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Catherine Bernard

(1663–1712?), French novelist, playwright, and poet. Born in Rouen to a comfortable Huguenot family, she moved to Paris to pursue her literary interests. Bernard wrote four ...

flavored cheeses

flavored cheeses   Reference library

David Gremmels

The Oxford Companion to Cheese

Reference type:
Subject Reference
Current Version:
2017

...examples of outstanding flavored cheeses from cow’s, goat’s, and sheep’s milk. See also leaf-wrapped cheeses ; oil-marinated cheeses ; and smoked cheeses . Almena-Aliste, Montserrat , and Bernard Mietton . “Cheese Classification, Characterization, and Categorization: A Global Perspective.” In Cheese and Microbes , edited by Catherine W. Donnelly . Washington, DC: ASM Press, 2014. American Cheese Society . “Judging & Competition 2015 Categories.” http://www.cheesejudging.org/wp-content/uploads/2015/03/2015-Categories-FINAL-Revised-2015-03-03...

washed-rind cheeses

washed-rind cheeses   Reference library

David Gremmels

The Oxford Companion to Cheese

Reference type:
Subject Reference
Current Version:
2017
Subject:
Society and culture, Cookery, Food, and Drink
Length:
849 words
Illustration(s):
1

...weeks. Soft and creamy, Red Hawk has a pungent, fruity, and slightly beefy flavor. See red hawk . See also brining ; brushing ; and washed-curd cheeses . Almena-Aliste, Montserrat , and Bernard Mietton . “Cheese Classification, Characterization, and Categorization: A Global Perspective.” In Cheese and Microbes , edited by Catherine W. Donnelly . Washington, D.C.: ASM Press, 2014. Decker, John W. Cheese Making: Cheddar, Swiss, Brick, Limburger, Edam, Cottage, Etc. Columbus, Oh.: n.p., 1905. Kindstedt, Paul . American Farmstead Cheese...

families of cheese

families of cheese   Reference library

Jeremy Snyder and Montserrat Almena-Aliste

The Oxford Companion to Cheese

Reference type:
Subject Reference
Current Version:
2017
Subject:
Society and culture, Cookery, Food, and Drink
Length:
1,691 words

...techniques. See also naming cheese . Almena-Aliste, Montserrat , and Bernard Mietton . “Cheese Classification, Characterization, and Categorization: A Global Perspective.” In Cheese and Microbes , edited by Catherine W. Donnelly , pp. 39–72. Washington, D.C.: ASM Press, 2014. Cogan, Timothy , et al. “Biodiversity of the Surface Microbial Consortia from Limburger, Reblochon, Livarot, Tilsit, and Gubbeen Cheeses.” In Cheese and Microbes , edited by Catherine W. Donnelly , pp. 219–250. Washington, D.C.: ASM Press, 2014. Jenkins, Steven . Cheese...

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