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An encyclopedia of the world's cheeses spanning over six hundred pages, organised by origin, where each cheese gets its type, fat content, history, production method, characteristics, wine and food pairings, plus related alternatives. After wine, cheese is the foodstuff with the greatest variation, which is precisely why a work of this scale is needed. Sweden has a strong hard-cheese tradition but a selection that has long since outgrown it. The book is massive yet compact, in other words made for cracking open, not for lugging around.
Format: Hardcover
Number of pages: 600
Language: Swedish
First published: 2013
