Magazine Grand Family Winter 2012

Damafro Cottage Damafro Le Trappeur Damafro’s Grated Aged Goat Cheese

Damafro Cabrie Le Rebelle

Damafro Bûchette l’Allégée

Damafro Goat GoudaPP41158033

Raclette or cheese fondue? pages 4 and 5

Did you know? page 5

Recipes pages 6, 9, 12, 13, 14 and15

Winter 2012In this issue, you will find information about

and the Chef’s recipes using these products.

no. 23

sharing priceless moments around the table

Winter 2012

Recipes Apple and Damafro Cottage Cheese Crumble 6

Damafro Le Trappeur Baked Endives au Gratin with Ham, Pecans, and Raisins 9

Damafro’s Grated Aged Goat Cheese Coquilles Saint Jacques 12

Super Rösti with Damafro Cabrie Le Rebelle 13

Damafro Bûchette l’Allégée Cheese and Bacon Potato Dumplings 14

Chicken and Asparagus Ballotine with Damafro Goat Gouda 15

ArticlesRaclette or cheese fondue? 4-5

Did you know? 5

Rebate coupons 7-8

Discover the fabulous 100%-cheese cookbook 10-11

Contents

Publisher: Damafro Design and production: Damafro Recipe created by: Nicolas MoreauLegal deposit: Bibliothèque nationale du Québec and Library and Archives Canada, 2012

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

no. 23

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Taking the time…A new year has begun. For us, it means turning the page on a

year well spent… developing, tasting, and reworking our cheese

creations so we may offer them to you this year, unpretentiously

but nevertheless swelled with the pride of work well done.

And for good reason. When it comes to cheese and cheesemaking,

one thing is inescapable and essential: time. Milk needs time

to convert into cheese under our artful care. And we are well

aware how privileged we are that, to carry on our craft, we can

and actually must work and live at the unrushed pace of time

passing by.

Doing things as they must be done, taking the time of doing things

right, those are the hallmark of authenticity.

Now it is your turn: take the time to indulge yourself and enjoy one

of our cheeses.

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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Edi tor ia l

Petit Gouda de ChèvreIn line with the Petit St‑Paulin and Petit Gouda, the ever-popular small versions of these famous Damafro cheeses, here is the latest creation that will also be a great hit: a small Gouda made from 100% goat milk.

Gouda LightThe Damafro Gouda, with its tender texture and delicate flavour, is now made in a lighter version (50% less milk fat), without affecting the wonderfully milky undertones that made the original version such a success.

The first 2 new products for 2012!

Winter 2012 – 3

(88 lbs), as well as the Raclette rounds that could reach up to 5 kg (11 lbs).

Milk from fall and winter milking was in shorter supply and so was used to make smaller farmer cheeses for the family, to be eaten over the next several weeks: this is what lead to the Tomme family of cheeses and to the Reblochon.

It seems cheese fondue originated in the French Alps, but to this day Switzerland and France still heatedly argue and claim to be the “inventor” of this dish. In the 18th century, to make it through the last throes of winter, mountain farmers made cheese fondue meals using the rinds, bits and scraps of cheeses still left in their stores. Remember, these were times of hardship, and such meals would guarantee survival in this mountainous, hard, and meagre land.

Cheese eaten heated through and melted, such as Raclette or cheese fondue, were far more than a nutritious, filling and warmth-providing comfort food. This type of meal revolved around relaxed and sociable dining, where the dish could be shared by the young and not so young because – this is a key detail – it is easily eaten. And why would this be a key factor? Sadly, back then, most adults past the mid-thirties had lost most of their teeth.

The cheese called Raclette can now be found in all cheese shops and supermarket cheese counters, usually pre-sliced, ready to use.

Let’s turn the clock back a few centuries and begin with how this cheese was first developed and named. The word Raclette comes from how the cheese was “used”: the cheese wheel was cut across in half and the cut side held in front of a fire to be heated. As the cheese reached the perfect softness, it was scraped off onto boiled potatoes or mountain dried meats. The term Raclette derives from the French word racler, meaning “to scrape”.

