Masterpiece of a work on cheese.Eight sections guide one through about all there is to know about the subject from a maitre fromager, cheese master.The sections begin with a history of the subject, then proceeding into a needful discussion of the difference between "artisanal" (handmade) versus "process" cheeses.Chapter Three breaksdown the steps in cheese making.
Chapter Four is a most profitable read, How to buy, store and serve various kinds of cheeses.Neat features here are "How Much? Per-Person Serving" Calculator and "How to Detach A Stuck Wrapper."
Section Five gets us where we want to grow, Tasting.It is remarkably similar to wine tasting, with descriptors such as color, modifiers, density, texture, flavor, and subjective elements.
Chapters Six and Seven are the meat of the book: Cheese Pairings and The Cheese Course.Here we learn to put all learned to use at the menu stage, be it appetizer, last course, or whole course itself.Here are practical suggestions with different settings and differing levels of expertise suggested.
Finally, a tour of the world of cheese, country by country with the author's assessment provided.What I really appreciate here is the addition of "Recommended Pairings" and "Similar Cheeses" .
This well done book will enhance anyone's delving into the world of fromage, with this expert guide moving us into new areas of exploration.
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