Le Dictionnaire Des Fromages Du Monde (Book)

This post is also available in: Français (French)

Le dictionnaire des fromages du monde / The Dictionary of World Cheeses (Book) In Very Good Condition, minimal marks on the spine – Paperback – Dictionary and Encyclopedia. 2002. 323 pages. French text.

Pierre Androuet, 1915-2005, was a renowned Parisian cheese merchant, columnist, and author of several gastronomic works. He was the long-time owner of a nationally renowned Parisian family business and a member of the French Institute of Taste.

Here, he brings together information on more than 2,500 types of cheese from around the world. In addition to their presentation, the book presents a cheese almanac divided into twelve plates, for each month of the year.

This exceptional work is the result of a lifetime devoted to the practice of cheesemaking and refinery and to research on the cheeses of the world.

A true reference book, arranged in alphabetical order, it compiles knowledge about the cheese industry: production, conservation, the main types of dairy breeds, different skills, the major cheese-making regions, and more. It’s also an invitation to discovery: past and present practices, changes in legislation (controlled designations of origin), vocabulary curiosities, and historical notes.

Above all, this dictionary presents more than 2,500 French, European, and international cheeses. We’re all familiar with Camembert, Gorgonzola, and Stilton, but not with Callu de Crabettu, the many forms of Kashcaval in Central Europe, or Sao Jorge from the Azores.

If you prefer to pay in euros, before you start ordering, you must click on the word “Français” in orange, under the main photo above, which will redirect you to the same description in French and payment in Euros.