'Cheese Slices' offers a unique glimpse into the skills and traditions responsible for the wonderful variety of cheese in the world today. If you're partial to the odd hunk of cheddar or wedge of brie you'll love this fascinating, entertaining and sumptuously illustrated book as Master of Cheese, Will Studd, reveals the many stories and secrets behind one of the world's oldest man-made foods.
'Cheese Slices' is the essential guide to understanding the world's greatest cheeses
- their production, development and origin, both at home and abroad. Discover the wonderful Australian dairies that craft the finest specialist cheeses – from the complex, lively biodynamic goat's cheese of W. A to the silky soft buffalo mozzarella of the Shaw Valley. Venture a little further from home and explore the ripening caves of Tallegio, the underground cellars of Gorgonzola and the alpine delights of Gruyère, whilst learning the difference between Normandy Camembert and Brie, who makes the best English cloth-bound farm Cheddar, and the easiest way to tell Parmigiano Reggiano, Grana Padano, and Pecorino Toscano apart.
Once you have read 'Cheese Slices', eating cheese will never be the same again.
