Did you think cheese held no more secrets for you? This delicious publication will teach you even more…

Artisan creamer-cheese maker, established at <a href="http://lalaiteriedeparis.blogspot.com/" target="_blank" rel="noopener">La Laiterie de Paris</a> , Pierre Coulon offers a fascinating encyclopedia on the world of&hellip;cheese. Finally , <a href="https://www.lofficielibiza.com/food/healthy-recipe-the-vegetarian-bowl-with-levantine-accents" target="_blank" rel="noopener">cheeses</a> , going back to their history, their territorial anchoring, their seasonality (yes, cheeses also have their season), the art of cutting&hellip;.In short, something to educate your gluttony and refine, so to speak , his knowledge of the cheese platter&hellip;As a bonus, he delivers a few recipes, including these marvelous migliaccioli, small pancakes with fresh Brocciu, in a sweet version for breakfast or savory as an aperitif.
The Good Knowledge of Cheese. A book by Pierre Coulon (336 pages, First Editions, &euro;35) <a href="http://lalaiteriedeparis.blogspot.com/" target="_blank" rel="noopener">http://lalaiteriedeparis.blogspot.com/</a>

For 4 people Preparation: 10 minutes Cooking: 5 minutes Ingredients. 350 g Brocciu or fresh goat cheese. 100g of flour. 1 egg. 10 cl of milk. ½ sachet of yeast. Salt and pepper from the mill. Preparation. In a bowl, mash half the Brocciu with a fork. Add the flour, baking powder and egg and whisk well until the mixture is smooth. Add the milk while whisking then the rest of the cheese cut into large cubes. Season with salt and pepper and leave to rest for 15 minutes. Cook in a pan, forming small heaps of 2 tablespoons . They are served with honey as a snack or for breakfast. Photo: Copyright: Anne-Claire Héraud

How to know everything about cheese?

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