The Everything Cheese Book: From Cheddar to Chevre, All You Need to Select and Serve the Finest Fromage

Époisses, Explorateur, Emmental--just naming cheeses can be a tongue-twisting game! Learn how to pronounce the names more than 100 types of cheeses and pair them with wine and food with The Everything Cheese Book. Written by a certified "cheese specialist," this book offers you a chance to learn about the history of cheese, while giving you insider tips and more than 100 recipes for preparing cheese-related or cheese-based plates, platters, and hors d'oeuvres.

This mouth-watering resource shows everyone--from the cheese amateur to the connoisseur:

• Where and how to buy quality cheese
• How to organize and host cheese parties
• The art of cheesemaking
• How to pair cheese with wine
• How to distinguish several types of cheese by taste, texture, and smell

With The Everything Cheese Book, you will be well on your way to becoming a seasoned affineur.

Laura Martinez is a cheese specialist for The Pasta Shop in Berkeley, California, where she sells a rotating stock of 100-150 gourmet cheeses from around the world. She is a cheese fanatic who keeps copious notes on the smell, mouth feel, forward and finish tastes, milk type, rind, softness or hardness, and manufacturing process of each cheese that she handles. Ms. Martinez holds an MFA in Writing from the University of San Francisco. She also specializes in food writing, having written about cheese for Market Hall News (a monthly publication of The Pasta Shop) and the weekly e-letter for the Center for Urban Education about Sustainable Agriculture (CUESA).