This traditional dish is still made today and, as a healthy high-end meal, is becoming trendy and appreciated by a growing number of foodies.

The cheese and the way it was heated in front of a fire and eaten melted are indigenous to the Alps, more specifically the Swiss Alps.

From the earliest times, all cheeses made by mountain farmers were a means to keep the abundant spring and summer milk from spoiling and to have it as a handy food come wintertime. To make it though the winter, several milk farms started pooling their milk production (creating the first co-ops) to make the very large cheese rounds that can keep much longer. Among these long-keeping cheeses, we have the famous Gruyere cheese rounds, weighing over 40 kg

4 – The Grand Family

Raclette de ChèvreRaclette Damafro RacletteTomme de chèvre Raclette carrée

Did you know?

Gruyère and Emmental cheese are often mistaken for one another. Though both are Swiss cheeses, they are vastly different.

Gruyère, called a “blind” cheese because it has no holes, is covered with a natural smeared crust, similar to a washed rind, but dry.

L’Emmental, on the other hand, has what is called an “open” structure body because of its shiny-surfaced oval-shaped holes, resulting from a special fermentation in a warm cellar that gives the cheese its distinctive and delicately tangy flavour.

About cheese fondue and raclette Raclette simply consists in melting and lightly browning a piece of cheese and using it to top various garnishes.

Traditional garnishes included boiled or steamed potatoes and various air-dried or dry-cured meats, namely air-dried beef such as Viande des Grisons and prosciutto-type dry-cured ham. Side dishes included various pickled small vegetables and condiments such as pickled onions and carrots, gherkins, etc.

For your Raclette dish, you can use other cheeses along with cow or goat milk Raclette. Try any tomme-like cheese such as Tomme de Chèvre or Fruitier de Montérégie.

Cheese fondueThis dish requires a bit of “cooking”, but it still quite straightforward: you will want to melt the mixed cheeses, yet avoid the cheese’s moisture and solid content from separating, leaving you with a gooey clump in the bottom, topped with liquid.

To achieve a smooth, delicious cheese fondue, you will need white wine, a bit of cornstarch, a few garlic cloves, nutmeg and pepper, and of course various cheeses.

Use about a glass-full (250 ml, 8 fl oz) of white wine for every 200 g serving (7 oz). Dilute a bit

of cornstarch in the cold wine; use 1 to 2 tsp. of cornstarch for 4 glasses of wine. To make your cheese fondue, use a stove-top-proof fondue pot or a heavy saucepan. Split a garlic clove and rub it inside the fondue pot. Pour the cornstarch and wine mixture in the pot and bring to a slow boil. Then, simply put in all at once the grated cheeses of your choice and stir slowly on medium heat (if the heat is too high, this is were you could “break” your fondue apart). Season with pepper, a peeled and degermed garlic clove, and a pinch of freshly grated nutmeg.

Serving this dish is simple: simply dip cubes of dry or oven-dried bread in the cheese fondue until well coated with the melted cheese and enjoy with a salad of crisp greens.

Which cheese should you choose? Select cheeses with a lower moisture content, categorized as firm and cooked. Give priority to 3 cheeses in your selection: first a gruyere-type cheese, with its saltier taste, and add a fruitier flavoured cheese such as Comté or Louis d’Or. Then, for the final touch that will make your fondue truly typical, choose an Appenzeler or Swiss Tilsiter type cheese or any of the Vacherin cheeses. And to give it a more full-bodied and unique flavour, how about also adding Tomme de Chèvre or Chèvre Noir…

Winter 2012 – 5

Damafro Cottage One of the last old-fashioned Cottage cheese on the market with supple and melting curds.

