{"product_id":"2940014407724","title":"The Complete Book Of Cheese","description":"[Illustration: Contents]\u003cbr\u003e\u003cbr\u003e1 I Remember Cheese\u003cbr\u003e\u003cbr\u003e2 The Big Cheese\u003cbr\u003e\u003cbr\u003e3 Foreign Greats\u003cbr\u003e\u003cbr\u003e4 Native Americans\u003cbr\u003e\u003cbr\u003e5 Sixty-five Sizzling Rabbits\u003cbr\u003e\u003cbr\u003e6 The Fondue\u003cbr\u003e\u003cbr\u003e7 Soufflés, Puffs and Ramekins\u003cbr\u003e\u003cbr\u003e8 Pizzas, Blintzes, Pastes and Cheese Cake\u003cbr\u003e\u003cbr\u003e9 Au Gratin, Soups, Salads and Sauces\u003cbr\u003e\u003cbr\u003e10 Appetizers, Crackers, Sandwiches, Savories,\u003cbr\u003eSnacks, Spreads and Toasts\u003cbr\u003e\u003cbr\u003e11 \"Fit for Drink\"\u003cbr\u003e\u003cbr\u003e12 Lazy Lou\u003cbr\u003e\u003cbr\u003e\u003cbr\u003eAPPENDIX--The A-B-Z of Cheese\u003cbr\u003e\u003cbr\u003eINDEX OF RECIPES\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e[Illustration]\u003cbr\u003e\u003cbr\u003e_Chapter One_\u003cbr\u003e\u003cbr\u003eI Remember Cheese\u003cbr\u003e\u003cbr\u003e\u003cbr\u003eCheese market day in a town in the north of Holland. All the\u003cbr\u003echeese-fanciers are out, thumping the cannon-ball Edams and the\u003cbr\u003emillstone Goudas with their bare red knuckles, plugging in with a\u003cbr\u003ehollow steel tool for samples. In Holland the business of judging a\u003cbr\u003ecrumb of cheese has been taken with great seriousness for centuries.\u003cbr\u003eThe abracadabra is comparable to that of the wine-taster or\u003cbr\u003etea-taster. These Edamers have the trained ear of music-masters and,\u003cbr\u003emerely by knuckle-rapping, can tell down to an air pocket left by a\u003cbr\u003egas bubble just how mature the interior is.\u003cbr\u003e\u003cbr\u003eThe connoisseurs use gingerbread as a mouth-freshener; and I, too,\u003cbr\u003ethat sunny day among the Edams, kept my gingerbread handy and made my\u003cbr\u003eway from one fine cheese to another, trying out generous plugs from\u003cbr\u003ethe heaped cannon balls that looked like the ammunition dump at\u003cbr\u003eAntietam.\u003cbr\u003e\u003cbr\u003eI remember another market day, this time in Lucerne. All morning I\u003cbr\u003estocked up on good Schweizerkäse and better Gruyère. For lunch I had\u003cbr\u003echeese salad. All around me the farmers were rolling two-hundred-pound\u003cbr\u003eEmmentalers, bigger than oxcart wheels. I sat in a little café,\u003cbr\u003eabsorbing cheese and cheese lore in equal quantities. I learned that a\u003cbr\u003eprize cheese must be chock-full of equal-sized eyes, the gas holes\u003cbr\u003eproduced during fermentation. They must glisten like polished bar\u003cbr\u003eglass. The cheese itself must be of a light, lemonish yellow. Its\u003cbr\u003eflavor must be nutlike. (Nuts and Swiss cheese complement each other\u003cbr\u003eas subtly as Gorgonzola and a ripe banana.) There are, I learned,\u003cbr\u003e\"blind\" Swiss cheeses as well, but the million-eyed ones are better.\u003cbr\u003e\u003cbr\u003eBut I don't have to hark back to Switzerland and Holland for cheese\u003cbr\u003ememories. Here at home we have increasingly taken over the cheeses of\u003cbr\u003eall nations, first importing them, then imitating them, from Swiss\u003cbr\u003eEngadine to what we call Genuine Sprinz. We've naturalized\u003cbr\u003eScandinavian Blues and smoked browns and baptized our own Saaland\u003cbr\u003ePfarr in native whiskey. Of fifty popular Italian types we duplicate\u003cbr\u003emore than half, some fairly well, others badly.\u003cbr\u003e\u003cbr\u003eWe have our own legitimate offspring too, beginning with the\u003cbr\u003ePineapple, supposed to have been first made about 1845 in Litchfield\u003cbr\u003eCounty, Connecticut. We have our own creamy Neufchâtel, New York Coon,\u003cbr\u003eVermont Sage, the delicious Liederkranz, California Jack, Nuworld, and\u003cbr\u003edozens of others, not all quite so original.\u003cbr\u003e\u003cbr\u003eAnd, true to the American way, we've organized cheese-eating. There's\u003cbr\u003ean annual cheese week, and a cheese month (October). We even boast a\u003cbr\u003email-order Cheese-of-the-Month Club. We haven't yet reached the point\u003cbr\u003eof sophistication, however, attained by a Paris cheese club that meets\u003cbr\u003eregularly. To qualify for membership you have to identify two hundred\u003cbr\u003ebasic cheeses, and you have to do it blindfolded.\u003cbr\u003e\u003cbr\u003eThis is a test I'd prefer not to submit to, but in my amateur way I\u003cbr\u003ehave during the past year or two been sharpening my cheese perception\u003cbr\u003ewith whatever varieties I could encounter around New York. I've run\u003cbr\u003einto briny Caucasian Cossack, Corsican Gricotta, and exotics like\u003cbr\u003eRarush Durmar, Travnik, and Karaghi La-la. Cheese-hunting is one of\u003cbr\u003ethe greatest--and least competitively crowded--of sports. I hope this\u003cbr\u003ebook may lead others to give it a try.","brand":"SAP","offers":[{"title":"Default Title","offer_id":47083900403952,"sku":"2940014407724","price":0.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0737\/7593\/9824\/files\/2940014407724_p0.jpg?v=1763608143","url":"https:\/\/shop-qa.barnesandnoble.com\/products\/2940014407724","provider":"Barnes \u0026 Noble (DEV)","version":"1.0","type":"link"}