Published by Paddington Press, 1977, Hardback.
Condition: Very Good in Very Good Dust Wrapper. Dust wrapper very slightly rubbed at the edges.
Reprint. [First: 1976] Illustrated with colour photographs. From the cover: CHEESE: one of our most basic, varied and delicious foods, eaten and enjoyed by everyone the world over. CHEESEMAKING: the domestic skill that became an art, the art that became an industry. THE WORLD ATLAS OF CHEESE is the first comprehensive, illustrated reference of its kind, taking the reader on a guided tour of every cheese-producing area of the world. Virtually all cheeses from the most familiar to the most obscure are vividly described in their national context: how they originated; how they are made; what is special about them; and how they can be enjoyed. Charts for most of the countries provide an instant profile of each nations cheese industry, giving vital information on specific cheeses, their weight, colour, consistency, rind formation, fat content, etc. Like wine and bread, its indispensable companions, cheese has a long, intriguing heritage. THE WORLD ATLAS OF CHEESE sets out to discover that heritage, presenting a wealth of historical detail, folklore, amusing anecdotes and culinary information. Also included are special sections on the history and principles of cheesemaking; how to store cheese; how to choose, serve and enjoy the right cheese for the right occasion; even how to make your own cheese. Cooks will especially enjoy the recipe section, with its more than 50 international selections.