Cheese: Exploring Taste and Tradition

by Patricia Michelson

Patricia Michelson is founder of the London-based epicurean store and café La Fromagerie, voted best Specialist Food Shop 2005 by Observer Food Monthly magazine. Among her many supporters are Gordon Ramsay, Jamie Oliver, and Nigel Slater. In Cheese, she gives her expert guidance on world cheeses, including those from Europe, the U.S., Australia and New Zealand. The book details how to source, store, taste, and serve a fascinating collection of cheeses with around 100 recipes. Patricia Michelson's La Fromagerie supplies many top restaurants and other shops with artisan farmhouse cheeses. Her advice is often sought for information about cheese and wine pairings by prestigious food and wine publications and wine companies. She lives in England. Recipes and a world exploration of artisan cheese.

Genres: Cookbooks, Food, Nonfiction, Cooking

304 pages, Hardcover

First published May 10, 2010

About the author

The doyenne of dairy of London store La Fromagerie.

Reviews

[Claire]

While I have not read the whole book as of yet, I am finding it very country of even brand-specific. It is a beautiful, drool-worthy book with excellent photography, most of the descriptions focus on very specific cheeses available only in the author's country or even specific dairies with very little transferable information to help me go cheese-shopping in my large Western city. It is fun and decently written, but a lack of transferable knowledge makes it not educational.

[Deborah · Rating 5 out of 5]

I love cheese but had no idea there was so much to know. The book has gorgeous photographs and detailed descriptions of how the cheeses are made and a bit about the areas they are produced in.

[Tim Gannon · Rating 3 out of 5]

Describes cheeses from around the world - also a section on setting up different cheese boards - wrapping and storing cheese - implements for cutting cheese - and serving cheese