The Definitive Guide to Canadian Artisanal and Fine Cheese

The most comprehensive guide to Canadian cheeses ever published. Chef Gurth Pretty is Canada's food and beverage ambassador. In his definitive guide, he introduces the country's cheesemakers, describes their cheeses, and provides 30 delicious recipes developed with the cheesemakers themselves. Canada's fine cheeses cross the country -- from Nova Scotia to British Columbia. Selections include those produced by David Wood of Salt Spring Island Cheese Company; the raw milk cheeses of La Bergerie aux 4 Vents; Ermite by the monks of Abbaye Saint-Benoît-du-Lac; Monforte Dairy's Toscano; and Emanuela Leoni s Leoni-Grana. There is also information provided for: Storing and serving cheese Purchasing the featured cheeses Locating cheese festivals and competitions Cheese and wine pairings. The varieties include cow, goat and sheep cheeses using raw, thermalized, pasteurized and organic milk. The Definitive Guide to Canadian Artisanal and Fine Cheeses is a cheese lover's delight.

The Murray's Cheese Handbook

Not long ago, few restaurants served a cheese course and supermarkets rarely offered anything but generic, mass-produced cheese. Since then, America has become a nation caught in a bewildering but delicious avalanche of cow, sheep, and goat cheeses, including delectable artisanal and farmstead varieties. In this timely new handbook, Rob Kaufelt, cheese purveyor to Manhattan’s top restaurants and owner of Murray's Cheese Shop, a Greenwich Village landmark, Murray’s Cheese Shop, guides us through the pleasant predicament of choosing from the myriad offerings from around the world. Sized to slide easily into purse or pocket, The Murray’s Cheese Handbook makes it a snap for readers to: find taste descriptions, prices, and ratings of any of the hundreds of widely available cheeses Kaufelt has evaluated understand the five main types of cheese and get answers to frequently asked questions host a cheese tasting know when a cheese is at its peak or past its prime find lists of top ten cheeses by type and best choices under 5 learn the right way to serve a cheese course In the way that Andrea Immer Robinson’s Wine Buying Guide and Zagat’s made wining and dining simpler and more pleasurable, this practical, passionate handbook opens up a mouthwatering world of creamy, sharp, and tangy delights.

Perils and Pleasures of Domesticating Goat Cheese

A humorous recounting of how Coach Farm was created. Located in Columbia County in upstate New York, it is one of the largest goat dairies in the U.S., producing a line of goat cheeses made in the tradition of French farmstead goat cheese.

Ultimate Cheesecake Cookbook

Light-hearted and easy-to-follow recipe instructions for making dozens of delicious cheesecakes - some fancy enough for your most formal dinner parties, some so easy they're practically instant. Recipes include: Butter Nut Cheesecake, Apricot Almond Cheesecake, Strawberry Rhubarb Cheesecake, Chocolate Mint Cheesecake, Jamocha Cheesecake, Ginger Pear Cheesecake, No-Bake Cheesecakes. Plus, the authors reveal the secrets to perfect cheesecake every time!

Tomatoes and Mozzarella

Some flavor combinations are just classic: strawberries and cream, chocolate and peanut butter, olive oil and garlic. One of the most classic and universal of combinations is Tomatoes and Mozzarella, and our new book celebrates this time-honored pairing with 100 simple, sophisticated recipes. This book goes beyond the caprese salad to show just how versatile these two ingredients are. Corn Waffles with Mozzarella and Summer Salsa make a great savory brunch dish, while Ruby Grapefruit, Tomato, and Mozzarella Salad or Pizza Margherita is perfect for a light lunch. Wild Mushroom Macaroni and Cheese or Southwestern Grilled Salmon with Tomato-Chili Oil are memorable dinners no matter what the time of year, and easy Herbed Bocconcini with Sun-Dried Tomato Dipping Sauce will wow cocktail party guests! The beautiful full-color photographs and contemporary design will thrill readers and inspire them to rediscover the simple pleasures of these flavor soulmates.

