The Grand Family by Damafro

no. 18 sharing priceless moments around the table

Did you know ? page 5

Recipes pages 6, 9, 11, 12 and 14

The Grand Family will be on line page 10

Spring-Summer

2010

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

Raclette Damafro

Cœur de Brie

Chèvre des Alpes Nature

Le Crémeux Ail et Fines Herbes

Le Crémeux Poivre PP41158033

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Contents

Spring-Summer 2010 Issue no. 18

Recipes Chorizo and Raclette melts

Cœur de Brie stuffed Olives

Cœur de Brie Pork Tenderloin

Chocolate and Cranberry Chèvre des Alpes Truffles

Clam and Shrimp Le Crémeux cheese bites

Pan-fried Cod with melted Le Crémeux

Articles Did you know? Rebate coupons The Grand Family will be on line

5 7-8 10

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

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Editorial

Simple. Inspiring. For us at Damafro, cheese should be seen - and used! - as the opportunity to create care-free moments with friends and family, sharing a wholesome and nourishing food. Cheeses, much as wines are, are sometimes presented in a formal, somewhat intimidating setting, where people meet to discuss the art, skills, and know-how of the cheese-maker. Though the cheese-maker’s skills and know-how are undeniably vital to the outcome of a cheese - how it develops its taste and aromas - we still think the ﬁrst purpose of a cheese is to bring simple pleasures and inspire people. We believe cheese must encourage you to initiate or let happen magic moments between friends or family, whether it is sharing improvised appetizers, the perfect end to a meal, or a tasty recipe idea. We wish you will have many of those delightful moments with family and friends. Have a wonderful Summer!

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.

Creamy & Fresh!

Le Crémeux 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.

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

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Le Crémeux poivre

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Unripened Cheeses While there is no denying ripening and aging are important in cheese-making by letting time play its role in developing aromas and textures, this doesn’t mean unripened cheeses lack depth and intensity: the fresh ﬂavor of pure milk, their tender and melting textures can be appreciated from the very ﬁrst days they are produced.

The word “unripened” doesn’t really do justice to this type of cheese. It sounds like something raw and unreﬁned, and it hardly imparts the pleasurable sensations and qualities of these simple, fresh, delicate, and inspiring cheeses. Unripened cheeses are made according to traditional cheese-making methods and know-how more readily associated with the production of goat cheese: the ‘lactic’ production method. Why is it called lactic? When milk turns into cheese, milk sugar is transformed through a natural process called fermentation. The word comes from one of the results of this

fermentation: lactic acid. You have come across lactic acid many times before, perhaps unknowingly, because lactic fermentation is used in producing many other traditional fermented foods: cheese, of course, but also bread (such as sourdough baguette), some deli meats (dry sausage), but mostly wine, and especially white wines. The delicate freshness and lively character desired in ﬁne white wines come from lactic acid. And it is exactly these same qualities lactic acid imparts to this family of cheeses we call unripened: freshness and pleasing subtlety. One of the best examples we can think of is our famous Chèvre des Alpes.

4 – The Grand Family

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Chèvre des Alpes Nature

Providing delicious edible supports, much like crackers do, these easy cheeses present the perfect opportunity to experiment flavor associations. That is why unripened cheeses, though often served plain, are also combined with savory herbs and spices. These pleasant combinations are quite frequent in Mediterranean cooking where they enjoy sprinkling tasty herbs on fresh cheeses to add that touch of zest and heat. Our Bouchées Saveur Provençale and Italienne, bite-sized cheeses sprinkled with flavorful mixed herbs, are in perfect keeping with this tradition. More innovative still, and one of our latest creations, is our cream enriched lactic cheese. The cream gives it not only a marvelous melting texture and sense of “roundness” in the way it ﬁlls the mouth but also a richer palette of flavors: cream happens to be an excellent flavor enhancer.

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 we discussed above. Both cheese and wines, during production, go through a fermentation process that breaks their sugars down into acid. And it is exactly that sharpness to the taste that is promoted in white wines. You could think that two acidic flavors, two products with the same bite could never be compatible! Quite the opposite! The association creates a sense of roundness in the mouth, a smooth sensation on the palate. The two “acidities” simply cancel each other out!

Le Crémeux ail & ﬁnes herbes

Les Bouchées Saveurs

1988

That was the year that was

1988 marks the true beginnings of Damafro in goat cheese making. Two years earlier in 1986, Damafro had started distributing the cheeses from a small producer located in the Estrie region of Quebec. But in 1988, the producer ceased to operate. That is when it really began: Damafro decided to take up where the producer left off and developed its own goat cheeses. The Damafro goat cheeses were born and its ﬁrst creation is the now famous Chèvre des Alpes.

Chèvre des Alpes Nature

February 13, 1988 The first Winter Olympic Games in Canada After Montreal, host of 1976 Summer Games, Calgary became in 1988 the second Canadian city to host the Olympic Games. In all, 2,400 athletes from 57 countries competed in these Games. The Opening Ceremony was held on February 13 before 60,000 people in McMahon Stadium. Highlights of the Games included the figure skating performances of Elizabeth Manley and Brian Orser, and the last Olympic competition of speed skater Gaétan Boucher. Athletes from other countries also enthralled the crowds: the German Katharina Witt with her second Olympic gold medal in Women’s single figure skating, and the Italian Alberto Tomba, the charismatic skier. Participating in his first Olympic Games, Tomba quickly made his mark by winning both Giant Slalom and Slalom in Men’s alpine skiing events. Spring-Summer 2010 – 5

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Recipe 1

Chorizo and Raclette melts

Raclette Damafro A classic cheese in a convenient package. Its rich aromas and textures make it the ideal choice for your au gratin dishes and sandwiches. Ingredients • 12 round slices of French baguette bread • 12 small but thick Raclette slices

• 1 clove of garlic, peeled • Olive oil

• Micro-lettuce or leaf lettuce, as you prefer • Dry cured Chorizo

Preparation 1• Lightly brush the baguette bread rounds with olive oil, and put in oven until nicely golden and crisp.

