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A transporting guide to all things cheese, from how and where it's made to how to truly taste it Meet Madame Fromage, aka Tenaya Darlington. A charming, witty, deeply knowledgeable and, above all, passionate caseophile—a fancy way of saying cheese lover—she's here to teach us pretty much everything we need to know about choosing cheese, tasting it, pairing it, and sharing it. Structured around the concept of eight tasting journeys, Madame Fromage takes us on tours through the cheese world. We skydive into fresh cheeses, like chevres, ricotta, and buffalo mozzarella. Trek through the Alpines, with its Emmentalers and Gruyeres. Go spelunking into stinky cheeses like Taleggio, Pont-l'Eveque, and the rank Langres. Take a geological adventure with aged cheeses, including Parmigiano Reggiano and Manchego, and hop on a blue cheese rock'n'roll tour—with their piercings and weird markings, these funky gorgonzolas, Roqueforts, and Stiltons are the rock stars of the cheese world. They also pair well with bourbon and elevate a burger, not to mention a wedge salad. Along the way we learn about pasture-raised animals, spend time with fearless cheesemakers, discover tips on creating next-level boards for every style of cheese. And find a bucket-list of 25 greats readers will want to tick off, one by one. For any curd nerd whose eyes light up at the mere mention of triple crème, it's a journey that can't be missed.

The brothers Kevin and Seamus Sheridan founded Sheridans Cheesemongers in 1995. Today, they are a brand name for cheese in Ireland, Europe, and the United States. Their distinctively branded crackers and biscuits are available at more than seventy retailers, such as Dean & DeLuca, Murray's, and Zingerman's. Together, they are a veritable cheese master class: absolutely everything you could possibly want to know about not only the great cheeses of the world but also the fascinating little handcrafted cheeses, those individual masterworks that showcase some cheese maker's genius, and also the specialty cheeses you may not think of first but may find that you enjoy far more than some of the bigger names.Sheridans'Guide to Cheese is a complete guide to cheese for both novice cheese lovers and mature connoisseurs alike. There's not much Kevin and Seamus have to say on the subject that isn't worth hearing—or reading—and this compendium is an indispensable handbook on cheese. Inside you'll find a country-by-country and style-by-style guide to cheeses of the world and heaps of practical advice on selecting, buying, aging, and storing cheese, as well as tasting notes to help you appreciate every kind you try. This is also an invaluable resource for assembling an ideal cheese plate, wine- and flavor-pairing notes, and even, here and there, a few useful recipes (such as a simply perfect risotto, which Seamus was taught in Italy by a parmesan maker).Skyhorse Publishing, along with our Good Books and Arcade imprints, is proud to publish a broad range of cookbooks, including books on juicing, grilling, baking, frying, home brewing and winemaking, slow cookers, and cast iron cooking. We've been successful with books on gluten-free cooking, vegetarian and vegan cooking, paleo, raw foods, and more. Our list includes French cooking, Swedish cooking, Austrian and German cooking, Cajun cooking, as well as books on jerky, canning and preserving, peanut butter, meatballs, oil and vinegar, bone broth, and more. While not every title we publish becomes a New York Times bestseller or a national bestseller, we are committed to books on subjects that are sometimes overlooked and to authors whose work might not otherwise find a home.

Consider this your invitation to world's greatest cheese party! Peek behind Philadelphia's largest and oldest cheese counter for a lively guide to pairing cheese with everything from beer and cocktails to olives and charcuterie. The store's resident cheese blogger, Madame Fromage, brings to life 170 of the world's greatest artisan cheeses, drawing on stories and knowledge from the store's third-generation owners. Accessible for cheese newcomers and connoisseurs alike, this guidebook breaks down the mysterious world of cheese into personality profiles like'Baby faces,''Vixens,''Mountain Men,''Stinkers,'and'Pierced Punks,'sliding along a scale of texture, age, and pungency. These cheeses are then paired off for occasions like Cocktails & Nosh, Cheese for One, Book Club Cheese Night, and Craft Beers & Artistan All-Stars. Also included are 30 recipes, from Zeke's Bacon Maple Grilled Cheese to Cheddar Ale Soup; an extensive dairy lexicon; and notes on how to taste cheese like a cheesemonger. Part recipe book, part family history, part cheese encyclopedia, Di Bruno Bros. House of Cheese is a fresh, new take on a favorite food group.

