FAN FAVOURITE

The New Rules of Cheese

FAN FAVOURITE

The New Rules of Cheese

Anne Saxelby

Get ready to elevate your cheese game to new heights with ‘The New Rules of Cheese’ by the one and only Anne Saxelby!

Anne’s expertise and passion for all things cheese shine through in this culinary masterpiece. Inside, you’ll discover a treasure trove of innovative ideas and cutting-edge techniques that will revolutionize your cheese experience.

From pairing cheese with unexpected flavours to mastering the art of cheeseboard presentation, ‘The New Rules of Cheese’ is your go-to guide for becoming a true cheese connoisseur.

Whether you’re hosting a dinner party or simply indulging in a solo cheese feast, Anne’s insights will have you savouring every bite.

3

The Philosophy of Cheese

3

The Philosophy of Cheese

Patrick McGuigan

From the first cheese, dating to 5000 BC, food journalist Patrick McGuigan travels through Feta’s relation to ancient faiths, the influence of monks on Munster, the rise of Roquefort and the global trade of Gouda.

Discover how the household staple of Cheddar stands as a symbol for industrialization, and what Rogue River Blue can tell us about the artisan cheese renaissance happening in the US today. 

4

That Cheese Plate Will Change Your Life

4

That Cheese Plate Will Change Your Life

Marissa Mullen

With her gorgeous, show-stopping cheese and charcuterie boards, Marissa Mullen takes cheese to a whole new level.

Her simple, step-by-step Cheese by Numbers method breaks the cheese plate down into its basic components (cheese, meat, produce, crunch, dip and garnish) allowing you to create stunning spreads for any occasion.

5

The Book Of Cheese

5

The Book Of Cheese

Liz Thorpe

This is the first book of its kind to be organised not by country, milk type, or any other technical classification.

The Book of Cheese maps the world of cheese using nine familiar favourites, what author Liz Thorpe calls the Gateway Cheeses. From basics like Swiss, blue, and Cheddar, Liz leads the way to more adventurous types.

6

The Cheese Wheel

6

The Cheese Wheel

Emma Young

If you’re a cheese lover, then “The Cheese Wheel” by Emma Young is a must-have for your collection! This innovative guide will take you on a journey around the world, introducing you to over 140 different cheeses.

Whether you’re a connoisseur or just curious about the differences between a Cheddar, Comté and Caerphilly, this book has got you covered. 

You’ll learn how to taste cheese, describe what you like/dislike, find the perfect drink to pair with your cheese, and even design your own cheeseboard.

With Emma’s extensive experience as a cheesemonger and cheese awards judge, you’ll be in good hands. Don’t miss out on this essential companion for any cheese enthusiast.

7

World Cheese Book

7

World Cheese Book

Juliet Harbutt

Written by a team of experts, each writing about their own region, World Cheese Book is a treasure trove of information for the truly adventurous cheese lover and a complete guide to the world of cheese.

A tour of the finest cheese-producing countries reveals local traditions and artisanal processes. From Europe, the United Kingdom, and Scandinavia to the Americas, Asia, Australia, and New Zealand.

8

Mastering Artisan Cheesemaking

8

Mastering Artisan Cheesemaking

Gianaclis Caldwell

This comprehensive and user-friendly guide thoroughly explains the art and science that allow milk to be transformed into epicurean masterpieces.

Caldwell offers a deep look at the history, science, culture, and art of making artisan cheese on a small scale, and includes detailed information on equipment and setting up a home-scale operation

9

The Art of Natural Cheesemaking

9

The Art of Natural Cheesemaking

David Asher

Unlock the secrets of sustainable cheesemaking with ‘The Art of Natural Cheesemaking’ by the one and only David Asher!

Dive into a world of cheese creation that’s as wholesome as it is delicious. David’s book is a game-changer, revealing age-old techniques that emphasise natural processes and eco-friendly practices.

With this book as your guide, you’ll harness the power of raw milk, wild cultures, and traditional methods to craft cheeses that are not only tantalising to the taste buds but also gentle on the planet

10

Cheese and Culture: A History of Cheese and its Place in Western Civilization

10

Cheese and Culture: A History of Cheese and its Place in Western Civilization

Paul Kindstedt

Dive into the delicious world of dairy with ‘Cheese and Culture’ by the cheese maestro himself, Paul Kindstedt!

