The Cheese Handbook

I hadn’t expected the book to be separated by countries, but I’m so glad it was! There were countries I hadn’t considered to be ‘cheese’ countries – I learned so much in this brief book and I think it would make a great gift for cheese lovers (and wine lovers! – me being both).

From a history of cheese to cheese in literature and recipes (YES!) I couldn’t retain most information but I’m looking forward to re-reading this often. The only downside is the lack of photos/illustrations that I always prefer

Whether you want to make Welsh Rarebit, Cheese Puffs, Fondue, and Camembert Savory or you want to learn more about British and Wisconsin Cheddars, Stilton, Emmentaler, Brick, Samsoe, Brie, Munster, Gorgonzola, and all the other fine cheeses of the world, you will find this guide an enjoyable and helpful companion.
T. A. Layton, a noted British expert on cheese and wine, explores fascinating cheese legends and history, with separate chapters on the cheese in literature, how cheese is made, and the gastronomy of cheese. He also offers information on the buying, storing, and serving of cheese, in addition to hot and cold cheese recipes from around the world. The second part of the book profiles the cheeses, country by country, with details of all the original varieties and familiar imitations. Professional and amateur gourmets will prize these informal and enlightening discussions of more than 250 cheese varieties as well as the selection of 100 delectable recipes.

This book of cheese was a very in-depth look at cheese. Cheese's history in detail from many different locations. How cheese was originally came to be. The book also included poems, lymrics, songs, references in books that were of cheeses. Although it is somewhat dry reading, the subject matter from a historical standpoint is fascinating. The research and time committed to this book are substantial. The book also contains some recipes. It would have been a little more versatile if the book contained recipes for more common cheeses.

I received a free copy of this book from NetGalley for an honest review.

More than a cookbook, this is like a history book of cheese. Very thorough, with many country's finest cheeses covered, this re-issue also includes a few "new" cheeses that the author felt should be included this time around. The recipes are quite simple and easy to prepare; I especially liked the Evesham Flan which has asparagus and Gruyere and parmesan cheese, some of my favorite tastes.

Encyclopedic manual covering cheese international, great to use as a cheese reference, and also very enjoyable to browse.

I would recommend this for all cheese-heads, foodies and home-chefs!

What a fascinating book, much more than I expected it to be. I started reading all the facts about cheese, its history, its keeping, the countries specialties - ( Australia does not have its own specialty one but copies -it did not say that "but we do it well" ) :)
There are lot of recipes using cheese and a lot of food fact, and before I knew it I was at the end of the book wanting more. A really good informative book - no pictures but it does not really need them - it is a book that can stand on its own two feet.

I enjoyed reading about the histories of cheeses from around the world. The way the book is broken into the History, Regions and then Recipes was nice. This would make a perfect gift for cheese lovers like myself.

* Netgalley ARC for review

Like many other reviewers have said before me, I was entirely unprepared for how well researched and how deeply detailed this author could make a book on cheese. Completely unaware of a large number of places that produced cheese and even one or two I was amazed to find didn't produce cheese that I totally thought had been.

The research, the map, the vast extensiveness and the amazing recipes make this one a clear winner for any cheese lover.

I requested this book with the thoughts it would help me in pairing cheeses with different foods and wines. The only area discussed briefly was the pairing of breads and certain cheeses so I was a little disappointed by this. This disappointment was quickly pushed aside as I continued to read and became absorbed in the information held inside the pages.
The author gave a very detailed history of cheese not only in the actual world but also in literature. There was also a thorough discourse on the cheese making process. I have often wondered what exactly went in the making of cheese and thanks to this book I understand so much more. At first this process seems overwhelming, and I believe it isn’t a simple task, but it also seems as if the steps outlined are followed it would quickly become a routine of second nature. I also enjoyed how the author went into the specialties associated with different countries and what made them different from each other.
To understand the cheese making process from beginning to end I highly recommend this book. It is very detailed and outlined giving the reader a clear picture to work with. If you want to understand more of the history of cheese then this is also a great book to invest in. If you are looking as I was to learn of pairing cheeses with other foods, then this is not the best option for you.

Very informational. Enjoylable but a little weak in the recipes part.

"Everything You Always Wanted to Know About Cheese" is a witty, erudite and informative book about one of my favorite foods, cheese. Mr. Layton's book, almost an encyclopedia, details extensively the origins and history of cheese, cheese in literature, cheese production, cheese recipes and cheeses of the world.

I found the book to be simultaneously educational and entertaining. One of the most surprising facts is how long cheese has been a food in many cultures, and how many different cultures and countries actually have so many different native cheeses.

A really good read!

Beware! Upon reading this book, you will feel compelled to go to the grocery store or farmers' market and buy one of every type of cheese! And you will know a whole lot more about all of those cheeses.

This may be an old book, but cheese doesnt really change and a love of cheese is eternally linked to a love of fine cuisine This book contains many classic recipes that are both timeless and wonderful

I will give the book 5 stars. I am a cheese lover. I would recommend this book to anyone who loves cheese. I learned a lot and from reading this book and i can go into any Whole Foods or farmers markets and confidently pick out cheeses. I am going to buy this book for my sister-in-law.. Again, I oils recommend the book.