CHEESE, No. 2
This issue takes the reader into the wonderful and often mysterious world of cheese.
Familiarize yourself with traditional, modern and “new wave” cheese producers from around the globe. Learn about processed cheeses and what grades of milk have to do with flavor and texture. Take the advice of “turophiles”, the cheese equivalent of a wine sommelier, to get the most out of paring cheese with other foods and beverages.
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CHEESE: TABLE OF CONTENTS
INTO THE ORIGINGlobal cheese meccas bursting with intrigue and sundry flavors
THE ARTISAN STORY
Traditional Artisan – Montgomery’s from Britain and La Borie Haute from France: the true integrity of traditional artisanal cheese
Modern Artisan– Graindorge, an iconic French artisanal cheese combining modern technology and traditional recipes
Mass Production – Hilmar Cheese Company of America, proof of the upgraded quality and status of processed cheese
Coexistence -Allevatori Bufalini Casertani (ABC) of Italy, an economic community connected by cheese
ACADEMIC MANUAL INTERVIEW
Sébastien Bras – Sébastien Bras, owner-chef of Le Suquet and founder of a revolutionary culinary trend that breaks restaurant industry conventions
David Breeden – David Breeden, chef de cuisine of French Laundry and successor to the infamous Thomas Keller
ON THE TABLE
Savory cheese platters presented by restaurants around the world
F LAB
Cheese experiments by ChefSteps, a group exploring innovative cooking technology and ingredients
USER SCENE
Four turophiles share tips on pairing cheese, food, and beverages
F CUT
An aesthetic perspective on the colorful shapes, textures, and varieties of cheese
USER SCENE
Four gourmets share how they most enjoy salt
F CUT
An aesthetic perspective on various salts with distinct colors and forms
NEW WAVE OF CHEESE
Soyoung Kim – Soyoung Kim, owner of Andante Dairy and acclaimed cheese master in America
Benton Brown & Susan Boyle – Benton Brown & Susan Boyle, co- owners of Crown Finish Caves, a cheese aging facility in Brooklyn, NY
RETAIL
Artisanal cheese shops run by passionate cheese mongers
EXTENDED
All different slicers used for all different cheeses
REFERENCES
Books recommended by cheese experts and chefs
Description
ABOUT MAGAZINE F, CHEESE
Cheese is an ingredient made by coagulating and fermenting milk from livestock like cows and goats. It is a delicacy that can be enjoyed on its own, and it shines as a food ingredient in popular foods like pizza as well as fine dining dishes. Depending on the condition of land, type of livestock, and method of ripening, it can be classified into a thousand varieties, including mozzarella, gorgonzola, manchego, and parmigiano reggiano. The unique flavors of each cheese types can be compared to wine. As both a patron of traditional methods passed down for thousands of years and a way of expressing regional and individual characteristics, cheese represents the essence of food culture.
Cheese Quotes:
I don’t think any other ingredient can add a subtlety and richness to a dish better than cheese. It’s a taste of maturity. Cheese is the basic foundation of French cuisine. There are quite a number of cheese-based recipes. A subtle, nuanced taste of a cheese, made through meticulous fermentation of fresh, high-quality milk, presents a matchless savor.
David Breeden, Chef de Cuisine The French Laundry
Cheese is really honest. When you get slightly negligent, the cheese tastes diferent right away. And as cheese is a result of nature, you can’t be in control of everything. I think the attitude of a good cheesemaker is trying to remain modest.
Soyoung Kim, Owner, Andante Dairy
Pairs nicely with Magazine F: Egg and Magazine F: Coffee
Additional information
| Weight | 380 g |
|---|---|
| Dimensions | 9.75 × 7 × .75 in |
| Publisher | JOH |
| Pages | 148 |
| Issue # | 2 |
