The Oxford Companion to Cheese (Oxford Companions)

Winner of the 2017 James Beard Award for Reference & Scholarship The discovery of cheese is a narrative at least 8,000 years old, dating back to the Neolithic era. Yet, after all of these thousands of years we are still finding new ways to combine the same four basic ingredients - milk, bacteria, salt, and enzymes - into new and exciting products with vastly different shapes, sizes, and colors, and equally complex and varied tastes, textures, and, yes, aromas. In fact, after a long period of industrialized, processed, and standardized cheese, cheesemakers, cheesemongers, affineurs, and most of all consumers are rediscovering the endless variety of cheeses across cultures. The Oxford Companion to Cheese is the first major reference work dedicated to cheese, containing 855 A-Z entries on cheese history, culture, science, and production. From cottage cheese to Camembert, from Gorgonzola to Gruyere, there are entries on all of the major cheese varieties globally, but also many cheeses that are not well known outside of their region of production. The concentrated whey cheeses popular in Norway, brunost, are covered here, as are the traditional Turkish and Iranian cheeses that are ripened in casings prepared from sheep's or goat's skin. There are entries on animal species whose milk is commonly (cow, goat, sheep) and not so commonly (think yak, camel, and reindeer) used in cheesemaking, as well as entries on a few highly important breeds within each species, such as the Nubian goat or the Holstein cow. Regional entries on places with a strong history of cheese production, biographies of influential cheesemakers, innovative and influential cheese shops, and historical entries on topics like manorial cheesemaking and cheese in children's literature round out the Companion's eclectic cultural coverage. The Companion also reflects a fascination with the microbiology and chemistry of cheese, featuring entries on bacteria, molds, yeasts, cultures, and coagulants used in cheesemaking and cheese maturing. The blooms, veins, sticky surfaces, gooey interiors, crystals, wrinkles, strings, and yes, for some, the odors of cheese are all due to microbial action and growth. And today we have unprecedented insight into the microbial complexity of cheese, thanks to advances in molecular biology, whole-genome sequencing technologies, and microbiome research. The Companion is equally interested in the applied elements of cheesemaking, with entries on production methodologies and the technology and equipment used in cheesemaking. An astonishing 325 authors contributed entries to the Companion , residing in 35 countries. These experts included cheesemakers, cheesemongers, dairy scientists, anthropologists, food historians, journalists, archaeologists, and on, from backgrounds as diverse as the topics they write about. Every entry is signed by the author, and includes both cross references to related topics and further reading suggestions. The endmatter includes a list of cheese-related museums and a thorough index. Two 16-page color inserts and well over a hundred black and white images help bring the entries to life. This landmark encyclopedia is the most wide-ranging, comprehensive, and reliable reference work on cheese available, suitable for both novices and industry insiders alike. Winner of the 2017 James Beard Award for Reference & Scholarship The discovery of cheese is a narrative at least 8,000 years old, dating back to the Neolithic era. Yet, after all of these thousands of years we are still finding new ways to combine the same four basic ingredients - milk, bacteria, salt, and enzymes - into new and exciting products with vastly different shapes, sizes, and colors, and equally complex and varied tastes, textures, and, yes, aromas. In fact, after a long period of industrialized, processed, and standardized cheese, cheesemakers, cheesemongers, affineurs, and most of all consumers are rediscovering the endless variety of cheeses across cultures. The Oxford Companion to Cheese is the first major reference work dedicated to cheese, containing 855 A-Z entries on cheese history, culture, science, and production. From cottage cheese to Camembert, from Gorgonzola to Gruyère, there are entries on all of the major cheese varieties globally, but also many cheeses that are not well known outside of their region of production. The concentrated whey cheeses popular in Norway, brunost, are covered here, as are the traditional Turkish and Iranian cheeses that are ripened in casings prepared from sheep's or goat's skin. There are entries on animal species whose milk is commonly (cow, goat, sheep) and not so commonly (think yak, camel, and reindeer) used in cheesemaking, as well as entries on a few highly important breeds within each species, such as the Nubian goat or the Holstein cow. Regional entries on places with a strong history of cheese production, biographies of influential cheesemakers, innovative and influential cheese shops, and historical entries on topics like manorial cheesemaking and cheese in children's literature round out the Companion's eclectic cultural coverage. The Companion also reflects a fascination with the microbiology and chemistry of cheese, featuring entries on bacteria, molds, yeasts, cultures, and coagulants used in cheesemaking and cheese maturing. The blooms, veins, sticky surfaces, gooey interiors, crystals, wrinkles, strings, and yes, for some, the odors of cheese are all due to microbial action and growth. And today we have unprecedented insight into the microbial complexity of cheese, thanks to advances in molecular biology, whole-genome sequencing technologies, and microbiome research. The Companion is equally interested in the applied elements of cheesemaking, with entries on production methodologies and the technology and equipment used in cheesemaking. An astonishing 325 authors contributed entries to the Companion, residing in 35 countries. These experts included cheesemakers, cheesemongers, dairy scientists, anthropologists, food historians, journalists, archaeologists, and on, from