This captivating book is a must-have for anyone curious about the rich history and cultural impact of cheese.

Paul takes you on an extraordinary journey, unveiling the fascinating stories behind your favourite cheeses and how they’ve influenced societies throughout the ages.

11

The Modern Cheesemaker

11

The Modern Cheesemaker

Morgan McGlynn

The Modern Cheesemaker shows you how to make 18 cheeses, from the rich and gooey, to the wonderfully smelly.

And, all the cheeseboard favourites including simple, fresh cheeses such as Mozzarella and Ricotta, working up to salty and versatile Halloumi, Feta and Paneer.

As well as perfect, melting Swiss cheese, through to aged Cheddar and Brie.

12

Cheese Sex Death: A Bible For The Cheese Obsessed

12

Cheese Sex Death: A Bible For The Cheese Obsessed

Erika Kubick

From evangelist cheesemonger Erika Kubick, this comprehensive book guides readers to become confident connoisseurs and worshippers of Cheesus.

A preacher of the curd word, Kubick provides the Ten Commandments of Cheese, which breaks down this complex world into simplified bites.

13

The Cheese Connoisseur’s Handbook

13

The Cheese Connoisseur’s Handbook

Svetlana Kukharchuk (The Cheese Lady UK)

If you love cheese and want to find out how to take your enjoyment of it to the next level, The Cheese Connoisseur’s Handbook is the perfect starting point.

Effectively, Svetlana Kukharchuk (a.k.a. The Cheese Lady UK) provides a brief introduction to the history and practice of cheesemaking, followed by expert guidance on the finer points of choosing cheese and developing a cultured taste.

14

The Oxford Companion to Cheese

14

The Oxford Companion to Cheese

Dr Catherine Donnelly

The Oxford Companion to Cheese is the first major reference work dedicated to cheese, containing 855 A-Z entries on cheese history, culture, science and production.

From Cottage Cheese to Camembert, from Gorgonzola to Gruyère, there are entries on all of the major cheese varieties globally, but also many cheeses that are not well known outside of their region of production.

15

Cheese Primer: A Passionate Guide To The World’s Cheeses

15

Cheese Primer: A Passionate Guide To The World’s Cheeses

Steven Jenkins

Full of passion, knowledge and an expert’s considered opinions, Cheese Primer tells you everything you need to know about the hundreds of cheeses that have, in the last few years, become available in the USA.

Region-by-region, Steven Jenkins covers all the major cheeses from France, Italy and Switzerland. Plus the best of Britain, Ireland, Spain, the United States, Austria, Germany and many other countries.

16

Cheese Boards to Share: How To Create A Stunning Cheese Board

16

Cheese Boards to Share: How To Create A Stunning Cheese Board

Thalassa Skinner

Are you ready to elevate your entertaining game to a whole new level?

‘Cheese Boards to Share’ by the brilliant Thalassa Skinner is your ultimate guide to creating show-stopping cheese platters that will wow your guests!

With Thalassa’s expert advice, you’ll learn the art of assembling stunning cheese boards that are as Instagram-worthy as they are mouth-watering.

From selecting the finest cheeses and accompaniments to arranging them in the most visually pleasing way, this book is your secret weapon for hosting unforgettable gatherings.

17

For the Love of Cheese: Recipes and Wisdom from the Cheese Boutique

17

For the Love of Cheese: Recipes and Wisdom from the Cheese Boutique

Afrim Pristine

‘For the Love of Cheese’ by the extraordinary Afrim Pristine is your passport to a world of cheese-inspired culinary delights!

Afrim, a true cheese maestro, unveils the secrets of the cheese world and shares mouth-watering recipes that will ignite your taste buds.

This book is a treasure trove of wisdom, taking you on a flavourful journey through the Cheese Boutique’s finest offerings.

From delectable cheese pairings to gourmet creations that showcase the versatility of cheese, you’ll be inspired to experiment in your own kitchen.

