be tasted in every bite.
Throughout the aging process, olive oil and vinegar is rubbed on the rind,
adding to a very light fermented tang near the edges. Moliterno al Tartufo can
easily stand on its own, paired with a crusty loaf and a hearty beer or bold
red wine. You can also drizzle a bit of honey on it and eat it with fruits, or
toss in a few shavings on your pizza or pasta.</span><o:p></o:p></div>
Dussa'shttp://www.blogger.com/profile/00545317298747853201noreply@blogger.com0tag:blogger.com,1999:blog-1379888867804534330.post-57887083243935251422017-05-05T15:56:00.000-07:002017-06-02T18:49:24.332-07:00Tomino<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaSRNAjQzWCwjkz11SVxaxNvVOr6er5vCYsr4Z13uy99X9DgE9gz0IhFk9iqSwmZYKvnO46qlcVWmqmZDZCjDX10QoQU9SkoWioM46j2B0XzI9daTesmdJyq2JZm3r2Gof-joYHh5ImVjK/s1600/20170317_135154.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaSRNAjQzWCwjkz11SVxaxNvVOr6er5vCYsr4Z13uy99X9DgE9gz0IhFk9iqSwmZYKvnO46qlcVWmqmZDZCjDX10QoQU9SkoWioM46j2B0XzI9daTesmdJyq2JZm3r2Gof-joYHh5ImVjK/s320/20170317_135154.jpg" width="320" /></a></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">T<span style="font-family: "trebuchet ms" , sans-serif;">omino is an adorable little cow’s milk cheese from the
Piedmont region of Italy. It looks and feels like a young brie or camembert,
but that is as far as similarities go-Tomino is a cheese of its own! It has the
most interesting smell, almost like cabbage or sauerkraut even. Although it
would be perfectly alright to dive into a little piece of uncooked Tomino, it is
actually best warm and is meant to be grilled. Once melted, Tomino has a nutty,
forest flavor with a slight bitter finish, much like L’edel de Cleron or
Vacherin Mont D’or. Tomino is meant for light meals and pairs well with dark leafy
greens, roasted eggplant, and various nuts. Sometimes honey is drizzled on top
to turn this little gem into a dessert.<o:p></o:p></span></span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">Want to prepare Tomino at home? On a hot skillet add a splash of olive oil.
Grill each side of the Tomino for about a minute or until the cheese feels soft but not falling
apart.<o:p></o:p></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><span style="font-family: "trebuchet ms" , sans-serif; font-size: large;">It is also very common to wrap Tomino in Pancetta or Speck
before grilling it. Michelle at Dussa’s recommends their European bacon. Wrap
the Tomino in about 6-8 extra thin slices of European bacon. Fry the cheese
until the bacon is golden and crisp. Serve with a leafy green salad, crusty
bread, and your favourite dry white or Prosecco.</span><o:p></o:p></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhshzjQ3icTRkSLBzqCS1-tGgF7ByQ2oHJ8voIM2Q3IrkeYgiJhMhSrCUP6gP3ZCgrbZ0WF1C3mPbqAW9Ke0n58xcIB3RoWS9dHgE61R0k2jVYjDdsI5IN1bQlx7nsAqBbKuqnypK40TCso/s1600/Tomino+%2526+Bacon.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Georgia, Times New Roman, serif;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhshzjQ3icTRkSLBzqCS1-tGgF7ByQ2oHJ8voIM2Q3IrkeYgiJhMhSrCUP6gP3ZCgrbZ0WF1C3mPbqAW9Ke0n58xcIB3RoWS9dHgE61R0k2jVYjDdsI5IN1bQlx7nsAqBbKuqnypK40TCso/s320/Tomino+%2526+Bacon.jpg" width="320" /></span></a></div>
