A good introduction to cheese, with details about specific European cheeses (especially French) for the more advanced cheesehead. Good general overviews of the countries, and comments about some of the strengths and short-comings of each. Unfortunately, this book is going on 12 years old so it's almost irrelevant for locating specific cheeses.
The section on the U.S. is especially out-of-date as the artisinal industry has continued to explode since publishing. Worth a buy and a browse for $10, but there must be something better out there.

Working in the specialty department of whole foods market, and having tasted my way through a hundred cheeses, i needed to know more! this book is great-- more about cheese than you would ever want or need to know. I picked this book because it is the reference book we use at work, and it explained way more different cheeses than any 5 books combined. the author is very opinionated--i dont agree with some of his blacklisted cheeses, but he is passionate about cheese. and cheese is an honorable thing to be passionate about. great book! and the wine pairings are very helpful--

I was sold when I saw this book displayed at my favorite cheese counter. I use this text to find wine and cheese matches, but it also has a wealth of opinionated information on cheese itself. I love cheese, and I love this book.

STEVE JENKINS CHEESE PRIMER is a great overview of how cheeses are made, what regions of world produce which cheeses and general information about how to serve them.

Though truthfully this book offers way too much information to digest in any one sitting - without a morsel to taste, I have found the information contained here valuable in figuring out how to approach such a broad subject.

The biggest thing I have learned is that there is no real way to learn about most great cheeses in the United States. Thanks to government regulations that do not allow merchants to sell non-pasteurized cheeses, we Yanks are prevented from tasting the most remarkable ones -- widely available in France, Italy, Switzerland and Spain.

Still I do recommend this book because Jenkins knows his stuff. With 20 years experience tasting and buying cheese for Dean & DeLuca, Balducci's and Fairway (three of Manhattan's legendary specialty markets), he's traveled the world and sampled it all. And he's not a snob. He's good at translating his knowledge into information that anyone can relate to.

I think this book would be fantastic for a book club, though I doubt any would consider reading it. Still it would be wonderful if each week the club covered a different chapter and offered a trio of cheeses that best exemplified the regions Jenkins covers.

-- Regina McMenamin

Steven Jenkins has written 'a passionate guide
to cheese'. He may well be, as the cover copy
claims 'America's most opinionated authority'.
What makes this book the most important volume
on the subject right now is that the man has
tasted most of the world's cheeses and has or-
ganized his careful tasting notes in a way that
makes them easy to access.

His geographical sections are sprinkled with
sidebars that are often interesting or useful
and his writing style is bubbly and fun.

It's true that this book is in no way a primer.
It's not about first principles, and some of what
it has to say is just plain wrong. Fat doesn't
float because it's heavier than water, (p.15)
for instance and the best wine to serve with
a cheese is only occasionally one from the
same region (many of the best dairy lands aren't
in wine country).

Of course, any book that calls itself opinionated
is going to have opinions that provoke disagreement.
There are also going to be holes in the en-
cyclopedic fabric. (Steve, how could you have missed
Austria's Voralberger Bergkäse?)

Quibbles aside, this is an author who cares about
one of the good things in life and has devoted his
time, taste and intelligence to sharing that thing
with the rest of us. The result is a book that will
bring a lot of pleasure and be used as a reference
for many years. For less than the cost of a pound
of Reggiano, this is a great buy.

Lynn Hoffman, author of THE NEW SHORT COURSE IN WINE
and the forthcoming novel bang-BANG from Kunati Press.
(ISBN 1601640005)

It was nice to know the different types of cheeses, regions, and history but what this book lacked, and what I was looking for, was an explanation of tghe cheese process behind making these cheese. Don't get me wrong, I enjoyed the history and geography lessons, but I wanted to know more about the actual cheese. I mean what kind of milk do you start with, what additives, what temperature, what types of processing. So, for me it was the wrong book.

Although I wont be taking the trip the book was intended for for a couple of more months, I've found it to be a wonderful read, loaded with the who, what where of cheese, but much more useful information as well to help plan a trip. Mr Jenkins really knows his cheese and how to write an interesting book.

`Cheese Primer' by a leading American `fromagerie' (sic), Steven Jenkins is a typical Workman Publishing slick treatment of a subject in a relatively inexpensive trade paperback format which is great to look at and promises lots of useful information on it's subject. This, like most of Workman's similar titles largely delivers on its promise, but it does not quite live up to its moniker as a `Primer'. The primary reason for this is that it does live up to the promise that the author is `America's most opinionated authority'.

