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Cheese for Dummies

Cheese for Dummies

Index

Appenseller , 200 • A • appetizers Abbaye de Belloc, 157 Comté wafers, 267 Abbaye Saint Benoît du Lac, 130 Crispy Cheese Croquettes, 268 Abeiderrahmane, Nancy, 337 famous, 266 about this book, 1–5 Gougères, 270–271 accessories, 95–97 Queso Fundido con Pollo, 269 ackawi, 228 apple pectin powder, 243 affi nage. See also aging apricots, 312–313 about, 10 Arding, Kate, 37, 139 art of, 31 Argentine , 133 French fromageries best known for, 162 Armenian , 211 affi neurs, 31 Artisan Cheese Making at Home (Karlin), Aged Gouda and Walnut Biscotti, 308–309 323 aging. See also ripening artisan cheeses. See also artisanal hard cheese, 60 cheesemakers Loire Valley cheeses, 155 Alberta and Ontario, 128 cheese, 187 books on, 323 airaq, 334 British Columbian, 128 Alberta, 128 California’s, 113–115 alcohol. See beer; spirits; wine costs of, 37 ales, 252–253 found in Rockies, 120 , 158, 266 Idaho’s, 118 Allgäu cheeses, 205–207 Irish, 146 alpine cheeses New York, 125 characteristics of, 197–198 New Zealand’s emerging, 222–223 Italian, 167 Oregon, 116 from , 198–203 and Maritimes, 129–130 Alsace- cheeses, 163–164 Southern U.S., 122–123 Society, 13, 83, 345–346 U.S. production of, 112 American cheeses. SeeCOPYRIGHTED North American Vermont, MATERIAL 124 cheeses Washington State’s, 117–118 American Livestock Breed Conservancy, 20 Artisanal, 31, 88 Amish Country Cheese Festival, 349 artisanal cheesemakers ammoniated aroma, 41, 48, 61, 152 Alison Hooper, 339 Androuët, 90 Bob Reese, 339 AOC (Appellation d’originee contrôlle), 36 British, 141, 142 aperitifs, 255 Cary Bryant, 341–342 appearance of cheese, 77 Cindy and Liam Callahan, 342

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artisanal cheesemakers (continued) Barbour, Lucy, 219 David Gremmels, 341–342 Basque Country cheeses, 184–185 Jennifer Bice, 342–343 Bavarian and Allgäu cheeses, 205–207 Judy Schad, 340–341 Beaufort, 67, 160 Mary Keehn, 340 Beechers Handmade Cheese, 88, 117 Mateo and Andy Kehler, 344 Beehive Cheese Co., 120 Midwestern, 120–122 Beeler, Rolf, 31 Mike and Carol Gingrich, 343 Beemster cheesemakers, 210 Peggy Smith, 344 beer Sue Conley, 344 about, 251 Tom and Nancy Clark, 340 pairing with cheese, 252–254 touring, 123 styles of beer, 252 Arzúa Ulloa cheese, 182 beestings, 336 Aschekäse cheese, 204–205 Bellwether Farms, 114, 342 , 52, 171 Berger, Ueli, 219 asparagus, 281, 283 Berner Oberland cheeses, 199–200 Asturias, Spain, 182–183 Bernstein, Joshua M., 254 Australia Berthaut, 162 cheese and wine trails of, 218 Bethmale, 157 cheesemaking in, 213–214, 216 Beyaz Peynir, 193 culture of, 216 bGH (bovine growth hormone), 21 goat cheeses in, 217 Bice, Jennifer, 342–343 King Island , 219 Bistro Salad with Poached Egg and map of, 215 Parmigiano Reggiano, 276–277 other regions of, 220 Black Sheep Creamery, 118 South Australia, 218–220 Blackberry Farm, 122 Tasmania, 219–220 Bleu Mont Dairy, 121 Victoria, 215–217 bloomy-rind cheese Auvergne cheeses, 158–159 defi ned, 33, 41 Avalanche Cheese Company, 120 signs of ripeness, 45–46 Azeitão cheese, 191 blue cheeses Azores, 189, 191 Bleu d’Auvergne, 56, 159 Bleu de Basque, 157 cheese, 164 Blu del Moncenisio, 167 • B • Blue Castello, 55 Back Forty Artisan Cheese, 129 and Potato Tartlets, 302–303 bacteria. See also specifi c types Cashel Blue, 146 benefi cial species of, 32 Caveman Blue, 56 found in Emmentaler, 200 Danish Blue, 210 killing with pasteurization, 30 , 168–169 preventing bad, 318 Blue, 122 ripening of cheese and, 12, 31–32 Original Blue, 56 Ballard Family Dairy and Cheese, 118 preserving freshness of, 106

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Shropshire Blue, 142 brown spirits, 257–258 Stilton, 142 brunch recipes. See main courses styles of, 55–57 Bruny Island Cheese Company, 220 Blueberry Cobbler, 262 Bryant, Cary, 341–342 , 284 bST (bovine growth hormone), 21 Boeren-Goudse Oplegkass cheese, 209 buffalo . See milk Boeren-Leidse met sleutels, 209 Bulgarian cheeses, 211–212 Boerenkaas cheese, 209 Burgandy cheeses, 161–162 Bonne Bouche, 50 , 43–44, 177 books on cheesemaking, 323 Buster, Michele, 187 Bosnian cheeses, 211 butterfat averages, 18, 21, 185 bourbon, 257 -Oat Crackers, 241 box grater, 96 Festival, 168, 347 brandy, 258 Brazilian cheesemaking, 133 • C • breakfast recipes. See main courses Brevibacterium linens, 32, 48 about, 28, 57 Brewed Awakening (Bernstein), 254 making of, 182–183 cheese mixed for, 22 about, 46 Podolico, 177 versus, 49 calcium chloride, 321 Penicillum candidum mold on, 32 California Artisan Cheese Festival, 346 from Île-de-, 150–152 California regional cheeses, 113–115 Brillat-Savarin, 153–154 Callahan, Cindy and Liam, 342 British Columbia cheeses, 127–128 cheese, 55, 207 British Isles cheeses camel milk, 228 characteristics of, 136–138 camembert cheese history of, 137 about, 46 Ireland, 144–146 Brie versus, 49 Midlands, 141–142 Camembert de Normandie, 153 North of England and the Borders, Camembert Dressing recipe, 275 142–143 Campania cheeses, 175–176 regions of, 136 Caña de Cabra, 187 Scotland and Wales, 143–144 Canadian cheeses size of, 138 about, 125–127 Southeast and East, 140–141 Alberta and Ontario, 128 Southwest and West, 139–140 British Columbia, 127–128 terrior of, 137–138 cheesemaking regions in, 127 tradition of, 135–136 islands known for, 129 , 161 Quebec and Maritimes provinces, Broiled Gruyère Sandwiches with Maple- 129–130 Caramelized Apples, 298 Canadienne cows, 126 Brown, Bonnie, 237 Canary Islands cheeses, 187–188

