Damafro coffe yogurt
Pepper Chèvre des Alpes
St-Paulin Damafro Gouda Damafro
Brie Le P’tit Connaisseur
CaBrie Le sensible P’tit Saint-Damase Damafro
PP41158033
Brie or Camembert? pages 4 and 5
Did you know? page 5
Recipes pages 6, 9, 10, 12 13, 14 and 15
Winter 2011
no. 20
sharing priceless moments around the table
In this issue, you will find information about and the Chef’s recipes using these products.
Winter 2011
RecipesDamafro Coffee and Raspberry Yogurt Mousse with Maple Butterscotch 6
Damafro Double Cheese and Pesto Breakfast Muffins 9
Damafro St-Paulin Tempura 10
Damafro Gouda Egg rolls 12
Damafro Savory Nut Bread 13
Spaghetti Squash with smoked turkey and Damafro CaBrie 14
Damafro P’tit Saint-Damase, Onion and Ham Pie 15
ArticlesBrie or Camembert? 4-5
Did you know? 5
Rebate coupons 7-8
Contents
Issue no. 20
Publisher: Damafro Design and production: Damafro Recipe created by: Nicolas MoreauLegal 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 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
Our chef and dear friend Nicolas has developed for us a new set of wonderful and easy recipe ideas using real cheese, which makes all the difference in the world...
Don’t forget all these recipes, along with many others never before published, are now on video on our thegrandfamily.ca website. Come watch Nicolas demonstrate how you can make these delicious recipes in a few easy-to-follow steps.
Though not necessarily vital, cheese does changes things. It brings to any recipe your personal touch as well as increased flavor and texture, adds to the simple joy of sharing a meal, but most of all, makes your whole experience more enjoyable!
Edi tor ia l
A new flavour for our Bouchées Saveur! Our Bouchées Saveur, our bite-sized servings of fresh cheese, now come in Mexicaine flavour with a touch of spices and heat to join our two existing Italienne and Provençale flavours.
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? Winter 2011 – 3
Brie Le Petit Champlain
Camembert Madame Clément
Brie Le P’tit Connaisseur
Brie triple crème Le Trappeur
Brie double crème Le Trappeur
Brie or Camembert ?
In today’s cheese world, it has gotten harder to define and consequently explain the difference between a Brie and a Camembert. Traditionally or historically, Brie cheeses were shaped in rounds or flat wheels weighing from 1 to 3 kilos, while Camembert cheese rounds where smaller, usually around 250 grams. Yet, there is also a traditional cheese from the Brie family that comes in a size roughly in the middle. It is the Coulommiers, sometimes called the “little Brie from Coulommiers”, and it weighs 500 grams apiece.
This size difference which allows tell a Brie apart from a Camembert pretty much still holds true today in Europe, but is not as helpful here in Canada or elsewhere in North America. We will find Bries and Camemberts in nearly all sizes in our stores and cheese shops, except perhaps for the big 3-kilo wheels that seem to be still used for the Bries only.
So now, how does one choose? Based on what clue? On which criteria?
4 – The Grand Family
Did you know?
AOC - for appellation d’origine contrôlée meaning certified origin name - is an official French designation which guarantees the cheese bearing that name comes from a precise area, and that the cheese has been made with a specific type of milk using a specific method.
Three AOCs designate some Bries and Camemberts, certifying the place of origin of these cheeses now made all over the world.
The AOC Camembert de Normandie au lait cru is made with raw milk molded in ladles. It is the embodiment of Camembert cheese, in all its intensity and range of flavors. It can be quite a challenge to find it in many regions of Canada.
The AOC Brie de Meaux, produced near the metropolitan area of Paris in a specific territory around the town of Meaux (located north-east of Paris), designates Bries made in very large rounds (approx. 3 kilos). It is a pinpricked, yellow straw colored and smooth textured cheese covered with a rich velvety white rind. Full and mouth-filling cheese, is has a pleasant roundness.
Finally, the AOC Brie de Melun is from an area located around the town of Melun north-east of Paris. Made into smaller rounds (1 kilo), it features a slightly colored and more rugged rind, a firmer texture, a more well-defined and intense flavor, with a delicate peppery taste finale.
The Brie de Melun has very strong ties with Damafro’s history because Claude Bonnet, founder of Damafro with his two sons, owned one of the last Brie de Melun cheese dairies in France. To preserve this precious heritage and territory, he ardently defended and developed the Brie de Melun cheese and succeeded in having it awarded the much coveted AOC designation in 1980.
Size
The size of the wheel has a significant effect on the flavor of the cheese. From the same production batch, whether it is a Brie or Camembert being made, the larger cheeses round will have a milder taste than the ones made into smaller wheels.
