The Complete Book of Cheese by Bob Brown is a comprehensive guide to all things cheese. With detailed descriptions of different types of cheese, from cheddar to brie to gouda, this book is a must-have for any cheese lover. The author provides information on how cheese is made, its history, and even includes recipes for delicious cheese dishes.

In addition to the wealth of information provided, the book also features stunning photography that will make your mouth water. Each page is filled with mouth-watering images of different cheeses, making it impossible not to crave a cheese platter while reading.

Overall, The Complete Book of Cheese is a must-read for anyone interested in expanding their cheese knowledge. Whether you're a cheese connoisseur or just getting started on your cheese journey, this book is sure to educate and inspire you to try new and delicious varieties of cheese.

Book Description:

This recording was released to coincide with National Cheese Lovers’ Day 2010 in the United States.

Robert Carlton Brown (1886 – 1959), after living thirty years in as many foreign lands and enjoying countless national cheeses at the source, returned to New York and summed them all up in this book.

After majoring in beer and free lunch from Milwaukee to Munich, Bob celebrated the end of Prohibition with a book called Let There Be Beer! and then decided to write another about Beer’s best friend, Cheese. But first he collaborated with his mother Cora and wife Rose on The Wine Cookbook, still in print after nearly twenty-five years. This first manual on the subject in America paced a baker’s dozen food-and-drink books, including: America Cooks, 10,000 Snacks, Fish and Seafood and The South American Cookbook.