Paperback: 352 pages
Publisher: DK; New edition (July 7, 2015)
Product Dimensions: 8.2 x 1 x 9.4 inches
Shipping Weight: 2.5 pounds (View shipping rates and policies)
Average Customer Review: 4.6 out of 5 stars See all reviews (53 customer reviews)
Best Sellers Rank: #100,944 in Books (See Top 100 in Books) #51 in Books > Cookbooks, Food & Wine > Cooking by Ingredient > Cheese & Dairy #151 in Books > Science & Math > Agricultural Sciences > Animal Husbandry #3116 in Books > Engineering & Transportation > Engineering
My husband loves cheese particularly the strong kind. And when I saw this title in the Tasty DK boutique I knew that it could be interesting for my husband. Whenever he can try something new, he will jump on the opportunity. I remember driving in the country once and he saw a sign announcing you can purchase fresh goat cheese at a farm. Needless to say that he had to stop and try it out. So we went to the farm, entered the small store and tasted goat cheese... Personally, I couldn't care less about it because I find it tastes as the animal smells. But he liked it and purchased some on the spot. I will admit I am picky about cheese. While I like the soft and semi-soft kind, my husband prefers the strong and flavored ones. Mind you I am always willing to try it and sometimes I discover some new flavours of cheese that I like.The book is divided into 12 sections:Introduction: understanding cheese, using this book, fresh cheeses, aged fresh cheeses, soft white cheeses, semi-soft cheeses, hard cheeses, blue cheeses, flavor-added cheeses, the perfect cheeseboard.France: Beaufort, Brie de Meaux, Comté, Epoisses de Bourgogne, Reblochon de Savoie, Roquefort, Sainte-Maure de Touraine.Italy: Gorgonzola, Mozzarella di Bufala, Parmigiano-Reggiano, Taleggio.Spain and Portugal: Mahòn, Manchego.Great Britain and Ireland: Cheddar, Stilton, Yarg Cornish Cheese, Caboc, Caerphilly.
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