The Complete Idiot's Guide to Cheeses of the World

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Penguin, Apr 1, 2008 - Cooking - 336 pages
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Any 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?3 of the supermarkets offer full-service cheese counters with up to 300 varieties

 

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Contents

Its Easy to Be Cheesy
1
What Is Cheese Anyway?
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
Copyright

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About the author (2008)

Steve Ehlers is the owner of Larryas Brown Deer Market in Milwaukee, Wisconsin, which boasts one of the best cheese selections in the country. He is a frequent judge of international and national cheese contests, a member of the American Cheese Society, and is on the board of directors of the Dairy Business Innovation Center. He also teaches many workshops on cheese around the country.
Jeanette Hurt is an author with more than 16 years of professional writing experience, specializing in travel, wine, and food.

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