500 CHEESES-HB 9789812751768

     This compendium of cheeses is packed full of information on selecting and tasting cheeses from around the globe, together with advice on sourcing, storing andpreparing your purchases. Learn how to choose the best cheese and how to serve, cook and even make your own cheese.

     Includes a tempting and wide-ranging collection of cheeses, arranged by type, from soft to hard - including fresh cheese, pasta filata, white and mixed mold, blue, washed rind and semi- hard cheese. Technical terms are explained, and the appellation systems which guarantee the quality of what you are buying are demystified. With 500 cheeses of all variations, you're sure to find exactly what you're looking for,making this the only cheese compendium you'll ever need.

     ROSERTA MUIR manages Sydney Seafood School at Sydney Fish Market, has a Master of Arts degree in Gastronomy,staurant reviewer, and trained cheese judge.She writes a regular cheese-tasting column for a national newspaper and numerous freelance food and beverage articles This is Roberta's second food book.

introduction
cheesemaking
selecting, storing Et serving
glossary
fresh cheeses
stretched-curd cheeses
bloom,/rind cheeses
washed rind cheeses
semi-soft cheeses
blue-veined cheeses
semi-hard Et hard cheeses
appellation systems
index Et credits