CIA's Guide to Cheese Identification, Classification and Utilization

Edited by Tara Fitzpatrick

John W. Fischer
The Culinary Institute of America
Delmar Cengage Learning, 2011

Humboldt Fog, Constant Bliss and Barely Buzzed. What are these, and where can I find them? They are: a goat cheese, a triple crème cow's milk cheese and a flavored cheddar, respectively.

You can find these cheeses and many, many more in the Culinary Institute of America's KitchenPro Series: Guide to Cheese Identification, Classification and Utilization. Not for the lactose-intolerant, this book begins with the anatomy of a cheese and is divided up into sections on Fresh and Young Cheeses, Mild Aged Cheeses, Medium Strength and Nutty Cheeses, Strong and Stinky Cheeses, Cooking With Cheese and What's With This Cheese? (a pairing guide).

A cheese tray for a catered event can sometimes be woefully uninspired (uniform cubes of plain old cheddar skewered on toothpicks), or a daunting task for those who would really like to impress, but aren't sure where to start.

The last section of the book on pairing has everything a wannabe cheese-head needs to make a composed cheese plate, discover what makes a good wine-and-cheese (or even beer-and-cheese) pairing, and learn that if it “grows together, it goes together.” Foods that make good “dance partners” for cheese are also listed and expanded upon. Find out which bread, olives, fruit, vinegar and honey go with which cheese, and why. Also find tips on storage, buying cheese and more.

Recipes for fondue, gougeres, pastas with cheese (see the Macaroni and Cheese with Bacon and the creamy Ravioli with Zucchini and Lemon Thyme), and appetizers with cheese round out this outstanding book.