国际酒店餐饮部厨房芝士介绍

Assorted Flavours Chesses
BEST SELLER Red chesse
This extra special delicacy from the Gruyere district of Switzerland is well known as the basic ingredient in fondue. But with its delightfully nutty, spicy, full flavor, it is delicious as a table cheese as well. Upon eating Gruyere, one immediately recognizes the taste of whole milk that is used exclusively in making this grand cheese. We say it is grand because a whole wheel of Gruyere weighs about 80 pounds. In fact, it takes over 100 gallons of milk to make a single wheel of Gruyere! Enjoy this traditional favorite julienned into a chef's salad, melted on a hot open-faced sandwich, or of course, in a classic cheese fondue. • Made from unpasteurized cow's milk.
Abondance
Abondance is an extraordinary name-controlled cheese from the Savoy region of France. It is made from partially skimmed milk formed into large, 20-pound wheels. These wheels are so perfect when whole that we are always saddened when cutting into their elegantly curved edge. The cheese inside is similar to Gruyere de Comte, but can be more complex and buttery. It has a firm texture and a nutty, ripe flavor with a distinctive fruitiness. In addition to being a stunning table cheese, Abondance melts beautifully and is often substituted for Raclette. • Made from Unpasteurized cow's milk, aged over 60 days
Smoked Rambol
Rambol is a creamy textured cheese from Annecy, France. It begins life as Gruyere de Comt? which is de-rinded, cooked, then slowly smoked over hickory coals. The result is a rich, delicate smoky fondue-style cheese that is spreadable at room temperature. Enjoy it melted or served with crackers and raw vegetables. Made from pasteurized cow's milk
Tiger Processed Gruyere Portions 6-Pack
Tiger combines the taste of carefully ripened Swiss Gruyere with the velvety consistency and nutty flavor of Swiss Emmenthaler to create this quality processed cheese. Packed in brightly colored rounds, you'll find six easy-to-open foil-wrapped wedges. Tiger Portions are the perfect food for snacking or entertaining. Kids love them and they are great to take along while traveling.
Cave Aged Swiss Gruyere
This cheese comes to us from Emmi, master cheesemakers since 1782. They buy full 200 pound of Gruyere from the farming regions in the Canton of Fribourg, then age them in underground sandstone caves in their facility near Lucerne. Made from rich, unpasteurized, Alpine cow's milk, this Grand Gruyere Reserve has been aged for at least 1 year, compared with the average 4-6 months. A rustic, somewhat oily rind gives way to firm, smooth textured cheese which is slightly aromatic with a robust, assertive flavor. Wonderful served unadorned with some dark bread and figs, this is also a great melting cheese, and one that lends itself well to gratins, fondues and soups.
Gruyere
Vignerons by Emmi
Switzerland has an enviable reputation for producing rustic, full-flavored cheeses under immaculate conditions. Vignerons, like most Swiss cheeses, is a "mountain cheese," which refers to a large cheese that is made in the mountains from high-pasture milk. These cheeses are usually firm, longaged, and made from raw cow抯 milk. High Alpine pastures produce a thicker, more flavorful array of plants than do fields at lower altitudes. The cattle that graze on these pastures produce milk that is higher in butterfat than average cow's milk and, therefore, commands a high price and is prized for cheese making. Vignerons, commonly known as "winemaker's cheese," is made using this milk and has a firm, satiny body with a scattering of small holes. The flavor is similar to but slightly stronger than a premium Gruyere, with a distinct nutty sweetness. • Made from raw cow抯 milk, aged for over three months
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Made from a centuries-old recipe, 70-pound wheels of Gruyere de Comt?(Comt? for short) have been produced since the reign of Charlemagne, when there were no separate entities named France and Switzerland. Although Swiss Gruyere may be better known, the French variety is no less special. Created by local villagers in alpine dairies called "Fruiteries", its milk comes only from Montbeliarde and Tachete de L'est cows. Contributing to Comt?s unique flavor, morning and evening milkings are mingled before the cheesemaking process. The wheels are aged for six months, resulting in a sweet and nutty masterpiece with less bite than its twin from Switzerland. Comt?has a satiny, ivory-colored body and a scattering of holes the size of a hazlenut. A traditional fondue cheese, Comte can also be shredded, sliced, grated, chunked or melted - it can always be called upon and never disappoints. • Made from Unpasteurized cow's milk, aged for 1 year