French cheese expert Tristan Sicard offers an attractive and accessible survey of the world’s most notable cheeses, from a cascina, a Corsican washed-rind goat cheese to zázzrivské vojky, a stringy cow’s milk cheese from Slovakia that is frequently smoked.
Handsome illustrations accompany and clarify entries for more than 400 cheeses produced in Europe, North America, and Oceania. Separate sections address breeds of the various animals whose milk is turned into cheese. A series of maps helps one become familiar with important cheese-producing regions in various countries. And a chapter on serving cheeses offers advice not only on creating a nice selection, but on choosing beverages to bring out the best qualities in particular cheese varieties.
A real boon to those who are visually inclined, A Field Guide to Cheese offers reassurance and expertise.
Hardcover. Color illustrations throughout.
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