Cheese & Wine: A Guide to Selecting, Pairing, and Enjoying (Hardcover)

~ Janet Fletcher (Author), Victoria Pearson (Photographer) "Cheese always tastes best at room temperature..." (more)
Key Phrases: few small eyes, dry amontillado sherry, ivory paste, Pinot Gris, United States, Humboldt Fog (more...)

Editorial Reviews

Review

'This book offers a profile of 70 cheeses, from Spanish Mahon to dry Monterey Jack, and each includes wines that would pair well with them. It's simple, easy to use and informative.'&mdashSan Antonio Express-News, December 12, 2007

Product Description

From the best-selling author of The Cheese Course comes a new guide to enjoying one of the most basic yet sophisticated culinary delights: cheese and wine. Janet Fletcher leads readers on an international tour of 70 cheeses, exploring the best wine pairings and serving suggestions. From Oregon's autumnal Rogue River Blue to aromatic Brin d'Amour evocative of the Corsican countryside, cheese lovers will savor the range of textures, flavors, and colors. Featuring mouth-watering color photography and detailed, informative text, this collection of cheeses and the wines that go with them will inspire perfect pairings.

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Product Details

• Hardcover: 144 pages
• Publisher: Chronicle Books (September 20, 2007)
• Language: English
• ISBN-10: 0811857433
• ISBN-13: 978-0811857437
• Product Dimensions: 9.1 x 8.3 x 0.8 inches
• Shipping Weight: 1.7 pounds (View shipping rates and policies)
• Average Customer Review: 3.8 out of 5 stars  See all reviews (4 customer reviews)
• Amazon.com Sales Rank: #16,168 in Books (See Bestsellers in Books)

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  #5 in	Books > Cooking, Food & Wine > Drinks & Beverages > Wine > Buying Guides
  #10 in	Books > Cooking, Food & Wine > Cooking by Ingredient > Cheese & Dairy
  #26 in	Books > Cooking, Food & Wine > Drinks & Beverages > Wine > Wine & Winemaking

Customer Reviews

Most Helpful Customer Reviews

16 of 16 people found the following review helpful:

3.0 out of 5 stars Somewhat decent but lacking overall, February 18, 2008

By	deaner73 (Palo Alto, CA USA) - See all my reviews

Janet Fletcher's "Cheese & Wine," is a decent compendium of the major Western European and American cheeses of the world but is somewhat lacking in basic information to make this is a must-buy. For starters, it is disappointing that only (approximately) half of the 70 cheeses listed in the book are accompained by photographic images. For a book that purports itself to be a good starting point for cheese novices this lack of visual information is a serious mis-cue. Another point that was disappointing was the lack of any pricing info on the assortment of cheeses. Even the most cursory inclusion of the general pricing for each item would have been greatly welcome. That being said the photos that are included are all spectacular and it goes without saying that the overall construction and layout of this tome is extremely well-done and very handsome throughout.

4 of 4 people found the following review helpful:

5.0 out of 5 stars Wonderfully Done!, February 17, 2008

By	Garrett M. Mccord "Protogarrett" (Nor Cal) - See all my reviews (REAL NAME)

This book has been instrumental in my personal mission to teach myself more about cheese! From the where and how it's developed to wine pairings, to ideas on putting together successful cheese plates, it's a must have for any at home cheesemonger!

8 of 11 people found the following review helpful:

3.0 out of 5 stars attractive book--- not of great practical use, May 15, 2008

By	aptreader (wisconsin) - See all my reviews

This is a beautiful book to look through. As a practical guide, however,
it didn't really offer much that I could use. I have found it very difficult to locate a good number of the cheeses described in the book. So, while it was fun to read about international cheeses and the history of cheeses, I have not been able to actually try them, which I thought would be the point of the book.
Living in the Midwest, I am well aware that the nearby state of Wisconsin is the biggest producer of cheeses in the U.S. and I expected that region to be well represented in the book. Several cheesemakers there have won international contests, in the cheddar category as well as several others, and yet I found only one reference to a Wisconsin cheesemaker.
Favorite cheeses, Havarti and Brick, were not even mentioned in the book. Perhaps I need to find a cheese guide that focuses more on the readily available types found throughout the country.