Guide to Cheeses of the World: Choosing, Recognizing, Tasting 1200 Cheeses From Around the World

Guide to Cheeses of the World: Choosing, Recognizing, Tasting 1200 Cheeses From Around the World

Editorial Reviews
Book Description
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.

Guide to Cheeses of the World: 1200 Cheeses of the World (Hachette Food & Wine S.),Roland Barthelemy,Arnaud Sperat-Czar,Hachette Illustrated,1844301516,Cookery,Cooking,Cooking / Wine,Specific Ingredients - Dairy,BG-JUVENILE PROP - BG-JUVY ACTIVITY,Cooking / Dairy,Food & Drink / Cookery

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