Cheese: How to Choose, Serve and Enjoy [Paperback]

Sunset Books (Author)

Product Details

• Paperback: 96 pages
• Publisher: Sunset Pub Co; 1st edition (October 1986)
• Language: English
• ISBN-10: 0376022620
• ISBN-13: 978-0376022622
• Product Dimensions: 10.6 x 8 x 0.3 inches
• Shipping Weight: 10.4 ounces
• Average Customer Review: 5.0 out of 5 stars  See all reviews (1 customer review)
• Amazon Best Sellers Rank: #3,005,855 in Books (See Top 100 in Books)

Customer Reviews

Most Helpful Customer Reviews

5.0 out of 5 stars Hungry for Cheese Recipes and Information?, June 23, 2001

By 

Rebecca Johnson "The Rebecca Review" (Washington State) - See all my reviews
(COMMUNITY FORUM 04)    (TOP 50 REVIEWER)    (HALL OF FAME REVIEWER)    (VINE VOICE)    (REAL NAME)   

This review is from: Cheese: How to Choose, Serve and Enjoy (Paperback)

My recent favorite is a book by Paula Lambert called The Cheese Lover's Cookbook & Guide, but who can resist a book for $2.95 which is exactly what was paid for a book originally costing $6.95. A real deal if you love cheese, as this includes beautiful pictures of the cheese making process.

Do you love to eat cheese curds? We go out of our way to find a local cheese factory where we can buy them. They have a lighter texture and pg. 8 explains how the curds are pressed into blocks. No wonder....this ruins the wonderful texture of curds. If one had the choice, one might only eat cheese curds. My paternal grandmother, God bless her soul for introducing me to cheese curds, used to freeze a block of cheddar cheese and then break it apart for us. It is a wonderful childhood memory as we also ate grapes and other delicious foods at her home.

While there are more selections than ever in the world of cheese, you will find a gallery of famous cheeses. Gorgonzola, Roquefort, Stilton, American Blues, French Blues, Scandinavian Blues (Danish is a personal favorite), Brie, Camembert, Soft-Ripened, Cheddar and Cheddar's English cousins are set out in style. Recently I found a "Green" cheese and see it is featured as a Sage Derby. Feta, Fontina, Fontal, Cottage Cheese, Cream Cheese, Double and Triple Creams, Mascarpone, Ricotta, Chevre, Goat Cheese, Asiago, Dry Jack, Kasseri, Parmigiano Reggiano, Pecorino, Sbrinz, Edam, Gouda, Leyden, Cantal, Cantelet, Friulano, Jack Cheeses, Beer Cheese, Bel Paese, Esrom, Havarti, Limburger, Munster, Oka, Pont Leveque, Port du Salut, Monastery Cheeses, Schloss, Livarot, Maroilles, Crescenza, taleggio, Caciocavallo, Mozzarella, Provolone, Appenzeller, Emmenthaler, Gruyere, Raclette, American Swiss, Samsoe, Svenbo, Comte, Goutu, Beaufort, jarlsberg and many other cheese are displayed in full-color pictures with a description on the right of each selection.

The first 31 pages display cheese in all its glory. If you love cheese, this is a must-have cookbook for that section alone. The recipes follow, using delicious cheeses to die for.

Baked Brie in Crust, Gorgonzola Cheese Torta, Aspic-Glazed Cheese (very pretty as they include flowers and herbs under the glaze), cheese puffs, pizza, soufflés, crepes, fondues, sauces, breads, pasta and sweet treats will inspire you to go beyond using cheddar cheese. Page 91 shows a cheese board you wish was real and includes sliced pears and edible flowers.

A chart of "Cheese Families" graces the inside back cover. If you love cheese, don't miss out on a very valuable find for a great price. The cover is well "orange" with a selection of cheeses. Oh, before I forget, it also comes with a cheese pronunciation guide. Very handy!

~The Rebecca Review