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canning, 242 Pan-Roasted Wild Mushrooms over Cantabria, Spain, 183 Cheddar Polenta with Pumpkinseed cheese, 64, 159 Oil, 286–287 Canterbury Cheesemongers, 90 salting, 28 Capriole Farmstead Goat Cheeses, cheddaring, 70, 126 121, 340–341 cheese. See also cheesemaking; terrior; Caravane, 336–337 and specifi c styles and types cardoon, 190 ammonia smell of, 48, 61, 152 Carephilly cheese, 144 armchair travel via, 16, 34–36, 107 Caramelized Shallots in Port Wine, 244 artisan, 37 Carmody, 63 benefi ts of, 15 Carpenter, Jeanne, 83 best beers for, 251–254 Carr Valley Cheese, 121 Brie versus camembert, 49 Carroll, Ricki, 323 burgers with, 295 casein, 18 characteristics of, 12–13 caseophile, 80 cheesemakers and cheesemongers, 10–12 Cashel Blue, 146 consumption of, 11 Castellan, Martin, 181 conversion charts, 264, 351–353 Castelmagno, 167 in, 18, 27 Castelo Branco cheese, 190 cutting, 99–101, 102 Castile-Leon cheeses, 185–186 enjoying, 14, 16, 34–36, 107 casu marzu, 333–334 evaluating, 77–78 Catalonian cheeses, 184 farmstead, 23 Cato Corner Farm, 125 fresh, 40–44 Caveman Blue, 56 judging competitions, 83 Cellars at Jasper Hill, 31, 124 lactose intolerance to, 26, 329 Celsius, 353 live culture of, 12 Central and South American cheeses, making, 10, 23–24, 322–323 132–133 matching wine intensity, 246–247, 250 Central Asia milk for, 17–22 cheese styles of, 225 moisture content in, 28 map of, 224 names of British, 140 yak milk in, 226 origins of, 9–10, 25 Central cheeses, 172–175 pronouncing names of, 14, 150 Certifi cation Exam for Cheese qualities of, 76–77 Professionals, 11 quiz on selecting, 81–82 , 155 raw milk, 30 chaeshappech, 202 reasons to eat, 14, 15 , 225 rinds of, 32–34 Champagne cheeses, 162–163 salt in, 28–29 Champagne wine, 247, 249–250 sensory components of, 75 Chaource, 163 smoking, 84 cheddar spirits with, 255–258 about, 62 starter cultures, 25–26 clothbound, 70–71 styles of, 31–34

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terminology of, 13–14 cheesemongers time-tested wines with, 250–251 about, 10–12 traditions refl ecting terroir in, 28 asking for samples, 80 unusual, 333–338 buying cheese without, 13 cheese and wine trails of South Australia, knowledge of, 86 218 talking with, 87, 93, 232, 234 cheese cleaver, 96, 97 visiting local, 80 cheese fl y larvae, 333–334 Chenel, Laura, 114 Cheese Library, 147 Cherry Preserves, 242–243 Cheese (Michelson), 147 Cheshire, 142 cheese mites, 337 chèvre. See cheese plane, 96, 97 chhurpi, 225, 335 Cheese Primer (Jenkins), 125, 147 Chicken Cacciatore with Salata, 293 cheese regions. See maps of cheese Chile-Citrus Olives, 240 regions Chimay cheese, 54 cheese retailers, 85–89 CLA (conjugated linoleic acid), 15 Cheese School of San Francisco, 346 Clark, Tom and Nancy, 340 cheeseburgers, 295 cleaning cutting boards, 97 cheesecloth, 319 clothbound rinds, 34, 70–71 cheesemakers. See also artisanal clotted cream, 137, 137–138, 138 cheesemakers Coach Farm, 125 alternate fuels used by, 22 coated-rind cheeses best French fromageries, 162 about coated rinds, 34 buying cheese from, 89 nutty fl avors of, 69–70 cheesemongers and, 10–12 sharp to earthy fl avored, 70–71 infl uential artisanal, 339–344 sweet, 71 producing farmstead cheese, 23 Cockman, Alan, 217 touring regional, 123 cocktail recipes using mixed milks, 22 Blueberry Cobbler, 262 working with affi neurs, 31 SweetWater, The, 261 cheesemaking. See also home Widow’s Kiss, The, 260 cheesemaking coffee, 259 affi neurs’ role in, 31 , 62 applying salt in, 28–29 competitions, 83 basics of, 23–24 compote, 311 coagulation in, 26–27 Comté cheese, 65, 164 costs of, 37 Comté wafers, 267 federal laws on home, 317 condiment recipes forming and draining , 27–28 Buttermilk-Oat Crackers, 241 making from mixed milk, 22 Caramelized Shallots in Port Wine, 244 needling blue cheeses, 55 Cherry Preserves, 242–243 producing farmstead cheese, 23 Chile-Citrus Olives, 240 Spanish traditions of, 179–181 Conley, Sue, 344 spicing rinds during, 69 Connecticut regional cheeses, 125 starter cultures for, 25–26

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cooking with cheese , 155 about, 264 croutons, 275 appetizers, 266–271 Cuixart, Josep, 184 common recipe abbreviations, 351 culture, 13, 321 conversion chart, 264, 351–353 culture magazine website, 13, 86 desserts, 305–315 Cunnie, Maureen, 344 main courses, 289–305 curds quiche and tart cheeses, 309 about, 18, 27 selecting cheese, 265 coagulation of, 26 shaping gnocchi, 292 cooked, 198 souffl és, 305 forming and draining whey from, 27–28 stone fruit selections when, 273 freezing, 92 toasting nuts, 279 cutting boards, 97–98 types of pears, 275 , 115, 340 using herbs, 301 , 195–196 Corsican cheeses, 160–161 Czech Republic cheeses, 212 costs artisan cheese, 37 volume and, 265 cotija, 51 • D • cottage cheese, 42 d’Alos, Jean, 162 Cougar Gold, 338 Danbo cheese, 210 , 88, 114, 344 , 210 cows Danish cheese, 210 Canadienne, 126 Deichkäse cheese, 205 characteristics of milk, 18–19 Delannes, Cécile, 151 cow share agreements, 322 Délice de Bourgogne, 162 heritage breeds of, 20 Délice du Jura, 285 sustainable dairy farming for, 22 designation, 34, 35–36 Crave Brothers, 121 designing cheese plates , 42 arranging on plates, 102–103, 234 crème fraiche choosing garnishes and sides, 234–235 about, 42 compatible foods for plates, 233 adding to eggs, 301 planning serving amounts, 231–232 recipe for, 325 recipes for condiments, 239–244 Rhubarb-Brown Sugar Cake with savory offerings, 235 Strawberry-Rhubarb Compote and selecting cheese, 232–233 Crème Fraiche, 310–311 serving sweet plates, 235, 237 Wood-Roasted New Potatoes with Délice tips for, 101–105, 238–239 du Jura and Black Truffl e Oil, 285 dessert wines, 250 Crispy Cheese Croquettes, 268 desserts Croatian cheeses, 212 Aged Gouda and Walnut Biscotti, 308–309 crottin Dried Apricot-Goat Cheese Tart, 312–313 defi ned, 155 Ginger-Poached Pears with - Fennel, Tangerine, and Hazelnut Salad Honey Ice Cream, 314–315 with, 278–279

