Affinieren - die Kunst der Käse-Veredelung

Zusatztext

The handling, refining and enjoyment of cheese specialities DISCOVER THE MAGIC OF THE ART OF CHEESE The fine art of cheese refining, presented in book form for the first time From one of the few mâitre-affineurs in Germany - Volker Waltmann Five steps to becoming an affineur in your own kitchen How to make minor masterpieces from delicious cheese through careful handling, maturing and refining at home. With basic principles, techniques, recipes and suitable accompaniments for every cheese speciality. With more than 20 years experience in cheese refining, Volker Waltmann is one of Germanys most important maître-affineurs.

Autorenportrait

Seit über 30 Jahren veredelt Maître-Affineur Volker Waltmann Käse. Das Sortiment in seinem Ladengeschäft "Käse-Ecke" in Erlangen umfasst rund 280 Käsesorten. Zu seinen Kunden zählen 3.000 Privatkunden und 1.500 Kunden aus der Spitzengastronomie.

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