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DAMAFR O CHEESES MAGAZINE

no 26

Summer 2013

The True Nature of Yogurt! pages 4 & 5

Did you know? page 5

Recipes pages 6, 9, 12, 13 & 14

In this issue, you will find information about and the Chef’s recipes using these products.

Damafro Tzatziki

Damafro Camembert

Damablanc

Damafro Cottage Cheese

Damafro Fine Herbs Chèvre des Alpes PP41158033


| contents |

Summer 2013 no 26

Recipes  Damafro’s Tzatziki Shish Taouk Chicken

6

Chicken, mango and Damafro Camembert Sandwich

9

Healthy Damablanc, Macaroni, Chicken, and Orange Salad

12

Sunny Salad with Damafro Cottage Cheese

13

Damafro Creamy Fine Herbs Goat Cheese Sauce for the BBQ

14

Articles 4-5

The True Nature of Yogurt!

5

Did you know? Rebate coupons

7-8

Contest

10

Online Damafro Cheese Magazine

11

Less Salt = More Choice

15

Publisher: Damafro Design and production: Damafro Recipe created by: Nicolas Moreau C25 Archives Canada, 2013 Legal deposit: Bibliothèque nationale du Québec and Library and 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 M100 J75 N15 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

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What’s new!

| Editorial |

It has become an inescapable summer-time classic. It makes meal making easy, breezy and fun, creates a new living area, encourages spur-of-the-moment invitations,

less salt

sets the stage for friendly get-togethers. I am talking, of course, of the BBQ. And cheese is the perfect complement to these magic moments around the BBQ. Serve it as an appetizer, or along with a tossed salad, but don’t forget to try it grilled directly on the grate over the hot coals or flame, as a side dish for your favourite grilled vegetables and marinated meats. Read on to discover a few tasty ideas that could quickly become your very own summer-time classics, your signature BBQ dishes that friends and family will request again and again.

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.

This is the latest product you’ll find by late summer: a Traditional Brie with 25% less salt. A first in the Damafro offering! In addition to being a healthy choice for those looking to reduce their sodium intake, this low-sodium cheese nevertheless displays the delicate flavours typical of this famous cheese. Connoisseurs and fanciers alike will still find the buttery cream and mushroom notes they enjoy so much in Bries.

Or fill out this form and mail it to Damafro 54, rue Principale, Saint-Damase (Québec) J0H 1J0

Name Address City

Province

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Phone Email How did you learn about The Grand Family magazine?

Summer 2013 – 3


The True Nature of Yogurt!

The List You have no doubt noticed how food labels lately are jam-packed with an increasing number of claims. Especially yogurt labels. “All Natural.” “Made with Natural Ingredients.” “No preservatives added.”... What do they really mean? Can we really rely on them when selecting a product? On what can we base our choice? To determine how reliable and factual statements on yogurt labels really are, just read the list of ingredients. Any yogurt that claims to be “Natural” should have only two ingredients: milk and lactic ferment, also identified as live active cultures. When any flavouring is added to the yogurt, the list of ingredients grows longer and becomes more elaborate. You will need to become a little more cautious when interpreting the labels. As a general rule, the list of ingredients of a flavoured yogurt will include, in addition to the basic ingredients, natural or artificial flavouring and sugar. The flavouring is usually mixed into the milk in the form of concentrates that often leave a bitter aftertaste. To counteract or alleviate this bitterness, the manufacturers add sugar.

4 – The Grand Family

In the case of fruits yogurts, the list can go on and on. Two main types of ingredients will show up in the list of ingredients of fruit yogurts: an acidifying agent (lemon juice, citric acid...) and a thickening agent (pectin, gum...). These additives are used for the purpose of stabilizing the fruit mixture, i.e. ensuring the mixture is consistent and even throughout the yogurt.

How it is done Producing traditional yogurts requires using a natural process that is simple, but tricky. Ferments, or active cultures, are mixed into fresh milk where they slowly transform the milk into a soft and yielding gel. That is how Damafro firm Yogurts are produced. As simply as that.


