Cheeses Of The World: A Season by Season Guide To Buying, Storing and Serving

by Roland Barthelemy

Did you know that Champagne is perfect with Parmesan and that Port enhances the quality of Beaufort? This book is a fantastic guide to cheeses from around the world - their origins, history, characteristics, how the cheese is made, and not least, recommendations for serving! Divided by season, this reference book reveals the manufacturing processes and traditions that contribute to the huge variety of cheeses available today worldwide. All this is accompanied by an illustrated gallery of 150 cheeses arranged by characteristics, taste and type.]

Genres: Cookbooks

213 pages, Hardcover

First published October 30, 2004

Reviews

[Denise Spicer · Rating 5 out of 5]

This is a 228 page coffee-table type book with LOTS of photos. Further information includes useful sources – some internet sites, some organizations, some books, some places to visit. Has a glossary and index. The bulk of the book is lovely photos with brief text including history, production, modernization, and regional differences (although the title is somewhat misleading because most of the cheese listed are from Europe with a few USA, Canada, Australia and one (oryzae from the Stilton family) from Japan. Pages 199-228 consists of a list of these cheeses. Good reference book for those who are REALLY into cheese!