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Cheese For Dummies

Cheese For Dummies

Culture Magazine, Laurel Miller, Thalassa Skinner, Ming Tsai (Foreword by)

ISBN: 978-1-118-14552-4

Aug 2012

408 pages



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.

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