| 1 |
|
Cheddar: A Journey to the Heart of America's Most Iconic Cheese
by
3.83 avg rating — 109 ratings
|
|
| 2 |
|
The Oxford Companion to Cheese
by
4.45 avg rating — 56 ratings
|
|
| 3 |
|
Butter: A Rich History
by
3.85 avg rating — 1,117 ratings
|
|
| 4 |
|
Milk! A 10,000-Year Food Fracas
by
3.62 avg rating — 1,898 ratings
|
|
| 5 |
|
Devil in the Milk: Illness, Health and the Politics of A1 and A2 Milk
by
4.01 avg rating — 107 ratings
|
|
| 6 |
|
French Cheeses: The Visual Guide to More Than 350 Cheeses from Every Region of France
by
4.12 avg rating — 110 ratings
|
|
| 7 |
|
Pure and Modern Milk: An Environmental History since 1900
by
3.92 avg rating — 48 ratings
|
|
| 8 |
|
A Big Cheese for the White House: The True Tale of a Tremendous Cheddar
by
3.94 avg rating — 172 ratings
|
|
| 9 |
|
Cheese and Culture: A History of Cheese and its Place in Western Civilization
by
3.64 avg rating — 266 ratings
|
|
| 10 |
|
Reinventing the Wheel: Milk, Microbes, and the Fight for Real Cheese (Volume 65) (California Studies in Food and Culture)
by
4.19 avg rating — 107 ratings
|
|
| 10 |
|
The Book of Cheese: The Essential Guide to Discovering Cheeses You'll Love
by
4.42 avg rating — 104 ratings
|
|
| 12 |
|
The Cheesemaker's Apprentice: An Insider's Guide to the Art and Craft of Homemade Artisan Cheese, Taught by the Masters
by
4.34 avg rating — 29 ratings
|
|
| 12 |
|
Colonel Meacham's Giant Cheese
by
4.20 avg rating — 5 ratings
|
|
| 12 |
|
Cheesemonger: A Life on the Wedge
by
3.77 avg rating — 471 ratings
|
|
| 15 |
|
The Cheese and the Worms: The Cosmos of a Sixteenth-Century Miller
by
4.01 avg rating — 7,023 ratings
|
|
| 15 |
|
The Cheese Trap: How Breaking a Surprising Addiction Will Help You Lose Weight, Gain Energy, and Get Healthy
by
4.15 avg rating — 1,272 ratings
|
|
| 15 |
|
Parma: Ham, Cheese, and the Taste of Time
by
3.78 avg rating — 9 ratings
|
|
| 18 |
|
The Untold Story of Milk: Green Pastures, Contented Cows and Raw Dairy Products
by
4.30 avg rating — 410 ratings
|
|
| 19 |
|
The Cheese Lover's Companion: The Ultimate A-to-Z Cheese Guide with More Than 1,000 Listings for Cheeses and Cheese-Related Terms – Your Reference for International Varieties
by
4.11 avg rating — 62 ratings
|
|
| 20 |
|
The Cheese Lover's Cookbook & Guide: Over 100 Recipes, with Instructions on How to Buy, Store, and Serve All Your Favorite Cheeses
by
3.85 avg rating — 39 ratings
|
|
| 21 |
|
Milk and Cheese
by
3.20 avg rating — 5 ratings
|
|
| 22 |
|
Cheddar Gorge: A Book of English Cheeses
by
3.37 avg rating — 30 ratings
|
|
| 23 |
|
Cheese & Dairy (River Cottage Handbook, #16)
by
4.29 avg rating — 28 ratings
|
|
| 24 |
|
The Cheese Companion
by
3.80 avg rating — 60 ratings
|
|
| 25 |
|
The Complete Idiot's Guide to Cheeses of the World
by
3.80 avg rating — 10 ratings
|
|
| 26 |
|
Cheese For Dummies
by
4.04 avg rating — 47 ratings
|
|
| 27 |
|
This Book Is Not a Piece of Cheese!
by
4.10 avg rating — 303 ratings
|
|
| 28 |
|
Wallace and Gromit: Cheese Lover's Yearbook
by
really liked it 4.00 avg rating — 20 ratings
|
|
| 29 |
|
Great British Cheeses
by
4.12 avg rating — 16 ratings
|
|
| 30 |
|
Cheeses
by
0.00 avg rating — 0 ratings
|
|
| 31 |
|
The Little Book of Cheese Tips
by
3.81 avg rating — 16 ratings
|
|
| 32 |
|
The World Cheese Book
by
4.32 avg rating — 226 ratings
|
|
| 33 |
|
Cheese Obsession: The Complete Guide with 100 Recipes for Every Course
by
4.73 avg rating — 11 ratings
|
|
| 34 |
|
One-Hour Cheese: Ricotta, Mozzarella, Chèvre, Paneer--Even Burrata. Fresh and Simple Cheeses You Can Make in an Hour or Less!
