The Cheese Companion (Connoisseur's Guides) [Paperback]

Judy Ridgway (Author)

Book Description

Series: Connoisseur's Guides | Publication Date: October 12, 2004

From Appenzeller to Wensleydale, from Gruyere to Parmigiano-Reggiano, the world of cheese is one to be discovered and savored by everyone who loves to eat. This accessible new paperback version of the original, comprehensive guide to selecting and enjoying the world’s most popular cheeses is designed for easy reference, with an alphabetical directory of 106 varieties. Profiled by name, origin, characteristics, variations, and serving selections, each entry also indicates the type of milk used in production, the cheese’s pungency, fat content, and compatibility with specific wines. A short section traces the history of cheese and how it is made.

Editorial Reviews

About the Author

Judy Ridgway has written more than 55 books on food and wine. She lives in Brighton, England.

Product Details

• Paperback: 160 pages
• Publisher: Running Press; 2 edition (October 12, 2004)
• Language: English
• ISBN-10: 0762419563
• ISBN-13: 978-0762419562
• Product Dimensions: 9 x 6.1 x 0.4 inches
• Shipping Weight: 14.4 ounces (View shipping rates and policies)
• Average Customer Review: 4.5 out of 5 stars  See all reviews (2 customer reviews)
• Amazon Best Sellers Rank: #820,722 in Books (See Top 100 in Books)

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Customer Reviews

Most Helpful Customer Reviews

16 of 31 people found the following review helpful:

4.0 out of 5 stars Best yet, January 5, 2007

By 

Texas Gourmet "Texas gourmet" - See all my reviews

Amazon Verified Purchase

This review is from: The Cheese Companion (Connoisseur's Guides) (Paperback)

I ordered this book for a cheese-loving friend's gift. Now I have ordered one for myself as it is the best yet I have seen. Pictures are yummy in color and photography and description.

1 of 10 people found the following review helpful:

5.0 out of 5 stars Childhood Favourite Food?Cheese of Course!Great Primer., April 5, 2011

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cafeaulait "pariscroissant" (Hayes, Va. United States) - See all my reviews

Amazon Verified Purchase

This review is from: The Cheese Companion (Connoisseur's Guides) (Paperback)

Since my childhood eating a cheese slice 'tipped' on my index finger,eating outwards towards the final bite, I have been hooked on Cheeses.Swiss was next, then Havarti rich and so deliciously creamy. Then, Herbed Havarti led to Brie and next Goat Cheese. Well, I had to have a Book to Get These Understood Where they came from & Why did Swiss have holes anyway? American Swiss Does, Not European, wow!Then Emmanthaler, Raclette for melting over vegetables after arriving back at a Ski Lodge or "Chateau". Why the big debate over Fontina being Swiss or Italian? A Big hualbaloo on that subject. Why True Parmansana Reggiano Is Lower in Sodium than others such as Granda Pandana, These were worth finding out. So, Off to Amazon to find these unanswereable conundrums in 2 books.The Cheese Companion And Murray's Cheeses.I have been called a 'Cheese Hound'.Well,If I was in the U.K. when people start at the top of a hill to "catch" a rolling 2.2 Kilos of Cheese I'd cheer them on. Yes, It Happens and with Injuries. However, that round Orb can feed a family for several Months!The Broken body parts still get attended too, don't worry.Plus, orange colouring is added to American Cheddar. No Reason to do so, just ask Cabot Cheese Makers from Vermont.Purists,they quite rightly are and Don't Ask about Wisconsin w/o your car's motor running!Amazon Rocks My World with everything from a cookie cutter to chop sticks and the finer points of Haute Cuisine All on one Web Site, Whom could delight more? Except a really good Brioche slice with Oozing Swiss and Honey Mustard gently Peeking out thru the Holes! Yum!!!By the way, my Nana was the One Whom Began this Passion for Swiss w/buttery crackers to halt the rumblings of afternoon prior to Dinner. I Lovingly consider Her an Inabler to My Lifelong UnEnding Love Affair with this Milk Laden Wealth of Flavours.