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1 Burnside Cooking and Food- Dairy and Eggs

The Cheese Plate

by

The Cheese Plate Cover

 

 

Excerpt

APPETIZERS

from The Cheese Plate

All-Italian Cheese Plate

Hardly anybody is surprised at the glory of French cheeses, but they will be delighted to discover that Italy its own masterpieces. Serve a plate like this to culminate a full-fledged authentic Italian feast.

1. MONTASIO: Fairly mild and somewhat firm in texture with a lingering gentle, sweet finish. It is a fitting prelude to the Taleggio.

2. TALEGGIO: A washed-rind cheese that will offer intriguing aromas and somewhat forceful flavors than the Montasio.

3. PECORINO TOSCANO: A well-aged Pecorino di Pienza, at 6 to 9 months, will close out the Taleggio and lead in to the next cheese.

4. FONTINA DAOSTA: Should offer a distinct, tangy sweetness of fermented milk while holding onto some of its lactic sweetness.

5. PARMIGIANO-REGGIANO: A glorious center-cut chunk of mid-Summer Parmesan (I like mine about 2 _ years old) might convince you to call it quits, but theres another great Italian waiting to be heard from…

GORGONZOLA: A good creamy Gorgonzola Naturale with a bit of a bite is the perfect clser, providing the Italian answer to Frances magnificent Roquefort finale.

Product Details

ISBN:
9780609604960
Author:
Salinger, Susan
Author:
Salinger, Susan
Author:
McCalman, Max
Author:
Gibbons, David
Publisher:
Clarkson Potter
Location:
New York
Subject:
Cookery
Subject:
Cheese
Subject:
Cookery (Cheese)
Subject:
Specific Ingredients - Dairy
Subject:
General Cooking
Subject:
Culinary Arts & Techniques
Subject:
Cooking and Food-Dairy and Eggs
Copyright:
Edition Number:
1st ed.
Series Volume:
v. 1
Publication Date:
20020305
Binding:
Hardback
Grade Level:
General/trade
Language:
English
Illustrations:
55 4-C PHOTOS 176 PAGES 4/C; 64 PAGES 1/
Pages:
240
Dimensions:
10.3 x 7.7 x 1 in 2.2563 lb

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Related Subjects

Cooking and Food » By Ingredient » Dairy and Eggs » General
Cooking and Food » Reference and Etiquette » General

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