Author: Juliet Harbutt
Publisher: Willow Creek Press
ISBN: 9781572232006
Size: 29.13 MB
Format: PDF, ePub, Mobi
View: 2691
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Profiles over 300 cheeses from around the world, describing their flavor, appearance, texture, weight, shape, and maturing time, and provides advice on selecting and serving cheese, cooking with cheese, and creating a perfect cheeseboard


Author: Andrew Dalby
Publisher: Reaktion Books
ISBN: 1861897057
Size: 50.15 MB
Format: PDF, ePub
View: 2022
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Cheese. Traded. Cheese came before trade. A valuable and transferable food
source, more easily transported than wine or olive oil, it may well have been one
of the commodities with which trade began. Ever since that date, whenever it was
, cheese has saved its producers from starvation not only because they could eat
it but because they could exchange it for other essential commodities. The
distance over which cheese travelled increased gradually. That very first piece of
direct ...

Cheese And Culture

Author: Paul Kindstedt
Publisher: Chelsea Green Publishing
ISBN: 1603584129
Size: 18.11 MB
Format: PDF, ePub
View: 1863
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This book reconstructs that 9000-year story based on the often fragmentary information that we have available.

Cheese Chemistry Physics And Microbiology

Author: Patrick F. Fox
Publisher: Springer Science & Business Media
ISBN: 1461528003
Size: 52.75 MB
Format: PDF, ePub
View: 7209
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The first edition of this book was very well received by the various groups (lecturers, students, researchers and industrialists) interested in the scientific and techno logical aspects of cheese.

The Oxford Companion To Cheese

Publisher: Oxford University Press
ISBN: 0199330891
Size: 78.43 MB
Format: PDF, Mobi
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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.

Cheese Problems Solved

Author: P L H McSweeney
Publisher: Elsevier
ISBN: 1845693531
Size: 42.98 MB
Format: PDF, ePub, Mobi
View: 3939
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The latter half of the book discusses particular types of cheeses such as Cheddar, Grana-type cheeses, Mozzarella, Dutch-type, Swiss and Blue cheeses, to name but a few.

Fundamentals Of Cheese Science

Author: P. F. Fox
Publisher: Springer Science & Business Media
ISBN: 9780834212602
Size: 16.35 MB
Format: PDF
View: 3437
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The book's 23 chapters cover the chemistry and microbiology of milk for cheesemaking, starter cultures, coagulation of milk by enzymes or by acidification, the microbiology and biochemistry of cheese ripening, the flavor and rheology of ...