Cheese: Exploring Taste and Tradition

Cheese: Exploring Taste and Tradition

by Patricia Michelson
     
 

Patricia Michelson is founder of the London-based epicurean store and café 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

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Overview

Patricia Michelson is founder of the London-based epicurean store and café 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.

Product Details

ISBN-13:
9781423606512
Publisher:
Smith, Gibbs Publisher
Publication date:
05/10/2010
Pages:
288
Sales rank:
923,092
Product dimensions:
8.74(w) x 10.88(h) x 1.16(d)
Age Range:
16 Years

Read an Excerpt

Keen's Farmhouse Cheddar Wincant on, Somerset The Keen family has farmed at Moorhayes, which is both arable and dairy, since 1899. The rather majestic 16th-century gabled farmhouse sits proudly on a hill overlooking the farmland, which in this part of Somerset is low-lying and prone to wet. The unpasteurized cow's milk cheese is made by hand using a traditional rennet, and what differentiates this Cheddar from, say, Montgomery's is its texture. Keen's has a heavier texture, with a spicy, deep, almost tingling sensation on the tongue, a nutty, fruity tang, and a rich, vigorous finish. The method of heating and pressing also differs from that of Jamie Montgomery's, but I think that in this little pocket of Somerset the terroir shows the way. I like Keen's Cheddar for its weighty chewiness, and the fact that it is a great cooking cheese.

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