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Grilled Peaches with , New Classic Cheese Souffl é, 304–305 Pistachios, and Raspberries, 307 Ricotta Gnocchi with Fresh Rhubarb-Brown Sugar Cake with Peas, Spring Onions, and Bacon, Strawberry-Rhubarb Compote and 290–291, 292 Crème Fraiche, 310–311 Sopa de Quinoa, 280 using seasonal fruits in, 306 Stinky Cheese Omlet with Herb Topping, Di Bruno Bros, 88 300–301 Dilliscus, 146 Emilia-Romagna cheeses, 172–173 DOC (Denominazione di origine Emmental cheeses, 199–200 contrallata), 36 Emmentaler cheese, 69–70, 200 donkey milk, 334–335 Epoisses cheese, 48, 161, 161–162 DOP (Denominación de origen Esrom cheese, 210 protegida), 36 cheeses, 179–188 Dorling Kindersley, 147 British Isles, 135–146 double-crème soft cheese, 47 Cyprus, 195–196 Double Gloucester, 140 Czech Republic, 212 draining bag, 319 Eastern and Central Europe, 211–212 dressings France, 147–164 Camembert, 274–275 Germany, 203–207 Vinaigrette, 273, 277, 279 , 194–195 Dried Apricot-Goat Cheese Tart, 312–313 Italy, 165–178 Druart, Marc, 323 Netherlands, 207–210 Drunken Goat cheese, 187 Nordic cheeses, 210–211 , 188–192 protected designations within, 35–36 Spain, 179–188, 190 • E • , 192–194 E. Braingdorge, 162 Everona Dairy, 122 East British cheeses, 140–141 Evora cheese, 192 Eastern and Central European cheeses, 211–212 Eastern France, 161–164 eating • F • Epoisses, 162 Fahrenheit, 353 soft cheese, 41 Farm House Natural Cheeses, 128 Ecuador’s cheesemaking, 132 farmstead cheese Edam cheeses, 209–210 British, 138 eezgii, 225 Farmstead’s Cheesemonger Mac ’n’ eggs Cheese, 294–295 Bistro Salad with Poached Egg and producing, 23 Parmigiano Reggiano, 276–277 Pt. Reyes Farmstead Cheese, 114 Blue Cheese and Potato Tartlets, 302–303 Farnham, Jody M., 323 Ginger-Poached Pears with Roquefort- feel of cheese, 78 Honey Ice Cream, 314–315

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Fennel, Tangerine, and Hazelnut Salad with forms, 319, 319–320, 320 Crottin, 278–279 Fourme d’Ambert, 159 Ferguson, Giana and Tom, 146 France Fermier, 90 Alsace-Lorraine, 163–164 festivals Auvergne, 158–159 Annual best fromageries of, 162 Conference, 345–346 Burgandy, 161–162 Amish Country Cheese Festival, 349 Champagne, 162–163 Bra Cheese Festival, 168, 347 , 160–161 California Artisan Cheese Festival, 346 Franche-Comté, 164 Cheese School of San Francisco, 346 Île-de-France, 150–152 German Cheese Market, 205 Loire Valley, 155–156 Great British Cheese Festival, 347 map of, 149 Great Canadian Cheese Festival, The, 348 Midi-Pyrenees, 158 Great Festival, 348 Normandy, 153–154 Oregon Cheese Festival, 347 Pays Basque, 156–157 Seattle Cheese Festival, 348 purchasing in U.S., 148–150 Vermont Cheesemaker’s Festival, 346 regional varieties in, 148 feta Rhône-Alpes and Haute-Savoie, 159–160 about, 51 role in life, 147 Israeli Couscous with Preserved Lemon, South and Southeast, 157–158 Sugar Snap Peas, Feta, and Mint, thistle rennet in, 190 282–283 Franche-Comté cheeses, 164 origins of, 195 freezing Fior di Latte, 176 milk or , 92 Fiore Sardo, 177 seasonal produce, 306 Fiscalini Farms, 115 French Cheeses (Dorling Kindersley), 147 fl at-blade knife, 318 fresh cheese fl avors defi ned, 40 combining on savory platters, 235, 238 pasta fi lata, 43–44 defi ned, 78–79 perishability of, 41 discovering favorite, 76 preserving freshness of, 106 milk’s seasonal, 91 types of, 42 pairing cheese and wine, 247 whey cheese, 43, 194–195 pesticide-free, 239 Fribourg-Vaud cheeses, 200–201 selecting, 265 frico, 171, 288 sides for sweet cheese plates, 235, 237 Friuli-Venezia Giulia and Veneto cheeses, umami, 78 169, 171–172 when tasting cheese, 78 Fromage de Brebis, 156 Fleur du Maquis, 161 Fromage de Meaux, 151 fondue, 200–201, 266 Fromagerie du Presbytère, 130 Fontina val d’Aosta, 67, 167 Fromagerie L’Amuse, 31, 82, 90 Formaggio Kitchen, 31, 89 Fromagerie Le Détour, 130 Formatgeria La Seu, 180 Fromagerie Rouzaire, 162

