DFrom supermarket shelves to market stalls, from advertising screens to dairy display cases, cheese is everywhere. It can be smelled, tasted, told about… And read! Every enlightened amateur should have some important books on this subject. The abundant culinary editions do not forget to cover their themes, at length, breadth and depth. And, like it or not, not all of his productions are worthy of attention.
To keep only the best, we asked an expert to compile an unstoppable list. Déborah Dupont-Daguet has read dozens of books about cheese over the past twenty years. No wonder: in 2007, he took over the Librairie gourmande in Paris, an absolute reference, which he enriched…
