Customer Reviews

The Cheese Companion: The Connoisseur's Guide (Connoisseur Companions)

5 star:		(4)
4 star:		(1)
3 star:		(1)
2 star:		(0)
1 star:		(0)

 

 

This book does a great job of reviewing cheeses from around the world. It is entertaining to read and very informative. There are good quality photos of each of the cheeses, detailed description with history, anecdotes, wine recommendations, fat composition and occasionally a recipe. This book is more for learning about cheeses than about cooking with cheeses. The size of the book is small enough that you can inconspicuously take it to your local cheese shop and use it as a reference.

As an American who has travelled Europe extensively and LOVES cheese (and wine!), I was delighted to find this book in English which fills us in on all the background info about all these cheeses. It is very well researched and sophisticated in its selection. This book will make your mouth water.

1- Editing: A nice little book of 160 pages on coated paper with color pictures in a practical format.

2- Content: after a very interesting foreword by Ari Weinzweig the author attempts to cover cheeses from around the world. The feature is a directory of 100 of the world's best gourmet cheeses. Unfortunately the author does not explain why she chose the featured 100 cheeses (criteria?). I noticed the absence of Canadian cheeses in her list. Even if the Province of Quebec counts hundreds of cheeses dairies, some of which have won prizes year after year from the American Cheese Society and even one "Le cendrillon" won the World Championship.
On the 1200 cheeses of France only 40 are presented. Not even all the French AOC-AOP and IGP are included, which are obviously world renown.
The same remark for hundreds of cheeses from Spain, Switzerland, Ireland, Italy, Portugal, USA, Austria... as only a few are presented without any particular mention of the reason for the choices.
Then a lot of secondary information on cheese production, pairing, receipt, and nutrition are mentioned which are not expected in a directory of 100 cheeses.

The weakest part of this book is definitely the numerous inaccuracies. For example, the Cantal is truly listed from Auvergne. Why not the Fourme d'Ambert, the Comté and Mont d'Or with are labeled from the Northeast not the Jura. The Reblochon is from Savoy not from the Northeast as the French Alps are not in the northern part of France. Epoisses is wrongly spelled without an "s" and labeled from the Northeast not Burgundy, etc. Furthermore, the author tries to explain some differences between pasteurized and raw Chabichou du Poitou. The author claims that the difference lies in the type of milk that is used. In reality that is completely wrong since both types of production (eg. raw and pasteurized) are accepted under the "Appellation d'Origine - AOC" Production code.
Did this book is really a second edition updated???

3- Opinion: Of course any beginner in the field would be more than happy to own this book, but after a short time even the beginner would be wise to buy some really good books such as the World Cheese Book by Juliet Harbutt, Cheese Primer by Steven Jenkins or Guide to Cheeses of the World: 1200 Cheeses of the World (Hachette Food & Wine) by Roland Barthelemy. If you want to be more specific then go for the magnificent book Complete Guide to French Cheeses from Masui Kasuko and Tomoko Yamada. For this Cheese Companion, without this good editing job (format, pictures, etc.) I would certainly not recommend this mixed bag which is not very accurate.

I got this book because I have been traveling to Europe and eating several chesses. I wanted to learn more and share this wonderful food with my family and friends. This book is just what I was looking for! It has wonderful pictures and to the point discriptions. A great book for anyone who likes cheese. ENJOY!

I first came across the title of this book in my local newspaper in an article written by Pam Freir. It caught my attention immediately as my daughter and I enjoy trying new types of cheese. So I thought to give this book to her as a gift. It proved to be an excellent choice and we now enjoy cheese even more knowing the history, geography and technology behind the making of this extraordinary food.

This book is an absolutely wonderful book. If you have the chance to buy it, get it. You will be so delighted with the information here. While other books try to drown you in cheese, this book is a breath of fresh air. Or shall I say cheese?

Although I am not a cheese person, especially American Cheese (thank goodness), I ordered this book because the guests I will entertain and friends do love cheese. Why not treat them to something special.

Ms. Ridgeway gives a beautiful overview of cheese, its history, its present, and its future. She lists approx. one hundred and ten cheeses from around the world with short but indepth descriptions, all you need to know info.; there are recipes and food ideas for several of the cheeses with a suggestion for a wine or types of wine that compliments; It is not overwhelming. The crowning achievement... The pictures. With each cheese she covers, there is a melt in your mouth, to - die - for photo of each selection. Why buy any other book, unless you plan on becoming a cheese maker yourself.

I think I may become a cheese lover after all.