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Fromagination, 89 Germany fruit Bavarian and Allgäu, 205–207 bloomy-rind cheeses with, 46 cheesemaking in, 203 Broiled Gruyère Sandwiches with Maple- map of, 204 Caramelized Apples, 298 northern cheeses of, 203–205 Dried Apricot-Goat Cheese Tart, 312–313 serving Handkäse and , 205 enjoying fresh cheese with, 42 gin, 256 Fennel, Tangerine, and Hazelnut Salad Ginger-Poached Pears with Roquefort- with Crottin, 278–279 Honey Ice Cream, 314–315 Ginger-Poached Pears with Roquefort- Gingrich, Mike and Carol, 343 Honey Ice Cream, 314–315 girolles, 95 Grilled Peaches with Mascarpone, Gjetost cheese, 210 Pistachios, and Raspberries, 307 Glengarry Fine Cheese, 128 Nectarine, Prosciutto, and Arugula Salad goat cheese (chèvre) with Crescenza Toasts, 272–273 about, 42 oxidization of, 237 Australian, 217 pairing fresh cheese with, 42 Dried Apricot-Goat Cheese Tart, 312–313 Peppered Pear and Goat Cheese Scones, French varieties of, 156 299 Grilled Asparagus with Chèvre and Rhubarb-Brown Sugar Cake with Orange Zest, 281 Strawberry-Rhubarb Compote and home recipe for, 326–327 Crème Fraiche, 310–311 Peppered Pear and Goat Cheese Scones, Salad Greens with Roasted Pears, 299 Cornbread Croutons, and Camembert pungent smell of, 101 Dressing, 274–275 substituting for cow milk, 329 selecting stone, 273 U.S. introduction of, 114 Strawberry-Rhubarb compote, 311 goat milk. See also goat cheese types of pears, 275 butterfat averages of, 18 using seasonal, 306 characteristics of, 20 washed-rind cheeses with, 48 Golden Cross, 141 Fryar, Natalie, 246 Gorgonzola Dolce, 55, 168–169 further reading Gorgonzola Piccante, 57, 169 books on home cheesemaking, 323 Gorwydd Caerphilly cheese, 53 cheese websites, 13, 180 Gouda cheeses about, 71, 207–209 Aged Gouda and Walnut Biscotti, 308–309 Gougères, 270–271 • G • Graindorge, Thierry, 151 Gabietou, 157 Padano, 66, 173 region of Spain, 182 Grandvewe Cheeses, 220 , 64, 184 Graskaas cheeses, 210 Georgia cheeses, 212 Great British Cheese Festival, 347 Geotricum candidum mold, 32, 41, 44 Great Canadian Cheese Festival, The, 348 Great Wisconsin Cheese Festival, 348

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Greek cheeses, 194–195 equipment for, 318–320 green onions, 292 federal laws on, 317 Gremmels, David, 341–342 fi nding supplies for, 319 Greve cheese, 211 milk for, 321 Grilled Asparagus with Chèvre and Orange steps for, 322–323 Zest, 281 Hook’s Cheese Company, 121 Grilled Peaches with Mascarpone, Hooper, Alison, 339 Pistachios, and Raspberries, 307 Hostettler, Caroline, 31 Grilled Sausages with Grapes, Wilted HTST (high temperature short time), 30 Greens, and Romano, Hungary cheeses, 212 296–297 Grotenstein, David, 83 Gruyère cheese, 35, 67, 200–201 Gubbeen, 146 • I • ice cream, 314–315 icons in book, 5 Idaho regional cheeses, 118 • H • Idiazabal cheeses, 184–185 cheese, 52, 195 importing raw milk cheeses, 30 Handkäse cheese, 205 international specialty shops, 90 hard cheese “Invalid’s Story, The” (Twain), 54 aging of, 60 iodine, 318 classifying, 60 Irish cheeses, 144–146 coated-rind and clothbound, 68–71 islands natural-rind, 63–66 Azores, 189, 191 rindless, 61–63 Canary Islands, 187–188 soft versus, 61 known for Canadian cheeses, 129 washed-rind, 66–68 Madeira Islands, 189 Haricot Verts and Miniature Tomatoes Isle of Mull cheese, 144 with Bocconcini, 284 Israeli Couscous with Preserved Lemon, Hatch, Andy, 343 Sugar Snap Peas, Feta, and Mint, Haute-Savoie cheeses, 159–160 282–283 Havarti cheese, 62, 211 Italy Haystack Mountain Goat Dairy, 120 best pecorinos of, 170–171, 178 Healey, Jon, 219 Campania, 175–176 herbs, 301 Central, 172–175 heritage breeds of livestock, 20 cheesemaking tradition in, 165 Herzegovina cheeses, 211 Emilia-Romagna, 172–173 Hobelkaese cheese, 200 Friuli-Venezia Giulia and Veneto, Holziner, Anton and Luise, 207 169, 171–172 Home Cheese Making (Carroll), 323 Lombardy, 168–169 home cheesemaking map of, 166 additives for, 321 Northern, 166–169, 171 books on, 323 Parmigiano Reggiano, 15, 64, 66, 173

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Puglia/Sardinia and Sicily, 176–178 salumi of, 74, 174 • L • Southern, 175–178 La Chivita cheese, 183 styles of alpine cheeses in, 167 La Fromagerie, 31, 90 Tuscany, 174–175 La Tur, 49 Valle d’Aosta, 167–168 labneh, 228 Île-de-France cheeses, 150–152 lactase, 61 lactation periods cows, 19 • J • , 29 sheep, 21 James Ranch, 120 timing of, 91 Jarlsberg cheese, 69–70, 211 lactose intolerance, 26, 329 Jasper Hill Farm, 124, 344 ladle, 318 Jenkins, Steven, 125, 147 lagers, 252 Johansson, Christer and Ulla, 336 Laguiole, 158 Joy of Cheesemaking, The (Farnham and Lambert, Paula, 119 Druart), 323 Lancashire, 143 juices, 258 Langres, 163 juju dhau, 225 Lappi cheese, 211 Jura Mountain specialties, 201–202 Lark’s Meadow Farms, 118 jusstoleipä, 336 Le Meunier, Rodolphe, 162 leipäjuusto cheese, 211, 336 length conversion chart, 353 • K • Leonora cheese, 186 L’Etivaz cheese, 201 Kamin, Charlotte, 104 Limburger cheese, 54, 206–207 Kapiti, 223 Lincet, 162 Karlin, Mary, 323 Lincolnshire Poacher, 142 Käsespätzle, 206 Livarot, 153 Kaşkaval cheese, 193 livestock Kasseri cheese, 195 heritage breeds of, 10 Keen’s Cheddar, 140 milk production by, 19 Kefalotyri cheese, 194–195 ruminant, 26 Kehler, Mateo and Andy, 344 sustainable dairy farming for, 22 Kelle Peynir, 193 synthetic hormones used for, 21 Kervella, Gabrielle, 217 local farmers, 306 King Island Dairy, 219 Loire valley cheeses, 155–156 KISS (Keep It Simple, Stupid), 234 Lombardy cheeses, 168–169 knives Los Beyos cheese, 182 fl at-blade, 318 Luigi Guffanti 1876, 31 soft-cheese, 96, 97 Kootenay Alpine Cheese Company, 128 Kryddost cheese, 211 , 334

