Cheese: A Connoisseur's Guide to the World's Best

It looks like a coffee table book, but it's actually one of the most valuable cheese reference books out there. Useful, complete information on a wide range of cheeses -- much more than the usual little tasting note or tiny snippet of info that most cheese reference books provide. This book provides real, useable information on cheese for the cheese professional or the casual connoisseur. True, its content is limited -- it only has so many cheeses -- but what's here is extremely valuable. If only more cheese books were this good.

Got this used book for a song! I'm an amateur cheesemaker and this book has me wanting to make everything in it! So beautifully photographed and the descriptions of the cheeses are great. Hoping I can learn a lot to apply to what I'm doing.

Good reference on cheese. Maybe not the best. But frankly, I do not know what the best reference work is for cheese. Not sure there is one. It has answers to a lot of my questions.

This book is well written and illustrated and not at all the work of a cheese snob. The pairings of cheese and wine are really helpful, and the ratings of cheese offer an excellent guide over a range of types. I've always liked cheese but now I can understand the range of cheese available, in what season and from what source.

I ordered this book because I love cheese and because I wanted to find out more about specific cheeses. It's well written and was well researched. My favorite part of the description is the fact that the author mentions what cheese(s)a particular cheese is similar to. Great descriptions!

I am currently studying for the American Cheese Society Certified Cheese Professional Exam and all of Max's books are my "go to" books when studying. For all cheese lovers, this is a great place to start your journey.

Its a human interest story about Vermont’s artisan cheesemakers

Very informative and inclusive. I am so pleased with this book. Helped me along in my quest for knowledge of artisan cheese!

Some excellent photographs, but that's about all. Not a well written tome. The author seems more than keen to be the centre of attention rather than the cheese. Very little on traditional styles of crackers, oatcakes, honey, tracklements or port. Very few cheeses mentioned from outside USA and Europe. Most of the information is old school. Rather a disappointing purchase.

This is a great little handbook on the country of origin and the representative cheeses.

The book was in gray quality and the service was superb. Strongly recommend them for any boojs you need to buy

great, fast very good

The book is quiet self orientated on the authors more than the cheese to often. Received with the "author signature" to some strangers...Which wasnt mention in the description. Complain but never come back to me.