The Cheese Companion

Front Cover
Running Press, 2004 - Cooking - 160 pages
5 Reviews
From Appenzeller to Wensleydale, from Gruyere to Parmigiano-Reggiano, the world of cheese is one to be discovered and savored by everyone who loves to eat. This accessible new paperback version of the original, comprehensive guide to selecting and enjoying the world’s most popular cheeses is designed for easy reference, with an alphabetical directory of 106 varieties. Profiled by name, origin, characteristics, variations, and serving selections, each entry also indicates the type of milk used in production, the cheese’s pungency, fat content, and compatibility with specific wines. A short section traces the history of cheese and how it is made.
  

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The cheese companion: the connoisseur's guide

User Review  - Not Available - Book Verdict

After a short section devoted to the history of cheese and how it is made, this latest book from prolific food writer Ridgeway (International Vegetarian Cooking, Crossing, 1997) becomes a directory ... Read full review

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it doesn't smell

Contents

Port one The story of cheese
7
Part two The cheese directory
51

Common terms and phrases

References to this book

About the author (2004)

Judy Ridgway has written more than 55 books on food and wine. She lives in Brighton, England.

Bibliographic information