The Cheese Companion
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.
What people are saying - Write a review
The cheese companion: the connoisseur's guideUser 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
don't buy it