Cheese: A Complete Guide to Over 300 Cheeses of Distinction

Simply, this is the comprehensive reference book about cheese, covering every aspect of the subject and including over 300 varieties from around the world. This book thoroughly examines the art and science of cheesemaking, the art of the cheesemaker and the influence of science and technology to enhance flavors and texture. The key sources of taste and flavor"”pasture, flora and breed of cow, sheep or goat used"”are also explained.