the grand family - winter 2011

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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Address

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Phone Email

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?


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


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$

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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


Expires: 12/31/2011


Expires: 12/31/2011


Expires: 12/31/2011


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.



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.


Recipe 3

Damafro St-Paulin Tempura

AppetizerServings: 4Preparation time: 5 minutesCooking time: 1 minuteDegree of difficulty: very easy


thegrandfamily.ca


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.


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


thegrandfamily.ca


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


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.


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


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.



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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the grand family - winter 2011

Documents

damafro recipe

damafro cabrie

damafro design

damafro double cheese

damafro ptit saintdamase

written permission of

damafro stpaulin tempura

damafro gouda egg rolls