A contemporary book about cheese using the author's recipes and anecdotes to introduce us to a world of cheese which is so much more than just facts and figures. Don't expect lists of dozens of cheeses but do expect to learn about cheese in a relaxed and informative manner - you can even learn how to make fresh cheese. Great salads, warming soups, ideas for scrumptious suppers and special occasions, the recipes are easy to follow. Patricia's 'Travelling Tales' intersperse the chapters - you will feel as enthusiastic about cheese from round the world as she does when you read these narrative interludes. And not forgetting great ideas for cheeseboards, fondues and how to set up your own cheese and wine tasting at home.
A Complete Treatise on Dairy Farms and Farming, Dairy Stock and Stock Feeding, Milk, Its Management and Manufacture Into Butter and Cheese, History and Mode of Organization of Butter and Cheese Factories, Dairy Utensils, Etc., Etc
The discovery of cheese is a narrative at least 8,000 years old, dating back to the Neolithic era. Yet, after all of these thousands of years we are still finding new ways to combine the same four basic ingredients - milk, bacteria, salt, and enzymes - into new and exciting products with vastly different shapes, sizes, and colors, and equally complex and varied tastes, textures, and, yes, aromas. In fact, after a long period of industrialized, processed, and standardized cheese, cheesemakers, cheesemongers, affineurs, and most of all consumers are rediscovering the endless variety of cheeses across cultures. The Oxford Companion to Cheese is the first major reference work dedicated to cheese, containing 855 A-Z entries on cheese history, culture, science, and production. From cottage cheese to Camembert, from Gorgonzola to Gruyere, there are entries on all of the major cheese varieties globally, but also many cheeses that are not well known outside of their region of production. The concentrated whey cheeses popular in Norway, brunost, are covered here, as are the traditional Turkish and Iranian cheeses that are ripened in casings prepared from sheep's or goat's skin. There are entries on animal species whose milk is commonly (cow, goat, sheep) and not so commonly (think yak, camel, and reindeer) used in cheesemaking, as well as entries on a few highly important breeds within each species, such as the Nubian goat or the Holstein cow. Regional entries on places with a strong history of cheese production, biographies of influential cheesemakers, innovative and influential cheese shops, and historical entries on topics like manorial cheesemaking and cheese in children's literature round out the Companion's eclectic cultural coverage. The Companion also reflects a fascination with the microbiology and chemistry of cheese, featuring entries on bacteria, molds, yeasts, cultures, and coagulants used in cheesemaking and cheese maturing. The blooms, veins, sticky surfaces, gooey interiors, crystals, wrinkles, strings, and yes, for some, the odors of cheese are all due to microbial action and growth. And today we have unprecedented insight into the microbial complexity of cheese, thanks to advances in molecular biology, whole-genome sequencing technologies, and microbiome research. The Companion is equally interested in the applied elements of cheesemaking, with entries on production methodologies and the technology and equipment used in cheesemaking. An astonishing 325 authors contributed entries to the Companion, residing in 35 countries. These experts included cheesemakers, cheesemongers, dairy scientists, anthropologists, food historians, journalists, archaeologists, and on, from backgrounds as diverse as the topics they write about. Every entry is signed by the author, and includes both cross references to related topics and further reading suggestions. The endmatter includes a list of cheese-related museums and a thorough index. Two 16-page color inserts and well over a hundred black and white images help bring the entries to life. This landmark encyclopedia is the most wide-ranging, comprehensive, and reliable reference work on cheese available, suitable for both novices and industry insiders alike. "
An Englishman's Voyage Through the Land of Fromage
Author: Matt Feroze
Publisher: Michael O'Mara Books
Category: Biography & Autobiography
Matt Feroze had a rather unusual dream: to become a cheesemonger in the highly competitive French cheese industry. To accomplish this, however, he would have to make huge sacrifices: give up a good job as an accountant in England and say goodbye to his friends and family, moving to a country in which he struggled with the language and knew next to nothing about the profession he wished to enter. Yet only a year later he was being crowned Champion de France des Fromagers, beating veteran French cheesemongers to the title and opening up a wealth of new opportunities for himself. The Cheese and I is the remarkable story of how he pulled off such an incredible feat. This is the inspirational tale of how an Englishman sacrificed so much to pursue and realize his goal, and proves that, with enough determination, it is possible to achieve anything you desire.
