Fromages : A French Master's Guide to the Cheeses of France
Book Details
Format
Hardback or Cased Book
ISBN-10
0847866734
ISBN-13
9780847866731
Publisher
Rizzoli International Publications
Imprint
Rizzoli International Publications
Country of Manufacture
CN
Country of Publication
GB
Publication Date
Mar 5th, 2019
Print length
240 Pages
Weight
1,168 grams
Dimensions
20.60 x 25.80 x 2.20 cms
Product Classification:
Cookery / food by ingredient: egg, cheese and dairy productsCooking with dairy products
Ksh 6,600.00
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Quality
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A French master fromager shares over 30 years of expertise in selecting, storing, and serving cheese - from Abondance to Valençay.
A French master fromager shares over 30 years of expertise in selecting, storing, and serving cheese - from Abondance to Valençay
There are many books about cheese, but this one features the professional knowledge and passion of a French master fromager who shares his expertise on making sense of the many cheese varieties--crumbly, creamy, buttery, moldy--for which France is famous. From farms in the pastoral French countryside and cheese caves in a medieval Alpine monastery to the dairy scientists and affineurs who comprise the world of modern French cheese, no other book that covers the entire cheese spectrum.
The book begins with answers to 70 commonly heard questions -- from why there are crusts on some cheese to why is mimolette orange and why cheeses do not all smell alike - and sections explaining the basics of cheese-making and ripening, the nuances of cow, sheep, and goat milk, and the alchemy of essential probiotics used as starter cultures.
The main part of the book pays tribute to France''s 45 A.O.P. cheeses - such as Brie de Meaux, Maroilles, Morbier, Munster, Rocquefort, Valençay - which have been granted the appellation d''origine protégée guaranteeing origin and type. Each profile features a full-page photographic portrait with detailed text about terroir and origin, selection, tasting, presentation, serving, and wine pairing.
There are many books about cheese, but this one features the professional knowledge and passion of a French master fromager who shares his expertise on making sense of the many cheese varieties--crumbly, creamy, buttery, moldy--for which France is famous. From farms in the pastoral French countryside and cheese caves in a medieval Alpine monastery to the dairy scientists and affineurs who comprise the world of modern French cheese, no other book that covers the entire cheese spectrum.
The book begins with answers to 70 commonly heard questions -- from why there are crusts on some cheese to why is mimolette orange and why cheeses do not all smell alike - and sections explaining the basics of cheese-making and ripening, the nuances of cow, sheep, and goat milk, and the alchemy of essential probiotics used as starter cultures.
The main part of the book pays tribute to France''s 45 A.O.P. cheeses - such as Brie de Meaux, Maroilles, Morbier, Munster, Rocquefort, Valençay - which have been granted the appellation d''origine protégée guaranteeing origin and type. Each profile features a full-page photographic portrait with detailed text about terroir and origin, selection, tasting, presentation, serving, and wine pairing.
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