Dimensions
240 x 289 x 24mm
Divided by season, this complete reference reveals the manufacturing processes and traditions that contribute to the huge variety of cheeses available today worldwide. All this is accompanied by an illustrated gallery of 150 cheeses arranged by characteristics, taste and type.
Roland Barthelemy is an expert cheese maker; he owns one of the best known cheese dairies in the world. In recognition of his success he has been elected provost of the French guild of cheese-makers. For him, cheese is an essential part of gastronomy, and he has travelled across the world in order to maintain its standards and quality. This book constitutes the culmination of his thirty years in the industry.
