Different nations have been producing cheese in one way or another for around 5000 years. The various different methods and procedures that have been used and developed over the centuries have resulted in the wide variety of cheese available. This book presents an A-Z directory of over 100 of the world's best known cheeses, exploring the history and methods of cheese-making country-by-country. Each one is described in full, including where and how it was made. A profile lists variations where appropriate, style, maturity and recommended wine partnerships. The author also offers serving suggestions with full recipes in some cases, tips on what to look for in a good cheese, an explanation of the different ways of classifying cheese, how to cut and store cheese and a list of producers and distributors throughout the world.