Cheese

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  • And That's How You Make Cheese!

    By Shane Sokol

    Our Price: $11.95
    • Format: Paperback
    • ISBN-13: 9780595177097
    • Publisher: Writers Club Press
    • Published: April 2001
  • The Art of Plant-Based Cheesemaking: How to Craft Real, Cultured, Non-Dairy Cheese (Urban Homesteader Hacks)

    By Karen McAthy

    Our Price: $15.00
    • Format: Paperback
    • ISBN-13: 9780865718364
    • Publisher: New Society Publishers
    • Published: May 2017
  • The Art of the Cheese Plate: Pairings, Recipes, Style, Attitude

    By Tia Keenan

    Our Price: $17.50
    • Format: Hardcover
    • ISBN-13: 9780847849826
    • Publisher: Rizzoli
    • Published: September 2016
  • Artisan Cheese Making at Home: Techniques & Recipes for Mastering World-Class Cheeses

    By Mary Karlin

    Our Price: $15.00 - $26.95
    • Format: Oversize Hardcover
    • ISBN-13: 9781607740087
    • Publisher: Ten Speed Press
    • Published: August 2011
    "A contemporary guide to making 100 artisan cheeses at home, with an extensive primer on ingredients, equipment, and techniques"--Provided by publisher.
  • Artisan Vegan Cheese

    By Miyoko Schinner

    Our Price: $19.95
    • Format: Paperback
    • ISBN-13: 9781570672835
    • Publisher: Book Publishing Co.
    • Published: August 2012
  • The Atlas of American Artisan Cheese

    By Jeffrey P. Roberts

    Our Price: $8.95
    • Format: Oversize Paperback
    • ISBN-13: 9781933392349
    • Publisher: Chelsea Green Publishing Company
    • Published: June 2007
    This fully illustrated atlas of contemporary artisan cheeses is organized by region and state, highlighting 345 of the best chesse-makers in the United States today, most of them tiny, family-owned creameries. Each profile describes a cheesemaker; its history; its cheeses, whether form cow, sheep, or goat's milk; availability; location; details on cheese-making process; and suggestions for the best wine and beerpairings. A fine reference. Resources, Bibliography, Cheesemakers' Index, Cheese Lists by Type. Illus., color photographs. 436p.
  • Cheese & Beer

    By Janet Fletcher

    Our Price: $12.50
    • Format: Hardcover
    • ISBN-13: 9781449421847
    • Publisher: Andrews McMeel Publishing
    • Published: April 2013
    The booming worlds of artisan cheese and craft beer meet in this first-ever guide, an introduction to two dozen popular craft-beer styles and the cheeses that pair best with them.“Like a lot of cheese experts, I’m convinced that the ultimate companion to cheese is, and always will be, great craft beer. Don’t believe me? Try it for yourself. This beautiful, well-researched and tastefully written tome is the perfect accompaniment to your journey. Cheers!”—Greg Koch, CEO & Co-Founder, Stone Brewing Co. / Stone Brewing World Bistro & Gardens“The rise in cheese connoisseurship has coincided with a delicious growth in quality beer appreciation. Janet draws on her keen palate to describe nuances in the many different beer styles and then recommends great cheese partners for each category. Cheese & Beer is an excellent guide that explains how different beers are crafted and what gives these different types their synergies with superior cheeses.”—Max McCalman,author, Mastering CheeseCheese & Beer capitalizes on the rapidly growing audience for craft beer in the U.S. and the enthusiasm these passionate beer fans have for good cheese. Enhanced by the author’s reputation as a journalist and cheese authority, the book fills a wide-open niche for consumer guidance in pairing craft beer and cheese. The beer enthusiast who wants to know which cheeses to pair with an IPA, porter or Trappist ale can easily find a recommendation. Each style entry includes: · Style Notes: a description of that beer style—what defines it from the brewer’s perspective, and what to expect from the beverage in the glass. · Beers to Try: Several recommended craft beers in that style, both domestic and imported. Some of the breweries included from across the country are: Boulevard Brewing (Kansas City, MO), Allagash Brewing (Portland, ME), Brooklyn Brewery (Brooklyn, NY), Firestone Walker (Paso Robles CA), Great Divide (Denver, CO), and Rogue Ales (Newport OR). · Cheese Affinities: In general terms, what types of cheeses pair well with that style and why. · Cheeses to Try: Brief profiles of three well-distributed cheeses (domestic and imported) specifically recommended for that style and why · More Cheeses to Try: A list of other cheeses to pair with that beer style—so that every reader should be able to find at least a couple of the recommended cheeses The introductory chapter includes general advice on pairing cheese and beer; and on selecting, storing and presenting cheese. Six themed platters give readers ideas for entertaining with beer and cheese.
  • The Cheese Book

    By Vivienne Marquis

    Our Price: $15.00
    • Format: Hardcover
    • ISBN-13: 9781199341440
    • Publisher: Simon and Schuster
    • Published: 1965
    A definitive guide to the cheeses of the world - from fresh country cheeses to Cheddars and blues, Parmesan, Camembert and Brie, pungent goat cheeses and the richest cremes. How they taste, how they are made, how to select and use them, their history and lore - and a collection of great cheese recipes.
  • The Cheese Course: Enjoying the World's Best Cheeses at Your Table

