The Grand Family sring/summer 2011 by Damafro

no. 21 sharing priceless moments around the table

Wine and Cheese Pairing pages 4 and 5

Did you know? page 5

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

Spring-Summer

2011

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

Chèvre des Alpes nature

St-Paulin Damafro

Gouda de Chèvre

Damablanc

Trappeur Double crème

Bouchées Saveur PP41158033

Contents

Spring-Summer 2011 no. 21

Recipes Ham, Pancetta and Chèvre des Alpes Rolls with Caramelized Apples

Super Burgers with Damafro St-Paulin and Fruit Chutney

Chèvre Noir Fall Vegetable Gratin

Damablanc Lemon and Orange Pie

Pork Tenderloin with Double Cream Le Trappeur Brie, Strawberries and Rosemary 14 Orange and Scotch Glazed T-Bones with Melted Bouchées saveur Topping

Articles Wine and Cheese Pairing

4-5

Did you know?

Rebate coupons

7-8

Main Cheese Families

10-11

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

2 – The Grand Family

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Editorial

100% milk! The bread baker works basically with a single precious raw material to make bread – flour. So does the real cheese-maker. The single precious raw material the cheese-maker uses is milk, nothing but milk.

products 2 new in our Gouda and St-Paulin group of cheeses: they now come in small single-size wheels to broaden and renew the selection for these ever-popular classics. 100% milk: As for all Damafro cheeses, they are made with milk, nothing but milk.

It is by applying his know-how and respect for the teachings handed down over generations that the cheese-maker can change milk, this incredible raw material, into cheese… slowly, with great care and attention to detail. It boils down to taking the time required and to carry out precisely what needs to be done in order for the natural processes that actually transform milk and create cheese to perform their magic, guided by the skilled hand and “eye” of the watchful and dedicated cheese‑maker.

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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Spring-Summer 2011 – 3

Wine and Cheese Pairing Here are a few ideas and our own personal preferences as an easy starting point in choosing cheeses for a fuss-free, fun and successful wine‑and-cheese tasting. Balance of power: When pairing wines and cheeses, none must overpower the other. Partnerships are usually more successful when you avoid hostile take-overs. Crescendo: It is a good general rule of thumb to pair cheeses and wines in order from mildest to strongest. Moderato: Except for unripened cheeses and some of the creamy blue cheeses, make sure never to serve your cheeses cold, straight out of the refrigerator: textures are off and aromas are deadened. Depending on the room temperature where you plan to eat, take your cheeses out of the refrigerator from 30 minutes to 1 hour before serving. How much: For a cheese tasting, calculate at least 130 g (4.5 oz) of cheese per person, apportioned between the courses, serving a little more at the 4 – The Grand Family

1st course – when your guests are a little hungrier and the cheeses you have selected are milder, and a little less at the last course – when your guests are not as hungry and your selection includes the stronger-flavored cheeses. For a cheese platter served either before or after a meal, 50 to 80 g (2 to 3 oz) should do. Variety: The more cheeses on your cheeseboard, the smaller the pieces will be. It will prove more difficult for your guests to cut a piece and to resample a favorite. Three-course tasting: With one wine paired with 2 or 3 cheeses per course, you will be able to offer your guests a good sampling and the opportunity to explore wonderful combinations.

Le Chèvre des Alpes

Saint-Paulin Damafro

Camembert Madame Clément

La Bûchette Originale

Le P’tit Saint-Damase

Simplified 3-course classic tasting

Raclette cheeses

1st course: Fresh lively white wines (chardonnay, sauvignon types) or light fruity red wines (gamay type) with unripened and young cheeses (Chèvre des Alpes, Grand Duc) and cheeses with delicate dairy flavor (Damafro St-Paulin, Damafro Gouda, Grand Délice, Le Trappeur Double Cream).

Cheeses have of course been especially developed and produced so your raclette dish is a sure success every time (sliced cow or goat milk Damafro Raclette cheeses). They just melt beautifully when heated, giving out wonderful comforting aromas.

2nd course: Structured bolder red wines (merlot,

grenache types) with flavorful cheeses such as ripened goat cheeses (La Bûchette, Damafro Tomme de Chèvre), firm cheeses (Le Fruitier de Montérégie, Damafro Raclette) and soft bloomy-rind cheeses (Madame Clément Camembert, Le CaBrie). 3rd course: Full-bodied tannic red wines (syrah,

tannat, cabernet types) or fortified or sweet/dessert wines with cheeses with a pleasant saltiness or hints of meaty flavors such as washed-rind cheeses (Saint-Damase), aged cheeses (Chèvre Noir) or triple cream cheeses to explore surprising contrasts (Le Trappeur Triple Cream).