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Dussa'shttp://www.blogger.com/profile/00545317298747853201noreply@blogger.com0tag:blogger.com,1999:blog-1379888867804534330.post-15714895735049288372012-05-01T17:07:00.003-07:002012-05-01T17:08:50.855-07:00What is the difference between Brie and Camembert?<div class="separator" style="clear: both; text-align: left;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMu86FAjEvz-QS0CwHh-38j9jqpULRBBmyT6zeD7-uSQF_uh6q1cfWoavVHqrUFlJ6FukOrZQIPlEEXL7nJYOPREJbM5L-Qva3tYoX1BQ3xPDVwuu1OckGV41HjYdn0OI_mYA-2ZTnQzYK/s1600/Camembert.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMu86FAjEvz-QS0CwHh-38j9jqpULRBBmyT6zeD7-uSQF_uh6q1cfWoavVHqrUFlJ6FukOrZQIPlEEXL7nJYOPREJbM5L-Qva3tYoX1BQ3xPDVwuu1OckGV41HjYdn0OI_mYA-2ZTnQzYK/s320/Camembert.jpg" width="320" /></a></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;">We get this
question a lot at Dussa’s Ham and Cheese. And what is our answer?<o:p></o:p></span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;"><i>About a two
hour drive!</i><o:p></o:p></span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;">Seriously,
there is not that much of a difference between these two delicious French
cheeses. Brie, having a history that
dates back to the 8th century, is traditionally made just south of <st1:city w:st="on"><st1:place w:st="on">Paris</st1:place></st1:city>, where the cattle
graze on stony river beds. Camembert is
a relatively new cheese however, dating to about the 1800’s. Its traditional home is <st1:state w:st="on"><st1:place w:st="on">Normandy</st1:place></st1:state>, where cattle graze on lush green
pastures. Both cheeses in their authentic form are made from unpasteurized
milk, and are manufactured in pretty much the same way. The only difference is
the bacteria used in each cheese:
Penicillium Camemberti is used in Camembert, where as Brevibactirium is
used in Brie. The difference in flavours
between the two cheeses, aside from the slight variation in the milk due to the
different diets of the dairy cows used, is down to the difference sizes of the
cheeses. Brie is usually made into a
large flat wheel, weighing up to 3 kilograms.
Camembert, on the other hand, is made into small high cylinders, usually
not weighing more than 250-300 grams, although it can be found to weigh up to 1
kilo. Because of Camembert’s shape and
size, it tends to age faster and lose more moisture, therefore rendering a
stronger cheese with a thicker paté. Traditionally
made Brie is said to have a smoother, creamier flavour, compared to Camembert,
which tends to have a nuttier, sweeter taste.<o:p></o:p></span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;">All that
said, these comparisons can only apply to AOC designated Brie and Camembert. Most Brie and Camembert found in <st1:place w:st="on">North America</st1:place> are not AOC designated, and usually factory
produced. They are made of pasteurized milk for the most part, and aged to
please the North American palate. Often times, no difference can be found in
flavour or appearance between a non AOC designated Brie and a non AOC
designated Camembert. There are only two
AOC designated Bries- Brie du Meaux and Brie de Melun (which is not exported).
As for Camembert, only raw milk Camembert produced in <st1:state w:st="on"><st1:place w:st="on">Normandy</st1:place></st1:state> can have the AOC designation. Always look for the AOC stamp on the label if
you are looking for traditional Brie and Camembert.<o:p></o:p></span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;">When trying
to find the perfect Brie or Camembert, go by sight, touch, and smell. The rind should not be pristine white, as
that indicates the cheese is too fresh. It should, however, have a downy rind
and even sometimes have little red dots.
