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A field guide to cheese : how to select, enjoy, and pair the world's best cheeses / Tristan Sicard ; illustrations by Yannis Varoutsikos.

by Sicard, Tristan.

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Artisan, a division of Workman Publishing Co., Inc., 2020.

Cheese -- Varieties.

Fermented milk.

9781579659417 (hc.)

Alternate title:

Cheese : how to select, enjoy, and pair the world's best cheeses

271 p. : col. ill. ; 25 cm.

"Originally published in French as l'atlas pratique des fromages, copyright Hachette Livre (Marabout), Paris 2018."

Includes bibliographical references and index.

"Everything you need to know about the world's great cheeses, including how they're made, their universe of flavors, origins, and terroir [characteristics]. 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."--From publisher.

"A Field Guide to Cheese is the ultimate guide to the world of cheese and the only fully illustrated cheese reference. This tour de fromage begins with a history lesson on the creation of cheese, offers a primer of the many types of milks and categories of cheeses, and then leads readers to an encyclopedic survey of over 400 global cheeses. There are cheeses we all love like feta and fontina, Gouda and mozzarella, Pecorino Romano and chèvre-but also rarities like King River Gold, a washed-rind cheese from Australia; Dancing Fern, a raw cow's-milk cheese from Tennessee; and Danbo, a semisoft, aged cheese from Denmark. Find cheeses that are best for melting, like hushållsost; those that are best served alone, such as bovški sir; and those that are the stinkiest, like Allgäuer Weisslacker. There are cheeses with natural rinds, floral rinds, and soft rinds; curd cheeses; spreadable cheeses; pressed cheeses; whey cheeses; fresh cheeses; and more! A global collection of maps place each cheese to its origin, and readers can take their knowledge even further by reading up on the microbial life of cheese and the science behind our tasting palates. Packed with information, this book is for professional cheesemongers just as much as it is for those with a simple love of cheese."

Varoutsikos, Yannis.

Sicard, Tristan, l'atlas pratique des fromages.

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