Sicard, Tristan, <br/><br/>
ai lao yuan lai shi zhe me hui shi er :   yuan yuan, feng tu, da pei = L'ATLAS PRATIQUE DES FROMAGES / 
Telisitan Xika'er zhu ; Yanisi Waluxikesi hui ; Zhou Jinsong yi. 
 - Di 1 ban 
 - 263 pages :  colour illustrations, colour photographs, maps ;  24 cm 
<br/><br/> Originally published in French as l'atlas pratique des fromages, copyright Hachette Livre (Marabout), Paris 2018. 
<br/><br/>Includes bibliographical references and index.<br/> 
<br/><br/> This book starts from the history of cheese for thousands of years, and explains the cheese making steps in detail, from the difference of dairy cow breeds, the feeding of dairy cows to how to read the label of cheese products, so that readers have a comprehensive understanding of cheese. The author divides the cheese into 11 categories such as fresh cheese and ricotta, with nearly a thousand beautiful hand-painted illustrations, detailing as many as 413 kinds of cheese produced from all over the world. In addition, 20 maps are used to introduce the production areas of different cheeses and the hydrological and geographical characteristics of various regions, so that readers have a more intuitive understanding of the production areas of cheese. The author will also share with readers the secrets of the taste, smell and texture of cheese, including the standards for tasting cheese, and how to make a delicious cheese platter. 
<br/><br/><br/>Translated from the French. 
<br/><br/><label>ISBN: </label>9787521704716  RM118.80 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Cheese --Varieties.<br/>Fermented milk. <br/>Cheesemaking.
<br/><br/><label>Dewey Class. No.: </label>641.373