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

(Hardback)

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Description

A Field Guide to Cheese is the ultimate guide to the world of cheese and the only fully illustrated cheese reference. This tour de fromage begins 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.

Reviews

We officially declare this the book of cheese. From Frenchman and former fromager Tristan Sicard, A Field Guide to Cheeseis the only fully illustrated manual on all things curdled, profiling more than 400 global varieties, along with maps, histories, and beverage pairings. The stunningly realistic illustrations are reason alone to buy the guide. . . . Any lactose lover will be completely obsessed.
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A cheese lovers dream, educating aficionados through gorgeous pictures and fun, colorful graphics. Cheese expert and journalist Tristan Sicard lays out the book nicely, starting off with A Quick Chronology of Cheese that spans from 5000B.C. to the present day. This is followed by a diagram of dairy breedsnot only cow but also goat, sheep and even buffalo. The 11 families of cheese are also outlined, including information about color, texture, recommended serving tools and emblematic varieties. Finally, each cheese gets its own entry, with over 400 individual profiles in all, including the dairy breed, region of origin, an enticing illustration and a brief description. Further information is given about pairing, preparing and serving cheese, and theres even a section about how to properly wrap cheese for storage.
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Author Bio

Tristan Sicard is one of the leading cheese experts in France, a journalist, and the former owner of a fromagerie in Lille, France. After many years at the fromagerie, where he worked with cheese makers from all over the worldstudying the manufacturing, tasting, origin of products, history, and regulations around the globeSicard decided to bring his training as a journalist to his passion for cheese in the hope of sharing his love and expertise with the public.