Fromages : An Expert's Guide to French Cheese

Dominique Bouchait

ISBN 10: 0847866734 / ISBN 13: 9780847866731

Published by Rizzoli International Publications Mär 2019, 2019

About this Item

Neuware - A French master fromager shares over 30 years of expertise in selecting, storing, and serving cheese - from Abondance to ValençayThere are many books about cheese, but this one features the professional knowledge and passion of a French master fromager who shares his expertise on making sense of the many cheese varieties--crumbly, creamy, buttery, moldy--for which France is famous. From farms in the pastoral French countryside and cheese caves in a medieval Alpine monastery to the dairy scientists and affineurs who comprise the world of modern French cheese, no other book that covers the entire cheese spectrum.The book begins with answers to 70 commonly heard questions -- from why there are crusts on some cheese to why is mimolette orange and why cheeses do not all smell alike - and sections explaining the basics of cheese-making and ripening, the nuances of cow, sheep, and goat milk, and the alchemy of essential probiotics used as starter cultures. The main part of the book pays tribute to France's 45 A.O.P. cheeses - such as Brie de Meaux, Maroilles, Morbier, Munster, Rocquefort, Valençay - which have been granted the appellation d'origine protégée guaranteeing origin and type. Each profile features a full-page photographic portrait with detailed text about terroir and origin, selection, tasting, presentation, serving, and wine pairing.

Seller Inventory # 9780847866731

Bibliographic Details

• Title: Fromages : An Expert's Guide to French Cheese
• Publisher: Rizzoli International Publications Mär 2019
• Publication Date: 2019
• Language: English
• ISBN 10: 0847866734
• ISBN 13: 9780847866731
• Binding: Buch
• Condition: Neu
• Dimensions: 256W x 200H x 27D millimeters 256 millimeters width by 200 millimeters height by 27 millimeters depth
• Weight: 1172 grams

About this title

Synopsis

A French master fromager shares over 30 years of expertise in selecting, storing, and serving cheese - from Abondance to Valençay

There are many books about cheese, but this one features the professional knowledge and passion of a French master fromager who shares his expertise on making sense of the many cheese varieties--crumbly, creamy, buttery, moldy--for which France is famous. From farms in the pastoral French countryside and cheese caves in a medieval Alpine monastery to the dairy scientists and affineurs who comprise the world of modern French cheese, no other book that covers the entire cheese spectrum.

The book begins with answers to 70 commonly heard questions -- from why there are crusts on some cheese to why is mimolette orange and why cheeses do not all smell alike - and sections explaining the basics of cheese-making and ripening, the nuances of cow, sheep, and goat milk, and the alchemy of essential probiotics used as starter cultures.

The main part of the book pays tribute to France's 45 A.O.P. cheeses - such as Brie de Meaux, Maroilles, Morbier, Munster, Rocquefort, Valençay - which have been granted the appellation d'origine protégée guaranteeing origin and type. Each profile features a full-page photographic portrait with detailed text about terroir and origin, selection, tasting, presentation, serving, and wine pairing.

About the Author

Dominique Bouchait as a child wanted to become an ornithologist, but his cheese business has become a passion he has managed to lead to its peak by becoming one of France's master fromagers awarded the title of Meilleur Ouvrier de France (MOF) in 2011. As an artisan cheesemaker for 30 years, Dominique Bouchait lives and works in the southwest of France where his family has owned a cheese shop cum grocer since the 1960s. He is also an important cheesemonger, and his company "Les Fromages du Mont Royal" was founded in 1991. http://www.fromagers-mont-royal.com