his book is for people who care for the good things in life, for amateurs with a love of cheese and serious gourmets alike. It takes you on a journey through the many regions of France, teaching you all you ought to know about cheese, and helping you in your choice. Expert knowledge is the key to an appreciation of pure and authentic flavours. Here is a reliable handbook for those who wish to share those flavours with their friends, and a clear and easy-to-follow initiation into the secrets of cheesemaking.Connoisseurs may read it with interest and pleasure.Amateurs will give it pride of place among their books and profit whenever they consult it.

 Authoritative text, crystal-clear photography and a systematic approach make this the most accessible and comprehensive guide to French cheeses ever published. Packed with over 700 full-colour photographs of morethan 350 cheeses, French Cheeses will enable you to identify,buy and serve cheese with confidence. REGIONAL CHEESES Each entry combines a concise description of the appearance and flavour ofthe cheese. Specially commissioned photographs ot each cheese are annotated to highlight distinguishing features, texture and colour. A locator map pinpoints the area of production, while easy-to-use symbols give at-a-glance details, such as weight, fat content and season. Step-by-step photographs and fascinating facts and anecdotes reveal the many techniques and secrets involved in cheesemaking. PRACTICAL INFORMATION With helpful advice on buying, storing and serving cheese, andrecommendations for suitable accompanying wines, French Cheeses is an invaluable guide for connoisseurs and amateurs alike.

Foreword

How to use this book

INTRODUCTION

The origins of cheese

Cheese, wine, and bread

French cheeses today

Map of France

FRENCH CHEESES 18-230

Glossary

List of contributors

List of producers,shops, and markets

Index

Bibliography

Acknowledgments