Serious Cheese: Free E-Book from the USDA, 'Cheese Varieties and Descriptions' | Serious Eats: "The book covers more than 400 cheeses from Abertam ('a hard cheese made from ewe's milk in the region of Carlsbad, Bohemia') to Zomma (a Turkish 'plastic-curd, Caciocavallo-type cheese that is very much like Katschkawalj'). The introduction also contains a nice (if superficial) history of cheesemaking, and includes a nod to the American dairy industry, which in 1953 was largely factory-based and mechanized."

Now that I've taken and miserably failed the Cheese Quiz, this is a must-download.

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