The Philosophy of Cheese

The Philosophy of...

by Patrick McGuigan

Sink your teeth into this rich and complex history, beginning with the earliest evidence of cheese-making in 5500 BCE. Discover Feta’s relation to ancient faiths, the influence of monks on Munster, the rise of Roquefort and the global trade of Gouda. If you’ve ever looked at a cheese rind and wondered ‘Can I eat this?’ The Philosophy of Cheese will set you right.Alongside the surprising origins of much-loved cheeses, each accompanied by illustrations from the British Library collections, this book will teach you how to serve and store your cheese, what to pair it with for an exquisite cheese tasting and how to create the cheeseboard of your dreams.

Genres: Nonfiction, History, Food

74 pages, Kindle Edition

Published August 8, 2021

Reviews

[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!

[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.

[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!