Guide to Cheeses of the World: 1200 Cheeses of the World (Hachette Food & Wine) (Paperback)

~ Roland Barthelemy (Author), Arnaud Sperat-Czar (Author)

Editorial Reviews

Product Description

An indispensable guide to selecting, tasting, and serving cheese—with 1,200 varieties classed by family and every entry rich in information. They come from around the world and range from Italian asiago to Spanish idiazabal (a ewe’s milk cheese), from Dutch Gouda to the increasingly rare French Grataron d’Arèches—a soft-pressed, washed-rind, goat’s milk cheese that’s made by only three producers. There are veined British stiltons, double and triple cream Brillat-Savarins, and smoky provolones. Plus, Roland Barthélmy, one of the most prestigious cheese specialists in France, reveals his 100 favorites.

About the Author

Roland Barthelemy is an expert cheese maker; he owns one of the best known cheese dairies in the world, and is Provost to 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

• Paperback: 224 pages
• Publisher: Hachette Illustrated (July 28, 2006)
• Language: English
• ISBN-10: 1844301516
• ISBN-13: 978-1844301515
• Product Dimensions: 7.7 x 6.5 x 0.8 inches
• Shipping Weight: 1.2 pounds
• Average Customer Review: 3.7 out of 5 stars  See all reviews (3 customer reviews)
• Amazon.com Sales Rank: #708,835 in Books (See Bestsellers in Books)

Customer Reviews

Most Helpful Customer Reviews

4 of 4 people found the following review helpful:

3.0 out of 5 stars An okay book, December 3, 2007

By	Bonnie (Plainsboro, NJ) - See all my reviews

First of all I know nothing about cheese.
This is my first cheese book I have looked at. With that being said here's my review:

This book has some good points: 1) a dictionary of specialized cheese lingo in the back which gives pretty good descriptions of the vocabulary used in cheese making. 2) it has many cheeses, and lots of pictures for a small book.And brief sections on: 3)which cheeses are best in which times of year and 4) how to read cheese labels 4) how to serve cheese/ pair with wine. It actualy covers a lot in such a small book. (even how to introduce cheese to children). It's written by an expert french cheese maker.

However, the book is translated from french and therefore suffers a bit in english. Sometimes it's a bit hard to understand what they are saying since it still carries the french way of speaking though using english words. That's just to warn you. Plus I was disappointed that it was so small in size... but it's cheap, and I guess easy to carry around if you need to refer to it at some cheese market. It's not a bad deal for the price and it's a fairly good introduction to a broad range of cheese topics.

2 of 4 people found the following review helpful:

4.0 out of 5 stars A Great Resource, September 26, 2007

By	Larry M. Krams (Sarasota, FL USA) - See all my reviews (REAL NAME)

A phenomenal resource for any lover of great cheese. The author's knowledge and practical experience come through clearly. A little weak on coverage of American Artesan cheeses, but otherwise a good read and a great reference.

4 of 11 people found the following review helpful:

4.0 out of 5 stars Need to know about cheese?, April 6, 2007

By	Mary Stephens "Chef to be" (St. Charles, MO USA) - See all my reviews (REAL NAME)

Amazon Verified Purchase

This is a great book. I am in culinary arts school and I've used this quite a bit in school. It's also a good book if you just want to learn more about cheese and you love cheese.