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 cheese board inspiration, pairing recommendations or expert guidance 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
The World’s Creme de la Creme of Raw Milk Cheese
Respect for craft, raw materials and animals are how quality raw milk cheeses obtain their full bodied flavours, rich in depth and complexity. In recognition of this, cheese refiner Van Tricht and cheesemaker De Snijder embarked on a journey to find the most exquisite raw milk cheeses; they talk about the people and the stories behind the cheeses, while demonstrating their love for both the profession and the product.
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. Alongside the origins of much-loved cheeses, this book will teach you how to serve your cheese, what to pair it with and how to create the cheeseboard of your dreams.
Often referred to as a cheese rockstar, Tia Keenan offers clear directions and expert tips for perfect cheese plates in this gorgeous book: the perfect gift for any host or cheese lover. Showcasing great European and American cheeses and bespoke accompaniments for every occasion, the book includes full provenance information and tasting notes to enable the reader to find or substitute the cheeses according to availability, season, and taste.
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.