Catherine Donnelly

This book is an absolute brick. It's essentially a dictionary of cheese terminology--not light reading by any means--but the sort of thing people study for their cheesemonger examinations. For me, this was a pleasure read. It took me over three weeks to make it through, and for the last stretch, I challenged myself to make it through 50 pages a day. Though it's nearing 10 years old, most of the information is still relevant (oh, but I wish Teleme cheese was still around, as I would so love to try it). This really is a fascinating book and one that I'll be keeping around for reference.… (más)