MAGAZINE F vol.2  cheese

MAGAZINE F vol.2 cheese

$18.70Price

Magazine F is a food documentary magazine jointly launched by Baemin and Magazine B. Baemin has become a critical mover and shaker in South Korean contemporary food culture, and B provides a balanced view on brands through multi-layered stories. This collaboration brings together these two areas of expertise in F, which is hoped to become a record of essential ingredients and food culture of our time.

 

Cheese is an ingredient made by coagulating and fermenting milk from livestock like cows and goats. It is a delicacy that can be enjoyed on its own, and it shines as a food ingredient in popular foods like pizza as well as fine dining dishes. Depending on the condition of land, type of livestock, and method of ripening, it can be classified into a thousand varieties, including mozzarella, gorgonzola, manchego, and parmigiano reggiano. The unique flavors of each cheese types can be compared to wine. As both a patron of traditional methods passed down for thousands of years and a way of expressing regional and individual characteristics, cheese represents the essence of food culture.

 

INTRO

 

LETTER FROM F

 

INTO THE ORIGIN

Global cheese meccas bursting with intrigue and sundry flavors

 

THE ARTISAN STORY

Traditional Artisan - Montgomery’s from Britain and La Borie Haute from France: the true integrity of traditional artisanal cheese

 

Modern Artisan- Graindorge, an iconic French artisanal cheese combining modern technology and traditional recipes

 

Mass Production - Hilmar Cheese Company of America, proof of the upgraded quality and status of processed cheese

 

Coexistence -Allevatori Bufalini Casertani (ABC) of Italy, an economic community connected by cheese

 

ACADEMIC MANUAL

INTERVIEW

Sébastien Bras - Sébastien Bras, owner-chef of Le Suquet and founder of a revolutionary culinary trend that breaks restaurant industry conventions

 

David Breeden - David Breeden, chef de cuisine of French Laundry and successor to the infamous Thomas Keller

 

ON THE TABLE

Savory cheese platters presented by restaurants around the world

 

F LAB

Cheese experiments by ChefSteps, a group exploring innovative cooking technology and ingredients

 

USER SCENE

Four turophiles share tips on pairing cheese, food, and beverages

 

F CUT

An aesthetic perspective on the colorful shapes, textures, and varieties of cheese

 

USER SCENE

Four gourmets share how they most enjoy salt

 

F CUT

An aesthetic perspective on various salts with distinct colors and forms

 

NEW WAVE OF CHEESE

Soyoung Kim - Soyoung Kim, owner of Andante Dairy and acclaimed cheese master in America

 

Benton Brown & Susan Boyle - Benton Brown & Susan Boyle, co- owners of Crown Finish Caves, a cheese aging facility in Brooklyn, NY

 

RETAIL

Artisanal cheese shops run by passionate cheese mongers

 

EXTENDED

All different slicers used for all different cheeses

 

REFERENCES

Books recommended by cheese experts and chefs

 

OUTRO

DICTIONARY

INDEX

About Us

Shipping

NOTAG GROUP Ltd.  

Korea Office : 27/F, . West Center, Center1 Building, 26, Eulji-ro 5-gil, Seoul, Jung-gu, South Korea, 04539.   TEL : 070-8223-5995

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