Expand the number cheesy reads on your shelf as the weather warms.
1. The Complete Book of Cheese: History, Techniques, Recipes, Tips
Can you name the four types of cheese, 24 families, and 150 varieties? Cheesemonger Mathieu Plantive and food journalist Anne-Laure Pham sure can. Based in France, the culinary power couple has published a comprehensive reference book: The Complete Book of Cheese (Rizzoli, 2024, $45). The chapters break down the histories of different cheeses, the science behind the production and aging processes, and pairing suggestions. And they provide tips for buying, serving, and storing, as well as many delicious recipes from khachapuri to fluffy ricotta pancakes. There’s nothing on the topic of cheese that the book doesn’t cover.
2. Milk into Cheese: The Foundations of Natural Cheesemaking Using Traditional Concepts, Tools, and Techniques
Daniel Asher’s Milk into Cheese (Chelsea Green Publishing, July 11, 2024) is for amateur cheesemakers and professionals alike. Following his first book The Art of Natural Cheesemaking (Chelsea Green Publishing, 2015, $75), his latest release is an exploration into the art, science, and enjoyment of natural cheesemaking. Just as we eat produce with the seasons, the cheesemaker suggests we do the same with cheese. Cheese and accompaniment recipes are offered for each season—Comté and sour pickles for summer and Roquefort with sourdough rye bread for fall. And if you like to eat with your eyes, Asher scatters beautiful travel and culinary imagery throughout the pages. The reference book was longlisted for the André Simon Award for Food Books for 2024.
3. The Wisconsin Whey: Cheesemaking in the Driftless
Does the mention of Wisconsin spark images of great cheese wheels and spotted cows roaming pastures? The Wisconsin Whey (Little Creek Press, 2025, $30) details the history behind this long-held reputation and shares the stories of 12 master cheesemakers from the Driftless region. Although all the cheesemakers have a shared commitment to quality, each comes to the trade with a unique perspective—some come from law backgrounds while others have taken over the family business. The book dives into the rich history of cheesemaking in Wisconsin, but also hints at what is to come.
4. By Heart: Recipes to Hold Near and Dear
Chef Hailee Catalano’s Friday night dinner series with her partner, Chuck, has built a devoted fanbase. Her social media pages are abundant with baked pasta dishes that showcase her Italian heritage and beach sandwiches. Catalano’s philosophy of making restaurant-quality food at home is the foundation of her cookbook, By Heart (DK, 2025, $35). In the book, she offers an array of flavorful and cheese-forward recipes such as tomato and anchovy salad with stracciatella; goat cheese sfoglia lorda in mushroom broth; and a brie and butter sandwich with shallot-y frisée. Eater named the book one of the 20 best cookbooks of spring 2025.
5. The Complete Cheese Pairing Cookbook
Have you had the fig jam and brie combo one too many times? As delicious as it is, we’d love to try something new. In her third and latest book, The Complete Cheese Pairing Cookbook (White Lion Publishing, 2024, $36), British cheese expert and cheese shop owner Morgan McGlynn Carr shares 200 unique cheese pairings and a guide to come up with your own. Her cheese pairing charts make the craft accessible and, most of all, fun. The cookbook really showcases Carr’s creativity and expertise, but even she can admit that fig jam and brie deserve a place on our boards.
6. Cheese: 100 Ultimate Recipes for Cheese Lovers
A recipe with cheese is a good recipe. British celebrity chef James Martin knows this principle well. His new cookbook, Cheese (Quadrille Publishing Ltd, 2024, $34.50), is a portfolio of all the different dishes you can make with this versatile ingredient. A cheddar judge at the International Cheese and Dairy Awards, Martin shares plenty of cheddar recipes in the book, such as the cheese and thyme straws. But he also explores many other types of cheeses with his asparagus and Wensleydale tart and Manchego croquetas. Let Martin teach you how cheese can elevate any recipe and be indulgent, funky, and nutty all at once.
Claire Fan
Claire Fan is an editorial intern for Culture Magazine and is based in Providence, Rhode Island, where she is a senior at Brown University. Claire has dabbled in recipe testing, food styling, and writing and her work can be found on her blog saltandsesame.com. She can often be found knitting, reading fiction, or eating sandwiches.
