The Complete Handbook of Cheese

This is the reference I needed for my restaurant purchasing. The chapter on understanding how salt and moisture affect shelf life actually changed how I evaluate suppliers—I was overpaying for aged cheeses that weren't aging properly. Only missing a more detailed section on cooking applications, but the core material is solid.

As a cheese counter manager, I've been recommending this to staff. The explanation of why some soft cheeses sweat in plastic while others are fine was incredibly useful, and the troubleshooting section has already saved us from throwing out product we thought was going bad. A couple of the supplier sections feel dated, but the fundamentals are spot-on.

Really appreciate the no-nonsense approach here. The first chapter alone—breaking down what cheese actually is and why fermentation matters—clarified things I'd been confused about for years. Wish there were more case studies of specific cheese choices for specific uses, but what's here is practical and genuinely useful.

Exactly what I was looking for when I decided to get serious about cheese. The handbook covers the science without being academic, the buying advice is concrete, and the business section is eye-opening about margins and what actually works. I'm already using this to evaluate whether affinage (aging) is viable for my area. Highly recommend for anyone past the hobbyist phase.

Bought this for a food service role and it's been invaluable. The breakdown of how different cheeses perform at different temperatures has saved me from several expensive menu mistakes. Storage section is gold. One nitpick: the supplier list could use more international options, but the framework for evaluating suppliers is solid regardless.

This is the reference manual I didn't know I needed. As someone building a small cheese business, the chapters on understanding production factors, choosing suppliers, and identifying real opportunities (versus the hype) have paid for themselves already. The technical specs section is genuinely useful—I can now read a spec sheet and actually understand what it tells me about the product.

Very practical handbook. The section on why some aged cheeses fail and how to spot degradation before you buy saved me real money at wholesale. Wished it had more on pairing or tasting notes, but that's not what this book is—it's focused on choosing and managing cheese as a business, and it does that well.

I'm recommending this to anyone serious about cheese—producer, retailer, restaurateur, or just someone who wants to move beyond marketing and actually understand what they're buying. The explanation of fermentation and salt in Chapter 1 alone is worth the price. Finally, a cheese book that treats the reader like a professional.