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By: Jenny Linford | Series: Food Lover's Guide
Dive into the world of cheese from producer to board, with 80 tastings and ideas for pairings with tips for building a perfect cheeseboard to enjoy at home.
One of the most ancient of food traditions, cheese and cheesemaking is found across the globe. As reliant on process, ingredients, and terroir as wine, artisanal cheesemaking is experiencing a new boom thanks to the growing interest in craft food production. Taking you from dairy farm to whey, wheel to board, as well as exploring the history of cheesemaking around the world, The Cheese Lover's Guide breaks down a vast topic so that even the most amateur cheese lover can start the journey to become a cheese connoisseur.
With 80 tastings of both artisanal cheese from smaller craft makers, and enormously popular larger mass producers, the detailed and comprehensive tasting notes will offer a point of difference to other recipe-led cheese books currently on shelves. Structured around cheese type (washed-rind, aged, blue, creamy, semi-soft, hard, and fresh) you can learn about key features, how they are made today, and the regions that make them. The tasting course format will allow you to cultivate your palette and build cheeseboards at home, while specific drink suggestions for feature cheeses allow for perfect pairings from the comfort of your own armchair.
Dive into the world of cheese from producer to board, with 80 tastings and ideas for pairings with tips for building a perfect cheeseboard to enjoy at home.
One of the most ancient of food traditions, cheese and cheesemaking is found across the globe. As reliant on process, ingredients, and terroir as wine, artisanal cheesemaking is experiencing a new boom thanks to the growing interest in craft food production. Taking you from dairy farm to whey, wheel to board, as well as exploring the history of cheesemaking around the world, The Cheese Lover's Guide breaks down a vast topic so that even the most amateur cheese lover can start the journey to become a cheese connoisseur.
With 80 tastings of both artisanal cheese from smaller craft makers, and enormously popular larger mass producers, the detailed and comprehensive tasting notes will offer a point of difference to other recipe-led cheese books currently on shelves. Structured around cheese type (washed-rind, aged, blue, creamy, semi-soft, hard, and fresh) you can learn about key features, how they are made today, and the regions that make them. The tasting course format will allow you to cultivate your palette and build cheeseboards at home, while specific drink suggestions for feature cheeses allow for perfect pairings from the comfort of your own armchair.
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