The Grand Family fall 2010

Camembert Mme Clément

Bûchette l’Originale Raclette Damafro Cœur de Brie Raclette de chèvre Gouda Garlic and Fine Herbs Le CrémeuxPP41158033

The ripening of cheeses pages 4 and 5

Recipes pages 6, 9, 10, 11 12, 13 and 15

Crystals in aged cheeses page 14

Fall 2010

no. 19

sharing priceless moments around the table

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

Fall 2010

RecipesMme Clément Prosciutto Rolls 6

Raviolis in orange-flavored Damafro Goat Cheese Sauce 9

Leek & Damafro Raclette Quiche 10

Strawberry & Basil Cœur de Brie Croissants 11

Damafro Cheese Topped French Onion Soup with a dash of Port 12

The Quick and Easy Croque-Monsieur by Damafro.The prince of grilled cheeses 13

Creamy Chicken Vol-au-vent à la Damafro 15

ArticlesCrystals in aged cheeses 4-5

Rebate coupons 7-8

Good to know 14

Contents

Issue no. 19

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

2 – The Grand Family

Good to know You probably noticed the new packaging for Le P’tit Connaisseur brie (175g). But from now on, keep an eye for his new cousin, Le P’tit Connaisseur camembert (135g).

Two products made the “traditional” way. Why is that important? You get a mouth-filling flavourful cheese with real character and a rich texture that matures from firm to melting.

Inspiration...We are always looking to keep our creative spirit fired up as we go about our day-to-day routine as cheese maker.

So it goes without saying that inspiration is the key word as we undertake to prepare, write and publish this magazine. Though unassuming, The Grand Family is for us an important link to you, a means to remain connected with you.

This season, we have decided to inspire YOU, so we enlisted the cooperation of Nicolas Moreau. We asked him to share with you his simple meal ideas and his wonderful reinterpretations of great classics in cuisine where cheese is the “inspired” touch. But that is not all: the recipes will also be available as videos on our Web site thegrandfamily.ca.

Have a great fall season!

Edi tor ia l

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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How did you learn about The Grand Family magazine? Fall 2010 – 3

The ripening of cheeses

When making cheese, ripening — the maturing period during which the cheese acquires its aromas,

flavours and texture — 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.

Cheese that need to be ripened for only a short period usually have a higher moisture content, and that moisture provides the ideal environment for starter cultures or ferments to grow and develop quickly, especially on the rind. Camembert cheeses are the perfect example of this quick action of the ferments, undergoing a rapid and extensive, and especially noticeable change: the rind takes on its typical velvety look, and inside, the body takes on a melting texture.

Cheeses with a lengthy ripening phase have a much lower moisture content, and so provide an environment that does not promote rapid ferment development. As a result, these cheeses tend to mature more slowly, more smoothly. A good example of a slow maturing cheese is the gouda, that changes far less conspicuously and dramatically than a bloomy-rind Camembert.

But what about the cheese maker? How instrumental is he in this process? He carefully handles his cheeses, places them in precisely the right conditions to encourage their development exactly the way he wants it. His input into the maturing of the cheese has everything to do with his mastery, his control over the ferments’ rate and type of development, either on the surface of or deep within the cheese.


Here is a quick overview of the 3 main ripening types, and of 3 terms you will often see on product labels.

Bloomy rind cheese:

also called soft-ripened cheese, and sometimes flowery-rind cheese. To obtain that velvety rind, we expose the milk and/or the surface of the cheese to very special types of ferments to promote the formation of a downy rind. Those ferments are usually moulds, but there are several other types of flora, such as fungi and yeasts. In traditional cheese-making methods, such as the one used to make the Madame Clément Camembert, we select several “surface ferments” to achieve the typical and complex flavours sought in this type of cheese.

Washed rind cheese:

to make cheeses of the washed-rind variety, we choose to stimulate the growth of “red” flora, so called for an obvious reason: it really has an orangey red hue. This very specific flora is the only one that will grow well in conditions deemed “extreme” for ferments, i.e. an environment with a high content of salt, wine, alcohol, etc. So by rubbing the surface of the cheese with salty water, either alone or with alcohol (such as spirit pomace, cider, beer), we discourage the growth of other flora, leaving the door open for the red ferment to take over and breaking down milk ingredients (especially milk proteins). The result is a cheese with characteristically pronounced flavours and distinct leathery and earthy, almost pungent aromas.

Interior ripened cheese:

to describe this complex and wide-ranging group of cheeses, it is best to give you an overall account, because we could go forever.

It could be said of all cheeses that they are Interior ripened, because milk does contain ferments and enzymes that contribute to curd formation and ripening. Nevertheless, the term “Interior ripened” is used as opposed to “surface ripened” and specifically describes a particular way cheese matures. In surface ripening, e.g. bloomy rind cheeses and washed rind cheeses covered with very active quick acting ferments, the cheese ripens from the outside in.

