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In his informative book, Fromages, Dominique Bouchait explains French cheeses, dividing them into 'families, ' according to how they're made, like cooked and uncooked or blue-veined. But what he says about the French varieties applies to cheeses from anywhere. Though Mr. Bouchait -- a master cheesemaker based in southwest France -- focuses on the 45 French cheeses that have government-controlled names, his broad scope includes types of milk, raw and pasteurized cheeses, ripening, storage, fat content, wine pairings (he prefers white) and 40 recipes. --NEW YORK TIMES

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Dominique Bouchait as a child wanted to become an ornithologist, but his cheese business has become a passion he has managed to lead to its peak by becoming one of France's master fromagers awarded the title of Meilleur Ouvrier de France (MOF) in 2011. As an artisan cheesemaker for 30 years, Dominique Bouchait lives and works in the southwest of France where his family has owned a cheese shop cum grocer since the 1960s. He is also an important cheesemonger, and his company ""Les Fromages du Mont Royal"" was founded in 1991. http://www.fromagers-mont-royal.com

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