A fully illustrated and handy guide to over 350 French cheeses.
From Alsace to Vancluse, this compact visual guide covers classic French cheeses to little-known regional specialities. It also features clear at-a-glance fact boxes detailing the characteristics of each cheese and how they are made as well as tasting and storing tips.
Find out how to buy, store and serve cheese to enhance flavour, aroma and texture.
See recommendations and tips on ideal wines to drink with each cheese.
Explore the best producers and regions - from the Pyrenees to farms in Normandy.
Foreword by Joel Robuchon.