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United Kingdom, 136 • M • United States, 112 Madeira Islands, 189 Mariposa Dairy, 128 Mahon cheese, 188 Martell, Charles, 338 main courses mascarpone Blue Cheese and Potato Tartlets, 302–303 about, 42 Broiled Gruyère Sandwiches with Maple- Grilled Peaches with Mascarpone, Caramelized Apples, 298 Pistachios, and Raspberries, 307 Chicken Cacciatore with Ricotta Salata, Massachusetts regional cheeses, 125 293 mastitis, 21 Farmstead’s Cheesemonger Mac ’n’ , 56, 122 Cheese, 294–295 Meadow Creek Dairy, 123 Grilled Sausages with Grapes, Wilted Mediterranean cheeses Greens, and , Cypriot, 195–196 296–297 Greek, 194–195 New Classic Cheese Souffl é, 304–305 Turkish, 192–194 Peppered Pear and Goat Cheese Scones, membrillo, 187, 188 299 Meredith Dairy, 217 Sheep Milk Ricotta Gnocchi with Fresh metric conversion guide, 351–353 Peas, Spring Onions, and Bacon, Mexican cheeses, 130–131 290–291, 292 Michelson, Patricia, 147 Stinky Cheese Omlet with Herb Topping, Middle Eastern cheeses, 226–228 300–301 Midi-Pyrenees cheeses, 158 , 28 Midlands cheeses, 141–142 Majorero cheeses, 188 Midwest cheesemaking, 120–122 Making Artisan Cheese (Smith), 323 Mihaliç Peynir, 193 Manchego cheese, 69, 186–187 Milawa Cheese Company, 217 cheese, 194 milbenkäse, 337 maps of cheese regions milk. See also goat milk; sheep milk; water Australia, 215 buffalo milk Canadian regions, 127 about, 17 Central Asia, 224 camel, 228, 336–337 France, 149 composition of, 18 Germany, 204 discovering favorite kinds of, 76 Ireland, 145 donkey, 334 Italy, 166 freezing, 92 Middle Eastern, 227 mixing for cheese, 22 Netherlands, 208 pasteurized versus raw, 30 New Zealand, 221 preserving with cheese making, 25 Portugal, 189 purchasing for home cheesemaking, 321 Spain, 180 raw, 30, 149, 222, 322 Switzerland, 199 rBST in, 21 ripening, 12, 25–26

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seasonal fl avors of, 91 natural-rind hard cheese types of animal, 18, 19 about natural rinds, 33 yak, 21, 226, 335 buttery, 63 Miller, Laurel, 236 earthy, 64 , 66, 154 nutty, 65 mixed-milk cheeses, 22 sharp, 65–66 mold-ripened soft cheese, Neal’s Yard Dairy, 90, 136, 139 33, 40, 40–41, 49–50 Nectarine, Prosciutto, and Arugula Salad molds with Crescenza Toasts, 272–273 benefi cial, 32 needling, 55 classifying cheese on, 45 Netherlands ripening of cheese and, 31–32 Boerenkaas, 209 types of, 32, 44 Edam cheeses, 209–210 Mongolia, 224 Gouda cheese of, 207–209 Mons Fromager Affi neur, 90 Graskaas, 210 Mons, Herve, 90, 162 location of, 207, 208 , 171 Nevat cheese, 184 Monte Enebro cheese, 186 New Classic Cheese Souffl é, 304–305 , 62 New South Wales, Australia, 220 Montgomery’s Cheddar, 140 New York regional cheeses, 124–125 , 335–336 New Zealand , 68, 164 cheesemaking in, 214, 220–221 emerging industry in, 222–223 about, 43 map of, 221 Italian, 175–176 Nisa cheese, 191–192 making home-made, 328–329 non-alcoholic beverages, 258–259 Mozzarella Company, 119 Noord-Hollandse Oplegkaas cheese, 208 Mt. Tam cheese, 46 Nordic cheeses, 210–211 Mt. Townsend Creamery, 117 Nordost-Schweiz regional cheeses, 202–203 , 48, 163–164, 164 Normandy regional cheese, 153–154 Murcian cheeses, 187 North American cheeses. See also Murray’s Cheese Shop, 31, 89 Canadian cheeses Myzithra cheese, 195 Canadian, 125–130 maps, 112, 127 Mexican, 130–131 Midwest, 120–122 • N • Northeast and New England, 123–125 nabulsi, 228 Pacifi c Northwest, 115–118 names regions of, 112 British cheese, 140 Rockies, 119–120 Italian cheese, 165 Southern, 122–123 pronouncing cheese, 14, 150 Southwest, 119

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North American cheeses (continued) recommended, 250–251 U.S. cheeses, 109–110 rosés, 249 West Coast, 113–115 sparkling wines, 249–250 North of England and the Borders, 142–143 tips for white wines, 248–249 Northeast and New England regional palate fatigue, 232 cheeses, 123–125 Pan-Roasted Wild Mushrooms over Northern Italian cheeses, 166–169, 171 Cheddar Polenta with Pumpkinseed Neufchatel, 154 Oil, 286–287 nuts, 279 , 52 nutty fl avors panko, 268 natural-rind hard cheese, 65 Parmesan, 64 washed-rind hard cheese with, 65 Parmigiano Reggiano about, 66, 173 Bistro Salad with Poached Egg and, 276–277 • O • cooking with rinds, 264 Obaztda, 206 low-sodium variety of, 15 Old Chatham Sheepherding Company, Parmesan versus, 64 125, 340 Sheep Milk Ricotta Gnocchi, 290–291, Ontario, 128 290–292, 292 Oregon Cheese Festival, 347 pasta fi lata, 43–44 Oregon cheeses, 115 pastas organic, 306 Farmstead’s Cheesemonger Mac ’n’ organoleptic, 75 Cheese, 294–295 Original Blue, 56 shaping gnocchi, 292 origins of cheese, 9–10, 25 Sheep Milk Ricotta Gnocchi, 290–291, 292 Örme Peynir, 193 paste, 32, 101 Ossau-Iraty cheese, 63, 157 pasteurized milk, 30 Pastoral Artisan Cheese, Bread & Wine, 89 pastoralists, 226 pastry • P • Blue Cheese and Potato Tartlets, 302–303 Pacifi c Northwest regional cheeses, cheeses for seasonal, 309 115–118 Dried Apricot-Goat Cheese Tart, 312–313 pairing wine and cheese Patenaude, Dan and Jeanne, 343 bad combinations in, 250 Pays Basque cheeses, 156–157 best wines with Munster, 164 PDO (Protected Designation of Origin), Champagne in, 247, 249–250 35–36 choosing red wines, 248 peaches, 307 dessert wines, 250 pears fi nding similarities or contrasts, 247 Ginger-Poached Pears with Roquefort- intensities when, 246–247, 250 Honey Ice Cream, 314–315 matching Champagne cheeses and Peppered Pear and Goat Cheese wines, 163 Scones, 299 partnering fl avors, 245–250

