A First course in cheese: Bedford Cheese Shop

Description

Part one. On the farm -- where it all begins -- Part two. Cheese basics -- Part three. Choosing cheeses -- Part four. Encyclopedia of cheeses -- Part five. Enjoying cheese -- Glossary.;"Whether it's your first visit to the cheese counter or you're a seasoned connoisseur, "A First Course in Cheese" is your indispensable guide to the world of lactic wonder. Bedford Cheese Shop's Charlotte Kamin and Nate McElroy will take you on a journey from farm to plate and provide you with everything you need to know for choosing, pairing, and enjoying the rich, delicious, and varied types of cheeses from around the world, as well as showing how cheese is made and telling the inspiring stories of those who make it."--;Milk animal breeds -- Seasons of feed and flavor -- Farms and farmers -- Milk chemistry -- The cheese-making process -- Types of rennet -- Molds -- Aging environments -- The role of the affineur -- Visiting a cheese counter -- What's in a name : DOP/AOC protection process -- Terroir/regional pairings -- Tools of the trade -- Breaking down big wheels -- Storing cheese -- Fresh -- Bloomy -- Washed rind/brined -- Washed curd -- Cooked/pressed -- Pulled curd -- Natural rind -- Blue -- Flavored -- Beverage pairings -- Accoutrements -- Creating a cheeseboard.