Here is why: in Brie and Camembert type cheeses, the rind is extremely important during ripening, that stage in the maturing and ageing process where flavors and textures develop. That said, smaller cheeses have more rind (the surface of rind in relation to the volume of the cheese is greater) than larger cheeses. As a result, the flavor of a small-sized cheese tends to be more full-bodied. More so in cheeses made using traditional age-old techniques such as Madame Clément, Le P’tit Connaisseur or le Petit Champlain Bries and Camemberts. Traditional cheese-making turns out products that show more contrast, more character, and that noticeably change with time: under the rind, in the very first weeks of ripening, the cheese develops a delicately crumbling center and, as it ages, takes on a supple and melting texture throughout; flavors grow more complex and certainly more intense. The rind also evolves over time, becoming more distinctive, and it can take on a more colorful, uneven appearance.
Here are a few extra facts to help you choose a Brie or a Camembert.
Mil fat content
Labels on Brie and Camembert cheeses have other clues to help you make your selection. One of them is the milk fat content (M.F.) or other descriptive notes or names, such as Double Crème or Triple Crème. There usually are three milk fat content categories on the market, excluding low-fat products: 26% M.F. for the regular cheese, 30% M.F. for the Double Crème et 33% M.F. for the Triple Crème.
The cream added in the Double Crème and Triple Crème versions of the cheeses imparts a sense of “roundness” in taste and texture, and the higher M.F. content results in an increasingly melting consistency. You will find these delicious qualities in the Le Trappeur line that features only Double Crème or Triple Crème cheeses
Winter 2011 – 5
www.damafro.ca
Damafro Coffee Yogurt Firm non-stirred yogurts prepared directly in the container as yogurts were traditionally made. Our yogurts, with their high content of active cultures (probiotics), are gelatin free, for a pleasant, milder taste.
Ingredients
Coffee Mousse • 500 g Damafro
Coffee Yogurt • 1 cup frozen raspberries
Maple Butterscotch• 4 tbsp. butter• 4 tbsp. maple syrup• ¼ cup brown sugar
Preparation
1• Put yogurt and raspberries in a large coffee filter or in a colander lined with a cheesecloth and let drain overnight. The result will be a thick and creamy raspberry and coffee mousse. Spoon into dessert cups.
Butterscotch 2• In a large skillet over medium heat, melt butter, add
maple syrup, and cook for about a minute stirring constantly. Sprinkle brown sugar gradually as you stir, and continue stirring until mixture turns into a lovely golden smooth-textured caramel. Drizzle onto your Damafro Coffee and Raspberry Yogurt Mousse.
Bon appétit! And best regards from a fellow gourmet, Nicolas
For a video of this recipe by Nicolas, go to
thegrandfamily.ca
Recipe 1
Dessert or BreakfastServings: 4Preparation time: 5 minutesDraining time: OvernightDegree of difficulty: very easy
Damafro Coffee and Raspberry
Yogurt Mousse with Maple Butterscotch
6 – The Grand Family
0,50 $
0,50 $
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0,50 $
0,50 $
Instant rebate on Gouda Damafro
Wheels & portions
Instant rebate on St-Paulin Damafro Wheels & portions
Instant rebate on Damafro Yogurt 625g
Plain & flavoured
Instant rebate on Brie Le Petit Connaisseur
175g
Instant rebate on Le P’tit Saint-Damase
Recipe 1
Damafro Coffee and Raspberry
Yogurt Mousse with Maple Butterscotch
$2.50 rebate coupons!
Instant rebate on Brie Le Petit Connaisseur
175g
Instant rebate on St-Paulin Damafro Wheels & portions
Instant rebate on Gouda Damafro
Wheels & portions
Instant rebate on Le P’tit Saint-Damase
0,50$
0,50$
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0,50$
0,50$
Instant rebate on Yogourt Damafro 625g
Plain & flavoured
$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.
Expires: 12/31/2011
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: 12/31/2011
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: 12/31/2011
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: 12/31/2011
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: 12/31/2011
Pepper 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
• 4 slices of bread• 3 tbsp. melted butter• 1 tbsp. basil pesto • 1 tbsp. Damafro grated
parmesan cheese• 1 tsp. dried thyme• Salt and pepper to taste
Filling• 4 eggs • 1-125 g package Pepper
Chèvre des Alpes by Damafro• ½ cup Damafro
St-Paulin, grated• 8 slices of bacon, cooked
and minced• 1 pinch Cayenne pepper• Salt and pepper to taste
Preparation
1• Preheat oven to 350°F. Mix melted butter, pesto, parmesan cheese, thyme, salt and pepper.
2• With a pastry brush, apply a thin layer of butter mixture on each slice of bread. Delicately press each slice into a muffin cup with your thumbs, trying not to flatten the bread.
