Cheeses Around The World

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Cheeses of the World

Author : Bernard Nantet
Publisher : Rizzoli International Publications
ISBN 13 :
Total Pages : 264 pages
Book Rating : 4.E/5 ( download)

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Book Synopsis Cheeses of the World by : Bernard Nantet

Download or read book Cheeses of the World written by Bernard Nantet and published by Rizzoli International Publications. This book was released on 1993 with total page 264 pages. Available in PDF, EPUB and Kindle. Book excerpt: Parmesan, Camembert, Edam, Gouda-- these cheeses enjoy worldwide reputations. But have you heard of Picodon, Pultost, Caerphilly, and Manchego? And do you know their flavor, their texture, or their origin? "Cheeses of the World," with its rich array of full-color illustrations, provides answers. Detailed portraits of some two hundred of the most famous cheeses from thirty-seven countries illustrate and describe each according to type, production method, and appearance. In addition, this book establishes a system of classification for more than seven hundred different kinds of cheeses. "Cheeses of the World" explores, from antiquity until today, how the varieties of cheese developed and diversified. It takes the reader from some of the world's most beautiful pastures to the aromatic ripening cellars and caves, and explains the traditional and industrial methods of cheese making. Gourmets, connoisseurs and amateurs alike will find "Cheeses of the World," written and compiled by international cheese specialists, a synthesis of the many aspects of the delicacy known as cheese. Here, too, they will discover all the practical information needed to make discerning choices among the vast selection of cheese available today and to savor them for their full gastronomic value. Bernard Nantet is a journalist who specializes in Mediterranean and African subjects. Born in the Alps, the home of many excellent cheeses, he became a devotee of rural life and natural food. His collaborators are Patrick Rance, author of "The Great British Cheese Book" and "The French Cheese Book"; Ninette Lyon who has written six books on food, among them "Fromages"; and Jean Claude Ribaut, a food andrestaurant critic for the Paris newspaper "Le Monde."

World Cheese Book

Author : Juliet Harbutt
Publisher : Penguin
ISBN 13 : 146544372X
Total Pages : 354 pages
Book Rating : 4.4/5 (654 download)

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Book Synopsis World Cheese Book by : Juliet Harbutt

Download or read book World Cheese Book written by Juliet Harbutt and published by Penguin. This book was released on 2015-07-07 with total page 354 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.

Cheeses Around the World

Author : Raquel De Pinho Ferreura Guine
Publisher :
ISBN 13 : 9781536154184
Total Pages : 486 pages
Book Rating : 4.1/5 (541 download)

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Book Synopsis Cheeses Around the World by : Raquel De Pinho Ferreura Guine

Download or read book Cheeses Around the World written by Raquel De Pinho Ferreura Guine and published by . This book was released on 2019-05-03 with total page 486 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.

The Complete Idiot's Guide to Cheeses of the World

Author : Jeanette Hurt
Publisher : Penguin
ISBN 13 : 1440636184
Total Pages : 348 pages
Book Rating : 4.4/5 (46 download)

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Book Synopsis The Complete Idiot's Guide to Cheeses of the World by : Jeanette Hurt

Download or read book The Complete Idiot's Guide to Cheeses of the World written by Jeanette Hurt and published by Penguin. This book was released on 2008-04-01 with total page 348 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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 to 3 of the supermarkets offer full-service cheese counters with up to 300 varieties

The Book of Cheese

Author : Liz Thorpe
Publisher :
ISBN 13 : 1250063450
Total Pages : 418 pages
Book Rating : 4.2/5 (5 download)

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Book Synopsis The Book of Cheese by : Liz Thorpe

Download or read book The Book of Cheese written by Liz Thorpe and published by . This book was released on 2017-09-26 with total page 418 pages. Available in PDF, EPUB and Kindle. Book excerpt: From America’s most engaging authority on cheese, comes a groundbreaking book destined to become a classic.

Artisan Cheese Making at Home

Author : Mary Karlin
Publisher : Ten Speed Press
ISBN 13 : 1607740443
Total Pages : 258 pages
Book Rating : 4.6/5 (77 download)

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Book Synopsis Artisan Cheese Making at Home by : Mary Karlin

