Does Roquefort go with red wine? Should Raclette be baked or grilled? Is Gaperon high in fat? Are you supposed to eat the ash in Morbier? At last, here is the complete authoritative guide to selecting and serving more than 350 types of cheeses - every one from France, the world's most renowned culinary center. Complete information - Use the 700 full-color photos as a guide when you consult the entries for information on appearance, flavor, and aroma. Reference maps pinpoint the origins of the cheeses, and handy symbols give facts such as fat content. Intriguing photographs and fascinating facts and anecdotes reveal many of the best-kept secrets of cheese making. Buying and serving cheese - The Eyewitness Handbook of French Cheeses gives helpful advice on buying, storing, and serving cheese, and recommends suitable wines to accompany each type. It is an invaluable guide for connoisseurs and amateurs alike. Contens - Don't be misled by confusing labels or vague descriptions at the cheese counter. 'French Cheeses' tells the story of each of 350 types of cheese - its origins, appearance, and flavor. Annotated full-color photographs reveal the special characteristics of each French cheese; Wine recommendations from international connoisseurs Robert and Isabelle Vifian guide readers to the perfect wine for the perfect cheese; Handy symbols indicate fat content and best season for each entry; Foreword by renowned chef Joel Robuchon puts 'French cheeses' in context.