Does Roquefort go with red wine? Are you supposed to eat the ash in Morbier? With details on appearance, flavour and aroma, this is the complete guide to selecting and serving more than 350 types of French cheeses. Reference maps pinpoint the origins of the cheeses and handy symbols reveal facts such as fat content. Includes top tips on buying, storing and serving cheese plus wine recommendations. A must-have for any gourmet's bookshelf.

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	57% buy French Cheeses (Eyewitness Companions) 4.7 out of 5 stars (3) �7.59
	17% buy French Wine (Eyewitness Companions) 5.0 out of 5 stars (6) �7.93
	13% buy Great British Cheeses 5.0 out of 5 stars (1) �9.08
	8% buy The Cheese Primer 5.0 out of 5 stars (2) �9.99

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Customer Reviews

8 Reviews

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4 star:		(2)
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Average Customer Review

4.8 out of 5 stars (8 customer reviews)

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7 of 7 people found the following review helpful:

5.0 out of 5 stars excellent photos for identification and full tasting notes, 2 Oct 2001

By A Customer

This review is from: French Cheeses (Hardcover)

Whether you just like the odd nibble, or are a total afficionado, this book is an excellent guide to the whole gamut of French cheeses.
The photos are invaluable when faced with a French supermarket cheese counter, and the descriptions give a good indication of taste.
There are so many regional variations that no book could cover them all, but this one does a good job with the major types.
I could do with a small space for personal tasting notes on each page, but that is a minor criticism - I'll just end up with lots of Post-It notes stuck on the pages!

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7 of 7 people found the following review helpful:

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

By A Customer

This review is from: French Cheeses (DK Handbooks) (Paperback)

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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2 of 2 people found the following review helpful:

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

By A Customer

This review is from: French Cheeses (DK Handbooks) (Paperback)

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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Most Recent Customer Reviews

5.0 out of 5 stars For cheese lovers and those of you who are only mildly keen
A friend had this book and after the first glance, I was so impressed, I ordered half a dozen... And I'm not even particularly wild about cheese. Read more

Published 16 months ago by Zakia Khan

4.0 out of 5 stars It's like having a "slice" of France on my bookshelf
It comes as a surprise that this book doesn't actually smell ! Every time I open it I expect to breathe in the delightful smells of our local fromagerie - I spent a year in... Read more

Published on 21 Jan 1999

5.0 out of 5 stars Great reference book with lively, vivid pictures
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.

Published on 6 Dec 1998

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 13 Jun 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 11 Oct 1997

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