18

Composing The Cheese Plate: Recipes, Pairing & Platings

18

Composing The Cheese Plate: Recipes, Pairing & Platings

Brian Keyser & Leigh Friend

Cheese need not stand alone! 

Composing the Cheese Plate isn’t just another cheese book. Undoubtedly, it is a gateway into the wonderful world of pairing and plating your favourite cheeses with dozens of sweet and savoury condiments.

Together, fromager Brian Keyser and pastry chef Leigh Friend provide inventive recipes that go way beyond the average crackers and jam. 

19

Ending the War on Artisan Cheese

19

Ending the War on Artisan Cheese

Dr Catherine Donnelly

In Ending the War on Artisan Cheese, Dr Catherine Donnelly forcefully defends traditional cheesemaking, while exposing government actions in the United States and abroad designed to take away food choice under the false guise of food safety.

This book is fundamentally about where and how our food is produced and the values we place on methods of food production.

And how the roles of tradition, heritage and quality often conflict with advertising, politics and profits in influencing our food choices.

20

A Field Guide to Cheese: How to Select, Enjoy & Pair Cheese

20

A Field Guide to Cheese: How to Select, Enjoy & Pair Cheese

Tristan Sicard

‘A Field Guide to Cheese’ by French cheese expertTristan Sicard is your ultimate companion for navigating the world of fromage!

With Tristan as your guide, you’ll embark on a delightful journey through the diverse and delicious universe of cheese.

From classic favourites to hidden gems, this book is a treasure trove of cheesy wisdom, offering insights on cheese varieties, pairings and even recipes to elevate your cheese experience.

21

Sheridan’s Guide to Cheese: High-Quality Artisan Farmhouse Cheeses

21

Sheridan’s Guide to Cheese: High-Quality Artisan Farmhouse Cheeses

Kevin & Seamus Sheridan

‘Sheridan’s Guide to Cheese’ is a complete guide for both novice cheese lovers and mature connoisseurs alike. There’s not much Kevin and Seamus have to say on the subject that isn’t worth hearing (or reading).

Inside you’ll find a country-by-country and style-by-style guide to cheeses of the world and heaps of practical advice on selecting, buying, aging, and storing cheese, as well as tasting notes to help you appreciate every kind you try. 

22

Home Cheese Making: From Fresh and Soft to Firm and Blue

22

Home Cheese Making: From Fresh and Soft to Firm and Blue

Ricki Carroll

Cheese enthusiasts and DIY foodies, your cheesemaking dreams are about to come true with ‘Ricki Carroll’s Home Cheesemaking’!

Ricki Carroll, the renowned cheese maven, brings the art of cheese creation right to your kitchen with this indispensable guide.

From creamy Camembert to tangy Cheddar, Ricki’s book covers it all, providing step-by-step instructions, tips and tricks to craft your own delectable cheeses at home.

23

Italian Cheese: A Guide To Its Discovery and Appreciation

23

Italian Cheese: A Guide To Its Discovery and Appreciation

Roberto Rubino, Piero Sardo & Angelo Surrusca

Italian cheese lovers, get ready for a taste of Italy like never before with ‘Italian Cheese: A Guide To Its Discovery and Appreciation’!

This book, your passport to the heart of Italian cheese culture, is a true gem in the world of dairy delights.

Inside, you’ll embark on a culinary adventure through the picturesque hills and valleys of Italy, guided by an expert in the art of cheese.

From the creamy indulgence of Burrata to the bold flavours of Pecorino Romano, this book unravels the secrets of Italian cheese craftsmanship.

24

Mastering Cheese: Lessons for Connoisseurship

24

Mastering Cheese: Lessons for Connoisseurship

Max McCalman & David Gibbons

A full master’s course in a book, Mastering Cheese covers the world of cheese in 22 distinct lessons, featuring tasting plates that deliciously demonstrate key topics.

For the first time in any of his books, McCalman includes extensive information on the modern artisanal cheese revolution in the United States and prominently features these artisans and their products alongside the famous cheeses of Italy, France, Spain, and the United Kingdom.