There is no question that Monsieur Jenkins knows his stuff. He is especially well versed on artisinal cheeses from around the world, especially in France, Italy, Spain, and the United States. In fact, one of the most salutary discoveries in this book is that the good old U. S. of A is developing a really decent artisinal cheese industry, California cows notwithstanding.

The main problem with the book is that it did not answer in a good `Cheese for Dummies' way, some of the primary questions I had about cheese. For example, there was no spiffy table giving the primary characteristics of the world's major cheeses. This is expecially important as France alone, with its more than 400 named types of cheeses have dozens which fall into the same general type. This is expecially important when we find that our A-list cheeses may not be available, but a differently named cheese with very similar properties is available and at a substantially reduced price. The author very accurately states that it is simply not possible to pidgeon-hole all cheeses into particular types, as there is so much overlap. This is why we need a tabular presentation of cheese properties. What, for example makes Camembert, Brie, and Roquefort similar and what makes them different from one another.

One of my greatest affirmations from this book is the fact that while France enjoys the reputation of being THE great cheese making country of the world, Italy actually imports a lot more by weight than does France. This is really not too surprising as most of France's great cheeses are soft and do not travel that well, while the stars of Italian cheesemaking are the hard grana-like cheeses, lead by the regal Parmisano-Reggiano and the princely Pecarino Romano. Italian cheeses are one of the four legs on which it's great cuisine sits, along with its wine, charcuterie, and pasta, with a special mention due to its bread making, which is exported more in concept than in substance.

This book is great as a second book on cheese, serving as a reference on the salient features of our most important cheeses. It's recommendations on serving cheese are just a bit too fussy for everyday use. I noticed this especially when I saw Jenkins recommend for a cheese platter a cheese which was very difficult to obtain anywhere in the country except in the very largest cities with major cheese shops.

I was also surprised that the book gives no list of sources, even if they are only good for the locals. Where is the plug for the Texas outfit which makes mozzarella or my favorite DePaolo cheese shop in New York's Little Italy. Where is the plug for Murray's Cheese, also in New York City. We only get mentions of places where Mr. Jenkins has worked.

If you love cheese and you can get a copy of this book for under $10, this is a good buy. Otherwise, keep looking.

This book has more information on cheeses world-wide than I've ever seen gathered in one place. It discusses cheeses from each of the major (and not so major) countries in the world. And in my favorite section, Mr. Jenkins does a state-by-state inventory of artisan cheeses. There are also sections on how to enjoy cheese and what to enjoy it with. On the down side, there are no color pictures and many of the black and white photos are of lesser quality. But all in all, an excellent book for those relatively new to cheese.

Honestly . . . I'm not a big fan of the taleggio. And I know that's Mr. Jenkins' favorite and all . . . but I tasted nothing special and it didn't really stand out as cheeses I loved. And he's REALLY snobby - don't get me wrong - he has credential but some people just have personal preferences and different levels of acceptance. I love a fine Idiazabal or Pecorino Toscano, but I'll never turn down blue box Kraft Mac N' Cheese. period.

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. 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 <60-days-old cheeses made from raw milk. I suppose their hands are tied though, in view of the fact that consumers in other, less-enlightened parts of the world are dropping like flies due to the consumption of these deadly cheeses. Indeed, one is forced to wonder how, in light of such devastation, anyone is even left to manufacture these lethal foodstuffs. Fortunately, we'll be avenged for Pearl Harbor: European cheese producers can't keep up with Japanese demand for raw milk cheeses. (Is my bitterness at this stupidity apparent yet? Forgive me; a Libertarian-type rant, especially where my tastebuds are concerned, is often a good catharsis.)
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.

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 us 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. 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 <60-days-old cheeses made from raw milk. I suppose their hands are tied though, in view of the fact that consumers in other, less-enlightened parts of the world are dropping like flies due to the consumption of these deadly cheeses. Indeed, one is forced to wonder how, in light of such devastation, anyone is even left to manufacture these lethal foodstuffs. Fortunately, we'll be avenged for Pearl Harbor: European cheese producers can't keep up with Japanese demand for raw milk cheeses. (Is my bitterness at this stupidity apparent yet? Forgive me; a Libertarian-type rant, especially where my tastebuds are concerned, can be a good catharsis.)
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.

