How Do I
Dairy Products, Cheese, & Eggs
Selected Books
Fletcher, Janet Kessel
The Cheese Course: Enjoying the World's Best Cheeses at your Table
TX759.5.C48 F58 2000
In over 40 fresh and inventive recipes, Fletcher shows you how to make your cheese course distinctive and memorable.
The Cheese Course: Enjoying the World's Best Cheeses at your Table
TX759.5.C48 F58 2000
In over 40 fresh and inventive recipes, Fletcher shows you how to make your cheese course distinctive and memorable.
Golson, Terry Blonder
The Farmstead Egg Cookbook
TX745.G65 2006
The Farmstead Egg Cookbook taps into the trend that eggs are healthy to eat again, especially organic farmstead eggs.
The Farmstead Egg Cookbook
TX745.G65 2006
The Farmstead Egg Cookbook taps into the trend that eggs are healthy to eat again, especially organic farmstead eggs.
Kaufelt, Rob and Liz Thorpe
The Murray's Cheese Handbook: More than 300 of the World's Best Cheeses
SF271.K38 2006
In this timely new handbook, Rob Kaufelt, cheese purveyor to Manhattan's top restaurants and owner of Murray's Cheese Shop, guides cheese-lovers through the pleasant predicament of choosing from the myriad offerings from around the world.
The Murray's Cheese Handbook: More than 300 of the World's Best Cheeses
SF271.K38 2006
In this timely new handbook, Rob Kaufelt, cheese purveyor to Manhattan's top restaurants and owner of Murray's Cheese Shop, guides cheese-lovers through the pleasant predicament of choosing from the myriad offerings from around the world.
Lambert, Paula
The Cheese Lover's Cookbook and Guide: Over 150 Recipes, with Instructions on How to Buy, Store, and Serve All your Favorite Cheeses
TX759.5.C48 L36 2000
Lambert, a cheesemaker, also includes recipes for making your own cheese.
The Cheese Lover's Cookbook and Guide: Over 150 Recipes, with Instructions on How to Buy, Store, and Serve All your Favorite Cheeses
TX759.5.C48 L36 2000
Lambert, a cheesemaker, also includes recipes for making your own cheese.
Masui, Kazuko
French Cheese
SF274.F7 M36 2005
This DK Eyewitness Companion book to French cheeses is well-illustrated, as all Eyewitness books are, with photographs of each cheese. A great book to take to France with you.
French Cheese
SF274.F7 M36 2005
This DK Eyewitness Companion book to French cheeses is well-illustrated, as all Eyewitness books are, with photographs of each cheese. A great book to take to France with you.
McCalman, Max and David Gibbons
Cheese: a Connoisseur's Guide to the World's Best
TX382.M354 2005
McCalman, co-author of the 2002 book The Cheese Plate (see below), brings us up-to-date in the world of artisanal cheeses and rates them.
Cheese: a Connoisseur's Guide to the World's Best
TX382.M354 2005
McCalman, co-author of the 2002 book The Cheese Plate (see below), brings us up-to-date in the world of artisanal cheeses and rates them.
McCalman, Max and David Gibbons
The Cheese Plate
TX759.5.C48 M39 2002
Max McCalman is one of the world's foremost experts on artisanal cheeses and in The Cheese Plate he tells you how to buy, store, and serve cheeses, and then how to taste them, serve them and pair them with other food and wine.
The Cheese Plate
TX759.5.C48 M39 2002
Max McCalman is one of the world's foremost experts on artisanal cheeses and in The Cheese Plate he tells you how to buy, store, and serve cheeses, and then how to taste them, serve them and pair them with other food and wine.
Pretty, Gurth
The Definitive Guide to Canadian Artisanal and Fine Cheese
SF274.C2 P74 2006x
Pretty traveled throughout Canada researching locally made cheeses. This book not only tells the story of each small cheese producer but lists local attractions to visit while you are in the region tasting cheeses. And who could resist a cheese called Dragon's Breath?
The Definitive Guide to Canadian Artisanal and Fine Cheese
SF274.C2 P74 2006x
Pretty traveled throughout Canada researching locally made cheeses. This book not only tells the story of each small cheese producer but lists local attractions to visit while you are in the region tasting cheeses. And who could resist a cheese called Dragon's Breath?
Roberts, Jeffrey P.
The Atlas of American Artisan Cheese
r SF274.U6 R63 2007
This atlas features 345 producers organized by region, then alphabetically by state. Profiles include the varieties of cheese produced and locations where they are available, as well as vignettes of the cheesemakers themselves.
The Atlas of American Artisan Cheese
r SF274.U6 R63 2007
This atlas features 345 producers organized by region, then alphabetically by state. Profiles include the varieties of cheese produced and locations where they are available, as well as vignettes of the cheesemakers themselves.
Roux, Michel
Eggs
TX745.R84 2005
Each chapter is based around a style of cooking eggs, from boiling, frying, poaching, baking and scrambling, to making the perfect omelet, crepe, souffle, meringue and custard. The photography is delightful, both of the technique and the final dish.
