The Philosophy of Cheese

£10.00

From the first cheese, dating to 5000 BC, food journalist Patrick McGuigan travels through Feta’s relation to ancient faiths, the influence of monks on Munster, the rise of Roquefort and the global trade of Gouda. Discover how the household staple of Cheddar stands as a symbol for industrialization, and what Rogue River Blue can tell us about the artisan cheese renaissance happening in the US today.

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SKU: 9780712353779 Category: Tag:

Description

From the first cheese, dating to 5000 BC, food journalist Patrick McGuigan travels through Feta’s relation to ancient faiths, the influence of monks on Munster, the rise of Roquefort and the global trade of Gouda. Discover how the household staple of Cheddar stands as a symbol for industrialization, and what Rogue River Blue can tell us about the artisan cheese renaissance happening in the US today. If you’ve ever looked at a cheese rind and wondered “Can I eat this?,” The Philosophy of Cheese will set you right. Alongside surprising and little-known stories of much-loved cheeses, this book will teach you how to effectively store your cheese, how to pair it with alcohol for an exquisite tasting and how to create the cheeseboard of your dreams.

Additional information

Weight 0.204 kg
Dimensions 20.3 × 12.7 × 1.3 cm
Author

Publisher

Imprint

Cover

Hardback

Pages

112

Language

English

Edition
Dewey

641.373 (edition:23)

Readership

General – Trade / Code: K

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