This pleases me muchly, knowing that my fav’rite füd is made better through science. And that there are 2-volume 3rd edition books written on it. Am I the only one who gets hungry reading the table of contents for volume 2, “Major Cheese Groups”?!
- Diversity of Cheese Varieties: An Overview
General Aspects of Cheese Technology
Extra-hard Varieties
Cheddar Cheese and Related Dry-salted Cheese Varieties
Gouda and Related Cheeses
Cheeses with Propionic Acid Fermentation
Surface Mould-ripened Cheeses
Blue Cheese
Bacterial Surface-ripened Cheeses
Cheese Varieties Ripened in Brine
Pasta-filata Cheeses
Cheeses made from Ewes’ and Goats’ Milk
Acid- and Acid/Rennet-curd Cheeses Part A: Quark, Cream Cheese and Related Varieties
Acid- and Acid/Rennet-curd Cheeses Part B: Cottage Cheese
Acid- and Acid/Rennet-curd Cheeses Part C: Acid-heat Coagulated Cheeses
Pasteurized Processed Cheese and Substitute/Imitation Cheese Products
Cheese as an Ingredient
There is world of cheeses I have yet to discover+eat!!!
Found years ago on Megatokyo.
–gnad