The paté should be a
nice straw colour. The cheese itself
should not have a runny interior, but should “bulge” or flow minimally. If you squeeze the fleshy area very gently between
your index finger and thumb, the cheese should yield to the touch like bread
dough. Non-traditionally produced Brie
and Camembert are the opposite: you may want to look for a bright pristine white
rind and gooey white paté. No matter what style of Brie or Camembert you
have, you never want the rind to break away from the paté, nor do you want the cheese to smell
of ammonia- both are indications that the cheese is over-ripe.<o:p></o:p></span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;">Both Brie
and Camembert are amazing cheeses. Whether
you go for the stronger unpasteurized versions or the milder, creamier North
American styles, you are always going to end up with a fantastic cheese that
pleases most everyone whom you are entertaining.</span><span style="font-family: Andalus;"><o:p></o:p></span><br />
<span style="font-family: Georgia, 'Times New Roman', serif; font-size: large;"><br /></span><br />
<span style="font-family: Georgia, 'Times New Roman', serif; font-size: x-small;"><i>check out www.thenibble.com for more info</i></span></div>
</div>
</div>Dussa'shttp://www.blogger.com/profile/00545317298747853201noreply@blogger.com1tag:blogger.com,1999:blog-1379888867804534330.post-58437726191728190002011-04-21T18:33:00.000-07:002011-04-21T18:33:04.861-07:00Spring Forward with Swiss Cheese<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmm3_444GTbQKqGkzhw6ihTUP9fbRseReNb3Dxahy1LEtX-gGXMurkkUxzBBYakGrswdkWPWqm8o5DG2Acw3yNbQRYxxn6SAsWkoSLwNVqWXZoM3GJ7Rka8OvMiIIuap1pwODwArs-Tp2b/s1600/Swiss+Cheese.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="304px" i8="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmm3_444GTbQKqGkzhw6ihTUP9fbRseReNb3Dxahy1LEtX-gGXMurkkUxzBBYakGrswdkWPWqm8o5DG2Acw3yNbQRYxxn6SAsWkoSLwNVqWXZoM3GJ7Rka8OvMiIIuap1pwODwArs-Tp2b/s320/Swiss+Cheese.jpg" width="320px" /></a></div><div class="separator" style="clear: both; text-align: center;">When ever one thinks of Swiss Cheese, usually a holey Emmental comes to mind. Or melted fondue parties in front of the fire. Or warm Swiss Raclette after a long days skiing. As soon as the weather starts to warm up, authentic Swiss cheese tends to fall out of everyone's mind.</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">Dussa's wants to change that. Dussa's wants to remind Canadians that authentic Swiss cheese is not just for winter. Try grating Appenzellar over a leafy green salad, or thinly sliced next to fresh summer fruits. Little petals of Tete Du Moine are divine with a dab of jam and toast. And there is nothing in the world like a thick slice of Swiss Raclette on a juicy burger.</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">Come to Dussa's Ham and Cheese this Easter Weekend and re-introduce yourself to authentic Swiss cheese. All cheese imported from Switzerland as well as DarVida crackers are %10 for the entire weekend. </div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">Also, if you purchase a piece of authentic Swiss cheese, you are eligible to enter to win a Girolle, a fondue set, or a Swiss Raclette Grill.</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">So come visit us at Dussa's Ham and Cheese, and spring forward with Swiss cheese!</div>Dussa'shttp://www.blogger.com/profile/00545317298747853201noreply@blogger.com0tag:blogger.com,1999:blog-1379888867804534330.post-91374971897258275382011-02-09T16:24:00.000-08:002011-02-09T16:34:41.097-08:00Sensuously Delicious<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMg_3uziPNOLlbj-Zacjk6k2h5MKPcz6JEh55E-nbkKa-DqOnkhjPhqw5bCu9h1Nc6mxxIJhiHvplyVVebW4eI8VTQdF-oU1gn0BUaWinWLEQ7p7in9l-iJ8I3V2aIEkgjP84uRN3edCkz/s1600/valentines+cheese.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" h5="true" height="252" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMg_3uziPNOLlbj-Zacjk6k2h5MKPcz6JEh55E-nbkKa-DqOnkhjPhqw5bCu9h1Nc6mxxIJhiHvplyVVebW4eI8VTQdF-oU1gn0BUaWinWLEQ7p7in9l-iJ8I3V2aIEkgjP84uRN3edCkz/s320/valentines+cheese.jpg" width="320" /></a></div><br />
