EAN: 9780847866731

FROMAGES - DOMINIQUE BOUCHAIT GEBUNDEN

A French master fromager shares over 30 years of expertise in selecting  storing  and serving
cheese - from Abondance to ValençayThere are many books about cheese  but this one features the
professional knowledge and passion of a French master fromager who shares his expertise on
making sense of the many cheese varieties--crumbly  creamy  buttery  moldy--for which France is
famous. From farms in the pastoral French countryside and cheese caves in a medieval Alpine
monastery to the dairy scientists and affineurs who comprise the world of modern French cheese
no other book that covers the entire cheese spectrum.The book begins with answers to 70
commonly heard questions -- from why there are crusts on some cheese to why is mimolette orange
and why cheeses do not all smell alike - and sections explaining the basics of cheese-making
and ripening  the nuances of cow  sheep  and goat milk  and the alchemy of essential probiotics
used as starter cultures.The main part of the book pays tribute to France's 45 A.O.P. cheeses -
such as Brie de Meaux  Maroilles  Morbier  Munster  Rocquefort  Valençay - which have been
granted the appellation d'origine protégée guaranteeing origin and type. Each profile features
a full-page photographic portrait with detailed text about terroir and origin  selection 
tasting  presentation  serving  and wine pairing.

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