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Books about Cheese

Here is an alphabetical list of books about Cheese, Cooking with Cheese and Recipes, and related topics, compiled by a librarian, that are currently available (in print). Click on the image or title for additional information and availability (purchases are provided by Amazon.com). The list is frequently updated; so check back often.

• The All American Cheese and Wine Book by Laura Werlin
• American Farmstead Cheese: Complete Guide to Making/Selling Artisan Cheeses by Paul Kindsedt
• And That's How You Make Cheese! by Shane D. Sokol
  
  
• Brined Cheeses by Adnan Y. Tamime
  
  
• Camembert: A National Myth by Pierre Boisard
• Cheese by Book Sales
• Cheese: A Complete Guide to Over 300 Cheeses of Distinction by Juliet Harbutt

                   

• Cheese: A Connoisseur's Guide to the World's Best by Max Mccalman
• The Cheese Board: Collective Works: Bread, Pastry, Cheese, Pizza by Cheese Board Collective
• The Cheese Book by Jean Pare
• Cheese: Chemistry, Physics and Microbiology (two-volume set) by Patrick F. Fox
• Cheese: Chemistry, Physics and Microbiology: General Aspects (2nd edition) by Patrick F. Fox
• Cheese: Chemistry, Physics and Microbiology: General Aspects (3rd edition) by Patrick F. Fox
• Cheese: Chemistry, Physics, & Microbiology. Volume 2: Major Cheese Groups by Patrick F. Fox
• The Cheese Companion: A Connoisseurs Guide by Judy Ridgway
• Cheese Cook Book by Silverback Books Inc.

       

• The Cheese Course by Janet Fletcher
• Cheese: Discovering, Exploring, Enjoying by Fiona Beckett
• Cheese: From Fondue to Cheesecake by Fiona Beckett

               

• The Cheese Lover's Cookbook and Guide: Over 150 Recipes with Instructions on How to Buy, Store, and Serve All Your Favorite Cheeses by Paula Lambert
• The Cheese Plate by David Gibbons
• Cheese Please: The Ultimate Cheese Lover's Recipe Collection by Roz Denny
• Cheese Primer by Steven Jenkins
• Cheese Rheology and Texture by Sandaram Gunasekaran

               

• The Cheese Room [hardcover] by Patricia Michelson
• The Cheese Room [paperback] by Patricia Michelson
• Cheeses of the World by Bernard Nantet
• Cheeses of The World: A Season by Season Guide To Buying, Storing and Serving by Roland Barthelemy
• The Cheeses of Vermont: A Gourmet Guide to Vermont's Artisanal Cheesemakers by Henry Tewksbury
• The Cheese-Lover's Kitchen Handbook: A Complete Illustrated Guide to the Cheeses of the World and How to Use Then by Juliet Harbutt
• Chemistry of Structure-Function Relationships in Cheese by Edyth L. Malin
  
  
• The Definitive Guide to Canadian Artisanal and Fine Cheeses by Gurth Pretty

               

• Dumont's Lexicon of Cheese: Production - Origin - Types - Taste by Anne Iburg
  
  
• Fondue: Great Food To Dip, Dunk, Savor, and Swirl by Rick Rodgers
• French Cheese by DK Publishing
• Fundamentals of Cheese Science by Patrick F. Fox
  
  
• Great Grilled Cheese: 50 Innovative Recipes for Stove Top, Grill, and Sandwich Maker by Laura Werlin
• Grilled Cheese: 50 Recipes to Make You Melt by Marlena Spieler
• Guide to Cheeses of the World: 1200 Cheeses of the World by Roland Barthelemy
  
  
• Home Cheese Making: Recipes for 75 Homemade Cheeses by Ricki Carroll
  
  
• Italian Cheese: ...: Guide to Their Discovery and Appreciation by Piero Sardo
  
  
• The Little Book of Cheese Tips by Andrew Langley
• Little Cheese and Wine Book by Silverback Books
  
  
• Macaroni & Cheese by Marlene Spieler

                   

