A Field Guide to Cheese

Everything you need to know about the worldƒ??s great cheeses, including how theyƒ??re made, their universe of flavors, origins, and terroir. Organized by type, the book features more than 400 cheeses worth knowingƒ??from fresh cheese and pressed cheese to blue cheese, soft cheese, and spreadable cheese. Each includes an an identifying illustration, nuts and bolts like the type of milk and fat content, and a brief, memorable description. Readers will find unexpected cheeses that are best for melting (Hush?�llsost), best for serving solo (Bov�­ki Sir), and even the stinkiest (pick up some Allg??uer Weisslacker and see what company thinks). Includes dozens of maps; an aroma wheel to help refine your palate; a guide to composing cheese boards; tips for pairing with wine, beer, whiskey, cider; and so much more.