Cheese Companion: The Connoisseur's Guide

This book is an absolutely wonderful book. If you have the chance to buy it, get it. You will be so delighted with the information here. While other books try to drown you in cheese, this book is a breath of fresh air. Or shall I say cheese? Although I am not a cheese person, especially American Cheese (thank goodness), I ordered this book because the guests I will entertain and friends do love cheese. Why not treat them to something special. Ms. Ridgeway gives a beautiful overview of cheese, its history, its present, and its future. She lists approx. one hundred and ten cheeses from around the world with short but indepth descriptions, all you need to know info.; there are recipes and food ideas for several of the cheeses with a suggestion for a wine or types of wine that compliments; It is not overwhelming. The crowning achievement... The pictures. With each cheese she covers, there is a melt in your mouth, to - die - for photo of each selection. Why buy any other book, unless you plan on becoming a cheese maker yourself. I think I may become a cheese lover after all.

I first came across the title of this book in my local newspaper in an article written by Pam Freir. It caught my attention immediately as my daughter and I enjoy trying new types of cheese. So I thought to give this book to her as a gift. It proved to be an excellent choice and we now enjoy cheese even more knowing the history, geography and technology behind the making of this extraordinary food.

I got this book because I have been traveling to Europe and eating several chesses. I wanted to learn more and share this wonderful food with my family and friends. This book is just what I was looking for! It has wonderful pictures and to the point discriptions. A great book for anyone who likes cheese. ENJOY!

This book does a great job of reviewing cheeses from around the world. It is entertaining to read and very informative. There are good quality photos of each of the cheeses, detailed description with history, anecdotes, wine recommendations, fat composition and occasionally a recipe. This book is more for learning about cheeses than about cooking with cheeses. The size of the book is small enough that you can inconspicuously take it to your local cheese shop and use it as a reference.

As an American who has travelled Europe extensively and LOVES cheese (and wine!), I was delighted to find this book in English which fills us in on all the background info about all these cheeses. It is very well researched and sophisticated in its selection. This book will make your mouth water.