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Leona Watson

Basic Cuisine, Sydney Campus, 1997

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500 Cheeses by Roberta Muir

Thursday, 3 August 2017   (0 Comments)
Posted by: Hillaria Juliana


500 Cheeses

by Roberta Muir

Published: 2010, Hardcover, 288pp


The fact that there can even be a book called 500 Cheeses is testament to the incredible diversity of these beloved fermented milk products, produced virtually worldwide from the milk of almost every domesticated herbivore, including horses, camels, and reindeer. This small, information-packed book describes the world’s most commonly known cheeses, including those recognized under appellation systems, as well as some of the more unusual ones, such as Nepalese yak’s milk cheese and Filipino kesong puti. From simple cottage cheeses once produced in every home, through artisanal cheeses undergoing a renaissance in the USA, UK, Ireland, Australia, New Zealand and South Africa, to some of the world’s most loved mass-produced products, 500 Cheeses has it covered. Each double page opens with a brief history of the lead cheese or page theme, with serving and beverage suggestions then a description of the lead cheese plus four other cheeses around that theme, making it easy for readers to find cheeses similar to ones they may already know and like. Introductory chapters cover the various steps of cheesemaking; the most common dairy animals; how to select, store, taste and serve cheese and an overview of the various appellation systems within Europe. 500 Cheeses is an excellent primer for cheese novices, but will also inform and entertain more experienced cheese-lovers with its wealth of facts and historical detail. Also published in UK, USA, Singaporean, Italian, Brazilian and Dutch editions.

Website: Food Wine Travel

Purchase from: Amazon


Roberta Muir

Master of Arts (Gastronomy), Adelaide, 2003

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