The Book of Cheese
Exploring the Cultural Significance of Cheese through a Rich Variety of Literary StylesBy Charles Thom, W. W. Fisk
Length9h 21m
About this audiobook
The Book of Cheese is a captivating anthology that delves into the rich and multifaceted world of cheese, exploring its cultural, historical, and gastronomical significance. Through a diverse array of essays and narratives, the collection offers a panoramic view of cheese's journey from a staple food to a celebrated culinary art. With contributions that range from poetic musings to scientific explorations, the anthology presents a tapestry of flavors and textures, inviting readers to ponder the artistry and craftsmanship involved in cheese-making. Notable pieces within the volume invite contemplation and appreciation of cheese beyond its taste, embedding it into broader discussions of tradition, community, and innovation. The anthology is edited by Charles Thom and W. W. Fisk, whose combined expertise in food history and cultural studies brings a scholarly rigor to the collection. Contributors come from various backgrounds, including renowned food writers and historians, whose collective voices illuminate the vital roles cheese has played in different societies and periods. This assemblage situates The Book of Cheese within conversations around food movements and heritage preservation, highlighting how cheese acts as a bridge connecting us to our past and present culinary practices. For those eager to savor a nuanced understanding of cheese, this anthology offers a rare opportunity to engage with multiple perspectives within one volume. The Book of Cheese serves not only as an educational resource but also as a celebration of the dialogues and stories that cheese inspires. Whether you are a culinary enthusiast or a scholar of cultural traditions, this collection will enrich your knowledge and stimulate your senses, making it an essential addition to any thoughtful reader's library.
Audiobook details
GenreOther, Literary Classics
Length9 hrs 21 mins
Narrated byListen with 1,000+ voices
FormateBook with Audio
Publish dateApr 26, 2021
LanguageEnglish
Table of contents
1Introduction
2PREFACE
3CHAPTER I: GENERAL STATEMENT ON CHEESE
4CHAPTER II
5THE MILK IN ITS RELATION TO CHEESE
Show all chaptersShow less
6TABLE I
7TABLE II
8CHAPTER III: COAGULATING MATERIALS
9CHAPTER IV: LACTIC STARTERS
10CHAPTER V: CURD-MAKING
11CHAPTER VI
12CLASSIFICATION: TABLE III
13CHAPTER VII: CHEESES WITH SOUR-MILK FLAVOR
14CHAPTER VIII: SOFT CHEESES RIPENED BY MOLD
15CHAPTER IX: SOFT CHEESES RIPENED BY BACTERIA
16CHAPTER X
17SEMI-HARD CHEESES
18TABLE IV
19TABLE V
20CHAPTER XI: THE HARD CHEESES
21CHAPTER XII: CHEDDAR CHEESE-MAKING
22CHAPTER XIII
23COMPOSITION AND YIELD OF CHEDDAR CHEESE
24TABLE VI
25TABLE VII
26TABLE VIII
27TABLE IX
28TABLE X
29TABLE XI
30TABLE XII
31TABLE XIII
32TABLE XIV
33CHAPTER XIV
34CHEDDAR CHEESE RIPENING
35TABLE XV111
36TABLE XVI
37TABLE XVII
38TABLE XVIII
39TABLE XIX
40DEFECTS IN CHEDDAR CHEESE
41CHEDDAR CHEESE JUDGING
42CHAPTER XV: THE SWISS AND ITALIAN GROUPS
43CHAPTER XVI: MISCELLANEOUS VARIETIES AND BY-PRODUCTS
44CHAPTER XVII: CHEESE FACTORY CONSTRUCTION, EQUIPMENT, ORGANIZATION
45CHAPTER XX
46MARKETING
47TABLE XXVI
48TABLE XXVII
49TABLE XXVIII
50TABLE XXIX
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