The World of Cheese |
Contents
To BeginThe Mastery of Cheese | 3 |
Mastering the Mystery | 6 |
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 |
Assertive in Flavor and Aroma | 60 |
Fresh and Creamy | 79 |
Spiced and Spirited | 85 |
PART TWO SOME PRACTICAL MATTERS | 93 |
How to Make Cheese | 95 |
Tips on Buying and Serving | 103 |
Good Drinking Companions | 115 |
PART THREE RECIPES | 121 |
PART FOUR AN INTERNATIONAL CHEESE LEXICON | 183 |
Monastery Products and Related Types | 66 |
Parmesan and Other Hard Cheeses | 75 |
Copyright | |