Eggs
TX745.R84 2005
Each chapter is based around a style of cooking eggs, from boiling, frying, poaching, baking and scrambling, to making the perfect omelet, crepe, souffle, meringue and custard. The photography is delightful, both of the technique and the final dish.
Simmons, Marie
The Good Egg: More than 200 Fresh Approaches from Soup to Dessert
TX745.S543 2000
In this landmark collection, Marie Simmons, an award-winning cookbook author whose deftly irresistible flavor combinations have inspired millions, celebrates the versatile egg with more than 250 recipes. This is the most comprehensive book on egg cookery ever published, and it's a dazzlingly diverse collection.
The Good Egg: More than 200 Fresh Approaches from Soup to Dessert
TX745.S543 2000
In this landmark collection, Marie Simmons, an award-winning cookbook author whose deftly irresistible flavor combinations have inspired millions, celebrates the versatile egg with more than 250 recipes. This is the most comprehensive book on egg cookery ever published, and it's a dazzlingly diverse collection.
Smith, Tim-
Making Artisan Cheese: 50 Fine Cheeses that you can Make in your own Kitchen
SF271.S65 2005
With this informative guide about home cheese making, you will be able to turn your kitchen into the perfect cheese laboratory, creating fresh, artisan cheese with flavor that will surpass that of any commercial product.
Making Artisan Cheese: 50 Fine Cheeses that you can Make in your own Kitchen
SF271.S65 2005
With this informative guide about home cheese making, you will be able to turn your kitchen into the perfect cheese laboratory, creating fresh, artisan cheese with flavor that will surpass that of any commercial product.
Uvezian, Sonia
The Book of Yogurt
TX759.5.Y63 U94 1999
Now back in print, the internationally acclaimed The Book of Yogurt offers over 300 flavor-packed recipes ranging from hearty peasant fare to elegant creations. Sonia Uvezian, an Armenian born and raised in Lebanon, expands yogurt beyond the narrow limitations of desserts and snack foods and incorporates it into an impressive array of international dishes.
The Book of Yogurt
TX759.5.Y63 U94 1999
Now back in print, the internationally acclaimed The Book of Yogurt offers over 300 flavor-packed recipes ranging from hearty peasant fare to elegant creations. Sonia Uvezian, an Armenian born and raised in Lebanon, expands yogurt beyond the narrow limitations of desserts and snack foods and incorporates it into an impressive array of international dishes.
Return to the topSelected Videos
The Cheese Nun: Sister Noella's Voyage of Discovery
This PBS home video profiles Sister Noella Marcellino, a Benedictine nun from Connecticut, whose cheese-making abbey sent her to the University of Connecticut for a doctorate in cheese microbiology. She obtained a Fullbright Scholarshop to study the mold strains in France for a year and spent an additional two years there studying the differences between regional cheeses.
This PBS home video profiles Sister Noella Marcellino, a Benedictine nun from Connecticut, whose cheese-making abbey sent her to the University of Connecticut for a doctorate in cheese microbiology. She obtained a Fullbright Scholarshop to study the mold strains in France for a year and spent an additional two years there studying the differences between regional cheeses.
Studd, Will
Camembert
Visits the village of Camembert, birthplace of the cheese; the dairy of Monsieur Durand, the last farmhouse producer of camembert in the region; and the Cooperative of Isigny St. Mere, one of the most respect producers of traditional AOC camembert cheese; the cheese shop of Roland Barthlemyin in Paris.
(DVD) SF274.F7 C363 2007x
Camembert
Visits the village of Camembert, birthplace of the cheese; the dairy of Monsieur Durand, the last farmhouse producer of camembert in the region; and the Cooperative of Isigny St. Mere, one of the most respect producers of traditional AOC camembert cheese; the cheese shop of Roland Barthlemyin in Paris.
(DVD) SF274.F7 C363 2007x
Studd, Will
Comte Gruyere and Morbier
An episode of Cheese Slices dedicated to comte gruyere and farmhouse morbier. Traces the links between farmer, cheesemaker, and affineur. Visits the Fort of St. Antoine, where 60,000 wheels are matured.
(DVD) SF274.F7 C663 2007x
Comte Gruyere and Morbier
An episode of Cheese Slices dedicated to comte gruyere and farmhouse morbier. Traces the links between farmer, cheesemaker, and affineur. Visits the Fort of St. Antoine, where 60,000 wheels are matured.
(DVD) SF274.F7 C663 2007x
Studd, Will
The Legend of Roquefort
An episode of Cheese Slices dedicated to Roquefort. Visits the largest producer of Roquefort and an underground cave where it is made.
(DVD) SF274.F7 L4595 2007x
The Legend of Roquefort
An episode of Cheese Slices dedicated to Roquefort. Visits the largest producer of Roquefort and an underground cave where it is made.
(DVD) SF274.F7 L4595 2007x
Studd, Will
New Farmstead Cheeses of Northern California
An episode of Cheese Slices dedicated to the artisan cheeses of Northern California. Visits a cheese market in San Francisco and producers along the coast who make cheese from the milk of cows, goats, and ewes.
(DVD) SF274.U5 N493 2007x
New Farmstead Cheeses of Northern California
An episode of Cheese Slices dedicated to the artisan cheeses of Northern California. Visits a cheese market in San Francisco and producers along the coast who make cheese from the milk of cows, goats, and ewes.
