A First Course in Cheese: Bedford Cheese Shop by Charlotte Kamin, Nathan McElroy

By Charlotte Kamin, Nathan McElroy

Even if you're a newbie or ponder your self a gourmand, the Bedford Cheese Shop's a primary direction in Cheese will give you every little thing you must learn about the right way to decide upon, flavor, pair, and revel in the wealthy, scrumptious, and sundry kinds of cheeses from world wide. With beautiful imagery all through, you'll learn:- The technology of the cheese-making process.- the various diversified and top sorts of cheeses to be had, from cheddar, gouda, mozzarella, chvre and extra- find out how to top pair cheese with drinks and different meals- the various getting older environments and why they topic to a cheese lover- instruments of the alternate and correct garage notes- scrumptious recipes for difficult and smooth cheeses alike- exact information regarding areas, composition, and masses moreOnce you've taken this primary direction, you'll by no means suppose intimidated by means of the sizeable choice at your neighborhood cheesemonger back, as you're armed with the information that you're going to stroll domestic with the best cheese in hand.

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Extra resources for A First Course in Cheese: Bedford Cheese Shop

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Cheeses are fickle little beings that, like humans and animals, have an ideal environment where they will thrive and grow into their perfect selves. Each cheese needs a specific “incubator,” if you will, to cultivate the flavors and textures desired for the marketplace. “Cave” is a catchall term for a controllable aging environment that helps cheeses achieve their desired end results. These “caves” may be high-tech, white, sterile walk-in refrigeration units, or rustic mold- and bacteria-filled cellars that have been carved out of mountainsides.

Yes, we know that it can be intimidating. We also know that you have a love or, at the very least, an interest in cheese. Whether you have very little knowledge about cheese and only a slight idea of what you like or have a fairly high level of cheese knowledge, the important thing to remember is that in the shop, we cheesemongers are there to help you articulate and understand what it is that you are actually looking for. You have come to the right place because cheesemongers are professionals—people who have dedicated years of their lives to learning and understanding the ways of the curd.

Cheeses are sensitive, individual little beings, with each type needing different aging conditions to mature properly. The role of the affineur is to carefully calibrate that aging process to ensure that a cheese ages to perfection and achieves its ideal flavor and texture profile. While some affineurs specialize in a particular style of cheese, they understand the needs of all cheeses. Aging facilities need to have optimal temperature, airflow, and humidity, and all of these aspects need to be controlled.

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