An indispensable guide to selecting, tasting, and serving cheese-with 1,200 varieties classed by family and every entry rich in information. They come from around the world and range from Italian asiago to Spanish idiazabal (a ewe's milk cheese), from Dutch Gouda to the increasingly rare French Grataron d'Ar�ches-a soft-pressed, washed-rind, goat's milk cheese that's made by only three producers. There are veined British stiltons, double and triple cream Brillat-Savarins, and smoky provolones. Plus, Roland Barth�lmy, one of the most prestigious cheese specialists in France, reveals his 100 favorites.

About the Author

Roland Barthelemy is an expert cheese maker; he owns one of the best known cheese dairies in the world, and is Provost to 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

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