There are many books about cheese, but this one features the
professional knowledge and passion of a French master fromager who
shares his expertise on making sense of the many cheese varieties
crumbly, creamy, buttery, mouldy for which France is famous. From
farms in the pastoral French countryside and cheese caves in a
medieval Alpine monastery to the dairy scientists and affineurs who
comprise the world of modern French cheese, no other book that
covers the entire cheese spectrum. The book begins with answers to
70 commonly heard questions from why there are crusts on some
cheese to why is mimolette orange and why cheeses do not all smell
alike - and sections explaining the basics of cheese-making and
ripening, the nuances of cow, sheep, and goat milk, and the alchemy
of essential probiotics used as starter cultures. The main part of
the book pays tribute to France s 45 A.O.P. cheeses - such as Brie
de Meaux, Maroilles, Morbier, Munster, Rocquefort, Valencay - which
have been granted the appellation d origine protegee guaranteeing
origin and type. Each profile features a full-page photographic
portrait with detailed text about terroir and origin, selection,
tasting, presentation, serving, and wine pairing.
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