Larousse of Cheese: A Comprehensive Guide to the World's Best Cheeses

Introduction

In the world of cheese, there is no shortage of options. With over 2,000 varieties to choose from, it can be difficult to know where to start. That's where the Larousse of Cheese comes in. This comprehensive guide provides everything you need to know about cheese, from its history and production to its flavor and texture.

History of Cheese

Cheese has been around for centuries, and it has played an important role in human history. It was first made in the Middle East around 8,000 BC, and it quickly spread to other parts of the world. By the Middle Ages, cheese was a staple food in Europe, and it was used in a variety of dishes.

Production of Cheese

Cheese is made by coagulating milk and then draining the whey. The type of milk used, the starter culture, and the rennet all affect the final flavor and texture of the cheese. Cheese can be made from cow's milk, goat's milk, sheep's milk, or even buffalo milk. The starter culture is a bacteria that helps to convert the lactose in milk into lactic acid. Rennet is an enzyme that helps to coagulate the milk.

Types of Cheese

There are many different types of cheese, each with its own unique flavor and texture. Some of the most popular types of cheese include:

• Cheddar: A hard, yellow cheese that is made in England. Cheddar is a versatile cheese that can be used in a variety of dishes.
• Parmesan: A hard, grating cheese that is made in Italy. Parmesan is a flavorful cheese that is often used in pasta dishes.
• Brie: A soft, creamy cheese that is made in France. Brie is a delicious cheese that is perfect for eating on its own or with crackers.
• Camembert: A soft, creamy cheese that is made in France. Camembert is similar to Brie, but it has a slightly stronger flavor.
• Gouda: A semi-hard, yellow cheese that is made in the Netherlands. Gouda is a mild, buttery cheese that is perfect for snacking.

Flavor and Texture of Cheese

The flavor and texture of cheese are determined by a number of factors, including the type of milk used, the starter culture, the rennet, and the aging process. Cheese can be mild, sharp, creamy, or crumbly. It can also have a variety of different flavors, such as nutty, fruity, or herbaceous.

Cheese and Wine Pairing

Cheese and wine are a classic pairing, and there are many different ways to enjoy them together. Some of the best cheese and wine pairings include:

• Cheddar and Cabernet Sauvignon: The sharp flavor of Cheddar pairs well with the bold tannins of Cabernet Sauvignon.
• Parmesan and Chianti: The nutty flavor of Parmesan pairs well with the fruity flavor of Chianti.
• Brie and Chardonnay: The creamy texture of Brie pairs well with the buttery flavor of Chardonnay.
• Camembert and Pinot Noir: The rich flavor of Camembert pairs well with the earthy flavor of Pinot Noir.
• Gouda and Riesling: The mild flavor of Gouda pairs well with the sweet flavor of Riesling.

Conclusion

The Larousse of Cheese is a comprehensive guide to the world's best cheeses. This book is perfect for anyone who loves cheese, whether you're a beginner or a seasoned expert. With over 2,000 varieties of cheese to choose from, you're sure to find a cheese that you love. So what are you waiting for? Start exploring the world of cheese today!