A Field Guide to Cheese

The ultimate cheese compendiumthe only illustrated cheese guide on the marketwith profiles of more than 400 cheeses from around the world, maps of their production, and guides for the perfect pairings.

A Field Guide to Cheeseis the ultimate guide to the world of cheese and the only fully illustrated cheese reference. Thistour de fromagebegins with a history lesson on the creation of cheese, offers a primer of the many types of milks and categories of cheeses, and then leads readers to an encyclopedic survey of over 400 global cheeses. There are cheeses we all love like feta and fontina, Gouda and mozzarella, Pecorino Romano and chvrebut also rarities like King River Gold, a washed-rind cheese from Australia; Dancing Fern, a raw cows-milk cheese from Tennessee; and Danbo, a semisoft, aged cheese from Denmark. Find cheeses that are best for melting, like hushllsost; those that are best served alone, such as bovki sir; and those that are the stinkiest, like Allguer Weisslacker. There are cheeses with natural rinds, floral rinds, and 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. Packed with information, this book is for professional cheesemongers just as much as it is for those with a simple love of cheese.