The Oxford companion to cheese

Title
The Oxford companion to cheese / edited by Catherine Donnelly.
Publication
  • New York : Oxford University Press, [2016]
  • ©2016

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TextUse in libraryRequestJFF 17-1531Schwarzman Building - Main Reading Room 315

Details

Additional Authors
Donnelly, Catherine W.
Description
xx, 849 pages : illustrations; 26 cm
Bibliography (note)
  • Includes bibliographical references and index.
Call Number
JFF 17-1531
ISBN
  • 9780199330881
  • 0199330883
LCCN
  • 2016034026
  • 12949933
OCLC
947145356
Title
The Oxford companion to cheese / edited by Catherine Donnelly.
Publisher
New York : Oxford University Press, [2016]
Copyright Date
©2016
Type of Content
text
Type of Medium
unmediated
Type of Carrier
volume
Bibliography
Includes bibliographical references and index.
Summary
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, cheese makers, cheese mongers, 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 Companion also reflects a fascination with the microbiology and chemistry of cheese, featuring entries on bacteria, molds, yeasts, cultures, and coagulants used in cheese making and cheese maturing. It also includes entries on production methodologies and the technology and equipment used in cheese making.
Added Author
Donnelly, Catherine W., editor.
Other Standard Identifier
12949933
Research Call Number
JFF 17-1531
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