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Cheese For Dummies by Culture Magazine, Visit Amazon's Laurel Miller Page, search

By Culture Magazine, Visit Amazon's Laurel Miller Page, search results, Learn about Author Central, Laurel Miller, , Thalassa Skinner, Ming Tsai

Our target all through this booklet is to show you directly to cheese that you should savor and luxuriate in it in all of its clean, creamy, buttery, squeaky, difficult, elderly, crumbly, nutty, smelly glory. We additionally give you a few encouraged seasonal recipes that includes cheese and tempt you with descriptions of attention-grabbing kinds and types (donkey milk or cheese mites, anyone?). each one bankruptcy is split into sections, and every part includes details a couple of specific cheese-related subject, akin to ? How cheese is made and elderly, and an summary of cheesemaking phrases ? the several forms of cheese and rind varieties and the way to spot what you love ? the best way to purchase, serve, and shop cheese economically and competently ? the right way to cook dinner with cheese (we contain uncomplicated, stylish, seasonal recipes for inspiration), how one can make your personal cheese plate condiments, and find out how to make ricotta, mozzarella, and different clean cheeses no matter what points of cheese curiosity you, this ebook is designed for dog-earring and flipping, so have at it!

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Rather than dispose of surplus milk — a valuable source of protein, fat, and other nutrients — dairying cultures found ways to preserve it in the form of cheese or butter, whether through brining, drying, smoking, or burial. Cheese is but one of many forms of preserved foods. Vegetables, fruit, meat, and seafood were pickled, potted, canned, smoked, sun- or air-dried, cured/salted, or preserved in liqueur or other alcohol. The homesteading movement that has gained momentum among urbanites and home cooks in recent years is testimony to the enduring popularity of these foods and a practical, affordable, delicious way to make use of seasonal foods — regardless whether we grow them ourselves.

35 36 Part I: Getting to Know Cheese To help you understand what a PDO means, here’s an example using Roquefort cheese: This blue cheese from southern France is made from the milk of the Lacaune, Manech, or Basco-Béarnaise breeds of sheep. The cheese must be aged in the Cambalou caves of Roquefort-sur-Soulzon, where the Penicillium roqueforti mold that gives Roquefort its distinctive earthy characteristics grows.

Don’t believe us? ) Cheese is an equal opportunity food, as well as an ingredient that can enliven everything from bread or salad to soups and dessert, as we show you in Chapters 17 and 18. You can also make fresh cheese yourself, even if the closest you’ve ever been to a cow is the milk in your latte (look at Chapter 19 for instructions and encouragement). Ten reasons to eat some cheese, right now As if you need a reason (especially after reading about the nutritional benefits that follow)! But we understand that cheese can be both a financially and calorically detrimental habit.

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