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<div class="MsoNormal" style="margin: 0cm 0cm 0pt;">Cheese is one of the most sensual foods on Earth.<span style="mso-spacerun: yes;"> </span>Eating a good cheese is an experience. <span style="mso-spacerun: yes;"> </span>One must take time to fully appreciate how it looks, how it smells, its taste, and the way its texture unfolds on the tongue.<span style="mso-spacerun: yes;"> </span>It is no wonder, then, that many claim cheese to be an aphrodisiac. <span style="mso-spacerun: yes;"> </span>In fact, some experts say that “cheese contains ten times as much phenylethylamine as chocolate” (<a href="http://www.eatsomethingsexy.com/wordpress/aphrodisiac-foods/cheese/">http://www.eatsomethingsexy.com/wordpress/aphrodisiac-foods/cheese/</a>). Oh my!</div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;">If you are planning a romantic meal this weekend, be sure to have some cheese.<span style="mso-spacerun: yes;"> </span>Let the staff at Dussa’s help you pick out something sensuously delicious. <span style="mso-spacerun: yes;"> </span>Take advantage of our winter specials (like a French brie, or a raw milk triple cream from <place w:st="on"><state w:st="on">Quebec</state></place>), or be adventurous and try something new and different.</div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;">For a more family oriented Valentine’s celebration, try making pizza with our all natural pizza shells, or pop some of our famous cheese puffs in the oven.<span style="mso-spacerun: yes;"> </span>Both are guaranteed to warm bellies and hearts.</div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;">So whether you’re are planning a romantic meal for two, a night in with the family, or even a quiet night on your own, consider adding a little cheese.<span style="mso-spacerun: yes;"> </span>Nothing says “I love you” like a beautiful piece of cheese.</div>Dussa'shttp://www.blogger.com/profile/00545317298747853201noreply@blogger.com1tag:blogger.com,1999:blog-1379888867804534330.post-89539415085323226622010-12-09T15:03:00.000-08:002010-12-09T15:03:07.456-08:00The Vancouver Christmas Market<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCZN8RwAlDfH_87G7wytdtQwFTDs6kPI2P74K-d5mkrucsJP_zB027HVzKyf7Nd1bmrGL0qHO6itl4UbfxsZQXO16uebN0kfe9dFdbAkUo3Hs421tgPV2QDn4FEm3xAPTbns4QDHHNuN1N/s1600/GermanChristmasLogo.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" n4="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCZN8RwAlDfH_87G7wytdtQwFTDs6kPI2P74K-d5mkrucsJP_zB027HVzKyf7Nd1bmrGL0qHO6itl4UbfxsZQXO16uebN0kfe9dFdbAkUo3Hs421tgPV2QDn4FEm3xAPTbns4QDHHNuN1N/s320/GermanChristmasLogo.jpg" width="182" /></a></div><br />
Did someone say Raclette?<br />
<br />
So we're just about to start our second weekend at the Vancouver Christmas Market. It was a shakey start for us at first. Just as we were heading down to load our little booth with our stock, the radio blared out that there was a propane explostion at the Market, just 20 minutes before it was set to officially open. Luckily no one was hurt, but our little booth was one of the two that needed to be replaced. So, while the Vancouver Christmas Market officially opened the Sunday after the explosion, Dussa's Swiss Raclette did not open until Monday November 29th.<br />
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Its been just amazing at the Market. We are overwhelmed by the response for our Raclette. Its been wonderful meeting new customers, getting to chat with everyone, even hearing stories about the old shop down on Main street. But what amazes us the most is, no matter how crazy the market it, no matter how long the line, everyone is in a cheery mood. I guess thats the magic of melted cheese!<br />
<br />
So we encourage everyone to come down and visit. We're serving little cheese puffs, hot out of the oven, traditional German Lachsbroetchn (a mini lox and cream cheese sandwich that is oh so satisfying), and of course our specialty, Swiss Raclette. <br />
<br />