334_9781118099391-bindex.indd4_9781118099391-bindex.indd 374374 33/28/12/28/12 33:59:59 PMPM Index 375

Salad Greens with Roasted Pears, Puck, Wolfgang, 114 Cornbread Croutons, and Camembert Puglia/Sardinia cheeses, 176–178 Dressing, 274–275 Puhoi Valley Cheese, 223 Stinking Bishop, 338 pule, 334, 335 pecorinos purchasing cheese best Italian, 170–171, 178 buying French cheese in U.S., 148–150 defi ned, 165 direct from producer, 89 Grilled Sausages with Grapes, Wilted fi nding freshest sources, 85, 86 Greens, and Pecorino Romano, how buyers select cheese, 107–108 296–297 judging ripeness before, 94 pecorino fresco, 52 online, 87–89 Pecorino Pienza Gran Reserva, 175 Spanish shops for, 180 Pecorino Romano, 178 talking with cheesemongers, 93 , 65, 174–175 visiting cheese shops, 85–87 Penicillum candidum mold, 32, 44 when to buy, 91–92 Penicillum roqueforti mold, 32, 55, 158 Pyengana Cheese Factory, 219 perishability ammonia smell and, 48, 61, 152 fresh cheese, 41 signs of bloomy-rind ripeness, 45–46 • Q • soft cheese, 41 quark cheese, 205 traveling with cheese and, 107 Quebec and Maritimes provinces, 129–130 peynir, 193 Queensland, Australia, 220 Pfunds Molkerei, 90 , 52 pH, 25 Queso de Cantabria Nata cheese, 183 Pholia Farms, 116 Queso de Murcia, 187 Piave, 65, 171 Queso Fundido con Pollo, 269 Picón cheese, 183 quiches, 309 pilsners, 252 quiz on cheese selection, 81–82 platters, 98, 103 qurut, 225 Polish cheeses, 212 Poncelet cheese bar, 90, 180 Pont l’Évêque cheese, 54, 153 Portugal • R • cheesemaking in, 188–189 raclers, 95, 201 cheeses from Azores, 189, 191 , 68, 201, 266 cheeses of north and central, 190 raspberries, 307 map of, 189 raw milk southern, 191–192 Australian laws on, 214 thistle rennet in cheeses of, 190 cow share agreements for, 322 pronouncing cheese names, 14, 150 exporting cheeses of, 149 Proprionibacterium freudenreichii, 32 legality of raw milk cheese, 30 , 172 New Zealand laws for cheeses of, 222 Pt. Reyes Farmstead Cheese, 114 purchasing, 321 P’tit Basque, 157

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rBST (recombinant bovine Friuli-Venezia Giulia and Veneto, somatotropin), 21 169, 171–172 cheese, 54, 160 Galicia region of Spain, 182 recipes. See also specifi c types of recipes Gouda, 207–209 appetizers, 267–271 Graskaas, 210 chèvre, 326–327 Idaho, 118 cocktails, 259–262 Irish, 146 common abbreviations in, 351 Île-de-France, 150–152 condiments, 239–244 Jura Mountain specialties, 201–202 home-made mozzarella, 328–329 Loire Valley, 155–156 home-made ricotta, 324 Lombardy, 168–169 main courses, 289–305 Mexican, 131 making crème fraiche, 325 Middle Eastern cheeses, 226–228 side dishes, 280–287 Midlands, 141–142 soup and salad, 271–280 Midwest, 121 red wines, 248 Murcian, 187 Redwood Hill Farm, 115, 342–343 Netherlands, 207–210 Reese, Bob, 339 New Zealand, 220–223 regional cheeses Nordost-Schweiz, 202–203 Alberta and Ontario, 128 North of England and Border regions, Alsace-Lorraine, 163–164 142–143 Asturias, 182–183 Northeast and New England, 123–125 Auvergne, 158–159 northern Germany, 203–205 Basque Country, 184–185 Oregon’s, 116–117 Bavarian and Allgäu, 205–207 Pays Basque, 156–157 Berner Oberland and Emmental cheeses, popular Nordic cheeses, 210–211 199–200 Portugal, 190–192 Boerenkaas, 209 Puglia/Sardinia, 176–178 British Columbia, 128 Quebec and Maritimes provinces, 130 Californian, 114–115 Rhône-Alpes and Haute-Savoie, 159–160 Campania, 175–176 Rockies, 120 Canadian islands, 129 Southeast and East British, 140–141 Canary Islands, 187–188 Southern, 122–123 Cantabria, Spain, 183 Southwest, 119 Castile-Leon, 185–186 Southwest and West British, 140 Central Asian, 223–226 Switzerland, 198–203 Champagne, 162–163 Tasmanian, 219–220 Corsican, 161 Turkish, 192–194 Cypriot, 195 Tuscany, 174–175 Eastern and Central European, 211–212 U.S. mixed-milk, 22 Edam cheeses, 209–210 Valais, 201 Emilia-Romagna, 172–173 Valle d’Aosta, 167–168 Fribourg-Vaud fondue cheeses, 200–201 Victoria, Australia, 215–217 Washington State, 117–118

