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a bit of dog-earing to first few pages
about ice cream and iced drinks
focaccia and schiacciata
Bring a little (or a lot
Stiff light blue wrappers
Fromages: An Expert's Guide to French Cheese (Dominique Bouchait) Chinatown a bit of dog-earing toThe book begins with answers to 70 commonly heard questions from why there are crusts on some cheese to why is mimolette orange and why cheeses do not all smell alike and sections explaining the basics of cheese making and ripening, the nuances of cow, sheep, and goat milk, and the alchemy of essential probiotics used as starter cultures. The main part of the book pays tribute to France's 45 A. O. P. cheeses such as Brie de Meaux, Maroilles, Morbier,
