Great Books on Cheese by Laura Martinez
Enjoy all of the following books on cheese.
Barthelemy, Roland, and Arnaud Sperat-Czar.
Cheeses of the World (New York: Hachette Press, 2001).
Boisard, Pierre. Camembert (Berkeley: University of California Press, 1992).
Brennan, Ethel, and Georgeane Brennan. Goat Cheese (San Francisco: Chronicle Books, 1997).
Carroll, Ricki. Home Cheese Making (North Adams, MA: Storey Publishing, 2002).
Chenel, Laura, and Linda Siegfried. American Country Cheese (Berkeley, CA: Aris Books, 1989).
Dorling Kindersley. French Cheeses (New York:Dorling Kindersley Press, 1996).
Eekhof-Stork, Nancy. The World Atlas of Cheese (Amsterdam, The Netherlands: Paddington Press Ltd, 1976).
Fletcher, Janet. The Cheese Course (San Franscisio:Chronicle Books, 2000).
The Giacomini Family. The Blue Course (Point Reyes, CA: Point Reyes Farmstead Cheese Company, 2004).
Harbutt, Juliet. Cheese. (Minocqua: WI: Willow Creek Press, 1999).
———. The Cheese Lover's Kitchen Handbook (London: Southwater, an imprint of Anness Publishing Ltd., 2000).
Jenkins, Steve. Cheese Primer (New York: Workman Publishing, 1996).
Kindstedt, Paul, et al. American Farmstead Cheese (White River Jct., VT: Chelsea Green Publishing, 2005).
Lambert, Paula. The Cheese Lover's Cookbook & Guide (New York: Simon & Schuster, 2000).
McCalman, Max, and David Gibbons. Cheese. (New York: Clarkson Potter, 2005).
———. The Cheese Plate (New York: Clarkson Potter 2002.)
Michelson, Patricia. The Cheese Room (New York:Penguin Books, 2001).
Ridgeway, Judy. The Cheese Companion. (Philadelphia: Running Press, 1999).
Slow Food Group. Italian Cheese (Bra, Italy: Slow Food Group, 1999–2000).
Teubner, Christian. The Cheese Bible (New York:Penguin Books, 1998).
Werlin, Laura. The All American Cheese and Wine Book (New York: Stuart, Tabori & Chang, 2003).
———. Great Grilled Cheese. (New York: Stewart, Tabori & Chang, 2004).
———. The New American Cheese. (New York:Stuart, Tabori & Chang, 2000).
Recommended Reading
