The Oxford Companion to CHEESE
November | 2016
Four years in the making, and the winner of the 2017 James Beard Award in Reference and Scholarship, The Oxford Companion to Cheese features contributions from an astonishing 325 authors residing in 35 countries. It covers all of the major cheese varieties globally, and many cheeses that are not well known outside of their area of production. There are regional entries, biographies of influential cheesemakers, profiles of innovative and influential cheese shops, historical and cultural entries on topics like manorial cheesemaking and cheese in children's literature, and entries on the microbiology and chemistry of cheesemaking. The Editor-in-Chief, Cathy Donnelly, is Professor of Nutrition and Food Science at the University of Vermont.