• Making Artisan Cheese: Fifty Fine Cheeses That You Can Make in Your Own Kitchen by Tim Smith
• Making Cheese, Butter & Yogurt by Ricki Carroll
• Making Great Cheese At Home: 30 Simple Recipes From Cheddar to Chevre by Barbara Ciletti
• MarketLooks: The U.S. Cheese Market [e-doc: download: PDF] by MarketLooks - Packaged Facts
• MarketLooks: The U.S. Market for Gourmet Cheese [e-doc: download: PDF] by MarketLooks - Packaged Facts
• Microbiology and Biochemistry of Cheese and Fermented Milk by B. A. Law
• The Murray's Cheese Handbook: A Guide to More Than 300 of the World's Best Cheeses by Rob Kaufelt
  
  
• The New American Cheese by Laura Werlin
  
  
• The Practice of Soft Cheesemaking - A Guide to the Manufacture of Soft Cheese and the Preparation of... by C. W. Walker-Tisdale
• The Production of Parmigiano-Reggiano Cheese: The Fource of an Artisanal System in an Industrialised World by Kees De Roest
  
  
• The Real Cheese Companion: A Guide To Best Handmade Cheeses of Britain and Ireland by Sarah Freeman
  
  
• 70 Great Cheese Recipes by Roz Denny
  
  
• Tomatoes & Mozzarella: 100 Ways to Enjoy This Tantalizing Twosome All Year Long by Hallie Harron
• Totally Cheese Cookbook by Helene Siegel
• The 2003-2008 World Outlook for Cheese [e-doc: download: PDF] by ICON Group International, Inc.
  
  
• The U.S. Cheese Report 2002 [e-doc: download: PDF] by Snapshots International Ltd.
  
  
• Vegetarian Cookbook for Cheese Lovers by Tonya Buell
  
  
• The Wine & Cheese Box Set: A Guide to the Great Wines and Cheeses of the World in Teo Distinctive Volumes by Lorenz Books
• Wine & Cheese of Italy by Paolo Scotto
• Wine & Cheese Pairing Guide: Your Exciting Search for Wow! Combinations by Norm Ray
• Wisconsin's Hometown Flavors: A Cook's Tour of Butcher Shops, Bakeries, Cheese Factories & Other Specialty Markets by Terese Allen
• The World Encyclopedia of Cheese: A Guide to the World's Cheese With a Feast of International Dishes by Juliet Harbutt
• The World Market for Blue-Veined Cheese: A 2004 Global Trade Perspective [e-doc: download: PDF] by ICON Group International, Inc.
• The World Market for Processed Cheese in Solid Form: A 2004 Global Trade Perspective [e-doc: download: PDF] by ICON Group International, Inc.
• The World Market for Unfermented Fresh Cheese: A 2004 Global Trade Perspective [e-doc: download: PDF] by ICON Group International, Inc.
  
  
• Zingerman's Guide to Good Eating: How to Choose the Best Bread, Cheeses, Olive Oil, Pasta, Chocolate, and Much More by Ari Weinzweig
  
  

• A Big Cheese for the White House: The True Tale of a Tremendous Cheddar by Candace Fleming
  
  
• Cheese by Carol Jones
  
  
• Extra Cheese, Please!: Mozzarella's Journey from Cow to Pizza by Cris Peterson
  
  
• From Milk to Cheese by Shannon Zemlicka
• From Milk to Cheese (First Facts) by Roberta Basel
  
  
• Goat Cheese (Fact and Fiction) by Kelly Doudna
  
  
• How to Make Cheese Muffins (Voyages) by Isabel Bissett
  
  
• I Like Cheese (Good Food) [hardcover] by Robin Pickering
• I Like Cheese (Good Food) [paperback] by Robin Pickering
  
  
• Milk and Cheese [hardcover] by Robert B. Noyed
• Milk and Cheese [paperback] by Robert B. Noyed
• My Aunt Works in a Cheese Shop [hardcover] by Sarah Hughes
• My Aunt Works in a Cheese Shop [paperback] by Sarah Hughes