No matter what cheese you make, it is actually done the same way all over the world. It starts with milk - from cow, goat, or sheep - which is acidified and then curdled. After cooking, draining, salting, pressing, and possibly adding molds, you have cheese after a few days, weeks, months, or years of ripening. Learn all about the different milk breeds and other factors that influence cheese. In Cheese Connoisseur, 420 different cheeses are covered, each provided with precise product information and depicted by modern illustrations. Assemble the ideal cheese board and discover the perfect wine-cheese combination. With Cheese Connoisseur, you bring a practical and modern-designed handbook into your home and learn not only the history of cheese but also the production process and the producing countries.
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