About us We are a subsidiary of the French producer of dairy products Eurial France, a leader in innovation and quality, specializing in the production of goat's milk cheeses, mainly under the Soignon brand, but also since last year under the new brand Merci Chef !. Eurial Polska Sp. z o. o. started trading in Poland in April 2000. Today, it offers the best range of goat cheeses in Poland, and at the same time complements its offer by offering hard and blue cow cheeses, real feta and a wide range of cheeses for gastronomy. The products are sold in hypermarkets and delicatessen stores and used in Polish restaurants and hotels. About production ... The maturing Soignon goat cheeses are made entirely of pasteurized milk. In the production process, acidified milk called leaven and a small amount of rennet are added, which contributes to giving the cheese mass a uniform and smooth texture and influences its taste. After salting, shaped in the following forms: cylinder, pyramid, they go to the appropriate rooms, where the maturing process takes place at the right temperature and humidity. During this process, mold growth develops on the surface of the cheese. The duration of the ripening depends on the type of cheese. Goat curd cheese Merci Chef! are based on pasteurized goat's milk. The production of this type of cheese is based on limited drainage and no addition of penicillium, which prevents the formation of mold. They are the first stage in cheese production and are not matured and therefore contain more water. Their flesh is completely white, and the taste is delicate and mild, so it can be enhanced with aromatic additives, such as garlic, herbs, pepper. More and more Polish customers are convinced of the goat's milk cheeses, which they eat both on traditional sandwiches and in the form of appetizers (toast with lettuce and goat cheese served hot, lettuce with goat cheese and vinaigrette sauce, tomato salad and fresh goat cheese) ) and as ingredients for main courses (goat cheese pizza, goat cheese omelette). The so-called cheese boards, i.e. a full range of cheeses, where real French goat cheese must not be missing, of course the Soignon and Merci Chef brands! How do you eat ... Jak podawać sery? Sery przechowywane w lodówce należy wyjąć co najmniej pół godziny przed spożyciem całkowicie ściągając opakowanie. Dopiero wtedy nabierają właściwego smaku i rozkwitają pełnią aromatu. Sery pleśniowe kroimy promieniście, tzn. prostopadle do powierzchni – na trójkąty. Zapobiegnie to nadmiernemu wysychaniu. Tym bardziej, że proces dojrzewania sera pleśniowego nie kończy się w mleczarni. Trwa on do momentu konsumpcji. Dlatego też wraz ze zbliżaniem się końca przydatności do spożycia, ser pleśniowy z mleka koziego staje się bardziej ostry a tym samym smaczniejszy. Jako ciekawostkę warto wspomnieć, że prawdziwi smakosze najczęściej kupują sery pleśniowe właśnie tuż przed a nawet po upływie daty ważności. Ostatnio dodane przepisy MINI PIZZE Z PIECZARKAMI , PAPRYKĄ, SZYNKĄ I SERKIEM KOZIM Przepis na 20 sztuk Preparation: 2h30 min (preparation 2h15, baking 15 min) Ingredient: Merci Chef! Goat curd roulade or Crottin MINI COGALIKI WITH HONEY GOAT CHEESE Recipe for 16 croissants Preparation: 40 minutes (including baking 25 minutes) Ingredient: Merci Chef! Goat curd roulade with honey Cheese of the week Soignon Goat roulade Bio 180g Copyright © 2010 Eurial.pl We have already been visited by Internet users. realization: domena.pl Attention! The website uses cookies. By visiting our website, you agree to their acceptance. Detailed information in the Privacy Policy Don't show the message again