Refine By

Pecorino Cheese

Pecorino is an Italian sheep's milk cheese similar to, but sweeter than, Parmesan. It's delicious grated onto Italian soups or salads, and it can be eaten in slices or chunks on crackers or baguettes with roasted peppers, olives, or sweet preserves such as apricot. Choose from young or aged Pecorino varieties, as well as assortments of Italian grating cheeses.
L'Atelier du Vin

This set includes a cutlery duo: one fine cutter and one extra-strong cutter, as well as a wine and cheese guide. The knives are m...ade from stainless steel and solid wood. The extra-strong cutter is short and wide. It easily slices through hard and other firm or semi-soft cheeses, including Gouda, Pecorino Sardo, Cheddar, etc. The fine cutter is long and strong and cuts with ease, as well as stabbing soft cheeses with washed or natural moldy rinds and lastly, pressed cheeses too. In the wine and cheese guide book you will discover some of the nicest and most surprising matches. read more

Brennan, Georgeanne/ Caruso, Maren (PHT)

Packed with information and inspiration, this cookbook takes an authoritative look at cheese, acting as both a comprehensive cookb...ook as well as a helpful primer on the subject. From key types of cheeses and main regions, to tips on pairing cheese with wine and beer and creating the perfect cheese plate for any occasion, to enticing cheese-centric recipes, organized by course, this is the ultimate resource for any cheese lover who is looking for great ways to showcase this favorite food through delicious dishes. With an engaging personal narrative and gorgeous lifestyle photographs, this is an indispensable guide for anyone who is looking for ideas for serving and cooking with cheese.Organized by course, this book includes more than 100 luscious recipes for sweet and savory dishes that showcase cheese. Classic favorites are here, from mac and cheese and fondue to enchiladas and burgers. You’ll also discover contemporary dishes like fried pecorino with stonefruit salsa, roast chicken stuffed with Gruyere, over-roasted endive with Saint-Marcellin, and tangy plum tart spiked with ginger and chevre. In addition, you’ll find helpful tips on pairing cheese with wine or beer, putting together a perfect cheese plate, and a comprehensive guide to cheeses from around the globe as well as artisanal varieties in North America. Celebrated author and cheese aficionado Georgeanne Brennan’s wonderful narrative runs throughout the book, bringing the recipes and cook’s lifestyle to life. read more

Can Bech

Can beech which translates to "house of beech" in Catalan, began in the Bech family restaurant in 1981. Their restaurant was well ...known for their fresh fruit desserts and after receiving a large demand from European countries, Gerard beech began making the preserves and sauces from the family recipes that have been handed down for generations. Can Bech has created this range of five sweet sauces, 100 percent natural, designed for the perfect pairing with each category of cheese. We have selected the finest fruits, spices and nuts, importing them from the five continents in order to achieve the perfect flavor to accompany any type of cheese. We have created a sweet sauce reminiscent of baked apples that confidently stands up to a cured cheese without overpowering the subtle aromas of a young cheese. To accompany these cheeses on the palate, we have caramelized the apple and combined these with tender pistachios from Turkey and the ethereal aroma of cinnamon from Si Lanka. A perfect mixture for all types of hard paste cheese. This sauce pairs with: parmesan region, Monterey jack, manchego, cheddar, gouda, gruyere, emmental, comte, canal, pecorino romano, tete de moine, mimolette, idiazabal and many more. read more

Brand: Reaktion Books

Take a slice of bread. It’s perfectly okay in and of itself. Maybe it has a nice, crisp crust or the scent of sourdough. But reall...y, it’s kind of boring. Now melt some cheese on it—a sharp Vermont cheddar or a flavorful Swiss Gruyere. Mmm, delicious. Cheese—it’s the staple food, the accessory that makes everything better, from the hamburger to the ordinary sandwich to a bowl of macaroni. Despite its many uses and variations, there has never before been a global history of cheese, but here at last is a succinct, authoritative account, revealing how cheese was invented and where, when, and even why. In bite-sized chapters well-known food historian Andrew Dalby tells the true andsavory story of cheese, from its prehistoric invention to the moment of its modern rebirth. Here you will find the most ancient cheese appellations, the first written description of the cheese-making process, a list of the luxury cheeses of classical Rome, the medieval rule-of-thumb for identifying good cheese, and even the story of how loyal cheese lover Samuel Pepys saved his parmesan from the great Fire of London. Dalby reveals that cheese is one of the most ancient of civilized foods, and he suggests that our passion for cheese may even lay behind the early establishment of global trade. Packed with entertaining cheese facts, anecdotes, and images, Cheese alsofeatures a selection of historic recipes. For those who crave a pungent stilton, a creamy brie, or a salty pecorino, Cheese is the perfect snack of a book.  read more

Chronicle Books

As the DIY movement continues to gain momentum, it's no wonder home cheesemaking is the next hot topic. And from cheesemaking auth...ority and teacher Louella Hill comes an education so timely and inspiring that every cheese lover and cheesemonger, from novice to professional, will have something to learn. Kitchen Creamery starts with the basics (think yogurt, ricotta, and mascarpone) before graduating into more complex varieties such as Asiago and Pecorino. With dozens of recipes, styles, and techniques, each page is overflowing with essential knowledge for perfecting the ins and outs of the fascinating process that transforms fresh milk into delicious cheese. read more

This item has been added to your list

This item has been added to your sale alerts