Overview

The 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. The cheese section of the grocery store and cheese shop can seem, for some, a bewildering experience. With the increasing popularity of artisanal cheeses, this humble food made from curdled milk has become a national obsession. To make the world of cheese less intimidating, we've created a ...

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Cheese For Dummies

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Overview

The 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. The cheese section of the grocery store and cheese shop can seem, for some, a bewildering experience. With the increasing popularity of artisanal cheeses, this humble food made from curdled milk has become a national obsession. To make the world of cheese less intimidating, we've 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 connoisseurs!

  • Discover new tastes — develop a palate to discern which cheese is right for you
  • Take a tour — explore different cheeses from around the world
  • Examine the process of cheesemaking — review the key ingredients in cheese and how they come together
  • Explore the history of cheese — find out how cheese was accidentally created over 12,000 years ago
  • Discover the types of cheeses available — note the difference between fresh, surface-ripened, washed-rind, natural-rind, and blue cheeses
  • Delve into cheesy combinations — create an impressive cheese plate with the right accompaniments
  • Learn to accessorize — explore different cheese boards, knives, and other accessories for your needs
  • Find the right temperature — learn about the best serving temperature and storage methods for your favorite cheeses
  • Get hands-on experience — discover how you can make your own cheese at home

Open the book and find:

  • The benefits of daily dairy consumption
  • Different cheese styles and rind types
  • Questions to ask your cheesemonger
  • How to select the best quality cheeses
  • Recipes that make cheese the life of the party
  • Details on domestic and imported cheeses
  • How to pair cheese with wine, beer, and other beverages
  • Online cheese resources
  • Photos of different styles and varieties of cheese

Learn to:

  • Appreciate cheeses from around the world
  • Pair cheese with wine, beer, and non-alcoholic beverages
  • Prepare delicious recipes featuring cheese
  • Make your own cheese
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Product Details

  • ISBN-13: 9781118145524
  • Publisher: Wiley
  • Publication date: 8/2/2012
  • Sold by: Barnes & Noble
  • Format: eBook
  • Edition number: 1
  • Pages: 192
  • Sales rank: 680,104
  • File size: 25 MB
  • Note: This product may take a few minutes to download.

Meet the Author

culture magazine (www.culturecheesemag.com) covers everything to do with cheese, including travel, pairings, recipes, and DIY cheese.

Laurel Miller is a food and travel writer based in the Western U.S., contributing editor at culture, and culinary educator and owner of The Sustainable Kitchen.

Thalassa Skinner is co-founder of culture and a cheesemonger in Napa Valley, CA, where she is passionately involved with the local cheese, food, wine, and beer scene.

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Table of Contents

Foreword xxi

Introduction  1

Part I: Getting to Know Cheese 7

Chapter 1: A Crash Course in Cheese 9

Chapter 2: Tracing Cheese from Farm to Table 17

Chapter 3: A Hard Look at Soft Cheeses 39

Chapter 4: Grate Tastes: Hard Cheeses 59

Part II: Choosing and Serving Cheese 73

Chapter 5: Using the Senses to Taste and Learn about Cheese 75

Chapter 6: Purchasing Pointers 85

Chapter 7: Serving and Storing Cheese 95

Part III: Cheese Around the World 109

Chapter 8: The Americas 111

Chapter 9: The British Isles and Ireland 135

Chapter 10: France 147

Chapter 11: Italy 165

Chapter 12: Spain, Portugal, and Other Mediterranean Countries 179

Chapter 13: The Rest of Europe 197

Chapter 14: Off-the-Map Cheesemaking 213

Part IV: Eating, Drinking, and Cooking with Cheese 229

Chapter 15: Making Cheese the Life of the Party 231

Chapter 16: Having a Drink with Your Cheese 245

Chapter 17: Cooking with Cheese, Pt. 1: Appetizers, Salads, and Sides 263

Chapter 18: Cooking with Cheese, Pt. 2: Main Dishes and Desserts 289

Chapter 19: Making Cheese at Home 317

Part V: The Part of Tens 331

Chapter 20: Ten of the World’s Most Bizarre Cheeses 333

Chapter 21: Ten of America’s Most Influential Artisanal Cheesemakers 339

Chapter 22: Ten Cheese Festivals You Shouldn’t Miss 345

Chapter 23: Ten Cheese Festivals You Shouldn’t Miss 351

Appendix: Metric Conversion Guide 357

Index 361

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