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Melted, grated, shredded or sliced, cheeses of all sorts are enjoyed in large quantities around the globe, and have been for centuries. In just the last five years, consumption of this nutritious food has risen by 8% per capita in North America, 17% in Japan and Korea, and a dramatic 24% per capita in Eastern Europe. With the demand for cheese growing rapidly, The International Encyclopedia of Cheese is the definitive reference work for the affineur or the novice who has not yet visited a cave de fromage. A unique, and a uniquely formidable undertaking, the Encyclopedia of Cheese contains over 700 alphabetically organized and cross-referenced entries written by a distinguished team of contributors that includes academics (food historians and scientists), food writers, professional cheese makers, and distributors. International in scope with information on nearly 500 varieties from around the world, the International Encyclopedia of Cheese devotes particular attention to the American cheese market and the phenomenal growth of artisan cheese production in the United States. The U.S. Dairy Council, for example, estimates that more than one-third of all cow's milk produced each year is used to make cheese. Yet this ambitious reference balances its American entries with many more on other countries and regions, tracing the origins and history of cheese along with its associated traditions worldwide. Including entries on technical terms and processes, cheese makers and organizations, cheese types and the art of aging, major cheese producing regions and more general cultural entries, the encyclopedia also features diagrams, maps, numerous color and black and white illustrations, a cheese and wine matching chart, as well as statistics on cheese production and consumption that enhance a work begging to be consulted, studied and above all, relished.