But you can make your very own raclette recipe by offering your guests a selection of 2 to 3 cheeses chosen among the semi-firm cheeses. A perfect original raclette

Choose Damafro Raclette for half of the quantity of cheese needed for your meal. The total quantity of cheese you will want for your raclette is from 200 to 250 g (7 to 8 oz) per person, or 60 to 100 g (2 to 3.5 oz) for children, depending on how old they are. For the rest of the cheese needed, divide it equally between sliced Damafro Gouda, with its milder flavor when melted, and the Damafro Tomme de Chèvre, surprising with its delightful round and typical flavor.

Did you know?

What does ripened mean when you talk about cheeses?

A cheese is said to have ripened when it has reached the most important phase of its maturing or aging process, when it is developing its unique set of flavours and textures. When making cheese, ripening — the maturing period during which the cheese acquires its aromas, flavors and textures — is probably the most important if not the most critical of all phases, and certainly the one where the cheese maker must use all his senses. Ripening is the final phase in cheese making. A cheese may be ripened from a few days or weeks, as with soft cheeses, up to several years for some firm cheeses. But it is not during a lengthy ripening that you will see the most spectacular changes in a maturing cheese. 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. Spring-Summer 2011 – 5

Recipe 1

Ham, Pancetta and Chèvre des Alpes Rolls with Caramelized Apples

Servings: 4 to 6 Preparation time: 5 to 10 minutes Cooking time: 10 to 15 minutes Degree of difficulty: easy

Chèvre des Alpes nature 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

Preparation

• 2 Damafro plain Chèvre des Alpes (125 g) • 2 slices of ham • 4 slices of pancetta • 1 Granny Smith apple, peeled and quartered into 10 to 12 pieces • 4 tbsp. butter • 3 tbsp. maple syrup • 4 tbsp. brown sugar • 2 oz dark rum

by Nicolas, go to 1• P ut ham slices on a cooking sheet, thegrandfamily.ca cover with pancetta slices, and place a whole Damafro Chèvre des Alpes cheese on each slice of ham. Roll rather tightly and secure with a toothpick. Bake in preheated 400 °F (205 °C) oven for 5 minutes.

For a video of this recipe

2• M elt butter a skillet over medium heat, add pieces of apple, and cook 1 minute on each side until colored. Add maple syrup and brown sugar, and allow to caramelize. Deglaze with dark rum and let reduce. Serve with Ham, Pancetta and Chèvre des Alpes Rolls hot from the oven. Bon appétit! And best regards from a fellow gourmet, Nicolas

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Brie Le Petit Connaisseur 175g

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Le Chèvre des Alpes

$2.50 rebate coupons!

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.

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Instant rebate on Yogourt Damafro 625g Plain & flavoured 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.

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Instant rebate on Le Damablanc 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.

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Instant rebate on Les BouchĂŠes Saveur 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.

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Recipe 2

Super Burgers with Damafro St-Paulin and Fruit Chutney Servings: 4 Preparation time: 15 minutes Cooking time: 10 minutes Degree of difficulty: easy

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

Preparation

• 1 Damafro St-Paulin (200 g), grated • 4-¼ lbs. patties of your choice of ground meat • 2 tbsp. steak spices • 4 tbsp. tomato juice • 2 tbsp. frozen concentrated orange juice • 4 hamburger buns, buttered

1• P ut all the ingredient of the fruit chutney in the food processor, and pulse a few times until mixture is coarsely mashed.

Fruit Chutney

• • • • • • • • •

onion, diced 1 1 red bell pepper, diced 1 cup mango, diced 1 bunch fresh cilantro, finely chopped 1 cup tomatoes, diced ½ cup dried figs 1 pinch Cayenne pepper 1 ½ cup brown sugar 1 cup vinegar

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

2• P our mixture into a saucepan and cook chutney over medium heat for 20 minutes, stirring regularly. Let cool, and store in refrigerator. 3• M ix ground meat with tomato juice, orange concentrate and steak spices. 4• S hape meat into 4 patties, and cook on BBQ over medium‑high heat a few minutes on each side or until desired doneness. Top with a liberal amount of Damafro St-Paulin cheese and continue cooking 2 to 3 minutes, lid closed, until cheese is melted. Toast hamburger buns, place a St-Paulin patty on each half bun, add fruit chutney, and top with second half of bun. Serve immediately. Bon appétit! And best regards from a fellow gourmet, Nicolas

Spring-Summer 2011 – 9

Main Cheese Families Fresh Cheeses

Il n’est pas toujours évident d’associer cette catégorie de produits à des fromages. Leur aspect et leur texture sont tellement loin des caractéristiques habituellement attendues d’un fromage, même dans l’appellation : le mot fromage vient du latin « forma » qui veut dire forme. Or, les fromages frais n’ont pas de forme, ni la texture sous la dent que l’on connaît aux autres produits fromagers. Mais les fromages frais ont néanmoins tout d’un fromage et historiquement, c’est le premier de tous.

