❤️PDF⚡️ Cheese Primer

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Cheese Primer
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Cheese Primer
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Description
Steven Jenkins is our foremost cheese
authority--in the words of The New York
Times, quotaBroadway impresario whose hit is
food.quotNow, after years of importing
cheeses, scouring the cheese-producing areas of
the world, and setting up cheese counters
at gourmet food shops, he's decided to write it
all down. Full of passion, knowledge, and
an expert's considered opinions the cheese primer
tells you everything you need to know about the
hundreds of cheeses that have, in the last few
years, become available in this
country. Region-by-region, he covers all the
major cheeses from France, Italy,
Switzerland--the top tier of cheese-producing
countries--plus the best of Britain, Ireland,
Spain, the United States, Austria, Germany, and
other countries. Along the way he tells how to
pick out a healthy Pont l'Eveque why to
reconsider the noble Fontina for more than just
cooking how to avoid those factory-made chevres
why to seek out the sublime Vacherin Mont d'Or
and how to start exploring--Bleu de Bresse,
Cabrales, Crottin de Chavignol, and so on. A
complete primer, it includes information on the
best ways to store and serve cheese, including
which wines to serve alongside them how to
orchestrate a proper cheese course and the
unimportable cheeses to look up when abroad.