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

Reinventing the Wheel

Author : Bronwen Percival
Publisher : Bloomsbury Publishing
ISBN 13 : 1472955501
Total Pages : 299 pages
Book Rating : 4.4/5 (729 download)

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Book Synopsis Reinventing the Wheel by : Bronwen Percival

Download or read book Reinventing the Wheel written by Bronwen Percival and published by Bloomsbury Publishing. This book was released on 2017-11-30 with total page 299 pages. Available in PDF, EPUB and Kindle. Book excerpt: **Wine and Spirits Book of the Year 2017** A fascinating look into the world of cheese and its creators. In little more than a century, the drive towards industrial and intensive farming has altered every aspect of the cheesemaking process, from the bodies of the animals that provide the milk to the science behind the microbial strains that ferment it. Reinventing the Wheel explores what has been lost as expressive, artisanal cheeses that convey a sense of place have given way to the juggernaut of homogeneous factory production. While Bronwen and Francis Percival lament the decline of farmhouse cheese and reject the consequences of industrialisation, this book's message is one of optimism. Scientists have only recently begun to reveal the significance of the healthy microbial communities that contribute to the flavour and safety of cheese, while local producers are returning to the cheese-making methods of their parents and grandparents. This smart, engaging book sheds light on the surprising truths and science behind the dairy industry. Discover how, one experiment at a time, these dynamic communities of researchers and cheesemakers are reinventing the wheel.

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.

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.

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, 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

Di Bruno Bros. House of Cheese

Author : Tenaya Darlington
Publisher : Running Press Adult
ISBN 13 : 0762446048
Total Pages : 258 pages
Book Rating : 4.7/5 (624 download)

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Book Synopsis Di Bruno Bros. House of Cheese by : Tenaya Darlington

Download or read book Di Bruno Bros. House of Cheese written by Tenaya Darlington and published by Running Press Adult. This book was released on 2013-05-07 with total page 258 pages. Available in PDF, EPUB and Kindle. Book excerpt: The Philadelphia institution and self proclaimed “Culinary Pioneers Since 1939” offers this guide to cheese pairing with information on 170 different varieties of artisan cheeses and 30 recipes including Cheddar Ale Soup and Rogue River Sushi.

A Field Guide to Cheese

Author : Tristan Sicard
Publisher : Artisan
ISBN 13 : 1579659756
Total Pages : 649 pages
Book Rating : 4.5/5 (796 download)

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Book Synopsis A Field Guide to Cheese by : Tristan Sicard

Download or read book A Field Guide to Cheese written by Tristan Sicard and published by Artisan. This book was released on 2020-10-06 with total page 649 pages. Available in PDF, EPUB and Kindle. Book excerpt: “We officially declare this the book of cheese. . . . The stunningly realistic illustrations are reason alone to buy the guide.” —Saveur, Our Favorite Cookbooks to Gift This Year “A cheese lover’s dream, educating aficionados through gorgeous pictures and fun, colorful graphics.” —BookPage Everything you need to know about the world’s great cheeses, including how they’re made, their universe of flavors, origins, and terroir. Organized by type, the book features more than 400 cheeses worth knowing—from fresh cheese and pressed cheese to blue cheese, soft cheese, and spreadable cheese. Each includes an an identifying illustration, nuts and bolts like the type of milk and fat content, and a brief, memorable description. Readers will find unexpected cheeses that are best for melting (Hushållsost), best for serving solo (Bovški Sir), and even the stinkiest (pick up some Allgäuer Weisslacker and see what company thinks). Includes dozens of maps; an aroma wheel to help refine your palate; a guide to composing cheese boards; tips for pairing with wine, beer, whiskey, cider; and so much more.

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.

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 based on 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 of the 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 book offers 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.

Brined Cheeses

Author : Adnan Y. Tamime
Publisher : John Wiley & Sons
ISBN 13 : 1405171642
Total Pages : 344 pages
Book Rating : 4.4/5 (51 download)

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Book Synopsis Brined Cheeses by : Adnan Y. Tamime

Download or read book Brined Cheeses written by Adnan Y. Tamime and published by John Wiley & Sons. This book was released on 2008-04-15 with total page 344 pages. Available in PDF, EPUB and Kindle. Book excerpt: The Society of Dairy Technology (SDT) has joined with Blackwell Publishing to produce a series of technical dairy-related handbooks providing an invaluable resource for all those involved in the dairy industry; from practitioners to technologists working in both traditional and modern larged-scale dairy operations. Brined cheeses such as feta and halloumi have seen a large increase in popularity and as a result, increasing economic value. Over the past two decades the dairy industry has carried out much research into starter cultures alongside technological developments, widening the range of brined cheese products available to consumers worldwide. The third title in the SDT series, Brined Cheeses gathers research on this important range of cheese varieties from around the world into a single volume, offering the reader: A practically-oriented and user-friendly guide Key commercially important information Coverage of all the major stages of manufacture Background to each variety Review of how different varieties are utilised in different countries Edited by Adnan Tamime, with contributions from international authors and full of core commercially useful information for the dairy industry, this book is an essential title for dairy scientists, dairy technologists and nutritionists worldwide.

500 Cheeses

Author : Roberta Muir
Publisher :
ISBN 13 : 9781742570495
Total Pages : 288 pages
Book Rating : 4.5/5 (74 download)

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Book Synopsis 500 Cheeses by : Roberta Muir

Download or read book 500 Cheeses written by Roberta Muir and published by . This book was released on 2010 with total page 288 pages. Available in PDF, EPUB and Kindle. Book excerpt: This is the only cheese compendium you will ever need!Information on selecting and tasting 500 different cheeses from around the globe. There is advice on sourcing, storing and preparing cheese which is organised by type - from soft to hard. Technical terms are also explained.

Cheese For Dummies

Author : Culture Magazine
Publisher : John Wiley & Sons
ISBN 13 : 1118145526
Total Pages : 426 pages
Book Rating : 4.1/5 (181 download)

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Book Synopsis Cheese For Dummies by : Culture Magazine

Download or read book Cheese For Dummies written by Culture Magazine and published by John Wiley & Sons. This book was released on 2012-08-02 with total page 426 pages. Available in PDF, EPUB and Kindle. Book excerpt: An accessible guide to selecting, cooking with, and making cheese From a pungent Gorgonzola to the creamiest Brie, the world of cheese involves a vocabulary of taste second only to wine. With the rise of artisanal cheeses, this once humble food made from curdled milk is now haute cuisine. And to make the new world of cheese less intimidating, Laurel Miller and Thalassa Skinner have created a handy primer to selecting cheese, pairing cheese with wine, cooking with cheese, and making cheese. In Cheese For Dummies, everyday cheese lovers will learn how to become true cheese connoisseurs. Not only will readers get a look at how different cheeses are made around the world, in Cheese For Dummies, they'll develop enough of a palate to discern which cheese is right for them. Explains how to assemble the perfect cheese plate Includes recipes for cooking with cheese Details how to make five cheeses, including Mozzarella, Chevre, and Ricotta Supplemented with a 16-page photo insert With artisanal and imported cheeses now common to mainstream grocery stores, the everyday cheese lover needs more than simply his nose to make the best choice. Offering wise (and delicious!) advice on every page, Cheese For Dummies is a guide for anyone interested in making every mealtime with cheese a special occasion.

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.