The Complete Idiot's Guide to Cheeses of the WorldAny way you cut it, cheese has global appeal. Cheese is one of the most varied and flavorful foods in the world. Its unique appeal lies in its range of textures, aromas, flavors, means of production, and milk sources. With this guide, readers will discover everything they need to know about European and American cheeses, including the growth of artisan cheeses, how to shop for cheese, combining cheese with food and drink, cooking cheese, and making cheese. • Over the past two decades, the quality, availability and popularity of artisan cheeses has grown • Cheese consumption has increased from 11.3 to 31.2 pounds per person over the last 30 years • 1 to 3 of the supermarkets offer full-service cheese counters with up to 300 varieties |
Contents
1 | |
3 | |
A History of Cheese | 15 |
The Big Three Milks of Cheesemaking | 23 |
The Main Cheeses | 35 |
Old World Favorites | 43 |
French Cheeses | 45 |
Italian Cheeses | 59 |
Wisconsin Cheese and Americas Dairyland | 139 |
California Cheese and Happy Cows | 153 |
Vermont Cheese | 169 |
Other Great American Cheeses | 179 |
Canadian Mexican and Latin American Cheeses | 189 |
Australian New Zealand and Other Unexpected Cheeses | 197 |
Shopping and Enjoying Cheese | 207 |
Shopping for Cheese | 209 |
Swiss Cheeses | 71 |
Cheeses of the British Isles | 81 |
Spanish and Portuguese Cheeses | 91 |
Scandinavian and Baltic Cheeses | 99 |
Cheeses from the Rest of Europe | 109 |
Greek Balkan and Middle Eastern Cheeses | 119 |
American Artisans and Other New World Delights | 127 |
A Slice of History American Cheese Basics | 129 |
Storing Cheese | 219 |
How to Taste | 227 |
Pairing Cheese and Food | 237 |
Pairing Cheese with Wine Beer and Spirits | 247 |
Cooking with Cheese | 257 |
Making Cheese | 283 |
Other editions - View all
The Complete Idiot's Guide to Cheeses of the World: A Tasteful Guide to ... Jeanette Hurt,Steve Ehlers No preview available - 2008 |
Common terms and phrases
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