500 Cheeses. by Roberta Muir

by Muir

Cheese is one of the world's favourite foods, produced in hundreds of varieties and with a long, proud history. From the simple, fresh cheeses made regularly at home, which were popular worldwide until recent decades, to the artisan cheeses produced in small quantities by specialist dairies, cheese can be an everyday food or a gourmet treat reserved for special occasions. If you already have a few favourite types of cheese but would like to explore the whole world of cheese - choosing it, eating it, cooking with it and even making your own - then this is the book for you. It is the only cheese compendium you'll ever need - packed with information on selecting and tasting 500 different cheeses from around the globe, together with advice on sourcing, storing and preparing your purchases.

Genres: Food, Cookbooks

288 pages, Hardcover

First published September 1, 2010

Reviews

[Sophie Crane]

This is one of the few cheese books organised by hardness rather than by country. It is also the best organised, with 100 sub classes with 5 well known examples of each subclass. Each subclass devotes a one page description of the subclass, history, process and pairing notes, and one page with the 5 examples, with icons for country flag and type of milk animal. The format is exactly the same for each subclass, and each class begins with a colour-coded page for easy locating.

The book is surprisingly informative and easily readable for its compact size. The paper is high quality, the colour pictures attractive and the supplemental recipes and indexing very useful. All major varieties of cheese are covered, as well as a few unusual locals. Very succinct, one of the best thorough references books of cheese on the market. Enjoy!

[Nelson Flora]

500 Cheeses is an informative and enjoyable guide that makes exploring the world of cheese fascinating and accessible. Roberta Muir’s presentation is clear, engaging, and packed with useful details. A great choice for both cheese lovers and curious food enthusiasts. Highly recommended

[Fredrick Danysh]

The book discusses the general production methods of making cheese as well as tips for selecting and serving. Cheeses of the different types are briefly discussed. A good introduction to cheese types and where they originated.

[raccoon reader]

Okay.... definitely a lot about cheeses. Not quite what I was hoping for. I'd like less historical and more cooking ideas/suggestions.