The Cheese Companion

by Judy Ridgway

Each cheese in the A-Z directory is described in full, including when and how it is made, with profiles on variations, style, maturity and recommended wine partners. The history of cheese worldwide, and how to cut and store cheese is covered, with a list of producers and distributors.

Genres: Cookbooks, Cooking, Food, Reference, Food and Drink, History, Nonfiction

160 pages, Paperback

First published March 1, 1999

Reviews

[Johnny Williams · Rating 4 out of 5]

HEY HEY --
This one goes on my top shelf -- but in the kitchen--Intend to take it shopping with me when looking for a new cheese --or a great cheese-- Judy not only gives you a description of many many good cheeses and cheese makers but includes a primer on the history of cheese-- and a tidbit of info fro different cheese making countries--

a real plus if you want s guide to carry along with you -- and full of great descriptions on cheese tasting- or what htey should taste like --

[Courtney · Rating 5 out of 5]

It's all about cheese, how can you not love it?

[Todd Stockslager · Rating 4 out of 5]

Say Cheese!

And how many ways can you say it? Well, Ridgway knows her cheese, in this survey/reference work on cheese. If I could only eat one food in the world, it would have to be cheese for me, so I enjoyed salivating my way through this brief survey history of cheese, how its made, and alphabetical list of cheeses from around the world (but with heavy focus on French, Italian, and Swiss). Recipes are scattered throughout, along with pictures of each kind of cheese and suggestions for when and how to serve it. The only thing missing are samples.

The book is small enough to carry with you into the store without feeling like (too much of ) a doofus or cheesehead geek. I'll be shelving it with cookbooks in the kitchen to keep it handy for shopping and recipes.

[Wendy Jackson · Rating 5 out of 5]

The first half of this book outlines the history of cheese throughout the world, explains how cheese is made and categorized, and explores the best ways to serve, pair, and enjoy unique cheeses. The second half of the book is a directory of individual cheeses. A picture of each cheese is followed by a thorough description and a suggested wine pairing. I am finding this to be a very handy reference and have used it to pick after-dinner cheeses and wines.

[Lynne · Rating 2 out of 5]

There were good descriptions of various cheeses in this book,
but I prefer both Laura Werlin's "Cheese Essentials" and Steve Jenkins "Cheese Primer." I did not like having the cheeses listed in alphabetical order, rather than by style with an index in the back. The book did make me lust for good cheese.