The Philosophy of Cheese

The Philosophy of...

by Patrick McGuigan

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. Discover how the household staple of Cheddar stands as a symbol for industrialization, and what Rogue River Blue can tell us about the artisan cheese renaissance happening in the US today. If you’ve ever looked at a cheese rind and wondered "Can I eat this?," The Philosophy of Cheese will set you right. Alongside surprising and little-known stories of much-loved cheeses, this book will teach you how to effectively store your cheese, how to pair it with alcohol for an exquisite tasting and how to create the cheeseboard of your dreams.

Genres: Nonfiction, History, Food

112 pages, Hardcover

Published August 1, 2021

Reviews

[abi slade · Rating 3 out of 5]

3⭐️

pros ✅
- in fewer than 100 pages, mcguigan covers the odyssey and the illiad, the hunger games, wallace and gromit, and most importantly, cheese
- i previously read an article by mcguigan in the telegraph about blue cheese which was brief, but the writing was captivating -enough to know that i would enjoy book-length writing of his
- pictures!!! photos!!
- just full of fun facts that i want to retain and impart on the masses, such as: bacteria that commonly grows on cheese rinds also grows on human skin, particularly between toes, hence the sweaty feet smell of some cheeses! yum!
- loved hearing about the history of the cultures, how ingrained and respected the production of cheese is (thank god for monks!)
- interesting to learn about the protected production of some foods, and the facts and figures of EU food regulations: parmesan is the most valuable protected food in the eu
- made me want to go and eat cheese immediately
- if i’ve ever had a tummy ache post-cheese, it’s probably not because i’m lactose intolerant, but much more likely that i’ve had a metric shit tonne of it, as “cheese contains zero or vanishingly small amounts of lactose, which is good news for lactose-intolerant cheese lovers”

cons ❌
- incredibly brief
- at points, the volume of names and places washed over me
- had to keep reading paragraphs just to clarify what was going on
- definitely what my father would deem a ‘bog book’

[Issey Edkins · Rating 4 out of 5]

I am lactose intolerant but it’s nice knowing how these iconic cheeses came to be

[John Grinstead · Rating 4 out of 5]

This is an enjoyable little read that focuses on the nature of our knowledge, the reality and existence of some of our favourite varieties of cheese, thereby filling some of the key tenets of philosophical study. It falls short, however, of propounding any specific theory or attitude that might act as a guiding principle to our behaviour towards this most wonderful of all dairy products.

Such a slim volume can barely do justice to the enormous variety of cheese in the world - there are over 400 varieties registered in France alone - but the origins of such classics as feta, pecorino and cheddar, as well as the new kid on the block Rogue River Blue, provide an interesting background to some fundamentals of cheese history and development.

Much of the blurb on the back of this book promises revelations on how best to serve, store and pair cheese and to create ‘the cheeseboard of your dreams’, although, somewhat disappointingly, this only fills but a few of the latter pages. It would have been nice to have learned a little more about the rise of artisan cheese makers, particularly in the UK, and the renaissance of the cheese shop but, overall, this is a pleasant and engaging little read, entertaining, humorous and enjoyable.

3.5/5

[Kate Parr · Rating 3 out of 5]

I was expecting something a bit meatier, especially with the word philosophy in the title, but as a primer on the big, main cheeses and their place in the history of cheese, it's still a nice little pot boiler. If you want something more substantial, Ned Palmer's book was much more detailed and comprehensive.

[Dawn · Rating 5 out of 5]

A quick and informative book on the history of cheese. Purchased for my friend who is the brand & content marketing person in the US for Beemster Gouda. I took a day to learn more about cheese.
I'll be heading to The Cheese Shoppe nearby to learn & taste in the near future.

[Jane · Rating 4 out of 5]

An entertaining introduction to cheese. Focuses on the history of specific cheeses with some additional information about selecting cheeses and accompaniments. Liked the writing style. A good general introduction rather than an indepth work so suited me just fine.

[Gawain_the_Cat · Rating 3 out of 5]

An interesting start to this little book where the ancient history of cheese is covered.

When it gets to talking about particular, named, cheeses it gets very repetitive - monks, monasteries and being used as payment of local taxes.

Not quite as inspiring as I expected!

[Marjorie Elwood · Rating 4 out of 5]

This is the story of some of the most famous cheese of the Western world and the place they played in history (feta, Pecorino, Munster, etc.). It introduced me to the World of Cheese Awards! There is also a section on pairings with cheese, as well as cheeseboards.

[Sirkipper · Rating 4 out of 5]

Great book. Great over review

[Charlotte · Rating 3 out of 5]

Decent introduction to cheese, and really easy to read. The title's super misleading though, this book has zero philosophical musings, it's an ordinary cultural and social history.

[Lisa Harlow · Rating 3 out of 5]

Interesting but quite trivial in its detail. If you are a really cheese afficiendo you might find this book a little tame

[Sarah McNally · Rating 5 out of 5]

Short and sweet, a bitesize introduction into the fascinating world of cheese!

[Drena M · Rating 5 out of 5]

Simple, pleasant, and an easy read. A 5-star review due to my cheese obsession and therefore adoring reading anything to do with cheese and its history and culture.

[Kate · Rating 5 out of 5]

If I could, I would give this book 6 stars. Succinct and providing reasonable further reading information. It took me for a journey of cheese making. Time to eat some cheese now.

[Isaac Henderson · Rating 5 out of 5]

Solid wee book about cheese, less philosophy, more history.

[Richard Hurst · Rating 4 out of 5]

Grate (see what I did there!) read. If you like cheese and history, get this book!

[Mr David Roseman · Rating 4 out of 5]

A highly enjoyable and interesting wander through the long history of cheesemaking, with many facts and interesting stories fitted into a short book - perfect with a glass of wine and a fine Stilton!