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Books for Cheese Lovers:

Available for sale in the Cheese Shop 

In the cheese shop, we usually refer to this one as “the bible.” I have yet to see a better written, more thorough description of European cheese than The Cheese Primer. The book is organized by region, which is in itself very European, and focuses especially on France and Italy, but also includes Switzerland, the British Isles, Spain, the United States, and other countries. Descriptions include not only the flavors and textures of cheese, but also the people and history behind the cheese, which is a too often overlooked aspect of food in general. The book was published in 1996, so a lot of the cheeses listed as rare are a bit more common now, and many new cheeses have come to market, but this is really the only negative aspect of this book. Some have claimed that Steve Jenkins is too opinionated, but most of his opinions are right, and besides, would you want your cheese monger any other way?     Reviewed by Joshua Dix

The Cheese Plate by Max McCalman and David Gibbons
The Cheese Plate is filled with detailed information and beautiful photographs of many fine artisan cheeses available in the United States. The book begins with the history of cheese and how it’s made, and progresses through cheese etiquette: the buying, storing, and serving of cheese. Special attention is also given to cheese pairing, both with wine and with other cheeses, in the form of specially arranged cheese tastings. The fact that the author works in a restaurant environment is evident throughout, especially in the area of pairing and presentation of cheese, all of which is done beautifully. The book finishes with a brief but well written list of cheeses that the author especially enjoys, with descriptions of each.  Reviewed by Joshua Dix

Cheese, A Connoisseur's Guide to the World's Best by Max McCalman and David Gibbons
A Connoisseur’s Guide really picks up where The Cheese Plate leaves off. Beginning with a brief refresher of tips on buying, storing, and serving cheese, the book then dives into an extensive list of some of the best cheeses available today. Two hundred and twenty five pages of gorgeous pictures are accompanied by in depth descriptions of cheeses from around the world. Information presented includes: type, provenance, producer, appearance, similar cheeses, seasonal note, and wine pairings. Not to be missed is the author’s “Matches Made in Heaven” list, which presents some of the best wine and cheese pairings to be found. Don’t look for Havarti or Colby in this book; the listing is of seriously good cheeses and doesn’t pay homage to mass produced or mild cheeses.  Reviewed by Joshua Dix

The Atlas of American Artisan Cheese by Jeffrey P. Roberts
We were very excited when this book was published in 2007, and we worked with Slow Food Minnesota to bring Jeff to Minneapolis for a tasting and speech that was attended by over 100 people. This book has the most comprehensive listing we’ve seen of American artisan cheese producers, organized by region. The list includes many different styles of cheese, everything from Wisconsin cheddar to California goat cheese, and far more in between than you would expect. Each page has photos from the farm or factory where the cheese is made, and information about what cheese varieties they make, where they are, and a little history on the producer. This is an excellent book for anyone looking to expand their knowledge of American artisan cheese produced here in the Midwest and throughout the country.     Reviewed by Joshua Dix

Eyewitness Companions French Cheese by Kazuko Masui and Tomoko Yamada
The definitive guide to French cheese; if you thought you already knew all the cheeses France makes, prepare to be amazed. French Cheese presents an alphabetical listing of more cheeses than most people could fathom one country making, each with a photograph and brief description. Each cheese has a small description of what flavor to expect, a little history, the size and shape of the cheese, when it is produced, a wine pairing or two, and other fun facts. Whenever a customer returns home to Minnesota and promptly comes to our store to find their favorite cheese from France, this is the book we go to. The down side? This book has many more cheeses than are available in the United States due to cheese pasteurization laws, but it is a great reference for finding an alternative that just might turn out to be a new favorite.  Reviewed by Joshua Dix

Italian Cheese, A Guide to its Discovery and Appreciation, Slow Food Edition Edited by Roberto Rubino, Piero Sardo and Angelo Surrusca
With over 293 traditional cheese types listed, Italian Cheese is an amazing guide to the plethora of cheeses produced in Italy. Like Italy itself, this book focuses on the regionality of cheese in Italy, and lists everything from huge factories cranking out Pecorino, to individual farms and their beautiful small batch artisan cheeses. The descriptions contain a picture of the cheese, as well as fairly in depth stories of the cheese’s history and production method. Rennet, texture, shape, and territory of origin are all also included, as well as producers in each region. Much like our French cheese book, Italian Cheese is a comprehensive list of Italian made cheeses, and so many of the cheeses in the book are not available in the United States due to pasteurization laws. Never the less, this book remains a must have for Italian cheese connoisseurs. Reviewed by Joshua Dix

Favorite Books and Cookbooks that inspire us to cook, shop and eat well:

The River Cottage Cookbook is a true almanac of how to live a more sustainable food life, written by one of England’s favorite culinary figures. The cottage began as a small farm on which Hugh based his famous British public television program. This farm is where he grows or hunts most of the food he and his family eat. In the book, Hugh writes of a food source continuum, with self-sustainability on one end and total reliance on a third party at the other, and informs the reader of ways to move more towards sustainability. In four large sections: Garden, Livestock, Fish, and Hedgerow, the author provides a wealth of information on how to grow, harvest, hunt, or even purchase the highest quality and freshest products available. At the end of each section is an array of recipes to try out the ingredients that have just been discussed. Fearnley-Whittingstall states two main reasons for creating this book: To help maximize pleasure from food and minimize the “rubbish,” and to inspire a call for change in the production system that currently exists. This thick manual, replete with gorgeous photographs, is a tremendous jumping-off point to do just that.   Reviewed by Heather Saliba

    The Kitchen Diaries by Nigel Slater
 First let me tell you, I’ve personally bought at least 16 copies of this book and given away all but one of them to family, friends, and dinner guests. It’s the kind of book I love to read when I’ve woken up too early on a Sunday morning. I make myself a double cappuccino and crawl back into bed to read. Nigel Slater is an excellent writer, and is best known for his regular food column in the London Observer. Nigel takes you through the seasons with his journal, starting in January. His recipes are inspired by the season, the farmers market, his garden, the local fish and cheese monger, a rainy day or a hot, sunny one. The recipes are lyrical and seductive to read, but if you’re not in the mood, you may find a few of Nigel’s recipes on our menu in the cheese shop; our Chef, Heather Saliba, was the first to receive a copy!    Reviewed by Mary Richter