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 us 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. 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 <60-days-old cheeses made from raw milk. I suppose their hands are tied though, in view of the fact that consumers in other, less-enlightened parts of the world are dropping like flies due to the consumption of these deadly cheeses. Indeed, one is forced to wonder how, in light of such devastation, anyone is even left to manufacture these lethal foodstuffs. Fortunately, we'll be avenged for Pearl Harbor: European cheese producers can't keep up with Japanese demand for raw milk cheeses. (Is my bitterness at this stupidity apparent yet? Forgive me; a Libertarian-type rant, especially where my tastebuds are concerned, can be a good catharsis.)
I'm lucky enough to be able to pick Steve's brain personally while I shop 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 pass them along. Fairway is a unique shopping experience that can be likened to visiting friends who happen to sell you an eclectic range of foods at great prices; indeed, it really is "like no other market." It's the pleasantest food shopping in Manhattan and I'm proud to include Steve as a friend.

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 the various types of cheeses 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 us 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. 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 <60-days-old cheeses made from raw milk. I suppose their hands are tied though, in view of the fact that consumers in other, less-enlightened parts of the world are dropping like flies due to the consumption of these deadly cheeses. Indeed, one is forced to wonder how, in light of such devastation, anyone is even left to manufacture these lethal foodstuffs. Fortunately, we'll be avenged for Pearl Harbor: European cheese producers can't keep up with Japanese demand for raw milk cheeses. (Is my bitterness at this stupidity apparent yet? Forgive me; a Libertarian-type rant, especially where my tastebuds are concerned, can be a good catharsis.)
I'm lucky enough to be able to pick Steve's brain personally while I shop 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 pass them along. Fairway is a unique shopping experience that can be likened to visiting friends who happen to sell you an eclectic range of foods at great prices; indeed, it really is "like no other market." It's the pleasantest food shopping in Manhattan and I'm proud to include Steve as a friend.

Jenkins has put out a top knotch book on every conceivible cheese under the sun. It is a definitive work and sublime reference for any who desire to serve, purchase, and cook with quality cheeses. He includes the history, evolution, manufacture and proper identification for hundreds of cheeses. Also, he includes information on how to test for ripeness as well as where to get your hands on some of the more difficult cheeses. Last but not least, he instructs the reader how to preserve cheese for longevity. I especially appreciate knowing how to store my Parmigiano-Reggiano since around here the good stuff goes for about 17 bucks a pound. Of a special appreciation to me personally is that he includes proper pronunciation of each cheese...nothing is worse than going to the local cheesemonger and mispronouncing the cheese you're after! This is a fine book.

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 the various types of cheeses 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 us 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. 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 ravages of <60-days-old cheeses made from raw milk. I suppose their hands are tied though, in view of the fact that consumers in other, less-enlightened parts of the world are dropping like flies due to the consumption of these cheeses. Indeed, one is forced to wonder how, in light of such devastation, anyone is even left to manufacture these lethal foodstuffs. (Is my bitterness at this stupidity apparent yet?)Forgive me; a Libertarian-type rant, especially where my tastebuds are concerned, can be a good catharsis.
I'm lucky enough to be able to pick Steve's brain personally while I shop at Fairway in NYC, and have been doing so at every opportunity for the last several years (the penalty I pay is his busting my behind about those of my boyfriends I bring along when shopping). 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 also provides the ego-enhancing benefit of having him take my own food tips and experiences seriously when I can pass them along. Fairway is a unique shopping experience and I'm proud to include Steve as a friend.

...until you've read this primer. Trust me you're not ready yet.
This book'll get you there. I quickly advanced from Kraft
processed cheese food to intermediate Gouda. Perfect for
the complete novice and will even help those so called "Cheese
Grandmasters" who just need a "refresher"!
Oh, cheese. Happy, happy cheese. You are my everything.

The content is wonderful. Jenkins knows cheeses and presents the information in a clear and readable style. However the overall form of the book is problematic. I was hoping to keep this book as a reference, but it is printed on a cheap newsprint-type paper, and I expect it will soon be yellow and brittle. The photographs are poorly printed (then again photos do not show up well on such grainy paper). I have several other cooking books from Workman Publishing, and they were all well printed and bound, on clean bright paper. I wonder why Workman Pub. suddenly got so cheap?

Jenkins' comprehensive "Primer" offers cheese lovers a wonderfully opinionated global guide to everything, beginning with how cheeses are made, how to buy, store, eat and cook, and what wines and accompaniments to choose with each. This includes a list of his favorites and suggestions for cheese boards.

Then comes the world tour - more than 150 pages for France, about 75 for Italy, 25 for Switzerland, 35 for Britain, 25 for Spain, 70 for the U.S., including a tour of regional cheese makers, and somewhat shorter looks at Scandinavia, Germany, the Balkans and Canada. The book concludes with a reference guide to the world's greatest cheeses.

Interspersed are anecdotes, local cheeses to try when visiting and the occasional recipe. A must for cheese lovers.

