Customer Reviews

The Complete Idiot's Guide to Cheeses of the World

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This book is a must-have addition to every cheese lover's library. The book is a fascinating look at the world of cheese and includes what you need to know about selecting, serving, enjoying and pairing cheese. The first part of the book covers what cheese is, how it's made and differences among cow, goat, and sheep milk cheeses. It spells out the rich history of cheese and explores the different types.

The next part of the books explores the best and most famous European cheeses from France and Italy to lesser-known varieties of Sweden and Finland. The third section deals with New World Cheese: artisan American, Canadian, Mexican and Latin American Cheese.

The final section is my personal favorite detailed with a plethora of tips on shopping for cheese, cheese storage, and cooking with cheese. I also learned how to have a cheese tasting and/or pairing, and even how to make cheese in my own kitchen.

There are absorbing little extras: " A cut above" is a space for bits of extra information. One of the ones I particularly enjoyed: "Not only is Edam shaped like a cannonball, but rounds of it were actually used in place of cannonballs in 1841, helping the Uruguayan fleet defeat the Argentinina navy."

"Stinky cheese" are warnings about challenging or confusing details in the cheese world, with tips on how to identify them and avoid or understand them. For example, "Though cheese is best served at room temperature, that rule might make it clash more with vodka. Vodka tastes best chilled, and when it is combined with something at room temperature, it falls flat. That's one reason why fresh chevre, which can be served chilled, goes well with vodka."

"Say Cheese" includes words that might be unfamiliar to you but are frequently used in the cheese world and defined here. A sample: "Despite its origins in Lazio, which is within spitting distance of Rome, most of what is labeled as Pecorino Romano is actually made on the island of Sardinia. For authentic Pecorino Romano, seek out cheese that is labeled `Genuino Pecorino Romano.'"

At the risk of sounding Cheesy, the book is comprehensive, well-written, interesting and fun.

Although I am not completely ignorant of cheeses, reading the "Complete Idiot's Guide" actually taught me HOW MUCH I did not know about them. The book is a delightful mix of cheese history, humor, helpful hints and hopping good recipes. I have to say though, that Chapters 5-19 made me want to literally EAT my way through the book, one country at a time. Starting with cheeses of the Old World and ending with those of the Americas, Jeanette Hurt gave me a new gastronomic goal--to learn about and sample each new cheese she introduced.

As a reading educator, I appreciate how reader friendly this book is, including clear topical organization and many features for gathering nuggets of information, high points, and terms quickly--with advanced organizers before sections (called "In this Chapter"); sidebars entitled "A Cut Above," "Stinky Cheese" and "Say Cheese;" a summary of main points at the conclusion of each chapter; and a culminating glossary of key terms and other resources.

What a wonderful guide for those who want to become more enlightened about the ways of world cheeses and their mouthwatering properties.

ABSOLUTELY AMAZING BOOK!

Everything I could ever want to know about cheese... tied up in a fun, exciting, easy to read book. It was incredibly helpful to me, a cheese illiterate, to really start to learn about cheese

This is not a bad book for beginners. Basic terminology, history, advice, it's good. However....one chapter for France; one chapter for Italy; one chapter for Switzerland..... and FIVE chapters for the US. That would be great if the title of the book was "Great American cheeses and their place in the world", but it's not. It's "Cheeses of THE WORLD". Same goes for the pics, which all seem to be from Wisconsin or South Africa...? Sure, there may be great Bries in Wisconsin, but come on, a beginner book needs to show the novice FRENCH Bries, with maybe a side note that they are made elsewhere. And while I'm sure that Vermont has great cheese, to give the same amount of coverage as you do to all of France?...Sorry, doesn't make sense....

Good book, just misrepresented...

I've enjoyed reading Cheeses of the World. This book gives a good history and describes cheeses from each country and region of the world. I own a small goat dairy and am an Artisan Cheesemaker. It is very interesting to read about how people around the world have developed their cheeses.

I purchased this to get up to speed on local artisan cheese. It covers the broad range of world cheeses. Good background but does not replace sampling sampling sampling.