CHEESE BASICS
What Is Cheese?
Terms Every Cheese Lover Should Know
How Cheese Is Made
Affinage: Finishing School for Cheese
Cheese Math: Facts and Figures
Highlights from Cheese History
Good Milk Makes Good Cheese
Milk Types
Get It Together: Coagulation
What Is Rennet?
Microbes 101
Moisture in Cheese
Cheese Outerwear
Types of Cheese
Fresh Cheeses
Brined Cheeses
Bloomy Rinds
Alpine Cheeses
Cheddars
Goudas
Blue Cheeses
Pasta Filata Cheeses
Washed-Rind Cheeses
Smoked and Flavored Cheeses
Processed Cheese and Process Cheese Foods
Natural Cheeses
Domestic Artisan Cheeses
Cheese Geography
Why Some Cheeses Melt Differently
Appellation Systems
EATING CHEESE
How to Buy Cheese
Make Friends With Your Cheesemonger
Which Cheeses Should You Buy?
How to Store Cheese
How to Wrap Cheese
Cheese: Your New Favorite No-Cook Meal
How to Build a Festive Cheese Board for Entertaining
What to Do with Leftover Cheese
How to Pair Cheese and Beer
How to Pair Cheese and Wine
Friendly Flavors: Cheese and Food Pairings
COOKING WITH CHEESE
How to Make the Best Grilled Cheese Sandwich
How to Cook Halloumi
How to Make the Ultimate Baked Brie
Love Fondue? Try Raclette
NEXT-LEVEL CHEESE LOVER STUFF
Cheese Equipment and Supplies
How to Host a Cheese Tasting
Sample Tasting Sheet
How to Make Cheese at Home
Essential Cheese Travel
Copyright © 2020 by Alexandra Jones. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