What is Swiss Raclette you ask? Swiss Raclette is a round hard cheese made from unpasturized milk and aged for 3-4 months. The brand that Dussa's uses is called Von Muelenen, or Snowman Brand, one of the only raclettes with the AOC distinction. We cut the 7 kg wheel and place it in a special Raclette grill. There, the top layed is melted until it is bubbly and a little golden brown. Then the cheese in removed from the grill, and, using the back of the knife, we scrape the melted cheese onto a fresh slice of ciabatta bread. Heaven on a plate.<br />
<br />
We look forward to seeing everyone down at the Vancouver Christmas Market. Be sure to come to our little booth and say hello!Dussa'shttp://www.blogger.com/profile/00545317298747853201noreply@blogger.com1tag:blogger.com,1999:blog-1379888867804534330.post-65761225656298432612010-11-23T14:24:00.000-08:002010-11-23T14:29:58.529-08:00It's hard to say goodbye<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcJ4F3zMukU4Y0kucFbMuJ9FgqqtwY6kAjJYcilrJxyC7KK-0pmbEG5ENmk7ibdEeEvt78S1RHPmbhB_YtJX0z_XEX4X9a5Ld8leDtSHkzrKnNvDulLLiLDp1hvy5mu8QoBYl_7Ql5PjQw/s1600/black+and+white+flower.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" ox="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcJ4F3zMukU4Y0kucFbMuJ9FgqqtwY6kAjJYcilrJxyC7KK-0pmbEG5ENmk7ibdEeEvt78S1RHPmbhB_YtJX0z_XEX4X9a5Ld8leDtSHkzrKnNvDulLLiLDp1hvy5mu8QoBYl_7Ql5PjQw/s320/black+and+white+flower.jpg" width="254" /></a></div><br />
We are like a family here at Dussa's Ham and Cheese. Although we come from different walks of life, different culters and backgrounds, different ages, we all care about each other very much. So it was with heavy hearts that the staff at Dussa's said goodbye to our co-worker and good friend, Owen Taylor.<br />
<br />
Owen was a great guy, very down to earth and easy to work with. He knew so much about cheese- he was an expert on Roquefort, so much so you would think he was from there. And he was a favourite amungst our lady customers of a certain age, always polite and informative. But he also made the work atmostphere great. Owen would make a long Saturday go by quickly, creating the weekend soundtrack with his ipod, giving insite on the most obscure films, or telling us stories about is beloved cat. Everyone always looked forward to coming to work when we knew Owen would be there.<br />
<br />
The gang at Dussa's miss Owen very much. We send our love and support to all his family and friendsDussa'shttp://www.blogger.com/profile/00545317298747853201noreply@blogger.com1tag:blogger.com,1999:blog-1379888867804534330.post-4410392613711851232010-11-05T16:29:00.000-07:002010-11-05T16:29:09.345-07:00Vacherin Mont D'or - A Swiss Delicacy<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMO465It359vfDiKRW9FO_xeNh7prk7SgKvv5ZChhdngvSKIOoqHJiRDSEb0bFzoCYvnoDETq-DNqMQF08Mep6eEJ__mj1_cH3rq5-y7C0lb18lyxOM2GNI9b4O3_4r0V8MxZIJrbNw821/s1600/Vacherin+Mont+D'or.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="158" px="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMO465It359vfDiKRW9FO_xeNh7prk7SgKvv5ZChhdngvSKIOoqHJiRDSEb0bFzoCYvnoDETq-DNqMQF08Mep6eEJ__mj1_cH3rq5-y7C0lb18lyxOM2GNI9b4O3_4r0V8MxZIJrbNw821/s320/Vacherin+Mont+D'or.jpg" width="320" /></a></div><br />
<div class="MsoNormal" style="margin: 0cm 0cm 0pt;">It just wouldn’t be the holidays at Dussa’s Ham and Cheese with out the famous seasonal cheese, Vacherin Mont D’or.</div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;">Vacherin Mont D’or is a surface ripened, wash rind cheese made from the winter milk of the cows that have been brought down from their summer pastures.<span style="mso-spacerun: yes;"> </span>It is said that because the cows no longer produced enough milk to make Emmental and Gruyere, farmers decided to make a smaller, younger cheese- Vacherin Mont D’or.<span style="mso-spacerun: yes;"> </span>Another legend states that the tradition of Vacherin actually came from the making of Chevrotin, a goat’s cheese. When there was a shortage of goat’s milk to make the Chevrotin, farmers simply turned to using cow’s milk, thus Vacherin Mont D’or was born.