Comme ils ne sont ni pressés, ni vieillis, les fromages frais affichent une teneur très élevée en humidité et une texture plutôt crémeuse, lisse et veloutée comme le Damablanc ou le Yogourt traditionnel (c’est-à-dire fermenté en pot) ou une texture molle, fraîche et granuleuse comme la Ricotta ou le Quark. Puisqu’ils se mélangent facilement à d’autres ingrédients, on fait tout naturellement appel à ces fromages pour nous aider dans nos préparations culinaires, notamment pour confectionner et lier des sauces.

Firm Cheeses

All cheeses labeled as firm or semi-firm have common characteristics, a “signature”: they all feature rather mild flavors, most often with dairy undertones. These cheeses have a rather low moisture content. Being drier than soft or washed-rind cheeses, they provide an environment that is not as conducive to the growth of ferments. As a result, firm or semi‑firm cheeses show milder and more delicate flavors and less complex textures. To achieve this marvelous firm consistency, the draining phase – during which the whey 10 – The Grand Family

is separated from the curds – is sped up by pressing the curds to squeeze out the moisture before transferring the cheeses to the ripening room. In Europe, they use the term “pressed cheeses” to describe firm cheeses. With this firmness and low moisture content, this family of cheeses gain a wonderful set of qualities: they melt beautifully and take on a delightful golden color when heated. A classic example and proud representative of the firm cheese family is the wonderful Raclette cheese.

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How a cheese looks says a lot about its character, about its features… We could write a whole chapter on this single subject of the appearance of cheeses, and it happens to be particularly true for the family of cheeses called “washed-rind cheeses”: their moist, blemished, convoluted, intensely colored and streaky rinds contrast with their creamy interior. They take their name from the fact they are, well, washed. When they are transferred to the ripening or curing room, they go through a

major phase in their making that imparts that unique look of theirs: they are regularly bathed in a wash of salted water. This washing process helps cheeses to retain moisture, keeping the rind soft, and promotes the development of ferments that color their surface. These traits are as many cues to the character of the cheese inside the rind: distinctive taste features and tangy flavors, sometimes strong. And the more intense the cues – color, moisture, folds, blemishes and streaks – the more intense the character.

Soft-ripened

Cheeses

These cheeses are also known as bloomy and flowery-rind cheeses because of the light, downy, and often pearly white rind that forms on their surfaces as they ripen. Bries and Camemberts are the emblematic cheeses of the soft-ripened cheese family.

And made according to traditional methods – the cheese is then said to be non-stabilized – flowery-rind cheeses show more features, flavor, texture, and character. Soft-ripened cheeses have fresh green grass aromas when they are young, taking on more full-bodied mineral flavors as they reach full maturity.

What are you looking for a mild cheese with a soft and creamy texture? Then most soft‑ripened cheeses will be the ideal choice for you! In your mouth, delicate dairy flavors will develop, highlighted with a typical hint of mushrooms. Spring-Summer 2011 – 11

Recipe 3

Chèvre Noir Fall Vegetable Gratin

Servings: 4 to 6 Preparation time: 10 minutes Cooking time: 5 minutes +15 minutes oven time Degree of difficulty: very easy

Gouda de Chèvre Damafro The promise of well-rounded flavor and milky aroma. It quickly melts in your mouth and has a delicate fruity finish without any hint of acidity or bitterness.

Ingredients

Preparation

• 1 Chèvre Noir (130 g), grated • 1 piece (200 g) Damafro Gouda, grated • 1 cup 15% cooking cream • 1 fresh pear, finely chopped • ½ cup pecans • 6 tbsp. grated Damafro Parmesan • ¼ cup olive oil • 2 cauliflowers, divided in small flowerets • 2 broccolis, divided in small flowerets • 2 to 3 tbsp. dried thyme • Salt and pepper to taste

1• S team cauliflower and broccoli flowerets about 5 minutes and cool in cold water. Drain and pat dry. Place blanched vegetables in oven-proof dish. Add chopped pear, pecans, cooking cream, and olive oil. Salt and pepper generously. Top with grated Chèvre Noir, grated Damafro Parmesan and thyme. Bake in preheated 400 °F (205 °C) oven for 15 minutes.