(DVD) SF274.U5 N493 2007x
Studd, Will
Parmigiano Reggiano
An episode of Cheese Slices dedicated to Parmigiano Reggiano and Grana Padano. Visits Reggio Emilia where Parmigiano Reggiano is made. Affineurs discuss differences between Parmigiano Reggiano and Grana Padano.
(DVD) SF274.I8 P373 2007x
Parmigiano Reggiano
An episode of Cheese Slices dedicated to Parmigiano Reggiano and Grana Padano. Visits Reggio Emilia where Parmigiano Reggiano is made. Affineurs discuss differences between Parmigiano Reggiano and Grana Padano.
(DVD) SF274.I8 P373 2007x
Studd, Will
Spanish Traditional Quesos - Spain
This episode of the Cheese Slices video DVD series expores Manchego, the Trujillo Cheese Fair and Cabrales. Originally produced in 2005 as an episode of the Australian television series: Cheese slices.
(DVD) SF274.S6 S633 2007x
Spanish Traditional Quesos - Spain
This episode of the Cheese Slices video DVD series expores Manchego, the Trujillo Cheese Fair and Cabrales. Originally produced in 2005 as an episode of the Australian television series: Cheese slices.
(DVD) SF274.S6 S633 2007x
Web Sites
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American Cheese Society
An educational, promotional and standard-making organization for American cheeses and cheesemakers. They have a searchable and browsable directory of their members. -
American Egg Board
This website includes nutritional information, recipes, frequently asked questions, egg safety. -
A Campaign for Real Milk
A Campaign for Real Milk is a project of The Weston A. Price Foundation and advocates a return to humane, non-toxic, pasture-based dairying and small-scale traditional processing. -
CheeseNet
The Internet's cheese information resource. Includes the World Cheese Index, a database of over 100 cheeses with pictures and information on individual cheese types, which is browsable alphabetically or by country. You can also learn about cheeses with their "cheese of the day". -
Food Network: A Complete Guide to Cheese
Information on 13 favorites, including recipes. -
Great Cheeses of New England
Information from the New England Dairy Promotion Board -
National Dairy Council
This consumer-oriented site includes nutrition and health information as well as recipes. -
New England Cheesemaking Supply Company
This site tells you how to make your own cheese. -
Real California Cheese
Marketing from the California Milk Advisory Board, with links to California cheese makers. California is now surpassing Wisconsin as the largest cheesemaking state. -
Specialty Cheese Company
Features hispanic and mideastern cheeses with recipes. -
Wisconsin Cheese
Under recipes you can search but also browse by cheese variety and under All About Cheese, their Cheesecyclopedia offers information about each cheese made in Wisconsin.
International
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ANFOSC (Associazione Nazionale Formaggi Sotto il Cielo)
An Italian nonprofit association, created in 1995 to protect and valorize the cheeses exclusively produced with the milk of grazing animals. The name Anfosc is the acronym of Cheeses Under the Sky. Click on the English flag icon for an English version of the website. -
Camembert: A Village, A Cheese
Learn about the village in Normandy that the famous cheese is named after, as well as the cheese and how it is made. -
www.fromages.com
An online guide to French cheeses in English or French. Information on each cheese by type of milk (goat, cow, sheep), and place of origin. This is for true cheese lovers. Online ordering available. -
Gorgonzola
History and process of making this blue cheese from Italy. Click on the British flag for an English version. -
Parmigiano Reggiano
The official site for Italian Parmesan cheese. In English and Italian. -
Roquefort
Learn about the history and how Roquefort cheese is made. Click on the British flag for an English verions. -
Stilton Cheese
Britain's historic blue cheese. Includes recipes.
Pittsburgh & Pennsylvania Resources
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Pennsylvania Macaroni Company
Whether you visit them in the Strip District or order from them online, you can buy a wide variety of foreign cheeses. -
WQED Magazine: Curds and Wow!
This article is a cheese primer by Ann Haigh and it includes sources for exotic cheeses in Pittsburgh.
Pennsylvania
Agriculture is the No. 1 industry in Pennsylvania with the dairy industry at the top. More than 17,000 people work on nearly 10,000 dairy farms, caring for 616,000 cows, which annually produce 10.9 billion pounds of milk.
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Dairy Spot: Mid-Atlantic Dairy Association
Mid-Atlantic Dairy Association is one of 18 state and regional promotion organizations working under the umbrella of the United Dairy Industry Association. Their website includes recipes, health and nutrition news. -
Pennsylvania Farmstead & Artisan Cheese Alliance
This organization promotes Pennsylvania artisanal cheeses. They offer a map of cheese producers. -
Pennsylvania Milk Marketing Board
The state Milk Marketing Board provides a regulatory environment that facilitates a safe, adequate supply of wholesome milk by providing security for its dairy farmers and milk dealers; while protecting the public health and welfare of consumers. -
University Creamery @ Penn State
The Creamery at the State College campus of Pennsylvania State University is a required stop for any visitor. You can even order Peachy Paterno ice cream from the online alumni store!