Ingredients

• 4 Cortland apples, peeled and cut into wedges

• 1-500 g container of 1 % Damafro Cottage Cheese

• ¾ cup brown sugar, loosely packed

• 3 tbsp. all purpose flour• 1 tsp. cinnamon • 2 tbsp. lemon juice

Topping• 1 cup all purpose flour• ½ cup oatmeal • ½ cup brown sugar,

loosely packed• ½ cup softened butter

Preparation

1• Put cut apples in a large Pyrex-type baking dish and set aside.

2• In a mixing bowl, mix together Damafro Cottage Cheese, brown sugar, flour, cinnamon, and lemon juice. Spread mixture over the apples. Thoroughly mix all the topping ingredients, pour over the cheese and level with a spatula.

3• Bake in a pre-heated 375 °F (190 °C) oven for 30 to 40 minutes.

Bon appétit! And best regards from a fellow gourmet, Nicolas

For a video of this recipe by Nicolas, go to

thegrandfamily.ca

Recipe 1

Servings: 4Preparation time: 10 minutesCooking time: 35 minutesDegree of difficulty: easy

Apple and Damafro Cottage

Cheese Crumble C25

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Instant rebate on Bûchette L’Allégée

Instant rebate onCottage Cheese

$3rebate coupons!

$1Instant rebate onGrated Aged Goat Cheese

NewC25

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$1

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Instant rebate on Cottage Cheese

Instant rebate on Bûchette L’Allégée

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

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Expires: 12/31/2012

$1 Instant rebate on Grated Aged Goat Cheese

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Expires: 12/31/2012

New

$3rebate coupons!

Le Trappeur BleuThe nature of our Blue Brie...

The character of a Blue cheese, softened by its mouth-filling touch of cream and mushroom flavours

Ingredients

• 12 endives cut in half lengthwise, steam cooked 8 minutes, and patted dry

• 6 slices of ham cut in strips • ½ cup pecans, lightly roasted

about 10 minutes in the oven• ¼ cup raisins

Le Trappeur cheese Sauce• 500 g Damafro Le Trappeur

cheese, cut into chunks• 3 tbsp. all purpose flour• 3 tbsp. butter• 2 cups of milk • 1 tsp. curry • 1 tsp. paprika • Salt and pepper to taste

Preparation

1• In a Pyrex-type baking dish, place endives, cut side facing up, season with salt and pepper and set aside.

2• In a heavy-bottom saucepan, melt butter over medium heat. Sprinkle the flour, whisking constantly. It will make a clump. Gradually whisk in milk, and keep stirring until mixture smoothens and thickens. Stir in Damafro Le Trappeur cheese chunks, and heat through.

3• Stir in curry, paprika, raisins, pecans, and ham; salt and pepper to taste.

4• Pour sauce over the endives, and bake in a pre-heated 375 °F (190 °C) oven for 20 minutes.



thegrandfamily.ca

Recipe 2

Damafro Le Trappeur Baked Endives au Gratin with Ham, Pecans, and Raisins


Winter 2012 – 9

From time immemorial, cheese makers have created

new cheeses while constantly improving their know‑how.

The amazing diversity of cheeses across the world today

is a delectable testament to their dazzling skills.

Ever since our cheese house was created, some

25 years ago, we are the proud heirs of the traditions

handed down by our family of cheese makers,

by the family to whom we owe the start of Damafro,

but also by the family that flourished here in Quebec.

This cookbook provides us with the opportunity of

helping you discover and explore our wide range of

cheeses, all readily available at your grocer. More

delightful still, it provides a practical way of showing

you how to use our cheeses for your everyday cooking.

Finally, we couldn’t think of a better means of sharing

with you some of our knowledge and joy in cheese

making so you can confidently select the cheeses

that are just right for you.

Bon appétit!

&recettesfromages d’ici

textes : Philippe Guérineauphotographies : Damafro inc.

