The cheese handbook : a guide to the world's best cheeses, over 250 varieties described, with recipes

"An enjoyable and helpful companion. The subject matter from a historical standpoint is fascinating. The research and time committed to this book are substantial." — Bookworm Whether you want to make Welsh Rarebit, Cheese Puffs, Fondue, and Camembert Savory or you want to learn more about British and Wisconsin Cheddars, Stilton, Emmentaler, Brick, Samsoe, Brie, Munster, Gorgonzola, and all the other fine cheeses of the world, you will find this guide an enjoyable and helpful companion. T. A. Layton, a noted British expert on cheese and wine, explores fascinating cheese legends and history, with separate chapters on the cheese in literature, how cheese is made, and the gastronomy of cheese. He also offers information on the buying, storing, and serving of cheese, in addition to hot and cold cheese recipes from around the world. The second part of the book profiles the cheeses, country by country, with details of all the original varieties and familiar imitations. Professional and amateur gourmets will prize these informal and enlightening discussions of more than 250 cheese varieties as well as the selection of 100 delectable recipes. Whether you want to make Welsh Rarebit, Cheese Puffs, Fondue, and Camembert Savory or you want to learn more about British and Wisconsin Cheddars, Stilton, Emmentaler, Brick, Samsoe, Brie, Munster, Gorgonzola, and all the other fine cheeses of the world, you will find this guide an enjoyable and helpful companion. T. A. Layton, a noted British expert on cheese and wine, explores fascinating cheese legends and history, with separate chapters on the cheese in literature, how cheese is made, and the gastronomy of cheese. He also offers information on the buying, storing, and serving of cheese, in addition to hot and cold cheese recipes from around the world. The second part of the book profiles the cheeses, country by country, with details of all the original varieties and familiar imitations. Professional and amateur gourmets will prize these informal and enlightening discussions of more than 250 cheese varieties as well as the selection of 100 delectable recipes. --Provided by publisher Title Page 1 Copyright Page 2 Contents 4 Part I—Cheese in General 6 I. Cheese in Literature 7 II. How Cheese is Made 17 III. Buying, Storing, Keeping and Serving Cheese 24 IV. Cheese Dishes, Hot and Cold 27 V. The Gastronomy of Cheese 38 Part II—Cheeses by Countries 46 America 47 Argentina 49 Australia 49 Austria 49 Belgium 50 Brazil 50 Canada 50 Chile 51 Czechoslovakia 51 Denmark 51 Egypt 53 Finland 53 France 53 Germany 68 Great Britain 69 Greece 78 Holland 78 Hungary 79 India 79 Ireland 79 Italy 80 Japan 82 Mexico 83 New Zealand 83 Norway 83 Portugal 84 Spain 84 Sweden 84 Switzerland 85 Turkey 87 Venezuela 88 Yugoslavia 88 Appendix I—Additional Cheese Varieties 89 Appendix II—Additional Cheese Recipes 91 Index of Cheeses 104