Download or read book Artisan Cheese Making at Home written by Mary Karlin and published by Ten Speed Press. This book was released on 2011-08-23 with total page 258 pages. Available in PDF, EPUB and Kindle. Book excerpt: Just a century ago, cheese was still a relatively regional and European phenomenon, and cheese making techniques were limited by climate, geography, and equipment. But modern technology along with the recent artisanal renaissance has opened up the diverse, time-honored, and dynamic world of cheese to enthusiasts willing to take its humble fundamentals—milk, starters, coagulants, and salt—and transform them into complex edibles. Artisan Cheese Making at Home is the most ambitious and comprehensive guide to home cheese making, filled with easy-to-follow instructions for making mouthwatering cheese and dairy items. Renowned cooking instructor Mary Karlin has spent years working alongside the country’s most passionate artisan cheese producers—cooking, creating, and learning the nuances of their trade. She presents her findings in this lavishly illustrated guide, which features more than eighty recipes for a diverse range of cheeses: from quick and satisfying Mascarpone and Queso Blanco to cultured products like Crème Fraîche and Yogurt to flavorful selections like Saffron-Infused Manchego, Irish-Style Cheddar, and Bloomy Blue Log Chèvre. Artisan Cheese Making at Home begins with a primer covering milks, starters, cultures, natural coagulants, and bacteria—everything the beginner needs to get started. The heart of the book is a master class in home cheese making: building basic skills with fresh cheeses like ricotta and working up to developing and aging complex mold-ripened cheeses. Also covered are techniques and equipment, including drying, pressing, and brining, as well as molds and ripening boxes. Last but not least, there is a full chapter on cooking with cheese that includes more than twenty globally-influenced recipes featuring the finished cheeses, such as Goat Cheese and Chive Fallen Soufflés with Herb-Citrus Vinaigrette and Blue Cheese, Bacon, and Pear Galette. Offering an approachable exploration of the alchemy of this extraordinary food, Artisan Cheese Making at Home proves that hand-crafting cheese is not only achievable, but also a fascinating and rewarding process.

Cheeses of the World

Author : Roland Barthelemy
Publisher : Hachette Illustrated UK
ISBN 13 : 9781844301157
Total Pages : 0 pages
Book Rating : 4.3/5 (11 download)

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Book Synopsis Cheeses of the World by : Roland Barthelemy

Download or read book Cheeses of the World written by Roland Barthelemy and published by Hachette Illustrated UK. This book was released on 2004 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: Did you know that Champagne is perfect with Parmesan and that Port enhances the quality of Beaufort? This book is a fantastic guide to cheeses from around the world - their origins, history, characteristics, how the cheese is made, and not least, recommendations for serving! Divided by season, this reference book reveals the manufacturing processes and traditions that contribute to the huge variety of cheeses available today worldwide. All this is accompanied by an illustrated gallery of 150 cheeses arranged by characteristics, taste and type.]

Cheese

Author : Max McCalman
Publisher : Three Rivers Press
ISBN 13 :
Total Pages : 314 pages
Book Rating : 4.:/5 (321 download)

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Book Synopsis Cheese by : Max McCalman

Download or read book Cheese written by Max McCalman and published by Three Rivers Press. This book was released on 2005 with total page 314 pages. Available in PDF, EPUB and Kindle. Book excerpt: Offers detailed descriptions of the unique characteristics and tastes of two hundred varieties of cheese in an alphabetical listing that explains how to select the best cheeses, recommended wine pairings, and tips on shopping and storage.

The Whole Fromage

Author : Kathe Lison
Publisher : Crown
ISBN 13 : 0307452077
Total Pages : 290 pages
Book Rating : 4.3/5 (74 download)

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Book Synopsis The Whole Fromage by : Kathe Lison

Download or read book The Whole Fromage written by Kathe Lison and published by Crown. This book was released on 2013-06-25 with total page 290 pages. Available in PDF, EPUB and Kindle. Book excerpt: An Amazon 2013 Best of the Year Pick The French, sans doute, love their fromages. And there’s much to love: hundreds of gloriously pungent varieties—crumbly, creamy, buttery, even shot through with bottle-green mold. So many varieties, in fact, that the aspiring gourmand may wonder: How does one make sense of it all? In The Whole Fromage, Kathe Lison sets out to learn what makes French cheese so remarkable—why France is the “Cheese Mother Ship,” in the words of one American expert. Her journey takes her to cheese caves tucked within the craggy volcanic rock of Auvergne, to a centuries-old monastery in the French Alps, and to the farmlands that keep cheesemaking traditions alive. She meets the dairy scientists, shepherds, and affineurs who make up the world of modern French cheese, and whose lifestyles and philosophies are as varied and flavorful as the delicacies they produce. Most delicious of all, she meets the cheeses themselves—from spruce-wrapped Mont d’Or, so gooey it’s best eaten with a spoon; to luminous Beaufort, redolent of Alpine grasses and wildflowers, a single round of which can weigh as much as a Saint Bernard; to Camembert, invented in Normandy but beloved and imitated across the world. With writing as piquant and rich as a well-aged Roquefort, as charming as a tender springtime chèvre, and yet as unsentimental as a stinky Maroilles, The Whole Fromage is a tasty exploration of one of the great culinary treasures of France.

