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This richly illustrated 380-page reference guide provides valuable information on buying, storing and eating cheese. It also looks at the revolution that has occurred in Australia over the past twenty years, and provides tasting notes to help identify the best Australian cheeses.
Wrapped in Brown Paper with your choice of Ribbon
Cheese connoisseur Will Studd explains how varieties of cheeses are made, their history and what they taste like. Includes sections on how to store cheese as well as wine and bread suggestions.
