02052cam a22003013u 450000100060000000300070000600500170001300600020003000700050003200800410003704000110007804100170008905000070010610000270011324500320014026400510017230000470022333600260027033700260029633800360032250000310035850800930038952011480048253400450163065300110167565300210168685600430170714293UtSlPG20260610133333.0mcr n260607r2004||||utu|||||o|||||||||||||| d  aUtSlPG 7aen2iso639-1 4aSF1 aBrown, Bob,d1886-195914aThe Complete Book of Cheese 1aSalt Lake City, UT :bProject Gutenberg,c2004  a1 online resource :bmultiple file formats  atextbtxt2rdacontent  acomputerbc2rdamedia  aonline resourcebcr2rdacarrier  aRelease date is 2004-12-07  aProduced by David Starner, Ronald Holder and the PG Online Distributed
Proofreading Team  a"The Complete Book of Cheese" by Bob Brown is a culinary guidebook written in the mid-20th century. This book serves as a comprehensive exploration of cheese, detailing its history, varieties, and various ways to enjoy it. The author reflects on his own cheese experiences, transporting readers to cheese markets in places like Holland and Lucerne, where the cultural significance and tasting pleasure of cheese are elaborated.  The opening of the book invites readers to join the author in nostalgic memories centered around cheese. Brown describes vibrant scenes of cheese markets, where connoisseurs engage in the time-honored practice of evaluating cheese quality through taste and texture, as well as his personal journeys sampling a variety of cheeses from different regions. He offers insights into the American cheese scene and how it has adopted and adapted recipes from around the world, showcasing a blend of original cheeses and American creations. The vivid descriptions serve to set the stage for what promises to be an informative and enjoyable exploration into the world of cheese. (This is an automatically generated summary.)  nOriginal publication data not identified  aCheese  aCooking (Cheese)40uhttps://www.gutenberg.org/ebooks/14293