Cheese Primer

by Steven Jenkins

Steven Jenkins is our foremost cheese authority--in the words of The New York Times, "a Broadway impresario whose hit is food." Now, after years of importing cheeses, scouring the cheese-producing areas of the world, and setting up cheese counters at gourmet food shops, he's decided to write it all down. Full of passion, knowledge, and an expert's considered opinions the cheese primer tells you everything you need to know about the hundreds of cheeses that have, in the last few years, become available in this country. Region-by-region, he covers all the major cheeses from France, Italy, Switzerland--the top tier of cheese-producing countries--plus the best of Britain, Ireland, Spain, the United States, Austria, Germany, and other countries. Along the way he tells how to pick out a healthy Pont l'Eveque; why to reconsider the noble Fontina for more than just cooking; how to avoid those factory-made chevres; why to seek out the sublime Vacherin Mont d'Or; and how to start exploring--Bleu de Bresse, Cabrales, Crottin de Chavignol, and so on. A complete primer, it includes information on the best ways to store and serve cheese, including which wines to serve alongside them; how to orchestrate a proper cheese course; and the unimportable cheeses to look up when abroad.

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

576 pages, Paperback

First published January 1, 1996

About the author

Steven Jenkins is a cultural critic.

Reviews

[Patrick Pants · Rating 3 out of 5]

This is a great intro to old world cheeses. It is well put together and contains tons of useful little factoids that one would need to put together a cheese plate or even give a brief history of the big name European cheeses. Unfortunately, since this book was published, some of the info on availability in the US is out of date and there is certainly a lack of important North American cheeses. Would be nice to see Steve Jenkins do another edition of the Primer.

[Marilee · Rating 4 out of 5]

I'm craving some stinky authentic cheese… but given that this book was written some years ago, I wonder, given new regulations, whether any is available in the USA anymore. I guess I'll have to book a trip to Europe soon, as un-pasturized milk cheese is not allowed into the USA.

Full disclosure… a number of years ago I smuggled a beautiful un-pasturized full wheel of "real" Brie de Meaux AOC into the USA, in my carry on luggage. I can't believe it wasn't smelt or discovered. But that was before draconian security measures were in place. I'm sure I couldn't get away with that today. So, those of us who love real cheese here in North America must make do with what is legal, ultra pasteurized and mostly mediocre. I've managed to ferret out some NA cheeses that are pretty good, including a local goat cheese mentioned in this book, that I can find at a local farmers market. Maytag blue is still sold and loved.

[Beth Cato · Rating 5 out of 5]

I am educating myself on one of my major hobbies, the enjoyment of cheese. I have seen this book cited as an essential reference, and I can see why. If you love cheese, there's much to love about this book. Jenkins's approach can be a touch elitist at times, but his points are understandable and his breadth of knowledge without question. He discusses well-known cheeses, which makers are best and worst, what to look for in ripeness (and what to avoid), how to serve the cheeses, plus historical and cultural information galore. The biggest downside is that the book was published in the mid-1990s and I recognized several cheesemakers that are no more. Still, a fantastic reference book to keep around, as it offers insights into the industry beyond even what the internet can offer.

[Katrina · Rating 3 out of 5]

An excellent reference; I usually look here first. Jenkins is very opinionated and upfront.

[Gordon · Rating 5 out of 5]

awesome book for people interested in cheese. Some info is out of date, but this is unpretentious and knowledgeable.

[Jenny Schmenny · Rating 4 out of 5]

I'm a cheesemonger, and this is one of my most used cheese reference books, even though it's out of date and Jenkins is a bit of a snot.

[Mariah Oleszkowicz · Rating 3 out of 5]

Although a bit snooty, Jenkins does a good job of explaining how cheese is made and the differences between them. Organized by country and the regions within. I only read the introduction (which is the cheese-making process) and the overview of the country's cheeses. I don't need to distinguish between each region. I read about a few interesting ones.

[Graham Roberts · Rating 5 out of 5]

I love this book! Nothing is more important than knowing a good cheese from a bad cheese. Jenkins' book taught me how to find, access, and purchase the right cheese for my cooking endeavors.

Good stuff!

[Todd · Rating 4 out of 5]

Very, very well done.

[Dray · Rating 4 out of 5]

There is a lot to know about cheese and every country and region, save a few, have their own specialties. This book goes a long way to opening the knowledge of the world of cheeses.

