RECIPE BOOK - A Whole Cheese

It's all cheese! Or how to talk seriously about cheese, without taking yourself seriously.In this well-rounded and offbeat encyclopedia, cheesemaker Ludovic Bisot, a passionate expert and Meilleur Ouvrier de France, shares his two ways of loving cheese.On the one hand, a meticulous, erudite and gourmet inventory of the cheese heritage of France and elsewhere, associated with a presentation of everything related to the transformation of milk.On the other, a joyful creative abundance, the fruit of its “cheese-making”, where cheese invests all areas, from the arts to the sciences and even sport. A book dedicated to the love and humor of cheese.Don't ask what cheese can do for you. Ask what you can do for cheese!""