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rennet temperatures accelerating, 106 about, 10, 26, 321 traveling with cheese, 107 thistle, 190 ripening mat and pan, 319, 320 vegetarian, 26 River’s Edge Chèvre, 116 Rhône-Alpes cheeses, 159–160 Lombardia, 169 Rhubarb-Brown Sugar Cake with Rockhill Creamery, 120 Strawberry-Rhubarb Compote and Rockies regional cheeses, 119–120 Crème Fraiche, 310–311 Rogue Creamery, 116, 341–342 ricotta Rollingstone Chevre, 118 adding to eggs, 301 Romadur cheese, 206 classic Italian, 169 Romanian cheeses, 212 making, 324 , 185 recipe for, 290–291, 324 Roquefort ricotta salata versus, 178 about true, 57 serving suggestions for, 43 benefi cial molds in, 32 ricotta salata example of PDO cheese, 36 Chicken Cacciatore with, 293 Ginger-Poached Pears with Roquefort- defi ned, 51, 178 Honey Ice Cream, 314–315 rind from Midi-Pyrenees, 158 bloomy, 33, 40, 45–46 rosé wines, 249, 259 choosing to eat or not, 101 rum, 257 clothbound, waxed, or coated, 34 ruminants, 10 considering when cooking, 265 rye whiskey, 257 defi ned, 13, 32 discovering favorite kinds of, 76 Garrotxa cheese, 64, 184 natural, 33 • S • saving Parmigiano Reggiano, 264 Saint-Nectaire, 159 spicing during cheesemaking, 69 Sainte-Maure de Touraine, 155 surface-ripened, 33 Salad Greens with Roasted Pears, Cornbread washed, 41, 47–49, 48–49 Croutons, and Camembert Dressing, rindless cheeses 274–275 hard, 61–63 Salers, 159 semi-soft, 52–53 salt ripening about, 15 agents added for, 31 applying or adding, 28–29 aging of hard cheese, 60 brined and dry-salted cheeses, 50–51 ammoniated aroma of, 48, 61, 152 salumi, 74, 174 continuing process of, 12, 26 San Simon cheese, 182 defi ned, 29 sandwiches judging ripeness, 94 Broiled Gruyère Sandwiches with Maple- process of, 29, 31 Caramelized Apples, 298 signs of bloomy-rind, 45–46 cheeseburgers, 295 starter cultures and, 25–26 sanitizer, 318

334_9781118099391-bindex.indd4_9781118099391-bindex.indd 377377 33/28/12/28/12 44:00:00 PMPM 378 Cheese For Dummies

savory cheese plates, 235, 238 blue cheeses, 56, 57 savory semi-soft cheeses, 53 boards and platters for, 97–98 Sbrinz cheese, 200 burrata and mozzarella, 44 scallions, 292 cheese course, 104, 147 , 176 coated-rind cheeses, 70, 71 Schad, Judy, 340–341 compatible foods with cheese, 233 Scotch, 258 cutting cheese, 99–101, 102 Scotland cheeses, 143–144 designing cheese plate, 101–105, 238–239 seasonal purchases eating Epoisses, 162 cheeses, 92, 160 fresh cheese with fruit, 42 fruits, 306 frico, 171 seasonal milk fl avors, 91 Handkäse and quark, 205 Seattle Cheese Festival, 348 leipäjuusto, 336 selecting cheeses Majorero, 188 browsing grocery stores, 81 Manchego, 187 quiz on, 81–82 mold-ripened soft cheese, 50 shopping locally, 80 natural-rind hard cheese, 63, 64, 65 Selles-Sur-Cher, 155 non-alcoholic beverages, 258–259 semi-hard cheese, 106 non-melting semi-soft cheese, 51–52, 52 semi-soft cheese planning serving size, 231–232 about, 50 Raclette and Morbier, 68 defi ned, 39 ricotta, 43 non-melting, 51–52 rindless hard cheese, 62, 63 preserving freshness of, 106 rindless semi-soft cheese, 53 pressed, brined, and dry-salted, 50–51 selecting for occasions, 102, 232–233 rindless, 52–53 semi-soft cheese, 51 savory, 53 sharp natural-rind cheese, 66 testing ripeness of, 94 sheep milk cheeses, 185 texture of, 50 with spirits, 255–258 washed-rind, 53–54 temperatures for, 101 sensory qualities of cheese washed-rind cheese, 48, 54, 67, 68 about, 75 wrinkly soft cheese, 50 discovering favorite, 76–77 shallots, 292 evaluating using, 77–78 Shaw River Buffalo Cheese, 217 technical terms describing fl avors, 78–79 sheep milk. See also pecorinos Serpa cheese, 192 butterfat averages in, 18, 185 Serra da Estrela cheese, 190 characteristics of, 21 serving tips. See also pairing wine and Italian cheesemaking with, 165 cheese Manchego cheese from, 186–187 about, 95 New Classic Cheese Souffl é, 304–305 adding decorative elements, 103 Sheep Milk Ricotta Gnocchi, 290–291, 292 arranging plates, 234 shosha, 225 beer and cheese pairings, 251–254 , 142 bloomy-rind cheeses, 46 Sicily cheeses, 176–178

334_9781118099391-bindex.indd4_9781118099391-bindex.indd 378378 33/28/12/28/12 44:00:00 PMPM Index 379

side dishes soft cheeses Grilled Asparagus with Chèvre and Stinking Bishop, 338 Orange Zest, 281 surface-ripened cheese, 44–50 Haricot Verts and Miniature Tomatoes sommeliers, 288 with Bocconcini, 284 Sopa de Quinoa, 280 Israeli Couscous with Preserved Lemon, Sottocenere, 172 Sugar Snap Peas, Feta, and Mint, souffl és, 304–305 282–283 Souffront, Carlos, 49 Pan-Roasted Wild Mushrooms over soup and salad recipes Cheddar Polenta with Pumpkinseed Bistro Salad with Poached Egg and Oil, 286–287 Parmigiano-Reggiano, 276–277 Wood-Roasted New Potatoes with Délice Fennel, Tangerine, and Hazelnut Salad du Jura and Black Truffl e Oil, 285 with Crottin, 278–279 sides, 234–235, 238 Nectarine, Prosciutto, and Arugula Salad Single Gloucester, 140 with Crescenza Toasts, 272–273 Skinner, Thalassa, 237, 346 Salad Greens with Roasted Pears, cheese, 211 Cornbread Croutons, and Camembert smell Dressing, 274–275 ammonia, 48, 61, 152 serving quantities in, 271 evaluating cheese by, 77–78 Sopa de Quinoa, 280 of warm goat cheeses, 101 Southeast British Isles cheeses, 140–141 washed-rind cheese, 47–48 Southern and Southeastern France Smith, Peggy, 344 cheeses, 157–158 Smith, Tim, 323 Southern Italy, 175–178 , 84 Southern U.S. cheeses, 122–123 sodas, 259 Southwest British Isles cheeses, 139–140 soft cheese Southwest regional cheeses, 119 about, 39 Spain bloomy-rind, 45–46 Asturias, 182–183 blue cheeses, 55–57 Basque Country cheeses, 184–185 Brie versus camembert, 49 Canary Islands cheeses, 187–188 double- or triple-crème, 47 Cantabria, 183 fresh cheeses, 41–44 Castile-Leon, 185–186 hard versus, 61 Catalonian cheeses, 184 moisture content and, 28 central and southern regions of, 185–187 mold-ripened soft cheese, 40, 40–41, cheesemaking in, 179–181 49–50 cheeses of Galicia, 182 semi-soft cheeses, 50–54 map of, 180 testing ripeness of, 94 Murcia, 187 types of, 40–41 thistle rennet in cheeses of, 190 washed-rind, 41, 47–49 sparkling wines, 249–250 when to eat, 41 Special Select Dry Jack, 71 soft-cheese knife, 96, 97 specialty shops, 85–87, 90 Spicherhalder Alpkäse cheese, 206