25

Cheese Beer Wine Cider: 75 Perfect Pairings

25

Cheese Beer Wine Cider: 75 Perfect Pairings

Steve Jones & Adam Lindsley

Cheese and wine are a classic combination, but many cheeses taste even better with beer or cider.

Steve Jones, proprietor of the Portland- based Cheese Bar and Chizu (cheese served sushi-style), has been successfully matching cheeses with alcoholic beverages for more than two decades.

Here he shares his knowledge by introducing 75 different cheeses and pairing each with the beverage that brings out the best in both.

26

A Cheese Monger’s Compendium of British & Irish Cheese

26

A Cheese Monger’s Compendium of British & Irish Cheese

Ned Palmer

In this delightful book, Ned takes you on a tour of the rich and diverse world of British and Irish cheeses.

Discover the stories behind these artisanal creations, from the crumbly Cheddars of England to the creamy blues of Ireland.

With Ned’s expertise as your guide, you’ll not only learn about the cheese but also gain insights into the passionate cheesemakers and their dedication to preserving traditional cheesemaking techniques.

27

The Science of Cheese (Illustrated Edition)

27

The Science of Cheese (Illustrated Edition)

Ned Palmer

In an engaging tour of the science and history of cheese, Michael Tunick explores the art of cheese making, the science that lies underneath the deliciousness.

And, the history behind how humanity came up with one of its most varied and versatile of foods.

Dr. Tunick spends his everyday deep within the halls of the science of cheese, as a researcher who creates new dairy products, primarily, cheeses.

The Science of Cheese is an entertaining journey through one of America’s favourite foods

28

Tasting Wine & Cheese: Guide to Mastering the Principles of Pairing

28

Tasting Wine & Cheese: Guide to Mastering the Principles of Pairing

Adam Centamore

Tasting Wine & Cheese explains how to taste, evaluate and appreciate wine and cheese. The book will help you learn how ‘taste’ works, how to think about food and wine in general, and how to bring them together.

But, learning is only half the fun. Tasting Wine & Cheese accompanies you on a tasty safari into pairing principles through individual chapters that highlight wines and the cheeses that love them.

FAN FAVOURITE

The New Rules of Cheese

FAN FAVOURITE

The New Rules of Cheese

Anne Saxelby

Get ready to elevate your cheese game to new heights with ‘The New Rules of Cheese’ by the one and only Anne Saxelby!

Anne’s expertise and passion for all things cheese shine through in this culinary masterpiece. Inside, you’ll discover a treasure trove of innovative ideas and cutting-edge techniques that will revolutionize your cheese experience.

From pairing cheese with unexpected flavours to mastering the art of cheeseboard presentation, ‘The New Rules of Cheese’ is your go-to guide for becoming a true cheese connoisseur.

Whether you’re hosting a dinner party or simply indulging in a solo cheese feast, Anne’s insights will have you savouring every bite.

3

The Philosophy of Cheese

3

The Philosophy of Cheese

Patrick McGuigan

From the first cheese, dating to 5000 BC, food journalist Patrick McGuigan travels through Feta’s relation to ancient faiths, the influence of monks on Munster, the rise of Roquefort and the global trade of Gouda.

Discover how the household staple of Cheddar stands as a symbol for industrialization, and what Rogue River Blue can tell us about the artisan cheese renaissance happening in the US today. 

4

That Cheese Plate Will Change Your Life

4

That Cheese Plate Will Change Your Life

Marissa Mullen

With her gorgeous, show-stopping cheese and charcuterie boards, Marissa Mullen takes cheese to a whole new level.

Her simple, step-by-step Cheese by Numbers method breaks the cheese plate down into its basic components (cheese, meat, produce, crunch, dip and garnish) allowing you to create stunning spreads for any occasion.

5

The Book Of Cheese

5

The Book Of Cheese

Liz Thorpe

This is the first book of its kind to be organised not by country, milk type, or any other technical classification.

The Book of Cheese maps the world of cheese using nine familiar favourites, what author Liz Thorpe calls the Gateway Cheeses. From basics like Swiss, blue, and Cheddar, Liz leads the way to more adventurous types.

