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Author: Catherine W. Donnelly
Publisher: ASM Press
ISBN: 1555818595
Category : Science
Languages : en
Pages : 346
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Book Description
A scientific overview of the association of microbes with cheese, through the lens of select cheese varieties that result due to surface mold ripening, internal mold ripening, rind washing, cave aging, or surface smear rind development. Over the past decade, there has been explosive growth in the U.S. artisan cheese industry. The editor, Ms. Donnelly, was involved in developing a comprehensive education curriculum for those new to cheese making, which focused on the science of cheese, principally to promote cheese quality and safety. Many of the chapters in this book focus on aspects of that requisite knowledge. • Explains the process of transformation of milk to cheese and how sensory attributes of cheese are evaluated. • Provides an overview of cheese safety and regulations governing cheese making, both in the US and abroad, to ensure safety. • Explores how the tools of molecular biology provide new insights into the complexity of the microbial biodiversity of cheeses. • Examines the biodiversity of traditional cheeses as a result of traditional practices, and overviews research on the stability of the microbial consortium of select traditional cheese varieties. • Key text for cheese makers, scientists, students, and cheese enthusiasts who wish to expand their knowledge of cheeses and traditional foods.
Author: Catherine W. Donnelly
Publisher: ASM Press
ISBN: 1555818595
Category : Science
Languages : en
Pages : 346
Get Book Here
Book Description
A scientific overview of the association of microbes with cheese, through the lens of select cheese varieties that result due to surface mold ripening, internal mold ripening, rind washing, cave aging, or surface smear rind development. Over the past decade, there has been explosive growth in the U.S. artisan cheese industry. The editor, Ms. Donnelly, was involved in developing a comprehensive education curriculum for those new to cheese making, which focused on the science of cheese, principally to promote cheese quality and safety. Many of the chapters in this book focus on aspects of that requisite knowledge. • Explains the process of transformation of milk to cheese and how sensory attributes of cheese are evaluated. • Provides an overview of cheese safety and regulations governing cheese making, both in the US and abroad, to ensure safety. • Explores how the tools of molecular biology provide new insights into the complexity of the microbial biodiversity of cheeses. • Examines the biodiversity of traditional cheeses as a result of traditional practices, and overviews research on the stability of the microbial consortium of select traditional cheese varieties. • Key text for cheese makers, scientists, students, and cheese enthusiasts who wish to expand their knowledge of cheeses and traditional foods.
Author: Catherine Donnelly
Publisher: Chelsea Green Publishing
ISBN: 1603587853
Category : Political Science
Languages : en
Pages : 226
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Book Description
A prominent food scientist defends the use of raw milk in traditional artisan cheesemaking. Raw milk cheese--cheese made from unpasteurized milk--is an expansive category that includes some of Europe's most beloved traditional styles: Parmigiano Reggiano, Gruyère, and Comté, to name a few. In the United States, raw milk cheese forms the backbone of the resurgent artisan cheese industry, as consumers demand local, traditionally produced, and high-quality foods. Internationally award-winning artisan cheeses like Bayley Hazen Blue (Jasper Hill, VT) would have been unimaginable just forty years ago when American cheese meant Kraft Singles. Unfortunately the artisan cheese industry faces an existential regulatory threat. Over the past thirty years the US Food and Drug Administration (FDA) has edged toward an outright ban on raw milk cheeses. Their assault on traditional cheesemaking goes beyond a debate about raw milk safety; the FDA has also attempted to ban the use of wooden boards, the use of ash in cheese ripening, and has set stringent microbiological criteria that many artisan cheeses cannot meet. The David versus Goliath existence of small producers fighting crushing regulations is true in parts of Europe as well, where beloved creameries are going belly-up or being bought out because they can't comply with EU health ordinances. Centuries-old cheese styles like Fourme d'Ambert and Cantal are nearing extinction, leading Prince Charles to decry the "bacteriological correctness" of European regulators. The dirty secret is that Listeria and other bacterial outbreaks occur in pasteurized cheeses more often than in raw milk cheeses, and traditional processes like ash-ripening have been proven safe. In Ending the War on Artisan Cheese, Dr. Catherine Donnelly forcefully defends traditional cheesemaking, while exposing government actions in the United States and abroad designed to take away food choice under the false guise of food safety. This book is fundamentally about where and how our food is produced, the values we place on methods of food production, and how the roles of tradition, heritage, and quality often conflict with advertising, politics, and profits in influencing our food choices.
Author: Juliet Harbutt
Publisher: Penguin
ISBN: 146544372X
Category : Cooking
Languages : en
Pages : 354
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Book Description
The finest selection: Tasting notes - Over 750 cheeses - How to enjoy The most comprehensive guide to cheese. Discover the flavor profile, shape, and texture of every cheese. World Cheese Book is for the adventurous cheese lover. It takes you on a tour of the finest cheese-producing countries in the world, revealing local traditions and artisanal processes. Images of each cheese (inside and out), step-by-step techniques that show how to make cheese, and complimentary food and wine pairings make this a truly exhaustive, at-a-glance reference.
