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The Cheese Book

The Cheese Book

The World’s Crème de la Crème of Raw Milk Cheese

By (author) Giedo De Snijder
By (author) Frédéric Van Tricht

£40.00

Publishing 14th Feb 2022
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    • An exquisite selection of raw milk cheeses by cheese refiner Frédéric Van Tricht and cheesemaker Giedo De Snijder
    • Behind the scene stories of the producers and the products
    • Includes practical flavour profiles and food pairing tips
    Full Description

    Making cheese is an art, tasting cheese is a delight. Respect for craft, raw materials and animals are how quality raw milk cheeses obtain their full bodied flavours, rich in depth and complexity. For this book, cheese refiner Van Tricht and cheesemaker De Snijder went looking for the best raw milk cheeses. The result is a selection of sustainable top products that are entirely handmade and prepared the traditional way. Here, the authors talk about the people and the stories behind 20 international raw milk cheeses, while demonstrating their love for both the profession and the product.

    About the Author

    Together with his father Michel, Frédéric Van Tricht is the face of Kaasaffineurs Van Tricht. He selects the most delicious cheeses or refines them further into the perfect delicacy. Giedo De Snijder is a passionate cheesemaker. Under the name of Karditsel he creates fair and tasteful Limburg goat cheeses.

    Specifications
    Publisher
    Lannoo Publishers
    ISBN
    9789401479578
    Publish date
    14th Feb 2022
    Binding
    Hardback
    Territory
    World excluding Belgium, The Netherlands, France, Switzerland & Scandinavia
    Size
    285 mm x 225 mm
    Pages
    288 Pages
    Illustrations
    240 color, 30 b&w
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