Perhaps a little out of date in terms of current American artisan cheeses, the Steven Jenkins Cheese Primer is a must-read foundational book. Imparts a great deal of knowledge about how cheese is made and how to experience it. Excellent reference for imported cheeses. ( )

My copy of The Cheese Primer is almost in tatters from use behind the cheese counter. In this book, Steven Jenkins reflects on his travels in the great cheesemaking regions of Europe, and doles out some very useful information about cheese. He is certainly opinionated, and that comes across in his prose. So far, he hasn't steered me wrong. This book is a handy guide to European and some American cheeses.

The aspect of this book that I find most useful is the quick reference section located towards the end of the text. Well known cheeses are listed alphabetically with information about similar cheeses, wine parings, pronunciation, origins, among other facts about the cheeses.

Though a little out of date (Interest in American cheesemaking has dramatically increased since this book was published in 1996), The Cheese Primer is an invaluable tool for both the cheesemonger and connoisseur. ( )

An encyclopedia of cheeses presented by geographical country and region, with helpful pronunciation guides, descriptions of each cheese, and tips on selecting a primer specimen of each type. Includes a few recipes, but also will guide which foods and wines complement each cheese. Best for those that are able to travel to Europe because (as the author laments ad nauseum) raw milk, i.e., unpasteurized, cheeses aged for less than 60 days may not be legally imported to the United States. As the author almost universally declares pasteurized or domestic versions unacceptable, you'd need to travel to sample most of the cheeses recommended in this book.