In interior ripening, the ripening process begins and continues to evolve throughout the cheese. This maturing process is slower, more “delicate”, and does not change the cheese’s appearance and consistency as drastically. It promotes suppleness and softness as the cheese matures and encourages the development of more a delicate, fruity taste.

We find the ripening process quite a fascinating world. It is a world where our know-how and senses as cheese maker are put to full use. We hope we have made it just as fascinating for you with this quick insight.

Camembert Madame Clément Le P’tit St-Damase Gouda

Fall 2010 – 5

www.damafro.ca

Camembert Mme ClémentA real Camembert made the traditional way since 1924.

Ingredients

• 6 slices of prosciutto ham, cut across in half

• 200 g or 1 Mme Clément Camembert by Damafro

• 4 tbsp. or 60 g hazelnuts or walnuts

• 12 leaves fresh basil, cut in strips

• 3 tbsp. 15% cooking cream

Preparation

1• Lay cut prosciutto ham slices on a board.

2• Put other four ingredients in the food processor, and process using a few consecutive pulse actions until mixture is well blended.

3• Put about 2 tbsp. of filling at one end of each prosciutto ham slice.

4• Roll ham slices tightly to trap mixture inside. Secure with a toothpick.

5• Roast on the BBQ or in a non-stick pan over high heat for about 1 minute per side.

Note from NicolasUse your inner chef’s creativity to invent your own fillings and enjoy!

Best regards from a fellow gourmet, Nicolas

For a video of this recipe by Nicolas, go to

thegrandfamily.ca

Recipe 1

Mme Clément Prosciutto Rolls

Degree of difficulty: easy Servings: 4Preparation time: 5 minutesCooking time: 5 minutes


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Raclette de Chèvre

Recipe 1

Mme Clément Prosciutto Rolls

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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.

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

Ingredients

• 1 bag of raviolis, cooked according to package directions

• 3 tbsp. butter• 2 green onion stems, chopped• Zest from ½ orange• Juice from 1 orange• 2 tbsp. honey or real

maple syrup • 1-½ cup of

15% cooking cream• 125 g or 1 goat milk

Bûchette by Damafro• Salt and pepper to taste

Preparation

1• In a skillet over medium heat, melt butter then add green onion and orange zest, and cook a few minutes until lightly colored.

2• Add juice from the freshly pressed orange in the skillet and let reduce for about 1 minute.

3• Add honey, cream, the goat milk Bûchette by Damafro; salt and pepper.

4• Stir to mix and let reduce until creamy and smooth.

5• Add cooked raviolis, mix well, and serve.

Note from Nicolas This easy-to-cook and very tasty recipe will delight family and friends. And for a more hearty meal, you can add any leftover turkey, ham, or chicken you have.

Bon appétit! Best regards from a fellow gourmet, Nicolas


thegrandfamily.ca

Recipe 2

Raviolis in orange‑flavored Damafro Goat Cheese Sauce

Degree of difficulty: very easy Servings: 4Preparation time: 10 minutesCooking time: 15 minutes

Fall 2010 – 9

Raclette DamafroA classic cheese in a convenient package. Its rich aromas and textures make it the ideal choice for your au gratin dishes and sandwiches.

Ingredients

• 2 pie shells • 5 large eggs• 2 cups or 500 ml milk or 15%

cooking cream• 1 pinch Cayenne pepper• 120 g or 1 package of Raclette

cheese by Damafro• ½ lb or 125 g ham, finely diced • 1 cup or 250 g leeks,

chopped, blanched in boiling water for 5 minutes

• Salt and pepper to taste

Preparation

1• In a mixing bowl, with a fork, lightly beat eggs, cream, ham, leeks, salt and pepper.

2• Fill pie shells to ¾ full with the egg mixture, and cover with slices of goat cheese Raclette by Damafro.

3• Cook 20 to 30 minutes in preheated 375 °F oven.

Note from NicolasDon’t beat the eggs too much. If you do, the mixture will puff up and may spill over the sides of the dish.


Recipe 3

Leek & Damafro Raclette Quiche


Retrouver cette recette de Nicolas en vidéo sur

la grandefamille.ca


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

Ingredients

• 4 croissants, sliced open • 150 g or 1 package Cœur

de Brie cheese by Damafro• ¼ cup strawberry jam• 2 eggs• ½ cup milk• 8 fresh basil leaves,

chopped • Salt and pepper to taste

Preparation

1• Mix together cheese, jam, and basil; spread a thick layer of the cheese mixture on each of the croissant halves, and close with other half.

2• Beat eggs and milk together. Salt and pepper to taste.

3• Dip the croissants in the egg-milk mixture and put on lightly buttered cookie sheet. Cook for 15 minutes in preheated 375°F oven.

Recipe 4

Strawberry & Basil Cœur de Brie Croissants


Recipe 3

Leek & Damafro Raclette Quiche

Retrouver cette recette de Nicolas en vidéo sur

la grandefamille.ca

Fall 2010 – 11

Raclette de chèvreAn original: sliced Raclette cheese made from goat milk.

