Everything the connoisseur and casual cook needs to know about cheese.

Gourmet’s Guide to Cheese is not only an extensive encyclopedia and shopping guide to cheese portraits of the world—from Amsterdam to Vermont, from Brie to Stilton—but also provides a wealth of information on the cultural history of this special milk product, its production and regional diversity. It evokes the wish to go on a shopping tour or visit a well-equipped cheese stand, and arouses curiosity about trying different varieties.

About the Author

Since 1996 Brigitte Engelmann has been living and working as a
freelance journalist in the field of wine and culinary specialties from
different countries and regions. The focal point of her working field is
France, the designated land of cheese.

Peter Holler lives and works in Koblenz, Germany, as a freelance
journalist in the field of food and economy.

"About this title" may belong to another edition of this title.

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