ISBN : 978-2-923621-34-0

19,95 $ Can

rece

ttes

from

ages

d’ic

i

Depuis toujours, les fromagers ont imaginé de nouveaux

fromages tout en améliorant leur savoir-faire. La richesse

éblouissante des fromages à travers le monde en est la

délicieuse expression.

Depuis la naissance de notre fromagerie, il y a bientôt vingt-

cinq ans, nous sommes héritiers des traditions de notre

famille de fromagers, de celle qui nous a permis de créer

Damafro, mais aussi de celle développée ici au Québec.

Ce livre est l’occasion de vous guider pour découvrir les

grandes familles de fromages que vous pourrez trouver

facilement chez votre épicier, afin de les goûter mais surtout

de s’en servir pour cuisiner quotidiennement. C’est aussi un

moyen de partager avec vous quelques connaissances du

métier de fromager qui vous aideront à mieux choisir.

Bon appétit!

&recettesfromages d’ici&recettes

fromages d’ici

&

Discover the fabulous 100 %-cheesecookbook

Available in bookstores


TO BE WON:

200 cookbooks Sign up at thegrandfamily.ca or on lagrandefamille facebook page. Good luck!

22 pâtes molles

autres fromages...

23pâtes molles

accord des vins...

4 tasses de farine tous usages1 brie coupé en morceaux1 sachet de levure instantanée (8 g)1 c. à soupe de sel1 c. à soupe de sucre 1 c. à soupe de thym1 ¼ à 1 ½ tasse d’eau tiède

Garniture

½ tasse d’olives noires dénoyautées et coupées en deux½ tasse de noix de Grenoble

• Dans le bol du robot culinaire, verser la farine, le brie, la levure instantanée, le sel, le sucre et le thym. Pulser quelques coups pour bien mélanger.

• Démarrer le robot à puissance maximale, verser l’eau en filet sur le mélange de farine jusqu’à l’obtention d’une boule de pain.

• Saupoudrer un peu de farine sur votre plan de travail, déposer votre boule de pain et mélanger les olives et les noix en pétrissant.

• Former 1 grosse miche ou 8 petites, les déposer sur une tôle à biscuit légèrement huilée et laisser reposer 3 heures recouvert d’un linge humide. Cuire au four préchauffé à 375°F environ 40 minutes.

• Vous pouvez également ajouter à votre préparation du début 2 à 3 cuillères à soupe de parmesan râpé. Vous aurez un pain plus corsé en fromage.

AccompagnementNombre de personnes : 6Temps de préparation : 15 minutesTemps de cuisson : 40 minutesNiveau de difficulté : facile

pain au brie olives noires et noix

• vin rouge fruité et léger

Le saviez-vous ? Un brie double crème comme Le Trappeurmc arrondira les saveurs et adoucira le caractère “salin” et “acide” des olives.

• camembert • bûchette de chèvre

pain au brie, olives noires et noix

� �

sommai re

5. . . . . . . . introduction

9. . . . . . . . les réponses du fromager

15 . . . . les grandes familles

19 . . . . . . pâtes molles

43 . . . . . . pâtes fermes et semi-fermes

69 . . . . . . fromages non affinés

85 . . . . . . fromages frais

97 . . . . . . harmonie vins & fromages

102 . . . . . index

sommaire

�0

autres fromages...

fromages frais �1

accord des vins...

fromages frais

Mousse de café

500 g de yogourt au café1 tasse de framboises surgelées

Caramel d’érable

4 c. à soupe de beurre4 c. à soupe de sirop d’érable¼ tasse de cassonade

• Verser le contenant de yogourt et la tasse de framboises dans un grand filtre à café ou un coton à fromage et laisser égoutter toute la nuit. Vous obtiendrez une mousse de café onctueuse aux framboises.

• Réserver dans des coupes.

Caramel

• Dans une grande poêle à feu moyen, faire fondre le beurre, ajouter le sirop d’érable, continuer la cuisson 1 minute en mélangeant.

