Alpine Cheese

by Parker Robles, Parker Robles (Illustrator)

Overview

This guide explores the complex world of cheese with special focus on Alpine varieties. The book covers historical origins of cheesemaking, scientific processes behind production, global cheese classifications, pairing techniques, and the unique qualities that make alpine cheese culturally significant. Featuring informative hand-drawn illustrations throughout, this accessible volume provides essential knowledge for both novice enthusiasts and experienced connoisseurs.

Product Details

ISBN-13:	9798317634537
Publisher:	Barnes & Noble Press
Publication date:	04/01/2025
Pages:	76
Product dimensions:	5.50(w) x 8.50(h) x 0.31(d)

About the Author

Parker Robles is a senior at the Commonwealth Governors School who published this book at age 17. His interest in the culinary field, particularly cheese, stems from its fascinating intersection of science and culture. Parker dedicated two years to researching the history and science of cheese, with his work intensifying after connecting with food enthusiast and cheese expert Pamela Vachon. His research culminated in a month-long trip through France, Spain, Germany, and Italy, where he experienced firsthand the cheeses he had studied. During his travels, he documented traditional production methods while deepening his understanding of Alpine varieties. This book combines his academic research and European experiences to share his appreciation for cheese with readers of all backgrounds. When not writing, Parker continues to explore new cheese varieties while completing his senior year of high school.