The world of cheese

Front Cover
Knopf Doubleday Publishing Group, 1976 - Cooking - 298 pages
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Contents

PART ONE THE WORLD OF CHEESE To BeginThe Mastery of Cheese
3
Mastering the Mystery
6
CONTENTS
7
British American and Continental Firm Cheeses
16
Thin Skins and Creamy Centers
28
The Blues
38
Holey Cheeses
47
Telling the Goats from the Sheep
54
Parmesan and Other Hard Cheeses
75
Fresh and Creamy
79
Spiced and Spirited
85
PART TWO SOME PRACTICAL MATTERS
93
How to Make Cheese
95
Tips on Buying and Serving J 03
103
Good Drinking Companions
115
PART FOUR AN INTERNATIONAL CHEESE LEXICON
183

Assertive in Flavor and Aroma
60
Monastery Products and Related Types
66
Copyright

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