Cheeses and other dairy products - Jean-François Mallet

Encyclopedia of Food Products & Trades. A truly educational and practical cookbook, useful every day . Educational because it gives a voice to cheesemakers, dairy farmers, and producers who work daily with a product they have chosen to showcase. You will discover their expertise throughout the pages, as well as the different types of cheese, production methods, the seasons for enjoying them, and tips and tricks for presenting a cheese board. Practical because you will discover more than 100 illustrated recipes, current and easy to prepare every day. Blue cheeses, soft washed and bloomy rind cheeses, pressed cooked and uncooked cheeses, goat and sheep cheeses, not forgetting fresh cheeses and other dairy products and eggs found at cheese shops, all are highlighted in the recipes. Aligot; Mushrooms stuffed with Fourme d'Ambert; Chicken with Banon cream; Neufchâtel with raspberries and herbs; Mussels in Maroilles cream sauce; Comté and Reblochon croustade; Truffled Brie; Gratin of butternut squash with aged Mimolette cheese; Cervelle de Canut with fresh herbs; Brocciu fritters... The list is rich and delicious... Cheeses is the fourth volume of the Encyclopedia of Food Products & Trades.