3• Divide the goat cheese and bacon evenly between the cups. Carefully place a freshly cracked egg into each cup. Salt and pepper to taste and top with grated St-Paulin and a pinch of Cayenne pepper.
4• Bake 40 minutes. Demould and serve immediately.
Bon appétit! And best regards from a fellow gourmet, Nicolas
For a video of this recipe by Nicolas, go to
thegrandfamily.ca
Recipe 2
Damafro Double Cheese and Pesto Breakfast Muffins
BreakfastServings: 4Preparation time: 10 minutesCooking time: 40 minutesDegree of difficulty: easy
Winter 2011 – 9
St-Paulin DamafroAn 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
• 1 piece (approx. 175 g) Damafro St-Paulin cut 1 cm thick sticks (about 15 sticks in all)
Tempura batter• ½ cup (75 g) all purpose flour• 2 tbsp. cornstarch• 2 tbsp. roasted sesame seeds• ¼ cup ice water • 2 eggs
Preparation
Tempura batter1• Combine flour, cornstarch and sesame seeds. In another
bowl, whisk ice water and eggs together. Pour ¼ of the ice water mixture into flour mixture. Mix well and work with fork until no lumps remain, then add remaining ice water slowly, mixing and stirring constantly.
2• Dip St-Paulin sticks in tempura batter and cook in deep fryer about 1 minute.
3• Serve with Damafro Tzatziki.
Bon appétit! And best regards from a fellow gourmet, Nicolas
Recipe 3
Damafro St-Paulin Tempura
AppetizerServings: 4Preparation time: 5 minutesCooking time: 1 minuteDegree of difficulty: very easy
For a video of this recipe by Nicolas, go to
thegrandfamily.ca
10 – The Grand Family
Recipe 3
Damafro St-Paulin Tempura
Our famous Damafro firm yogurts
come in a new size and a new look:
our 3 plain yogurts (0%, 2% and 3.25% MF) as well
as our two flavoured yogurts, Coffee and Vanilla,
are now offered in 625 g containers.
Damafro Yogurts: New size, new look!
www.thegrandfamily.caWinter 2011 – 11
Gouda DamafroThe 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
• 1-454 g package of egg roll wraps
• 2 eggs + 2 tbsp. milk, beaten together
Damafro Gouda Filling• 1 ½ cup grated Gouda • 1 ½ cup grated cabbage• ½ cup grated celery• ½ cup grated carrots• ½ cup grated onion• 1 ½ cup lean ground pork• 6 tbsp. soy sauce• 1 tsp. pepper• 1 tsp. ginger root,
finely chopped
Sweet-and-Sour Sauce • ½ cup soy sauce• ¼ cup rice vinegar • 2 tbsp. honey or maple syrup
or sugar• ½ tsp. ginger root,
finely chopped• 1 garlic clove, finely chopped
Preparation
1• Mix all ingredients for the Damafro Gouda filling in a large bowl. Set aside.
2• Place an egg roll wrap on a non-stick surface and brush all around with egg and milk mixture. Place 1 ½ tbsp. of filling in the middle, close by rolling, then seal both ends by pressing with a fork.
3• To cook in oven, preheat oven to 400°F. Brush both sides of each egg roll lightly with oil and place on a non-stick baking sheet. Cook about 7 minutes each side, or until egg rolls are golden brown and crispy.
4• In the deep fryer, cook approximately 2 to 3 minutes or until egg rolls are nicely golden.
5• Serve with sweet-and-sour sauce.
Sauce6• Mix all ingredients together. Pour in little individual bowls,
ramekins or custard cups and serve with the Damafro Gouda egg rolls.
7• The sauce can be heated a minute or so in the microwave to melt the honey and bring out the ginger and garlic flavors.
Bon appétit! And best regards from a fellow gourmet, Nicolas
Recipe 4
Damafro Gouda Egg rolls
Servings: 8Preparation time: 30 minutesCooking time: 15 minutes in the oven or 3 minutes in the deep fryerDegree of difficulty: easy
For a video of this recipe by Nicolas, go to
thegrandfamily.ca
12 – The Grand Family
Recipe 5
Damafro Savory Nut Bread
Recipe 4
Damafro Gouda Egg rolls
Brie Le P’tit Connaisseur A rich colored rind, a texture that develops naturally from firm into melting, but above all an intense mouth-filling real Brie character.
Ingredients
• 4 cups all purpose flour• 1 Le P’tit Connaisseur Brie,
cut in pieces• 1 envelope instant yeast
(Fleishmann’s)• 1 tbsp. salt• 1 tbsp. sugar• 1 tbsp. thyme• 1 ¼ to 1 ½ cup warm water
Filling• ½ cup black olives, pitted,
cut in half• ½ cup walnuts
Preparation
1• Put flour, Brie, instant yeast, salt, sugar and thyme in the food processor. Pulse a couple of times to combine.
