• 500 Cheeses: The Only Cheese Compendium You'll Ever Need

    By Roberta Muir

    Our Price: $16.95
    • Format: Hardcover
    • ISBN-13: 9781416207863
    • Publisher: Sellers Publishing Inc
    • Published: September 2010
  • 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
  • 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 Cheese Chronicles: A Journey Through the Making and Selling of Cheese In America, from Field to Farm to Table

    By Liz Thorpe

    Our Price: $8.00
    • Format: Paperback
    • ISBN-13: 9780061451164
    • Publisher: Harper Collins
    • Published: August 2009
  • Cheese Companion: A Connoisseur's Guide

    By Judy Ridgway

    Our Price: $7.95
    • Format: Paperback
    • ISBN-13: 9780762419562
    • Publisher: Running Press
    • Published: October 2004
    This fully-updated guide to cheeses produced all around the world looks at the individual produce of farmhouse varieties as well as the best of the co-operative produced cheeses. Following a detailed introduction to the history of cheese, where and how it is made, the book contains a comprehensive directory of the world's best-known cheeses. Includes boxed information on location, distribution, and production, as well as the author's personal tasting notes, recipes, and serving guidelines. Index. Cheeses photographed in full-color. 160p.
  • Cheese Essentials: An Insider's Guide to Buying and Serving Cheese

    By Laura Werlin

    Our Price: $13.50
    • 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 T. 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.
  • 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.
  • Cheese Primer

    By Steven Jenkins

    Our Price: $18.95
    • Format: Paperback
    • ISBN-13: 9780894807626
    • Publisher: Workman Publishing
    • Published: November 1996
    Everything you need to know about the hundreds of cheeses that have recently become available in America, with detailed information on all the major cheeses from France, Italy and Switzerland, plus the best of Britain, Ireland, Spain &many other countries. Photos throughout. 608p.
  • Cheese and Wine: A Guide to Selecting, Pairing, and Enjoying

    By Janet Fletcher

    Our Price: $12.50
    • Format: Hardcover
    • ISBN-13: 9780811857437
    • Publisher: Chronicle Books
    • Published: September 2007
    Cheese and wine: a winsome pairing that will transform any party into a fun-filled celebration. Janet Fletcher, the food columnist for the 'San Francisco Chronicle' offers readers an elegant, easy-to-use guide to help you narrow the range for a perfect pairing. This is a international tour of cheeses with side trips to sample a range of wines. From excellent Vermont-made Cheddar to autumnal Rogue River Blue, you will learn how to appreciate the delightful balance of textures, flavors, and colors offered in cheese and wine.
  • Cheese: A Connoisseur's Guide to the World's Best

    By Max McCalman

    Our Price: $17.50
    • Format: Hardcover
    • ISBN-13: 9781400050345
    • Publisher: Clarkson Potter / Publishers
    • Published: August 2005
    Filled with indispensable information from America's foremost authority, Max McCalman, this reference is your road map to exploring the world of fine cheese. As the maitre fromager at New York's Picholine restaurant and author of 'The Cheese Plate,' McCalman has selected, tasted, and studied hundreds of cheeses, serving them to thousands of cheese lovers. And now he has created the definitive reference on the subject. 'Cheese' profiles about 200 of the world's best cheeses- and only the best- complete with all the practical information you could need and all the fascinating details you could want.