This crafty cookbook “transforms the tired cheese ball into a versatile make-ahead appetizer. Fun party food for the entertainer with a sense of humor'(Library Journal).Remember the nut-covered, pink-colored cheese balls served at grandma's house for the holidays? Well, these are not your grandma's cheese balls. Updated for contemporary tastes, Michelle Buffardi's cheese balls come in both savory and sweet flavors—from cheddar and blue cheese to Bing cherry, pecan, and beyond!And cheese balls are just the beginning. Many of the recipes, photographed in gorgeous full color, form adorable holiday-themed shapes, such as Easter egg, Thanksgiving turkey, and Christmas ornament, while other designs are just plain fun, like the Nacho Cat, Wise and Cheesy Owl, and others. With more than fifty inventive recipes and designs, Great Balls of Cheese is sure to be a favorite resource for every party planner.

Here is an easy-to-understand, beautifully illustrated guide to making cheese. It includes a basic overview of cheese manufacturing and aging, from the raw ingredients to the final product, and much more. With clear instructions, gorgeous photographs, and a glossary, this comprehensive guide will teach readers all about the fascinating processes that produce different kinds of cheese.This mouthwatering guide also includes a chapter profiling America's great contemporary artisanal cheesemakers and training programs. If you are drawn to the tradition of homemade and homegrown food, this book is for you. After you've made your own delicious cheese from scratch, this book will even show you how to pair it with complementary foods, drinks, and flavors. Impress friends, guests, and family members with your delicious new hobby!Skyhorse Publishing, along with our Good Books and Arcade imprints, is proud to publish a broad range of cookbooks, including books on juicing, grilling, baking, frying, home brewing and winemaking, slow cookers, and cast iron cooking. We've been successful with books on gluten-free cooking, vegetarian and vegan cooking, paleo, raw foods, and more. Our list includes French cooking, Swedish cooking, Austrian and German cooking, Cajun cooking, as well as books on jerky, canning and preserving, peanut butter, meatballs, oil and vinegar, bone broth, and more. While not every title we publish becomes a New York Times bestseller or a national bestseller, we are committed to books on subjects that are sometimes overlooked and to authors whose work might not otherwise find a home.

Here is an easy-to-understand, beautifully illustrated guide to making cheese. It includes a basic overview of cheese manufacturing and aging, from the raw ingredients to the final product, and much more. With clear instructions, gorgeous photographs, and a glossary, this comprehensive guide will allow the reader to learn all about cheese, from making it, to choosing it, to pairing it with the right wines.

'An enjoyable and helpful companion. The subject matter from a historical standpoint is fascinating. The research and time committed to this book are substantial.'— BookwormWhether you want to make Welsh Rarebit, Cheese Puffs, Fondue, and Camembert Savory or you want to learn more about British and Wisconsin Cheddars, Stilton, Emmentaler, Brick, Samsoe, Brie, Munster, Gorgonzola, and all the other fine cheeses of the world, you will find this guide an enjoyable and helpful companion.T. A. Layton, a noted British expert on cheese and wine, explores fascinating cheese legends and history, with separate chapters on the cheese in literature, how cheese is made, and the gastronomy of cheese. He also offers information on the buying, storing, and serving of cheese, in addition to hot and cold cheese recipes from around the world. The second part of the book profiles the cheeses, country by country, with details of all the original varieties and familiar imitations. Professional and amateur gourmets will prize these informal and enlightening discussions of more than 250 cheese varieties as well as the selection of 100 delectable recipes.