Features, How to Enjoy, Backgrounds, Art, and Film Explained with Rich Text and Visuals

This book delves into 45 AOP-certified (French food quality standard) natural cheeses. It goes beyond basic production methods, characteristics, and tasting notes to explore the historical context, culture, art, architecture, and films associated with the regions where each cheese is made, all presented with a wealth of luxurious visuals.

Discover pairings with complementary wines, and learn how to combine bread and cheese. The book also features a Q&A section covering everything from the distinct qualities of cheeses made from cow, goat, and sheep milk to common curiosities and useful tips about cheese.

The Encyclopedia of Cheese offers insights from various perspectives. A deeper understanding of cheese promises a richer, more nuanced enjoyment.

The Encyclopedia of Cheese
Supervised by: Cheese Kingdom
Specifications: A5 variant, 256 pages
Price: ¥2,200 + tax
Release Date: May 10, 2019 (Fri)