Cheese handbook. A guide to the world’s best cheeses. Over 250 varieties described, with recipes

Whether you want to make Welsh Rarebit, Cheese Puffs, Käseschnitten, Fondue, and Camembert Savoury or you want to learn more about British and Wisconsin Cheddars, Stilton, Emmentaler, Brick, Samsoe, Brie, Camembert, Munster, Port du Salut, Roquefort, Gouda, Bel Paese, Gorgonzola, Ricotta, Gruyère and all the other fine cheeses of the world, you will find the rich conversation of T. A. Layton, outstanding British writer on cheese and wine, relaxing, enjoyable, and extremely helpful for selecting cheeses and enjoying them at their best.
In the opening section the author explores fascinating cheese legends and history with separate chapters on the cheese in literature, how cheese is made and the gastronomy of cheese. There is also information on the buying, storing and serving of cheese with a selection of hot and cold cheese recipes from all over the world. The second part of the book then explores the cheeses, country by country, with information on all original varieties as well as well- known imitations. Two supplements, specially prepared for this edition, add another 40 cheese recipes and a listing of cheese varieties discovered since the original publication. In all a total of 100 cheese recipes and 257 cheese varieties are discussed.
T. A. Layton, founder of the Cheddar Roast, London’s first cheese restaurant, and present owner of the Decanter Wine Bar and Restaurant near Westminster Abbey, is a well-known expert on wine and cheese. His informal, enlightening conversations in this book on all aspects of cheese, will be welcomed alike by professional and amateur gourmets.