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Cheese
& Dairy
Canadian Cheese: A Pocket Guide
Kathy Guidi
For caseophiles and new-comers to the world of cheese alike, this pocket guide, which groups cheeses alphabetically by category (e.g. soft-ripened, hard, blue, etc.), is a fantastic quick-reference. With a focus on cheese-tasting notes and stories, one can easily develop a repertoire of cheese knowledge: how cheese is made and what differentiates one category of cheese from another. Appendices include what (or what not) to eat with cheese, significance of moisture level in cheese, a listing of Canadian cheeses by category and milk type, and provincial listings of producers and cheesemongers in Canada. $19.95.
 Cheese Slices
Will Studd
Master of Cheese Will Studd covers if not all the bases, then most, with his passion for cheese reaching the far corners of the globe. Whilst he does cover his native Australia rigorously he does not forget the rest of the world. Hardcover, 352 pp. $75.00.
 Cheese: A Global History
Andrew Dalby
A historical account of cheese and cheese varieties, as part of a series of single subject boks. There is background to cheese eating and popularity, as well as cheese making and cooking with cheese. There are some cheese recipes as well as some colour pictures. Hardcover, 136 pp. $15.95.
 The Vermont Cheese Book
Ellen Ecker Ogden
This is the sort of book to make you want to pile into a car for a road trip. Following a map published by the Vermont Cheese Council, the author visited every region of the state to profile a comprehensive list of the state’s artisan and farmstead cheesemakers and their products. The book also tells how to arrange a visit with the cheesemakers. There are glossaries of tasting and technical terms. Colour, black and white pictures. Softcover, 180 pp. $25.00.
Milk
Anne Mendelson
Raised in a dairy-producing region, Anne Mendelson (Stand Facing the Stove, $25.00) traces the story of milk from the fermented-milk products of the ancient world to the over- abundance of fresh milk riches in the new world. Delicious recipes ranging from lemon sponge pudding through Ethiopian spiced butter to buttermilk potatoes illustrate the eternal appeal of the “first food.” Hardcover, 336 pp. $34.00.
 The Home Creamery
Kathy Farrell-Kingsley
Under the guidance of the author you can now create your own artisanal products. Ricotta, to yogurt and everything in between. Softcover, 214 pp. $18.95.
 The Cheese Lover’s Companion
Sharon Tyler Herbst and Ron Herbst
In more than 1000 entries, the authors of The Food Lover’s Companion ($24.50
softcover) and The Wine Lover’s Companion ($21.95 softcover)
describe cheese varieties and define cheese-making terminology. Appendices list
varieties by country and by texture. Alas, no photos. Note: Sadly, Sharon Tyler
Herbst died in January, 2007, shortly after completion of the manuscript. Softcover,
541 pp. $21.50.
  Gurth Pretty's Definitive Guide to Canadian Artisanal
and Fine Cheeses
Gurth Pretty
Finally, a book celebrating Canada's cheese makers. Details on the producers
and their cheeses from coast to coast, as well as storage and serving information,
cheese and wine pairings, purchasing the cheeses and thirty recipes developed
with the cheese makers. Softcover 320 pp, $29.95.
 Repertoire
des Fromages du Quebec
Richard Bizier et Roch Nadeau
Although in French it doesn't really matter, as most of us can read food French
as well the layout has a colour photo for each cheese as well as an easy to follow
description. There is so little written in French or English on Quebec cheese
this a must for anyone interested in the area. Softcover, 316 pp, $27.95.
 French
Cheese
Kazuko Masui
Alphabetically ordered profiles and colour photos of more than 350 cheeses make
this the perfect companion for your trip to the cheese shop. Each entry lists
region, method of production, season, appearance, taste and aroma. General information
- wine affinities, storage methods, sources - is also included. Softcover, 288
pp, $27.00.
 The
Cheese Plate
Max McCalman and David Gibbons
The maître fromager of New York's Picholine and Artisinal, Max
McCalman is a wellspring on everything there is to know about cheese
from its history and production to selecting, storing and serving it.His
tips for composing cheese trays for different seasons and his descriptions
of his personal favourites are invaluable. Colour photos. Hardcover,
232 pp, $48.50
 The Cheese Companion
Judy Ridgway Single
While she was updating, Ridgway might have taken a look at some of the fine cheeses
from Quebec. Although it features many of the best known cheeses from around
the world, this is certainly not comprehensive. Colour photos. Paper, 160 pp,
$26.95.
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