Mastering Cheese

Lessons for Connoisseurship from a Maître Fromager

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Author: Max McCalman,David Gibbons

Publisher: Clarkson Potter Publishers

ISBN: 0307406482

Category: Cooking

Page: 384

View: 1758

Provides twenty-two lessons on cheese, including tasting plates, cheesemaking, and ordering cheese service.

Cheesemonger

A Life on the Wedge

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Author: Gordon Edgar

Publisher: Chelsea Green Publishing

ISBN: 1603582371

Category: Cooking

Page: 236

View: 2963

A professional cheesemonger recounts his life and career along with information on the various aspects of the cheese movement, including animal rights, co-operatives, and the politics of cheese.

Cheese

A Connoisseur's Guide to the World's Best

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Author: Max McCalman,David Gibbons

Publisher: Three Rivers Press

ISBN: N.A

Category: Cooking

Page: 304

View: 3570

Offers detailed descriptions of the unique characteristics and tastes of two hundred varieties of cheese in an alphabetical listing that explains how to select the best cheeses, recommended wine pairings, and tips on shopping and storage.

World Cheese Book

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Author: Juliet Harbutt

Publisher: Penguin

ISBN: 146544372X

Category: Cooking

Page: 352

View: 4679

The finest selection: Tasting notes - Over 750 cheeses - How to enjoy The most comprehensive guide to cheese. Discover the flavor profile, shape, and texture of every cheese. World Cheese Book is for the adventurous cheese lover. It takes you on a tour of the finest cheese-producing countries in the world, revealing local traditions and artisanal processes. Images of each cheese (inside and out), step-by-step techniques that show how to make cheese, and complimentary food and wine pairings make this a truly exhaustive, at-a-glance reference.

Cheese Primer

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Author: Steven W. Jenkins

Publisher: Workman Publishing

ISBN: 9780894807626

Category: Cooking

Page: 548

View: 7503

Discusses the principles of cheesemaking and describes the cheeses of Europe and North America

Cheese

Exploring Taste and Tradition

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Author: Patricia Michelson

Publisher: Gibbs Smith

ISBN: 1423606515

Category: Cooking

Page: 304

View: 5735

Patricia Michelson is founder of the London-based epicurean store and cafe La Fromagerie, voted best Specialist Food Shop 2005 by Observer Food Monthly magazine. Among her many supporters are Gordon Ramsay, Jamie Oliver, and Nigel Slater. In Cheese, she gives her expert guidance on world cheeses, including those from Europe, the U.S., Australia and New Zealand. The book details how to source, store, taste, and serve a fascinating collection of cheeses with around 100 recipes. Patricia Michelson's La Fromagerie supplies many top restaurants and other shops with artisan farmhouse cheeses. Her advice is often sought for information about cheese and wine pairings by prestigious food and wine publications and wine companies. She lives in England. Recipes and a world exploration of artisan cheese.

Cheese and Culture

A History of Cheese and its Place in Western Civilization

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Author: Paul Kindstedt

Publisher: Chelsea Green Publishing

ISBN: 1603584129

Category: Cooking

Page: 256

View: 3724

Behind every traditional type of cheese there is a fascinating story. By examining the role of the cheesemaker throughout world history and by understanding a few basic principles of cheese science and technology, we can see how different cheeses have been shaped by and tailored to their surrounding environment, as well as defined by their social and cultural context. Cheese and Culture endeavors to advance our appreciation of cheese origins by viewing human history through the eyes of a cheese scientist. There is also a larger story to be told, a grand narrative that binds all cheeses together into a single history that started with the discovery of cheese making and that is still unfolding to this day. This book reconstructs that 9000-year story based on the often fragmentary information that we have available. Cheese and Culture embarks on a journey that begins in the Neolithic Age and winds its way through the ensuing centuries to the present. This tour through cheese history intersects with some of the pivotal periods in human prehistory and ancient, classical, medieval, renaissance, and modern history that have shaped western civilization, for these periods also shaped the lives of cheesemakers and the diverse cheeses that they developed. The book offers a useful lens through which to view our twenty-first century attitudes toward cheese that we have inherited from our past, and our attitudes about the food system more broadly. This refreshingly original book will appeal to anyone who loves history, food, and especially good cheese.

The Cheese Plate

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Author: Max McCalman,David Gibbons

Publisher: Three Rivers Press

ISBN: 9780609604960

Category: Cooking

Page: 232

View: 1630

Percy is incredibly accident-prone, and holds the dubious record of the most accidents. Percy has had a small rivalary with Harold, however, they are always willing to help each other when in trouble.

Max McCalman's Wine and Cheese Pairing Swatchbook

50 Matches to Delight Your Palate

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Author: Max McCalman

Publisher: Potter Style

ISBN: 0770433839

Category: Cooking

Page: 104

View: 7711

From the foremost master of cheese in the country, Max McCalman, comes a practical twist on wine and cheese pairings that includes detailed information about the history, production and unique flavor of fifty of the world's finest cheeses, as well as the accompanying information about the best wine varietals and vintages to pair them with. The easy-to-navigate swatchbook format fans out to reveal the ideal wine and cheese match for any occasion.

