Download World cheese book by Juliet Harbutt PDF

By Juliet Harbutt

From the grandest fromages to the best Feta and the main scrumptious Manchego, this publication celebrates the wonderful style, caliber and delight of significant cheeses from round the world.

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Explores cheese in its many excellent kinds - the technological know-how, the smells, the succulence. This booklet celebrates the diversity, caliber and delight of a few of the good cheeses from worldwide. It Read more...

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Sample text

Covered with herbs and chili peppers, this unusual artisan cheese is called the “flower of the maquis”—the maquis being the Corsican landscape. Not only does it look better than other cheeses, it also smells pretty good. It is also known as Brindamour. Figuette is sweet and has a lactic flavor. The delicious aromas come from the various coatings that it is given. FRANCE TASTING NOTES 58 Eat it with a little honey to enhance its sweetness and tone down its goaty flavor. Bergerac wines are light and therefore most appropriate with this cheese.

FRANCE TASTING NOTES It is excellent in salads and on cheese boards, and goes well with all lively, well-balanced red wines that have an aromatic note, such as Cornas, Lirac, and Jurançon. 6kg), drum 36 As a blue goat’s cheese, Bleu de Chèvre is a rare thing. Most French blues are made with cow’s milk and a few, such as Roquefort, are made using ewe’s milk. This cheese is produced on only a handful of small farms, mainly in the mountains, so it is little known outside the region. Bleu de Chèvre is dense with erratic patches of blue.

Don’t be alarmed by any white mold that grows down the cut surface; this just tells you the cheese is alive and well and trying to protect its soft interior from drying out. It’s best kept in its original paper or wax paper. Plastic wrap prevents the cheese from breathing; the ammonia released during ripening will be trapped and, within a day or so, the cheese will start to sweat. THE LADLE To achieve the smooth, voluptuous, custardlike interior and to prevent the fat and protein from being lost in the whey, cheesemakers must handle the fragile, floppy curd by hand, using a perforated ladle known as a pelle à brie, first used in the 12th century.

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