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Foreword xxi
Introduction 1
Part I: Getting to Know Cheese 7
Chapter 1: A Crash Course in Cheese 9
Chapter 2: Tracing Cheese from Farm to Table 17
Chapter 3: A Hard Look at Soft Cheeses 39
Chapter 4: Grate Tastes: Hard Cheeses 59
Part II: Choosing and Serving Cheese 73
Chapter 5: Using the Senses to Taste and Learn about Cheese 75
Chapter 6: Purchasing Pointers 85
Chapter 7: Serving and Storing Cheese 95
Part III: Cheese Around the World 109
Chapter 8: The Americas 111
Chapter 9: The British Isles and Ireland 135
Chapter 10: France 147
Chapter 11: Italy 165
Chapter 12: Spain, Portugal, and Other Mediterranean Countries 179
Chapter 13: The Rest of Europe 197
Chapter 14: Off-the-Map Cheesemaking 213
Part IV: Eating, Drinking, and Cooking with Cheese 229
Chapter 15: Making Cheese the Life of the Party 231
Chapter 16: Having a Drink with Your Cheese 245
Chapter 17: Cooking with Cheese, Pt. 1: Appetizers, Salads, and Sides 263
Chapter 18: Cooking with Cheese, Pt. 2: Main Dishes and Desserts 289
Chapter 19: Making Cheese at Home 317
Part V: The Part of Tens 331
Chapter 20: Ten of the World’s Most Bizarre Cheeses 333
Chapter 21: Ten of America’s Most Influential Artisanal Cheesemakers 339
Chapter 22: Ten Cheese Festivals You Shouldn’t Miss 345
Chapter 23: Ten Cheese Festivals You Shouldn’t Miss 351
Appendix: Metric Conversion Guide 357
Index 361
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Add Cheese For Dummies, 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, Cheese For Dummies to the inventory that you are selling on WonderClubX
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Add Cheese For Dummies, 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, Cheese For Dummies to your collection on WonderClub |