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American cheeses : the best regional, artisan, and farmhouse cheeses, who makes them, and where to find them

Author: Clark Wolf
Publisher: New York : Simon and Schuster, 2008.
Edition/Format:   Print book : English : 1st Simon & Schuster hardcover edView all editions and formats
Summary:
A descriptive survey of top-selected American cheeses celebrates the craft of artisanal cheese-making while sharing stories about how the nation's exceptional cheeses are manufactured, stored, and enjoyed.
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Material Type: Internet resource
Document Type: Book, Internet Resource
All Authors / Contributors: Clark Wolf
ISBN: 9780684870021 0684870029
OCLC Number: 224447526
Notes: Includes index.
Description: viii, 274 pages : illustrations ; 24 cm
Contents: LEARNING TO TASTE. What kind of food is cheese? --
How cheese happens --
Specialty, artisan, and farmstead cheese --
How to buy, store, and serve cheese --
The families of cheese --
How much is that goat cheese in the window? (or, take me to your liter) --
This with that: accompaniments and pairings --
What the heck is Rennet? --
It's a process --
Intolerance --
Wrapping, rinds, and ripening --
My favorite cheesemongers --
Hotbeds and bastions of cheese culture --
The Northeast and New England --
The South --
The Middle West --
The Wild West --
Awards, accolades, and endorsements --
Metric and other equivalences.
Responsibility: Clark Wolf ; photographs by Scott Mitchell.
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Abstract:

A descriptive survey of top-selected American cheeses celebrates the craft of artisanal cheese-making while sharing stories about how the nation's exceptional cheeses are manufactured, stored, and enjoyed.

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