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Cheese For Dummies

ISBN: 978-1-118-09939-1
Paperback
408 pages
May 2012
US $19.95 Add to Cart

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Other Available Formats: E-book

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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