october 2013 cheeses from · pdf fileoctober 2013 guest fee p1,500. in order to ensure that we...
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The Cheese Clubof the PhilippineSNEWSLETTEROCTOBER 2013
Guest Fee P1,500. In order to ensure that we are able to cater to the correct amount of guests, we would appreciate receiving your confirmation not later than Monday, September 30.Please send your confirmations to Raquel Romero <[email protected]> or call 855 8341 or 0915 665 2965.
The CHEESE CLUB OF THE PHILIPPINES wishes to remind all members and guests that the Dress Code for all functions in the Main Lounge precludes the wearing of:Jeans (or denim of any color) • Collarless shirts for men • Flip flops or rubber shoes • Sports shoes of any kind.
Improperly attired attendees will not be admitted.Members are responsible for ensuring their guests adhere to the Dress Code. The Board of Trustees sincerely appreciates your kind understanding in this matter.
October 2, 20136:30 to 8:30pm Main Lounge|Manila Polo Club
*DRESS CODE APPLIES
AUSTRALIAAUSTRALIACHEESES fromCHEESES from
BEGACheddar Vintage Strong
Cream CheeseCheddar Extra Tasty
JINDITriple Cream Brie
BrieCamembert TASMANIAN HERITAGE
Double BrieCamembert
MEREDITH DAIRYMarinated Goat Cheese
Chevre AshedChevre Dill
ChevreKING ISLAND DAIRY Roaring Forties
LEMNOSGarlic & Chives Cream CheeseApricot & Almond Fruit Cheese
Feta
ON THE RACLETTELemnos HalloumiRaclette du Jura
Cheese List subject to change
Eye Spy Cabernet Merlot • Eye Spy Shiraz • Kangaroo Ridge Merlot • Kangaroo Ridge • Cabernet Sauvignon • Wyndham Estate Bin 555 Shiraz • Wyndham Bin 888 Cab Merlot • Wyndham Bin 999
Merlot • Grant Burge Benchmark Shiraz • St. Hallet Poachers Blend GSM
Kangaroo Ridge Chardonnay • Eye Spy Chardonnay • Wyndham Bin 222 Chardonnay • Grant Burge Benchmark Chardonnay • St. Hallet Poachers Blend SSB
Jacobs Creek Shiraz • Jacobs Creek Sparkling Chard Pinot Noir
The Cheese Clubof the PhilippineS
OCTOBER 2013NEWSLETTER
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SPANISHcheeses
ROYUELA CHEESE COMPANY SLU:LINGOTE CREMOSO (Goat)Lingote Cremoso is an artisan cheese that can be related to Brie, as it has a creamy white interior coloring. It is recommended to be consumed alone, on toast or accompanied by berry jams.
LA CABEZUELA (Goat)Made with fresh milk from Guadarrama goats native to Madrid. During its 2 months of maturation, a natural mold develops, resulting in an edible white rind and upon tasting leaves an aftertaste of fresh wild mushrooms.
LA CABRA DE BOTAS (Goat)This cheese is elaborated with the freshest milk, from Guadarrama goats, that is always utilized within a maximum period of 24 hours. It is a cheese of lactic curds, white in color, creamy in texture, gently acidic on the tongue and giving off a light taste of Roquefort.
LA CIBEZUELA. CURED IN BEER (Goat)Made of a 5-month old Cabezuela, washed in La Cibeles beer. And thus a beautiful child was born of cappuccino color and drunken nature. The Barley Wine #9 gives it its particular smell and taste of artisan beer “cantina.”
PONCELET:QUESO PETITOT GR (Goat). Texture: Smooth with moderate humidity and low elasticity. The palate is soft and slightly crumbly. Cohesion is tender and doughy, somewhat sticky with no graininess. Flavor: Acid notes initially, defined goat’s milk, which evolves to a saline point, with more complexity at the end to mushroom & hay. Slightly bitter aftertaste.Odor: Odors of goat milk with slightly herbaceous nuances & notes of mushrooms, wood and vegetables.
QUESO GARROTXA (Goat)A goat’s milk cheese produced in the Catalonia region. It has a semi-soft and compact texture and a light but noticeable coating of velvety, blue-grey mold. The flavor is milky and delicate with a hint of nuttiness and a clean, smooth finish.
QUESO TRONCHON (Goat)Texture: Firm in the mouth, starchy, more fluid than dense, wet and oily.Flavor: Very strong flavor, with a typical vegetable rennet background, floral reminiscences, nutty and a gamey flavor & is somewhat spicy towards the end.Odor: Floral, herbaceous, rosemary. Low intensity.
ESTREL (Goat)It is a raw milk semi-soft farm goat cheese with a moldy rind. Spectacular in character & depth. The farm is located in Freixneda, a small town in Teruel, Aragón. This cheese has been awarded as the best cheese of Aragón.
CREMA ACIDA - CARRAT (Goat)Texture: No rugosity, medium moisture and almost no elasticity. Grainy in the mouth, soft, tender & thick.Flavor: Caprine, floral, sweet, almonds. And when it is cured, it is spicy at the end. Odor: Caprine, plants, humidity of a cave.
