Fromages

An Expert's Guide to French Cheese

35,95 €

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Gesetzliche Gewährleistung: 2 Jahre · Details

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Beschreibung

A French master fromager shares over 30 years of expertise in selecting, storing, and serving cheese - from Abondance to Valençay<br><br>There are many books about cheese, but this one features the professional knowledge and passion of a French master fromager who shares his expertise on making sense of the many cheese varieties--crumbly, creamy, buttery, moldy--for which France is famous. From farms in the pastoral French countryside and cheese caves in a medieval Alpine monastery to the dairy scientists and affineurs who comprise the world of modern French cheese, no other book that covers the entire cheese spectrum.<br><br>The book begins with answers to 70 commonly heard questions -- from why there are crusts on some cheese to why is mimolette orange and why cheeses do not all smell alike - and sections explaining the basics of cheese-making and ripening, the nuances of cow, sheep, and goat milk, and the alchemy of essential probiotics used as starter cultures. <br><br>The main part of the book pays tribute to France's 45 A.O.P. cheeses - such as Brie de Meaux, Maroilles, Morbier, Munster, Rocquefort, Valençay - which have been granted the appellation d'origine protégée guaranteeing origin and type. Each profile features a full-page photographic portrait with detailed text about terroir and origin, selection, tasting, presentation, serving, and wine pairing.

Artikeldetails

EAN

9780847866731

Sprache

Englisch

Einband / Art

Buch

Maße

256 x 200 x 27 mm

Erscheinungsjahr

2019

Verlag / Hersteller

Rizzoli International Publications