This compendium of cheeses is packed full of information on selecting and tasting cheeses from around the globe, together with advice on sourcing, storing andpreparing your purchases. Learn how to choose the best cheese and how to serve, cook and even make your own cheese.

Includes a tempting and wide-ranging collection of cheeses, arranged by type, from soft to hard - including fresh cheese, pasta filata, white and mixed mold, blue, washed rind and semi-hard cheese.

Technical terms are explained, and the appellation systems which guarantee the quality of what you are buying are demystified.

With 500 cheeses of all variations, you're sure to find exactly what you're looking for,making this the only cheese compendium you'll ever need.

introduction

cheesemaking

selecting, storing Et serving

glossary

fresh cheeses

stretched-curd cheeses

bloom,/rind cheeses

washed rind cheeses

semi-soft cheeses

blue-veined cheeses

semi-hard Et hard cheeses

appellation systems

index Et credits