An American Type Cheese

Author : H. E. Walter
Publisher : Unknown
Page : 12 pages
File Size : 44,9 Mb
Release : 1954
Category : Cheese
ISBN : MINN:31951T00430104H

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An American-type Cheese by H. E. Walter Pdf

Author : Homer E. Walter
Publisher : Unknown
Page : 12 pages
File Size : 55,5 Mb
Release : 1954
Category : Agriculture
ISBN : UIUC:30112019290706

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An American-type Cheese by Homer E. Walter Pdf

Author : Jeffrey P. Roberts
Publisher : Chelsea Green Publishing
Page : 466 pages
File Size : 52,8 Mb
Release : 2007
Category : Cooking
ISBN : 9781933392349

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The Atlas of American Artisan Cheese by Jeffrey P. Roberts Pdf

Presents 345 cheesemakers in the United States, with each profile describing the cheesemaker and its history, cheeses, location, and availability.

Author : Liz Thorpe
Publisher : Flatiron Books
Page : 416 pages
File Size : 40,7 Mb
Release : 2017-09-26
Category : Cooking
ISBN : 9781250063465

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The Book of Cheese by Liz Thorpe Pdf

EXPLORE THE WORLD OF CHEESE BY ASKING YOURSELF ONE SIMPLE QUESTION: WHAT CHEESES DO I ALREADY LOVE? This is the first book of its kind to be organized not by country, milk type, or any other technical classification. The Book of Cheese maps the world of cheese using nine familiar favorites, what author Liz Thorpe calls the Gateway Cheeses. From basics like Swiss, blue, and cheddar, Liz leads the way to more adventurous types. Love Brie? Liz shows you how to find other Brie-like cheeses, from the mild Moses Sleeper to the pungent Fromage de Meaux. Her revolutionary approach allows food lovers to focus on what they really care about: finding more cheeses to enjoy. Complete with flavor and aroma wheels, charts guiding you through different intensities and availabilities, and gorgeous photography, this is the only book on cheese you will ever need.

Author : Anne Saxelby
Publisher : Ten Speed Press
Page : 162 pages
File Size : 46,7 Mb
Release : 2020-10-20
Category : Cooking
ISBN : 9781984857897

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The New Rules of Cheese by Anne Saxelby Pdf

A fun and quirky guide to the essential rules for enjoying cheese “The New Rules of Cheese will empower you to choose a more flavorful future, one that supports the small dairies and cheesemakers that further the diverse and resilient landscape we so desperately need.”—Dan Barber, chef and co-owner of Blue Hill NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY THE NEW YORK TIMES BOOK REVIEW AND THE ATLANTA JOURNAL-CONSTITUTION This richly illustrated book from a lauded cheesemonger—perfect for all cheese fans, from newcomers to experts—teaches you how to make a stylish cheese platter, repurpose nibs and bits of leftover cheese into something delicious, and expand your cheese palate and taste cheeses properly. Alongside the history and fundamentals of cheese-making, you’ll even learn why cheese is actually good for you (and doesn’t make you fat!), find enlightenment on the great dairy debate—pasteurized versus not pasteurized—and improve your cheese vocabulary with a handy lexicon chart.

Author : Paul L. H. McSweeney,Patrick F. Fox,David W. Everett,Paul D. Cotter
Publisher : Academic Press
Page : 1302 pages
File Size : 43,9 Mb
Release : 2017-06-01
Category : Electronic
ISBN : 0124170129

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Cheese by Paul L. H. McSweeney,Patrick F. Fox,David W. Everett,Paul D. Cotter Pdf

Cheese: Chemistry, Physics and Microbiology, Fourth Edition provides a comprehensive overview of the chemical, biochemical, microbiological, and physico-chemical aspects of cheese, taking the reader from rennet and acid coagulation of milk, to the role of cheese and related foods in addressing public health issues. The work addresses the science from the basic definition of cheese, to the diverse factors that affect the quality of cheese. Understanding these fermented milk-based food products is vital to a global audience, with the market for cheese continuing to increase even as new nutritional options are explored. Additional focus is provided on the specific aspects of the ten major variety cheese families as defined by the characteristic features of their ripening. The book provides over 1000 varieties of this globally popular food. Features new chapters on Milk for Cheesemaking, Acceleration and Modification of Cheese Ripening, Cheesemaking Technology, Low-Fat and Low Sodium Cheesemaking, and Legislation Offers practical explanations and solutions to challenges Content presented is ideal for those learning and practicing the art of cheesemaking at all levels of research and production

Author : Erika Kubick
Publisher : Abrams
Page : 545 pages
File Size : 45,7 Mb
Release : 2021-10-26
Category : Cooking
ISBN : 9781647004675

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Cheese Sex Death by Erika Kubick Pdf

From lauded cheesemonger and creator of the popular blog Cheese Sex Death, a bible for everything you need to know about cheese For many people, the world of artisan cheese is an intriguing but intimidating place. There are so many strange smells, unusual textures, exotic names, and rules for serving. Where should a neophyte begin? From evangelist cheesemonger Erika Kubick, this comprehensive book guides readers to become confident connoisseurs and worshippers of Cheesus. A preacher of the curd word, Kubick provides the Ten Commandments of Cheese, which breaks down this complex world into simplified bites. A welcoming sanctuary devoted to making cheese a daily part of life and gatherings, this book explores the many different styles of cheese by type, profiling commonly found and affordable wedges as well as the more rare and refined of rinds. Kubick offers divine recipes that cover everything from everyday crowd pleasers (think mac and cheese and baked brie) to festive feasts fit for holidays and gatherings. This cheese devotee outlines the perfect cheese plate formula and offers inventive yet easy-to-execute beverage pairings, including wine, beer, spirits, and non-alcoholic drinks. These heavenly spreads and recipes wring maximum indulgence out of minimal effort and expense. Filled with seductive photography and audacious prose, Cheese Sex Death is a delightfully approachable guide to artisan cheese that will make just about anyone worship at the altar of Cheesus.

