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Les Fromages

Cheeses

Appears in
French Brasserie Cookbook

By Daniel Galmiche

Published 2011

  • About
Probably the most widely eaten individual food in the world, cheese is a great source of protein and comes in a stunning variety of names, shapes and packaging. It is one of the most ancient forms of man-made food and references to cheese-making are dotted throughout ancient literature. Even in ancient Sumerian texts dating from 3,000BC, there are references to “twenty soft cheeses”.
For me, cheese is an essential part of the dining experience, and no meal is complete without it. In this book, you will find many recipes containing cheese. Almost all of them are French, but Italian Parmesan is also mentioned in some places.

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