<span style="mso-spacerun: yes;"> </span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;">Vacherin Mont D’or is made both in <country-region w:st="on">Switzerland</country-region> and <country-region w:st="on"><place w:st="on">France</place></country-region>. <span style="mso-spacerun: yes;"> </span>Both countries fought over the rights of the origin of the cheese, but the right to legally call it “Vacherin Mont D’or” was won by <country-region w:st="on"><place w:st="on">Switzerland</place></country-region> in 1981. <span style="mso-spacerun: yes;"> </span>The same cheese made in <country-region w:st="on"><place w:st="on">France</place></country-region> is officially called “Vacherin Haut-Doubs”, but unofficially is also called Vacherin Mont D’or. <span style="mso-spacerun: yes;"> </span>Both countries use the same methods to produce this delectable cheese; however the Swiss version is often made from pasteurized milk in order to please the North American market.<span style="mso-spacerun: yes;"> </span>The Swiss version of Vacherin Mont D’or does have the AOC designation, meaning that it is made under the strictest of requirements that govern how the cheese is made, processed, and handled. The cheese can only be made in one region of <country-region w:st="on"><place w:st="on">Switzerland-</place></country-region> the Canton de Vaud.</div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;">Vacherin Mont D’or is only available in <country-region w:st="on"><place w:st="on">Switzerland</place></country-region> from mid September to early March. <span style="mso-spacerun: yes;"> </span>There is even a Vacherin Mont D’or Festival, which includes traditional Swiss foods and entertainment, and even a parade of the herds being brought down from their summer pastures. <span style="mso-spacerun: yes;"> </span>In <place w:st="on"><country-region w:st="on">Canada</country-region></place>, Vacherin Mont D’or is usually only available during the months of November, December, and sometimes January. <span style="mso-spacerun: yes;"> </span>Recently, imported Vacherin Mont D’or has been made from unpasteurized milk. Because of this, the Canadian government requires the cheese to be put in quarantine, and tested to make sure it has no unwanted bacteria. <span style="mso-spacerun: yes;"> </span>Unfortunately, Vacherin Mont D’or has a relatively short shelf life, and so quantities that actually make it to store shelves are always very limited.</div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;">Upon first glance, Vacherin Mont D’or is actually quite an ugly cheese. <span style="mso-spacerun: yes;"> </span>It’s topped with an orange rind that sits on the cheese like an ugly mould.<span style="mso-spacerun: yes;"> </span>Often this rind is covered by a thin powdery white mould, similar to the beginnings of the surface mould found on Brie or Camembert.<span style="mso-spacerun: yes;"> </span>And while this rind may not be aesthetically pleasing, it’s what’s underneath that is truely a thing of beauty. <span style="mso-spacerun: yes;"> </span>Below the inedible rind is a gooey rich golden yellow pate that needs to be scooped up with a spoon. <span style="mso-spacerun: yes;"> </span>Even at room temperature (Vacherin Mont D'or should <em><strong>never</strong></em> be eaten cold), this cheese is almost liquid and cannot be cut.<span style="mso-spacerun: yes;"> </span>Often, Vacherin Mont D’or is put in the oven, and eaten the same way one eats fondue, by dipping the bread straight into the cheese. <span style="mso-spacerun: yes;"> </span>Vacherin Mont D’or is wrapped with a thin piece of Spruce bark, giving the cheese a subtly astringent, foresty flavour that makes Vacherin Mont D’or unique from anything else.</div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;">Vacherin makes the perfect gift, and is always a party pleaser. <span style="mso-spacerun: yes;"> </span>You are now able to pre-purchase this amazing cheese at Dussa’s Ham and Cheese on Granville Island. <span style="mso-spacerun: yes;"> </span>Come down any time and talk to one of our staff.</div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><a href="http://www.vacherin-montdor.ch/en/index.htm">http://www.vacherin-montdor.ch/en/index.htm</a></div>Dussa'shttp://www.blogger.com/profile/00545317298747853201noreply@blogger.com2tag:blogger.com,1999:blog-1379888867804534330.post-81008011738624444002010-10-22T14:21:00.000-07:002010-10-22T14:21:57.610-07:00Le MarechalWhen it comes to cheese, Le Marechal is the new kid on the block. In the early 90's, cheese maker Jean-Michel Rapin created a cheese that was meant to be different from Swiss Gruyere. He named if after is grandfather, who was a blacksmith, because it shared his "original and robust character".<br />
