The World Encyclopedia Of Cheese

One food, so many subtleties of taste and texture - cheese has been made for centuries and has been a vital ingredient in the diet of people all over the world. Choosing the right cheese for the right culinary use, however, can be a difficult decision. This extensive guide provides all-important information on what to look for when buying cheese; how to select the ideal cheese for cooking or eating; how to serve it and how to store it.

This is followed by a comprehensive survey of the world's classic and modern cheeses, covering the major producers, such as France, Italy, England, Denmark, the USA, Australia and New Zealand, as well as the smaller output from countries such as Belgium, Greece, Germany and India. Essential details on each cheese describe its taste, appearance and texture; whether it is pasteurised, unpasteurised or vegetarian; and what it is best used for, be it grilling, baking, grating, sauces or salads.

Putting this information to excellent use, the second half of the book contains a superb selection of 70 step-by-step cheese recipes from all over the world. Here are cheese recipes for every occasion, from soups, savouries, snacks and salads to vegetable dishes, main meal cheese dishes, pizzas, pastas, desserts and bakes.

With over 525 wonderful photographs, expert information, a comprehensive world directory and 70 glorious recipes, Cheese will help you to explore the versatility of this superb food.