This comprehensive guide to cheeses is filled with information on selecting and tasting cheeses from around the world, along with advice on sourcing, storing, and preparing your purchases. Learn how to choose the best cheese and how to serve, cook, and even make your own. It includes a tempting and wide-ranging collection of cheeses, organized by type, from soft to hard – including fresh cheese, pasta filata, white and mixed mold, blue, washed rind, and semi-hard cheese. Technical terms are explained, and the appellation systems that guarantee the quality of what you are buying are demystified. With 500 cheeses of all varieties, you're sure to find exactly what you're looking for, making this the only cheese compendium you'll ever need.