French-style Cultured Cream After milking the cows, separate and set the fresh cream aside. Let the natural lactic bacteria take over, creating a thick, smooth, tart result known as crème fraîche. That was how they made it on the dairy farm in Brittany, France, where Allison Hooper worked more than thirty years ago as a farmhand. When Bob Reese and Allison Hooper co-founded VC in 1984, their first product was Chèvre. Crème Fraîche, their first cows’ milk creation, followed close on its heels and gained instant acclaim from French chefs seeking cultured cream stateside. It is made with fresh, high quality Vermont cream from the local St. Albans Cooperative, a coop of 500 family farms in Northeast Vermont. Crème Fraîche is exquisitely rich, with a cultured, nutty flavor and creamy texture. A staple of French Cuisine, Crème Fraîche can be used as an ingredient for sauces, pastry, custard, or as a topping on pie, fruits and soups. Will not curdle over high heat or when mixed with wine Use a dollop to enrich soups or stews Perfect for finishing sauces and pan searing French-style Fresh Cheese “The French answer to yogurt”, fromage blanc is a fat-free, fresh and slightly drained cows’ milk cheese. VC’s Fromage Blanc originated with company co-founder Allison Hooper’s apprenticeship on a dairy farm in Brittany, France. Thicker than yogurt, the fromage blanc she enjoyed on the farm for dessert — mixed with a bit of sugar —was the inspiration. Made with fresh, local skim milk that is set overnight to coagulate and then drained, Fromage Blanc is a healthy and natural source of fat-free protein and calcium. With only 120 calories per container, it is the perfect snack when served with honey or jam, mixed with granola for breakfast or used as a base for savory dips with fresh herbs and pepper. Fat-free French answer to yogurt Only 120 calories per container, high in protein and calcium Mix with fresh herbs and garlic for a quick dip Top with granola, honey and fresh fruit European-style Fresh Cheese German for “fresh curd,” quark is a fresh and slightly drained cows’ milk cheese that is similar to old-fashioned cream cheese. Inspired by its versatility and at the request of European chefs, co-founders Allison Hooper and Bob Reese crafted their first batch in 1985. At the creamery, Quark is made from fresh local milk that is coagulated overnight into fresh curd, then drained in cheesecloth and whipped with a trace of crème fraîche. Its low butterfat content and smooth texture make it a great base for fluffy cheesecakes and mousse. Top with granola for breakfast or mix with anything from mashed potatoes to boysenberries, and it earns its keep with flair. Fresh cheese curd — drained and lightly whipped Smooth texture, only 11% butterfat A lighter alternative in cream-based dishes Use in cheesecakes, on baked potatoes or serve with fruit Chèvre The creamery story begins with fresh goat cheese, or chèvre. Allison Hooper was working as a dairy lab technician in Vermont after her year abroad on a farm in France. Bob Reese, then marketing director of the State Agriculture Department, was in need of fresh goat cheese for a state dinner at the request of a French chef. Chèvre was virtually unheard of at the time, but Allison was able to craft the cheese for the dinner. Energized by the response they received, Allison and Bob decided on-the-spot to create Vermont Creamery. VC’s Fresh Goat Cheese has earned an honored place among chefs and consumers alike. The cheese is made with fresh goats’ milk from family farms that is naturally coagulated overnight, drained and then shaped into logs. This cheese is distinguished by a simple, mild, fresh goats’ milk favor and is highly versatile as an ingredient or as part of a cheeseboard. Fresh milk taste, mild flavor and smooth texture Crumble on salads, steamed veggies, flatbread or pizza Mix in quiche, omelets, dips or souffle Stuff in chicken breast, roasted peppers Fresh Mozzarella Fresh mozzarella cheese balls are sold in a brine, whey or water solution which helps them retain hydration and shape. It is smooth, mild, and slightly sweet/sour with a distinct milk flavor. The texture is creamy and much softer than mass-processed mozzarella. True buffalo mozzarella is much superior to any made with cows milk and is highly prized around the world. Burrata Silky on the outside and creamy on the inside, Burrata boasts a richly sweet, milky flavor that is sure to please the palate. This made-to-order cheese is hand-formed into 4 oz. or 8 oz. balls and packaged in water for an extended shelf life. Ricotta Ricotta (literally meaning recooked) uses whey, the liquid that remains after straining curds when making cheese. Most of the milk protein (especially casein) is removed when cheese is made, but some protein remains in the whey, mostly albumin. This remaining protein can be harvested if the whey is first allowed to become more acidic by additional fermentation (by letting it sit for 12–24 hours at room temperature). Then the acidified whey is heated to near boiling. The combination of low pH and high temperature denatures the protein and causes it to precipitate out, forming a fine curd. Once cooled, the curd is separated by passing through a fine cloth. Ricotta curds are creamy white in appearance, slightly sweet in taste, and contain around 13% fat. In this form, it is somewhat similar in texture to some cottage cheese variants, though considerably lighter. It is highly perishable. However, ricotta also comes in aged varieties which are preservable for much longer.
Posted on: Fri, 14 Mar 2014 00:10:04 +0000
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