Cheese : Exploring Taste and Tradition

by Michelson, Patricia

• ISBN13: 9781423606512
• ISBN10: 1423606515
• Format: Hardcover
• Copyright: 2010-04-10
• Publisher: Gibbs Smith

Summary

Patricia Michelson is founder of the London-based epicurean store and cafe La Fromagerie, voted best Specialist Food Shop 2005 by Observer Food Monthly magazine. Among her many supporters are Gordon Ramsay, Jamie Oliver, and Nigel Slater. In Cheese, she gives her expert guidance on world cheeses, including those from Europe, the U.S., Australia and New Zealand. The book details how to source, store, taste, and serve a fascinating collection of cheeses with around 100 recipes.

Table of Contents

Foreword	p. 6
What Is Cheese?	p. 8
The British Isles &Ireland	p. 14
Southwest &Southern England	p. 16
The Midlands &Wales	p. 24
Northern England &Scotland	p. 32
Ireland	p. 38
Features:
Keen's Farmhouse Cheddar	p. 20
Montgomery's Cheddar	p. 20
Colston Bassett Stilton	p. 28
Stichelton	p. 29
Ardrahan	p. 42
Durrus	p. 43
Gubbeen	p. 43
France	p. 44
Northern France	p. 46
Central France	p. 58
South &Southwest France	p. 72
Features:
Mimolette	p. 50
Poisses	p. 60
Soumaintrain	p. 61
Ami Du Chambertin	p. 61
Langres	p. 61
Fleur de Ch	p. 64
Cendr de Niort	p. 64
Mothais	p. 64
Bonde de Gtine	p. 64
Chabichou	p. 64
Salers Estive	p. 70
Cantal Laguiole	p. 70
Roquefort Carles	p. 77
Papillon	p. 77
Alpine	p. 82
French Alpine	p. 84
Swiss Alpine	p. 94
Italian Alpine	p. 98
German &Austrian Alpine	p. 106
Features:
Beaufort Chalet Alpage	p. 86
Fontina	p. 104
Italy	p. 110
Northern Italy	p. 112
Central & Southern Italy	p. 124
Features:
Gorgonzola Naturale	p. 119
Gorgonzola Dolce	p. 119
Parmigiano Reggiano	p. 122
Spain & Portugal	p. 134
North & Northeast Spain	p. 136
Central & Southern Spain	p. 142
Portugal	p. 146
Features:
Picos de Europa	p. 140
Manchego	p. 144
The Rest of Europe	p. 150
The Netherlands	p. 150
Scandinavia	p. 152
Poland, Greece, &Germany	p. 154
USA &Canada	p. 156
West Coast	p. 158
Central United States	p. 172
The East	p. 184
Canada	p. 204
Features:
Andante Farm: Cavatina, Cadence, Minuet, & Figaro	p. 164
Bleu Mont Dairy: Bleu Mont Cloth Cheddar & Lil Wil's Big Cheese	p. 172
Capriole Farmstead: Old Kentucky Tomme, Julianna, Sofia, O'Banon, Mont St. Francis, Piper's Pyramide, &Wabash Cannonball	p. 181
Jasper Hill Farm: Constant Bliss & Bayley
Hazen Blue	p. 185
Rawson Brook Fresh Chevre	p. 196
Three-Corner Field Farm: Battenkill Brebis, Shushan Snow, & Feta	p. 200
Australia & New Zealand	p. 208
Australia	p. 209
New Zealand	p. 212
Appreciating Cheese	p. 214
Recipes	p. 224
Directory of Cheeses	p. 296
Acknowledgments	p. 304
Table of Contents provided by Publisher. All Rights Reserved.

Excerpts

Keen's Farmhouse Cheddar Wincant on, Somerset The Keen family has farmed at Moorhayes, which is both arable and dairy, since 1899. The rather majestic 16th-century gabled farmhouse sits proudly on a hill overlooking the farmland, which in this part of Somerset is low-lying and prone to wet. The unpasteurized cow's milk cheese is made by hand using a traditional rennet, and what differentiates this Cheddar from, say, Montgomery's is its texture. Keen's has a heavier texture, with a spicy, deep, almost tingling sensation on the tongue, a nutty, fruity tang, and a rich, vigorous finish. The method of heating and pressing also differs from that of Jamie Montgomery's, but I think that in this little pocket of Somerset the terroir shows the way. I like Keen's Cheddar for its weighty chewiness, and the fact that it is a great cooking cheese.