by
4.11 avg rating — 57 ratings
|
|
| 35 |
|
The World Encyclopedia of Cheese
by
4.04 avg rating — 23 ratings
|
|
| 36 |
|
Milk: The Surprising Story of Milk Through the Ages
by
3.63 avg rating — 558 ratings
|
|
| 37 |
|
Nature's Perfect Food
by
3.69 avg rating — 80 ratings
|
|
| 38 |
|
Milk: A Global History
by
3.59 avg rating — 32 ratings
|
|
| 39 |
|
Milk from Cow to Carton
by
3.89 avg rating — 140 ratings
|
|
| 40 |
|
Cheese Primer
by
4.11 avg rating — 444 ratings
|
|
| 41 |
|
The Whole Fromage: Adventures in the Delectable World of French Cheese
by
3.60 avg rating — 371 ratings
|
|
| 42 |
|
The Cheese Plate
by
3.99 avg rating — 87 ratings
|
|
| 43 |
|
The Cheese Bible
by
3.96 avg rating — 56 ratings
|
|
| 44 |
|
Who Cut the Cheese?: A Cultural History of the Fart
by
3.48 avg rating — 161 ratings
|
|
| 45 |
|
The Cheese Board: Collective Works: Bread, Pastry, Cheese, Pizza
by
4.48 avg rating — 109 ratings
|
|
| 46 |
|
One-Hour Cheese: Ricotta, Mozzarella, Chèvre, Paneer--Even Burrata. Fresh and Simple Cheeses You Can Make in an Hour or Less!
by
4.29 avg rating — 220 ratings
|
|
| 47 |
|
The Book of Cheese
by
3.85 avg rating — 13 ratings
|
|
| 48 |
|
Cheese: A Connoisseur's Guide to the World's Best
by
3.95 avg rating — 86 ratings
|
|
| 49 |
|
The Murray's Cheese Handbook: A Guide to More Than 300 of the World's Best Cheeses
by
3.86 avg rating — 43 ratings
|
|
| 50 |
|
Atlas of American Artisan Cheese
by
3.79 avg rating — 19 ratings
|
|
| 51 |
|
The World Encyclopedia of Cheese
by
4.13 avg rating — 23 ratings
|
|
| 52 |
|
The Cheese Course: Enjoying the World's Best Cheeses at Your Table
by
4.14 avg rating — 21 ratings
|
|
| 53 |
|
Cheese: A Complete Guide to Over 300 Cheeses of Distinction
by
4.17 avg rating — 12 ratings
|
|
| 54 |
|
The New American Cheese
by
3.63 avg rating — 19 ratings
|
|
| 55 |
|
For the Love of Cheese
by
3.73 avg rating — 11 ratings
|
|
| 56 |
|
Life of Cheese: Crafting Food and Value in America (California Studies in Food and Culture) (Volume 41)
by
3.91 avg rating — 82 ratings
|
|
| 57 |
|
Cheese and Microbes (ASM Books)
by
really liked it 4.00 avg rating — 7 ratings
|
|
| 58 |
|
500 Cheeses: The Only Cheese Compendium You'll Ever Need
by
3.95 avg rating — 21 ratings
|
|
| 59 |
|
Cheese: A Guide to the World of Cheese and Cheesemaking
by
really liked it 4.00 avg rating — 4 ratings
|
|
| 60 |
|
It's Not You, It's Brie: Unwrapping America's Unique Culture of Cheese
by
3.23 avg rating — 57 ratings
|
|
| 61 |
|
Cheeses Of The World: A Season by Season Guide To Buying, Storing and Serving
by
really liked it 4.00 avg rating — 10 ratings
|
|
| 62 |
|
The Real Cheese Companion: A Guide to the Best Handmade Cheeses of Britain and Ireland
by
3.88 avg rating — 8 ratings
|
|
| 63 |
|
Cheese and Cheese-Making, Butter and Milk
by
0.00 avg rating — 0 ratings
|
|
| 64 |
|
Cheese and Cheese-Making, Butter and Milk, with special reference to continental fancy cheeses
by
it was amazing 5.00 avg rating — 2 ratings
|
|
| 65 |
|
The Complete Idiot's Guide to Cheese Making: Create Delicious Artisan Cheeses at Home
by
3.72 avg rating — 47 ratings
|
|
| 66 |
|
American Cheese: An Indulgent Odyssey Through the Artisan Cheese World
by
3.81 avg rating — 713 ratings
|
|
| 67 |
|
That Cheese Plate Will Change Your Life: Creative Gatherings and Self-Care with the Cheese Numbers Method
by
4.32 avg rating — 562 ratings
|
|
| 68 |
|
Cheese, Wine, and Bread: Discovering the Magic of Fermentation in England, Italy, and France – A Personal Travelogue and Cookbook for Foodies
by
4.02 avg rating — 381 ratings
|
|
| 69 |
|
Artisan Cheese Making at Home: Techniques & Recipes for Mastering World-Class Cheeses [A Cookbook]
by
4.26 avg rating — 382 ratings
|
|
| 70 |
|
The Art of Natural Cheesemaking: Using Traditional, Non-Industrial Methods and Raw Ingredients to Make the World's Best Cheeses
by
4.48 avg rating — 237 ratings
|
|