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Cheese: Exploring Taste and Tradition

Overview

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.

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Overview

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.

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Product Details

  • ISBN-13: 9781423606512
  • Publisher: Smith, Gibbs Publisher
  • Publication date: 5/10/2010
  • Pages: 288
  • Sales rank: 538,341
  • Product dimensions: 8.74 (w) x 10.88 (h) x 1.16 (d)

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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Table of Contents

Foreword 6

What Is Cheese? 8

The British Isles &Ireland 14

Southwest &Southern England 16

The Midlands &Wales 24

Northern England &Scotland 32

Ireland 38

Features:

Keen's Farmhouse Cheddar 20

Montgomery’s Cheddar 20

Colston Bassett Stilton 28

Stichelton 29

Ardrahan 42

Durrus 43

Gubbeen 43

France 44

Northern France 46

Central France 58

South &Southwest France 72

Features:

Mimolette 50

Poisses 60

Soumaintrain 61

Ami Du Chambertin 61

Langres 61

Fleur de Ch 64

Cendr de Niort 64

Mothais 64

Bonde de Gtine 64

Chabichou 64

Salers Estive 70

Cantal Laguiole 70

Roquefort Carles 77

Papillon 77

Alpine 82

French Alpine 84

Swiss Alpine 94

Italian Alpine 98

German &Austrian Alpine 106

Features:

Beaufort Chalet Alpage 86

Fontina 104

Italy 110

Northern Italy 112

Central & Southern Italy 124

Features:

Gorgonzola Naturale 119

Gorgonzola Dolce 119

Parmigiano Reggiano 122

Spain & Portugal 134

North & Northeast Spain 136

Central & Southern Spain 142

Portugal 146

Features:

Picos de Europa 140

Manchego 144

The Rest of Europe 150

The Netherlands 150

Scandinavia 152

Poland, Greece, &Germany 154

USA &Canada 156

West Coast 158

Central United States 172

The East 184

Canada 204

Features:

Andante Farm: Cavatina, Cadence, Minuet, & Figaro 164

Bleu Mont Dairy: Bleu Mont Cloth Cheddar & Lil Wil's Big Cheese 172

Capriole Farmstead: Old Kentucky Tomme, Julianna, Sofia, O'Banon, Mont St. Francis, Piper's Pyramide, &Wabash Cannonball 181

Jasper Hill Farm: Constant Bliss & Bayley

Hazen Blue 185

Rawson Brook Fresh Chevre 196

Three-Corner Field Farm: Battenkill Brebis, Shushan Snow, & Feta 200

Australia & New Zealand 208

Australia 209

New Zealand 212

Appreciating Cheese 214

Recipes 224

Directory of Cheeses 296

Acknowledgments 304

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