Southern European countries generally have a rich tradition of cheesemaking and Portugal is no exception. A book on Portuguese cheeses QUEIJOS PORTUGUESES e um olhar gastronómico sobre famosos queijos europeus (Portuguese Cheeses and a Gastronomic Look over Famous European Cheeses) written by Dr Manuela Barbosa, retired from INETI, Lisbon, and M. de L. Modesto is available which discusses this rich tradition. This book received the Award of Gastronomic Literature, 2007, given by the Portuguese Academy of Gastronomy.
Courses in Cheese Science
Graduate-level courses (6-24 h) on cheese science with an emphasis on the biochemistry of cheese ripening are available are available to companies, universities and research institutes worldwide.
- Cheese Problems Solved (McSweeney, ed., 2007)
- Advanced Dairy Chemistry-3. Lactose, Water, Salts and Minor Consitiuents (McSweeney, Fox, eds., 2009)
- Advanced Dairy Chemistry-2. Lipids (Fox, McSweeney, eds., 2006)
- Advanced Dairy Chemistry-1. Proteins (Fox, McSweeney, eds., 2003)
- Cheese: Chemistry, Physics and Microbiology. Vol. 2. Major Cheese Groups (Fox, McSweeney, Cogan, Guinee, eds., 2004)
- Cheese: Chemistry, Physics and Microbiology. Vol. 1. General Aspects (Fox, McSweeney, Cogan, Guinee, eds., 2004)
- Fundamentals of Cheese Science (Fox, Guinee, Cogan, McSweeney, 2000)
- Dairy Chemistry and Biochemistry (Fox and McSweeney, eds., 1998)