The Definitive Guide to Canadian Artisanal And Fine Cheeses

by Pretty, Gurth

• ISBN13: 9781552857601
• ISBN10: 1552857603
• Format: Paperback
• Copyright: 2006-10-09
• Publisher: Midpoint Trade Books Inc

Summary

The most comprehensive guide to Canadian cheeses ever published.Chef Gurth Pretty is Canada's food and beverage ambassador. In his definitive guide, he introduces the country's cheesemakers, describes their cheeses, and provides 30 delicious recipes developed with the cheesemakers themselves.Canada's fine cheeses cross the country -- from Nova Scotia to British Columbia. Selections include those produced by David Wood of Salt Spring Island Cheese Company; the raw milk cheeses of La Bergerie aux 4 Vents; Ermite by the monks of Abbaye Saint-Benoît-du-Lac; Monforte Dairy's Toscano; and Emanuela Leoni s Leoni-Grana.There is also information provided for: Storing and serving cheese Purchasing the featured cheeses Locating cheese festivals and competitions Cheese and wine pairings.The varieties include cow, goat and sheep cheeses using raw, thermalized, pasteurized and organic milk. The Definitive Guide to Canadian Artisanal and Fine Cheeses is a cheese lover's delight.

Author Biography

Gurth Pretty is a professional chef, food writer, consultant and culinary tourism adviser.

Gurth Pretty is a professional chef, food writer, consultant and culinary tourism adviser.

Table of Contents

Thank You and Acknowledgements	p. 5
How The Definitive Guide to Canadian Artisanal and Fine Cheese Came About	p. 9
The Big Stink!: A Comic Look at the Evolution of the Canadian Cheese Industry	p. 11
A Cheese Primer	p. 16
Milk Terminology	p. 17
Cheese Categories	p. 18
Production Levels	p. 18
Buying and Storing Cheese	p. 19
Creating and Serving Cheese Platters	p. 20
The Cheesemakers
Nova Scotia	p. 22
Prince Edward Island	p. 36
New Brunswick	p. 42
Quebec	p. 50
Ontario	p. 204
Manitoba	p. 256
Alberta	p. 262
British Columbia	p. 270
Other Canadian Cheesemakers	p. 304
Cheese Related Information	p. 305
Recipes	p. 307
Glossary of Terms	p. 338
Bibliography	p. 339
Index by Cheese Name	p. 340
Index by Milk Type and Cheese Category	p. 344
Index by Cheesemaking Company	p. 350
Index by Recipe	p. 352
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