- Understand the steps in the production process
- Identify four types, 24 families, and 150 varieties of cheese
- Pair cheese expertly with different foods and drinks
- Create perfectly balanced cheese boards
- Serve 46 homemade recipes
The four cheese types include fresh (cream cheese, burrata, Halloumi, gjetost), soft (goat, Brie, poisses, Roquefort), firm (Morbier, Gouda, Cantal, cheddar), and hard (Gruyere, Emmentaler, pecorino, provola). Suggested pairings include feta roasted in fig leaves with peppercorns and preserved lemons; Munster with a Tripel pale ale, dessert wine, or gin; Stilton with black cherry jam, mango juice, or on pizza; and Grana in pesto or with sparkling or red wine according to the age. Once familiar with the varieties, put your favorite cheese to use in savory or sweet recipes, from Quesadillas to Parmesan Souffl, Frittata la Scamorza to Tartiflette, Linguine Carbonara to Khachapuri, or Cheesecake to Ricotta Pancakes. A glossary, selected bibliography, and indexes to the cheese varieties and the recipes complete the book.