Cheeses of the World [Hardcover]

Roland Barthelemy (Author)

Book Description

Publication Date: October 2004

Did you know that Champagne is perfect with Parmesan and that Port enhances the quality of Beaufort? This book is a fantastic guide to cheeses from around the world - their origins, history, characteristics, how the cheese is made, and not least, recommendations for serving! Divided by season, this reference book reveals the manufacturing processes and traditions that contribute to the huge variety of cheeses available today worldwide. All this is accompanied by an illustrated gallery of 150 cheeses arranged by characteristics, taste and type.]

Editorial Reviews

About the Author

Roland Barthelemy is an expert cheese maker; he owns one of the best known cheese dairies in the world. In recognition of his success he has been elected provost of the French guild of cheese-makers. For him, cheese is an essential part of gastronomy, and he has travelled across the world in order to maintain its standards and quality. This book constitutes the culmination of his thirty years in the industry

Product Details

• Hardcover: 240 pages
• Publisher: Hachette Illustrated UK (October 2004)
• Language: English
• ISBN-10: 184430115X
• ISBN-13: 978-1844301157
• Product Dimensions: 11.3 x 9.1 x 1.1 inches
• Shipping Weight: 3.4 pounds
• Average Customer Review: 5.0 out of 5 stars  See all reviews (2 customer reviews)
• Amazon Best Sellers Rank: #1,846,672 in Books (See Top 100 in Books)

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Customer Reviews

Most Helpful Customer Reviews

32 of 33 people found the following review helpful:

5.0 out of 5 stars all about cheeses with great color photos, October 28, 2004

By 

Henry Berry "Henry Berry" (Southport, CT) - See all my reviews
(TOP 1000 REVIEWER)    (REAL NAME)   

This review is from: Cheeses of the World (Hardcover)

Numerous cheeses are dealt with according to the season when they are made, with mention of why the particular season is the right time. The four major sections contain general material and information on the specific cheeses of the season. Color photographs of varying sizes from double-page and full-page to smaller complement the entertaining and informative text. The photographs of particular cheeses are not only appealing, but also make for a useful illustrated buying guide. Back matter includes a section on "1,200 cheeses from around the world" where the countless cheeses are grouped by family--e. g., The Chaource family, The Parmesan family. The majority of the cheeses are French, with cheeses from other European countries included also. Barthelemy is a cheese supplier who also has a hand in the ripening of cheeses. Sperat-Czar is editor-in-chief of the magazine "L'Amateur de Fromage." The photos are taken by photographers with backgrounds in high-quality, glossy general-interest and gastronomic magazines. "Cheeses of the World" is a work of an encyclopedic range with a focus on the enjoyment of cheese and background such as the making of cheese which can add to this enjoyment. Anyone from the long-time cheese lover to novice will learn something from it and consult it regularly as a guide in exploring the world of cheeses.

4 of 10 people found the following review helpful:

5.0 out of 5 stars Cheeses of the World, February 23, 2006

By 

andrea moore (Melbourne, Victoria Australia) - See all my reviews
(REAL NAME)   

Amazon Verified Purchase

This review is from: Cheeses of the World (Hardcover)

I really love this book, it has all the information that I was wanting and much more. Great photo's and loads of info on all the cheeses of the world.