The Cheese Bible
by Christian Teubner, Friedrich-Wilhelm Ehlert, Heinrich Mair-Walburg

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Book Reviews of The Cheese Bible

Book Review: A superb reference
Summary: 5 Stars

The structure of cheese families and their many variants makes it easy to relate the information about cheeses in general to the handcrafted cheeses available in your region. It contains the most comprehensive list of cheeses I have ever seen. There is an index in back for the encyclopedia and the cheese names are in boldface type, but it still my take a bit to find a cheese in which you are interested in the text.

The illustrations in addition to providing illustrations of a particular cheese often show the cheese in various stages of aging. This is of particular use for cheeses whose use changes with age or whose peak stage of aging is of limited duration.

This book may be intimidating to someone with no previous experience in cheeses outside the two or three American standards. But for anyone who has broadened their tastes into imported or handcrafted cheeses, this is a perfect volume.

Summary of The Cheese Bible

Cheese & Dairy Books

• Subjects > Cookbooks, Food & Wine > Cooking by Ingredient > Cheese & Dairy
• Reference