Kleines Käse-Buch

There are hardly any other foods that exhibit such a variety of types as cheese. In Germany alone, there are about 150 different varieties (around 4,000 worldwide!). Alongside Italy, Switzerland, the Netherlands, and France, Germany is one of the most important cheese-producing countries. From the North Sea to the Allgäu region, numerous regional and national cheese specialties are produced by both large and small dairies in Germany, ranging from mild to spicy and piquant, which do not need to shy away from competition. The book focuses less on instructions for making cheese at home and more on introducing the six most well-known cheese categories: hard cheese, semi-hard cheese, semi-soft cheese, sour milk cheese, soft cheese, and fresh cheese, along with special recipes for each. Additionally, the useful kitchen guide answers important consumer questions, from the significance of the AOP seal to shopping, storage, and flavorful uses in both cold and warm dishes.