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5 Reviews

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Average Customer Review

4.8 out of 5 stars (5 customer reviews)

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5.0 out of 5 stars An excellent field-guide style reference, July 2 1999

By A Customer

As a professional cheesemonger, I find this book indispensable. Although the layout can be a bit confusing, and the index is rife with inaccurate page numbers, the content is so strong that I highly recommend it to other professionals and food aficionados. One excellent point that is made several places in the book is that cheese can be enjoyed at different stages of maturity. In fact, the captions under photographs of cheese will often comment on how long the cheese was matured, or better yet, how it compares to what is usually eaten by the locals.

Careful recommendations are made for pairing the cheeses with French wines, which is always helpful.

I return to this book time and time again, either for reference, or to ferret out the minutae that dwell in every entry.

If only we had a reference of this quality for all the traditional foods of the world!

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4.0 out of 5 stars A handbook. Beautiful and informative, but hard to use., Jan 4 1999

By A Customer

If you know something about French Cheese, and don't mind poring through the whole book to search out generic information, such as the basic cheesemaking processes, you will find this book rewarding. If you are looking for an introduction and recommendations for where to start, this book won't help. The photos are beautiful, and the desriptions of the individual cheeses are very authoritative and complete. But, the bewildering array of cheeses in this book will not help you much as you stand before the cheese counter in the better French supermarkets or your favorite fromagerie trying to choose which of the 500 or so cheeses to eat with today's meals.

After living in France for three months, I now can appreciate what this book offers. But, in addition to the "field guide" type of descriptions, I would have appreciated some help in learning how to buy and store cheese (such as why the softer cheeses should be stored on a bed of straw in the shops).

There are delightful snippets of information included, or should I say buried, throughout the book, and the photos are truly wonderful. But, for anyone getting started, I would choose a book such as "Cheese Primer" by Steven Jenkins.

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5.0 out of 5 stars Great reference book with lively, vivid pictures, Dec 6 1998

By A Customer

I used this book for a report on blue cheeses. Although I enjoy and appreciate cheese already, this book really expanded my knowledge about French cheeses.

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Most recent customer reviews

5.0 out of 5 stars Excellent, comprehensive guide to 350 French cheeses
The authors have produced a wonderfully complete guide to over 350 French cheeses, giving every little detail about each cheese. Read more

Published on Jun 13 1998

5.0 out of 5 stars Not just a handbook - a cultural record
French and Italian cheese experts are not easily impressed but here is a book that even they are getting excited about. Read more

Published on Oct 11 1997