Cheese (Game & Fish Mastery Library)

by Juliet Harbutt

Hardcover, 1999


Call number

Cheese, Eggs -- HAR

Call number

Cheese, Eggs -- HAR


Willow Creek Press (1999), Edition: First Edition, Hardcover, 192 pages


This is an illustrated reference that is arranged by seven types of cheese: fresh; natural rind; soft; white-rind; semi-soft and washed-rind; hard; and blue and speciality. Each chapter features every significant cheese within a given style, describing the region from which the cheese comes, its flavour, texture and colour. Over 300 cheeses are described in total, with five cheeses in each style analysed in depth.

Physical description

192 p.; 9.54 inches

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