The most sensible cheeses and cheesemakers from all over the world, with the final word cheese-inspired recipes
Here is a sublime and entire travel of the paintings of cheese-making and consuming – from deciding on cultures, throughout the practises of creation that move continents to the simplest recipes to benefit from the ultimate product. superbly photographed and styled, Milk. Made. additionally contains profiles and interviews with one of the most inspiring and across the world well-known cheese connoisseurs from around the globe. From the Uplands Cheese corporation in Wisconsin to Carlos Petrini, founding father of sluggish foodstuff in Italy; from Connecticut nun mom Noella Marcellino, who's well known across the world for her uncooked milk cheese, to the maturation cellars at castle Des Rousse at the French/Swiss border, there's something for everyone.
This the last word advisor to cheese-making and the easiest cheeses of the realm.
Read or Download Milk. Made.: A Book About Cheese. How to Choose it, Serve it and Eat it. PDF
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