French cheeses
著者
書誌事項
French cheeses
Dorling Kindersley, 1996
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注記
Bibliography: p. 240
Includes index
内容説明・目次
内容説明
This guide gives an analytical profile of over 350 French cheeses. It describes each cheese's origins, constituents, shape, weight, fat content, best season, taste and recommended wines, as well as advising on how to buy, store, cut and serve cheese to gain maximum advantage of its flavour. Symbols and maps identify the origin of each cheese. It also provides information about the making of cheeses, from goat's cheeses produced traditionally by small farmers in alpine areas, to cheese produced in dairies with milk provided by cooperatives.
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