2• Start processor, add warm water slowly until dough forms into a ball.
3• Knead on a floured surface, adding olives and nuts.
4• Shape into 1 large round bread or 8 small ones. Place dough in lightly oiled cookie sheet, cover with a damp cloth and let rise 3 hours. Bake in preheated 375° F oven for approximately 40 minutes.
5• You can also mix in 2 to 3 tablespoons of Damafro grated parmesan cheese with the flour for a cheesier flavor.
Bon appétit ! Amitiés gourmandes, Nicolas
For a video of this recipe by Nicolas, go to
thegrandfamily.ca
Side dishServings: 6Preparation time: 15 minutesCooking time: 40 minutesDegree of difficulty: easy
Winter 2011 – 13
CaBrie Le sensibleA Brie-type cheese, made exclusively with pure goat milk, with a subtle flavor and delicate texture.
Ingredients
• 1 spaghetti squash cut lengthwise, seeds and fibrous strings from the center scooped out
Seasoning• 2 tbsp. basil pesto• 2 tbsp. olive oil• 2 tbsp. Damafro grated
parmesan cheese• Salt and pepper to taste
Filling• 8 slices of smoked turkey
breast, cut into strips• 8 sun-dried tomatoes packed
in oil, minced • 2 spring onions, finely
chopped • 1 ½ cup 15% cooking cream• 1 CaBrie Le sensible cheese
by Damafro, cut in pieces• 1 tsp. thyme• Salt and pepper to taste
Preparation
1• In a bowl, mix all ingredients for the seasoning. With a pastry brush, liberally brush seasoning on each spaghetti squash half, and cover with plastic wrap. Cook each half individually in the microwave, 15 minutes at High.
2• Remove plastic wrap carefully to avoid getting burned by trapped steam. Gently scrape around the edge of the spaghetti squash with the tines of a kitchen fork to pull the pulp into “spaghettis”. Set aside and keep warm.
Sauce3• In a skillet over medium-high heat, sauté spring onions, dried
tomatoes and turkey strips in a bit of oil. Deglaze with the cream, then add the thyme and chunks of CaBrie cheese, stirring until cheese is melted and mixture is smooth.
4• Pour creamy cheesy sauce on your squash spaghettis.
Bon appétit! And best regards from a fellow gourmet, Nicolas
Recipe 6
Servings: 4Preparation time: 15 minutesCooking time: 15 minutes for each half squash and 5 minutes for the sauceDegree of difficulty: easy
Spaghetti Squash with smoked
turkey and Damafro
CaBrie
For a video of this recipe by Nicolas, go to
thegrandfamily.ca
P’tit Saint-Damase Damafro The real character of a washed-rind cheese. Authentic cheese-making know-how, a legacy steeped in French tradition.
Ingredients
Pie dough• 1 cup all purpose flour• 6 tsp. or 30 g butter in chunks
or cubed• 1 tsp. baking powder• 1 tsp. salt• ½ tsp. pepper• ¼ cup warm water
Filling• 2 lb onion, thinly sliced • ½ lb cooked ham, diced• 1 cup 15% cooking cream• 2 eggs• ½ cup St-Paulin, grated• 1 P’tit Saint-Damase, cut in
wedges• Salt and pepper to taste
Preparation
Pie dough1• Put flour, butter, salt, pepper, and
baking powder in the bowl of your food processor. Pulse a few times to combine ingredients. With the processor set at maximum speed, slowly pour the warm water until dough forms into a ball. Roll out dough onto a floured surface and line a lightly buttered pie dish with dough. Set aside.
Filling2• Preheat oven to 400 °F. In a large skillet over medium-low
heat, melt a little butter, add onions and cook slowly until translucent and reduced in volume by half. Do not brown. Add ham, salt and pepper, mix well, and set aside to cool.
3• Pour onion mixture in dough-lined pie dish. Top with evenly spaced P’tit Saint-Damase wedges. Beat eggs with cream and pour in pie dish. Sprinkle with grated St-Paulin. Cook approximately 30 minutes.
Bon appétit! And best regards from a fellow gourmet, Nicolas
For a video of this recipe by Nicolas, go to
thegrandfamily.ca
Recipe 7
Main dishServings: 4Preparation time: 10 minutesCooking time: 40 minutesDegree of difficulty: very easy
Damafro P’tit Saint-Damase,
Onion and Ham Pie
Spaghetti Squash with smoked
turkey and Damafro
CaBrie
Winter 2011 – 15
www.thegrandfamily.ca
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