Countless varieties and variations of cheese are celebrated in this mouthwatering book. After a short history of cheese, there follows an explanation of the cheese-making process and a classification of cheese into over 700 varieties—from famous household names such as Brie, Edam and Camembert, to the lesser known delights of Picodon, Pultost and Manchego.
Five geographical sections offer regional summaries, and country-by-country surveys contain alphabetically ordered descriptions of the cheeses produced.
Bernard Nantet is the author of a number of historical works, and contributes regularly to magazines such as Histoire and Géo in France.
Patrick Rance is the founder of a famous cheese shop in Streatley on Thames, England, and the author of The Great British Cheese Book.
Ninette Lyon is the co-author of Fromages, and for a long period wrote for Vogue on food.
Jean-Claude Ribaut is a food and restaurant critic for Le Monde.

Text: Patrick Rance, Bernard Nantet, Ninette Lyon, Jean Claude Ribaut