Did you know? Firm yogurt is fabulous go-to ingredient to quickly put together a fresh and light dessert in a verrine. But such a process leaves no margin for error: as soon as the milk starts setting, it has begun its slow natural transformation into yogurt inside the container. The process cannot be rectified or modified in any way, because it can only occur without human interference. You can see how producing traditional yogurts requires a great deal of skill and know-how along with total control of two major parameters, temperature and time. Sounds pretty much like a family’s secret recipe, don’t you think?

It couldn’t be simpler: in the bottom of a small glass jar or tumbler, put a mixture of crunchy ingredients, such as crushed nuts or sweet crackers. Add a layer of Vanilla or Coffee firm Yogurt, then a layer of fruit (strawberries, diced apples...) and top with another layer of firm Yogurt. Finish with a sprinkling of grated dark chocolate or with a drizzle of maple syrup. Et voilà!

You will enjoy the typical texture and delicate flavour of Damafro’s Traditional Yogurt. Perhaps this type of yogurt will be a totally new taste experience for you, because most yogurt producers opted to manufacture stirred or thickened yogurts. As a result, there are very few firm yogurts on the market that are truly natural as are Damafro Traditional Yogurts. Summer 2013 – 5


| R e ci p e 1 |

Damafro’s Tzatziki Shish Taouk Chicken

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Servings: 4 to 6 Preparation time: 10 minutes Marinating time (chicken or any other white meat): Overnight (12 hours) Degree of difficulty: very easy

Tzatziki Damafro Authentic Tzatziki made with cream, garlic and cucumber.

Ingredients

 to 6 chicken breasts, or your choice 4 of white meat Marinade

2-250 g containers of Damafro tzatziki Juice from 2 limes 10 sprigs of cilantro, finely chopped 1 tsp. curry 1 pinch of Cayenne pepper Salt and pepper, to taste

Preparation

1| In a bowl, thoroughly mix marinade ingredients together. 2| Place chicken breasts in a sealable container. 3| P  our marinade over the meat, close and refrigerate for 12 to 24 hours. 4| L  ightly drain chicken breasts and grill on the BBQ or bake in the oven. Best regards from a fellow gourmet, Nicolas

6 – The Grand Family


3

$

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Instant rebate on

Brie & Camembert Damafro

Instant rebate on

Damablanc

Instant rebate on

Tzatziki


3

$

r e b at e co u pon s !

N15

3 N18

J30

Instant rebate on

Brie & Camembert Damafro

N15

3 N18

J30

Instant rebate on

Damablanc

N15

3 N18

J30

Instant rebate on

Tzatziki

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: 12/31/2013

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: 12/31/2013

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: 12/31/2013


| R e ci p e 2 |

Chicken, mango and Damafro Camembert Sandwich

Servings: 6 to 8 Preparation time: 10 minutes Degree of difficulty: easy

Camembert Damafro A mild and delicate flavor under a beautiful white bloomy rind.

IngrEdients

 2 slices of Damafro 1 Camembert 6 olive or dried tomato ciabatta breads

Preparation

1| In a bowl, mix all chicken spread ingredients together. 2| Spread filling evenly over ciabatta bread halves. Add slices of Damafro Camembert. Top with remaining ciabatta bread halves. Cover tightly with plastic wrap for your picnic.

Chicken Spread

 chicken breasts, cooked and 4 finely diced ½ cup celery, finely diced ½ cup green onion, finely chopped ½ cup mango, finely diced s 1-250 g container Damafro tzatziki 1 cup mayonnaise Salt and pepper to taste

Best regards from a fellow gourmet, Nicolas

Summer 2013 – 9


Contest

One travel gift certificate valued at $5000 or one of 100 Damafro kitchen aprons

And the winners are... Travel gift certificate: Mario Genois de Trois-Rivières Kitchen aprons: Joanne Anderson, Parksville BC