<br />
Le Marechal is a raw milk Swiss cheese that shares the nutty flavour of typical Swiss made cheeses. But unlike Swiss Gruyere and Appenzellar, La Marechal has a melt in your mouth texture and a simple yet rustic flavour. The rind is rubbed with herbs as the cheese ages, giving it a subtley spicey, almost floral taste. Not only is Le Marechal delicious, but its incredibly healthy too- the cows are fed flaxseed flour, making their milk rich in Omega-3.<br />
<br />
Le Marechal is an amazing table cheese, and does really well in cheese sauces. Serve it with figs or fig spread, olives, and a good dry white wine.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvdgWrJkNFBWeBkC5cczWzUZlZ6KIHpJ8MvXHPNzhtPy6iWWs6CM7Qw6wvEPygSEBIEAZ7YcECJutWLXqfPd2WzeXStACYQXkXvhjBd_OP6HHwry2QNQ8f1bd7qyr0IIpZaM5uochKR9G6/s1600/le+marechel.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" nx="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvdgWrJkNFBWeBkC5cczWzUZlZ6KIHpJ8MvXHPNzhtPy6iWWs6CM7Qw6wvEPygSEBIEAZ7YcECJutWLXqfPd2WzeXStACYQXkXvhjBd_OP6HHwry2QNQ8f1bd7qyr0IIpZaM5uochKR9G6/s320/le+marechel.jpg" width="239" /></a></div><br />
Le Marechal is 10% off, while supplies last.<br />
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<a href="http://www.le-marechal.ch/en/index.html">http://www.le-marechal.ch/en/index.html</a>Dussa'shttp://www.blogger.com/profile/00545317298747853201noreply@blogger.com0tag:blogger.com,1999:blog-1379888867804534330.post-82473916000131437182010-10-19T16:20:00.000-07:002010-10-22T14:35:13.493-07:00Natural Pastures' Mozzarella di Bufala<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6TDI-Pgn78SeYLvpA_jwFxg1WJuoNI-BYSXIBfXSyQWniJ_pgcBs32WxNB8iat1_V0VDf6p5AC-X9PpOZ7q2HMeyG3L0RoYwAs9OmrxOF22-txJB39XLIwDQ1x8ZuG0bUlhiCXlxKzJm3/s1600/buffalo+mozza.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" ex="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6TDI-Pgn78SeYLvpA_jwFxg1WJuoNI-BYSXIBfXSyQWniJ_pgcBs32WxNB8iat1_V0VDf6p5AC-X9PpOZ7q2HMeyG3L0RoYwAs9OmrxOF22-txJB39XLIwDQ1x8ZuG0bUlhiCXlxKzJm3/s1600/buffalo+mozza.png" /></a></div><br />
"Is that really made from Baffalo's milk?"<br />
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Yes, yes it is. While Mozzarella di Bufala, or Buffalo Mozzarella, is now hitting the main stream, many still have not had the pleasure of trying this super rich creamy cheese. And yes, it is made with real buffalo's milk. Not North American buffalo (which are really bison), but the Asian water buffalo.<br />
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The history of the water buffalo's appearence in Italy is still disputed, with stories ranging from European settlers bring the buffalo's with them from Mesopotamia, to Marc Antony falling in love with buffalo's milk cheeses in Egypt, and so sending water buffalos to Rome. However the water buffalo got to Italy, we're all glad it made it there so that we can enjoy many buffalo milk cheeses.<br />
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The benefits of buffalo's milk are great. While the milk is far too rich to drink, it is perfect for making cheeses and yogurts. It has 58 percent more calcium, 40 percent more protein, and 43 percent less cholesteral thn cows milk. Its a rich source of iron, phosphorus, vitamin A, and protein. The cheese itself tends to be very white due to the lack or carotene, which the buffalos convert to vitamin A. <br />
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Most buffalo mozzarella is produced in Italy, but now it's being produced all over the world, including right here in BC, by Natural Pastures. Natural Pastures uses the milk from the water bufallo on Fairburn farms, the only herd of water bufallo in British Columbia, and one of only five herds in Canada. The happy buffalo on Fairburn farms only eat organic grasses, clover and hay, which contributes to the milks decidantly buttery flavour. Natural Pastures Cheese company uses milk from farms that practice sustainable farming and animal husbandry. And everyone knows that a happy buffalo makes tastey cheese!<br />
