Cheese enthusiasts will be blown away by this incredible biography from renown cheesemaker Dominique Bouchait. Understanding cheesemaking is far more complicated than knowing which wines to pair them with, and Bouchait breaks down the complexities of these processes so readers can understand and truly appreciate the art.
This book focuses on French cheeses, which are broken down into families based on how they’re made. While Bouchait is fixed on French varieties, the knowledge and expertise presented in his book is applicable to variations found throughout the world.
45 cheese take their moment in the spotlight and reads rare presented with insights on storage, ripening, health factors and 40 unique recipes to help them enjoy them. The cheeses vary from pasteurised, raw and milk cheeses, with makes including cooked, uncooked and blue-veined.
You will never look at cheesemaking the same way once you indulge in this master cheesemaker’s most exceptional work.
