| Matthews Cheese Cellar 17 Upper Baggot st. Dublin 4 Ireland (Beneath Oddbins) Tel (01) 6685275 Open Mon-Fri. 11.00 - 6.00 |
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©Copyright
Matthews Cheese Cellar 2008
All text by Annie McEvoy
Matthews Cheese Cellar 2008
All text by Annie McEvoy
| Handbook of Cheese, Baboin-Jaubert, A., and Quatrehomme, M., 2003, Octopus Publishing, Oxford. |
| Cheeses of the World, Barthelemy, R., and Sperat-Czar, A., 2004, Octopus publishing, London. |
| Home Cheese Making, Carroll, R., 2002, Storey Publishing, LLC. |
| The Complete Encyclopedia of Cheese, Callec, C., Rebo Publishers, The Netherlands. |
| Le livre de L’Amateur de Fromages, Chast, M., and Voy, H., Robert Laffont, Paris. |
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| Fromages D’Aujourd’hui,Dard, P., and Turley, J., 1992, , Robert Laffont, Paris |
| The Cheese Handbook, Farrand, B., 2000, Octopus Publishing, London. |
| World Encyclopedia of Cheese, Harbutt, J., 2002, Hermes House, U.S.A. |
| Dumont’s Lexicon of Cheese,Iburg, A., 2004, , Rebo Publisher’s, The Netherlands. |
| Cheese Primer, Jenkins, S., 1996, , Workman Publishing, New York. |
| Pocket Wine Book 2006, Johnson’s, H., Mitchell Beazley, United Kingdom. |
The Irish Food Guide, McKenna, S., and McKenna, J., 1989, , Anna Livia Press, Dublin. |
| On Food and Cooking, The Science and Lore of the Kitchen, McGee, H., 1984, , Scribner, New York. |
| The Cheese Room, Michelson, P., 2001, , Penguin Books, Suffolk. |
| The Cheese Companion, the Connoisseur’s Guide, Ridgway, J., Running Press, London. |
| European Specialties, Romer, J., Culinaria, |
| Chalk and Cheese Studd, W., 1999, Purple Egg, Australia. |
| Two Hundred Traditional Types of Italian Cheese,
A Guide to Their Discovery and Appreciation,1999, Slow Food Editore. |
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