Free for a limited time, AK Williams, award-winning Author and Cheese Maker, invites you to download this book with the goal of trying at least one of the fine cheeses listed without intimidation.
Share this book with your local cheesemonger to research similar artisan cheeses available in your area.
How to Say Cheese is a multi-award-winning enhanced eBook that offers more than reference, it’s loaded with gooey cheese photos and entertaining interactivity. Less fromage snob and more cheesy fun!
2018 Bronze –Independent Publisher Ebook Awards for Best eBook Design.
So honoured to featured on page 11 of White Wash Magazine in Issue #07 via
St. Agur comes from the Auvergne region in central France, it is a soft creamy cheese with a decent amount of blue. The ageing process is about 2 months, then wrapped in foil.
The amount of blue isn’t overwhelming and I find people are pleasantly surprised when they try it. There is a bit of sweetness that comes from the double cream in combination with a slight mustiness of the blue on the finish.
||Rich and creamy balanced with a mild
||Spicy and rich with a hint of salt and
sweet tangy finish.
||No rind; the foil wrapper stops unwanted mould growth.
||Dense yet soft with a bright white paste and many small mouldy caverns.
||A soft texture; cavities covered in velvety green and grey moulds.
||Almost liquid texture with extra surface mould; smells like peroxide.
Best way to enjoy
Spread on a cracker or add to a blue cheese dressing. Reach the next level of delicious by melting on grilled steak.
Buy This Cheese