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Research in Hospitality Management Volume 5, 2015 - Issue 2
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Original Articles

The cheeseboard in Dutch fine dining restaurants, III: Using the FSC model in finding good cheese-wine combinations: A pilot study with red bacteria cheeses

Jan A. SchulpInternational Hospitality Management, Stenden University of Applied Science, Leeuwarden, The NetherlandsCorrespondence[email protected]
,
Rebecca RiveInternational Hospitality Management, Stenden University of Applied Science, Leeuwarden, The Netherlands
&
Melissa LeemanInternational Hospitality Management, Stenden University of Applied Science, Leeuwarden, The Netherlands
Pages 225-227 | Published online: 18 Jan 2017

References

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  • Beckett, F. (2009). Cheese course: Styles, wine, pairing, plates & boards. London: Ryland Peters & Small.
  • Beckett, F. (2012). Alles over kaas. Utrecht: Spectrum.
  • Fox, Patrick. (1999). Cheese: Chemistry, physics and microbiology. New York: Springer.
  • Harrington, R. J. (2008) Food and wine pairing: A sensory experience. Hoboken, NJ: John Wiley & Sons.
  • Klosse, P. R. (1998) Smaak. Baarn: Tirion.
  • Klosse, Peter (2004) The concepts of flavor styles to classify flavors. Hoog Soeren: Academie voor Gastronomie. ISBN 90-9017 885-6.
  • Klosse, P. R. (2014). The essence of gastronomy: Understanding the flavour of foods and beverages. Boca Raton, CRC Press.
  • Knox. A. M., B. C. Viljoen, & A. Lourens-Hattingh. (2005) Inhibition of Brevibacterium linens by probiotics from dairy products. http://hrcak.srce.hr/file/162987
  • Schulp, J. A., A. Küpers, J.-P. Nijboer, E. Rozendal and C. Westerhuis. (2015). The cheeseboard in Dutch fine dining restaurants, I: Practices and opinions of restaurant professionals. Research in Hospitality Management, 5(1), 215–220.
  • Schulp. J. A., S. Gerritsen, & J. de Leeuw. (2015). The cheeseboard in Dutch fine dining restaurants, II: Integration of the cheese course into the menu. Research in Hospitality Management, 5(1), 221–224.
  • Werlyn, L. (2003). The All-American Cheese and Wine: Pairings, Profiles & Recipes. New York: Stewart, Tabori and Chang.
  • Zhang. T., H. Liu, & C. Cao. (2013). Comparison of the flavor of different cheese flavouring agents produced by using surface ripening bacterium and/or enzymes [abstract]. Advanced Journal of Food Science & Technology, 5(10). http://www.maxwellsci.com/jp/abstract.php?jid=AJFST&no=363&abs=22

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