The Grand Family Winter 2009-2010 by Damafro

no. 17 sharing priceless moments around the table

Did you know? page 5

Recipes page 9, 12, 13 et 14

Bloomy rind or washed rind? page 10

Winter 2009-2010

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

St-Damase

Camembert Madame Clément

Damablanc

Trappeur Triple Crème

Le Crémeux PP41158033

Contents

Winter 2009-2010 Issue no. 17

Recipes Mushroom and Saint-Damase Crispies

Damablanc, Orange and Cranberry Pie

Le Trappeur Triple Crème Brie Bouchée à la Reine

Madame Clément Camembert Apple Tarts

Articles Did you know? Rebate coupons Bloomy rind or washed rind?

Publisher: Damafro Design and production: Damafro Recipe created by: Christian Lévêque Legal deposit: Bibliothèque nationale du Québec and Library and Archives Canada, 2009 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

– The Grand Family

5 7-8 10

Editorial

With you… We make our cheeses not only with the gratifying sensation of perpetuating the craft we love, but also with the satisfaction of going what we have always wanted to do. We are deeply convinced that cheese must bring pleasure to those who eat it, not just nourishment, and that it is a pleasure to be shared simply, and honestly. This is why we publish this mini‑magazine. This magazine is one of the ways we have found of connecting with you, and because of this, it is extremely valuable to us. And soon it will be reworked and expanded with the launch, in the coming months, of a companion website called thegrandfamily.ca. You will find online lots of information to help you better choose your cheeses and how to include them in your meals and add them to your cheeseboard. We have already started to refurbish our damafro.ca website to present simply and clearly who we are, what is our family history, what is our craft. Do come visit. Until then... Have a happy and safe Holiday Season!

Creamy & Fresh!

Le Crémeux New! A fresh cheese enriched with cream made according to the traditional fresh lactic cheese making method. What’s in it for you? A tender texture, delicately whipped, with both a rich and buttery quality, yet very fresh and soft. Adding to the creaminess of the texture, the intensity and heat of freshly-crushed pepper, or the full aromas of fine herbs and garlic, create a pleasantly lasting mouthfilling experience.

Recipes, hints and tips, backgrounders...

Do you like what you are reading in this magazine? Subscribe for free at www.damafro.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

Le Crémeux ail & fines herbes

Name Address City

Province

Phone

How did you learn about The Grand Family magazine?

Postal Code Le Crémeux poivre

Winter 2009-2010 –

A Touch of ChĂ¨vre

Appetizer!

www.damafro.ca

Le Petit Connaisseur

Camembert Madame Clément

Le Petit Champlain

Trappeur Triple Crème

Trappeur Double Crème

Did you know? 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: The “traditional” method. When using this cheesemaking 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? A texture that evolves from firm to melting as the cheese ages, but especially a truly flavourful taste. The “stabilized” or “regular” method. As opposed to the traditional method, the lactic acid fermentation is prevented. The dough of the cheese remains uniform throughout. What does that mean for you? A consistent texture, softer and more delicate.

She perpetuated in Canada the Camembert making recipe from Normandy.

Winter 2009-2010 –

A Touch of Chèvre

www.damafro.ca

$2.50 rebate coupons! Instant rebate on

Le Damablanc

50 ¢

Instant rebate on

50 ¢

Instant rebate on

50 ¢

Instant rebate on

Le Saint-Damase

Le Trappeur Double Crème

Le Trappeur Triple Crème

Chèvre des Alpes

$2.50 rebate coupons! Instant rebate on Le Damablanc

Instant rebate on Le Saint-Damase

Instant rebate on Le Trappeur Double Crème

Instant rebate on Le Trappeur Triple Crème

Instant rebate on Chèvre des Alpes

50 ¢

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: 12/31/2010

Recipe 1

Mushroom and Saint-Damase Crispies

St-Damase A cheese with real character. The very first washed-rind soft cheese made in Quebec! Ingredients nice slices of 4 Saint-Damase • 4 spring roll wrappers •

tray of brown button 1 mushrooms (crimini) • 1 shallot, minced •

bundle of chives, 1 minced • 1 cup of olive oil •

Preparation 1• Wipe mushrooms clean and cut into thin slices. 2• In a saucepan, sauté mushrooms and minced shallot in 2 tablespoons of olive oil. 3• Cook a few minutes, then add chives and a pinch of salt and pepper; remove from heat. 4• Lay the 4 wrappers flat, brush with olive oil, divide the mushroom shallot mixture equally between wrappers and place on each a slice of Saint-Damase.

5• Fold sides inward, then roll wrappers. Brush with olive oil to “glue” closed. 6• Fry rolls in remaining oil until golden and drain on paper towels. 7• Serve warm with a green leaf salad and apple cider vinaigrette.

