Buedel Food Products Co. Specialty Cheeses, Meats & Groceries ...

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Buedel Food Products Co. 708-496-3500 Bavelle w/ Wild Spring Garlic #023074 3/6 lb Innstolz Beveller is a distinctive creamy cheese from Innstolz. It has a tender, buttery texture and a mild yet spicy flavor. The cheese itself is slightly aromatic, and even more so when flavored with spring garlic. This cheese is excellent served cold or melted on fresh baked bread and accompanied by a tall glass of Pilsner. Try it melted on a roast beef sandwich with horseradish for a true taste sensation. Bavio Natural Smoked Plain #023089 3/3 lb Innstolz Bavio is a smooth firm, yellow cow's milk cheese with a superior smoky flavor. Naturally ripened and deliciously smoked. Bergrebell Mountain Cheese #023090 1/12 lb Bergrebell means "mountan rebel" in German. It is a specialty of the self-proclaimed "cheese rebels of Sulzburg." The label features a band of burly cheesemakers in hats - the cowboys of the Alps. In the past, mountain cheeses were matured in the high regions in cold temperatures. Therefore, the cheesemakers had to be as strong and rugged as their cheeses. True to its name, this cheese is spicy and aromatic, and just robust enough. It is made with raw milk from cows that graze on the fresh mountain grasses rather than on silage, giving the cheese a fuller, rounder flavor. 45% fat in dry matter. King Ludwig King's Cheese #013725 1/13 lb Wheel With the true King Ludwig label. A delicate golden yellow, medium-hard, mildly aromatic cheese with small holes. The flavor is full and well-balanced. It made from fresh, unpasteurized milk from cows raised on mountain farms in protected regions of Europe where they are fed on fresh grass and hay. The label, the true King Ludwig label, is an eye-catcher on the retail shelf as well. It is in full color with detailed images of the king and his exotic castle. King’s Cheese is terrific on its own or served with German whole grain bread and a mug of König Ludwig beer. A very fine cheese for a very extravagant king. King Ludwig Beer Cheese #013724 1/13 lb Wheel A delicate, classic Bavarian cheese, yellow, semi-hard with small holes ripened in fine King Ludwig dark beer to give it its hearty taste. Made from fresh, unpasteurized milk from cows raised on mountain farms in protected regions of Europe, where they are fed on fresh grass and hay. This Dark Beer Cheese melts well for cooking, but is just terrific on its own or served with hearty German bread and a good beer. Pepper Cheese by King Ludwig #023092 1/13 lb The same delicate, classic Bavarian cheese made by the producers of King Ludwig, but with added zest. It is a yellow, semi-hard cow’s milk cheese with small red and green peppercorns embedded throughout the cheese creating a refreshing taste. This pepper cheese comes with the true King Ludwig label, made from fresh, unpasteurized milk from cows raised on mountain farms in protected regions of Europe where they are fed on fresh grass and hay. High Alps (Hochalpkäse) by Schönegger #023711 1/65 lb. High Alps (Hochalpkäse) by Schönegger #023095 1/8 th wheel 8.5lb. Schönegger High Alps cheese is a raw cow's milk from Bavaria with a pronounced, yet delicate, herbaceous flavor and an outstanding aroma. The interior is firm and tasty with very small, regular holes. The 65 pound wheel is aged for 18 months. The rind is not edible. It is 48% fat in dry matter. In the Werdenfelser region of the Bavarian Alps, the cattle graze on wild herbs and flowers that blanket the meadows in spring and summer. They produce milk that is prized for its nutritional qualities. The local farmers use this raw milk to make this traditional High Alps cheese. It is noted for its hearty, spicy flavor and its characteristic salt crystals which form during the aging process. This cheese is a true pleasure of the palate for every cheese lover. Golden Smoked Cheese by King Ludwig #023091 4/3.5 kg In Germany, smoked cheese is also often known as "Schmelzkäse" or "melting cheese" for its superb melting quality. This cow's milk cheese has been smoked over Alpine wood to achieve a deep golden and tasty rind, an outstanding character, and an incomparable spiciness. This cheese pairs well with a Rauchbier, "smoked" beer in which the malt has been dried over an open fire. Wild Garlic Cheese by King Ludwig #023094 1/6 kg Wild Garlic cheese is made out of fresh, unpasteurized milk from cows raised on mountain farms in protected regions of Europe