• Saupoudrer la cassonade petit à petit en mélangeant jusqu’à l’obtention d’un caramel.

• Ajouter en filet sur votre mousse de café aux framboises.

Nombre de personnes : 4Temps de préparation : 5 minutesTemps d’égouttage: toute la nuitNiveau de difficulté : très facile

mousse de café et framboises au caramel d’érable

• vin blanc demi-sec fruité et doux• Damablancmc • cottage • ricotta

mousse de café et framboises au caramel d’érable

Winter 2012 – 11

Grated Aged Goat Cheese 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 your favourite pasta dish, adding a touch of character and a warm and mouth-filling taste with distinctive nutty and salted butter nuances.

Ingredients

• 1 tbsp. butter• 2 tbsp. oil• 1 pack of sliced button white

mushrooms• 1 onion, minced• 4 to 5 parsley stems, chopped• 4 to 5 sprigs of dill, chopped• Juice from ½ a lemon• 225 g (1/2 lb.) scallops• 225 g (1/2 lb.) precooked small

northern prawns• 1 cup mashed potatoes

(very firm mash)• 1 pouch of Damafro Grated

Aged Goat Cheese• 4 small ramequins or

4 Saint Jacques shells

Cheese Sauce • 3 tbsp. butter• 3 tbsp. all purpose flour• ½ cup 15% cooking cream• 1 egg • 1 tsp. aniseed• 1 pouch of Damafro Grated

Aged Goat Cheese• 1 pinch of paprika • Salt and pepper to taste

Preparation

1• Heat butter and oil in a large non-stick sauté pan over medium heat. Add sliced mushrooms and chopped onion; cook a few minutes until onion become translucent. Add parsley, dill and lemon juice and continue cooking 3 or 4 minutes. Transfer to a bowl and set aside.

2• In the same pan, melt a pat of butter over medium heat. Add scallops and prawns and cook for approximately 2 minutes. Add mushrooms, mix thoroughly, and transfer to ramequins or shells with a slotted spoon. Put mashed potatoes in a pastry bag and pipe along the edge of your ramequins or shells. Set aside.

3• In a heavy-bottom saucepan, melt butter over medium heat. Sprinkle the flour, whisking constantly. It will make a clump. Gradually whisk in cream, and keep stirring until mixture is smooth and creamy.

4• Add egg, aniseed and pouch of Damafro Grated Aged Goat Cheese, stir well, salt and pepper to taste, and heat through. Cover scallop mixture with sauce in each potato-piped dish.

5• Top each dish with the other pouch of Damafro Grated Aged Goat Cheese, sprinkle with paprika and bake in a preheated 375 °F (190 °C) oven for 12 to 15 minutes.


Recipe 3

Damafro’s Grated Aged Goat Cheese Coquilles Saint Jacques



thegrandfamily.ca


Recipe 4

Super Rösti with Damafro Cabrie Le Rebelle

Cabrie Le RebelleA Brie-type cheese, made exclusively with pure goat milk, with a subtle flavor and delicate texture. It features a mild taste in its Le Sensible bloomy-rind version, and a more typically goaty taste in its Le Rebelle washed-rind version.

Ingredients

• 4 potatoes, peeled and grated• ½ onion, grated • 2 eggs • 1 tbsp. all purpose flour • Salt and pepper, to taste • 3 tbsp. oil• 1 (250 g) Cabrie Le Rebelle

cheese by Damafro, cut into 8 wedges

Preparation

1• In a large mixing bowl, thoroughly mix grated potatoes, onion, eggs, flour, salt and pepper. Heat oil in a large non-stick frying pan over medium-high heat, and pour potato mixture in the pan.

2• Shape into a large patty. Cook for about 5 minutes or until beautifully golden and turn for another 5 minutes.

