Fromages: A French Master's Guide to the Cheeses of France - Hardcover

Dominique Bouchait

 
9780847866731: Fromages: A French Master's Guide to the Cheeses of France
Hardcover
ISBN 10: 0847866734 ISBN 13: 9780847866731
Publisher: Rizzoli International Publications, 2019

Synopsis

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, mouldy 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, Valencay - which have been granted the appellation d origine protegee 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.

"synopsis" may belong to another edition of this title.

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.

From the Back Cover

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, mouldy 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, Valencay - which have been granted the appellation d origine protegee 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 this title" may belong to another edition of this title.

Publisher
Rizzoli International Publications
Publication date
2019
Language
English
ISBN 10 
0847866734
ISBN 13 
9780847866731
Binding
Hardcover
Edition number
1
Number of pages
240