Wiley
Wiley.com
Print this page Share

Cheese For Dummies

ISBN: 978-1-118-09939-1
408 pages
May 2012
Cheese For Dummies (1118099397) cover image
An accessible guide to selecting, cooking with, and making cheese

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, the everyday cheese lover needs more than simply his nose to make the best choice. Offering wise (and delicious!) advice on every page, Cheese For Dummies is a guide for anyone interested in making every mealtime with cheese a special occasion.

See More

Foreword xxi

Introduction  1

Part I: Getting to Know Cheese 7

Chapter 1: A Crash Course in Cheese 9

Chapter 2: Tracing Cheese from Farm to Table 17

Chapter 3: A Hard Look at Soft Cheeses 39

Chapter 4: Grate Tastes: Hard Cheeses 59

Part II: Choosing and Serving Cheese 73

Chapter 5: Using the Senses to Taste and Learn about Cheese 75

Chapter 6: Purchasing Pointers 85

Chapter 7: Serving and Storing Cheese 95

Part III: Cheese Around the World 109

Chapter 8: The Americas 111

Chapter 9: The British Isles and Ireland 135

Chapter 10: France 147

Chapter 11: Italy 165

Chapter 12: Spain, Portugal, and Other Mediterranean Countries 179

Chapter 13: The Rest of Europe 197

Chapter 14: Off-the-Map Cheesemaking 213

Part IV: Eating, Drinking, and Cooking with Cheese 229

Chapter 15: Making Cheese the Life of the Party 231

Chapter 16: Having a Drink with Your Cheese 245

Chapter 17: Cooking with Cheese, Pt. 1: Appetizers, Salads, and Sides 263

Chapter 18: Cooking with Cheese, Pt. 2: Main Dishes and Desserts 289

Chapter 19: Making Cheese at Home 317

Part V: The Part of Tens 331

Chapter 20: Ten of the World’s Most Bizarre Cheeses 333

Chapter 21: Ten of America’s Most Influential Artisanal Cheesemakers 339

Chapter 22: Ten Cheese Festivals You Shouldn’t Miss 345

Chapter 23: Ten Cheese Festivals You Shouldn’t Miss 351

Appendix: Metric Conversion Guide 357

Index 361

See More
culture magazine (www.culturecheesemag.com) covers everything to do with cheese, including travel, pairings, recipes, and DIY cheese.

Laurel Miller is a food and travel writer based in the Western U.S., contributing editor at culture, and culinary educator and owner of The Sustainable Kitchen.

Thalassa Skinner is co-founder of culture and a cheesemonger in Napa Valley, CA, where she is passionately involved with the local cheese, food, wine, and beer scene.

See More
May 02, 2012
Learn to become a true cheese connoisseur with 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 the specialty cheese industry growing at an unprecedented rate, this once humble food is now haute cuisine.

Cheese For Dummies (Wiley; May 2012; Paper) turns everyday cheese lovers into true connoisseurs, whether they are “newbies” looking to branch out from the familiar cheddar and Swiss, or more experienced caseophiles who want to enhance their cheese plates for their next dinner party.  Authors Laurel Miller and Thalassa Skinner of culture: the word on cheese have created a handy primer to everything there is to know about cheese, from learning about different rinds and styles and pairing it with the right wine, beer, or spirit to cooking with it or making your own at home.

With a foreword from Chef Ming Tsai, host of Emmy® nominated public television series Simply Ming, Cheese For Dummies contains information on cheese from all around the world and delicious recipes such as: 

  • Nectarine, Prosciutto & Arugula Salad with Crescenza
  • Crispy Cheese Croquettes
  • Grilled Sausages with Grapes, Wilted Greens and Pecorino Romano
  • Ginger-Poached Pears with Honey-Roquefort Ice Cream
  • New Classic Cheese Souffle
  • DIY Mozzarella and DIY Crème Fraiche

Offering wise (and delicious!) advice on every page, Cheese For Dummies is a guide for anyone interested in making every meal with cheese a special occasion.

Laurel Miller and Thalassa Skinner are available for interviews and can speak about:

  • How to assemble the perfect cheese plate;
  • How to perfectly pair your cheese with wine, beer, and other beverages;
  • The history of cheese and its role in different cultures around the world;
  • Tips for cooking with cheese;
  • Questions to ask your local cheesemonger;
  • Different styles and types of cheese, plus cheeses everyone should try;
  • How to properly store and care for purchased cheeses.
See More

Related Titles

Back to Top