All American Cheese and Wine Book

2004 James Beard Award Winner for Single Subject 2004 IACP Award Nominee for Wine, Beer, or Spirits Category They're a perfect pair. They're meant for each other. They're wine and cheese, cheese and wine. We may know the classic combinations--cheddar and port, blue cheese and Sauternes, goat cheese and Sauvignon Blanc--and appreciate their ethereal marriage of flavors and textures. But as Laura Werlin reveals in this book, there's a whole world of perfect pairings to discover. In her follow-up to the IACP Award-winning The New American Cheese, Werlin guides us to matching the extraordinary artisan cheeses being made across America with our own incomparable wines. Her story begins with an overview of the seven basic styles of cheese, from fresh, tangy chevre to buttery, soft-ripened camembert to nutty, aged gouda. She explains how each is made, what flavor qualities each has, and what types of wines will generally bring out the best in each category of cheese. She offers the same kind of overview for American wines, paying particular attention to those produced by the smaller boutique wineries. Guidelines for combining American cheese and wine, clues for making the perfect pairs, and charts showing the ideal combinations at a glance make this book an indispensable resource. The book also includes profiles of 50 American cheesemakers and winemakers and 55 delectable recipes for dishes that use cheese or feature cheese by itself. Werlin has organized the recipes with entertaining in mind, and offers creative ideas for hors d'oeuvres, pizzas, cheese plates, picnics, and desserts. The book also includes an extensive listing of cheesemakers and winemakers around the country with mail-order information.

Making Great Cheese

New in paperback. Cheese making is a great kitchen craft - easy, fun to do, and enormously satisfying. It's a great way to spend a rainy afternoon and a great way to dazzle dinner guests. Includes no-fail recipes for 30 flavorful cheeses from favorites like Danish blue, smoked Parmesan, and ricotta to unusual specialties like a Norwegian Gjetost and a pungent raciette. There's a cheese to please very palate. Plus, 18 recipes for extravagant cheese fare - appetizers like Gorgonzola Mascarpone Torte...breads like Harvest Cheddar Poppy...entrees like Ravioli Tuscano.

Cheese Primer

Beard Award! How to judge, buy, store, serve, pair with wine and savor the world's cheeses. Some recipes.

The Cheese Course

Nothing complements a good meal with friends like an exquisite selection of fine cheeses, whether it's a grape leaf-lined platter of ricotta with honey, red pears and roasted chestnuts; a decorative Spanish tile topped with sheep's milk cheeses; or a simple Italian salad of crostini dripping with melted fontina and white truffle oil. The elegant tradition of the after-dinner cheese course is rapidly gaining popularity as part of home entertaining. Written by best-selling author and award-winning food writer Janet Fletcher, The Cheese Course describes the wonderful array of artisanal cheeses now available, offering suggestions for presentations as well as wine pairings and fruit and nut accompaniments. This book is rounded out with 50 sweet and savory recipes for salads, breads and desserts that match deliciously with cheese.

Cheese Board

When a tiny cheese shop opened for business on a quaint Berkeley street in 1967, there was little hint of what the shop—and the neighborhood—would grow into over the next 30 years. The Cheese Board became a collective a few years later, and Chez Panisse opened across the street, giving birth to one of the country’s most vibrant food neighborhoods, the epicenter of California’s culinary revolution. Known and loved by locals and travelers alike, the Cheese Board is equal parts bakery, cheese store, pizzeria, and gathering place—a patchwork of the local community, where a passion for good food runs deep. For the first time ever, The Cheese Board presents the classic recipes that have made the store one of the San Francisco Bay Area’s most acclaimed gourmet destinations. Complete with a history of the shop and neighborhood, a cheese primer, and all the classic recipes—including the corn-cherry scones, cheese rolls, and zampanos, all of which have a cult following—The Cheese Board is as rich and varied as the institution that inspired it.

