The Complete Idiot's Guide to Cheeses of the World [Mass Market Paperback]

Steve Ehlers (Author), Jeanette Hurt (Author)

Book Description

Publication Date: April 1, 2008 | Series: The Complete Idiot's Guide

Any way you cut it, cheese has global appeal.

Cheese is one of the most varied and flavorful foods in the world. Its unique appeal lies in its range of textures, aromas, flavors, means of production, and milk sources. With this guide, readers will discover everything they need to know about European and American cheeses, including the growth of artisan cheeses, how to shop for cheese, combining cheese with food and drink, cooking cheese, and making cheese.
* Over the past two decades, the quality, availability and popularity of artisan cheeses has grown
* Cheese consumption has increased from 11.3 to 31.2 pounds per person over the last 30 years
* 1?3 of the supermarkets offer full-service cheese counters with up to 300 varieties

--This text refers to the Kindle Edition edition.

Editorial Reviews

Review

"Steve Ehlers is a knowledgeable and highly respected cheese man, and is also the second- generation owner of Larry's Brown Deer Market in Milwaukee, an unassuming store that happens to have -- in a state renowned for its cheeses -- one of the best cheese selections in the country. His co-author, Jeanette Hurt, is also a cheese connoisseur as well as an award-winning writer. Together, they have penned a very readable and informative reference book that should be a welcome addition to any serious cheese library. A new cheese book is always a good thing, especially one that is so up- to-date and so celebratory of American artisanal cheeses. The book amply covers the basics -- how cheese is made, the types of milk used, a history of cheesemaking and descriptions of the principal types of cheese -- and does it better than most."
-James Mellgren --This text refers to an out of print or unavailable edition of this title.

About the Author

Steve Ehlers is the owner of Larry's Brown Deer Market in Milwaukee, Wisconsin, which boasts one of the best cheese selections in the country. He is a frequent judge of international and national cheese contests, a member of the American Cheese Society, and is on the board of directors of the Dairy Business Innovation Center. He also teaches many workshops on cheese around the country.
Jeanette Hurt is an author with more than 16 years of professional writing experience, specializing in travel, wine, and food. --This text refers to an out of print or unavailable edition of this title.

Product Details

• Reading level: Ages 21 and up
  
• Mass Market Paperback: 336 pages
• Publisher: Alpha (April 1, 2008)
• Language: English
• ISBN-10: 1592577148
• ISBN-13: 978-1592577149
• Product Dimensions: 9 x 7.3 x 0.9 inches
• Shipping Weight: 13.6 ounces
• Average Customer Review: 4.3 out of 5 stars  See all reviews (6 customer reviews)
• Amazon Best Sellers Rank: #1,038,132 in Books (See Top 100 in Books)

Customer Reviews

Most Helpful Customer Reviews

11 of 11 people found the following review helpful:

5.0 out of 5 stars Must Have Book on Cheeses, July 9, 2008

By 

KNeven "KNeven" (Florida, USA) - See all my reviews

This review is from: The Complete Idiot's Guide to Cheeses of the World (Mass Market Paperback)

This book is a must-have addition to every cheese lover's library. The book is a fascinating look at the world of cheese and includes what you need to know about selecting, serving, enjoying and pairing cheese. The first part of the book covers what cheese is, how it's made and differences among cow, goat, and sheep milk cheeses. It spells out the rich history of cheese and explores the different types.

The next part of the books explores the best and most famous European cheeses from France and Italy to lesser-known varieties of Sweden and Finland. The third section deals with New World Cheese: artisan American, Canadian, Mexican and Latin American Cheese.

The final section is my personal favorite detailed with a plethora of tips on shopping for cheese, cheese storage, and cooking with cheese. I also learned how to have a cheese tasting and/or pairing, and even how to make cheese in my own kitchen.

There are absorbing little extras: " A cut above" is a space for bits of extra information. One of the ones I particularly enjoyed: "Not only is Edam shaped like a cannonball, but rounds of it were actually used in place of cannonballs in 1841, helping the Uruguayan fleet defeat the Argentinina navy."

"Stinky cheese" are warnings about challenging or confusing details in the cheese world, with tips on how to identify them and avoid or understand them. For example, "Though cheese is best served at room temperature, that rule might make it clash more with vodka. Vodka tastes best chilled, and when it is combined with something at room temperature, it falls flat. That's one reason why fresh chevre, which can be served chilled, goes well with vodka."

"Say Cheese" includes words that might be unfamiliar to you but are frequently used in the cheese world and defined here. A sample: "Despite its origins in Lazio, which is within spitting distance of Rome, most of what is labeled as Pecorino Romano is actually made on the island of Sardinia. For authentic Pecorino Romano, seek out cheese that is labeled `Genuino Pecorino Romano.'"

At the risk of sounding Cheesy, the book is comprehensive, well-written, interesting and fun.

7 of 7 people found the following review helpful:

5.0 out of 5 stars A Cut Above, September 7, 2008

By 

Dr. Sarah Dowhower (Wisconsin, USA) - See all my reviews

This review is from: The Complete Idiot's Guide to Cheeses of the World (Mass Market Paperback)

Although I am not completely ignorant of cheeses, reading the "Complete Idiot's Guide" actually taught me HOW MUCH I did not know about them. The book is a delightful mix of cheese history, humor, helpful hints and hopping good recipes. I have to say though, that Chapters 5-19 made me want to literally EAT my way through the book, one country at a time. Starting with cheeses of the Old World and ending with those of the Americas, Jeanette Hurt gave me a new gastronomic goal--to learn about and sample each new cheese she introduced.

As a reading educator, I appreciate how reader friendly this book is, including clear topical organization and many features for gathering nuggets of information, high points, and terms quickly--with advanced organizers before sections (called "In this Chapter"); sidebars entitled "A Cut Above," "Stinky Cheese" and "Say Cheese;" a summary of main points at the conclusion of each chapter; and a culminating glossary of key terms and other resources.

What a wonderful guide for those who want to become more enlightened about the ways of world cheeses and their mouthwatering properties.

3 of 4 people found the following review helpful:

5.0 out of 5 stars LOVE IT, April 14, 2009

By 

Annette Mercer (Los Angeles, CA USA) - See all my reviews
(REAL NAME)   

This review is from: The Complete Idiot's Guide to Cheeses of the World (Mass Market Paperback)

ABSOLUTELY AMAZING BOOK!

Everything I could ever want to know about cheese... tied up in a fun, exciting, easy to read book. It was incredibly helpful to me, a cheese illiterate, to really start to learn about cheese