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Cheese and microbes
0
Type: Book
Cheese and microbes
0
Type: Book
A scientific overview of the association of microbes with cheese, through the lens of select cheese varieties that result due to surface mold ripening, internal mold ripening, rind washing, cave aging, or surface smear rind development.
The Modern Cheesemaker shows you how to make 18 cheeses, from the rich and gooey, to the wonderfully stinky, and all the cheeseboard favourites it includes simple, fresh cheeses such as mozzarella and ricotta, working up to salty and versatile halloumi, feta and paneer, perfect,…
There has been a huge growth in artisan cheese making in recent years; following hot on the heels of smoking, preserving and brewing - traditional techniques drawing a new audience. Use Morgan's easy-to-follow instructions and expert tips to become your own artisan cheesemaker m…
There has been a huge growth in artisan cheese making in recent years; following hot on the heels of smoking, preserving and brewing - traditional techniques drawing a new audience. Use Morgan's easy-to-follow instructions and expert tips to become your own artisan cheesemaker m…
'From the first time I met Morgan I knew she was a special talent. From making, storing and ageing to tasting, slicing and hunting out new cheeses, there seems to be nothing she doesn't know.' Simon RimmerThe Modern Cheesemaker shows you how to make 18 cheeses, from the rich and…
TRAVEL WRITING. Matt Feroze had a rather unusual dream: to become a cheesemonger in the highly competitive French cheese industry. To accomplish this, however, he would have to make huge sacrifices: give up a good job as an accountant in England and say goodbye to his friends an…
Matt Feroze had a rather unusual dream: to become a cheesemonger in the highly competitive French cheese industry. To accomplish this, however, he would have give up a good job in England and say goodbye to his friends and family, moving to a country in which he struggled with t…
TRAVEL WRITING. Matt Feroze had a rather unusual dream: to become a cheesemonger in the highly competitive French cheese industry. To accomplish this, however, he would have to make huge sacrifices: give up a good job as an accountant in England and say goodbye to his friends an…
As 'unfinished' commodities, living products whose qualities are not fully settled, handmade cheeses embody a mix of new and old ideas about taste and value. By exploring the life of cheese, Paxson helps rethink the politics of food, land, and labor today.