No More Booklikes, BYE

Cheese, who doesn't love it in all it's forms ? After watching a cheese documentary I was excited to read this book to learn more about the flavors and combinations made with cheese. I was looking for a taste guide and some hints on what to look for in each cheese and how to use them best. Sadly this was not the book I had search for.

This book had the taste, texture and origins but it was too technical and dry for me. It read like a textbook on cheese making most of the time. I got buried under testing solutions, regulations, and complex histories. There where no pictures in the copy I received, that would have been nice to break the deluge of information. The book also promised recipes, yes but so few and only a couple uncommon recipes. The author's tone rubbed me wrong as well, snobbery ?  Perhaps or I just don't understand the severity of the origins and formulas of these cheeses. I felt I was disappointed and wanted a friendlier version.