Search Results for: farmhouse cheeses of ireland

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Farmhouse Cheeses Of Ireland

Farmhouse Cheeses of Ireland PDF
Author: Glynn Anderson
Publisher: Gill & Macmillan Ltd
ISBN: 1848899688
Size: 43.69 MB
Format: PDF, ePub, Mobi
Category : Cooking
Languages : en
Pages : 390
View: 3403

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Ireland is home to a range of cheeses whose excellence is recognised internationally. At the forefront are farmhouse cheesemakers whose world is explored here for the first time in a comprehensive guide to the producers and the cheeses they make. Each cheese is described in detail, its characteristics such as colour, texture, aroma and flavour. Cheese facts are presented with easy-to-read icons indicating the species/breed of animal milked, whether the milk is raw or pasteurised, if traditional or vegetarian rennet is used, and whether the cheese is produced under organic principles. Supporting information includes the history of cheesemaking in Ireland, how cheese is made and best conserved, and resources for cheese lovers. Derry Clarke, Ross Lewis, Catherine Fulvio, Clodagh McKenna, Denis Cotter, Darina Allen, Rachel Allen and others contribute Irish farmhouse cheese recipes. Lavish photography complements this exploration of the world of Irish cheeses.

The Oxford Companion To Cheese

The Oxford Companion to Cheese PDF
Author:
Publisher: Oxford University Press
ISBN: 0199330891
Size: 74.70 MB
Format: PDF
Category : Cooking
Languages : en
Pages : 849
View: 5564

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Winner of the 2017 James Beard Award for Reference & Scholarship The discovery of cheese is a narrative at least 8,000 years old, dating back to the Neolithic era. Yet, after all of these thousands of years we are still finding new ways to combine the same four basic ingredients - milk, bacteria, salt, and enzymes - into new and exciting products with vastly different shapes, sizes, and colors, and equally complex and varied tastes, textures, and, yes, aromas. In fact, after a long period of industrialized, processed, and standardized cheese, cheesemakers, cheesemongers, affineurs, and most of all consumers are rediscovering the endless variety of cheeses across cultures. The Oxford Companion to Cheese is the first major reference work dedicated to cheese, containing 855 A-Z entries on cheese history, culture, science, and production. From cottage cheese to Camembert, from Gorgonzola to Gruyère, there are entries on all of the major cheese varieties globally, but also many cheeses that are not well known outside of their region of production. The concentrated whey cheeses popular in Norway, brunost, are covered here, as are the traditional Turkish and Iranian cheeses that are ripened in casings prepared from sheep's or goat's skin. There are entries on animal species whose milk is commonly (cow, goat, sheep) and not so commonly (think yak, camel, and reindeer) used in cheesemaking, as well as entries on a few highly important breeds within each species, such as the Nubian goat or the Holstein cow. Regional entries on places with a strong history of cheese production, biographies of influential cheesemakers, innovative and influential cheese shops, and historical entries on topics like manorial cheesemaking and cheese in children's literature round out the Companion's eclectic cultural coverage. The Companion also reflects a fascination with the microbiology and chemistry of cheese, featuring entries on bacteria, molds, yeasts, cultures, and coagulants used in cheesemaking and cheese maturing. The blooms, veins, sticky surfaces, gooey interiors, crystals, wrinkles, strings, and yes, for some, the odors of cheese are all due to microbial action and growth. And today we have unprecedented insight into the microbial complexity of cheese, thanks to advances in molecular biology, whole-genome sequencing technologies, and microbiome research. The Companion is equally interested in the applied elements of cheesemaking, with entries on production methodologies and the technology and equipment used in cheesemaking. An astonishing 325 authors contributed entries to the Companion, residing in 35 countries. These experts included cheesemakers, cheesemongers, dairy scientists, anthropologists, food historians, journalists, archaeologists, and on, from backgrounds as diverse as the topics they write about. Every entry is signed by the author, and includes both cross references to related topics and further reading suggestions. The endmatter includes a list of cheese-related museums and a thorough index. Two 16-page color inserts and well over a hundred black and white images help bring the entries to life. This landmark encyclopedia is the most wide-ranging, comprehensive, and reliable reference work on cheese available, suitable for both novices and industry insiders alike.

Irish Farmhouse Cheese Recipes

Irish Farmhouse Cheese Recipes PDF
Author: Jane Russell
Publisher: Robert Hale
ISBN: 9780954572419
Size: 28.39 MB
Format: PDF
Category : Cooking
Languages : un
Pages : 64
View: 1464

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The revival of Irish farmhouse cheesemaking, dating from as recently as the late 1970s, has inspired a wide range of cheeses that have won international acclaim, and have played an important part in the food culture boom in Ireland. This book contains some 70 simple easy-to-cook recipes using Irish farmhouse cheeses. There is also a list of shops and supermarkets stocking Irish farmhouse cheese in Ireland and the UK.

Ireland

Ireland PDF
Author: Mike Bunn
Publisher:
ISBN: 9781855858411
Size: 39.24 MB
Format: PDF, ePub, Mobi
Category : Cooking
Languages : en
Pages : 224
View: 1196

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Emerald-green land, an oasis at the tip of Europe...with a new brand of excellence served up high on the Irish table: mouthwatering cheeses, seafood, beef, fish, and lamb, as well as soda bread and spice buns that melt in your mouth. With the country's fertile, loamy soil to yield fine produce and herbs; grassy fields to feed dairy cattle; plentitude of animals from rabbits to pheasant to catch and cook; and ocean waters teeming with fish, there's a cornucopia of fresh and wonderful foods to choose from. Not to mention the pubs, with the best ales and most excellent whiskeys in the world. Take a taste of Ireland as you tour through its rivers and lakes, plains and countrysides. It's an unrivaled voyage.

Bulletin

Bulletin PDF
Author:
Publisher:
ISBN:
Size: 77.61 MB
Format: PDF, ePub, Docs
Category : Dairying
Languages : en
Pages :
View: 584

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Sant

Sant   PDF
Author:
Publisher:
ISBN:
Size: 34.37 MB
Format: PDF, ePub, Docs
Category : Alcohol
Languages : en
Pages :
View: 3658

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Farm Food

Farm   Food PDF
Author:
Publisher:
ISBN:
Size: 20.38 MB
Format: PDF, Mobi
Category : Agriculture
Languages : en
Pages :
View: 6782

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Jane Grigson S British Cookery

Jane Grigson s British Cookery PDF
Author: Jane Grigson
Publisher: Atheneum Books
ISBN:
Size: 35.20 MB
Format: PDF, ePub, Docs
Category : Cookery, British
Languages : en
Pages : 231
View: 6429

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