Carolyne Desormiers, Montréal QC

Karine Monette, Sainte-Julie QC

Cynthia Ardiel, Thessalon ON

Durie Donna, Toronto, ON

Marie-Philippe Mongeau, Sorel-Tracy QC

Alain Bachand, St-Jean-sur-Richelieu QC

Rejean Doyon, Ste-Julie QC

Lucie Morin, Trois-Rivières QC

Mathieu Baillargeon, Saint-Anselme QC

Bobby Doyon, Lévis QC

Julie Morin, Saint-Come-Linière QC

Gavin Bamber, Vancouver BC

Serge Doyon, Gatineau QC

Julien Nadeau, Québec QC

Janie Barry, St-Jean-sur-Richelieu QC

Genevieve Falardeau, Montréal QC

Josee Nadeau, Saint-Gédéon-de-Beauce QC

Art Beam, Fredericton NB

Arlene Frank, Lachine QC

Francois Noel, Montréal QC

Karine Bédard, Notre-Dame-de-l’Île-Perrot QC

Nicole Gagnon, Québec QC

Sheila Nugent-Smith, Courtenay BC

Patrick Behan, St-Powell River BC

Linda Gale, New Westminster BC

stephanie Parise, Saint-Hubert QC

Florence Belair, Mascouche QC

Yves Galipeau, Montréal QC

Chrystel Perreault, St-Léonard QC

Damien Belanger, Greenfield NB

Marie Gaudreau, Laval QC

Isabelle Poisson, Montréal QC

Véronique Béliveau, Brossard QC

Babeu Gerard, Lacolle QC

Véronique Poisson, Lac-Supérieur QC

Silvia Bilotto, Montréal QC

Alain Gilbert, St-Zachari QC

Paulin Pomerleau, Québec QC

Janie Blanchard, Caraquet NB

Tammy Grady, Calgary AB

Mylène Pouliot, Québec QC

Annick Boiteau, St-Augustin-de-Desmaure QC

Adriana Grillo, Boucherville QC

Jennifer Racicot, Notre-Dame-de-Lourdes

Louise Bourassa, Trois-Rivières QC

Alain Harvey, Montréal QC

Victoria Radu, Montréal QC

Thierry Brunet, St-Eustache QC

Pamela Humphrey, Kitchener ON

Nicholas Reeves, Chambly QC

Patricia Cantara, Beaumont QC

Julien Imbeault, Ste-Anne-des-Monts QC

Isabelle Rhéaume, Thetford Mines QC

Martin Caron, Québec QC

Isabelle Jenkins, Rouyn-Noranda QC

Annie Rodrigue, St-Georges QC

Yvon Castonguay, Sainte-Louise QC

Arlene Keegan, Dollard-des-Ormeaux QC

Isabelle Rouleau, Rouyn-Noranda QC

Steve Castonguay, Mascouche QC

James Kennedy, Pierrefonds QC

Vicky Ro, Saint-Prosper QC

Alain Champagne, St-Honoré-de-Shenley QC

Jacques Lachance, Lac-Mégantic QC

Annie Ruel, Beaulac-Garthby QC

Marc Chandonnet, Québec QC

Gilbert Lachance, St-Gédéon-de-Beauce QC

Camille Saintonge, Québec QC

Catherine Charette, Montréal QC

Josee Lacroix, Trois-Rivières QC

Karianne Smith, Calgary AB

Audrey Chicoine, St-Hyacinthe QC

Rachel Lafrance, Repentigny QC

Valérien St-Pierre, Alma QC

Jacques Clavelle, Montréal QC

Stéphanie Latourelle, St-Basile-le-Grand QC

Sharon Thurston, St-Anicet QC

Stéphane Cliche, St-Georges QC

Jacques Lavoie, Stoneham QC

Stephanie Trepanier, Pont-Rouge QC

Lucille Cloutier, Québec QC

Julie Lavoie, Québec QC

Nathalie Turcotte, Montréal QC

André Côté, St-Nicolas QC

Diane Lehnert, Gatineau QC

Ghislaine Turcotte, Gore QC

Etienne Cunningham, Québec QC

Alana LeSueur, Surrey BC

Eric Vachon, Saint-Georges QC

Audrey Currie, Saskatoon, SK

Yannick Lévesque, Port-Cartier QC

Linda Veillette, Trois-Rivières QC

Francis Daoust, Gatineau QC

Annie Magan, Weedon QC

Theberge Wilbrod, Pointe-aux-Trembles QC

Gilbert Desjardins, Mont-Tremblant QC

Diane Martin, Brossard QC

Yvon Desjardins, Montréal QC

Marieve Mercier, Vaudreuil-Dorion QC

10 – The Grand Family


Online D a ma fro Ch ees e M a g a zin e

Much more than the print version

More exclusive recipes throughout the seasons More rebate coupons to explore and discover our products More information on all the latest products

