By Ron Herbst, Sharon T. Herbst
Whereas there are hundred of cheese books on hand, so much are huge, weighty tomes with cheeses prepared by means of kingdom, this means that readers need to understand the place the cheese is from or seek via a complicated index to discover it. THE CHEESE LOVER'S spouse is the main entire, necessary, user–friendly A–to–Z advisor that incorporates every little thing approximately cheese. incorporated are entries from Asiago to Zamorano; cheese terminology; info on how cheese is made in addition to counsel for pairing cheese with wine and beer. The small, convenient layout makes it effortless to take the e-book alongside while making a choice on and purchasing cheese.
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Extra resources for The Cheese Lover's Companion: The Ultimate A-to-Z Cheese Guide with More Than 1,000 Listings for Cheeses and Cheese-Related Terms
This cheese is now made all through Switzerland and in different nations, together with Australia, Canada, France, and the USA. In 2003, Switzerland’s division of Agriculture licensed APPELLATION D’ORIGINE CONTRÔLÉE (AOC) prestige for Raclette du Valais, a cheese that may be documented again to the mid-1500s. This accreditation used to be applauded within the Valais canton yet strongly criticized via Swiss outdoor that quarter, who produce extra Raclette than Valais-area cheesemakers. The French, who’ve made Raclette for hundreds of years, also are vehemently objecting to the AOC.
Cookery (Cheese) I. Herbst, Ron. II. name. SF270. 2. H47 2007 641. 3’73—dc22 2006046866 EPub variation � April 2010 ISBN: 978-0-06-201155-8 10 nine eight 7 6 five four three 2 1 in regards to the writer Australia HarperCollins Publishers (Australia) Pty. Ltd. 25 Ryde highway (PO field 321) Pymble, NSW 2073, Australia http://www. harpercollinsebooks. com. au Canada HarperCollins Publishers Ltd. fifty five road street, Suite 2900 Toronto, ON, M5R, 3L2, Canada http://www. harpercollinsebooks. ca New Zealand HarperCollinsPublishers (New Zealand) restricted P.
Vacherin Fribourgeois (AOC) [vash-RAN free-boor-ZHWAH] starting place: Switzerland (Fribourg) Milk: Unpasteurized cow’s style: SEMIHARD; PRESSED raw; usual RIND; ARTISAN, FARMSTEAD, COOPERATIVE, manufacturing facility, and a few MOLNTAIN visual appeal: 15½- to 20-pound wheels; rind is tough and golden to reddish brown; inside is ivory to light yellow with small, abnormal EYES Texture: Supple, tender, and enterprise taste: mixture of savory, nutty, highly spiced, and caramellike flavors Vacherin Fribourgeois, occasionally easily known as Fribourgeois, is one among Switzerland’s oldest cheeses and dates again to at the least the 15th century.
The fats content material of Sfela is round forty five percentage. Sfela can be often called Feta Tis Fotias. sharp see word list of Cheese Descriptors, backmatter sheep’s milk cheeses see Cheeses through Milk variety, backmatter Shelburne Farms see CHEDDAR Shropshire Blue [SHRAHP-sher BLOO] foundation: England (Nottinghamshire) Milk: Pasteurized cow’s sort: SEMISOFT to SEMIHARD; MOLDED raw; BLUE-VEINED; typical RIND; ARTISAN and FARMSTEAD visual appeal: 18-pound wheels; rind is tough, reddish brown (darkening with age), and lined with a number of molds; inside is orange with bluish eco-friendly veins Texture: wet and creamy while younger; elderly models are more impregnable and crumbly style: gentle, creamy, and caramellike with a piquant contact; turns into fuller flavored and creamier with age there are various tales concerning the foundation of Shropshire Blue, however the most well liked model pertains to Scottish cheesemaker Andy Williamson, who discovered the paintings of constructing STILTON in Nottinghamshire.
VAH-ker; VAHK-kah] Vaca is either the Spanish and Portuguese notice for “cow” vacca is the Italian notice. obvious on a few labels for cow’s milk cheeses from those international locations. Cheese is the soul of the soil. —Pierre Androuët vache [VAHSH] French for “cow,” noticeable on a few labels for cheese made up of cow’s milk. Vacherin du Haut-Doubs (AOC; PDO); Mont d’Or (AOC; PDO) [vash-RAN doo oh-DOOB; mawn DOR] beginning: France (Franche-Comté) Milk: Unpasteurized cow’s sort: SEMISOFT; PRESSED raw; WASHED RIND; ARTISAN and manufacturing unit visual appeal: Flat 1- to 2¼-pound or four- to 6½-pound wheels encircled via a band of spruce wooden; rind is wrinkled and lightweight to darkish gold in colour with a few white mould, reddish splotches, and cheesecloth marks; inside is ivory coloured Texture: delicate, creamy, and satiny, turning into thickly molten because it ripens taste: Earthy, mushroomy, and intricate yet gentle with creamy, smoky, grassy, and woody features Vacherin du Haut-Doubs, also referred to as Mont d’Or, is a French cheese with APPELLATION D’ORIGINE CONTRÔLÉE (AOC) accreditation.