The Cheese Course

If you’re a cheese fan, this is a must-have for your cookbook collection. From selecting the cheese to serving appropriate accompaniments, Janet makes it easy to be sophisticated about cheese. She begins by explaining the different types and their characteristics and progresses into providing recipes for any occasion. (Recipes are separated into categories based on their core milk: cow-milk cheeses, goat-milk cheeses, sheep-milk cheeses, etc.) Whether you want to serve cheese for one course or make a meal out of it, this book is indispensable.

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