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

~ Judy Ridgeway (Author) "No one knows exactly when or where cheese was first made..." (more)
Key Phrases: rind fat content, milk style, ivory paste, United States, Port Salut, Danish Blue (more...)

Editorial Reviews

From Library Journal

After a short section devoted to the history of cheese and how it is made, this latest book from prolific food writer Ridgeway (International Vegetarian Cooking, Crossing, 1997) becomes a directory consisting of profiles of over 100 different cheeses. Entries vary in length from one to three pages and provide information on each cheese's name, origin, characteristics, variations, and serving suggestions. Each entry also offers a clever "cheese wheel" symbol indicating the type of milk used in creating the cheese, its maturity period, its pungency, and suggestions of wines to serve as accompaniment. While this work does include a few recipes, serious cooks will gravitate more toward Christian Teubner's The Cheese Bible (Penguin Studio, 1998) or Julie Harbutt's The World Encyclopedia of Cheese (Lorenz, 1998), which focus more on cooking with cheese. Ridgeway's book is perfect for patrons who need practical information about the stuff itself. Recommended for medium to large public libraries.AJohn Charles, Scottsdale P.L., AZ
Copyright 1999 Reed Business Information, Inc.

Product Details

• Hardcover: 224 pages
• Publisher: Running Press Book Publishers; illustrated edition edition (March 1999)
• Language: English
• ISBN-10: 0762405007
• ISBN-13: 978-0762405008
• Product Dimensions: 8.4 x 5 x 0.9 inches
• Shipping Weight: 1.1 pounds
• Average Customer Review: 4.8 out of 5 stars  See all reviews (5 customer reviews)
• Amazon.com Sales Rank: #323,062 in Books (See Bestsellers in Books)

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Customer Reviews

Most Helpful Customer Reviews

15 of 15 people found the following review helpful:

5.0 out of 5 stars An excellent compendium of cheese varieties, April 29, 2000

By	L. Hale (Seattle, Washington) - See all my reviews

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.

15 of 17 people found the following review helpful:

4.0 out of 5 stars Delightful and Informative, January 11, 2000

By A Customer

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.

9 of 12 people found the following review helpful:

5.0 out of 5 stars Enjoy great cheeses of the world., May 22, 2000

By	Alan Johnson (Marietta, Georgia) - See all my reviews

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!