Cheese : Selecting, Tasting, and Serving the World's Finest

Strong, subtle, fruity, dry, creamy slightly tangy, & highly fragrant: cheese comes in an endless range of flavors. This illustrated guide to the European cheese course provides detailed information about the process of making French & European cheeses, & ways of serving them. The book includes: a description of 365 varieties of cheese; ratings & recommendations; food & wine accompaniments; building a better cheese plate; seasons & regions; buying & storage tips; & cheese glossary. Hundreds of full-color photos.Baboin-Jaubert, Alix is the author of 'Cheese : Selecting, Tasting, and Serving the World's Finest', published 2005 under ISBN 9780756792503 and ISBN 0756792509.