backgrounds as diverse as the topics they write about. Every entry is signed by the author, and includes both cross references to related topics and further reading suggestions. The endmatter includes a list of cheese-related museums and a thorough index. Two 16-page color inserts and well over a hundred black and white images help bring the entries to life. This landmark encyclopedia is the most wide-ranging, comprehensive, and reliable reference work on cheese available, suitable for both novices and industry insiders alike. **Winner of the 2017 James Beard Award for Reference & Scholarship**The discovery of cheese is a narrative at least 8,000 years old, dating back to the Neolithic era. Yet, after all of these thousands of years we are still finding new ways to combine the same four basic ingredients - milk, bacteria, salt, and enzymes - into new and exciting products with vastly different shapes, sizes, and colors, and equally complex and varied tastes, textures, and, yes, aromas. In fact, after a long period of industrialized, processed, and standardized cheese, cheesemakers, cheesemongers, affineurs, and most of all consumers are rediscovering the endless variety of cheeses across cultures.__The Oxford Companion to Cheese__Thealso reflects a fascination with the microbiology and chemistry of cheese, featuring entries on bacteria, molds, yeasts, cultures, and coagulants used in cheesemaking and cheese maturing. The blooms, veins, sticky surfaces, gooey interiors, crystals, wrinkles, strings, and yes, for some, the odors of cheese are all due to microbial action and growth. And today we have unprecedented insight into the microbial complexity of cheese, thanks to advances in molecular biology, whole-genome sequencing technologies, and microbiome research. The Companion is equally interested in the applied elements of cheesemaking, with entries on production methodologies and the technology and equipment used in cheesemaking.An astonishing 325 authors contributed entries to the, residing in 35 countries. These experts included cheesemakers, cheesemongers, dairy scientists, anthropologists, food historians, journalists, archaeologists, and on, from backgrounds as diverse as the topics they write about. Every entry is signed by the author, and includes both cross references to related topics and further reading suggestions. The endmatter includes a list of cheese-related museums and a thorough index. Two 16-page color inserts and well over a hundred black and white images help bring the entries to life.This landmark encyclopedia is the most wide-ranging, comprehensive, and reliable reference work on cheese available, suitable for both novices and industry insiders alike. The Discovery Of Cheese Is A Narrative At Least 8,000 Years Old, Dating Back To The Neolithic Era. Yet, After All Of These Thousands Of Years We Are Still Finding New Ways To Combine The Same Four Basic Ingredients--milk, Bacteria, Salt, And Enzymes--into New And Exciting Products With Vastly Different Shapes, Sizes, And Colors, And Equally Complex And Varied Tastes, Textures, And, Yes, Aromas. In Fact, After A Long Period Of Industrialized, Processed, And Standardized Cheese, Cheese Makers, Cheese Mongers, And Most Of All Consumers Are Rediscovering The Endless Variety Of Cheeses Across Cultures. The Oxford Companion To Cheese Is The First Major Reference Work Dedicated To Cheese, Containing 855 A-z Entries On Cheese History, Culture, Science, And Production. From Cottage Cheese To Camembert, From Gorgonzola To Gruyère, There Are Entries On All Of The Major Cheese Varieties Globally, But Also Many Cheeses That Are Not Well Known Outside Of Their Region Of Production. The Companion Also Reflects A Fascination With The Microbiology And Chemistry Of Cheese, Featuring Entries On Bacteria, Molds, Yeasts, Cultures, And Coagulants Used In Cheese Making And Cheese Maturing. It Also Includes Entries On Production Methodologies And The Technology And Equipment Used In Cheese Making. Edited By Catherine Donnelly. Includes Bibliographical References And Index. Cover......Page 1 THE OXFORD COMPANION TO CHEESE......Page 4 COPYRIGHT......Page 5 CONTENTS......Page 6 FOREWORD......Page 8 INTRODUCTION......Page 10 Approach and Features......Page 12 With Gratitude......Page 13 Animal Species, Breeds, and Husbandry......Page 14 Cheesemaking Process and Technology......Page 15 Cheeses......Page 16 Cheese Shops......Page 17 Equipment and Tools......Page 18 Organizations, Education, and Accreditation......Page 19 Regions......Page 20 Sensory and Functional Properties......Page 21 A......Page 22 B......Page 76 C......Page 120 D......Page 246 E......Page 268 F......Page 288 G......Page 332 H......Page 370 I......Page 398 J......Page 418 K......Page 426 L......Page 436 M......Page 486 N......Page 544 O......Page 560 P......Page 572 Q......Page 636 R......Page 640 S......Page 666 T......Page 742 U......Page 782 V......Page 790 W......Page 800 X......Page 824 Y......Page 826 Z......Page 830 Canada......Page 832 Germany......Page 833 Slovenia......Page 834 United States......Page 835 DIRECTORY OF CONTRIBUTORS......Page 836 INDEX......Page 850 Cover 1 THE OXFORD COMPANION TO CHEESE 4 COPYRIGHT 5 CONTENTS 6 FOREWORD 8 INTRODUCTION 10 Approach and Features 12 With Gratitude 13 TOPICAL OUTLINE OF ENTRIES 14 Animal Species, Breeds, and Husbandry 14 Biographies 15 Cheese Families and Classification 15 Cheesemaking Process and Technology 15 Cheeses 16 Cheese Shops 17 Chemistry 18 Cultural 18 Equipment and Tools 18 Health and Safety 19 Historical 19 Microflora and Cultures 19 Organizations, Education, and Accreditation 19 Pairings and Cuisine 20 Producers 20 Regions 20 Regulations and Designations 21 Sensory and Functional Properties 21 A 22 B 76 C 120 D 246 E 268 F 288 G 332 H 370 I 398 J 418 K 426 L 436 M 486 N 544 O 560 P 572 Q 636 R 640 S 666 T 742 U 782 V 790 W 800 X 824 Y 826 Z 830 APPENDIX: CHEESE MUSEUMS 832 Austria 832 Belgium 832 Canada 832 Finland 833 France 833 Germany 833 Italy 834 Japan 834 Netherlands 834 Slovenia 834 Switzerland 835 United Kingdom 835 United States 835 DIRECTORY OF CONTRIBUTORS 836 INDEX 850