    By Janet Fletcher

    Our Price: $9.00
    • Format: Hardcover
    • ISBN-13: 9780811825412
    • Publisher: Chronicle Books
    • Published: July 2000
    The tantalizing array of top-quality cheeses now available, with suggestions for presentation and more than forty delectable recipes for sweet and savory pairings. Resources, bibliography, index. Color photographs. 108p.
  • Cheese Essentials: An Insider's Guide to Buying and Serving Cheese

    By Laura Werlin

    Our Price: $27.50
    • Format: FlexiBind
    • ISBN-13: 9781584796275
    • Publisher: Stewart, Tabori & Chang
    • Published: October 2007
    Acclaimed cookbook writer Laura Werlin's book begins at the same place the flummoxed shopper does - the cheese counter. After mapping out the basicvs for navigating this daunting environment, Werlin acquaints readers with the cheese fundamentals: the different kinds of milk used, information on rinds and mold, and tips on cooking with cheese, as well as a few words on Werlin's passion - the American artisanal cheese movement. The heart of the book consists of individual chapters on the eight styles of chees: fresh, semisoft, soft-ripened, surface-ripened, semi-hard, hard, blue, and washed-rind. 50 recipes. Illus., 50 full-color photos.
  • The Cheese Handbook; A Guide to the World's Best Cheeses, over 250 Varieties Described, With Recipes

    By Thomas Arthur Layton

    Our Price: $9.95
    • Format: Paperback
    • ISBN-13: 9780486229553
    • Publisher: Dover Pubns
    • Published: January 1974
  • Cheese It! Start making cheese at home today

    By Cole Dawson

    Our Price: $16.95
    • Format: Oversize Paperback
    • ISBN-13: 9781935484301
    • Publisher: Hobby Farm Press
    • Published: June 2012
    Just a short decade ago "American cheese" meant orange individually wrapped slices. In the rural renaissance of the new century, many Americans have discovered the world of real cheese for the first time. From warm, milky mozzarella and handcrafted goat cheese to complicated Monterey Jack and Gorgonzola, cheese makers and cheese lovers have a broad range of delicious fromage to explore and enjoy. For all of the adventurous cheese lovers who want to make the leap to cheese makers, Cheese It! reduces the mysteries of transforming a couple of gallons of milk into a couple of pounds of delicious cheese. Artisanal cheese maker and author Cole Dawson leads the whey for beginners through the art and science of cheese making, including detailed advice on milk, coagulants and curds, equipment, safety, and more. Fresh Cheese for TodayBegin with homemade butter, cream cheese, and sour cream, and then dip into the perfect starter: soft unripened cheeses such as paneer, Chevre, feta, mascarpone, and ricotta. Discover the brine bath and make everyone's favorite stretched cheese-mozzarella-as well as scamorza, Mexican Asadero, and provolone. Hard Cheeses Made EasyEnter the great aged beauties of the cheese world, Parmesan (Parmigiano-Reggiano) and Pecorino Romano from the north and south of Italy. Create fondue beyond compare with your own Swiss Gruyere and climb to the top of Montasio, the Alpine cousin of Asiago. Moving On to Semi-Hard CheeseCover salting, pressing, and molding curds; the processes of aging and air-drying; and waxing techniques. Try your hand at the mighty Cheddar and its many variations; then move beyond Cheddar to Cantal, Monterey Jack, Cotswold, Caerphilly, and Caciotta. Learn how to wash curds and produce your own Colby, Gouda, and Edam. Mold on Your MoldsLearn about washing rinds, the aging process, and the introduction of good bacteria. Make Muenster, Brick, Raclette, Tilsit, and Taleggio at home, plus bloomy rind favorites Camembert, Brie, Chaource, and Crottin. Tackle stinky blue cheeses such as Stilton, Roquefort, Fourme d'Ambert, and Gorgonzola.
  • The Cheese Lover's Companion: The Ultimate a-to-Z Cheese Guide with More Than 1,000 Listings for Cheeses and Cheese-Related Terms

    By Sharon Tyler Herbst

    Our Price: $16.99
    • Format: Paperback
    • ISBN-13: 9780060537043
    • Publisher: William Morrow
    • Published: July 2007
    In addition to providing essential information to more than 500 international cheeses, this indispensable guide describes how a cheese is made, how to buy, store, and serve various cheeses, what cheeses pair well with different wines, ales, and beers, and provides tips on cooking with cheese. Glossary; List of Cheeses by Country of Origin, Milk Type, Type; Bibliography. 541p.
  • Cheese Lover's Cookbook and Guide : Over 150 Recipes with Instruction on How to Buy, Store, and Serve All Your Favorite Cheeses

    By Paula Lambert

    Our Price: $10.00
    • Format: Oversize Hardcover
    • ISBN-13: 9780684863184
    • Publisher: Simon & Schuster
    • Published: November 2000
    The owner of The Mozzarella Company comes across with over 150 recipes, with instructions on how to buy, store, andserve all your favorite cheeses. Seventeen color photographs of finished dishes that'll make you want more, more, more! With cheese tables, glossary, bibliography, index. 388p.
  • The Cheese Plate

    By Max McCalman

    Our Price: $10.00
    • Format: Hardcover
    • ISBN-13: 9780609604960
    • Publisher: Clarkson Potter/Publishers
    • Published: March 2002
    A guide to cheeses and cheese tasting by the maitre fromager at the New York restaurants Picholine and Artisanal; oversize with color photos.

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