Cheese : Italian Pantry Collection

Each Italian Pantry book is unique in style, content and recipes. A short history of the Italian food product is followed by a detailed description of the production techniques and notes for evaluating and appreciating the regional differences. Italy has a very complex food culture, with distinctly different cheese, pasta, olive oil and cured meats in each region and even within certain towns. These books take a geographical approach to the regional specialties, with maps showing the area of production, notes on the product of that region and typical recipes using the distinct produce of that area. The Italian Pantry books are valuable references for culinary students and professionals as they are scholarly and technically informative. Lavish color photos of each type of cheese, pasta, olive oil, cured meat and prepared dishes (with recipes), provide a very pleasant browse or read. Details on 30 regional cheeses from Asiago to Valtellina Casera.

French Cheese : Eyewitness Companions

Cataloguing the wide varieties of cheeses found in France, this highly informative reference provides essential information on each type of cheese, as well as advice as what wince to drink as accompaniment and the history of each flavor. At-a-glance fact-boxes give size, weight, style, and maturation time for each cheese. Maps locate the area of production for each cheese Suitable for both the novice and the connoisseur

Grilled Cheese

Toasted golden in a pan or browned to melty perfection under the broiler, grilled cheese is the ultimate comfort food -- and a meal in itself. And believe it or not, it just got better. Author Marlena Spieler has created 50 mouthwatering new takes on this fromagophile's favorite. Her tantalizing pairings range from hearty Sage Sausage and Jack Cheese with Preserved Lemon to Melted Alpenzell, Emmentaler, Pear, and Cumin. There are also plenty of new twists on the tried and true, such as Smoky Bacon and Cheddar with Chipotle Relish or Fresh Mozzarella, Prosciutto, and Fig Jam. Oozing with cheese suggestions, an array of quick-to-make mustards, and tips on choosing the perfect bread for each sandwich, this cookbook will make anyone stand up and say cheese! Marlena Spieler is the author of over 50 cookbooks published worldwide and has written for Bon Appetit and Saveur. She writes the award-winning food column The Roving Feast, and is a three-time James Beard nominee. Born in Sacramento, California, she currently lives in Hampshire, England.

Home Cheese Making

The classic home cheese making primer has been updated and revised to reflect the increased interest in artisanal-quality cheeses and the availability of cheese making supplies and equipment. Here are 85 recipes for cheeses and other dairy products that require basic cheese making techniques and the freshest of ingredients, offering the satisfaction of turning out a coveted delicacy. Among the step-by-step tested recipes for cheese varieties are farmhouse cheddar, gouda, fromage blanc, queso blanco, marscarpone, ricotta, and 30-minute mozzarella. Recipes for dairy products include crème fraíche, sour cream, yogurt, keifer, buttermilk, and clotted cream. There are also 60 recipes for cooking with cheese, including such treats as Ricotta Pancakes with Banana Pecan Syrup, Cream Cheese Muffins, Broiled Pears and Vermont Shepherd Cheese, Prosciutto and Cheese Calzones, and Grilled Vegetable Stacks with Roasted Red Pepper Sauce. Profiles of home cheese makers and artisan cheese makers scattered throughout the text share the stories of people who love to make and eat good cheese. Plus information on how to enjoy homemade cheeses, how to serve a cheese course at home, cheese tips, lore, quotes, cheese making glossary, and more.

American Farmstead Cheese

This comprehensive guide to farmstead cheese explains the diversity of cheeses in terms of historical animal husbandry, pastures, climate, preservation, and transport--all of which still contribute to the uniqueness of farm cheeses today. Discover the composition of milk (and its seasonal variations), starter cultures, and the chemistry of cheese. The book includes: A fully illustrated guide to basic cheesemaking Discussions on the effects of calcium, pH, salt, and moisture on the process Ways to ensure safety and quality through sampling and risk reduction Methods for analyzing the resulting composition You will meet artisan cheesemaker Peter Dixon, who will remind you of the creative spirit of nature as he shares his own process for cheesemaking. Alison Hooper, cofounder of Vermont Butter & Cheese Company, shares her experience--both the mistakes and the successes--to guide you in your own business adventure with cheese. David and Cindy Major, owners of Vermont Shepherd, a sheep dairy and cheese business, tell the story of their farm and business from rocky beginning to successful end.