This is an illustrated reference that is arranged by seven types of cheese: fresh; natural rind; soft; white-rind; semi-soft and washed-rind; hard; and blue and speciality. Each chapter features every significant cheese within a given style, describing the region from which the cheese comes, its flavour, texture and colour. Over 300 cheeses are described in total, with five cheeses in each style analysed in depth. All facets of cheese-making are explored, including sources of taste and flavour such as pastures, floras and breeds of cow, sheep or goat. Also included is a guide to buying, storing and serving cheese, wine with cheese, cooking with cheese and information on other related milk products.