A Field Guide to Cheese is a veritable compendium of some of the most celebrated cheeses from around the world and a fully illustrated cheese reference book for cheese lovers.
The guide starts with a history of cheese. It’s a long one, starting at 5000BC. There is information on milk-giving animals such as sheep, goats, and buffalo as well as the expected cows. There are plenty of technical facts about milk composition and production, too.
Notes on ‘the nose’
Cheeses-lovers will want to learn about the delicious world of cheese. All the styles of cheeses are covered, from fresh soft cheese to the hard and robust examples, and everything in between. Each cheese has its stats as well as its history and notes on ‘the nose’.
Dinner party-givers will find plenty of support in this Field Guide with advice on constructing a themed platter, as well as cheese and wine pairings. There is a section about the appropriate knife or spoon for each type of cheese – who knew?
Slovenia, Latvia, Australia
The detailed maps are particularly helpful when travelling. Yes, we will be doing that again in future and foodies will enjoy trips to speciality cheese shops at their destination. One will learn about the best cheeses to buy in Slovenia, Latvia, and Australia as well as in all the cheese-producing regions of the expected countries such as France and Italy. It seems that most of the world produces cheese of some kind, and all are worth exploring.
A Field Guide to Cheese: How to Select, Enjoy, and Pair the World’s Best Cheeses is a book for any cheese lover, any food-lover, any food-loving traveller and even for cheese professionals who will likely want this useful volume under the counter.
A Field Guide to Cheese: How to Select, Enjoy, and Pair the World’s Best Cheeses
Author: Tristan Sicard
Published by: Artisan; Illustrated Edition