Author: George Patrick Sanders
Publisher:
ISBN:
Category : Cheese
Languages : en
Pages : 160

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Book Description

Author: United States. Agricultural Research Service. Dairy Laboratory
Publisher:
ISBN:
Category : Cheese
Languages : en
Pages : 170

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Book Description

Author: United States. Agricultural Research Service. Dairy Products Laboratory
Publisher:
ISBN:
Category : Cheese
Languages : en
Pages : 164

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Book Description

Author: United States. Department of Agriculture
Publisher:
ISBN:
Category :
Languages : en
Pages :

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Book Description

Author: Charles Francis [From Old Doane
Publisher: Legare Street Press
ISBN: 9781021941565
Category : Cooking
Languages : en
Pages : 0

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Book Description
Cheese lovers rejoice! This comprehensive guide to cheese varieties is a must-have for anyone who appreciates the many flavors and textures this dairy product has to offer. The authors provide detailed descriptions of dozens of cheese types, along with recommended pairings and tips for preparation. From soft and creamy bries to pungent blues, there's something for everyone in these pages. This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it. This work is in the "public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.

Author: George Patrick Sanders
Publisher:
ISBN:
Category : Cheese
Languages : en
Pages : 151

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Book Description

Author: Erika Kubick
Publisher: Abrams
ISBN: 1647004675
Category : Cooking
Languages : en
Pages : 545

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Book Description
From lauded cheesemonger and creator of the popular blog Cheese Sex Death, a bible for everything you need to know about cheese For many people, the world of artisan cheese is an intriguing but intimidating place. There are so many strange smells, unusual textures, exotic names, and rules for serving. Where should a neophyte begin? From evangelist cheesemonger Erika Kubick, this comprehensive book guides readers to become confident connoisseurs and worshippers of Cheesus. A preacher of the curd word, Kubick provides the Ten Commandments of Cheese, which breaks down this complex world into simplified bites. A welcoming sanctuary devoted to making cheese a daily part of life and gatherings, this book explores the many different styles of cheese by type, profiling commonly found and affordable wedges as well as the more rare and refined of rinds. Kubick offers divine recipes that cover everything from everyday crowd pleasers (think mac and cheese and baked brie) to festive feasts fit for holidays and gatherings. This cheese devotee outlines the perfect cheese plate formula and offers inventive yet easy-to-execute beverage pairings, including wine, beer, spirits, and non-alcoholic drinks. These heavenly spreads and recipes wring maximum indulgence out of minimal effort and expense. Filled with seductive photography and audacious prose, Cheese Sex Death is a delightfully approachable guide to artisan cheese that will make just about anyone worship at the altar of Cheesus.

Author: Liz Thorpe
Publisher:
ISBN: 1250063450
Category : Cooking
Languages : en
Pages : 418

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Book Description
From America’s most engaging authority on cheese, comes a groundbreaking book destined to become a classic.

Author: United States. Agricultural Research Service. Dairy Laboratory
Publisher:
ISBN:
Category : Cheese
Languages : en
Pages : 160

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Book Description

Author: Raquel De Pinho Ferreura Guine
Publisher:
ISBN: 9781536154184
Category : Cheese
Languages : en
Pages : 486

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Book Description
Cheese is an ancient food product produced worldwide and globally appreciated. The world cheese trade is of great importance economically, both at the industrial level, as well as when it comes to traditional cheeses, which provide income for rural populations. The diversity in cheese technology is enormous, varying in the type of milk used, the production operations, the lactic cultures, the maturation times and conditions, among other aspects. Cheese products, therefore, have a wide range of characteristics in terms of taste, flavour, texture, colour, shape, or size. Unlike cheese produced at the industrial scale, traditional cheeses are imprinted with a social and cultural heritage that makes them unique. The first part of this book contains chapters dedicated to the economic and social importance of cheese, the nutritional aspects and health effects, cheese technology and characteristics, as well as yeast microflora. Further chapters contain details about the traditional cheeses in different parts of the world, including European, African, or American countries, namely Brazil, Burkina Faso, Croatia, Greece, Hungary, Italy, Latvia, Lithuania, Mexico, Poland, Portugal, Romania, Serbia, and Slovenia. This book contains a diverse set of contributions that will enlighten the readers about many types of cheeses from different countries around the world. It is useful for professionals, including professors, researchers, or those working in the cheese industry, as well as for students or even the general public. The subjects addressed in the book make it interesting for professionals in the scientific domains of food science and technology, nutrition, gastronomy, sociology, and history.