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Stuff Every Cheese Lover Should Know
This pocket-sized handbook to all things cheese is the perfect gift for artisan cheese lovers, home cheesemakers, and anyone who appreciates a good wedge of cheddar.
It’s hard to think of a more universally beloved food than cheese. But there’s so much more to learn and enjoy beyond the plastic-wrapped blocks from the grocery store. Within the pages of this pocket-sized guide, you’ll find information, how-tos, and trivia for cheese lovers of all levels. Casual cheese eaters and connoisseurs alike will learn about
• How Cheese Is Made
• Why Some Cheeses Melt Differently
• How to Build a Festive Cheese Board for Entertaining
• Pairing Cheese with Wine and Beer
• How to Make Cheese at Home
Plus an illustrated guide to cheese gadgets, terms every cheese lover should know, how to host a cheese tasting, how to make the ultimate grilled cheese, and much more!
It’s hard to think of a more universally beloved food than cheese. But there’s so much more to learn and enjoy beyond the plastic-wrapped blocks from the grocery store. Within the pages of this pocket-sized guide, you’ll find information, how-tos, and trivia for cheese lovers of all levels. Casual cheese eaters and connoisseurs alike will learn about
• How Cheese Is Made
• Why Some Cheeses Melt Differently
• How to Build a Festive Cheese Board for Entertaining
• Pairing Cheese with Wine and Beer
• How to Make Cheese at Home
Plus an illustrated guide to cheese gadgets, terms every cheese lover should know, how to host a cheese tasting, how to make the ultimate grilled cheese, and much more!
144 pages, Hardcover
Published January 1, 2020
31 people are currently reading
100 people want to read
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Displaying 1 - 19 of 19 reviews
February 22, 2022
Neither the title nor the text shed any light on who might be considered a “cheese lover.” Do you have to “love” all cheeses? I think not. Just like with vegetables, there are some you may delight in, some you will consume anyway, and some you would rather not be around.
Having said that, this is a very nice (and short) summary of the key elements of cheese knowledge. It begins with:
"TERMS EVERY CHEESE LOVER SHOULD KNOW"
Affinage: In cheesemaking, this French word, meaning “refinement,” refers to the process of aging cheese to its ideal ripeness.
Artisan: Describes cheeses produced using traditional methods, typically on a small scale, by a skilled cheesemaker.
Bloomy rind: A category of cheese named for the way Penicillium candidum mold “blooms” in snowy white tufts on the wheel’s surface. Examples include Camembert and Brie.
Casein: The primary milk protein that is manipulated in cheesemaking.
Cheese cave: A cool, high-humidity aging space for cheese.
Coagulation: The process of changing milk from liquid to solid.
Commodity cheeses: Generic cheeses produced on an industrial scale, typically for long-term storage or processing.
Cream line: A soft, liquid-like layer that forms between the rind and the paste of bloomy-rind cheeses as the cheese ripens and proteins break down during aging.
Cultures: Microbes that lower pH and develop flavors and textures in a cheese by converting lactose to lactic acid and breaking down proteins."
And so it goes:
A History of Cheese
Types of Cheese
Cheese Equipment and Supplies
How to Build a Festive Cheese Board
A small format hardbound (though that isn’t evident in my electronic edition), it is relatively brief while not skipping or short—changing and relevant topic.
And the electronic version is great for providing a little “extra” knowledge while on a short trip to the store or while travelling in a foreign country. Well done!
Having said that, this is a very nice (and short) summary of the key elements of cheese knowledge. It begins with:
"TERMS EVERY CHEESE LOVER SHOULD KNOW"
Affinage: In cheesemaking, this French word, meaning “refinement,” refers to the process of aging cheese to its ideal ripeness.
Artisan: Describes cheeses produced using traditional methods, typically on a small scale, by a skilled cheesemaker.
Bloomy rind: A category of cheese named for the way Penicillium candidum mold “blooms” in snowy white tufts on the wheel’s surface. Examples include Camembert and Brie.
Casein: The primary milk protein that is manipulated in cheesemaking.
Cheese cave: A cool, high-humidity aging space for cheese.
Coagulation: The process of changing milk from liquid to solid.
Commodity cheeses: Generic cheeses produced on an industrial scale, typically for long-term storage or processing.
Cream line: A soft, liquid-like layer that forms between the rind and the paste of bloomy-rind cheeses as the cheese ripens and proteins break down during aging.
Cultures: Microbes that lower pH and develop flavors and textures in a cheese by converting lactose to lactic acid and breaking down proteins."
And so it goes:
A History of Cheese
Types of Cheese
Cheese Equipment and Supplies
How to Build a Festive Cheese Board
A small format hardbound (though that isn’t evident in my electronic edition), it is relatively brief while not skipping or short—changing and relevant topic.
And the electronic version is great for providing a little “extra” knowledge while on a short trip to the store or while travelling in a foreign country. Well done!
March 1, 2021
If you are interested in cheese this is book for you! Alexandra sure knows her stuff and covers everything from the basics, to numerous varieties of cheese and how to taste and cook with cheese. She writes in a really personable way and I will definitely be trying her tips on the perfect grilled cheese.
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February 10, 2025I got this book to help annoy my daughter with the song Cheese by Tim Minchin because it's the one song she really hates. Everytime I saw her reading this I would sing it or I would just or say something then randomly start playing it really loud. She finally finished it and gave it to me read so I can still still sing and play it randomly but it's not as funny. We did learn a lot about cheese maybe too much or is it true you can never have too much cheese or cheese knowledge.
