Running Press - The Great Big Cheese Cookbook
Here you can read online Running Press - The Great Big Cheese Cookbook full text of the book (entire story) in english for free. Download pdf and epub, get meaning, cover and reviews about this ebook. year: 2010, publisher: Running Press, genre: Home and family. Description of the work, (preface) as well as reviews are available. Best literature library LitArk.com created for fans of good reading and offers a wide selection of genres:
Romance novel
Science fiction
Adventure
Detective
Science
History
Home and family
Prose
Art
Politics
Computer
Non-fiction
Religion
Business
Children
Humor
Choose a favorite category and find really read worthwhile books. Enjoy immersion in the world of imagination, feel the emotions of the characters or learn something new for yourself, make an fascinating discovery.
- Book:The Great Big Cheese Cookbook
- Author:
- Publisher:Running Press
- Genre:
- Year:2010
- Rating:5 / 5
- Favourites:Add to favourites
- Your mark:
The Great Big Cheese Cookbook: summary, description and annotation
We offer to read an annotation, description, summary or preface (depends on what the author of the book "The Great Big Cheese Cookbook" wrote himself). If you haven't found the necessary information about the book — write in the comments, we will try to find it.
Running Press: author's other books
Who wrote The Great Big Cheese Cookbook? Find out the surname, the name of the author of the book and a list of all author's works by series.
The Great Big Cheese Cookbook — read online for free the complete book (whole text) full work
Below is the text of the book, divided by pages. System saving the place of the last page read, allows you to conveniently read the book "The Great Big Cheese Cookbook" online for free, without having to search again every time where you left off. Put a bookmark, and you can go to the page where you finished reading at any time.
Font size:
Interval:
Bookmark:
| CHEESE | SUGGESTED WINE PAIRING | SUGGESTED BEER PAIRING |
|---|---|---|
| BRIE AND CAMEMBERT are ivory- colored, soft-bodied cheeses with rich, creamy textures and earthy flavors. | A simple sparkling wine, such as a Moscato dAsti, offers a crisp, mildly sweet complement. | Apple or pear ciders offer a tart, fruit-flavored complement. |
| MASCARPONE is a soft, rich, creamy cheese with a clean, sweet finish. | The fresh fruits and acids of a Pinot Gris blend seamlessly with the cheese and refresh the palate. | A delicious Raspberry or cherry fruit lambic brightens the sweetness of the cheese. |
| MUENSTER is a semisoft, whole milk cheese with mild, sweet cream flavor and a smooth texture. | A wide variety of wines work well with Muenster. Try Sauvignon Blanc for its perfect balance of fruit and acid. | Pilsners, with their mild flavors and slight hoppiness, are a good match. |
| MONTEREY JACK is a semisoft cheese with a smooth, creamy texture; mild flavor; and a slightly tangy finish. | The apple, pear, and citrus flavor notes of Riesling complement Monterey Jacks tangy finish | The nutty flavors of an easy-to-drink nut brown ale complement the creamy texture of the cheese. |
| HAVARTI is a creamy, buttery semisoft cheese with a slightly acidic finish. | A bright, young Beaujolais Nouveau will delight with its fresh fruit notes and herbal aroma. | The cocoa and coffee flavors of a mild stout will accentuate the cream and mildly acidic flavor notes. |
| FONTINA is a whole milk cheese with a buttery texture and earthy, tart flavors. | An unoaked Chardonnay is a vibrant companion for this versatile cheese. | A variety of Pilsners offer a good match, with their mild flavors and slight hoppiness. |
| SWISS AND BABY SWISS vary in texture, but both have a nutty flavor. | Sauvignon Blancs bright fruit and floral notes complement the nuttiness. | A wheat beer (Weizen/Weiss) elevates the flavor of Swiss. |
| GRUYRE is a semihard cheese with the full, nutty, rich flavors of earth and grass. | Rieslings fresh fruits and acids blend with the cheese and refresh the palate. Gruyre also pairs well with Pinot Noir. | Wheat beer works well, but a stout or porter with big cocoa and coffee flavors provide a more powerful flavor combination. |
| GOUDA AND EDAM are cheeses with sweet cream-flavor notes. Gouda is made with whole milk, and Edam is made with nonfat milk, resulting in a different texture for each. | A buttery and full-bodied Chardonnay plays off the buttery, sweet cream texture. | A nut brown ale complements the sweet cream flavors and texture. A creamy stout that is not too overpowering will work as well. |
| AGED BRICK is ivory to yellow in color, with small openings. Its sweet, nutty flavor deepens and intensifies with age. | A Gewrztraminer, both sweet and spicy with a floral aroma, offers a subtle contrast. | The bittersweet flavor notes of bock stand up to aged brick. |
| MEDIUM TO AGED CHEDDAR is brothy to beefy in flavor with a creamy to crumbly texture. | Many red wines are a nice complement, but a ruby port or Madeira offers the same great contrast that fruit brings to nuts. | A big, bold stout with rich cocoa and coffee flavors stands up well to the flavor of Cheddar. |
| PROVOLONE has a few small eyeholes and ranges in color from creamy white to ivory. The flavor is very mild when young and becomes big and piquant with age. | The spicy fruit flavors of Amorone or a classic Chianti match well with the full flavors of the cheese. | An oatmeal stout or a porter, rich in malt flavors, complements the nutty flavors of the cheese. |
| MOZZARELLA is smooth and elastic in body, with a very delicate, milky flavor. | A fresh Beaujolais, full of fruit flavors, pairs with this quiet-flavored cheese. | The mild flavor of Pilsner complements the delicate flavor of mozzarella. |
| ROMANO is a hard/firm cheese with a big, nutty, and piquant flavor profile. | The fruitiness found in Chianti provides a playful contrast to Romano. | Apple or pear ciders offer a fruity, tart taste contrast. |
| PARMESAN is a hard cheese with nutty flavors and notes of salt and sweet milk. | A sweet, late-harvest Riesling or Vin Santo will bring out both the saltiness and the sweetness. | A Scotch ale, with its nutty and hoppy flavors, contrasts with this cheese perfectly. |
| ASIAGO is a hard cheese that offers a flavor combination between Cheddar and Parmesan. It is nutty with piquant notes. | A sweet, berry-driven Merlot or a Pinot Noir contrasts beautifully. | A delicious raspberry or cherry fruit lambic posts a big fruit contrast to the nutty piquant cheese. |
| FARMER CHEESE has a semisoft texture and clean, fresh milk flavor. | Keep it clean and simple by pairing with a refreshing Sauvignon Blanc. | Mild Pilsners provide a simple but enjoyable complement. |
| GORGONZOLA is a soft, creamy, and mild blue-veined cheese with hints of earthiness in its finish. | A rich, fruit-driven Pinot Noir is a classic complement. | A big porter, with its deep flavors, balances the relatively big flavors of Gorgonzola. |
| BLUE CHEESE has a crumbly texture and is full of sharp, robust flavors. | A big and robust port provides a contrast in flavors. | Raspberry or cherry fruit lambic contrasts the full flavor of blue cheese. |
Font size:
Interval:
Bookmark:
Similar books «The Great Big Cheese Cookbook»
Look at similar books to The Great Big Cheese Cookbook. We have selected literature similar in name and meaning in the hope of providing readers with more options to find new, interesting, not yet read works.
Discussion, reviews of the book The Great Big Cheese Cookbook and just readers' own opinions. Leave your comments, write what you think about the work, its meaning or the main characters. Specify what exactly you liked and what you didn't like, and why you think so.