Average Reviews:
(More customer reviews)As my two standard cheese reference books were in dire need of updating, I went in search of the perfect replacement. This is it. It's structure is an introduction to cheese making and regulation in general; followed by a cheese encyclopedia dealing with the making of a family of cheeses for which an astoundingly broad range of varients are described; this is followed by a chapter on buying, storing, cutting etc ... i.e. everything you need to know about handling cheese. This is followed by about 100 pages of recipes using cheese. The book is lavishly illustrated, enabling you to identify and check the quality of nearly all cheeses.
The structure of cheese families and their many variants makes it easy to relate the information about cheeses in general to the handcrafted cheeses available in your region. It contains the most comprehensive list of cheeses I have ever seen. There is an index in back for the encyclopedia and the cheese names are in boldface type, but it still my take a bit to find a cheese in which you are interested in the text.
The illustrations in addition to providing illustrations of a particular cheese often show the cheese in various stages of aging. This is of particular use for cheeses whose use changes with age or whose peak stage of aging is of limited duration.
This book may be intimidating to someone with no previous experience in cheeses outside the two or three American standards. But for anyone who has broadened their tastes into imported or handcrafted cheeses, this is a perfect volume.
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