Our Favourite Cheese Books
Whether you’re a cheese enthusiast or work in the industry it’s always a good time to get the word on the curd.
If you’re looking for recipe inspiration, study resources or an entertaining read, we’ve got our pick of the best cheese books on the market right now.
We’ll be choosing our three favourite books each month, so check back here regularly.
What We’re Reading This Month
Gimblett’s Guide to the Best of British Cheeses, by Francis Gimblett
British Artisan Cheeses & Their Producers
Francis Gimblett travelled the length and breadth of Britain to research and write this guide book for artisan cheese, as a way of filling time in the quieter months of cheesemaking. Wanting to capture the provenance of the cheeses, whilst tasting each at source, he visited 100 cheesemakers in as many days, sleeping in the roof tent of his Land Rover. The result is this comprehensive guide to the cheeses that Gimblett has tasted and rated as the best of British. Each entry starts with the story behind the cheesemaker, followed by a guide to their cheeses, along with tasting notes, details of how they’re made and what to drink with each.
Homemade Cheese, by Paul Thomas
Cheesemaking Made Simple
A great place to start if you’re new to cheesemaking, this beautifully illustrated hardback book shows you how to make more than 40 dairy products, from simple butter, cream and yogurt through to soft, blue and hard cheeses. More than 475 photographs highlight and demonstrate key techniques, including where to source milk and an invaluable trouble-shooting section. If you’re new to cheesemaking, or have been making cheese for a while but wish to learn more complex skills, then this is the book for you.
The Cheese Wheel, by Emma Young
How to choose & pair cheese like an expert
Cheese expert, cheesemonger and international cheese awards judge, Emma Young brings her comprehensive knowledge to the page in this innovative flavour-based guide to cheese.
Referencing over 100 cheeses from around the world, the book explains why cheeses taste the way they do, shows what flavours to expect in each style of cheese and which cheese to try when you have discovered another you like. Each listing includes fascinating notes on its origins, what drink it pairs best with, why you must try it, and other cheeses it complements for your next cheese board.
Due for release in August, this book is available for pre-order now, here.
More Cheese Book Recommendations
For more cheese book inspiration and recommendations, check out our previous articles:
A Jolly Good Cheese Read, Chapter 2
A Jolly Good Cheese Read
Whether you’re a cheese enthusiast or work in the industry it’s always a good time to get the word on the curd.
Note: the Academy of Cheese does not receive commission for any links clinked or sales.
Rachel Holding | Academy of Cheese Writer
Rachel loves a good cheese and wine session. Her love of all cheeses, artisanal or otherwise, has grown from her early years of working on the cheese counter at Fortnum & Mason. She has a personal mission to taste as many cheeses as possible and to encourage this passion in others.
What’s happening in the cheese world this month: April 2024
