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Reading F

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MAGAZINE F: CHEESE

Magazine F: 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.

Additional information

Weight 12 oz
Dimensions 9.75 × 7 × .75 in
Publisher

JOH

Pages

148

Issue #

2