A Thorough Introduction to the World of Cheese

books:

	• Cheese Primer Steven Jenkins Workman Publishing Company, 1996 - 576 pages average customer review:based on 30 reviews view larger image
	for more information click here

highly recommended

holy cow, goat, and sheep!

Working in the specialty department of whole foods market, and having tasted my way through a hundred cheeses, i needed to know more! this book is great-- more about cheese than you would ever want or need to know. I picked this book because it is the reference book we use at work, and it explained way more different cheeses than any 5 books combined. the author is very opinionated--i dont agree with some of his blacklisted cheeses, but he is passionate about cheese. and cheese is an honorable thing to be passionate about. great book! and the wine pairings are very helpful--

for more information click here

Wow! A terrific book on a tasty subject

I wish that every town could have a cheesemonger as knowledgeable and friendly as Steven Jenkins. If you're ever in New York, bring this book to Fairway and have him sign it for you (and, of course, ask him to recommend some of the many incredible cheeses in his portion of the store). This book accomplishes what all great works do: it makes you hungry for more. Highly recommended.

for more information click here

A Thorough Introduction to the World of Cheese

STEVE JENKINS CHEESE PRIMER is a great overview of how cheeses are made, what regions of world produce which cheeses and general information about how to serve them.

Though truthfully this book offers way too much information to digest in any one sitting - without a morsel to taste, I have found the information contained here valuable in figuring out how to approach such a broad subject.

The biggest thing I have learned is that there is no real way to learn about most great cheeses in the United States. Thanks to government regulations that do not allow merchants to sell non-pasteurized cheeses, we Yanks are prevented from tasting the most remarkable ones -- widely available in France, Italy, Switzerland and Spain.

Still I do recommend this book because Jenkins knows his stuff. With 20 years experience tasting and buying cheese for Dean & DeLuca, Balducci's and Fairway (three of Manhattan's legendary specialty markets), he's traveled the world and sampled it all. And he's not a snob. He's good at translating his knowledge into information that anyone can relate to.

I think this book would be fantastic for a book club, though I doubt any would consider reading it. Still it would be wonderful if each week the club covered a different chapter and offered a trio of cheeses that best exemplified the regions Jenkins covers.

-- Regina McMenamin

for more information click here

Good, but getting out of date

A good introduction to cheese, with details about specific European cheeses (especially French) for the more advanced cheesehead. Good general overviews of the countries, and comments about some of the strengths and short-comings of each. Unfortunately, this book is going on 12 years old so it's almost irrelevant for locating specific cheeses.
The section on the U.S. is especially out-of-date as the artisinal industry has continued to explode since publishing. Worth a buy and a browse for $10, but there must be something better out there.

Great book on cheese

I was sold when I saw this book displayed at my favorite cheese counter. I use this text to find wine and cheese matches, but it also has a wealth of opinionated information on cheese itself. I love cheese, and I love this book.

for more information click here

reviews: page 1, 2, 3, 4, 5, 6

Steven Jenkins is our foremost cheese authority--in the words of The New York Times, "a Broadway impresario whose hit is food." Now, after years of importing cheeses, scouring the cheese-producing areas of the world, and setting up cheese counters at gourmet food shops, he's decided to write it all down. Full of passion, knowledge, and an expert's considered opinions the cheese primer tells you everything you need to know about the hundreds of cheeses that have, in the last few years, become available in this country. Region-by-region, he covers all the major cheeses from France, Italy, Switzerland--the top tier of cheese-producing countries--plus the best of Britain, Ireland, Spain, the United States, Austria, Germany, and other countries. Along the way he tells how to pick out a healthy Pont l'Eveque; why to reconsider the noble Fontina for more than just cooking; how to avoid those factory-made chevres; why to seek out the sublime Vacherin Mont d'Or; and how to start exploring--Bleu de Bresse, Cabrales, Crottin de Chavignol, and so on. A complete primer, it includes information on the best ways to store and serve cheese, including which wines to serve alongside them; how to orchestrate a proper cheese course; and the unimportable cheeses to look up when abroad.

for more information click here

hot or not? What's your opinion? Write a review and share your thoughts!

recommendations

Wine : From Neophyte (the "Beginner") to Oenophile (the "Expert")
My favorite cookbooks and culinary reference books.
25 books every Cook should have!
Bedtime culinary tales
you need these books

cheese

Who Moved My Cheese?
Home Cheese Making: Recipes for 75 Delicious Cheeses
I Am the Cheese (Readers Circle)
Making Cheese, Butter & Yogurt (Storey Country Wisdom Bulletin, a-283)
Great Grilled Cheese: 50 Innovative Recipes for Stove Top, Grill, and ...

search for books
cheese primer, cheese, primer

Impressum / about us