A monster compendium on cheesemaking and eating that's destined for classic status, following Studd's 1999 Chalk and Cheese.

Like the companion TV series, Cheese Slices travels the world’s dairies, fields and farms to show how humble cow’s, goat’s and sheep’s milk is transformed into one of our favourite fermented products. There is incredible detail on technique, processes and varieties, including Australian farmhouse brands, and photography so lush you can almost smell those washed rinds. This is definitive work.

Why buy it? For a resource you’ll turn to again and again. Perfect for travellers and cheese lovers. Isn’t that all of us?

Australian Gourmet Traveller, Oct 07

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