2• Rub the garlic clove on the cooled slices of bread; on each slice, put a bit of lettuce, then a slice of chorizo and top with a slice of Raclette. 3• Put in oven preheated to 400° F (200° C) for a few minutes only, until cheese melts.

6 – The Grand Family

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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

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Recipe 2

Cœur de Brie stuffed Olives

Cœur de Brie A flavorful and tender processed cheese perfect for cooking or as a spread. Ingredients • 12 large pitted olives (green or black) • 50 g of Cœur de Brie

• Flour • 1 whole egg, beaten • Breadcrumbs

• Vegetable oil for frying

Preparation 1• Make a paper cone and ﬁll with Cœur de Brie to pipe the cheese in each olive.

4• Let stand in the refrigerator a few minutes to set the coating.

2• Toss olives in flour, then in the beaten egg and breadcrumbs.

5• Deep-fry the olives in hot oil until perfectly golden.

3• Do this twice to make sure the olives are well coated and cheese piping trapped inside.

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Recipe 3

per serving

Cœur de Brie Pork Tenderloin

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

Ingredients • 3 thick slices (medallions) of pork tenderloin

• 2 knobs of butter • 1 bunch fresh spinach • 1 tablespoon of olive oil

• 2 mushrooms thinly sliced • 1 tablespoon of Cœur de Brie

• 1 tablespoon of heavy cream (35%) • 1 green onion, chopped

Preparation 1• In a pan, melt one of the knobs of butter. 2• Cook the pork medallions on both sides over medium high heat, being careful not to overcook, until just pink in the center. 3• Remove from pan, set aside, add second knob of butter and sauté the spinach until barely wilted. 4• Salt and pepper to taste and set aside.

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5• In the same pan, add the olive oil and sauté the mushroom until golden; add the cream and Cœur de Brie cheese. 6• Cook 5 minutes on very low heat. When about ready, add chopped green onion, and check seasoning. 7• Serve pork medallions on a bed of spinach, and top with mushroom and cheese sauce.

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Recipe 4

One 8-inch pie or 6 tarts

Chèvre des Alpes Strawberry Pie

Chèvre des Alpes The Chèvre des Alpes is the fresh goat cheese that sells the most in Québec. Its delightful freshness, melt-in-the-mouth texture and spreadability explain why it is such a favorite! Ingredients Filling • 3 tablespoons of plain Chèvre des Alpes • 3 tablespoons of heavy cream (35%)

• 4 strawberries, thinly sliced • 2 dried ﬁgs, chopped • 2 teaspoons of sugar

Crumbly pie dough • 150 g of flour • 80 g of butter, creamed

• 1 whole egg • 80 g of sugar

Preparation 1• Quick mix flour and creamed butter, then add egg and sugar, and mix until ingredients are fully incorporated. 2• Shape into a ball and let rest in a cool place for one hour.

4• In a bowl, mix cream, cheese, ﬁgs and the two teaspoons of sugar. 5• Fill the baked pie shell with cheese mixture, top with slices of strawberries and decorate with ﬁgs.

3• Roll dough flat, line a pie plate with dough, prick the dough and cook in 175ºC (350ºF) oven until golden brown. 12 – The Grand Family

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A Touch of ChĂ¨vre

Sauces !

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Recipe 5

Clam and Shrimp Le Crémeux cheese bites

Le Crémeux Ail et Fines Herbes Fresh cheese enriched with cream. A tender texture, delicately whipped, with both a rich and buttery quality, yet very fresh and light. Ingredients • 12 large clams • 50 gr pink shrimp (northern prawns)

• 1 Garlic and Fine Herbs Le Crémeux • 25 gr of breadcrumbs

• 1 whole egg, beaten • White wine (if desired)

Preparation 1• In a saucepan, put clams and cover with wine (or water). Bring to a boil and cook a few minutes until clams open.

3• IOn the 12 half shells with the clam, put a lump of Le Crémeux cheese, and top with a bit of breadcrumbs and a dollop of beaten egg.

2• ISplit clams open and remove one of the shells. Leave the clam in one shell and set the other aside.

4• IFill the other 12 half shells with shrimp, and top with breadcrumbs and egg.

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5• IPut shells under the broil for a few moments until slightly golden.

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Recipe 6

2 servings

Pan-fried Cod with melted Le Crémeux

Le Crémeux Fresh cheese enriched with cream. A tender texture, delicately whipped, with both a rich and buttery quality, yet very fresh and light. Ingredients • 1-150 gr cod ﬁllet ﬁlet • 1 tablespoon oil

Preparation

• 1/2 Pepper or Garlic and Fine Herbs Le Crémeux + 1 tablespoon heavy cream (35%)

1• In a frying pan, heat the oil and cook the ﬁsh on one side only for 5 minutes. 2• Salt and pepper to taste. 3• Put the Le Crémeux cheese in a microwavesafe bowl with the cream; put in microwave for 15 seconds at medium level until it melts.

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• Your preferred green vegetables (green beans, asparagus…)

4• Season to taste. 5• Set vegetables in a warm serving plate, place cod ﬁllet on top, and pour melted Le Crémeux on the ﬁsh.

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Inspiring Appetizers

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