An indispensable guide to selecting, tasting, and serving cheese—with 1,200 varieties classed by family and every entry rich in information. They come from around the world and range from Italian asiago to Spanish idiazabal (a ewe’s milk cheese), from Dutch Gouda to the increasingly rare French Grataron d’Arèches—a soft-pressed, washed-rind, goat’s milk cheese... (read more)