Winter 2009-2010 –

Bloomy rind or washed rind? When you are looking for a cheese in the cheese counter of your grocery store, the label information may prove insufficient in helping you select the cheese you would enjoy most. For example, the label will indicate what type of rind covers the cheese. Knowing that rinds are an important factor in defining the character of a cheese, it begs the question: washed rind or bloomy rind? The presence of a rind differentiates cheeses that are called surfaced-ripened, such as the famous Camemberts, from interior-ripened cheeses, such as the equally famous Cheddars. But what does ripened really mean? We are not dealing with fruit here after all. A cheese is said to have ripened or matured when it has reached the most important phase of its aging, when it is developing its unique set of flavours and textures. Though the rind is instrumental in shaping a cheese’s flavour, especially in the later part of the ripening process, it is not the sole factor. There are quite a few other factors that affect the maturing process, such as the kind of milk used to make the cheese, how long and in what conditions the cheese is aged, the cheese maker’s skill, the season, etc. Now, depending on the type of rind the cheese maker has decided to promote, the ripening process will encourage the development of one of two distinct sensorial profiles, two families of cheeses each with its unique features:

Bloomy rind cheeses

These cheeses are also known as flowery-rind and soft-rind cheese because of the light, downy white rind that grows on their surfaces. They have a delicate and soft taste, the more so when the rind is whitest, composed of flavours defined as plant-like (herbal, floral) with a predominant mushroom flavour. This last fact is not surprising when you know that the downy white bloom is the result of the development of a specially selected type of mould called Penicillium.

Le fromage à croûte lavée

Washed-rind cheeses, whose rinds are usually orange-hued, acquire a more intense and rich flavour as they age, a flavour that is even more pronounced in cheeses with moister, brownish rinds. Their flavours, qualified as animalic, have a predominant leathery and woody tang.

With this in mind, you will probably more easily choose exactly the cheese you wanted to buy.

By Michel Bonnet, Master Cheese-maker

In your dishes!

As a spread!

Recipe 2

Damablanc, Orange and Cranberry Pie

Damablanc An authentic farm-like fresh cheese with only 0.1% M.F. and active probiotic cultures. Ingredients • •

0 gr of honey 6 400 ml of orange juice

00 gr of dried 1 cranberries • 1 whole egg •

50 gr of Damafro 1 sour cream • 500 gr of Damablanc •

• •

whole egg 1 1 cooked pie shell

Preparation 1• First cook the dried cranberries in the orange juice on low heat for 30 minutes. Let cool until warm, and mix in the remaining ingredients.

12 – The Grand Family

2• Pour into the shell and cook in preheated 360 °F oven for about 12 minutes.

Recipe 3

Le Trappeur Triple Crème Brie Bouchée à la Reine

Trappeur Triple Crème A wonderfully creamy melt-in-your-mouth Brie. It features the delicate flavour of mushroom along with a delightful buttery finale. Ingredients vol-au-vents puff 4 pastry shells • 1-150 gr Le Trappeur Double Crème Brie, rind removed •

bag of mussels 1 10 cl of white wine • 1 tray of sliced button mushrooms • •

00 gr of cooked pink 1 shrimp • 30 gr of butter • 40 gr of flour •

garlic cloves, 2 chopped • 1 teaspoon of chopped chives •

Preparation 1• In a pot, cook the mussels in white wine and half the chopped garlic. When the mussels are open, remove from heat. Reserve cooking juices. Remove mussels from shells.

4• Stir in diced Le Trappeur Brie, bring to a boil. Lower heat to medium and cook, stirring constantly with a whisk until cheese is melted and sauce is smooth.

2• Using half the butter, sauté remaining garlic with the mushrooms. Spoon out and reserve cooking juices.

5• Add shelled mussels, mushroom, and shrimp to sauce. Mix with a spatula, adding the chopped chives when finished. Salt and pepper to taste. Spoon over vol-au-vents.

3• In a saucepan, melt remaining butter, add flour, and cook, stirring, 1 minute; don’t let it brown. Add all reserved cooking juices, and stir to mix a few seconds.

Winter 2009-2010 – 13

Recipe 4

Madame Clément Camembert Apple Tarts

Camembert Madame Clément A real Camembert made using the traditional methods since 1924. Ingredients apples (Golden), 2 peeled and diced • 1/2 of a Madame Clément Camembert, diced •

teaspoon of mustard 1 1 teaspoon of liquid honey • 1 sprig of fresh thyme • Salt and pepper • •

For the shortcrust pastry • 250 gr of flour • 175 gr of butter, room temperature • 6 gr of salt

•

Water

Preparation 1• Cut discs out of the rolled out pastry and place on a cooking sheet.

3• Finish by drizzling on honey, add a bit of thyme, and salt and pepper to taste.

2• Butter pastry discs with mustard, spoon cubes of apple on each pastry disc, and top with diced Camembert.

4• Bake for 14 minutes in a pre-heated 380°F oven.

14 – The Grand Family

5• Serve warm with a salad.

Winners

at the 2009 Quebec Fine Cheeses Contest!

2009

La Raclette Tranchée

La Bûchette l’Originale

Le Chèvre Noir 2009

www.damafro.ca

f ines herbes Ail ic - f ines herbs Garl f ines herbes Ail ic - f ines herbs Garl

e Poivr

Pepper e Poivr

Pepper