Cheese For Dummies From a pungent Gorgonzola to the creamiest
Brie, the world of cheese involves a vocabulary of taste second
only to wine. With the rise of artisanal cheeses, this once
humble food made from curdled milk is now haute cuisine. And to
make the new world of cheese less intimidating, Laurel Miller
and Thalassa Skinner have created a handy primer to selecting
cheese, pairing cheese with wine, cooking with cheese, and
making cheese. In Cheese For Dummies, everyday cheese lovers
will learn how to become true cheese connoisseurs. Not only will
readers get a look at how different cheeses are made around the
world, in Cheese For Dummies, they'll develop enough of a palate
to discern which cheese is right for them. - Explains how to
assemble the perfect cheese plate - Includes recipes for cooking
with cheese - Details how to make five cheeses, including
Mozzarella, Chevre, and Ricotta - Supplemented with a 16-page
photo insert With artisanal and imported cheeses now common to
mainstream grocery stores,