The Oxford Companion to Cheese
by Mateo Kehler , Dr Catherine Donnelly
Editor: Oxford University Press
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The discovery of cheese is a tale of at least 8000 years, dating from the Neolithic eraYet after all these thousands of years, we are still finding new ways to combine the same four basic ingredients of milk, bacteria, salt, and enzymes – into new and exciting products of very different shapes, sizes, and colors, and just as complex and varied tastes, textures, and, yes, flavors.In fact, after a long period of industrialized, processed and standardized cheese, cheese dairy, cheese creamers, ripeners, and most of all consumers rediscover the infinite variety of cheeses through the culturesThe Oxford Companion to Cheese is the first major reference book dedicated to cheese, containing 855 A-Z entries on cheese history, culture, science, and productionFrom cottage cheese to Camembert, from Gorgonzola to Gruyère, there are entries on the main varieties of cheese worldwide, but also many cheeses that are not well known outside their region of production.The whey concentrate of cheeses popular in Norway, brunost, are discussed here, as are the traditional Turkish and Iranian cheeses are matured in natural casings prepared from sheep or goat skinThere are entries on the species of animals whose milk is commonly (cow, goat, sheep) and not so often (think yak, camel, and reindeer) used in making cheese, as well as inscriptions on a very large number of breeds within each species, such as Nubia, goat or Holstein cowRegional entrances to the premises with a strong history of cheese production, biographies of influential cheese makers, innovative and influential cheese shops, and historical entries on topics such as the seigneurial of cheese making and children’s literature cheeses complete the Eclectic Cultural Companion’s coverThe Companion also reflects the fascination of microbiology and chemistry, cheese, with entries on bacteria, molds, yeasts, cultures and coagulants used in the manufacture of cheese and cheese maturationThe flowers, the veins
Mateo Kehler , Dr Catherine Donnelly – The Oxford Companion to Cheese – Free
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