This essential reference covers all aspects of the four cheese styles—including 150 varieties; how to select, serve, savor, and store them; and forty-six recipes from around the world. This comprehensive book provides a complete overview of cheese so readers can recognize the properties of each family: their history, ingredients, production and aging processes, seasonality, flavor profiles, and pairing affinities. Expert tips for choosing which cheese to buy, how to serve and store it, and the best ways to appreciate its nuances give readers the confidence to:  Understand the steps in the production process  Identify 4 types, 24 families, and 150 varieties of cheese  Pair cheese expertly with different foods and drinks  Create perfectly balanced cheese boards  Serve 46 homemade recipes The four cheese types include fresh (cream cheese, burrata, Halloumi, gjetost), soft (goat, Brie, poisses, Roquefort), firm (Morbier, Gouda, Cantal, cheddar), and hard (Gruyere, Emmentaler, pecorino, provola).