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Authentically produced, Natural Pastures' Mozzarella di Bufala contains little to no lactose, thanks to its natural fermentation process.<br />
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Natural Pastures' Mozzarella di Bufala is now on special for $4.98/100g (regular price $6.98/100g) while supplies last.<br />
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for more information, check out these websites:<br />
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<a href="http://www.naturalpastures.com/mozzadibufala">http://www.naturalpastures.com/mozzadibufala</a><br />
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<div class="separator" style="clear: both; text-align: center;"></div><a href="http://www.fairburnwaterbuffalo.com/">http://www.fairburnwaterbuffalo.com/</a>Dussa'shttp://www.blogger.com/profile/00545317298747853201noreply@blogger.com0tag:blogger.com,1999:blog-1379888867804534330.post-23969995658106752712010-10-15T15:53:00.000-07:002010-10-15T16:00:30.475-07:00Demo!<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheJOfDjov59mq7ph4RCHpYO0-0mmEgNVPZB-PnoKSDxLziLD1hrzn_6vvgv_1XMOmcF0Oq29Vc8natFJ4hoN21i064lq9lzeTfx4A7edMUv93DoYzfPvvsOWB1Z7eBjEhKsU2GnFVzUesn/s1600/essential+cheese.jpg"><img id="BLOGGER_PHOTO_ID_5528410732652567058" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; WIDTH: 138px; CURSOR: hand; HEIGHT: 138px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheJOfDjov59mq7ph4RCHpYO0-0mmEgNVPZB-PnoKSDxLziLD1hrzn_6vvgv_1XMOmcF0Oq29Vc8natFJ4hoN21i064lq9lzeTfx4A7edMUv93DoYzfPvvsOWB1Z7eBjEhKsU2GnFVzUesn/s320/essential+cheese.jpg" border="0" /></a><br /><div>When you hear low fat cheese, what is the first thing that comes to mind? Rubbery, tasteless, yucky- right? </div><div> </div><div>Wrong!</div><br /><div></div><br /><div>Come down to Granville Island on Sunday and find out that low fat doesn't have to mean rubbery or tasteless . Energy Essentials 24/7 will be sampling their fantastic 7% M.F. cheese. Its lactose free, rennet free, and full of calcium. And it tastes great too!</div><br /><div></div><br /><div>Energy Essentials will be handing out samples and answering your questions on Sunday October 15th from 12pm-3pm</div><br /><p> </p><p><a href="http://www.energyessentials24-7.com/">http://www.energyessentials24-7.com/</a></p>Dussa'shttp://www.blogger.com/profile/00545317298747853201noreply@blogger.com0tag:blogger.com,1999:blog-1379888867804534330.post-64884786203398972012010-10-13T15:43:00.000-07:002010-10-13T15:49:41.339-07:00Back to the Future<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibqElkYXbed4oGuYkFj2Iag7tT8YvUxJQwddWz_B-Ef_USZh6Ng7A14IosWjk0IcxbYjC3r9u6lGugW0tesoX0z0wg7NFTQymBtyLmtbHP9aP-eQ7KzwyhT0Z7u6r6EFICkIacwER7V4He/s1600/cheese.jpg"><img id="BLOGGER_PHOTO_ID_5527665624674370882" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; WIDTH: 320px; CURSOR: hand; HEIGHT: 214px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibqElkYXbed4oGuYkFj2Iag7tT8YvUxJQwddWz_B-Ef_USZh6Ng7A14IosWjk0IcxbYjC3r9u6lGugW0tesoX0z0wg7NFTQymBtyLmtbHP9aP-eQ7KzwyhT0Z7u6r6EFICkIacwER7V4He/s320/cheese.jpg" border="0" /></a><br /><div>Welcome to the Dussa’s Ham and Cheese. blog. It’s been a long time coming, as we’ve been in business these last 54 years, and just now catching up with technology. Yikes! So here goes nothing.<br /><br />The plan is for you to get to know us- the ladies and gents- at the shop, get to know our products, and make our little store a part of this growing community. We love our regular customers, and we love our new customers. The more the merrier, I think. And while many gourmet shops like to keep things prim and proper, Dussa’s likes to keep things casual. Just because we’re buying high end foods doesn’t mean we need to be snobs, right? Cheese is intimidating enough on its own, so there is no need for unnecessary formalities. So come on down, say hello, have a chat, ask some questions. We’re here to help you as best as we can.<br /><br />Michelle Etienne<br />~manager and cheese lover extraordinaire~</div>Dussa'shttp://www.blogger.com/profile/00545317298747853201noreply@blogger.com0