Pity this book doesn't have clear colour photographs. The content is excellent but the edition I have looks rather badly reproduced.

I credit this book with opening my eyes to the wide world of cheese. As a true neophyte, I use this book as a starting point whenever I head out to Whole Foods to bring another cheese back to the family (sorry, The Cheese Shop in Beverly Hills is just too darned far). Do keep in mind two things about this book. One, it is a cheese primer, not the bible of all things cheese. Use it to pique your curiousity and to get ideas. Two, taste is subjective and just because a cheese expert likes something does not mean you will (and vice versa). Take Taleggio and Oka. Mr. Jenkins finds Taleggio to be sublime and meaty. I find it to be stinky and bad tasting. Mr. Jenkins finds Oka to be stinky and mediocre. I think it rocks (my wife does find it stinky, though--okay it's a bit stinky but it tastes really good). He's also dismissive of Mimolette while my whole family loves it. Not a ding against Mr. Jenkins, though, because I would not have tried Mimolette if his book had not inspired me to try everything. Just remember to take his subjective opinions with a grain of salt and you will be fine.

If Anthony Bourdain's motto in "A Cook's Tour" is "Eat what the locals eat," the author of "Steven Jenkins Cheese Primer" (no apostrophe) might add the corollary, "Don't eat what the locals eat if you're not where the locals are." For one of the most important, if depressing, pieces of information in this info-packed book is that we in this country are banned, through the wisdom of our government, from eating authentic European cheeses the way they were intended to be eaten (i.e., made from unpasteurized milk). As a result, many "European" cheeses sold in the US, Jenkins tells us, are pallid and bland -- if not downright heretical -- imitations of their European namesakes. If we want to try, for example, a "real" Camembert, we'll just have to wait until we get to France.

(Interestingly, Camembert cheese is not made in the village of Camembert, Jenkins informs us, nor is cheddar cheese made in the English town of Cheddar. Not any more, anyway. And needless to say, "real" cheddar cheese is apparently a very different thing from the mass-produced yellow bricks we find in our grocery store.)

The cover of this book describes Steven Jenkins as "America's most opinionated authority" when it comes to cheese, and I've no doubt that's true. His opinions do in fact come through loud and clear. As with any "authority" on matters of taste, you can give his opinions as much weight as you think they deserve. There's no question, though, that Jenkins is immensely informed about his topic. And if you feel a little self-conscious carrying this Primer to your local *crémerie*, rest assured that it would still be easier than trying to memorize all the facts, tips, recommendations, and warnings the book contains.

Growing up on waxy American cheese slices, made me repelled by even the mention of cheese. Then a friend who was really into it, took me to a cheese shop where we sampled slice after slice of exotic cheeses from all over the planet.

From then on I'm hooked. Cook constantly with the stuff! Cheese please! Jenkings provides us with a good primer on the subject, country by country with his ratings.

Started off in Dean and Deluca, where the best of everything is offered in their catalog and online now.

For American cheese, try Laura Werlin's excellent book: The New American Cheese, which features recipes with American cheese artisans. If you can, find a cheese shop in your area. Explore and enjoy.

The author has a few very good recipes and a good knowledge of various cheeses, but cast doubt on his technical expertise through the following statement on Page 15,"Cream is composed of milk's larger fat globules, which float because they are heavier than water." Any high-school chemistry student should know that cream floats because it is less dense than water -- just like oil. Maybe this was just a gross editing error, but you wonder why a cheese expert would even write this kind of error in a draft. The book does have good descriptions of various cheeses, serving suggestions, etc. However, as a Texas, I was disappointed with the brief section on Mexican cheeses which are delicious and becoming widely available in my region.

This is the type of food guide that anyone would love to own! Steve Jenkin's passion for cheese leaps off the pages. Well illustrated, it takes the reader through all the major cheese producing countries on the planet. Filled with information on how to buy, store and serve cheese, it is useful for both novice and connoisseur alike. A welcome addition to anyone's kitchen library.

Although I love cheese, I apparently do not share the fanatical devotion of some of the author's readers. But I very much enjoyed this book, which dramatically enhanced my knowledge of cheese and provided an insight to an entirely new world. The classifications are very well organized, and the evaluations given are clear and illuminating. I've even gone to my cheese shop to examine the offerings with the book in hand, so reading it has had a great effect on my consumption as well as my knowledge.

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!

This is THE book for finding your way through any gourmet-type cheese shop. It is a wonderful reference for both novice and expert. I am having a great time trying some of Steve's suggested combinations, and can't wait to try more! Lots of great, practical information. Yummo