Cheeses of the World

Are you sometimes overwhelmed in cheese stores by the choice of cheeses from all over the world, in every size, shape and color imaginable? Have you ever wondered just what it is that makes for the sharp differences in taste, texture and consistency in different cheeses? This compendium of cheeses contains descriptions of virtually every variety of cheese--over 400 in all. It ranges from the commonest American cheddars to the most exotic Asian kinds, like Chhana, Surati and Labneh. There is an introduction devoted to the origin, both factual and mythical, of cheese; to the basics of cheese-making and the classification of cheeses. In the list itself, up to 2 pages are given to Cheddar, Camembert, Cottage, Roquefort, Queso Blanco, Stilton, Bel Paese, Edam and other important cheeses. There are descriptions of taste, texture and color and of the form in which each is made and marketed, and historical and geographical information is given to each. Anyone who wants to try his hand in making domestic cheese will find this book useful. But it's first and foremost a book for the cheese lover, and will prove useful in acquainting him with countless new varieties of cheese, and helping him to make new and exciting selections for his table. It's chock full of information about this always delightful and delectable subject.