April 22, 2021
I love cheese.
I love cheese so much.
To me, cheese is a quality of life boost. Crippling depression? Failed to get a promotion? Stepped in mud while wearing hard to clean shoes? Cheese has been there for me.
As I move towards being a “real adult”, finding a way to evolve my relationship with cheese feels essential.
And here is this book.
Some of it is a little basic, and some of it talks about making cheese at home (I don’t have the time, the space, or the energy), but the rest of it is a full charcuterie board of information. It covers history, flavor profiles, and cheese law at a baseline and introductory level. It made me feel like being a “fancy cheese lady” is right around the corner after a few small changes and experiments.
Five cheddars. 🧀 🧀 🧀 🧀 🧀
I love cheese so much.
To me, cheese is a quality of life boost. Crippling depression? Failed to get a promotion? Stepped in mud while wearing hard to clean shoes? Cheese has been there for me.
As I move towards being a “real adult”, finding a way to evolve my relationship with cheese feels essential.
And here is this book.
Some of it is a little basic, and some of it talks about making cheese at home (I don’t have the time, the space, or the energy), but the rest of it is a full charcuterie board of information. It covers history, flavor profiles, and cheese law at a baseline and introductory level. It made me feel like being a “fancy cheese lady” is right around the corner after a few small changes and experiments.
Five cheddars. 🧀 🧀 🧀 🧀 🧀
November 15, 2021
Note: I also wrote this review for the Manchester Public Library (CT) Goodreads account.
A decent, informative book in a tiny format. Interesting information in particular on the different types of cheese, what makes a good melting cheese, recommendations for artisan cheeses (one of which I've had - Finger Lakes Gold from Lively Run Dairy in New York, which was delicious), how to properly store cheeses, cheese tastings from home, and pairing cheese with wine, beer, and food. A handy guide.
A decent, informative book in a tiny format. Interesting information in particular on the different types of cheese, what makes a good melting cheese, recommendations for artisan cheeses (one of which I've had - Finger Lakes Gold from Lively Run Dairy in New York, which was delicious), how to properly store cheeses, cheese tastings from home, and pairing cheese with wine, beer, and food. A handy guide.
November 30, 2020
The newest "Stuff Everyone Should Know" title takes on everyone's favorite...cheese! Like the other titles in the series, this is a pocket guide, so a very short and small book that packs quite a bit of information in its pages. I will say that this one isn't as in-depth as the previous ones and seems to skim over details that might have been intriguing. Still enjoyable and interesting, I felt like this one was lacking compared to others.
February 25, 2022
Not enough pictures, descriptions are hard to visualize
December 27, 2020
Excellent little guide, touches each area for a basic understanding. As someone who works at a cheese factory, it’s thrilling to know this little guide exists considering some people who come in to our shop don’t even know cheese is made with milk! (I kid you not) So much info to soak up in a short while, well done!
November 15, 2021
- This review was contributed by Circulation Librarian Valerie and also appears under her personal Goodreads account.-
A decent, informative book in a tiny format. Interesting information in particular on the different types of cheese, what makes a good melting cheese, recommendations for artisan cheeses (one of which I've had - Finger Lakes Gold from Lively Run Dairy in New York, which was delicious), how to properly store cheeses, cheese tastings from home, and pairing cheese with wine, beer, and food. A handy guide. - Valerie, Circulation Librarian
A decent, informative book in a tiny format. Interesting information in particular on the different types of cheese, what makes a good melting cheese, recommendations for artisan cheeses (one of which I've had - Finger Lakes Gold from Lively Run Dairy in New York, which was delicious), how to properly store cheeses, cheese tastings from home, and pairing cheese with wine, beer, and food. A handy guide. - Valerie, Circulation Librarian
March 27, 2025
I absolutely love cheese, so I was very excited to read this book. I found the first half regarding history and types of cheeses really hard to get through, but the book does have some great practical tips for storing, presenting, and enjoying cheese. I wish there were more pictures for some of the more descriptive parts (e.g., pictures of the different types of cheese knives they describe)
February 19, 2021
Where’s my cheese?
This book is loaded with lots of practical advice, useful information, and trivia facts to try out on your friends. Everything is held together with a bit of humor to keep you turning pages.
This book is loaded with lots of practical advice, useful information, and trivia facts to try out on your friends. Everything is held together with a bit of humor to keep you turning pages.
March 29, 2021
Very well-written, informative and enjoyable. This book is the perfect “I want to know more about cheese” book. It’s the right balance of information—neither overwrought nor too simplistic. Fantastic read for a foodie :)
November 10, 2020
Great gift for the novice or slightly experienced cheese lover. A quick great read, while sipping some wine and eating some cheese, of course!
November 16, 2020
Super practical guide to understand and enjoy cheese life! I do recommend if new into cheese world.
January 1, 2021
Great information on storage and ideas for cheeses to try. Approachable and readable.
February 23, 2021
What's not to like about cheese, unless you are lactose intolerant or vegan. Fun little quick read.
January 31, 2022
It’s not long, but there’s a lot of good information about cheeses packed into 142 small pages. We’re big cheese fans - I just wish we still had a cheese shop in range.
February 4, 2025
Beautifully concise. Easy, fun and informative to read
September 12, 2025
Cute little book packed with great information. All hail cheese!
Displaying 1 - 19 of 19 reviews