where they are fed on fresh grass and hay. With the addition of all natural wild garlic, this cheese reflects the savage side of the Alpine countryside. Bears emerging from their winter hibernation, one of their first – and favorite – foods is Bärlauch (Allium ursinum), or "bear's garlic" in English. People living in the Bavarian Alps have known this tasty herb for thousands of years; its usage dates back to the Neolithic period. Wild garlic is one of the first plants to appear after the snows have melted. During the cheese’s eight week ripening period, it is bathed in a mixture of fines herbs, which imparts a hearty, aromatic flavor. Ideal for snacking or in salads, pasta dishes, and soups. SPB012407WI 31
Buedel Food Products Co. 708-496-3500 Holland Edam Edam and Gouda are arguably two of the world's most famous cheeses. Holland, where they originate, is one of the oldest cheese- producing countries, and has exported these cheeses for well over 800 years. Edam is similar to Gouda but with less fat and more flavor. Edam cheese (Edamer in Dutch) is a mellow, savory cheese has a pale yellow interior with a red or yellow paraffin coating (the yellow is more common in Holland and the red in the USA). Edam is second only to Gouda as Holland's most exported cheese. It's made from part-skimmed milk (40 percent milk fat) and comes in spheres or loaves. Edam cheese has a very mild taste, slightly salty or nutty and almost no smell when compared to other cheeses. Typically Edam is quite softer compared to other cheeses, such as cheddar cheese, due to its low fat content. It has a significantly lower fat content than many other traditional cheeses being approximately 28% with an average protein content of 25%. It is very popular in North America. It's a great all-purpose cheese, especially good when served with dark beer. Edam is the perfect party cheese; serve on platters with crackers and fresh fruit. It’s also great on sandwiches and burgers Edam Ball Red Wax #320932 6/4 lb Westland Baby Edam Ball #013025 6/2 lb Mill Dance Edam Ball Red Wax, North Holland #013022 6/4 lb Cono Even though it is double the size of a 2 pounder, it takes four times longer for a 4 pound Edam to age. That is why 4 pounders are typically softer and mellower than 2 pound Edams. Beautifully presented in a red wax with a red cellophane overwrap. Also: Volendammer Balls #013090 6/4 lb Westland Edam Loaf Red Wax #013016 2/6 lb Mill Dance Here in a loaf form. Gouda Gouda Facts: The difference between Edam and Gouda is the fat and moisture content. Gouda has 48% fat In the Dry Matter (FDM) and Edam has only 40%. Mild cheese has been aged 4 to 6 weeks. A Medium cheese has been aged 8 to 12 weeks. A Matured cheese has been aged 12 to 18 weeks. An Aged cheese has been aged 6 to 12 months. An Extra Aged cheese has been aged for more than one year. The difference between Farmers Cheese (Boerenkaas) and regular cheese made in the factory is that Farmers Cheese is always made from whole, non-pasteurized milk from cows feeding outside in the meadows while factory made cheese is made from pasteurized, skimmed milk. Cheese is often coated in wax (paraffin) to keep the cheese from loosing moisture, thereby halting the aging process and preventing the formation of mold while it is shipped and stored. Typically for the export, Gouda uses yellow wax while Edam uses red wax. Gouda Red Wax #013038 1/10 lb Mill Dance AND Red Gouda #013036 4/9 lb Mill Dance Gouda is a yellowish Dutch cheese named after the city of Gouda. The cheese (which accounts for more than 60% of Holland's cheese) is made from cow's milk that is cultured and heated up until the curds separate from the whey. About ten percent of the mixture is curds which are pressed into circular moulds for a couple of hours. Next, the cheese is soaked in a brine solution which gives the cheese its rind and improves the taste. After the salt soaks in, the cheese is then dried for a couple of days before being coated to prevent it from drying out. Exported Gouda is usually the young variety (aged between 1 and 6 months, rich yellow in color and with a yellow paraffin wax coating. This cheese is easily sliced on bread with a cheese slicer. Also: Volendammer #013034 1/10 lb Volendammer, Red Wax #013710 1/6 lb Westland Volendammer Rindless Cryoval #013063 1/10 lb Westland SPB012407WI 32
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Buedel Food Products Co. Specialty Cheeses, Meats & Groceries ...

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