The grand Family by Damafro

no. 22 sharing priceless moments around the table

Les réponses du fromager… pages 4 and 5

Did you know? page 5

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

Fall 2011 In this issue, you will find information about and the Chef’s recipes using these products.

Petit St-Paulin

La Bûchette l’Originale

Raclette de Chèvre

Yogourt à la vanille

Damablanc

Cœur de Brie PP41158033

Contents

Fall 2011 no. 22

Recipes Damafro St-Paulin, Leek and Apple Bundles

Damafro Bûchette Corn Chip Bites with Duck Confit & Pesto

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

Damafro Soft and Moist Vanilla, Chocolate and Apple Cake

Damablanc Light Quiche

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

Articles The Cheesemaker Answers…

4-5

Did you know?

Rebate coupons

7-8

100 % milk… it’s about doing things right

Publisher: Damafro Design and production: Damafro Recipe created by: Nicolas Moreau Legal 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 C25 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

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Editorial

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…

New products

La Bûchette Light Our 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.

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

Chèvre Vieilli râpé 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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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.

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Fall 2011 – 3

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).

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.

4 – The Grand Family

What are those crystals sometimes found in old Cheddars and Parmesans?

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).

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.

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).

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.

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!

Fall 2011 – 5

Recipe 1

Damafro St-Paulin, Leek and Apple Bundles

Servings: 6 Preparation time: 10 minutes Cooking time: 15 minutes Degree of difficulty: easy

Petit St-Paulin Damafro An 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 6 – The Grand Family

Preparation

For a video of this recipe by Nicolas, go to 1• Place a sheet of phyllo dough on thegrandfamily.ca 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• U sing 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• B ring up each corner of phyllo dough squares, hold and twist to close and seal the bundle. 4• P lace 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

$ 3

rebate coupons

Instant rebate on

Cœur de Brie & Cœur de St-Damase

New Instant rebate on

Grated Aged Goat Cheese

Instant rebate on

P’tit St-Damase 175 g

$ 3 1

rebate coupons!

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

New Instant rebate on Grated Aged Goat Cheese

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

Recipe 2

Damafro Bûchette Corn Chip Bites with Duck Confit & Pesto

Servings: 4 Preparation time: 10 minutes Cooking time: 5 minutes + 10 minutes Degree of difficulty: easy

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

Ingredients

Preparation

• • • • • • •

1• S pread Cœur de Brie on corn chips. Set aside.

6 to 20 corn chips 1 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

For a video of this recipe by Nicolas, go to thegrandfamily.ca

2• I n a large non-stick pan, over medium heat, melt butter with maple syrup, stirring constantly, for about 1 minute. 3• A dd vinegar, stir, and add pear slices. Cook until caramelized, about 30 seconds on each side. 4• P ut 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. Bon appétit! And best regards from a fellow gourmet, Nicolas Fall 2011 – 9

… it’s about doing things right 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!

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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.

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!

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.

Fall 2011 – 11

Recipe 3

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

Servings: 4 Preparation time: 10 minutes Cooking time: 10 minutes Degree of difficulty: easy

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

12 – The Grand Family

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

For a video of this recipe by Nicolas, go to thegrandfamily.ca

2• Cut the garlic cloves in half and rub the cut side of the cloves on the toasted slices of bread. 3• S et 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. Bon appétit! And best regards from a fellow gourmet, Nicolas

Recipe 4

Damafro Soft and Moist Vanilla, Chocolate and Apple Cake

Servings: 6 to 8 Preparation time: 10 minutes Cooking time: 30 minutes Degree of difficulty: easy

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 • • • • • • • •

cup Damafro Vanilla Yogurt 1 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

For a video of this recipe by Nicolas, go to thegrandfamily.ca

Preparation 1• I n a large mixing bowl, beat together yogurt and Nutella until smooth. 2• In another bowl, combine flour and baking powder. 3• S prinkle flour into yogurt mixture while beating vigorously to combine well. 4• Add oil, eggs, apple, walnuts, and mix thoroughly. 5• P our into buttered muffin cups and bake in preheated 375° F (190° C) oven for about 30 minutes. Bon appétit! And best regards from a fellow gourmet, Nicolas Fall 2011 – 13

Recipe 5

Damablanc Light Quiche

Servings: 8 Preparation time: 15 minutes Cooking time: 30 minutes Degree of difficulty: easy

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

For a video of this recipe by Nicolas, go to thegrandfamily.ca

Ingredients

Preparation

• • • • • •

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

• • • • • • • •

large store-bought pie shells 4 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

14 – The Grand Family

2• D ivide equally between the 4 pie shells the rest of the ingredients, except Goat Raclette cheese. 3• P our 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. Bon appétit! And best regards from a fellow gourmet, Nicolas

Recipe 6

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

Servings: 4 to 6 Preparation time: 10 minutes Cooking time: approx. 30 minutes Degree of difficulty: easy

Cœur de Brie

For a video of this recipe by Nicolas, go to thegrandfamily.ca

A flavorful and tender processed cheese perfect for cooking or as a spread.

Ingredients

Preparation

• 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

1• I n a large heavy-bottomed skillet over medium-high heat, sauté the onion and bacon with the barley for about 1 minute, stirring constantly. 2• A dd mushroom, mix thoroughly, and continue cooking for about 1 minute. 3• P our 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. Bon appétit! And best regards from a fellow gourmet, Nicolas

Fall 2011 – 15

% smooth C25

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M100 J75 N15

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