CHEESE COLLECTION

$105.00

14 Print Issues

No. 22 Pizza in Naples — Mozzarella di Bufala.

No. 27 The Goat is the Cow of the Poor — Provençal farm cheeses, including Le Gardien and Banon, and the traditional caillé doux.

No. 35 Stone, Sea, and a Dry, Fertile Soil: Encounters in Apulia — Making ricotta over a fire on a mountain farm.

No. 37 Munster Cheese, Dry Muscat Wine, Choucroute, and Other Happinesses in the Haut Rhin of Alsace — The making and ripening of Munster, including a visit to a farm producer and the Haxaire family of affineurs.

No. 39 Looking for Old-Fashioned Cheddar, or What Became of Store Cheese? — The past and present of American cheddar.

No. 40 In the Region of Cognac — Tourteau fromagé, the traditional charentais cheesecake made from fresh goat’s-milk cheese.

No. 43 The Caves of Roquefort — The issues of terroir (what is it that makes the cheese special?); the producers Carles, Crouzat Constans, Gabriel Coulet, and Papillon; what to drink; plus the Pérail.

No. 54 Emilia Romagna — Parmigiano Reggiano, including the traditional red cows, and Formaggio di Fossa.

No. 56 Southern Piedmont Part I: High Mountain Pastures and a Brief Introduction to the Cooking — Castelmagno, the great, sometimes blue, mountain cheese.

No. 59 Burgundy I — Époisses, including what makes this washed-rind cheese unique (with visits to Berthaut and the Laiterie de la Côte), and the cheese of the Abbey at Cîteaux.

No. 70 Gruyère de Comté — The great Gruyère of France, which happens to be the cheese with the most thoroughly examined connection to its terroir.

No. 75 Cloth-Bound Vermont Cheddar — Cabot Creamery, Jasper Hill Farm, and an older, better way to age Vermont cheddar.

No. 86 Really Good Goat Cheese — Pushing to a Delicate Extreme: The Cheeses of Soyoung Scanlan — Making Your Own Fresh Cheese.

No. 89 In Pursuit of the Cheese of the Skin: Shepherd Cheesemaking in Tsakonia — The Greek cheese touloumotiri from the Peloponnesus is still made by some shepherds, and a very few still make it in the skin.

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