Cheese For Dummies

Cheese For Dummies


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Cheese For Dummies by Culture Magazine, Laurel Miller, Thalassa Skinner

An accessible guide to selecting, cooking with, and makingcheese

From a pungent Gorgonzola to the creamiest Brie, the world ofcheese involves a vocabulary of taste second only to wine. With the rise of artisanal cheeses, this once humble foodmade from curdled milk is now haute cuisine. And to make the newworld of cheese less intimidating, Laurel Miller and ThalassaSkinner have created a handy primer to selecting cheese, pairingcheese with wine, cooking with cheese, and making cheese. InCheese For Dummies, everyday cheese lovers will learn how tobecome true cheese connoisseurs.

Not only will readers get a look at how different cheeses aremade around the world, in Cheese For Dummies, they'lldevelop enough of a palate to discern which cheese is right forthem.

  • 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 mainstreamgrocery stores, the everyday cheese lover needs more than simplyhis nose to make the best choice. Offering wise (and delicious!)advice on every page, Cheese For Dummies is a guide foranyone interested in making every mealtime with cheese a specialoccasion.

Product Details

ISBN-13: 9781118099391
Publisher: Wiley
Publication date: 06/26/2012
Series: For Dummies Series
Pages: 408
Product dimensions: 7.30(w) x 9.20(h) x 1.10(d)

About the Author

culture magazine ( 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.

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 Cheese75

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 Countries179

Chapter 13: The Rest of Europe 197

Chapter 14: Off-the-Map Cheesemaking 213

Part IV: Eating, Drinking, and Cooking with Cheese229

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, andSides 263

Chapter 18: Cooking with Cheese, Pt. 2: Main Dishes and Desserts289

Chapter 19: Making Cheese at Home 317

Part V: The Part of Tens 331

Chapter 20: Ten of the World’s Most Bizarre Cheeses333

Chapter 21: Ten of America’s Most Influential ArtisanalCheesemakers 339

Chapter 22: Ten Cheese Festivals You Shouldn’t Miss345

Chapter 23: Ten Cheese Festivals You Shouldn’t Miss351

Appendix: Metric Conversion Guide 357

Index 361

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Cheese For Dummies 4.2 out of 5 based on 0 ratings. 5 reviews.
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