The Cheese Book celebrates the art of raw milk cheese through the expertise of cheesemaker Giedo De Snijder and cheese refiner Frederic Van Tricht. It explores 20 handmade, traditionally prepared sustainable cheeses and the people behind them, offering a rich guide for cheese lovers.
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.
In The Cheese Book: The World's Creme de la Creme of Raw Milk Cheese, 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 stories behind 20 international raw milk cheeses, while demonstrating their love for both the profession and the product.
