The Ideal Cheese Book |
Contents
The Cheeses | 1 |
Cooking with Cheese | 109 |
Pasta and Pizza | 131 |
Copyright | |
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Common terms and phrases
½ cup ½ pound ½ teaspoon aged baking sheet black pepper bowl bread crumbs Brie brown Camembert casseroles cayenne pepper Cheddar cheesemakers chèvre chopped coated cook cow's milk Cream Cheese crêpes crumbled cubes dessert dish double creams dough Farmer Cheese Feta filling firm flavor foil Fontina food processor fresh Fromage garlic goat cheese Gouda grated Gruyère Heat the oven herbs inches Italian kosher salt large eggs layer Mascarpone melted mild minced minutes mixture mold Monterey Jack Mozzarella mushrooms mustard olive oil onion ounces Parmesan Parmigiano-Reggiano parsley pasta pastry pears pepper sauce Place Port-Salut potatoes preheated oven ravioli recipe red pepper refrigerate Ricotta rind room temperature rounds salad salt and pepper sandwiches scallions Serve hot skillet slices smooth soft soft-ripened cheeses spoon Sprinkle stir Swiss tablespoons tablespoons unsalted butter taste teaspoon teaspoon kosher salt texture thick tomatoes tortillas triple creams wheels wine wrapped