Vermont Butter & Cheese Company

Marky's presents a line of products from the Vermont Butter & Cheese Co.,

producers of cheese for over 20 years. Our selection includes cultured butter,

European-style fresh cheeses and specialty goat's milk cheeses.

Butter

Inspired by the techniques used to make butter in Brittany, the freshest

Vermont cream is cultured and churned creating a high butterfat content.

Containing 86% butterfat, higher than any other standard US butter,

Vermont Butter & Cheese Co.'s butter is a favorite of chefs for its

richness and

higher smoke point. Available for food service and retail. These products

are KOF-K certified kosher.

800041 - Chef Roll, lightly salted, 1 lb x 12

123060 - Chef Roll, unsalted, 2 lb x 9

123061 - Butter, unsalted, 8 oz x 6

123062 - Butter, lightly salted, 8 oz x 6

123063 - Butter with sea salt, 6 oz x 6

Fresh Cheeses

Creme Fraiche - 123064, 8 oz x 12

After you milk the cows, set the fresh cream aside. Let the natural lactic bacteria take over - creating a thick, smooth, tart result known as crème fraîche. Vermont Crème Fraîche is exquisitely rich, with the cultured, nutty flavor and creamy texture that characterizes the best crème fraîche. KOF-K certified kosher.

Quark - 123066, 6 oz x 6

In Germany, quark - German for "curd" - is a popular everyday cheese, making it well suited to a wide variety of uses. Great for the making of traditional German-style pastries and desserts, Vermont Quark has11 percent butterfat and a smooth, creamy texture. KOF-K certified kosher.

Fromage Blanc - 123065,6 oz x 6

A great source of fat-free protein, it is a delicious complement to uncooked dishes. Since it has no butterfat, it will separate at high temperatures. KOF-K certified kosher.

687 NE 79th Street Miami, FL 33138 Ph: (305) 758-9288 Fax: (305) 758-0008

www.markys.com

Goat Cheeses

Bijou - 123055, 2 oz, 2 x 6 per case

Bijou is made from pasteurized milk. After 24 hours of

maturation/coagulation the fragile curd is transferred into cheese cloth to

drain overnight. The next day, the Bijou are formed and moved into a

drying room. After a day in "sechoir" the cheeses are transferred into the

aging room where the natural geotricum rind will grow in a controlled

environment.

Bonne Bouche - 123056, 4 oz, 6 per case

Bonne Bouche is made from pasteurized milk and set in tubs for lactic coagulation for 24 hours. The following day, the cheese curd is carefully hand ladled into moulds and drained overnight. The cheeses are then unmoulded, ashed and moved into the drying room and then into the aging room where the controlled environment is cool and humid. The entire process takes seven to ten days before the cheeses are packaged in their individual micro-caves.

Coupole - 123057, 6.5 oz, 6 per case

Coupole is made with the same recipe as the Bijou. After pasteurization the milk is set for maturation/coagulation for 24 hours. The curd is then drained into cheese cloth overnight. On the third day the "pre-drained" curd is used to make the Coupole. Using a unique form the Coupole are shaped by hand with a sprinkle of ash on the top. After a day in the drying room, they are moved into the aging room to allow the rind to develop which creates wrinkles around the sides of the cheese.

What else is going on:

Kosher Cheese for Passover

We will receive a new shipment of kosher French cheese in time for Passover. Ask your sales representative for details. Kosher cheese is made by using rennet derived from exclusively kosher sources. Cheeses produced in this way are of the same quality and boast the same variety as their non-kosher counterparts yet are acceptable for the Kosher consumer. Due to the economic strain that Kosher cheese production causes, special kosher runs are done at the standard cheese companies throughout Europe. A kashrus supervisor kashers any equipment requiring it, and sees to it that the next run of cheeses is produced using only kosher rennet. The rest is done by routine techniques, under rabbinical supervision, which gives the cheese the status of "Jewish-produced."

Marky's at the European Seafood Exposition

Marky's will be at the European Seafood Exposition, Parcs des Expositions, Brussels, Belgium April 24 - 26. Stop by our booth #6-1123

687 NE 79th Street Miami, FL 33138 Ph: (305) 758-9288 Fax: (305) 758-0008

www.markys.com

cheese 2006-01	cheese 2006-02	cheese 2006-03	cheese 2006-04	cheese 2006-05	cheese 2006-06	cheese 2006-07	cheese 2006-08	cheese 2006-09	cheese 2006-10	cheese 2006-11	cheese 2006-12
cheese 2007-01	cheese 2007-02	cheese 2007-03	cheese 2007-04	cheese 2007-05	cheese 2007-06	cheese 2007-07	cheese 2007-08	cheese 2007-09	cheese 2007-10	cheese 2007-11	cheese 2007-12
cheese 2008-01	cheese 2008-02	cheese 2008-03	cheese 2008-04	cheese 2008-05	cheese 2008-06	cheese 2008-07	cheese 2008-08	cheese 2008-09	cheese 2008-10	cheese 2008-11	cheese 2008-12