Enjoying “Cheese” by Patricia Michelson

Cheese, one of the best books about cheese, by Patricia Michelson

Cheese by Patricia Michelson

Here it is! I had to go to the post office to pick it up but the walk was well worth it! This is my prize for getting the second position at the Vive le Cheese blogging competition:  “Cheese, the World’s best artisan cheeses, a journey through taste, tradition and terroir” by Patricia Michelson, that not for nothing is the owner of La Fromagerie, of Marylebone, London, one of the top UK cheesemongers.

Each major cheese-producing area is documented

Each major cheese-producing area is documented

There is so much interesting stuff in the book, that covers over 450 types of artisan cheese (and there’s even a foreword from Jamie Oliver!). I found particularly interesting that in addition to the European classical cheese varieties, there are also sections about “New World cheese”, from the USA, Canada, New Zealand…which makes me think: will these countries follow the path of their fellow “New World” wineries and become a common sight at European shops? who knows…in the meantime I can “visually” enjoy these cheeses from across the Atlantic while reading in my sofa…

The books is richly illustrated with images of cheeses from all over the World

The books is richly illustrated with images of cheeses from all over the World

I have never made a secret of my passion for cheese, so this books is perfect book for me! Thank you!


Cheese, one of the best books about cheese, by Patricia Michelson

Cheese by Patricia Michelson

Here it is! I had to go to the post office to pick it up but the walk was well worth it! This is my prize for getting the second position at the Vive le Cheese blogging competition:  “Cheese, the World’s best artisan cheeses, a journey through taste, tradition and terroir” by Patricia Michelson, that not for nothing is the owner of La Fromagerie, of Marylebone, London, one of the top UK cheesemongers.

Each major cheese-producing area is documented

Each major cheese-producing area is documented

There is so much interesting stuff in the book, that covers over 450 types of artisan cheese (and there’s even a foreword from Jamie Oliver!). I found particularly interesting that in addition to the European classical cheese varieties, there are also sections about “New World cheese”, from the USA, Canada, New Zealand…which makes me think: will these countries follow the path of their fellow “New World” wineries and become a common sight at European shops? who knows…in the meantime I can “visually” enjoy these cheeses from across the Atlantic while reading in my sofa…

The books is richly illustrated with images of cheeses from all over the World

The books is richly illustrated with images of cheeses from all over the World

I have never made a secret of my passion for cheese, so this books is perfect book for me! Thank you!

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>