There is a world of wonderful cheese. All you need to start learning is a decent cheesemonger and two books: Cheese Primer by Steve Jenkins, and French Cheeses by Eyewitness Handbooks. Frencheese is a good online resource; the glossary list is where all the data is hidden.

The image at right is one of my favourite cheeses, Epoisses de Bourgogne. It can be.. difficult when properly aged.

  2003-04-20 22:00 Z