Cheese Primer

The book is required reading for anyone claiming to have a serious interest in cheese or, for that matter, food (excepting certain dietary restrictions, of course). After explaining the history, manufacturing and aging processes, and identifying and describing the various cheese categories that result from those processes, Jenkins then takes the reader on a world tour of important cheese-producing countries, and on a region-by-region basis introduces him to the important indigenous cheeses, their variations, their histories, and which other cheeses--if any--are similar. Tips on how to buy (including what to look for and what to avoid), serving suggestions, and the wines and side dishes that best partner each selection are also included; the storage tips are invaluable (and most cost-effective). Also included are some easy, KICKIN' recipes, including one for the best corn chowder I've ever tasted (cut the dill by half, though). The reader is not only made aware of the existence and availability of cheeses of which he's never heard, but which--based on their description--he might be most inclined to enjoy. In fact, if this book possesses any flaw at all (excepting the crummy paper already noted by previous reviewers), it's that it could really use an update--many cheeses have come and gone since its first appearance, and some listed are now--horrors--made from pasteurized milk. It's indeed unfortunate that our government, in its infinite wisdom, has taken upon itself the responsibility for protecting us from the dangers of I'm lucky enough to be able to pick Steve's brain personally while doing my shopping at Fairway in NYC, and have been doing so at every opportunity for the last several years. This is not only rewarding for the most obvious reason--that I learn from a master about the four foods that most interest me: cheese, olive oil, honey, and balsamic--but it also provides the ego-enhancing benefit of having him take my own food tips and experiences seriously when I have any to pass along. Fairway is a unique shopping experience that can be likened to visiting friends who happen to purvey an eclectic range of foods at great prices; indeed, it really is "like no other market." It's the pleasantest, most rewarding food shopping in Manhattan and I'm proud to include Steve as a friend. FLASH! Cheese Primer is now a shiny hardcover! All else is the same, but it's now more or less kitchen-proof and a lot sturdier. Nice touch!

I picked up a copy of Steve Jenkins' Cheese Primer because I have a great interest in the fine cheeses of the world. I thought it would be a good reference to consult whenever I wanted to try something new, or remember something old. But I began reading the introduction and found myself entranced by his writing style. His strong voice, unyielding opinions, and prosaic descriptions make for a thoroughly entertaining read -- AND it's the best cheese reference book around. If you like cheese, or just good writing, or both, buy this book!

I intended to use this book as a reference book -- but I found that I could not put it down! I actually read it cover to cover. The author's descriptions are incredibly seductive and not pretentious in the least. It is amazing how accurately he is able to capture in words something as elusive as the taste of different cheeses. I only wish he had included names of recommended cheese shops in America!

If you're obsessed with cheese, if you plan your weekends and vacations around cheese, if you served on FFA dairy judging teams, if you go to the cheese coolers at the grocers first, if you correct people on their pronunciation of Gouda, if you've had cheese omelettes for breakfast, cheese soup for lunch and cheese casserole for supper - all in one day, then you're a cheese person understood only by other cheese persons. This book is recommended for your private cheese library.