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A Field Guide To Cheese

How to Select, Enjoy, and Pair the World's Best Cheeses

by Tristan Sicard

"We officially declare this the book of cheese. . . . The stunningly realistic illustrations are reason alone to buy the guide."

--Saveur, Our Favorite Cookbooks to Gift This Year



"A cheese lover's dream, educating aficionados through gorgeous pictures and fun, colorful graphics."

--BookPage


Everything you need to know about the world's great cheeses, including how they're made, their universe of flavors, origins, and terroir. Organized by type, the book features more than 400 cheeses worth knowing--from fresh cheese and pressed cheese to blue cheese, soft cheese, and spreadable cheese. Each includes an an identifying illustration, nuts and bolts like the type of milk and fat content, and a brief, memorable description. Readers will find unexpected cheeses that are best for melting (Hushållsost), best for serving solo (Bovski Sir), and even the stinkiest (pick up some Allgäuer Weisslacker and see what company thinks). Includes dozens of maps; an aroma wheel to help refine your palate; a guide to composing cheese boards; tips for pairing with wine, beer, whiskey, cider; and so much more.
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NON FICTION
FOOD & DRINK

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Pages:

272

Published:

15 Sept 2020

Format

Hardback

Publisher

Artisan

ISBN:

9781579659417

"We officially declare this the book of cheese. . . . The stunningly realistic illustrations are reason alone to buy the guide."

--Saveur, Our Favorite Cookbooks to Gift This Year

"A cheese lover's dream, educating aficionados through gorgeous pictures and fun, colorful graphics."

--BookPage

Everything you need to know about the world's great cheeses, including how they're made, their universe of flavors, origins, and terroir. Organized by type, the book features more than 400 cheeses worth knowing--from fresh cheese and pressed cheese to blue cheese, soft cheese, and spreadable cheese. Each includes an an identifying illustration, nuts and bolts like the type of milk and fat content, and a brief, memorable description. Readers will find unexpected cheeses that are best for melting (Hushållsost), best for serving solo (Bovski Sir), and even the stinkiest (pick up some Allgäuer Weisslacker and see what company thinks). Includes dozens of maps; an aroma wheel to help refine your palate; a guide to composing cheese boards; tips for pairing with wine, beer, whiskey, cider; and so much more.
$65.00