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Cheese cooking
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| Infos : | Dimensions: 200 x 255 mm |
France has a huge number of cheese designations, including AOC, AOP and IGP. What is less well known, however, is that cheese can be cooked in the same way as meat, fish or vegetables, and that it goes with almost everything.
Virginie Boularouah, a master cheese-maker and refiner whose family has lived in Paris since 1946, and Franck Schmitt, a journalist-photographer and recipe creator from Normandy, have put together over 70 delicious cheese recipes in this mouth-watering book. From aperitif to dessert, enjoy these delicious culinary creations while discovering some lesser-known cheeses such as Tignes blue cheese (cow’s milk) or Petit Baldo (ewe’s milk).
But first, they’ll tell you all about the history of cheese, its different milks, the art of maturing it and how to eat it. They’ll also answer the crucial question for every cheese lover: when is the best time to eat it and the art of cutting it, not forgetting the best way to pair it with wine.
Aperitifs, starters, main courses, desserts, sauces: a wide range of recipes to put cheese, so dear to French hearts, in the limelight.
A meal without cheese would be a shame!
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Franck Schmitt
Photographer, journalist and author, Franck Schmitt regularly works with the gourmet press and has written numerous books for Larousse, Mango, Ouest France, Ulmer... His training in hotel management and communications and his experience in culinary photography mean that he can handle projects from start to finish. With Gerfaut, he is the author of Terrines, pâtés, tourtes et rillettes, Pâtés en croûte, and La cuisine au beurre.