343 pages all about cheese, that’s already a lot. But if it is only about Swiss cheese that’s even more.
Written by economic and culinary journalist Dominik Flammer and published in cooperation with Slow Food, the book has been published in its original German version in 2009. The book is a gorgeous collection of all existing cheeses produced in Switzerland with a tender portrait of its most prominent cheesemakers. The book also features a very interesting review of the history of Swiss cheese and its recent evolution. The beautiful photographs are taken by Fabian Scheffold and make this book both a pleasant coffee table book as well as a very interesting and inspiring read.
A must-have for any cheese lover and foodie!
Update: The author of the book, Dominik Flammer, has kindly let me know that the book has also been translated to English, which should make a lot of you happy. The English version can be found here:
book in French:
book in German: