500 Cheeses (Sellers Publishing, 2010; $17), by Roberta Muir, provides a wealth of knowledge packed into a deceptively small book. Arranged by style, beginning with soft, fresh cheeses and ending with hard, aged cheeses, this reference guide is easy to follow. Each style is represented by five varieties with notes on the country of origin, the type of milk used, historical facts, pairing suggestions, and tasting qualities. Completing the educational experience, the book includes a short history of cheese, a breakdown of the cheesemaking process, an explanation of appellation systems, and a glossary of terms.
Photography Kurt Brownell