QUESO DE JACETANIA VACA (Cow)This cheese has a rugged texture, low humidity and lower middle elasticity. It is firm and crumbly in the mouth and is chewy and gritty. At first the flavors in the mouth appear to pass lactic aftertaste with slightly more herbaceous flavors with hints of the presence of dry beans. Bears aromas of grass and milk.
QUESO PUIGPEDROS (Cow)Washed rind. With flavors of nuts & candied fruit, strong aroma and nuanced by floral notes.
September Session:
The Cheese Clubof the PhilippineS
OCTOBER 2013NEWSLETTER
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WINES
ATTENDANCE124 Members87 Guests211
[BARCINO CORP] Altozano Tempranillo Shiraz • Altozano Cabernet • Finca Constancia Parcela • Vallformosa Primum Joven [TERRY’S SELECTION, INC.] Acantus Cabernet Sauvignon - Tempranillo Grupo Olarra • Avutarda Tempranillo Grupo La Navarra • La Vendimia Grupo Álvaro Palacios • Marqués De Cáceres Crianza • Vegas 3 Tempranillo-Cabernet-Merlot
[BARCINO CORP] Altozano Blanco • Maria de Molina Blanco Rueda • Marieta Albarino Semi Seco • Ramon Roqueta Chardonnay [TERRY’S SELECTION, INC.] Homenaje White Grupo La Navarra • Ondarre White Barrique Fermented Grupo Olarra • Xarel.Lo
[BARCINO CORP] Cuatro Pasos Rosado[TERRY’S SELECTION, INC.] Otoñal Rosé Grupo Olarra
[BARCINO CORP] Vallformosa Musa Cava Semi-Seco[TERRY’S SELECTION, INC.] Cava Masachs Blanc de Blancs
BARCINO CORP.B1 700 Lerma Street, Brgy. Old Zaniga, Mandaluyong City 1550Land Line +632 6549235 to 37Email: [email protected]: www.barcino.com.ph
TERRY’S SELECTION, INC.Unit 104 Buliding 1 OPVI Center, 2295 Pasong Tamo Extension1231 Makati CityTel. +632 843 8897Fax. +632843 8907
GEBRAT D OBAGA (Cow)Made from pasteurized cow’s milk, maturation of this cheese is at least 60 days, sprayed regularly with white mold rind. The rind is white in color, very compact & without holes. It smells like the forest, of moss, with notes of ripe fruit & the humidity of a cave. It tastes slightly acidic & creamy on the palate. It is intense and a powerful aftertaste, with a hint of bitterness. When it is very ripe, it can liquefy and can be eaten as a “torta”.
QUESO RONCAL DE PASTOR (Sheep)This cheese comes from the rich sheep’s milk of the legendary Lacha and Aragonesa breeds of oveja sheep. It has nutty and piquant flavors with a firm, chewable texture. Somewhat similar to Pecorino Toscano and Manchego, Roncal has its own unique, mouth-watering character.
QUESO PATA DE MULO (Sheep)Flavor: A developed flavor with an acid & sweet background at the same time. Dried nuts and cereal aftertaste over a very slight & pleasant sting.Odor: The smell is of medium intensity, very characteristic of sheep’s milk (like the smell of wool).
QUESO IDIAZABAL DE PASTOR (Sheep) This is a pressed cheese made from unpasteurized sheep’s milk, It has a somewhat smokey flavor, but is usually un-smoked. The cheese is handmade and covered in a hard, dark brown, inedible rind.
MANCHEGO 3 Years (Sheep)Manchego has a firm and compact consistency and a buttery texture, and often contains small, unevenly-distributed air pockets. The color of the cheese varies from white to ivory-yellow, and the inedible rind from yellow to brownish beige. The cheese has a distinctive flavor, well developed but not too strong, creamy with a slight piquancy, and leaves an aftertaste that is characteristic of sheep’s milk.
TORTA DEL CASAR (Sheep) A cheese made from sheep’s milk named after Casar de Cáceres. The milk is curdled using a coagulant found in the pistils of the cardoon, a wild thistle. This ingredient lends a subtle bitterness to the otherwise rich and slightly salty tasting cheese.
ON THE RACLETTE:LA CORRALA (Cow, Sheep & Goat Pasteurized)A blend of cow´s, goat´s and sheep’s milk gives this cheese its smooth flavor. A popular Spanish cheese often enjoyed with a selection of fresh fruit, quince paste (Membrillo) or savored with a young red wine. A hallmark cheese, that has been curing for 4 months, which experts classify as one of the best in the world. A pleasure for the most demanding palates.
MAHÓN (Cow)Mahón is a semi-firm, cow’s milk cheese from the island of Minorca, Spain. It boasts a certain sharpness, and its lemony, salty flavors evince the rural Mediterranean seascape.
