The Oxford Companion to Cheese answers a clear call for the kind of subject-defining reference work that The Oxford Companion to Wine achieved. It is the first truly comprehensive cheese book, containing 855 A-Z scholarly, yet accessible entries on the history, culture, and science of cheese making and cheese enjoyment, worldwide.
The first major reference work dedicated to cheese containing 855 A-Z entries on cheese history, culture, science and production. The entries come from 325 authors - cheesemakers, retailers, dairy scientists, historians, microbiologists and anthropologists.
