Overview

"The variety and quality of Canadian cheeses has never been so high nor has it been so popular. New handcrafted cheeses continue to emerge to critical acclaim, winning international awards. At the 2013 Global Cheese Awards in England, an aged Lankaaster by Glengarry Cheesemaking in the small town of Lancaster, Ontario was declared ""Supreme Global Champion."" As Huffington Post put it, ""Canada, it's time to celebrate cheese in a big way."" This completely revised and updated edition of a cheese-lover's classic does just that. Canadian Cheese: A Guide is a comprehensive reference to some of the newest, best and most popular of them. New and updated sections, content and photographs include: concise tasting notes for 225 artisan cheeses from coast to coast what's on your cheese board - Canadian cheese professionals share their favorites wine and beer pairing suggestions tasting notes for Old World cheeses that have influenced New World Canadian styles cheese ladder of appreciation suggestions: if you like this cheese... try this one how to taste cheese like a pro author and cheesemaker anecdotes useful information on buying and serving cheese. The author shares her insights on such popular cheese topics as raw milk cheese, discerning quality, whether to eat the rind (or not), cheesemaking and ingredients. Canadian Cheese: A Guide promises to add excitement to readers' appetites for cheese. It helps make sense of the many cheeses available at grocery stores, cheese boutiques and fromageries, and helps to break the pattern of buying the same, familiar cheese."

Full Product Details

9781770853621

Table of Contents

Reviews

"(Kathy Guidi) knows her cheese and truly loves to showcase all that Canada has to offer. If you want to dive into the world of great Canadian cheeses, then this little book will make a great addition to your library. In each category of cheese you will find the maker's tasting notes and what to pair with the cheeses... There is also information on Canadian goat cheese that is a large and growing part of the cheese scene in Canada. This is a perfect stocking stuffer because of its size. It would be a good conversation starter this holiday season.--Emily Richards ""Guelph Mercury"" (11/26/2014 12:00:00 AM) Canadian Cheese is by the well-qualified Kathy Guidi, who founded the first full curriculum cheese appreciation school in North America and is a founding member of the ACS Cheese Professional Certification Program -- over 40 years experience working with cheese mongers, consulates, trade organizations, and distributors from Europe and North America. It was originally published in 2010, and here it has been revised by new, spot-on tasting notes for 225 artisan cheeses (up from 180 in the first book), a new chapter on Canadian goat cheese, some notes on 31 Euro cheeses that have influenced Canadian styles, an expansion of her notes on Canadian washed rind cheese, and some notes from 11 other Canadian cheese professionals sharing their faves. She's got the cheese making process and ingredients, wine and beer pairing ideas, a ladder of appreciation to try similar cheeses, material on buying and serving cheese, plus opinions on raw milk cheese, discerning quality, and eating rinds. Plus, of course, how to actually taste cheese like a pro. It is all arranged by style, from fresh unripened cheese to hard and blue cheese.--Dean Tudor ""Gothic Epicures VinCuisine"" (11/12/2014 12:00:00 AM) Canadian Cheese: A Guide (is) an easy-reading directory to 225 cheeses, 94 of them from Quebec.... The compact guide describes each cheese, includes photographs, and often suggests the cheese's role on a cheese tray. (Guidi) has added 38 cheeses since she published her 2010 edition. Goat cheeses have so increased and improved, they merit their own chapter. She includes an explanation of raw milk cheese, tasting tips, serving cheese with beer as well as with wine, and how to store cheese well.... For details, the index includes cheese makers' websites.--Julian Armstrong ""Montreal Gazette"" (10/28/2014 12:00:00 AM) Canadian Cheese: A Guide offers detailed tasting notes on 225 cheeses, 38 of them new since the authoritative 2010 edition... It's easy to find many of the cheeses in Guidi's guide.--Laura Robin ""Ottawa Citizen"" (12/4/2014 12:00:00 AM)"

Canadian Cheese: A Guide (is) an easy-reading directory to 225 cheeses, 94 of them from Quebec.... The compact guide describes each cheese, includes photographs, and often suggests the cheese's role on a cheese tray. (Guidi) has added 38 cheeses since she published her 2010 edition. Goat cheeses have so increased and improved, they merit their own chapter. She includes an explanation of raw milk cheese, tasting tips, serving cheese with beer as well as with wine, and how to store cheese well.... For details, the index includes cheese makers' websites.--Julian Armstrong Montreal Gazette (10/28/2014)

(Kathy Guidi) knows her cheese and truly loves to showcase all that Canada has to offer. If you want to dive into the world of great Canadian cheeses, then this little book will make a great addition to your library. In each category of cheese you will find the maker's tasting notes and what to pair with the cheeses... There is also information on Canadian goat cheese that is a large and growing part of the cheese scene in Canada. This is a perfect stocking stuffer because of its size. It would be a good conversation starter this holiday season.--Emily Richards Guelph Mercury (11/26/2014 12:00:00 AM) Canadian Cheese is by the well-qualified Kathy Guidi, who founded the first full curriculum cheese appreciation school in North America and is a founding member of the ACS Cheese Professional Certification Program -- over 40 years experience working with cheese mongers, consulates, trade organizations, and distributors from Europe and North America. It was originally published in 2010, and here it has been revised by new, spot-on tasting notes for 225 artisan cheeses (up from 180 in the first book), a new chapter on Canadian goat cheese, some notes on 31 Euro cheeses that have influenced Canadian styles, an expansion of her notes on Canadian washed rind cheese, and some notes from 11 other Canadian cheese professionals sharing their faves. She's got the cheese making process and ingredients, wine and beer pairing ideas, a ladder of appreciation to try similar cheeses, material on buying and serving cheese, plus opinions on raw milk cheese, discerning quality, and eating rinds. Plus, of course, how to actually taste cheese like a pro. It is all arranged by style, from fresh unripened cheese to hard and blue cheese.--Dean Tudor Gothic Epicures VinCuisine (11/12/2014 12:00:00 AM) Canadian Cheese: A Guide (is) an easy-reading directory to 225 cheeses, 94 of them from Quebec.... The compact guide describes each cheese, includes photographs, and often suggests the cheese's role on a cheese tray. (Guidi) has added 38 cheeses since she published her 2010 edition. Goat cheeses have so increased and improved, they merit their own chapter. She includes an explanation of raw milk cheese, tasting tips, serving cheese with beer as well as with wine, and how to store cheese well.... For details, the index includes cheese makers' websites.--Julian Armstrong Montreal Gazette (10/28/2014 12:00:00 AM) Canadian Cheese: A Guide offers detailed tasting notes on 225 cheeses, 38 of them new since the authoritative 2010 edition... It's easy to find many of the cheeses in Guidi's guide.--Laura Robin Ottawa Citizen (12/4/2014 12:00:00 AM)

Author Information

Professionally renowned for her work in furthering artisan and specialty cheese in the US and Canada, Kathy Guidi founded the first full curriculum cheese appreciation school in North America and is a founding member of the ACS Cheese Professional Certification Program. Consultant to numerous cheese producers, trade organizations and consulates during a 40-year career, Kathy continues to influence and lead the domestic and international cheese world through her in-depth training sessions and interactive cheese tasting series Conversations In Cheese.

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