French Cheeses

Kazuko Masui, Tomoko Yamada

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French Cheeses - Kazuko Masui, Tomoko Yamada 1

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This guide gives an analytical profile of over 350 French cheeses. It describes each cheese's origins, constituents, shape, weight, fat content, best season, taste and recommended wines, as well as advising on how to buy, store, cut and serve cheese to gain maximum advantage of its flavour. Symbols and maps identify the origin of each cheese.