Guide to Cheeses of the World: 1200 Cheeses of the World

by Roland Barthelemy, Arnaud Sperat-Czar

An indispensable guide to selecting, tasting, and serving cheese-with 1,200 varieties classed by family and every entry rich in information. They come from around the world and range from Italian asiago to Spanish idiazabal (a ewe's milk cheese), from Dutch Gouda to the increasingly rare French Grataron d'Arèches-a soft-pressed, washed-rind, goat's milk cheese that's made by only three producers. There are veined British stiltons, double and triple cream Brillat-Savarins, and smoky provolones. Plus, Roland Barthélmy, one of the most prestigious cheese specialists in France, reveals his 100 favorites.

Genres: Cookbooks

192 pages, Paperback

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!