The Complete Idiot's Guide to Cheeses of the World

Author : Steve Ehlers
Publisher : Penguin
ISBN 13 : 9781592577149
Total Pages : 348 pages
Book Rating : 4.5/5 (771 download)

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Book Synopsis The Complete Idiot's Guide to Cheeses of the World by : Steve Ehlers

Download or read book The Complete Idiot's Guide to Cheeses of the World written by Steve Ehlers and published by Penguin. This book was released on 2008 with total page 348 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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. a[ Over the past two decades, the quality, availability and popularity of artisan cheeses has grown a[ Cheese consumption has increased from 11.3 to 31.2 pounds per person over the last 30 years a[ 1?3 of the supermarkets offer full-service cheese counters with up to 300 varieties

Cheese, Illustrated

Author : Rory Stamp
Publisher : Chronicle Books
ISBN 13 : 1797208152
Total Pages : 145 pages
Book Rating : 4.7/5 (972 download)

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Book Synopsis Cheese, Illustrated by : Rory Stamp

Download or read book Cheese, Illustrated written by Rory Stamp and published by Chronicle Books. This book was released on 2021-08-10 with total page 145 pages. Available in PDF, EPUB and Kindle. Book excerpt: A true celebration of cheese, this illustrated book features 50 cheeses from around the world, along with interesting tidbits, tips for enjoying them, and ways to create unique cheese plates for any palate. This delightful love letter to cheese is a delicious companion for any cheese lover and covers everything from favorite standbys (Brie, Cheddar, Gouda) to European delicacies (Manchego, Tallegio, and Tomme de Savoie). Each of the 50 cheeses is accompanied by a sophisticated illustration along with history, tasting notes, and pairing suggestions. Cheese, Illustrated also includes plenty of cheese plate suggestions from around the world, with helpful tips for creating delicious boards featuring a variety of cheese styles. Whether you're looking for a special cheese to savor, several options to share with friends, or just a new way to enjoy one of the world's most perfect foods, this book is just the thing – alongside a cheese knife, of course. CHEESE IS FOREVER: A perennial favorite, cheese is both a comfort food and a way to try new things. It's a favorite snack, a staple for easy meals, a treat to enjoy just for yourself, or a bite to share with others. This book celebrates all kinds of cheeses, from the well-loved to the almost unknown, and offers plenty of delicious ways to enjoy them for years to come. MAKES A STATEMENT: Whether it's displayed on a coffee table next to a candle and some comfy throws, propped up next to a cheese board shared with friends, or arranged with other cookbooks on a shelf, this beautifully illustrated book is just as fun to look at as it is to read. EVERYONE LOVES CHEESE: There's a reason cheese is one of the most popular foods in the world, and this book embraces the timeless appeal that cheese offers to everyone, from the mac and cheese lover to the cultured blue cheese enthusiast. With 50 cheeses to learn about and enjoy, plus cheese boards and pairing suggestions to try and share, there's something here for every palate. Perfect for: cheese lovers of all ages; people looking for a sweet hostess, birthday, or holiday gift for a cheese fanatic; fans of cook's illustrated-style food illustration

100 of the Most Popular Cheeses in the World

Author : Alex Trost
Publisher : A&V
ISBN 13 : 1484943651
Total Pages : 41 pages
Book Rating : 4.4/5 (849 download)

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Book Synopsis 100 of the Most Popular Cheeses in the World by : Alex Trost

Download or read book 100 of the Most Popular Cheeses in the World written by Alex Trost and published by A&V. This book was released on 2014-06-13 with total page 41 pages. Available in PDF, EPUB and Kindle. Book excerpt: Are you looking for a journey that will take you through this amazing obok, along with funny comments and a word puzzle? Then this book is for you. Whether you are looking at this book for curiosity, choices, options, or just for fun; this book fits any criteria. Writing this book did not happen quickly. It is thorough look at accuracy and foundation before the book was even started. This book was created to inform, entertain and maybe even test your knowledge. By the time you finish reading this book you will want to share it with others.

