The World of Cheese

by Evan Jones

Foodies, Gourmet and Bon the Cheese is here

Genres: Food

298 pages, Hardcover

First published September 12, 1976

Reviews

[Theresa · Rating 3 out of 5]

An interesting overview of cheeses of the world and how they're made. The book is dated, and happily so. The International marketplace and the increase in numbers of makers of artisanal cheese in the US have increased the availability of a wide variety of cheeses since the book was written in 1976. The author waxes eloquently upon his subject- "Cheese has been described as everything from food for the gods to 'a surly elf, digesting all things but itself.' Mere mortals thrive on it, but not many have probed its mystery."
One bad thing about this book is that if you are a cheeseaholic, you will find yourself craving the experiences described.("The best thing to happen to excess milk is for it to be transformed into naturally fermented, or soft ripened cakes that are creamy and vulnerable in their interiors, rather than supple throughout like Munster or firm from edge to edge like Cheddar." from the chapter on Brie)On that note, I'm off the the kitchen for a slice of Cotija.

[Caitlin B. · Rating 3 out of 5]

Informational, but too dense to be entertaining.