The Cheese Book

Description

A definitive guide to the cheeses of the worlds from fresh country cheeses to Cheddars and blues, Parmesan, Camembert and Brie, pungent goat cheeses and the richest crèmes. How they taste, how they are made, how to select and use them, their history and lore^ and a collection of great cheese recipes. About This Book Part One 1. Cheese: The Wine of Foods 2. How Cheese Is Made 3. Keeping the Names Straight Part Two 4. The Fresh Country Cheeses 5. The Bland and Buttery Cheeses 6. The Swisses 7. Parmesan 8. The Great Cheddars 9. The Cheddar Relatives 10. The Double- and Triple-Crèmes 11. Classic Camembert and Brie 12. Cheeses from the Monasteries 13. The Blue-Veined Cheeses 14. The Goat and Sheep Cheeses 15. The Strong Cheeses 16. The Spiced and Flavored Cheeses 17. What Happened to Cheese in the Process Part Three 18. The Art of Cheese Tasting 19. Selecting and Buying Cheeses 20. Serving Cheeses: What Goes with What 21. Storing and Restoring Cheeses Part Four 22. Recipes Index