A First Course in Cheese

Bedford Cheese Shop

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Author: Charlotte Kamin,Nathan McElroy

Publisher: N.A

ISBN: 1631061313

Category: Cooking

Page: 224

View: 7440

A First Course in Cheese helps beginners learn everything needed to choose, taste, pair, and enjoy all types of cheeses.

French Cheeses

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Author: Kazuko Masui,Tomoko Yamada,Yohei Maruyama

Publisher: N.A

ISBN: 9781405306669

Category: Cheese

Page: 240

View: 1288

Does Roquefort go with red wine? Are you supposed to eat the ash in Morbier? With details on appearance, flavour and aroma this is the complete guide to selecting and serving more than 350 types of French cheeses. Reference maps pinpoint the origins of the cheeses and handy symbols reveal facts such as fat content. Includes top tips on buying, storing and serving cheese plus wine recommendations. A must-have for any gourmet's bookshelf.

Di Bruno Bros. House of Cheese

A Guide to Wedges, Recipes, and Pairings

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Author: Tenaya Darlington

Publisher: Running Press Adult

ISBN: 0762446048

Category: Cooking

Page: 256

View: 9519

The Philadelphia institution and self proclaimed “Culinary Pioneers Since 1939” offers this guide to cheese pairing with information on 170 different varieties of artisan cheeses and 30 recipes including Cheddar Ale Soup and Rogue River Sushi.

The Science of Cheese

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Author: Michael H. Tunick,Michael Tunick

Publisher: Oxford University Press

ISBN: 0199922306

Category: Science

Page: 281

View: 9245

Describes the science of cheese making, from chemistry to biology, in a lively way that is readable for both the food scientist and the artisanal hobbyist.

Cheese For Dummies

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Author: Culture Magazine,Laurel Miller,Thalassa Skinner

Publisher: John Wiley & Sons

ISBN: 1118145526

Category: Cooking

Page: 408

View: 3477

An accessible guide to selecting, cooking with, and making cheese From a pungent Gorgonzola to the creamiest Brie, the world of cheese involves a vocabulary of taste second only to wine. With the rise of artisanal cheeses, this once humble food made from curdled milk is now haute cuisine. And to make the new world of cheese less intimidating, Laurel Miller and Thalassa Skinner have created a handy primer to selecting cheese, pairing cheese with wine, cooking with cheese, and making cheese. In Cheese For Dummies, everyday cheese lovers will learn how to become true cheese connoisseurs. Not only will readers get a look at how different cheeses are made around the world, in Cheese For Dummies, they'll develop enough of a palate to discern which cheese is right for them. Explains how to assemble the perfect cheese plate Includes recipes for cooking with cheese Details how to make five cheeses, including Mozzarella, Chevre, and Ricotta Supplemented with a 16-page photo insert With artisanal and imported cheeses now common to mainstream grocery stores, the everyday cheese lover needs more than simply his nose to make the best choice. Offering wise (and delicious!) advice on every page, Cheese For Dummies is a guide for anyone interested in making every mealtime with cheese a special occasion.

The Cheese Room

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Author: Patricia Michelson

Publisher: N.A

ISBN: 9780141954820

Category: Cheese

Page: 214

View: 1324

The Book of Cheese

The Essential Guide to Discovering Cheeses You'll Love

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Author: Liz Thorpe

Publisher: N.A

ISBN: 1250063450

Category: Cooking

Page: 416

View: 4264

EXPLORE THE WORLD OF CHEESE BY ASKING YOURSELF ONE SIMPLE QUESTION: WHAT CHEESES DO I ALREADY LOVE? This is the first book of its kind to be organized not by country, milk type, or any other technical classification. The Book of Cheese maps the world of cheese using nine familiar favorites, what author Liz Thorpe calls the Gateway Cheeses. From basics like Swiss, blue, and cheddar, Liz leads the way to more adventurous types. Love Brie? Liz shows you how to find other Brie-like cheeses, from the mild Moses Sleeper to the pungent Fromage de Meaux. Her revolutionary approach allows food lovers to focus on what they really care about: finding more cheeses to enjoy. Complete with flavor and aroma wheels, charts guiding you through different intensities and availabilities, and gorgeous photography, this is the only book on cheese you will ever need.