3• Top with the Cabrie Le Rebelle cheese wedges and let melt. Serve hot.



thegrandfamily.ca

Servings: 4 (appetizer or first course)

Preparation time: 15 minutesCooking time: 15 minutesDegree of difficulty: easy

Winter 2012 – 13

Bûchette l’AllégéeA heritage of the traditional French know-how in goat cheese making. A delicately chalky heart and a hint of hazelnut are the unmistakable traits of this matured goat cheese.

Ingredients

• 8 large potatoes, peeled, boiled, and mashed

• ½ cup bacon strips, cooked until crisp

• 8 to 10 chive leaves, finely chopped

• 1 pinch of nutmeg to taste • 15 fresh mint leaves, chopped• 2 Damafro Bûchette l’Allégée

goat cheese logs, chopped

Puff pastry dough• 150 g all purpose flour• 100 g butter• 5 eggs • 1 cup of water

Preparation

1• In a large bowl, mix mashed potatoes with bacon, chive, mint, nutmeg, and Damafro Bûchette goat cheese logs. Salt and pepper to taste. Set aside.

2• In a small saucepan, heat the water until just simmering, add the butter and let melt. Add the flour all at once and beat vigorously with a wooden spoon until smooth. Remove from heat immediately. Let stand until warm. Add the eggs and mix thoroughly. Fold into potato mixture.

3• Using two tablespoons, shape into dumplings and fry in a bit of oil or, ideally, in a deep fryer and cook until golden brown.


Recipe 5


Damafro Bûchette l’Allégée Cheese

and Bacon Potato Dumplings


thegrandfamily.ca


Goat GoudaSubtle goaty nuances with a touch of animalic flavor and saltiness that underscores the delicacy of the famous cheese.

Ingredients

• 1-180 g Damafro Goat Gouda cut into small sticks

• 2 Italian sausages, casing removed

• 4 chicken breasts• 8 asparagus, as slender

as possible • 16 fresh mint leaves • ½ red bell pepper, julienned• ½ yellow bell pepper, julienned• Salt and pepper to taste• Premium quality plastic wrap

Citrus fruit sauce• 2 tbsp. butter• 2 tbsp. oil• Zest from a ¼ lemon• 1 tsp. fresh finely chopped

ginger• 2 garlic cloves, finely chopped• 2 shallots, finely chopped• 3 tbsp. maple syrup • 1 cup orange juice• 2 tbsp. soya sauce• 2 cups demi-glace sauce,

prepared from mix

Preparation

1• Using a sharp knife, butterfly each breast to double its surface area. Spread 4 strips of plastic wrap on the counter and double up. Place butterflied chicken breast on each plastic strip, salt and pepper to taste. Divide and spread sausage meat over each breast. Top each breast with mint leaves, julienne of red and yellow bell pepper, asparagus and sticks of Damafro Goat Gouda. Using the plastic wrap, shape into rolls, keeping plastic wrap on outside of roll, then twist and knot ends to firmly close. Cook in a large pot of simmering water, covered, for 30 minutes.

2• In a large non-stick pan, heat butter and oil over medium-high heat and cook ginger, lemon zest, shallots and garlic until shallots are tender but not coloured. Add maple syrup and let caramelize about 2 minutes. Add orange juice, soya sauce, and demi-glace sauce. Turn heat down to medium-low and let reduce until smooth and thick.

3• Carefully take the ballotines out from the hot scalding water. Remove the plastic wrap. Cut ballotines into slices, elegantly fan out the slices on the dinner plate and serve with a drizzle of citrus fruit sauce.


Recipe 6


Chicken and Asparagus Ballotine with Damafro

Goat Gouda


thegrandfamily.ca

Winter 2012 – 15

At Damafro, we make our cheeses

and yogurts with fresh milk, and

only milk. Cheese making is

our craft, so it’s all about skill,

respecting tradition, taking pride

in work well done.

Doing things right is the hallmark

of authenticity.

100 % milk

www.thegrandfamily.ca

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Magazine Grand Family Winter 2012

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Transcript of Magazine Grand Family Winter 2012