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Fromages: An Expert's Guide to French Cheese by Dominique Bouchait brings the deep expertise of a French master fromager with over 30 years of experience to cheese lovers everywhere. This comprehensive guide goes beyond typical cheese books by sharing professional knowledge and passion for the many varieties that make French cheese world-renowned—from crumbly and creamy to buttery and moldy.
Starting with answers to 70 common questions—like why some cheeses have crusts or why mimolette is orange—the book explains cheese-making basics, the differences between cow, sheep, and goat milk, and the vital role of probiotics used as starter cultures. The heart of the book honors France’s 45 A.O.P. cheeses, including Brie de Meaux, Maroilles, Morbier, Munster, Roquefort, and Valençay. Each cheese gets a full-page photographic portrait along with detailed insights on terroir, selection, tasting, presentation, serving, and perfect wine pairings. This guide is a must-have for anyone wanting to truly understand and appreciate the art and science behind French cheese.