Field Guide to Cheese : How to Select, Enjoy, and Pair the World's Best Cheeses

Sicard, Tristan; Varoutsikos, Yannis (ILT)

ISBN 10: 1579659411 / ISBN 13: 9781579659417

Published by Artisan, 2020

About this Item

Seller Inventory # 38589894-n

Bibliographic Details

• Title: Field Guide to Cheese : How to Select, Enjoy, and Pair the World's Best Cheeses
• Publisher: Artisan
• Publication Date: 2020
• Language: English
• ISBN 10: 1579659411
• ISBN 13: 9781579659417
• Binding: Hardcover
• Condition: New

About this title

Synopsis

“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 (Bovški 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.

About the Author

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 world—studying the manufacturing, tasting, origin of products, history, and regulations around the globe—Sicard 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.