12 – The Grand Family

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

2• S erve as a side dish. Absolutely delicious. Bon appétit! And best regards from a fellow gourmet, Nicolas

Recipe 4

Damablanc Lemon and Orange Pie

Servings: 6 to 8 Preparation time: 15 minutes Cooking time: 20 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.

Ingredients

Preparation

Pie Crust

Graham Crust

• 1 ¼ cup graham cracker crumbs • ¼ cup sugar • 1/3 cup butter, softened Filling

• 1 cup Damablanc • 1 cup Eagle Brand sweetened concentrated milk • 6 egg yolks • Zest from ½ lime, finely grated • Juice from 1 lime • Zest from ¼ orange, finely grated • Juice from 1 orange • ½ tsp. ground Cayenne pepper • ¼ tsp. ground cinnamon

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

1• I n a small bowl, combine graham crumbs and sugar; add butter and blend well. Press onto the bottom and up the sides of an ungreased 8- or 9-in. pie plate. 2• Bake in preheated 375 °F (190 °C) oven for 10 minutes. 3• Cool on a wire rack before filling. Filling

4• I n a large mixing bowl, using a portable beater set at maximum speed, mix the Damablanc cheese and all the other ingredients for the filling until mixture is smooth. Pour into chilled graham crust and bake in preheated à 400 °F (205 °C) oven for 20 minutes. Bon appétit! And best regards from a fellow gourmet, Nicolas

Spring-Summer 2011 – 13

Recipe 5

Pork Tenderloin with Double Cream Le Trappeur Brie, Strawberries and Rosemary

Servings: 4 Preparation time: 15 minutes Cooking time: 15 minutes Degree of difficulty: easy

Trappeur Double Crème Soft Brie with no acidic taste. Inside, it is always smooth and gets runny as it matures. Its fresh taste is aromatic with mushroom and cream overtones.

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

Ingredients

Preparation

• 2 pork tenderloins, 200 g each, butterflied • tbsp. grated Damafro Parmesan • ½ tsp. salt • ½ tsp. pepper • 1 tsp. oregano

1• M ix together grated Parmesan, salt, pepper and oregano. Roll pork tenderloins in the Parmesan mixture and place on an oiled baking sheet. Set aside.

Topping

• 1 cup fresh spinach, minced • 1 cup fresh or frozen strawberries, cut in four • 1 150-g Damafro Double Cream Le Trappeur Brie cut into 10 to 12 pieces • 2 sprigs of fresh rosemary, finely chopped

14 – The Grand Family

2• T op butterflied and Parmesan-coated pork tenderloins with spinach, strawberries and pieces of Damafro Double Cream Le Trappeur Brie. Sprinkle on chopped rosemary. Bake in preheated 400°F (205°C) oven for 15 minutes. Bon appétit! And best regards from a fellow gourmet, Nicolas

Recipe 6

Orange and Scotch Glazed T-Bones with Melted Bouchées saveur Topping

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

Bouchées Saveur

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

Individual serving sized bites of delightfully well-rounded small fresh cheeses perfectly suited to gourmet sampling.

Ingredients

Preparation

• 1 package Damafro Bouchées saveur • 2 tbsp. butter • 2 tbsp. oil • 4 T-bone steaks, at least ½ inch thick • 4 tbsp. orange marmalade • 2 oz scotch • 4 tbsp. 15% cooking cream • 2 shallots, chopped • 4 garlic cloves, chopped • Salt and freshly ground pepper to taste

1• S alt and pepper both sides of each steak. Melt butter and heat oil in a large non-stick skillet over medium-high heat. Sear steaks about 3 minutes on each side. With tongs, transfer T-bones to cooking sheet. Place a few Damafro Bouchées saveur on each T-bone and put in preheated 400 °F (205 °C) oven for 3 to 4 minutes. 2• T o same skillet, add shallots and garlic; cook until golden. Deglaze with scotch, reduce for 1 minute, and add marmalade and cream, stirring constantly until desired consistency is achieved. 3• R emove T-bones from oven and transfer to plates. Drizzle orange and scotch glazing over melted Bouchées saveur topped T-bones. Bon appétit! And best regards from a fellow gourmet, Nicolas

Spring-Summer 2011 – 15

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