Author: Gordon Edgar
Publisher: Chelsea Green Publishing
ISBN: 1603585656
Category : Business & Economics
Languages : en
Pages : 226
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Book Description
"Cheddar is the world's most ubiquitous and beloved cheese. More than that, cheddar holds a key to understanding our food politics and even our cultural identity. In 'Cheddar', Gordon Edgar (Cheesemonger) traces the unexplored history of cheddar, with both wry humor and an eye toward its future. Cheddar has something to tell us about this country: from the way people rally to certain types of cheddar but not others, to the gradual transformation of a once artisan cheese into big commodity blocks (and back again) and the effect that has had on rural communities. One of the first cheeses to be industrialized, cheddar's progression from farmstead wheels to machine-extruded singles mirrors that of our entire food system. The resurgence of traditional cheesemaking over the last few decades, in turn, speaks to ways that we're redefining how food is produced. Edgar also answers some key questions about cheddar. Is it the most popular cheese in the land? Did England invent it and America cheapen it? Is today's 40-pound block a precursor to Velveeta? You'll find these answers and more in 'Cheddar', a book as thought-provoking as it is entertaining and that reveals what a familiar food has to tell us about ourselves and our culture"--Page 4 of cover.
Author: Janet Fletcher
Publisher: Chronicle Books
ISBN: 1452111499
Category : Cooking
Languages : en
Pages : 147
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Book Description
From the James Beard Award–winning author: a “simple, easy to use and informative” guide to a global array of cheeses and their best wine pairings (San Antonio Express-News). The bestselling author of The Cheese Course presents a new guide to enjoying one of the most basic yet sophisticated culinary delights: cheese and wine. Janet Fletcher leads readers on an international tour of seventy cheeses, exploring the best wine pairings and serving suggestions. From Oregon’s autumnal Rogue River Blue to aromatic Brin d’Amour evocative of the Corsican countryside, cheese lovers will savor the range of textures, flavors, and colors. Featuring mouth-watering color photography and detailed, informative text, this collection of cheeses and the wines that go with them will inspire perfect pairings.
Author: Avery Aames
Publisher: Penguin
ISBN: 1101188642
Category : Fiction
Languages : en
Pages : 336
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Book Description
Welcome to the grand opening of Fromagerie Bessette. Or as it's more commonly known by the residents of small-town Providence, Ohio-the Cheese Shop. Proprietor Charlotte Bessette has prepared a delightful sampling of bold Cabot Clothbound Cheddar, delicious tortes of Stilton and Mascarpone, and a taste of Sauvignon Blanc-but someone else has decided to make a little crime of passion the piece de resistance. Right outside the shop Charlotte finds a body, the victim stabbed to death with one of her prized olive-wood handled knives. Watch a Video
Author: Heidi Gibson
Publisher: Chronicle Books
ISBN: 1452148678
Category : Cooking
Languages : en
Pages : 179
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Book Description
From the grilled cheese champions—mouthwatering recipes for melty, satisfying sandwiches, plus macs, soups, pickles, sides, and more. Melted cheese between slices of toasted bread—it’s the ultimate in comfort food. After collecting multiple trophies at national grilled-cheese championships, Heidi Gibson teamed up with Nate Pollak to open The American Grilled Cheese Kitchen in San Francisco—which became a phenomenal success against all odds. In this book, the couple share dozens of unique, delicious recipes based on cheese and bread, and dozens more for tasty accompaniments from soups to tangy spreads to creative variations on mac and cheese. You’ll even find tips on choosing the best cheeses and breads and techniques for achieving the ideal melty golden-brown results every time. The classic Mousetrap is dripping with three kinds of cheese. The Piglet wows with its thinly sliced ham and sharp cheddar. And grilled cheese makes a great breakfast—just add an egg! Get tempting photos and recipes for: Green Eggs and Ham Grilled Cheese * Jalapeno Popper Grilled Cheese * Grilled Cheese Birthday Cake * Butternut Squash Soup * Muffaletta Grilled Cheese * Cubana Grilled Cheese * Mushroom-Gruyere Grilled Cheese * Bacon and Jalapeno Mac * Crab Mac * Kale Slaw * and so much more!
Author: Editors of Chase's
Publisher: Bernan Press
ISBN: 1598888080
Category : Reference
Languages : en
Pages : 753
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Book Description
Chase's Calendar of Events is the most comprehensive and authoritative reference available on special events, holidays, federal and state observances, historic anniversaries, astronomical phenomena, and more. Published since 1957, Chase's is the only guide to special days, weeks, and months.
Author: Gordon Edgar
Publisher: Chelsea Green Publishing
ISBN: 1603582371
Category : Biography & Autobiography
Languages : en
Pages : 258
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Book Description
The highly readable story of Gordon Edgar's unlikely career as a cheesemonger at San Francisco's worker-owned Rainbow Grocery Cooperative.
Author: Paul Thomas
Publisher: Lorenz Books
ISBN: 9780754832423
Category : Cheese
Languages : en
Pages : 0
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Book Description
Easy-to-follow techniques for the home dairy, by an artisan cheesemaker and teacher, with beautiful photographs.