6

The Cheese Wheel

6

The Cheese Wheel

Emma Young

If you’re a cheese lover, then “The Cheese Wheel” by Emma Young is a must-have for your collection! This innovative guide will take you on a journey around the world, introducing you to over 140 different cheeses.

Whether you’re a connoisseur or just curious about the differences between a Cheddar, Comté and Caerphilly, this book has got you covered. 

You’ll learn how to taste cheese, describe what you like/dislike, find the perfect drink to pair with your cheese, and even design your own cheeseboard.

With Emma’s extensive experience as a cheesemonger and cheese awards judge, you’ll be in good hands. Don’t miss out on this essential companion for any cheese enthusiast.

7

World Cheese Book

7

World Cheese Book

Juliet Harbutt

Written by a team of experts, each writing about their own region, World Cheese Book is a treasure trove of information for the truly adventurous cheese lover and a complete guide to the world of cheese.

A tour of the finest cheese-producing countries reveals local traditions and artisanal processes. From Europe, the United Kingdom, and Scandinavia to the Americas, Asia, Australia, and New Zealand.

8

Mastering Artisan Cheesemaking

8

Mastering Artisan Cheesemaking

Gianaclis Caldwell

This comprehensive and user-friendly guide thoroughly explains the art and science that allow milk to be transformed into epicurean masterpieces.

Caldwell offers a deep look at the history, science, culture, and art of making artisan cheese on a small scale, and includes detailed information on equipment and setting up a home-scale operation

9

The Art of Natural Cheesemaking

9

The Art of Natural Cheesemaking

David Asher

Unlock the secrets of sustainable cheesemaking with ‘The Art of Natural Cheesemaking’ by the one and only David Asher!

Dive into a world of cheese creation that’s as wholesome as it is delicious. David’s book is a game-changer, revealing age-old techniques that emphasise natural processes and eco-friendly practices.

With this book as your guide, you’ll harness the power of raw milk, wild cultures, and traditional methods to craft cheeses that are not only tantalising to the taste buds but also gentle on the planet

10

Cheese and Culture: A History of Cheese and its Place in Western Civilization

10

Cheese and Culture: A History of Cheese and its Place in Western Civilization

Paul Kindstedt

Dive into the delicious world of dairy with ‘Cheese and Culture’ by the cheese maestro himself, Paul Kindstedt!

This captivating book is a must-have for anyone curious about the rich history and cultural impact of cheese.

Paul takes you on an extraordinary journey, unveiling the fascinating stories behind your favourite cheeses and how they’ve influenced societies throughout the ages.

11

The Modern Cheesemaker

11

The Modern Cheesemaker

Morgan McGlynn

The Modern Cheesemaker shows you how to make 18 cheeses, from the rich and gooey, to the wonderfully smelly.

And, all the cheeseboard favourites including simple, fresh cheeses such as Mozzarella and Ricotta, working up to salty and versatile Halloumi, Feta and Paneer.

As well as perfect, melting Swiss cheese, through to aged Cheddar and Brie.

12

Cheese Sex Death: A Bible For The Cheese Obsessed

12

Cheese Sex Death: A Bible For The Cheese Obsessed

Erika Kubick

From evangelist cheesemonger Erika Kubick, this comprehensive book guides readers to become confident connoisseurs and worshippers of Cheesus.

A preacher of the curd word, Kubick provides the Ten Commandments of Cheese, which breaks down this complex world into simplified bites.

13

The Cheese Connoisseur’s Handbook

13

The Cheese Connoisseur’s Handbook

Svetlana Kukharchuk (The Cheese Lady UK)

If you love cheese and want to find out how to take your enjoyment of it to the next level, The Cheese Connoisseur’s Handbook is the perfect starting point.

Effectively, Svetlana Kukharchuk (a.k.a. The Cheese Lady UK) provides a brief introduction to the history and practice of cheesemaking, followed by expert guidance on the finer points of choosing cheese and developing a cultured taste.

14

The Oxford Companion to Cheese

14

The Oxford Companion to Cheese

Dr Catherine Donnelly

The Oxford Companion to Cheese is the first major reference work dedicated to cheese, containing 855 A-Z entries on cheese history, culture, science and production.

