Cheese : identification, classification, utilization - Fischer, John W. (Australia : Delmar Cengage Learning, 2011)
1. Why cheese? -- 2. Fresh and young cheeses -- 3. Mild aged cheeses -- 4. Medium strength and nutty cheeses -- 5. Strong and stinky cheeses -- 6. Cooking with cheese -- 7. What's with this cheese.
Includes index.
Keywords: CHEESE