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Cheese: Selecting, Tasting, and Serving the World's Finest
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Cheese: Selecting, Tasting, and Serving the World's Finest Paperback - 2003

by Alix Baboin-Jaubert


From the publisher

The selection of handcrafted cheeses available in the United States is growing all the time, as is the popularity of the cheese course. With 365 varieties of cheese lavishly illustrated and listed in enough detail to satisfy novices and experts alike, this comprehensive guide to all families and nationalities of cheese includes facts about their crafting, and offers advice on seasonal selections, serving and tasting, building the proper cheese plate, sauces, cutlery, and storage. Profiled by region and family, each cheese is pictured in full color and includes optimal pairing suggestions. Appenzel (Swiss), Vieillevie, Gouda, cheddar, and other cheeses are listed with presentation and tasting tips, the best time of day to serve and taste, and prime accompaniments. The book includes an index of cheeses and a glossary of terms.

First line

IN THE BEGINNING, THE MILK FROM COWS, GOATS, OR SHEEP WAS SIMPLY COOLED ON THE FARM IMMEDIATELY AFTER MILKING.

Details

  • Title Cheese: Selecting, Tasting, and Serving the World's Finest
  • Author Alix Baboin-Jaubert
  • Binding Paperback
  • Edition 1st
  • Pages 213
  • Volumes 1
  • Language ENG
  • Publisher Laurel Glen Publishing, San Diego CA
  • Date January 2003
  • Illustrated Yes
  • ISBN 9781571458902 / 1571458905
  • Weight 1.28 lbs (0.58 kg)
  • Dimensions 8.66 x 6.58 x 0.59 in (22.00 x 16.71 x 1.50 cm)
  • Library of Congress Catalog Number 2002027856
  • Dewey Decimal Code 641.373
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Cheese: Selecting, Tasting, and Serving the World's Finest

Cheese: Selecting, Tasting, and Serving the World's Finest

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Cheese: Selecting, Tasting, and Serving the World's Finest

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Cheese

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Cheese: Selecting, Tasting, and Serving the World's Finest

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Cheese: Selecting, Tasting, and Serving the World's Finest

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