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Summer 2013 – 11


| R e ci p e 3 |

Healthy Damablanc, Macaroni, Chicken, and Orange Salad

Servings: 8 Preparation time: 15 minutes Degree of difficulty: very easy

Damablanc A real farm-like curd cheese, the first produced in Québec. The goodness of traditional know-how, but only 0.1% M.F.

IngrEdients

3 cups cooked macaroni 3 chicken breasts, grilled and cut into small strips 2 oranges, peeled and diced 1 red bell pepper, diced Damablanc Healthy Vinaigrette

1-500 g container of Damablanc 5 tbsp. olive oil Zest from ½ lime (using a zester) Juice from 1 lime ¾ cup of mixed and chopped fresh mint, chives, and basil Salt and pepper to taste

12 – The Grand Family

Preparation

1| P  ut the macaroni, chicken, oranges, and bell pepper in a large salad bowl. 2| Mix all Damablanc vinaigrette ingredients together and pour over salad. 3| Stir until thoroughly mixed and serve chilled. Best regards from a fellow gourmet, Nicolas


| R e ci p e 4 |

Sunny Salad with Damafro Cottage Cheese

Servings: 4 Preparation time: 10 minutes Degree of difficulty: very easy

Cottage Damafro One of the last old-fashioned Cottage cheese on the market with supple and melting curds.

IngrEdients

 -500 g container of Damafro 1 Cottage Cheese 1 cup (250 ml) Damafro vanilla yogurt 1 cup (250 ml) honeydew or cantaloupe, finely diced 1 cup mixed berries 1 tbsp. very fine lemon zest (using a zester) 3 tbsp. maple syrup

Preparation

1| M  ix all ingredients together and serve in four dessert cups or small fruit bowls. Best regards from a fellow gourmet, Nicolas

Summer 2013 – 13


| R e ci p e 5 |

Damafro Creamy Fine Herbs Goat Cheese Sauce for the BBQ Servings: 6 to 8 Preparation time: 10 minutes Degree of difficulty: very easy

Damafro Fine Herbs 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

 tubes of Damafro Fine 2 Herbs Chèvre des Alpes unripened spreadable goat cheese 4 tbsp. ketchup 3 tbsp. prepared mustard 2 tbsp. maple syrup 1 tbsp. of your favourite chili sauce 2 tbsp. lemon juice

14 – The Grand Family

Preparation

1| M  ix all ingredients thoroughly. Spread directly on your favourite BBQ grilled meats, such as grilled chicken breasts, hamburgers, hot-dogs, pork ribs, etc. Best regards from a fellow gourmet, Nicolas


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Salt = More Choice Less

There is an underlying trend that emerged a number of years ago and that continues to expand in Europe and in the United States: reducing the salt content of prepared foods. Quite a challenge, considering the major role salt plays as a flavour enhancer. In cheese production, the challenge is even greater, because salt is “technically� involved in the cheese making process and is essential in keeping or preserving the cheese over time. Changing a parameter as vital as salt when making cheese, where everything boils down to balancing skill and control, art and science, proves extremely difficult. Still, we have persevered and got it right! We are proud to offer a real, traditionally made 100% pure milk Brie, with 25% less salt, featuring more notable yet more delicate cream and mushroom flavours.

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Simple!

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Magazine The Grand Family  
Magazine The Grand Family  

Summer edition of Magazine recipes of Damafro

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