Une présentation des différentes familles de fromages et de leurs méthodes de fabrication. Avec des conseils pour associer les fromages au type de pain et de vin correspondant ainsi que pour constituer des plateaux équilibrés. Les auteurs proposent également plus de cinquante recettes sucrées et salées : tartiflette, soufflé, mac and cheese, cheesecake, entre autres.

Klappentext

This essential reference covers all aspects of the four cheese styles—including 150 varieties; how to select, serve, savor, and store them; and forty-six recipes from around the world.

 Understand the steps in the production process
 Identify 4 types, 24 families, and 150 varieties of cheese
 Pair cheese expertly with different foods and drinks
 Create perfectly balanced cheese boards
 Serve 46 homemade recipes

The four cheese types include fresh (cream cheese, burrata, Halloumi, gjetost), soft (goat, Brie, Époisses, Roquefort), firm (Morbier, Gouda, Cantal, cheddar), and hard (Gruyere, Emmentaler, pecorino, provola). Suggested pairings include feta roasted in fig leaves with peppercorns and preserved lemons; Munster with a Tripel pale ale, dessert wine, or gin; Stilton with black cherry jam, mango juice, or on pizza; and Grana in pesto or with sparkling or red wine according to the age. Once familiar with the varieties, put your favorite cheese to use in savory or sweet recipes, from Quesadillas to Parmesan soufflé, Frittata à la Scamorza to Tartiflette, Linguine Carbonara to Khachapuri, or Cheesecake to Ricotta Pancakes. A glossary, selected bibliography, and indexes to the cheese varieties and the recipes complete the book.