Cheese For Dummies

The accessible guide to selecting, cooking with, and making cheese! From a pungent Gorgonzola to the creamiest Brie, the world of cheese involves a vocabulary of taste second only to wine. The cheese section of the grocery store and cheese shop can seem, for some, a bewildering experience. With the increasing popularity of artisanal cheeses, this humble food made from curdled milk has become a national obsession. To make the world of cheese less intimidating, we′ve created a handy primer to selecting cheese, pairing cheese with wine, cooking with cheese, and making cheese. In Cheese For Dummies, everyday cheese lovers will learn how to become true connoisseurs! Discover new tastes — develop a palate to discern which cheese is right for you Take a tour — explore different cheeses from around the world Examine the process of cheesemaking — review the key ingredients in cheese and how they come together Explore the history of cheese — find out how cheese was accidentally created over 12,000 years ago Discover the types of cheeses available — note the difference between fresh, surface–ripened, washed–rind, natural–rind, and blue cheeses Delve into cheesy combinations — create an impressive cheese plate with the right accompaniments Learn to accessorize — explore different cheese boards, knives, and other accessories for your needs Find the right temperature — learn about the best serving temperature and storage methods for your favorite cheeses Get hands–on experience — discover how you can make your own cheese at home Open the book and find: The benefits of daily dairy consumption Different cheese styles and rind types Questions to ask your cheesemonger How to select the best quality cheeses Recipes that make cheese the life of the party Details on domestic and imported cheeses How to pair cheese with wine, beer, and other beverages Online cheese resources Photos of different styles and varieties of cheese Learn to: Appreciate cheeses from around the world Pair cheese with wine, beer, and non–alcoholic beverages Prepare delicious recipes featuring cheese Make your own cheese

Foreword xxi Introduction  1 Part I: Getting to Know Cheese 7 Chapter 1: A Crash Course in Cheese 9 Chapter 2: Tracing Cheese from Farm to Table 17 Chapter 3: A Hard Look at Soft Cheeses 39 Chapter 4: Grate Tastes: Hard Cheeses 59 Part II: Choosing and Serving Cheese 73 Chapter 5: Using the Senses to Taste and Learn about Cheese 75 Chapter 6: Purchasing Pointers 85 Chapter 7: Serving and Storing Cheese 95 Part III: Cheese Around the World 109 Chapter 8: The Americas 111 Chapter 9: The British Isles and Ireland 135 Chapter 10: France 147 Chapter 11: Italy 165 Chapter 12: Spain, Portugal, and Other Mediterranean Countries 179 Chapter 13: The Rest of Europe 197 Chapter 14: Off–the–Map Cheesemaking 213 Part IV: Eating, Drinking, and Cooking with Cheese 229 Chapter 15: Making Cheese the Life of the Party 231 Chapter 16: Having a Drink with Your Cheese 245 Chapter 17: Cooking with Cheese, Pt. 1: Appetizers, Salads, and Sides 263 Chapter 18: Cooking with Cheese, Pt. 2: Main Dishes and Desserts 289 Chapter 19: Making Cheese at Home 317 Part V: The Part of Tens 331 Chapter 20: Ten of the World’s Most Bizarre Cheeses 333 Chapter 21: Ten of America’s Most Influential Artisanal Cheesemakers 339 Chapter 22: Ten Cheese Festivals You Shouldn’t Miss 345 Chapter 23: Ten Cheese Festivals You Shouldn’t Miss 351 Appendix: Metric Conversion Guide 357 Index 361

culture magazine (www.culturecheesemag.com) covers everything to do with cheese, including travel, pairings, recipes, and DIY cheese. Laurel Miller is a food and travel writer based in the Western U.S., contributing editor at culture, and culinary educator and owner of The Sustainable Kitchen. Thalassa Skinner is co–founder of culture and a cheesemonger in Napa Valley, CA, where she is passionately involved with the local cheese, food, wine, and beer scene.