From creamy fromage blanc to buttery Brie, from tangy Gorgonzola to extra-sharp Cheddar, and from crumbly Trentingrana to smoky Slovenshá Parenica, this comprehensive reference provides a complete overview of cheeses from around the globe.
Twenty-four cheese families-divided into four principal cheese types, from fresh to hard-are examined in detail, including information on their characteristics, flavor profiles, origins, seasonality, and methods of production. The cheeses are then used in a range of sweet and savory recipes, including Puff Pastry Cheese Straws, Marinated Goat Cheese, Parmesan Soufflé, Tartiflette, Cheese-Filled Ravioli in Broth, Smoked Scamorza Frittata, Baked Mont d'Or, Corsican Cheesecake, Tiramisu, Bengali Chees Sweets, Gouda Nougat, and Ricotta Pancakes.
Readers will learn how to: • UNDERSTAND the ingredients and steps involved in the production of different types of cheeses and 150 varieties • IDENTIFY 4 main types of cheese, 24 families, • EXPERTLY PAIR cheeses with various foods and drinks • CREATE perfectly balanced cheese boards • SERVE 46 homemade recipes
Complete with a history of cheeses, an introduction to specialties from around the world, and tips on selecting, storing, and tasting cheeses, this volume is an essential companion for cheese lovers everywhere. ANNE-LAURE PHAMIS a culinary jounalist.
Measures: 216 x 287mm (hardback)
Pages: 280 (with 250 illustrations)
Publisher: Flammarion
