A Field Guide to Cheese How to Select, Enjoy, And Pair The World's Best Cheeses by Tristan Sicard

The ultimate illustrated guide to the world of cheese, A Field Guide to Cheese is a tour de fromage of the history of the creation of cheese, categories of cheese and encyclopaedia of over 400 cheeses.

Including cheeses we all love like feta, fontina, Gouda, Mozzarella, Pecorino Romano, Chèvre as well as rare finds like King River Gold and Danbo, the guide covers cheeses with natural rinds, floral rinds, soft rinds, curd cheeses, spreadable cheeses, pressed cheeses, whey cheeses, fresh cheeses and more!

A global collection of maps place each cheese to its origin, and readers can take their knowledge even further by reading up on the microbial life of cheese and the science behind our tasting palates.

Hardcover: 272 pages

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