334_9781118099391-bindex.indd4_9781118099391-bindex.indd 379379 33/28/12/28/12 44:00:00 PMPM 380 Cheese For Dummies

spirits Fribourg-Vaud fondue cheeses, 200–201 aperitifs, 255 Jura Mountain specialties, 201–202 bourbon and rye whiskey, 257 map of, 199 brandy, 258 Nordost-Schweiz, 202–203 brown, 257–258 Valais regional cheeses, 201 gin, 256 Sylvan Star Cheese, 128 rum, 257 Scotch, 258 tequila, 256 vodka, 256 • T • white, 255–256 , 54, 168 spreader, 96, 97 Tarago River Cheese Company, 217 St. Agur, 56 tarts St. Marcellin, 50 Blue Cheese and Potato Tartlets, 302–303 St. Tola Original, 146 Dried Apricot-Goat Cheese, 312–313 starter cultures, 25–26 seasonal selections for, 209 , 56, 142 Tasmania, Australia, 219–220 Stinking Bishop, 338 tasting cheeses Stinky Cheese Omlet with Herb Topping, fl avors when, 78 300–301 judging ripeness by, 94 stinky cheeses. See washed-rind cheese tea, 259 stone fruits, 273 temperatures storing cheese, 105–106 accelerating ripening, 106 , 169 conversion chart for, 353 Strange, Cathy, 107–108 ranges for serving washed-rind cheeses, , 44, 193–194 101 Stuckey, Bobby, 288 tequila, 256 suppliers, 319 terrior surface-ripened cheese British Isles cheeses, 137–138 about, 44–45 considering wine’s, 247 bloomy rind, 45–46 designations identifying, 35–36 preserving freshness of, 106 importance of, 34–35 rinds for, 33 traditions adding, 28 types of, 40–41 Tête de Moine cheese, 202 sustainability, 22, 306 , 182 Sutton Grange Organic Farm, 216 texture sweet cheese plates, 235, 237 defi ned, 76 Sweet Grass Dairy, 123 semi-soft cheese, 50 sweet wines, 250 That Dutchman’s Farm, 130 SweetWater, The, 261 thermalization, 30 Switzerland thermometer, 318, 320 Berner Oberland and Emmental cheeses, Ticklemore, 140 199–200 Tilsiter cheese, 203, 204 cheeses from, 198–199

334_9781118099391-bindex.indd4_9781118099391-bindex.indd 380380 33/28/12/28/12 44:00:00 PMPM Index 381

toma Valais regional cheeses, 201 about, 168 Valdeon cheese, 28, 186 Toma Piemontese, 167–168 Valençay cheese, 155 tome varietals, 247 about, 160 vat pasturization, 30 , 53, 160 vegetarian rennet, 26 Tongola Goat Products, 220 Vella Cheese Company, 115 Tower, Jeremiah, 114 Vella, Gaetano “Tom”, 341 transhumance, 181 Veneto cheeses, 169, 171–172 traveling with cheese, 107 Vermont triple-crème soft cheese, 47 regional cheeses of, 124 Tumalo, 116 Vermont Butter & Cheese Creamery, Tunworth, 141 124, 339 Turkish cheeses, 192–194 Vermont Cheesemaker’s Festival, 124, 346 turophile, 80 Vermont Institute of Artisan Cheese, 124 Tuscany cheeses, 174–175 Vermont Sheperd, 124 Twain, Mark, 54 Victoria, Australia cheeses, 215–217 Vinaigrette Dressing recipes, 273, 277, 279 Vinvenzio, Sara, 346 vodka, 256 • U • volume Ubriaco, 172 about costs and, 265 umami, 78 conversion chart for, 352 United States cheese region map of, 112 legality of raw milk cheese, 30 Midwest cheeses, 120–122 • W • Pacifi c Northwest cheeses, 115–118 washed-rind cheese, 41, 48–49 purchasing French cheese in, 148–150 defi ned, 33 Rockies cheeses, 119–120 hard, 66–68 Southern cheeses, 122–123 preserving freshness of, 106 Southwest cheeses, 119 soft, 41, 47–49 tradition of cheeses in, 109–110 temperatures for serving, 101 unprotected cheese names in, 35 testing ripeness of, 94 West Coast cheeses, 113–115 types of semi-soft, 53–54 Uplands Cheese Company, 121, 343 Washington regional cheeses, 116–117 urum, 225 water buffalo milk Australian cheeses of, 217 butterfat averages of, 18, 21 characteristics of, 21, 176 • V • history of use, 176 cheese mozzarella di bufala, 43, 175–176 about, 48 Waters, Alice, 114 Vacherin Fribourgeois cheese, 201 waxed rinds, 34 Vacherin Mont d’Or cheese, 164, 202

334_9781118099391-bindex.indd4_9781118099391-bindex.indd 381381 33/28/12/28/12 44:00:00 PMPM 382 Cheese For Dummies

websites partnering with cheese, 163, 245–250 resources on cheese, 13 reds, 248 Spanish cheese, 180 rosés, 249, 259 weight conversion chart, 264, 352 sommeliers, 288 Weisslacker cheese, 206 South Australia’s self-tours of cheese and, Welsh cheeses, 143–144 218 Welsh rarebit, 266 sparkling wines, 249–250 Wensleydale, 143 sweet, 250 West British Isles cheeses, 139–140 time-tested pairings of, 250–251 West Coast cheeses, 113–115 tips for white, 248–249 West France cheeses, 154–157 varietals, 247 Western Australia, 220 white, 248–249 Westfi eld Farm, 125 Wood-Roasted New Potatoes with Délice whey du Jura and Black Truffl e Oil, 285 draining, 27–28 wooden boards, 97, 98 uses for, 29 whey cheeses, 43, 194–195 whisk, 318, 320 white spirits, 255–256 • Y • white wines, 248–249 yak milk and cheese, 21, 226, 335 Whole Foods Market, 107–108 Yarra Valley Dairy, 216 Widow’s Kiss, The, 260 Wigmore, 141 Willapa Hills Cheese, 118 wine. See also pairing wine and cheese • Z • Alsace-Lorraine cheeses and, 164 , 185–186 bad pairings with cheese, 250 zesters, 96 Champagnes, 247, 249–250 Zingerman’s, 89 matching cheese intensity, 246–247, 250

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