The World of Cheese

Author : Kraft Foods Company
Publisher :
ISBN 13 :
Total Pages : 60 pages
Book Rating : 4.:/5 (31 download)

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Book Synopsis The World of Cheese by : Kraft Foods Company

Download or read book The World of Cheese written by Kraft Foods Company and published by . This book was released on 1962 with total page 60 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Cheese and Culture

Author : Paul Kindstedt
Publisher : Chelsea Green Publishing
ISBN 13 : 1603584110
Total Pages : 274 pages
Book Rating : 4.6/5 (35 download)

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Book Synopsis Cheese and Culture by : Paul Kindstedt

Download or read book Cheese and Culture written by Paul Kindstedt and published by Chelsea Green Publishing. This book was released on 2012-04-01 with total page 274 pages. Available in PDF, EPUB and Kindle. Book excerpt: "Behind every traditional type of cheese there is a fascinating story. By examining the role of the cheesemaker throughout world history and by understanding a few basic principles of cheese science and technology, we can see how different cheeses have been shaped by and tailored to their surrounding environment, as well as defined by their social and cultural context. Cheese and Culture endeavors to advance our appreciation of cheese origins by viewing human history through the eyes of a cheese scientist. There is also a larger story to be told, a grand narrative that binds all cheeses together into a single history that started with the discovery of cheese making and that is still unfolding to this day. This book reconstructs that 9000-year story basedon the often fragmentary information that we have available. Cheese and Culture embarks on a journey that begins in the Neolithic Age and winds its way through the ensuing centuries to the present. This tour through cheese history intersects with some ofthe pivotal periods in human prehistory and ancient, classical, medieval, renaissance, and modern history that have shaped western civilization, for these periods also shaped the lives of cheesemakers and the diverse cheeses that they developed. The bookoffers a useful lens through which to view our twenty-first century attitudes toward cheese that we have inherited from our past, and our attitudes about the food system more broadly. This refreshingly original book will appeal to anyone who loves history, food, and especially good cheese"--Provided by publisher.

Cheese

Author : Patricia Michelson
Publisher : Gibbs Smith
ISBN 13 : 1423606515
Total Pages : 126 pages
Book Rating : 4.4/5 (236 download)

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Book Synopsis Cheese by : Patricia Michelson

Download or read book Cheese written by Patricia Michelson and published by Gibbs Smith. This book was released on 2010 with total page 126 pages. Available in PDF, EPUB and Kindle. Book excerpt: Patricia Michelson is founder of the London-based epicurean store and cafe La Fromagerie, voted best Specialist Food Shop 2005 by Observer Food Monthly magazine. Among her many supporters are Gordon Ramsay, Jamie Oliver, and Nigel Slater. In Cheese, she gives her expert guidance on world cheeses, including those from Europe, the U.S., Australia and New Zealand. The book details how to source, store, taste, and serve a fascinating collection of cheeses with around 100 recipes. Patricia Michelson's La Fromagerie supplies many top restaurants and other shops with artisan farmhouse cheeses. Her advice is often sought for information about cheese and wine pairings by prestigious food and wine publications and wine companies. She lives in England. Recipes and a world exploration of artisan cheese.

Guide to Cheeses of the World

Author : Roland Barthélemy
Publisher :
ISBN 13 :
Total Pages : 224 pages
Book Rating : 4.:/5 (131 download)

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Book Synopsis Guide to Cheeses of the World by : Roland Barthélemy

Download or read book Guide to Cheeses of the World written by Roland Barthélemy and published by . This book was released on 2005 with total page 224 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Cheese

Author : Andrew Dalby
Publisher : Reaktion Books
ISBN 13 : 1861897057
Total Pages : 154 pages
Book Rating : 4.8/5 (618 download)

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Book Synopsis Cheese by : Andrew Dalby

Download or read book Cheese written by Andrew Dalby and published by Reaktion Books. This book was released on 2009-11-15 with total page 154 pages. Available in PDF, EPUB and Kindle. Book excerpt: Take a slice of bread. It’s perfectly okay in and of itself. Maybe it has a nice, crisp crust or the scent of sourdough. But really, it’s kind of boring. Now melt some cheese on it—a sharp Vermont cheddar or a flavorful Swiss Gruyere. Mmm, delicious. Cheese—it’s the staple food, the accessory that makes everything better, from the hamburger to the ordinary sandwich to a bowl of macaroni. Despite its many uses and variations, there has never before been a global history of cheese, but here at last is a succinct, authoritative account, revealing how cheese was invented and where, when, and even why. In bite-sized chapters well-known food historian Andrew Dalby tells the true and savory story of cheese, from its prehistoric invention to the moment of its modern rebirth. Here you will find the most ancient cheese appellations, the first written description of the cheese-making process, a list of the luxury cheeses of classical Rome, the medieval rule-of-thumb for identifying good cheese, and even the story of how loyal cheese lover Samuel Pepys saved his parmesan from the great Fire of London. Dalby reveals that cheese is one of the most ancient of civilized foods, and he suggests that our passion for cheese may even lay behind the early establishment of global trade. Packed with entertaining cheese facts, anecdotes, and images, Cheese also features a selection of historic recipes. For those who crave a pungent stilton, a creamy brie, or a salty pecorino, Cheese is the perfect snack of a book.