Ingredients

• 4 tbsp. butter • 500 g (2 large) white onion,

thinly sliced • 6 garlic cloves, minced• 1 tbsp. concentrated chicken

bouillon (Bovril type)• 1 tbsp. real maple syrup • 2 tbsp. all purpose flour• 1 liter store-bought

chicken broth • Salt and pepper to taste• ½ cup or 125 ml port

or Cinzano• 4 slices of bread, toasted• 120 g or 1 package of goat

cheese Raclette by Damafro

Preparation

1• In a saucepan over medium-low heat, melt butter, add sliced onion, stir, and cook slowly uncovered for about 15 minutes, letting the water contained in the onion evaporate, stirring occasionally. Add garlic, concentrated chicken bouillon, maple syrup, and flour. Mix well.

2• Add chicken broth slowly, stirring constantly. Bring to a boil, lower heat, and let simmer covered for 20 to 30 minutes.

3• Salt and pepper to taste.

4• Add port. Stir.

5• Pour into onion soup bowls. Put a slice of bread over the soup and top with 2 layers of goat cheese Raclette by Damafro.

6• Put bowls under the broil until cheese is golden and melted.

Recipe 5

Damafro Cheese Topped French Onion Soup with a dash of Port



thegrandfamily.ca


Recipe 6

The Quick and Easy Croque‑Monsieur by DamafroThe prince of grilled cheeses

Recipe 5

Damafro Cheese Topped French Onion Soup with a dash of Port

GoudaThe 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

• 1 baguette bread, cut in half lengthwise

• 2 green onions, coarsely chopped

• 4 tbsp. spinach dip • 125 g or 1 package of

La Bûchette goat cheese by Damafro

• 150 g or 1 package of Gouda sliced cheese by Damafro

• 100 g Nordic shrimp • Salt and pepper to taste

Preparation

1• Scoop out bread crumbs from the baguette halves with a spoon. Put crumbs in the food processor along with the chopped green onion, dip, Damafro Bûchette, salt and pepper.

2• Mix a few minutes until texture is creamy.

3• Put into a mixing bowl. Delicately incorporate shrimp.

4• Fill the scooped out baguette with mixture. Top with slices of Damafro Gouda.

5• Cook 15 minutes in a preheated 375 °F oven.

Note from NicolasThis simple “teen-proof” recipe will be a sure hit.

Best regards from a fellow gourmet, Nicolas


thegrandfamily.ca


Fall 2010 – 13

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 Emmenthal. Crystals are the sign of a long, slow, perfectly balanced ripening process. 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.

In Québec, few cheeses feature these crystals, but you will find them in old cheddars (aged 2 years or more) and in Chèvre Noir, a parmesan type goat cheese, aged over a year.

Crystals in aged cheeses

www.thegrandfamily.ca

Garlic and Fine Herbs Le CrémeuxFresh cheese enriched with cream. A tender texture, delicately whipped, with both a rich and buttery quality, yet very fresh and light.

Ingredients

• 1 cup chicken broth • 1 cup carrots, peeled and

diced • 1 lb (450 g) boneless trimmed

chicken thighs, cut into bite-sized chunks

• 1 cup frozen small green peas • 1 red bell pepper, diced• 4 vol-au-vent pastry shells

(large)

Béchamel Sauce with Crémeux Garlic and Fine herbs by Damafro

• 5 tbsp. (75 g) butter• 5 tbsp. (75 g) flour• 4 cups cold milk• 200 g or 2 packages

Le Crémeux Garlic and Fine herbs cheese by Damafro

• Salt and pepper to taste

Preparation

1• In a saucepan, pour chicken broth and bring to a boil.

2• Add carrots, cover and cook 5 minutes.

3• Lower heat to medium and add chicken, peas and bell peppers; cover and continue cooking about 5 minutes. Remove from heat and set aside.

4• Warm vol-au-vent pastry shells about 10 minutes in a 350°F oven. Set aside.

5• In saucepan over medium heat, melt butter. Sprinkle flour, mixing constantly with a whisk until it forms a soft mass with the melted butter.

6• Pour milk very slowly, mixing it in progressively with the whisk, and continue stirring until the mixture forms a smooth, thick béchamel sauce.

7• Add the Le Crémeux Garlic and Fine herbs cheese, salt and pepper to taste, and mix well.

8• Mix the béchamel on the chicken and vegetables, and spoon on the pastry shells.

Note by NicolasThis reinvented vol-au-vent recipe is my mother-in-law’s favorite. I think that says it all.



thegrandfamily.ca

Recipe 7

Creamy Chicken Vol‑au‑vent à la Damafro


Fall 2010 – 15

Chefs are inspired by Damafro cheeses!

Richard BastienChef, Leméac

Helena Loureiro Chef, Portus Calle

Marc-André Jetté Chef, Les 400 Coups

Come see whatwww.thegrandfamily.ca

is all about.

Documents

The Grand Family fall 2010