Author(s): Jody Farnham
Here is an easy-to-understand, beautifully illustrated guide to making cheese. Itincludes a basic overview of cheese manufacturing and aging, from the raw ingredientsto the final product, and much more. With clear instructions, gorgeousphotographs, and a glossary, this comprehensive guide will allow the reader to learnall about cheese, from making it, to choosing it, to pairing it with the right wines.
Starred Review. Brush up on Chemistry 101 and be prepared to master all kinds of new techniques...In between the scientific lingo and the critical procedures of learning about the art of cheesemaking come some great color photographs, a few dozen recipes (e.g., Texas cheese souffle, fromage flatbread), and introductions to rock star cheesemakers around the country that include personal histories, a cheese-featured dish or two, and contact information. And lest we lose sight of the end results, enjoying le fromage has its day in two chapters covering the how-tos of building a cheese board and pairings with wine or beer. The authors one American, the other French are affiliated with the Vermont Institute of Artisan Cheese, one of a handful of similar accredited educational institutions in the U.S.