Cheese - slices of Swiss culture

- Style, S: Cheese - slices of Swiss culture

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Cheese - slices of Swiss culture
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  • Forventet levering 12-03-2021
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Format:
Bog, hardback
Udgivelsesdato:
09-08-2012
Sprog:
Engelsk
Sidetal:
256
  • Beskrivelse
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Discover the exciting range of great cheese being made in Switzerland, learn how it is made, what makes it so special and what to look for to treat your taste buds. All the prize-winning cheese makers portrayed are small-scale and artisanal, some of them located on remote Alpine hillsides, following traditions that have been upheld for several centuries. You will meet also some of the most creative cheese masters. Cheeses from all around the country are portrayed: Appenzeller, Berner Alpkase AOC, Berner Hobelkase AOC, Bundner Bergkase, Emmentaler AOC, L'Etivaz AOC, Le Gruyere AOC, Tete de Moint AOC, Tilsiter, Sbrinz AOC, Vacherin Fribourgeois AOC, Vacherin Mont d'Or AOC as well as a handful of newly created cheeses and some prize-winning goat's and sheep's milk cheeses. You'll find out about ancient cheese trails, visit lively cheese markets, festivals and museums, and seek out spectacular speciality cheese shops. You'll be able to create the finest cheese plates and enjoy making twenty of Sue Style's new, delicious, easy-to-make recipes using these fine cheeses.Photographer Nikos Kapelis captures the steps in the cheese-making process and the awe-inspiring landscapes where these unique products are created. Numerous historical documents and works of art from the Roth-Foundation Burgdorf reveal the historical and cultural significance of cheese for Swiss people, and their respect for and pride in the way of life of the cheese makers who continually strive for perfection, taste and beauty in their cheeses.

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Udgivelsesdato:
09-08-2012
ISBN13:
9783905252200
Vægt:
680 g
Dybde:
17 mm
Bredde:
175 mm
Højde:
235 mm
Format:
Hardback
Forfattere
Bibliotekernes beskrivelse Join Sue Style, one of Europe's most respected food writers, on her quest through Switzerland to meet some of the country's prize-winning and talented artisan cheese makers, lovers of their craft and of the exciting flavours that can be conjured up from wholesome, mostly raw, milk from cows, goats and sheep. Includes 270 illustrations, 20 recipes. 270 illustrations and photographs

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