This book will tease you with its complete coverage of French cheese. No matter where you are in France, you’ll never be able to find more than a small fraction of the selection. The author describes not only the mainstays of cheese culture but also the tiny fromageries who have made cheese for 400 years with a dozen sheep on the family farm.

I’ve often used the book to start conversations at the shops, pointing to the desired cheese and asking the clerks if they had the selection. One time, a distinguished lady came up behind me and in a very amused Parisian accent said “How cute, he’s got a cheese book.”

If you haven’t guessed, this book is less of a cook book and more of a tourist guide. You’ll enjoy the descriptions and easy to understand maps and symbols. This is a required book for any cheesies bookshelf.