The Oxford Companion to Cheese

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Language: Anglais
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849 p. · Hardback
The discovery of cheese is a narrative at least 8,000 years old, dating back to the Neolithic era. Yet, after all of these thousands of years we are still finding new ways to combine the same four basic ingredients - milk, bacteria, salt, and enzymes - into new and exciting products with vastly different shapes, sizes, and colors, and equally complex and varied tastes, textures, and, yes, aromas. In fact, after a long period of industrialized, processed, and standardized cheese, cheesemakers, cheesemongers, affineurs, and most of all consumers are rediscovering the endless variety of cheeses across cultures.
- Editorial Board
- Foreword
- Introduction
- Topical Outline of Entries
- Abbreviations
- The Oxford Companion to Cheese, A-Z entries
- Appendix: Cheese Museums
- Directory of Contributors
- Index
Dr. Catherine Donnelly, Editor-in-Chief, is a Professor of Nutrition and Food Science at the University of Vermont. She is the co-Director of the Vermont Institute for Artisan Cheese, America's first and only comprehensive academic research center devoted to artisan cheese.