The Oxford Companion to Cheese

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Author: N.A

Publisher: Oxford University Press

ISBN: 0199330905

Category: Cooking

Page: N.A

View: 5449

Winner of the 2017 James Beard Award for Reference & Scholarship The discovery of cheese is a narrative at least 8,000 years old, dating back to the Neolithic era. Yet, after all of these thousands of years we are still finding new ways to combine the same four basic ingredients - milk, bacteria, salt, and enzymes - into new and exciting products with vastly different shapes, sizes, and colors, and equally complex and varied tastes, textures, and, yes, aromas. In fact, after a long period of industrialized, processed, and standardized cheese, cheesemakers, cheesemongers, affineurs, and most of all consumers are rediscovering the endless variety of cheeses across cultures. The Oxford Companion to Cheese is the first major reference work dedicated to cheese, containing 855 A-Z entries on cheese history, culture, science, and production. From cottage cheese to Camembert, from Gorgonzola to Gruyère, there are entries on all of the major cheese varieties globally, but also many cheeses that are not well known outside of their region of production. The concentrated whey cheeses popular in Norway, brunost, are covered here, as are the traditional Turkish and Iranian cheeses that are ripened in casings prepared from sheep's or goat's skin. There are entries on animal species whose milk is commonly (cow, goat, sheep) and not so commonly (think yak, camel, and reindeer) used in cheesemaking, as well as entries on a few highly important breeds within each species, such as the Nubian goat or the Holstein cow. Regional entries on places with a strong history of cheese production, biographies of influential cheesemakers, innovative and influential cheese shops, and historical entries on topics like manorial cheesemaking and cheese in children's literature round out the Companion's eclectic cultural coverage. The Companion also reflects a fascination with the microbiology and chemistry of cheese, featuring entries on bacteria, molds, yeasts, cultures, and coagulants used in cheesemaking and cheese maturing. The blooms, veins, sticky surfaces, gooey interiors, crystals, wrinkles, strings, and yes, for some, the odors of cheese are all due to microbial action and growth. And today we have unprecedented insight into the microbial complexity of cheese, thanks to advances in molecular biology, whole-genome sequencing technologies, and microbiome research. The Companion is equally interested in the applied elements of cheesemaking, with entries on production methodologies and the technology and equipment used in cheesemaking. An astonishing 325 authors contributed entries to the Companion, residing in 35 countries. These experts included cheesemakers, cheesemongers, dairy scientists, anthropologists, food historians, journalists, archaeologists, and on, from backgrounds as diverse as the topics they write about. Every entry is signed by the author, and includes both cross references to related topics and further reading suggestions. The endmatter includes a list of cheese-related museums and a thorough index. Two 16-page color inserts and well over a hundred black and white images help bring the entries to life. This landmark encyclopedia is the most wide-ranging, comprehensive, and reliable reference work on cheese available, suitable for both novices and industry insiders alike.

Great Grilled Cheese

50 Innovative Recipes for Stovetop, Grill, and Sandwich Maker

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Author: Laura Werlin

Publisher: ABRAMS

ISBN: 1613122519

Category: Cooking

Page: 136

View: 1763

“Clever versions of the American classic” from the James Beard Award winner for The All American Cheese and Wine Book (Publishers Weekly). Brie and apricot jam on a baguette; spinach and goat cheese on a croissant; blue cheese and fresh figs on crusty Italian bread: this is not your mother’s grilled cheese sandwich. In Great Grilled Cheese, cheese expert and award-winning cookbook author Laura Werlin presents fifty scrumptious grilled cheese and panini recipes that range from the traditional to the contemporary. In addition to the more inventive combinations, including grilled cheese for dessert, there’s always room at the table for the classics: grilled American on white, or apple, ham, and cheddar on sourdough. Werlin discusses techniques—nonstick versus cast-iron pan, whether to cover during cooking, how to use the ultrapopular panini machine. Maren Caruso’s tantalizing photographs perfectly convey the appeal of creamy melted cheese pressed between two slices of crisp, buttery bread. For cheese aficionados, parents whose kids insist on grilled cheese at every meal, and the kid in all of us who craves comfort food, Great Grilled Cheese will satisfy everyone’s cheese dreams.

The Whole Fromage

Adventures in the Delectable World of French Cheese

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Author: Kathe Lison

Publisher: Broadway Books

ISBN: 0307452077

Category: Cooking

Page: 288

View: 4029

An Amazon 2013 Best of the Year Pick The French, sans doute, love their fromages. And there’s much to love: hundreds of gloriously pungent varieties—crumbly, creamy, buttery, even shot through with bottle-green mold. So many varieties, in fact, that the aspiring gourmand may wonder: How does one make sense of it all? In The Whole Fromage, Kathe Lison sets out to learn what makes French cheese so remarkable—why France is the “Cheese Mother Ship,” in the words of one American expert. Her journey takes her to cheese caves tucked within the craggy volcanic rock of Auvergne, to a centuries-old monastery in the French Alps, and to the farmlands that keep cheesemaking traditions alive. She meets the dairy scientists, shepherds, and affineurs who make up the world of modern French cheese, and whose lifestyles and philosophies are as varied and flavorful as the delicacies they produce. Most delicious of all, she meets the cheeses themselves—from spruce-wrapped Mont d’Or, so gooey it’s best eaten with a spoon; to luminous Beaufort, redolent of Alpine grasses and wildflowers, a single round of which can weigh as much as a Saint Bernard; to Camembert, invented in Normandy but beloved and imitated across the world. With writing as piquant and rich as a well-aged Roquefort, as charming as a tender springtime chèvre, and yet as unsentimental as a stinky Maroilles, The Whole Fromage is a tasty exploration of one of the great culinary treasures of France. From the Trade Paperback edition.