For more comprehensive information on Spanish Cheeses, including:• Milestones in the history of Spanish Cheese• Overview Of Spanish Cheese Makers: The Value Of Variety. What makes every type of cheese in our country unique,
according to the region and to the cheese making process.
• Selection Of Spanish Cheese: From Every Corner Of Our Geography. The archives of the best cheese in Spain
Click HERE, to download Poncelet’s Cheese Paper
LIVESTOCK DIET
WHAT ABOUT MILK?
HEAT TREATMENT OF MILK
AGING
The Cheese Clubof the PhilippineSNEWSLETTEROCTOBER 2013
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The aging process of a cheese contributes greatly to its distinct flavors and quality. There is a significant difference if the cheese is aged in a natural environment (such as a cellar or a cave, as opposed to a highly industrialized location where temperature and humidity are carefully controlled). The natural microenvironment encourages the cheese’s aging processes. The use of wood in the dairy is also important, because wood provides an excellent place for good bacterial flora to multiply.
The sensory quality and aroma of milk depend on the quantity and variety of grasses contained in the animals’ diet. The greater the quantity and variety of grasses eaten by the animals, the smaller the yield of milk, but the greater its aromatic and nutritional complexity. In other words, more grasses means less milk and higher quality. By far the best milk is produced by animals allowed to graze outdoors in pastures.
In the case of cow’s milk, the cheese will be yellow because of the high beta-carotene content of the grasses which gives pigment to the cheese. Sheep, goats and buffalos transform the beta-carotene into vitamin A in their livers, so their cheeses don’t have the same bright color. However, at least in Italy, the vast majority of sheep and goats are grass-fed, while all buffalos are kept indoors.
A beautiful cheese counter, full of different shapes, brands and packaging, can be bewildering. Apart from personal taste, how else can we decide what cheese or milk it’s best to buy?
If we’re aiming for quality, the label is just the starting point. There are other tools that can help us choose the best product. Roberto Rubino, the president of the Associazione Nazionale Formaggi Sotto il Cielo (National Association of Cheeses Made Under the Sky) has some tips for us.
Cheese Special: How to Identify Quality in CheeseITALY - 30 AUG 13 - ROBERTO RUBINO
During cheesemaking, some producers pasteurize their milk. Any treatment of the raw milk will have negative effects to the quality. Specifically, we can expect a flattening of the taste, a drop in bacterial flora and a reduction in the degree of antioxidant protection. In this case, the label can help us, as it usually states whether the milk was raw or pasteurized.
The dairy industry likes to mix different batches of milk and then diversify the product by adding or taking something away (vitamins, fat, calcium) from the raw material. The only evident difference is in different levels of heat treatment, which, as with cheeses, negatively influence the quality. The higher the temperatures, the greater the damage. The highest quality is raw milk, followed by pasteurized, microfiltered, high pasteurized, UHT and then sterilized.
Roberto Rubino is the President of ANFoSC, Associazione Nazionale Formaggi Sotto il Cielo (National Association of Cheeses Made Under the Sky) [email protected]
Source: www.slowfood.com
The quality of milk and cheeses depends on many factors, but three important ones are livestock diet, the heat treatment of the milk and the aging process.
The Cheese Clubof the PhilippineSNEWSLETTEROCTOBER 2013
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President CHRIS Ward [email protected]
Vice President ERIC Kahn [email protected]
Treasurer TONY Compton [email protected]
Corporate Secretary EVELYN Mendiola [email protected]
Directors STUART Haslam [email protected]
ALOU Santos [email protected]
NOEL Vicencio [email protected]
Cheese Master KATRINA Kuhn-AlcantaraAsst. Cheese Master EARL Navarro
Wine Master ERIC KahnAsst. Wine Master NOEL Vicencio
Membership Committee EVELYN Mendiola, Chair
Members DICK Cork PAMELA Forshage ROBERT Jenkins LISSA Jennings ALOU Santos MONETTE Vicencio
Head of Secretariat STUART Haslam [email protected]
Secretariat RAQUEL Romero [email protected]
MEMBERS of the BOARD, 2013
The Board of Trustees has received a letter of resignation from the Board by Adam Lieberman. Adam was elected to the Board of Trustees at the AGM in April 2013, however due to family reasons he has asked the Board to accept his resignation. The Board has accepted Adam’s resignation and asked Tony Compton to fill the position as Director. Tony has agreed to the invitation and he has also agreed to take on the role of Treasurer from Stuart Haslam. Stuart will now be the Director responsible for the Secretariat. On behalf of the Board I would like to wish Adam all the best in his endeavours and welcome Tony on board and thank him for accepting the role of Treasurer. CHRIS WARDPresident
A Letter from the President
New ApplicantsCAROL DAVIES, STEVE PAYNE and JURINA ABENDANThey are the new applicants who wish to apply for membership to our club. They will soon be interviewed by the Membership Committee and will be presented to the general membership for any feedback. The Membership Committee will appreciate and welcome comments from club members, which may be of additional help to the Committee in its final deliberation and recommendation to the Board of Trustees.