AP-42, CH9.6.1: Natural And Processed Cheese

First Page		Document Content
Date: 2011-05-19 15:28:06 Granular cheese Cottage cheese Processed cheese Whey Ricotta Curd American cheese Cheddar cheese Parmigiano-Reggiano Food and drink Cheese Dairy farming		AP-42, CH9.6.1: Natural And Processed Cheese Add to Reading List Source URL: www.epa.gov Download Document from Source Website File Size: 34,02 KB Share Document on Facebook

	Sample Dessert Menu CHEESE Parmigiano-Reggiano with Medjool dates Garrotxa with coconut piloncillo Point Reyes Bay Blue with orange blossom honey DocID: 1tGdh - View Document
	DINNER 5:30—10pm, WEDNESDAY—THURSDAY 5:30—10:30pm, FRIDAY—SATURDAY DINNER APPETIZERS POTATO GNOCCHI chanterelle mushrooms, jumbo lump crab, local edamame & parmigiano-reggiano 12 DocID: 1sraJ - View Document
	CONTORNI INSALATE Arancino risotto, saffron, mozzarella 1.5 Antica arugula, parmigiano-reggiano, balsamic 8 DocID: 1s9Dk - View Document
	PRANZO lunch CRUDO CHARCUTERI E DocID: 1rtuO - View Document
	Heirloom Tomatoes Stuffed with Emmer & ApplewoodSmoked Bacon Ingredients: 2 cups chicken stock 8 oz. Emmer 8 heirloom tomatoes, medium to large Kosher salt and cracked black pepper, to taste DocID: 1rnK4 - View Document