Tastes of Clemson Blue Cheese.

Format:

Book

Author/Creator:

Thormose, Christian.

Language:

English

Subjects (All):

Blue cheese.

Cookbooks.

Physical Description:

1 online resource (249 pages)

Edition:

1st ed.

Place of Publication:

Clemson, SC : Clemson University Press, 2023.

Summary:

This book delves into the history, production, and culinary uses of Clemson Blue Cheese, a unique delicacy originating from Clemson University. It offers 200 recipes showcasing the cheese's versatility in various dishes, from appetizers to desserts. The book provides an insight into the cheese's origins, dating back to the 1940s, when it was first cured in a tunnel near Walhalla, South Carolina. It highlights the meticulous cheese-making process led by cheese master Anthony Pounders, emphasizing traditional methods and the quality control necessary for producing award-winning blue cheese. Intended for culinary enthusiasts and those interested in artisanal cheese-making, the book also celebrates Clemson's agricultural heritage and its contribution to dairy science. Generated by AI.

Contents:

Intro

Title

Copyright

Acknowledgments

Contents

History

Intoduction

Recipes

Appetizers

First Course

Dressing and Sauces

Main Course

Egg Dishes

Vegetable and Sides

Desserts

Breads

Notes

About the Author.

Notes:

Description based on publisher supplied metadata and other sources.

Part of the metadata in this record was created by AI, based on the text of the resource.

Other Format:

Print version: Thormose, Christian Tastes of Clemson Blue Cheese

ISBN:

9781638041177

1638041172

OCLC:

1414458349