Cheeses of the World

Front Cover
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, characteristics, how the cheese is made, and not least, recommendations for serving! Divided by season, this reference book reveals the manufacturing processes and traditions that contribute to the huge variety of cheeses available today worldwide. All this is accompanied by an illustrated gallery of 150 cheeses arranged by characteristics, taste and type.]

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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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