Cheeses of the World: An Illustrated Guide for Gourmets [Hardcover]

Bernard Nantet (Author)

Book Description

Publication Date: October 11, 2005

Parmesan, Camembert, Edam, Gouda-- these cheeses enjoy worldwide reputations. But have you heard of Picodon, Pultost, Caerphilly, and Manchego? And do you know their flavor, their texture, or their origin?

Cheeses of the World, with its rich array of full-color illustrations, provides answers. Detailed portraits of some two hundred of the most famous cheeses from thirty-seven countries illustrate and describe each according to type, production method, and appearance. In addition, this book establishes a system of classification for more than seven hundred different kinds of cheeses.

Cheeses of the World explores, from antiquity until today, how the varieties of cheese developed and diversified. It takes the reader from some of the world's most beautiful pastures to the aromatic ripening cellars and caves, and explains the traditional and industrial methods of cheese making.

Gourmets, connoisseurs and amateurs alike will find Cheeses of the World, written and compiled by international cheese specialists, a synthesis of the many aspects of the delicacy known as cheese. Here, too, they will discover all the practical information needed to make discerning choices among the vast selection of cheese available today and to savor them for their full gastronomic value.

Editorial Reviews

Amazon.com Review

Reader beware: the photographs in Cheeses of the World are so gorgeous, you might be tempted to eat the page. If, however, you and the book survive that first delirious onslaught of full color Camemberts, Bries and Parmesans, there's plenty of food for thought to keep you entertained (if slightly hungry). Here is the complete history of some two hundred cheeses from thirty-seven different countries. Starting with antiquity, the book explores the evolution of cheese, how it developed and diversified, and how it is made--both the traditional and industrial methods of production.

Sections describe the history of cheese, the rules governing its production in the modern world, and how it's classified. Cheeses of the World then divides its remaining chapters into regions: Northern Europe, France, Central Europe, Lands of the Sun, and New Worlds. Each section discusses the particular cheeses native to that area, amply illustrated with photographs, reproductions, and drawings. This is the book for cheese lovers.

From Booklist

Nantet and his collaborators, ably assisted by photographer Jean-Pierre Dieterlen, produce a paean to, purportedly, the world's different cheeses; but really they concentrate on Old World cheese history, manufacturing techniques, and classifications. Though some bias exists (most notably about the protection of European agriculture), the majority of the text straightforwardly describes over 700 cheeses in 37 different countries, each entry including an overture about the cheese's specific provenance, as well as details on shape, weight, type, and maturation process. Sandwiched in between this categorization process are illustrations, old and new, and the myths surrounding this milk-based product. Unfortunately, short shrift is given to the innovations of the New World, including Australia, New Zealand, and Central and South America. Barbara Jacobs

See all Editorial Reviews

Product Details

• Hardcover: 256 pages
• Publisher: Rizzoli (October 11, 2005)
• Language: English
• ISBN-10: 0847815994
• ISBN-13: 978-0847815999
• Product Dimensions: 9.7 x 1.1 x 12.5 inches
• Shipping Weight: 4 pounds
• Average Customer Review: 4.0 out of 5 stars  See all reviews (5 customer reviews)
• Amazon Best Sellers Rank: #294,323 in Books (See Top 100 in Books)
  • #97 in Books > Cookbooks, Food & Wine > Cooking by Ingredient > Cheese & Dairy

Customer Reviews

Most Helpful Customer Reviews

17 of 19 people found the following review helpful:

3.0 out of 5 stars Attractive coffee table book..., February 7, 2001

By 

D. Lowsen (Cambridge, MA) - See all my reviews
(REAL NAME)   

Amazon Verified Purchase

This review is from: Cheeses of the World: An Illustrated Guide for Gourmets (Hardcover)

This is an attractive coffee table book. It is not as informative as I had hoped, though. The text is poorly written and just doesn't get into the depth I was looking for.

3 of 3 people found the following review helpful:

4.0 out of 5 stars Everyone who finds this on your coffee table will love to peruse it!, December 28, 2006

By 

Bette (East Coast USA) - See all my reviews
(VINE VOICE)   

This review is from: Cheeses of the World: An Illustrated Guide for Gourmets (Hardcover)

This is a large scale book fit for your coffee table. The photographs are gorgeous, with the ability to transport you to other times and place, as well as remind the reader where cheese comes from; place, animal, shepherd, makers. The text is quick and easy to read, as well as informative.

All types of cheese are covered ("Eight major families according to hardness and rind"), as well as geographical regions (Northern and Central Europe, France, "Lands of the Sun," (Italy, Spain, Portugal...) and "New Worlds" (US, Canada, Mexico...), along with their cheese history and cheese lore, including original packaging artwork. (You should expect no less from Rizzoli.)

However, it is somewhat dated (1993), especially considering the fact that we can all now find many previously-unavailable cheeses at stores like Trader Joe's and even Costco! (Heck, I recently found a Wensleydale with cranberry at Costco, a new one to me!) And in more metro areas such as New York City, one can find cheesemongers selling their own cheeses, as well as fabulous imports.

While a fully updated book of this magnitude would be splendid, it would also simply be too cumbersome to physically handle and enjoy, as it might hold 400+ pages and weigh about 10 pounds!! So accept this edition and enjoy it for what it is; an early 90's perspective on the wonderful world of cheese. And, look how far we've come!

7 of 11 people found the following review helpful:

3.0 out of 5 stars Homage to Fromage- Beautiful but Biased, September 1, 2005

By 

Lew "Ffrenchy" (Capri, Italy) - See all my reviews

This review is from: Cheeses of the World: An Illustrated Guide for Gourmets (Hardcover)

As a cheese lover, I was thrilled to see this gorgeous coffee table book. The photographs are mouth-watering and delectable for sure.
I was also pleased to see that the author gave due to some oft neglected cheeses, particularly my beloved Bulgarian kashkaval. Take it from me- as Eastern Europe (particularly Bulgaria and Romania) is integrated into Europe and becomes more economically developed, their cheeses will no longer be kept secret. I have travelled on food tours all over Europe and let me tell you, there are many delights to be discovered in that corner of Europe.
However, I found the book to show a callous anti-Turkish bias. Turkey is well-loved by knowledgable foodies, and her cheeses are well-regarded, if not so well publicized. There is a sharp and slightly salty braided Armenian cheese which is perfect with olives for breakfast. But the affront in this book is when the author identifies the delicious Turkish halloumi cheese as a CYPRIOT cheese! This is just a slap in the face. I can only hope it was an accident and not a deliberate slight, and yet there is little to no mention of Turkey at all in this book. This, when the Hittites of Anatolia were among the first to produce cheese!

So for the casual cheese lover, the book is a worthy purchase. But be aware that politics is sadly everywhere these days, even in books about cheese.