Just the title alone: “A Field Guide to Cheese.” I love it! This new book brings a wealth of information for cheese lovers and the cheese curious. The volume fits nicely up on the bookshelf next to my field guides for birds, trees, and other wonders of nature, and likewise offers compelling inspiration to go out and find them all. This is an English translation of “L’atlas pratique des fromages,” a work by Tristan Sicard, a French journalist and one of the leading cheese experts in his homeland. He once owned a fromagerie himself in Lille, France, and for years has been deeply immersed in the cheese world. He is an authority on its history and has traveled the world to meet the people who make the myriad styles we find in this volume. I am a Wisconsinite, so cheese is in my blood; indeed my last cholesterol check seemed …