From Cottage Cheese to Camembert, from Gorgonzola to Gruyère, there are entries on all of the major cheese varieties globally, but also many cheeses that are not well known outside of their region of production.

15

Cheese Primer: A Passionate Guide To The World’s Cheeses

15

Cheese Primer: A Passionate Guide To The World’s Cheeses

Steven Jenkins

Full of passion, knowledge and an expert’s considered opinions, Cheese Primer tells you everything you need to know about the hundreds of cheeses that have, in the last few years, become available in the USA.

Region-by-region, Steven Jenkins covers all the major cheeses from France, Italy and Switzerland. Plus the best of Britain, Ireland, Spain, the United States, Austria, Germany and many other countries.

16

Cheese Boards to Share: How To Create A Stunning Cheese Board

16

Cheese Boards to Share: How To Create A Stunning Cheese Board

Thalassa Skinner

Are you ready to elevate your entertaining game to a whole new level?

‘Cheese Boards to Share’ by the brilliant Thalassa Skinner is your ultimate guide to creating show-stopping cheese platters that will wow your guests!

With Thalassa’s expert advice, you’ll learn the art of assembling stunning cheese boards that are as Instagram-worthy as they are mouth-watering.

From selecting the finest cheeses and accompaniments to arranging them in the most visually pleasing way, this book is your secret weapon for hosting unforgettable gatherings.

17

For the Love of Cheese: Recipes and Wisdom from the Cheese Boutique

17

For the Love of Cheese: Recipes and Wisdom from the Cheese Boutique

Afrim Pristine

‘For the Love of Cheese’ by the extraordinary Afrim Pristine is your passport to a world of cheese-inspired culinary delights!

Afrim, a true cheese maestro, unveils the secrets of the cheese world and shares mouth-watering recipes that will ignite your taste buds.

This book is a treasure trove of wisdom, taking you on a flavourful journey through the Cheese Boutique’s finest offerings.

From delectable cheese pairings to gourmet creations that showcase the versatility of cheese, you’ll be inspired to experiment in your own kitchen.

18

Composing The Cheese Plate: Recipes, Pairing & Platings

18

Composing The Cheese Plate: Recipes, Pairing & Platings

Brian Keyser & Leigh Friend

Cheese need not stand alone! 

Composing the Cheese Plate isn’t just another cheese book. Undoubtedly, it is a gateway into the wonderful world of pairing and plating your favourite cheeses with dozens of sweet and savoury condiments.

Together, fromager Brian Keyser and pastry chef Leigh Friend provide inventive recipes that go way beyond the average crackers and jam. 

19

Ending the War on Artisan Cheese

19

Ending the War on Artisan Cheese

Dr Catherine Donnelly

In Ending the War on Artisan Cheese, Dr Catherine Donnelly forcefully defends traditional cheesemaking, while exposing government actions in the United States and abroad designed to take away food choice under the false guise of food safety.

This book is fundamentally about where and how our food is produced and the values we place on methods of food production.

And how the roles of tradition, heritage and quality often conflict with advertising, politics and profits in influencing our food choices.

20

A Field Guide to Cheese: How to Select, Enjoy & Pair Cheese

20

A Field Guide to Cheese: How to Select, Enjoy & Pair Cheese

Tristan Sicard

‘A Field Guide to Cheese’ by French cheese expertTristan Sicard is your ultimate companion for navigating the world of fromage!

With Tristan as your guide, you’ll embark on a delightful journey through the diverse and delicious universe of cheese.

From classic favourites to hidden gems, this book is a treasure trove of cheesy wisdom, offering insights on cheese varieties, pairings and even recipes to elevate your cheese experience.

21

Sheridan’s Guide to Cheese: High-Quality Artisan Farmhouse Cheeses

21

Sheridan’s Guide to Cheese: High-Quality Artisan Farmhouse Cheeses

Kevin & Seamus Sheridan

‘Sheridan’s Guide to Cheese’ is a complete guide for both novice cheese lovers and mature connoisseurs alike. There’s not much Kevin and Seamus have to say on the subject that isn’t worth hearing (or reading).