[AnyCheese · Rating 4 out of 5]

Great cheese resource. Outdated, but full of information

[Cindi Kelley]

I've had this book for years. I had to dig through all my cookbooks to find it. I thought maybe it was a Bookcrossing book but there's no bcid.
Well I'll be damned it is a BC book that I made PC but since I registered it I didn't add the bcid to the book.
http://www.bookcrossing.com/journal/5...

[Megan · Rating 4 out of 5]

Ok, I haven't read every word of this page-turner...because it's about cheese. And it's not really a page-turner, in case you didn't catch the sarcasm. But I like cheese, and I like reading about cheese sometimes, and thinking about it, and, you know, eating it and stuff, so this is a pretty good book for me. Also, the author is from Columbia, MO, which is where I went to university, and talks about the ice cream I used to eat there! My biggest complaint is that he lists all of these supposedly amazing cheeses at the back of the book that are really hard to get in the U.S. That does not help, Steve Jenkins. That does not help at all.

[Wade]

An encyclopedia of cheeses presented by geographical country and region, with helpful pronunciation guides, descriptions of each cheese, and tips on selecting a primer specimen of each type. Includes a few recipes, but also will guide which foods and wines complement each cheese. Best for those that are able to travel to Europe because (as the author laments ad nauseum) raw milk, i.e., unpasteurized, cheeses aged for less than 60 days may not be legally imported to the United States. As the author almost universally declares pasteurized or domestic versions unacceptable, you'd need to travel to sample most of the cheeses recommended in this book.

[Jena · Rating 4 out of 5]

Honestly . . . I'm not a big fan of the taleggio. And I know that's Mr. Jenkins' favorite and all . . . but I tasted nothing special and it didn't really stand out as cheeses I loved. And he's REALLY snobby - don't get me wrong - he has credential but some people just have personal preferences and different levels of acceptance. I love a fine Idiazabal or Pecorino Toscano, but I'll never turn down blue box Kraft Mac N' Cheese. period.

[Jene · Rating 4 out of 5]

Ok, so I didn't read this cover to cover, but I read a lot of it and it made my mouth water. Now I want to travel the world and try all the obscure smelly cheeses out there. It's a fun read for anyone who loves books on food. The author is very unpretentious and seems to give a very honest opinion on the subject.

[christina white · Rating 5 out of 5]

Very thorough, very expansive information on cheese. Well - written so that it is infused with the author's passion for his subject. Makes you want to travel the world eating cheese! A travel agent out there should get on the stick and design a tour!

[Jenny · Rating 5 out of 5]

I read this book when I first started to delve into cheesemaking and before we started milking our goats. It introduced me to the idea of the seasonality of cheeses and how what the creatures are eating and when impacts the qualities of a cheese as well as many other cheese wonders.

[Julia · Rating 4 out of 5]

When I was living in France, I used to copy the pages of different regions I would be visiting. I have been classified a cheese lover ever since my best friend and I, at age 3, snuck into the kitchen and ate an entire package of cream cheese during our first overnight together.

[Beth Lequeuvre · Rating 3 out of 5]

Extremely detailed descriptions of cheese broken down by region. It would have been nice for some color photographs like in The Cheese Bible, but if I ever want to be a snooty cheese and wine connoisseur this would be the book I would need to know what I was talking about.

[Tim Murray · Rating 5 out of 5]

I think that any book that gives you exactly what it says on the front cover has to earn 5 stars. If you want to learn everything there is to know about cheese then get this book. For everyone else, this isn't exactly a great bedtime storybook.

[L. Barnes · Rating 4 out of 5]

Back in 1999, I started working at Whole Foods Market in the cheese and specialty dept. This was one of the first things I was handed on day one. It was very informative and interesting. The best thing, was being able to try almost every cheese in the book. Those were the days!

[Maggi · Rating 3 out of 5]

Very out-of-date.

[angiekins · Rating 4 out of 5]

Anyone interested in geeking out about cheese. Comprehensive, decent prose.

[Adrienne · Rating 4 out of 5]

Prepare to be overwhelmed with info on cheese. Who knew?

[Cat · Rating 5 out of 5]

I love Cheese.

[Noah · Rating 5 out of 5]

If you ever eat cheese that isn't infused with some sort of dill, I highly rec. this book.

[Christina · Rating 2 out of 5]

Ok, I haven't really "read" this book, but it is more for reference and general knowledge. I'm a cheesemonger wannabee.

[Tamera · Rating 5 out of 5]

Good reference on cheeses.
Definely a good reference for the chef.

[Amy]

Aaron got this for me because I love cheese. Man, do I love cheese! It is an expensive habit but I don't drink or smoke so it's ok, I think.