In collaboration with the world-famous retailers of fine cheeses in St. James' London, gourmet writer and broadcaster, John Arlott, has collected background facts, recipes and mouth-watering photographs of over 100 of the great cheeses of Europe. There are also maps showing the location of source and origin. The book covers the cheeses of England, France, Denmark, Holland, Italy, Germany and Switzerland as well as many less well-known regional specialities such as Linburger from the Orkneys, Saint Albray from the Pyrenees, Sage Lancashire and cheeses wrapped in straw, bark or ashes. In addition, recipes are included for use either as a starter, main dish, snack or dessert, with chapters on storing chees and a glossary of brief descriptions of many cheeses not mentioned in the main text.
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