Or, General Dictionary of Agriculture and Husbandry: Comprehending the Most Improved Methods of Cultivation; the Different Modes of Raising Timber, Fruit, and Other Trees; and the Modern Management of Live-stock: with Descriptions of the Most Approved Implements, Machinery, and Farm-buildings
Now PDF. Explore cheese in its many glorious varieties - the science, the smells, the succulence! The grandest fromages, the finest Feta, the most delicious Manchego: celebrate the glorious variety, quality and pleasure of great cheeses from around the world. You'll find detailed profiles of over 750 cheeses from France to Australia. Develop an in-depth understanding of different cheese - from its provenance, to the producers, science, smells, how to savour each taste and even step-by-steps on how to make cheese. This updated edition reflects growing trends such as interest in American and Asian varieties which no cheese board is complete without. No cheese lover should be without it!
1850s Rome. Goffredo, Sandor, and Eleonora, selfless idealists fighting for Italian unification, find a medallion after a violent face-off with French soldiers on the last day of battle for the new Italian Republic. The medallion is connected to an elusive treasure which, if found, could help the French Emperor Napoleon III secure his place in history. Ignorant of these connections, and desperate for money, the three friends consider having the medallion melted down; but circumstances have it otherwise. Meanwhile, Eleonora, Goffredo, and Sandor continue their fervent fight for freedom: first in Italy, on the side of Garibaldi, Margaret Fuller and Cristina Belgioso, and then in America in the Civil War wherein they re-find themselves years later. Meanwhile, Eleonora and Sandor fall in love; but only Eleonora and Goffredo get married. And through it all, they keep finding themselves in strange moments of danger which connect them to the medallion. They live the rest of their lives in an uncertain truce masked in the mystery contained in the medallion—a mystery finally resolved in the twenty-first century by their great-great granddaughter, Angie Cebrelli. The source of the mystery goes back to a caste of Northern Italian merchants who specialized in moving trade-route gold and silver from one place to another, and in lending credit at trade fairs in Europe between 12th and 15th centuries: What town or city, in the Western World today, doesn't have a Lombard Street to remember them by? And yet they were not from Lombardy but from Piedmont—a peaceful Barolo-wine-producing area, the casane and the Monferrato; that dynasty once ruled the world, achieving its zenith of power under Pope Boniface I, the benevolent ruler of Constantinople in the immediate aftermath of its brutal sacking by Crusaders in 1204. Previously, only Boniface I and the casane were aware of the existence of an ancient treasure—a fragment of Alexander the Great's last treasure buried nearby with the Roman Emperor Aurelian. This is the treasure that comes to light in Rome in the 19th century. 2008s America. Angie Cebrelli, wearing her inherited medallion during a Gettysburg Civil War reenactment, receives a bullet in the arm. A photo of her medallion is found a few days later in Rome next to the mutilated body of Father Kevin, a priestly scholar of Ancient Art and a student Mithraism, a lost religion. She joins forces with the unconventional Italian police detective, Filippo Dardanoni, who has been tailing her for clues about the priest's murder. Moving in on the treasure for reasons of its own, Dardanoni has to also deal with the dangerous and powerful Vatican Bank. Questions: Who will find the treasure? Can it be right under our noses and us not able to touch it?
Or, Georgical Dictionary. Containing a Compendious Account of the Ways and Methods in which the Important Art of Husbandry, in All Its Various Branches, Is, Or May Be, Practised, to the Greatest Advantage, in this Country