French Cheeses by Kazuko Masui and Tomoko Yamada

A Visual Guide To France's Remarkable Cheese Traditions

Very Good Condition - Hardcover with laminated boards. Clean covers with light rubbing to edges and corners.

Kazuko Masui and Tomoko Yamada introduce more than 350 cheeses from across France in a photographic reference designed for browsing and comparison. Entries describe each cheese's origins, production, appearance and flavour, with images that reveal the differences in colour and texture. Symbols supply practical details such as shape, size, milk type, weight and season, while wine recommendations suggest accompaniments. This revised edition also features a foreword by Joël Robuchon and the expertise of consultant Randolph Hodgson. Bringing well-known favourites together with less familiar regional varieties, the book offers an accessible way to explore the diversity of French cheesemaking and recognise individual cheeses more confidently.