Inside you’ll find a country-by-country and style-by-style guide to cheeses of the world and heaps of practical advice on selecting, buying, aging, and storing cheese, as well as tasting notes to help you appreciate every kind you try. 

22

Home Cheese Making: From Fresh and Soft to Firm and Blue

22

Home Cheese Making: From Fresh and Soft to Firm and Blue

Ricki Carroll

Cheese enthusiasts and DIY foodies, your cheesemaking dreams are about to come true with ‘Ricki Carroll’s Home Cheesemaking’!

Ricki Carroll, the renowned cheese maven, brings the art of cheese creation right to your kitchen with this indispensable guide.

From creamy Camembert to tangy Cheddar, Ricki’s book covers it all, providing step-by-step instructions, tips and tricks to craft your own delectable cheeses at home.

23

Italian Cheese: A Guide To Its Discovery and Appreciation

23

Italian Cheese: A Guide To Its Discovery and Appreciation

Roberto Rubino, Piero Sardo & Angelo Surrusca

Italian cheese lovers, get ready for a taste of Italy like never before with ‘Italian Cheese: A Guide To Its Discovery and Appreciation’!

This book, your passport to the heart of Italian cheese culture, is a true gem in the world of dairy delights.

Inside, you’ll embark on a culinary adventure through the picturesque hills and valleys of Italy, guided by an expert in the art of cheese.

From the creamy indulgence of Burrata to the bold flavours of Pecorino Romano, this book unravels the secrets of Italian cheese craftsmanship.

24

Mastering Cheese: Lessons for Connoisseurship

24

Mastering Cheese: Lessons for Connoisseurship

Max McCalman & David Gibbons

A full master’s course in a book, Mastering Cheese covers the world of cheese in 22 distinct lessons, featuring tasting plates that deliciously demonstrate key topics.

For the first time in any of his books, McCalman includes extensive information on the modern artisanal cheese revolution in the United States and prominently features these artisans and their products alongside the famous cheeses of Italy, France, Spain, and the United Kingdom.

25

Cheese Beer Wine Cider: 75 Perfect Pairings

25

Cheese Beer Wine Cider: 75 Perfect Pairings

Steve Jones & Adam Lindsley

Cheese and wine are a classic combination, but many cheeses taste even better with beer or cider.

Steve Jones, proprietor of the Portland- based Cheese Bar and Chizu (cheese served sushi-style), has been successfully matching cheeses with alcoholic beverages for more than two decades.

Here he shares his knowledge by introducing 75 different cheeses and pairing each with the beverage that brings out the best in both.

26

A Cheese Monger’s Compendium of British & Irish Cheese

26

A Cheese Monger’s Compendium of British & Irish Cheese

Ned Palmer

In this delightful book, Ned takes you on a tour of the rich and diverse world of British and Irish cheeses.

Discover the stories behind these artisanal creations, from the crumbly Cheddars of England to the creamy blues of Ireland.

With Ned’s expertise as your guide, you’ll not only learn about the cheese but also gain insights into the passionate cheesemakers and their dedication to preserving traditional cheesemaking techniques.

27

The Science of Cheese (Illustrated Edition)

27

The Science of Cheese (Illustrated Edition)

Ned Palmer

In an engaging tour of the science and history of cheese, Michael Tunick explores the art of cheese making, the science that lies underneath the deliciousness.

And, the history behind how humanity came up with one of its most varied and versatile of foods.

Dr. Tunick spends his everyday deep within the halls of the science of cheese, as a researcher who creates new dairy products, primarily, cheeses.

The Science of Cheese is an entertaining journey through one of America’s favourite foods

28

Tasting Wine & Cheese: Guide to Mastering the Principles of Pairing

28

Tasting Wine & Cheese: Guide to Mastering the Principles of Pairing

Adam Centamore

Tasting Wine & Cheese explains how to taste, evaluate and appreciate wine and cheese. The book will help you learn how ‘taste’ works, how to think about food and wine in general, and how to bring them together.

But, learning is only half the fun. Tasting Wine & Cheese accompanies you on a tasty safari into pairing principles through individual chapters that highlight wines and the cheeses that love them.