Author : Sharon T. Herbst,Ron Herbst
Publisher : Harper Collins
Page : 626 pages
File Size : 55,5 Mb
Release : 2010-05-04
Category : Cooking
ISBN : 9780062011558

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The Cheese Lover's Companion by Sharon T. Herbst,Ron Herbst Pdf

While there are hundred of cheese books available, most are large, weighty tomes with cheeses arranged by country, which means readers have to know where the cheese is from or search through a confusing index to find it. THE CHEESE LOVER'S COMPANION is the most comprehensive, indispensable, user–friendly A–to–Z guide that includes everything about cheese. Included are entries from Asiago to Zamorano; cheese terminology; information on how cheese is made along with tips for pairing cheese with wine and beer. The small, handy format makes it easy to take the book along when choosing and buying cheese.

Author : Paul Kindstedt,Vermont Cheese Council
Publisher : Chelsea Green Publishing
Page : 290 pages
File Size : 48,7 Mb
Release : 2005
Category : Cooking
ISBN : 9781931498777

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American Farmstead Cheese by Paul Kindstedt,Vermont Cheese Council Pdf

A guide to cheese making history, technique, artistry, and business strategies.

Author : Laura Werlin
Publisher : Harry N. Abrams
Page : 0 pages
File Size : 51,8 Mb
Release : 2003-04-01
Category : Cooking
ISBN : 1584791241

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The All-American Cheese and Wine by Laura Werlin Pdf

In her follow-up to the IACP Award-winning "The New American Cheese, " Werlin guides readers to matching the extraordinary artisan cheeses being made across America with the country's own incomparable wines. Full-color photos.

Author : Harold W. Lough
Publisher : Unknown
Page : 76 pages
File Size : 51,7 Mb
Release : 1975
Category : Cheese industry
ISBN : UCSD:31822019247956

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The Cheese Industry by Harold W. Lough Pdf

Author : Anonim
Publisher : Unknown
Page : 40 pages
File Size : 51,9 Mb
Release : 1905
Category : Camembert cheese
ISBN : UVA:X030515098

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The Camembert Type of Soft Cheese in the United States by Anonim Pdf

Author : Kirstin Jackson
Publisher : Perigee Trade
Page : 0 pages
File Size : 48,7 Mb
Release : 2012
Category : COOKING
ISBN : 039953766X

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It's Not You, It's Brie by Kirstin Jackson Pdf

Cheese expert Kirstin Jackson explores the story of cheese in America.

Author : Jim Chevallier
Publisher : Rowman & Littlefield
Page : 266 pages
File Size : 41,7 Mb
Release : 2018-06-15
Category : History
ISBN : 9781442272835

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A History of the Food of Paris by Jim Chevallier Pdf

Paris has played a unique role in world gastronomy, influencing cooks and gourmets across the world. It has served as a focal point not only for its own cuisine, but for regional specialties from across France. For tourists, its food remains one of the great attractions of the city itself. Yet the history of this food remains largely unknown. A History of the Food of Paris brings together archaeology, historical records, memoirs, statutes, literature, guidebooks, news items, and other sources to paint a sweeping portrait of the city’s food from the Neanderthals to today’s bistros and food trucks. The colorful history of the city’s markets, its restaurants and their predecessors, of immigrant food, even of its various drinks appears here in all its often surprising variety, revealing new sides of this endlessly fascinating city.

Author : Kirstin Jackson
Publisher : Penguin
Page : 176 pages
File Size : 53,9 Mb
Release : 2012-11-06
Category : Cooking
ISBN : 9781101612361

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It's Not You, It's Brie by Kirstin Jackson Pdf

There’s more to American cheese than tangerine orange or white bricks. In It’s Not You, It’s Brie, cheese expert Kirstin Jackson tells the whole cheese story. Through fifty American cheese profiles, she takes us “backstage” into underground caves, into funky scents and traditions that link today’s cheese makers to American history. You’ll meet the people who dedicate their lives to artisan cheese—from those who run generations-old family farms to others who ditched their day job to start a dairy. Jackson groups the cheeses into sixteen styles ranging from American Originals to Mixed Milk, explaining how each one’s unique flavors, appearance, and production practices have come to define its style. Featured cheeses include Queso Oaxaqueño, a Mexican-style cheese hand-stretched in California; Scholten Weybridge, a double-crème made in Vermont from the milk of a rare Dutch Belted cow; and River’s Edge Mayor of Nye Beach, a funky washed-rind goat’s milk that knocks its French rivals out of the water. Beer, wine, and food pairing suggestions round out each profile, along with recipes that use every cheese style in refreshing new ways, from Gouda Almond Toffee to Landaff and Celery Root Beer Soup.