The Complete Book of Cheese: History, Techniques, Recipes, Tips By Anne-Laure Pham & Mathieu Plantive is a cheese lover’s dream book!
Preview
This essential reference covers all aspects of the four cheese styles – including 150 varieties; how to select, serve, savour, and store them; and 46 recipes from around the world.
This comprehensive book provides a complete overview of cheese so readers can recognise the properties of each family: their history, ingredients, production and aging processes, seasonality, flavour profiles, and pairing affinities.
Expert tips for choosing which cheese to buy, how to serve and store it, and the best ways to appreciate its nuances give readers the confidence to:
- Understand the steps in the production process
- Identify four types, 24 families, and 150 varieties of cheese
- Pair cheese expertly with different foods and drinks
- Create perfectly balanced cheese boards
- Serve 46 homemade recipes
The four cheese types include fresh (cream cheese, burrata, Halloumi, gjetost), soft (goat, Brie, Époisses, Roquefort), firm (Morbier, Gouda, Cantal, cheddar), and hard (Gruyere, Emmentaler, pecorino, provola).
Suggested flavour pairings include feta roasted in fig leaves with peppercorns and preserved lemons; Munster with a Tripel pale ale, dessert wine, or gin; Cantal with black cherry jam, mango juice, or on pizza; and Grana in pesto or with sparkling or red wine according to the age. Once familiar with the varieties, put your favourite cheese to use in savoury or sweet recipes, from Quesadillas to Parmesan Soufflé, Frittata à la Scamorza to Tartiflette, Spaghetti Carbonara to Khachapuri, or Cheesecake to Ricotta Pancakes. A glossary, selected bibliography, and indexes to the cheese varieties and the recipes complete the book.
Review
Anne-Laure Pham is a culinary journalist, columnist, and author. Mathieu Plantive is a cheesemonger who runs Racines, a cheese shop in Nantes, France. And their combined knowledge of cheese is extraordinary. And delicious!
If you want to know about cheese, it’s history, the varieties and recipes – this beautiful and very comprehensive book reveals all. Full of expert information and photos so good they make your mouth water! Explore the world of cheese, not just French fromages but cheeses from other countries too. From production to food and drink pairings – the book is full of anecdotes, tips and fascinating facts written in an engaging way with recipes at the end – sweet and savoury.
A cheese lover’s dream!
The Complete Book of Cheese: History, Techniques, Recipes, Tips by Anne-Laure Pham and Mathieu Plantive (Flammarion, 2024)
