Cheese Champions

The World’s Crème de la Crème of Raw Milk Cheese

Giedo De Snijder, Frédéric Van Tricht

$80

Hardback

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English

Lannoo Publishers
01 April 2022

Cooking with dairy products

Making cheese is an art, tasting cheese is a delight. Respect for craft, raw materials and animals are how quality raw milk cheeses obtain their full bodied flavours, rich in depth and complexity. For this book, cheese refiner Van Tricht and cheesemaker De Snijder went looking for the best raw milk cheeses. The result is a selection of sustainable top products that are entirely handmade and prepared the traditional way. Here, the authors talk about the people and the stories behind 20 international raw milk cheeses, while demonstrating their love for both the profession and the product.

AUTHORS: Together with his father Michel, Frédéric Van Tricht is the face of Kaasaffineurs Van Tricht. He selects the most delicious cheeses or refines them further into the perfect delicacy. Giedo De Snijder is a passionate cheesemaker. Under the name of Karditsel he creates fair and tasteful Limburg goat cheeses.

SELLING POINTS: .

An exquisite selection of raw milk cheeses by cheese refiner Frédéric Van Tricht and cheesemaker Giedo De Snijder .

Behind the scene stories of the producers and the products .

Includes practical flavour profiles and food pairing tips

240 colour, 30 b/w illustrations

By: Giedo De Snijder, Frédéric Van Tricht
Imprint: Lannoo Publishers
Country of Publication: Belgium
Dimensions: Height: 285mm, Width: 225mm,
Weight: 1.484kg
ISBN: 9789401479578
ISBN 10: 9401479577
Pages: 288
Publication Date: 01 April 2022
Audience: General/trade , ELT Advanced
Format: Hardback
Publisher's Status: Unspecified

9 WHY ‘REAL CHEESE’ IS TIMELY AND IMPORTANT 11 INTRODUCTION 19 KARDITSEL sensible, yet stubborn 30 taste profile Aurélie 33 CHEESE AFFINEURS VAN TRICHT cheese aged to perfection 44 taste profile Herve pikant 46 taste profile Cabriolait 49 REMEKER working with nature 60 taste profile Remeker 63 WRÅNGEBÄCK remaking the oldest cheese brand in Sweden 74 taste profile Wrångebäck Ost 77 CRAVERO Parmigiano Reggiano with a heritage 88 taste profile Parmigiano reggiano 91 FORMAGGI DEBBENE organic Pecorino from Sardinia 100 taste profile Pecorino 103 L’ETIVAZ AOP an artisan product from an alpine lifestyle 114 taste profile L’Etivaz AOP 117 NEAL’S YARD DAIRY selecting and maturing outstanding British cheese 128 taste profile Montgomery 130 taste profile Baron Bigod 133 STICHELTON the real King of English cheese 142 taste profile Stichelton 145 BWLCHWERNEN FAWR the longest standing registered organic dairy farm in Wales 154 taste profile Hafod Welsh Cheddar 157 APPLEBY’S DAIRY award-winning Cheshire since 1952 168 taste profile Appleby’s cheshire 171 FROMAGERIE DONGÉ authentic and artisanal Brie de Meaux 180 taste profile Brie de Meaux 183 JOSEPH PACCARD artisanal maturation of raw milk Reblochon 194 taste profile Reblochon 196 taste profile Beaufort Haut Alpage AOP 199 MAISON MONS in search of the best traditional cheeses 206 taste profile Salers Tradition 209 JASPER HILL FARM hand-crafted European-style cheeses made in the US 220 taste profile Bayley Hazen Blue 224 MORE TASTE MAKERS 230 taste profile Comté AOP 232 taste profile Mont d’Or AOP 234 taste profile Roquefort Le Vieux Berger 236 taste profile Langres AOP 238 taste profile Zamorano AOP 240 taste profile Picón Bejes-Tresviso AOP 242 taste profile Humo 247 ACKNOWLEDGEMENTS 248 COLOFON

Together with his father Michel, Frédéric Van Tricht is the face of Kaasaffineurs Van Tricht. He selects the most delicious cheeses or refines them further into the perfect delicacy. Giedo De Snijder is a passionate cheesemaker. Under the name of Karditsel he creates fair and tasteful Limburg goat cheeses.