Cheeses of the World

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Hachette Illustrated, 2004 - Cooking - 240 pages
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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 and characteristics, how each cheese is made, and recommendations for serving. Organized by season, this complete reference reveals the manufacturing processes and traditions that contribute to the huge variety of cheeses available today worldwide. An illustrated gallery of 150 cheeses arranged by taste, and type is included. Also features a unique and useful reference section listing over 1,200 cheeses by family and country, as well as indispensable advice on buying, preserving, and consuming.

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About the author (2004)

Roland Barthelemy is an expert cheese maker; he owns one of the best-known cheese dairies in the world. In recognition of his success he has been elected provost of the French Guild of Cheese Makers, and made a knight of France's Legion of Honor. This book constitutes the culmination of his thirty years in the industry.

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